The Chef

Innlegg publisert 30. mars 2018

“Fresh ingredients and pure, naked flavors are of utmost importance to us. At the same time, we want to provide a gastronomic experience that ushers guests just beyond their current comfort zone – when it comes to new flavors”, says chef Nicolai Ellitsgaard.

Semi-submerged beneath the icy waters of the North Atlantic, guests are invited to dine five and a half meters below the surface; the panoramic view of the ocean floor providing the dramatic backdrop.  Exclusively serving The Immersion Menu, comprised of multiple courses, UNDER highlights the hidden treasures of the raw beauty of local nature, and the delicious varieties of the pulsing sea.  

Cooperating closely with local farmers and fishermen to source the best local ingredients, head-chef Nicolai Ellitsgaard and his team prepare innovative seasonal dishes that capture the essence of their surroundings. As a result, the menu reflects the changing seasons of the harsh and pristine Norwegian nature on the southern tip of Norway with it´s rich and abundant natural resources.

UNDER´s tasting menu will typically contain an equisite variety of seafood, such as locally handpicked oysters, fish from the Båly Harbor fish market – three hundred meters from the restaurant, and krill caught just on the other side of UNDER´s iconic panoramic window. The spring and summer menu will feature “green”-  bursts of local vegetables, wild herbs and succulent tender berries. When fall comes, mushrooms and nuts will be at the height of perfection, before the winter showcases delicate, fresh shellfish that will be almost impossible to forget.

meter under havoverflaten