Bernt Sætre

Chef Bernt Sætre’s culinary philosophy is an profound dialogue with the North Sea, where the ocean is not merely a backdrop but an active co-author of the dining experience. His ethos is rooted in a deep respect for nature's terms, adopting a 'guest' mindset within the ecosystem. This perspective fosters a strong sense of responsibility, guiding every decision with humility and a commitment to leaving as little impact as possible. Sætre leads Under to listen first and cook second, transforming seasonal whims, storm surges, and even algae blooms into a menu that reflects the coastline as it exists today, with an eye towards its sustainable future. Ingredient sourcing is intensely local and adaptive, prioritizing what nature offers at any given moment. Sætre foregoes fixed menus in favor of building dishes around the freshest available ingredients from the North Sea, surrounding forests, and fields of southern Norway. He specifically champions local produce with a low carbon footprint, often favoring uncertified local farmers whose quality surpasses imported organic alternatives. Insights from on-site marine biologists and real-time observations from underwater cameras directly inform the menu, ensuring a dynamic and honest representation of the aquatic environment outside the panoramic windows. Beyond the plate, Sætre's philosophy embeds sustainability into the very fabric of the kitchen's operations. He champions an 'invisible innovation' of team welfare, ensuring fair pay, full salaries, and sustainable working hours to cultivate stability, motivation, and a stronger sense of ownership among his staff. This holistic approach to sustainability, combined with an educational perspective on ingredients and the marine environment, aims to foster a deeper understanding and emotional connection between guests, their food, and the ocean, positioning Under as a catalyst for ecological regeneration and a testament to responsible gastronomy. Chef Bernt Sætre's approach is characterized by a technical mastery that is at once restrained, precise, and quietly radical. He translates the ephemeral movements and moods of the North Sea—from calm stillness to dramatic storm surges—into dishes, influencing their color palette, texture, and composition to achieve a profound harmony with the surroundings rather than mere imitation. His culinary process involves adapting traditional methods to the unique rhythms and conditions of the Lindesnes coastline, resulting in a menu that is distinctively 'of this place.' Sætre's plating and storytelling utilize the restaurant's panoramic window as a 'live storyboard,' bridging the wild marine fauna outside with the refined culinary art on the plate. This direct visual connection deepens guests' understanding of the food's origins, making the experience tangible and meaningful. The ultimate goal is to deliver a 'feast of balanced and remarkable flavours,' where each bite inspires a desire for more. The restaurant offers a fixed tasting menu of 10-12 dishes for dinner, which evolves seasonally based on availability. A notable signature dish that encapsulates his philosophy is the "Langoustine tale from the local fishermen," a seasonal creation celebrating regional ingredients and culinary heritage.