Immersion menu at Under Lindesnes Norway restaurant underwater dining experience inspired by local ocean and land cuisine in southern Norway featuring tasting courses with fresh seafood and innovative desserts and drinks.

Starters that evoke seaside elegance

• Birch Flatbread with Langoustine and Fenalår – Crisp birch flatbread paired with succulent langoustine and cured fenalår, capturing smoky and oceanic flavors.
• Stone Crab with Soured Buckwheat and Rodlin Cheese – Tender stone crab complemented by tangy soured buckwheat and rich Rodlin cheese for a balanced bite.
• Peas of the Ocean with Lumpfish Roe and Pork Fat – A delicate fusion of oceanic peas, bursting lumpfish roe, and savory pork fat, creating a unique textural play.
• Carpet Clam with Yeast and Jerusalem Artichoke – Sweet carpet clam paired with fermented yeast and nutty Jerusalem artichoke, showcasing earthy coastal tones.
• Mahogany Clam with Fermented Tomato and Elderflower – Umami-rich mahogany clam accented by floral elderflower and tangy fermented tomato.
• Eel with Asparagus Potato and Cucumber – Silky eel served alongside tender asparagus potato and refreshing cucumber to balance richness.
• Shrimps with Greenshore Crab Egg Custard and Sugar Kelp – Plump shrimps nestled in a creamy crab egg custard and complemented by earthy sugar kelp.

Mains inspired by the sea and forest

• Fiskepudding with Fermented Flour and Aged Herring Roe – A traditional fish pudding elevated with fermented flour and the sharp umami of aged herring roe.
• Langoustine with Fermented Honey and Plum with Salted Chive Flowers – Sweet langoustine glazed with fermented honey, paired with plums and a sprinkle of salted chive flowers.
• Lamb with Aged Chanterelle and Sweet Cherry – Tender lamb enhanced by the earthy notes of aged chanterelle mushrooms and bright, sweet cherries.

Desserts showcasing innovative flavors

• Truffle Seaweed with Caramelized Egg Yolk and Ants – A daring combination of truffle seaweed paired with the rich sweetness of caramelized egg yolk and edible ants.
• Yellowbeets with Bladderwrack and Preserved Berries – Earthy yellow beets accented by salty bladderwrack seaweed and the tartness of preserved berries.
• Sugar Kelp with Bee Pollen Ice Cream Sandwich – Delicate sugar kelp paired with the floral sweetness of bee pollen ice cream in an elegant sandwich.
• Sea Buckthorn with Beepollen – Bright, citrusy sea buckthorn complemented by the subtle sweetness of beepollen.
• Mariabolle with Brown Cheese and Aged Pear – Traditional mariabolle enriched with creamy brown cheese and the mellow sweetness of aged pear.

Refreshing drinks and unique pairings