penner rama window provides a unique look at the underwater world one that's impressed danish chef nikolai l. it's cos. we get so inspired just looking out the window and so new ideas would just start popping up all the time. and just by looking out the window we got inspired to do a desert would see wheat because we saw how the seaweed works dancing in the waves . the menu features cool main dishes made from ingredients from the local air. these include beach plans and l.t. which the chef collects near the restaurant. this one as has the series of truffle. is pretty cool i think seaweed has the same taste as trouble because i don't really want to use truffle since we don't have any trouble in the south in part. the focus is on authentic local and norwegian dishes and of course fish and seafood in the underwater restaurants the same meals change seasonally and can have up to eighteen courses. prices start at two hundred thirty euros i don't think anybody counts for the food here but i think it's for the whole experience that will draw people to the ambiance is going to be as important as the astro

penner rama window provides a unique look at the underwater world one that's impressed danish chef nikolai l. it's cos. you get so inspired just looking out the window and so new ideas would just start popping up all the time. and just by looking out the window we got inspired to do a dessert would see week because we saw how the seaweed was dancing in the waves. the menu features cool main dishes made from ingredients from the local area. these include beach plants and l.t. which the chef collects near the restaurant. this one as has the series of for truffle. is pretty cool. do you see it has the same taste as trouble because i don't really want to use truffle since we don't have any trouble and it's not on par. the focus is on authentic local and norwegian dishes and of course fish and seafood are certainly underwater restaurants the said meals change seasonally and can have up to eighteen courses. prices start at two hundred thirty euros i don't think anybody comes purely for the food here but i think it's for the whole experience that will draw people to the ambiance is going to be as importa