Under
2022 Milan Nestarec Nase Pet-Nat
Limpets – Limpet Puree, Potato, Squid Ink
Birch Flatbread – Fenelår, Langoustine, Lamb Leg
Stone Crab – Soured Buckwheat Pancake, Rodlin Cheese
Mackerel – Sea Lettuce, “Sea Spaghetti,” Sea Bean Miso, Pork Fat
Carpet Clam – Carrot, Toasted Yeast, Jerusalem Artichoke Foam
Mahogany Clam – Dried Fermented Tomato Puree, Strawberry, Elderflower
Eel – Asparagus, Potato Bun, Pickled Cucumber
Cuckoo Wrasse – Green Shore Crab Custard, Peas, White Currant, Garum, Seaweed
“Fiskepudding” – Blue Mussels, Haddock, Fermented Flour, Aged Herring Roe
Langoustine – Fermented Honey, Plum, Liver Sauce, Salted Chive Flowers
Aged Lamb – Blackberry, Lingonberry, Arctic Kiwi, Ramson, Lamb Neck Pastry with Leeks
Truffle Seaweed Ice Cream – Egg Yolk Caramel, Red Wood Ants, Sea Salt
Yellow Beet Custard – Summer Berries, Mountain Ash, Bladderwrack
Sugar Kelp – Sour Milk Ice Cream, Bee Pollen, Kombucha Gel
Seabuckthorn Gelee – Bee Pollen
“Mariabolle” – Brown Cheese, Aged Pear
Frozen Aquavit Candy – Red Currant, Angelica
Approximately 5 hours from Oslo in the waters of Lindesnes Under is most certainly a “destination Restaurant,” the concept from Snøhetta intended as art itself while equally focused on marine research and the Food of Danish Chef Nicolai Ellitsgaard.
Submerged 5.5 Meters below the surface, a large acrylic window affording unaltered views of nearby sea life, guests begin upstairs in the lounge before descending to the dining room for a total of 17-courses including several items foraged by kitchen staff or caught by Under’s own boats.
Focused on the surrounding North Atlantic Ocean and forests Ellitsgaard’s cuisine takes a careful approach fusing classic techniques and bits of modernism including several items such as the fully edible Limpet and “Blue Mussel” that is actually blackened Haddock.
Already integrated in the environment, and longterm meant to work as an artificial reef, service is gracious and well-informed on a three-star level while plates occasionally stretch to be “interesting” but consistently outpace the single-star thus far awarded by Michelin.
www.under.no
