欧洲第一家水下餐厅“Under”于昨日（3月20日）在挪威Lindesnes开业。该项目位于挪威海岸线的最南端，在这里，来自北部和南部的风暴相遇，位于一个独特的交汇处。海洋物种在这里的咸水和半咸水中繁衍生息，形成了丰富的自然生物多样性。 Snøhetta设计的餐厅还是海洋生物研究中心，向野生动物群和挪威南端的岩石海岸线致敬。
Europe’s first underwater restaurant will welcome guests in Lindesnes, Norway on March 20th, 2019. Located at the southernmost point of the Norwegian coastline, where the sea storms from the north and south meet, the project is situated at a unique confluence. Marine species flourish here in the both briny and brackish waters to produce a natural abundance in biodiversity at the site. The Snøhetta-designed restaurant also functions as a research center for marine life, providing a tribute to the wild fauna of the sea and to the rocky coastline of Norway’s southern tip.
在挪威语中，“under”具有“under”和“wonder”的双重含义。这座建筑的34米长的整体形状半沉入大海，打破了水面，直接停在海底5米处的海床上。该结构设计为随着时间的推移完全融入其海洋环境，因为混凝土外壳的粗糙度将起到人造礁石的作用。由于厚厚的混凝土墙位于崎岖的海岸线上，因此该结构可承受来自崎岖海况的压力和冲击。就像沉没的潜望镜一样，餐厅的巨大窗户可以看到海床在整个季节和不同天气条件下的变化。
In Norwegian, “under” has the dual meaning of ”below” and ”wonder”. Half-sunken into the sea, the building’s 34-meter long monolithic form breaks the surface of the water to rest directly on the seabed five meters below. The structure is designed to fully integrate into its marine environment over time, as the roughness of the concrete shell will function as an artificial reef, welcoming limpets and kelp to inhabit it. With the thick concrete walls lying against the craggy shoreline, the structure is built to withstand pressure and shock from the rugged sea conditions. Like a sunken periscope, the restaurant’s massive window offers a view of the seabed as it changes throughout the seasons and varying weather conditions.
在海平面以下5米的海床上，可以看到这座建筑的全景。一个11米宽、3.4米高的水平窗提供了一个通向大海的视觉入口，并将客人与外面的野生动物连接起来。
At the seabed, five meters below sea level, lies the panoramic eye of the building. An eleven-meter-wide and 3.4-meter-tall horizontal window offers a visual gateway to the sea and connects the guests to the wildlife outside.
Snøhetta创始人兼建筑师Kjetil Trædal Thorsen说：“Under是我们边界实验的自然进展。 作为挪威南部的新地标，Under提出了代词和介词的意想不到的组合，并挑战决定一个人在其环境中的物理位置的因素。在这栋建筑中，您可能会发现自己处于水下，海底，陆地和海洋之间。这将为您提供新的视角和看待世界的方式，无论是在水线之外还是之下”。
“Under is a natural progression of our experimentation with boundaries, says Snøhetta Founder and Architect, Kjetil Trædal Thorsen. “As a new landmark for Southern Norway, Under proposes unexpected combinations of pronouns and prepositions, and challenges what determines a person’s physical placement in their environment. In this building, you may find yourself under water, over the seabed, between land and sea. This will offer you new perspectives and ways of seeing the world, both beyond and beneath the waterline”.
Lindesnes以其恶劣的天气条件而闻名，一天中会有几次从平静到暴风雨的变化。到达现场后，参观者对户外难以驾驭的印象迅速消失，因为他们被带入了安静的橡木门厅。丰富的内饰营造出餐厅内温馨宜人的氛围。
Lindesnes is known for its intense weather conditions, which can change from calm to stormy several times a day. Upon arriving at the site, the visitor’s impressions of the unruly outdoors quickly dissolve as they are ushered through into the hushed, oak-clad foyer. The rich interiors create a warm, welcoming atmosphere inside the restaurant.
作为从陆地降落到海洋的旅程的隐喻，纹理覆盖的天花板参考了日落落入海洋的颜色，，伴随着一个人走下楼梯。精致编织的天花板的微妙优雅为建筑营造出宁静的氛围。
As a metaphor for the journey of descending from land to sea, textile-clad ceiling panels reference the colors of a sunset dropping into the ocean, accompanying one’s passage down the stairs. The subtle elegance of the finely woven ceiling panels lends a serene ambience to the building.
这家餐厅每晚可容纳35-40位客人用餐，餐厅的墙壁由半米厚的混凝土墙保护。其烹饪重点是以高品质的本地采购产品为基础创造美食体验，特别强调可持续野生动物捕获。丹麦籍Nicolai Ellitsgaard来自克里斯蒂安桑著名的Maltid餐厅，是餐厅的主厨，带领着一支来自国际的16人厨房团队，拥有来自顶级米其林餐厅的经验。
The restaurant seats 35-40 dinner guests every night, in a dining room protected by half a meter-thick concrete walls. Its culinary focus is to create a fine dining experience based on high quality, locally-sourced produce, with a special emphasis on sustainable wildlife capture. Danish expatriate Nicolai Ellitsgaard from acclaimed restaurant Måltid in Kristiansand is the Head Chef, bringing an international, 16-person kitchen team with experience from top Michelin restaurants.
Snøhetta与当地的木工车间Hamran合作专门为餐厅设计了一个家具系列，椅子作为中央工艺品。椅子设计为一个连续的形状，并模仿树枝在角形角落自然从树干进展的方式。
Snøhetta has in collaboration with local carpentry workshop Hamran designed a furniture series exclusively for the restaurant, with a chair as the central artifact. The chair is designed as one continuous form that and mimics the way that the branches naturally progress from the tree stem in the angled corners.
通过运用传统手工艺手法，家具系列体现了整个项目的理念;为未来建造坚固的建筑，而不损害原材料固有的自然美。
Through employing traditional handicraft methods, the furniture series represents the philosophy of the project as a whole; to build solid structures for the future without compromising the natural beauty that lies inherent in the raw materials.
该项目同样重要的一部分是建筑物促进海洋研究。该餐厅将欢迎跨学科研究团队通过摄像机和其他测量工具研究海洋生物学和鱼类行为，这些工具安装在餐厅门面内外。研究人员的目标是通过摄像机和现场观察记录居住在餐厅周围的物种的种群，行为和多样性。该研究的目标是收集可编入机器学习工具的数据，定期监测主要海洋物种的种群动态，从而为改进官方海洋资源管理创造新的机会。
An equally important part of the project is the building’s facilitation of marine research. The restaurant will welcome interdisciplinary research teams studying marine biology and fish behavior, through cameras and other measurement tools that are installed on and outside the facade of the restaurant. The researchers’ aim is to document the population, behavior and diversity of species that are living around the restaurant, through cameras and live observation. The goal of the research is to collect data that can be programmed into machine learning tools that monitor the population dynamics of key marine species on a regular basis, thereby creating new opportunities to improve official marine resource management.
维多利亚水母（Aequorea victoria），也被称为水晶水母（Crystal Jellyfish），通过夹层和海底水平之间的垂直窗口看到。 Aequorea victoria, also known as Crystal Jellyfish, as seen through the vertical window between the mezzanine and seabed level.
Under是一个对比的故事; 景观与海洋的对比; 上面和下面。 该项目强调了陆地和海洋之间微妙的生态平衡，并提请我们注意负责任消费的可持续模式。 通过关注陆地和海洋中生命的共存，Under提出了一种新的方式来理解我们与周围环境的关系 - 在地表之上，在水之下，以及与海洋的生活。
Under is a story of contrasts; the contrast between the landscape and the sea; above and below. The project underscores the delicate ecological balance between land and sea and draws our attention to sustainable models for responsible consumption. By focusing on the coexistence of life on land and in the sea, Under proposes a new way of understanding our relationship to our surroundings – above the surface, under the water, and alongside the life of the sea.
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