Page 143 - ATHENS RIVIERA JOURNAL

ATHENS RIVIERA JOURNAL
gourmet getaway

L ocated in the remote area of Span- becomes your dining companion, and
Step into a world where the ocean
gereid, this restaurant- architectural
every dish tells a story of the deep,
marvel descends 5.5 meters below sea
crafted with care and inspired
level, providing guests with an immer-
by the rhythm of the sea.
sive view of the ocean through a mas-
sive acrylic glass wall. Under attracts
ο ωκεανός γίνεται ο συνδαιτυμόνας
visitors from around the world, drawn by its Καλωσορίσατε σε έναν κόσμο όπου
σας, και κάθε πιάτο αφηγείται μια
unique concept and the dramatic interaction ιστορία του βυθού, φτιαγμένη με
of the surrounding ocean currents and marine φροντίδα και εμπνευσμένη από τον
ρυθμό της θάλασσας.
life. The structure itself is a feat of design and
engineering, resembling a monolithic spaceship
half-submerged in the sea. The location was spe-
cifically chosen for its intense and dynamic envi-
ronment, where opposing currents from the east
and west of the Scandinavian peninsula meet.
The result is a dining experience that is both
serene and exhilarating, with the sea’s changing
moods adding to the ambiance. The restaurant’s
philosophy is deeply rooted in sustainability and
a close relationship with the surrounding ecosys-
tem. Its menu highlights local marine resources,
including seaweed, shellfish, and lesser-known
fish, aiming to utilize ingredients that are often
overlooked. Foraged items such as seaweed, snails,
and even microorganisms from pebbles are inte-
gral to the dishes, connecting diners with the en-
vironment in a tangible way. The use of seasonal
and local ingredients minimizes environmental
impact and supports the balance of the marine
ecosystem. Styling and presentation of the food
take inspiration from Norway’s rugged coastline.
Dishes evoke the natural beauty of the region,
incorporating elements like shells, foam, and
other textures reminiscent of the sea. The flavors
are complemented by innovative techniques,
bringing together traditional ingredients in new
and surprising ways. For instance, elements like
seaweed glaze, roasted koji, and pine bark bread
demonstrate the creativity and dedication behind DIVE INTO FLAVOR,
the dining experience. Under is more than just a
restaurant; it serves as a platform for marine re- RISE WITH WONDER.
search and a model for sustainable development.
It brings attention to the importance of ecolog- ΒΟΥΤΗΞΤΕ ΣΤΗ ΓΕΥΣΗ,
ical balance and responsible consumption while ΑΝΑΔΥΘΕΙΤΕ ΜΕ
offering a breathtaking environment for fine
dining. Designed by the renowned architectural ΘΑΥΜΑΣΜΟ.
firm Snøhetta, the project is a testament to hu-
man ingenuity and the harmonious integration
of design, nature, and culinary art. Under stands
as a landmark not only for Norway but for the
global dining scene, offering an unparalleled blend
of innovation and environmental consciousness. >

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