From land, Europe’s first underwater restaurant resembles a large slab of rock peeking out from the surf. But once guests descend to the dining room, located 5 m below sea level, they’re treated to panoramic views of sea life—think spiny dogfish and vibrantly finned wrasses—while they feast on dishes from Under’s ever changing tasting menu, curated by Danish chef Nicolai Ellitsgaard. (It’s sourced mainly from local ingredients, such as brown crab and clams.) The whole experience, says co-founder Stig Ubostad, is designed to give patrons “a sense of awe.” Assuming, of course, that they can get a reservation, which is typically made up to six months in advance. —Samantha Cooney