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But spring is almost strong here in Northern Europe and its time to put away those heavy winter coats and look forward to summer so lets see whats new on the fashion scene this year and ill be chancy as my colleague melissa hall royd Current Trends to this. This spring and summer is fashions are about one thing. Happy. St louis says of the nineteen seventys and eightys are still making themselves felt highway signs speak shoulders and of course the touch of discounted american model tyra banks is all right with that but. I feel the most beautiful in clothes from the seventies and eighties it h...

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 astronomy i would try to get a table at the window. and it is not just a restaurant marine biologists like kim harvest and research the biodiversity of the sea here measuring instruments and cameras are installed on the façade they also use sea creatures to the panoramic window with lights and sound signals and not just to maintain the guests. ca...

Course fish and seafood are certainly underwater restaurant. 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 i think it's for the whole experience that will draw people to the ambiance is going to be as important as the astronomy i wouldn't value one more than the other i would try to get a table at the window. and it's not just a restaurant marine biologists like him hold us and research the biodiversity of the sea here measuring instruments and cameras are installed on the façade they ...

Watching and observing what happens you know you're kind of passive observer and sort of an axe to explore them all the time when i find something new or sort of seaweed or show i'm taking them what is this what is that can we need it and then usual idea a restaurant where a marine biologist an architect and a chef work together to create an extraordinary experience. it was the brainchild of stick it will start his goal was to make the southern tip of norway more attractive to tourists while inspiring appreciation of its pristine nature. we want to start a curiosity and more protecting the sea...

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 i think it's for the whole experience that will draw people to the ambiance is going to be as important as the astronomy i wouldn't value one more than the other i would try to get a table at the window. and it is not just a restaurant marine biologists like kim harvest and research the biodiversity of the sea here measuring instruments and cameras are installed on the façade they also use sea creatures to the panoramic window with lights a...