Local ingredients
Ingredient quality and local sourcing are the heart of everything we do. We prioritize ingredients from Southern Norway, selected for their ecological footprint and the highest possible quality. We prefer locally sourced ingredients with a low carbon footprint over organic-certified imports. While most Norwegian farmers are not organically certified, their produce often surpasses the quality of imported organic products.
Foraging plays a significant role in our daily operations here at Under. It’s essential for us to utilize the natural resources around us, and we do so with respect for species preservation, ensuring even more abundance for the next season. Few restaurants can forage right outside their doorsteps from both land and sea. This connection to nature brings pride and fulfillment to our team, knowing that what’s on the plate has been harvested or caught by our own hands.
Sometimes, our ingredients are gathered just outside our door; other times, we travel a bit further. However, we are constantly working to minimize our sourcing radius. Respecting seasonal availability and fishermen’s catches, we adapt our menu to what nature provides. Our dishes reflect what is natural and accessible, showcasing the value of the local ingredients we forage ourselves.
Per example, when we visit Herikstad Gård in Bryne to collect our dairy products, we do so not only for their quality but also because we support farms that prioritize animal welfare—something we deeply value.
Competence and motivation
Sustainability is also about economic responsibility and the welfare of our employees. Through balanced working hours, mental resilience, physical well-being, and fostering a strong sense of the "we" and "us" to create a positive workplace. Each team member is given a role that aligns with their skills and motivations, preserving their energy and enthusiasm. Our goal is to be in the forefront of workplace environment and well-being.
In our test kitchen, we explore new ingredients and techniques.
Innovation is part of our DNA. However, we believe that creating a sustainable, local kitchen also means learning from past generations. Culinary history plays a significant role at Under, and we have sought knowledge from those who have spent their lives living by and from the sea and local fauna. To showcase the diversity of what’s available throughout the year, we preserve certain ingredients using traditional methods like pickling, fermenting, salting, smoking and drying.
Bi-products
Our goal is to be close to zero waste. Giving new life to every bi-product. Vegetable scraps, skins and bones are used to make broths and seasonings, while some bi-products are shared with the kitchen of our neighbor hotel. Herb trimmings and windfall fruit are fermented into flavor enhancers like vinegar and syrup. Collaboration with the hotel’s large-scale kitchen makes this circular approach possible.
Respect for our local friends
Our suppliers are more than collaborators—they are part of our story and values. Their passion and pride are reflected in the quality of their products. With gratitude and respect, we share the story of each product from farm to table. Our relationships with every supplier are built on mutual respect and a shared love for the products.
Sustainability beyond the kitchen
At Under, we take a holistic approach to sustainability. We use uniforms made from recycled fishing nets and collaborate with local potters. Used ceramics are sold in our vintage shop. We avoid single-use packaging and plastic as much as possible.
The Under project was built with a vision to serve as a lens—not just into the local fauna and culinary traditions—but also into local value creation, resources, and opportunities. At Under, everything has a story, from the locally sourced walls and ceilings to the chairs, tables, music, lighting, and more. The building itself acts as a natural reef, contributing to underwater life by creating habitats and hunting grounds for birds, fish, and other species. We collaborate with various marine research organizations.
By utilizing the sea sustainably, we create the very foundation for Under’s existence. We believe that using and protecting the ocean do not have to be at odds. By bringing guests into the underwater world and allowing them to experience it with all their senses, we hope to inspire fascination for the ocean and a desire to care for it.
