Last summer, after six months of construction on a barge off the craggy Southern coast of Norway, developers and engineers filled the restaurant Under with 450 tons of water and were thrilled to watch it sink. When the structure’s 1600 tons of concrete had been manipulated into place by a floating crane and bolted to the ocean floor, and after the seawater had been pumped out and the unit sealed so none could rush back in, the owners had officially reached their goal. “It’s Europe’s first underwater restaurant,” says Stig Ubostad, who with his older brother and business partner Gaute Ubostad spent just over 8 million...

Source: Wall Street Journal March 19, 2019 19:18 UTC