there s a lot of emotions running high, and i can see why. cheering and applause. the choreography wasn t as important in the end, everyone was freestyling, but it looked really good and what an honour to take part in something that only happens once every 20 years. i ain t going to be this limber in 20 years, i ll tell you that now! finally this week, we re going to the appropriately named under. it s europe s first, and the world s largest, underwater restaurant and its unique design blends with the environment to give diners a truly breathtaking experience. my name is stig ubostad. i m the part owner, together with my brother, of under. it s the world s largest underwater restaurant and the first in europe, but it s much more than just that.
this really means a lot to a lot of people. there s a lot of emotions running high, and i can see why. cheering and applause. the choreography wasn t as important in the end, everyone was freestyling, but it looked really good and what an honour to take part in something that only happens once every 20 years. i ain t going to be this limber in 20 years, i ll tell you that now! finally this week, we re going to the appropriately named under. it s europe s first, and the world s largest, underwater restaurant and its unique design blends with the environment to give diners a truly breathtaking experience. my name is stig ubostad. i m the part owner, together with my brother, of under. it s the world s largest underwater restaurant and the first in europe, but it s much more thanjust that.
i m the part owner, together with my brother, of under. it s the world s largest underwater restaurant and the first in europe, but it s much more thanjust that. the challenge was really to find a form and a shape and a location that could actually withstand these forces that we knew were coming, so the solution was a pipe. and it was constructed on a barge, then transported to this site and carefully lifted off the barge onto its very precise foundation points because a big issue is, of course, not to ruin the place while you re constructing. so it had to be put down in a really careful manner in order to maintain the landscape and the underwater landscape, not the least, not ruin the ecology of the place. so once that was done. exhales ..everyone was breathing out. i that was the real, most challenging part
design blends with the environment to give diners a truly breathtaking experience. my name is stig ubostad. i m the part owner, together with my brother, of under. it s the world s largest underwater restaurant and the first in europe, but it s much more than just that. the challenge was really to find a form and a shape and a location that could actually withstand these forces that we knew were coming, so the solution was a pipe. and it was constructed on a barge, then transported to this site and carefully lifted off the barge onto its very precise foundation
finally this week, we re going to the appropriately named under. it s europe s first, and the world s largest, underwater restaurant and its unique design blends with the environment to give diners a truly breathtaking experience. my name is stig ubostad. i m the part owner, together with my brother, of under. it s the world s largest underwater restaurant and the first in europe, but it s much more than just that. the challenge was really to find a form and a shape and a location that could actually withstand these forces that we knew were coming, so the solution was a pipe. and it was constructed on a barge, then transported to this site