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      "body": "![http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180926161251-snohetta-under2016226-os-n4.jpg](https://cdn.steemitimages.com/DQmXx9eXvjpVdkHgxS3LkrgN7vYgTqEg15jCLuES3WuZmqQ/http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180926161251-snohetta-under2016226-os-n4.jpg)\n\nIn Pursuit of Rare\nView All\nArchitecture\nWorld's largest underwater restaurant nears completion\n\n\n\n\nWorld's largest underwater restaurant nears completion\nWritten by Jacopo Prisco, CNN\nFive meters below the surface of the North Sea, near the southernmost tip of Norway, Europe's first underwater restaurant is nearing completion. The 110-foot long structure, an oblique concrete slab that looks like a sunken periscope, was submerged in July 2018 and work is now underway to complete the interiors, in anticipation of the public opening in spring 2019.\nThe restaurant, called Under, is the design of Norwegian outfit Snøhetta, which has made a name for itself with projects such as the Bibliotheca Alexandrina in Egypt, the Oslo Opera House, the National September 11 Memorial Pavilion and the renovation of Times Square in New York.\nWhen finished, the structure will accommodate about 100 guests with a total internal area of about 500 square meters (5,300 square feet) set over three levels, offering unique underwater views of the surrounding marine environment through a 11-meter (36 feet) wide panoramic window.\n\nUnder goes under\nThe restaurant was built in about six months on a barge near the coast, then towed into position -- about 600 feet away -- with a heavy-lift vessel. To submerge the structure, containers filled with water were placed inside, before securing it to the sea floor with a total of 18 anchoring points.![http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180924135101-2016226-os-n21.jpg](https://cdn.steemitimages.com/DQmXJHHbA27SYhGu5tJoH2nm4MVMmwRJ427P9jmBYZ8ufxR/http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180924135101-2016226-os-n21.jpg)\n![http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180924135807-2016226-os-n41.jpg](https://cdn.steemitimages.com/DQmRqjkZLnN8bQpxQ8eYdYWA8Rkmnn2uqguWw36kfoHhfZE/http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180924135807-2016226-os-n41.jpg)![http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180924135023-2016226-os-n19.jpg](https://cdn.steemitimages.com/DQmPaeMkwQ5jZf82MrKcDP2kNQvWhd1pnLzvB6zF4qL7jnV/http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180924135023-2016226-os-n19.jpg)![http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180926161220-snohetta-under2016226-os-n3.jpg](https://cdn.steemitimages.com/DQmR57LDScuwSQwaAGH1APcRVtAaTg1ko4de6aKAdUiYCJL/http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180926161220-snohe![http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180926161220-snohetta-under2016226-os-n3.jpg](https://cdn.steemitimages.com/DQmR57LDScuwSQwaAGH1APcRVtAaTg1ko4de6aKAdUiYCJL/http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180926161220-snohetta-under2016226-os-n3.jpg)\n\n![http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180926161145-snohetta-under2016226-os-n2.jpg](https://cdn.steemitimages.com/DQmbASqSAYHSkFt5ZuszGJBD5xz6kE9AcNzWVvsgJHVV4KA/http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180926161145-snohetta-under2016226-os-n2.jpg)![http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180926161434-snohetta-under2016226-os-n5.jpg](https://cdn.steemitimages.com/DQmRwLfEN64vgKKFuHEE3jxiV78MvJ9ge9eTPMBxgy1oGSG/http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180926161434-snohetta-under2016226-os-n5.jpg)![http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180924135728-2016226-os-n39.jpg](https://cdn.steemitimages.com/DQmeYrWbopUex8ZTTEkxdtKscLhGaVoWz34nSowCbwcjRrF/http-%2F%2Fcdn.cnn.com%2Fcnnnext%2Fdam%2Fassets%2F180924135728-2016226-os-n39.jpg)\nIt was a delicate operation, as the clearance to meet the bolts was just two inches,\" Rune Grasdal, a senior architect at Snøhetta, said in a phone interview.\n\nIn Pursuit of Rare\nView All\nArchitecture\nWorld's largest underwater restaurant nears completion\n\nUpdated 2nd October 2018\n\nVIEW GALLERY\n40 Pictures\nSnohetta_Under2016226_OS_N3\n\nWorld's largest underwater restaurant nears completion\nWritten by Jacopo Prisco, CNN\nFive meters below the surface of the North Sea, near the southernmost tip of Norway, Europe's first underwater restaurant is nearing completion. The 110-foot long structure, an oblique concrete slab that looks like a sunken periscope, was submerged in July 2018 and work is now underway to complete the interiors, in anticipation of the public opening in spring 2019.\nThe restaurant, called Under, is the design of Norwegian outfit Snøhetta, which has made a name for itself with projects such as the Bibliotheca Alexandrina in Egypt, the Oslo Opera House, the National September 11 Memorial Pavilion and the renovation of Times Square in New York.\nWhen finished, the structure will accommodate about 100 guests with a total internal area of about 500 square meters (5,300 square feet) set over three levels, offering unique underwater views of the surrounding marine environment through a 11-meter (36 feet) wide panoramic window.\n\nUnder goes under\nThe restaurant was built in about six months on a barge near the coast, then towed into position -- about 600 feet away -- with a heavy-lift vessel. To submerge the structure, containers filled with water were placed inside, before securing it to the sea floor with a total of 18 anchoring points.\nUnder under construction.\nUnder under construction. Credit: Aldo Amoretti\n\"It was a delicate operation, as the clearance to meet the bolts was just two inches,\" Rune Grasdal, a senior architect at Snøhetta, said in a phone interview.\nThe 'prefab' housing resurgence rolls on \nThe 'prefab' housing resurgence rolls on\nMore than half of the structure is submerged, and guests will gain access through a glass walkway that will bridge the gap between the coast and the entrance, which will be at shore level.\nUnder is made of reinforced concrete, to withstand the harsh conditions found in this spot of the Norwegian coastline. \"The first problem is water pressure, as we're five meters (16 feet) below the surface, but the biggest challenge is the waves. Wind and waves are extreme here. To withstand all these forces, the building is slightly curved, so it can better take to the waves, and it's thick: half a meter (1.6 feet) for the concrete and about 30 centimeters (1 foot) for the acrylic windows,\" said Grasdal.\n\nA simple design\nThe decision to position the restaurant in an area battered by the elements was deliberate. \"When the client came to us, they had already done some sketches on another site close to current one, but we convinced them to build a few hundred meters away, where the sea is actually rougher. We thought this would better capture the nature of the area and I think that's also what makes this more spectacular compared to other underwater restaurants in the world, as they are in very controlled areas,\" said Grasdal.\nThe client, developers Gaute and Stig Ubostad, also operates a hotel a short distance from the restaurant. They both sit in the Lindesnes region, home to Norway's oldest lighthouse, a popular tourist attraction located at the southernmost tip of of the mainland. Getting here isn't too easy: the best way is to hop on a short flight from Oslo to Kristiansand, the closest airport, which is about an hour's drive away. Grasdal said that a boat service is in the works.\nThe design of the structure was also subject to several revisions. \"Initially, we spent a lot of time on very complicated designs, but after a long discussion and many different models we ended up doing things in a much simpler way. It's just a concrete tube that brings people from the land down to the sea, it's so simple. When we reached that conclusion, it was a actually relief,\" said Grasdal.\nA light touch\nTo guarantee the safety of the guests, an analysis has been performed to study the propagation and load of the waves, and the 2,500-ton structure is designed to withstand the most extreme events. The data will also be fed back to visiting research teams that study marine biology and fish behavior. Work has been done to restore the conditions that were in place prior to the disturbance created by submerging the structure, and the concrete shell is designed to invite mussels to cling onto it and blend into the surrounding nature.\nThe tasting menu, created by Danish head chef Nicolai Ellitsgaard Pedersen, is still under wraps but will rely heavily on local seafood, although mushrooms, berries, various seabirds and wild sheep from the surrounding landscape will also be on offer.\nFrom the main window in the dining area, which is 4 meters (13 feet) tall, guests will be able to observe a variety of fish and sea creatures including seals and lobsters. Crucial to this view is the lighting, which has been carefully designed for both the interior and the sandbank just outside. \"Outside lighting is very important because in the wintertime and in the evenings it will be dark, and without any light you would just see the reflection of the restaurant on the window,\" said Grasdal.\n\nInterior lighting is muted and discreet to avoid such reflections, and colors are chosen accordingly, with oak wood and fabric covering the walls to avoid glaring white spots.\nThe most remote fine dining experience in the world?\nIt's a magic feeling to be down in a big room like this and see out into the sea through the huge window And what's surprising is that some of the renderings we did illustrate very closely what it's going to be like,\" said Grasdal.\nThe restaurant is accepting reservations starting in April 2019, although availability is already limited well into the summer. According to Grasdal, however, the best way to plan a visit is looking at the weather forecast. \"I think the most exciting experience will be visiting the restaurant during rough weather,\" he said.\n\"It will be fantastic to see the sea surface broken up by the big waves and the rain, making for a very dramatic view -- although you will still feel safe and relaxed inside the restaurant.\"",
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      "body": "Lionel Messi is arguably the greatest footballer to have graced the football pitch. The little magician has had one of the most celebrated and trophy-laden careers of all-time, despite having a bittersweet run with his home country Argentina.\nEvery great story has a start, which may or may not be great – but in the end it plays a pivotal part in how the story shapes. \nThis article will help you learn a few such things about Messi, which has played a part in shaping his career and as such, how we know Messi – the footballing phenomenon.Here are 6 interesting things that you never knew about Lionel \n\nMessi:The growth hormone deficiency and a love for Coke!We all know Messi was born in Rosario – a birthplace he shares with the legendary revolutionary Che Guevara. Not only that, during his tender years he had a growth hormone deficiency which required expensive medication and many believe that it was Barcelona who paid for this treatment when he was signed by the Catalan giants in 2001.However, contrary to popular belief his treatment was taken care of by the Argentinian social security.Despite the growth hormone deficiency and all the brouhaha surrounding it, Messi was just 13 when he joined Barcelona and like any other teenager had a sweet spot for Cola drinks. His love for the aerated drinks was such that all the soda machines in La Masia had to be removed as the little genius was its most frequent customer.\n\nThe paper napkin that rewrote footballing history\nMessi Barcelona Contract\nMore than just a paper napkin!\nMessi rewrote most of the footballing record books with his goal scoring exploits but it all started when Barcelona technical secretary Carles Rexach was mesmerized by the brilliance of the then 13-year-old Leo.\n![messi-contract-1486138102-500.jpg](https://cdn.steemitimages.com/DQmXbTs5T95dAbrTP1GBM6HZMCMVUXG2BSbctE2PpbBXwRv/messi-contract-1486138102-500.jpg)\n\nRexach was so spellbound by what he had seen that due to lack of suitable paper, he decided to seal the deal on a piece of paper available instantaneously – in this case a paper napkin. \nThat paper napkin has been kept in a frame to preserve it for the ages as the mark of a new era in the history of a footballing dynasty, after all Barcelona are more than just a club!\n\nLionel Messi or Leonel Mecci?\n![messi-sadd-1486139332-500.jpg](https://cdn.steemitimages.com/DQmcryQKu7nmSMWR1dr8gjhh32i7areVJNc7xzkBs4cSQxz/messi-sadd-1486139332-500.jpg)\nIt’s Messi, not Mecci!\nMessi made a name for himself on the shores of Spain but his success reverberated across the Atlantic in his home nation of Argentina. However, despite being the apple of Barcelona’s eye he was a new kid on the block and not everyone was aware of the presence of a diminutive genius, who would go on to be equally loved and hated by the South American nation.\nWhen Messi received his first call up from the Argentine Football Association for the Under-20s national team, they were not sure what his name was - as he was the only player who plied his trade outside Argentina – and they issued the call up to one Leonel Mecci. \n\nThe unholy start for the divine one!\n![messi-debut-1486138193-500.jpg](https://cdn.steemitimages.com/DQmczpY19XcjGjHghXYc73sc7ZXbuFhFDsQ76xvsQmfoWxF/messi-debut-1486138193-500.jpg)\nMessi made his debut for the senior Argentine national team on 17th August 2005 at the age of 18, when he came on as a 63rd-minute substitute for Lisandro Lopez in a friendly against Hungary.MenuSports news\nLOG IN\nSearch Button\n\n\nEvent, Team, Player, Sport\nFAVORITESEDIT\nPOPULAR\nSPORTS (30+)\nLINKS\nContact Us\nPolicies\nBlog\nGDPR Compliance\nAffiliate\nSports News Football  Ballon d'Or 2012\n6 interesting things you didn't know about Lionel Messi7.97M //  3 Feb, 2017 // Top 5 / Top 10\nSHARE\n\nShaurya Vineet FOLLOW\n FEATURED WRITER\nThe unholy start for the divine one!\n\nThe jinxed debut!\n \nMessi made his debut for the senior Argentine national team on 17th August 2005 at the age of 18, when he came on as a 63rd-minute substitute for Lisandro Lopez in a friendly against Hungary.\n\nIt should have been the day we all look back and remember as the day Messi began his love story with La Albiceleste but it turned out to be anything but that.\nIn a debut which lasted 43 seconds, Messi came on and immediately found himself with the ball. He went on one of his trademark runs, which torments defenders in their sleep as they wake from it hoping to catch the great one but only managing to catch a glimpse instead – akin to how they are left in his wake as he bears down on goal. However, it was not to be, as Hungarian international Vilmos Vanczak held the 18-year-old by his shirt. While trying to shake off Vanczak, Messi struck him on the face with his arms and the referee deemed it – incorrectly I must add – as a deliberate elbow and the rising star was shown a red card before the world even caught a glimpse of him!It has been reported that following his unceremonious debut, Messi was found weeping in the dressing room with his head buried in his hands.\nIncidentally, that remains as Messi’s only red card for club and country.\n\nInmessionate\n![inmessionate-1486138235-500.jpg](https://cdn.steemitimages.com/DQmeLbnyR8Xz7uT9QCuwsDVomsU7CcCdwoKhGRYxeau6vg7/inmessionate-1486138235-500.jpg)\nWords become superfluous when you try to describe the genius that is Lionel Messi. And that is not just a case of me having a poor vocabulary, even dictionaries find it hard to catch up with the little maestro.In February of 2013, Santillana – a dictionary in Spanish – saw a new adjective added to its books. INMESSIONATE.\nThe word was chosen by the then Argentine coach Alejandro Sabella in association with Pepsi and roughly means:1.    Perfect way to play football, an unlimited capacity for self-improvement.\n2.    Describes the best player of all time.However, Messi is not the only footballer to have an entry in the dictionary apart from the record books. In 2012, Sweden honoured their greatest ever footballer – Zlatan Ibrahimovic – with an inclusion in the Swedish dictionary.The word ‘Zlatanera’ is a verb and means – ‘to dominate’. Fitting!\n\nThe real reason why he stands alone on the side in all team pictures![i-think-that-because-i-am-rich-handsome-and-a-great-player-people-are-envious-of-me.-11-1486138732-500.png](https://cdn.steemitimages.com/DQmQVNtYZCVkHgEoAqcL16FWi5hoRvAknTE47YDGQf1RmJM/i-think-that-because-i-am-rich-handsome-and-a-great-player-people-are-envious-of-me.-11-1486138732-500.png)\nEven the greats are also mortals and despite his outlandish footballing skills, there is a part of Messi that is still human.Messi can always be seen on the left corner of any team picture standing arm in arm with his compatriots but with a slightly different stance. \nThe reason behind that is because of a latent inferiority complex, that the diminutive Argentine has had to suffer in his early years, when he was still the most gifted of the lot but had not yet conquered the footballing world. By standing alone on one end of the picture, Messi does not need to bend his knees and his stance appears taller than that of his teammates, who bend their knees, to fit in for the perfect photograph.It is these small things that remind us, that no matter how gifted or outlandish or phenomenal Messi might be, when all is said and done – Messi is all but a mere mortal!We may know him as ‘La Pulga’ – ‘The Flea’ - but it is not necessarily a nickname that he loves, or likes to be addressed as. For it will always be a reminder for him of his small stature.",
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