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The World’s Most Amazing Underwater Restaurants

The World’s Most Amazing Underwater Restaurants

Some of the best restaurants lie far beneath the ocean, MiNDFOOD discovers.

The World’s Most Amazing Underwater Restaurants

Restaurants under the sea is a growing trend that enables diners to experience great food and incredible views all at once. With recent news of Europe’s first-ever underwater restaurant opening in just two years, we take a look at some of the best global dining options under the sea.

Al Mahara Restaurant | Dubai


For a real sea-themed experience, Al Mahara is not to be missed. Not only can you see the ocean and marine life, everything from the chairs to the wallpaper is inspired by the sea, too. The menu celebrates seafood in every form, carefully curated by notable seafood chef Nathan Outlaw.

5.8 | Maldives


5.8 is located 5.8 metres below the ocean surface, and is the world’s largest all-glass undersea restaurant. Visitors will experience fine dining with views of a coral reef in this intimate space that seat just 10 couples. 5.8 is part of the Hurawalhi Island Resort and is open for lunch and dinner.


Cargo Hold Restaurant | Durban, South Africa


If dining with sharks sounds like something you’d like to do, a visit to Cargo Hold Restaurant is a must. Located in the stern of the rustic Phantom Ship with impressive views of the ocean, you will see huge sharks swim just feet from your table.

Red Sea Star | Israel


With stools shaped like jellyfish and lights that resemble anemones, Red Sea Star provides a fun, immersive underwater dining experience. The restaurant is popular for its conservation efforts – it helps preserve the local coral reefs and marine life – as well as its two-part layout, which features a bar and restaurant under the waves.

Under | Norway


Opening in 2019, Under will be Europe’s first-ever underwater restaurant. The unique building, which is partially submerged in the ocean, is designed to coexist with the ecosystem. Under’s menu is created by Danish chef Nicolai EllitsgaardPedersen and based on local fish.

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