A Look at How the World’s Largest Underwater Restaurant is Being Built

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A Look at How the World’s Largest Underwater Restaurant is Being Built

July 9, 2018

 

The underwater restaurant, designed by the architectural bureau Snøhetta, will look like a thick, rectangular periscope made out of rough concrete. One end rests on a gangway connecting it to the shore, while the remaining part of the periscope slopes down below the surface, landing on the seabed approximately five and a half meters below sea level.

 

“The harsh, rough conditions in Lindesnes, have made it necessary to pay additional attention to the structure itself and the materials used when building it. The structure must be able to withstand enormous natural forces from the sea, changing weather, and powerful winds”, he explains.

 

Therefore, when designing the structure, it was crucial not to design a geometric shape that would challenge the rolling of the waves, but rather design something that could exist with them.

 

In collaboration with other academic communities, we have scrutinized weather data from the area, as well as taken into account a scenario of a thousand-year wave. After considering these, and a number of other factors, Asplan Viak has determined that the walls of the outer structure should be 0,5 meters thick and consist of reinforced concrete.

 

The eleven meter-long and three and a half meter-tall panoramic window, which will give the guests a fantastic view of subsea life, is of course also produced to withstand the fierce underwater conditions and enormous water-pressure.

 

After having verified all the calculations, Marthinsen can guarantee the absolute safety of the structure.  

 

“Should a thousand-year wave occur, you will be completely safe within the restaurant”, he says. 

 

January 15, 2018 marked the start of the construction of under.    

 

BRG is responsible for the building of the restaurant-construction, and the work is being carried out on a barge anchored near the location where the restaurant will be launched into the sea in July 2018.

 

Once the restaurant is in place and anchored on the seabed, the interior construction work will begin. The work also includes making state-of-the-art solutions for power, ventilation, water and sewage. When finished, the restaurant will consist of three levels; the entrance area at the top, the mezzanine in the middle, and the kitchen and restaurant on the lower level. 

 

“And in March 2019, the restaurant will open to its first guests. Something we are really looking forward to!” 

 

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