The eating floor is 495 square metres, making it the biggest underwater restaurant in the world, with a capacity of 40 people.

Under also doubles as a sea lab, facilitating research in marine biology.

[2] The head chef is Danish Nicolai Ellitsgaard and the restaurant's culinary focus is to showcase the diversity of what the ocean and land has to offer from the southern part of Norway.

The creations by Chef Ellitsgaard and his team was awarded with one star in the Michelin Guide after being open for less than one year.

[3] The idea for the restaurant was created by entrepreneur-brothers Stig and Gaute Ubostad.