In an era of changing climates, rising tides and increasing temperatures, architecture has to change and adapt. The floating restaurant here is designed to do just that. Every year, Kristinebergs has some flooding occur and the water levels changes during this period. On choosing the site by the water, this was a problem that had to be tackled in one way or another. There were 3 viable solutions. One; don’t build here, build elsewhere, two; build on stilts, three; a floating house. The latter of the three was chosen due to its ability to adapt to changing sea levels. It also provides and exotic attraction for those visiting Kristineberg. One key goal that drove the design was also sustainability and longevity. Often buildings are torn down too soon or they are designed to be torn down within a couple of decades. This in combination with methods of construction and production of raw materials has led the building industry to be the chief leader in global warming today. 
At FloatSea + Farm restaurant, part of what you eat is produced by and in the restaurant, this is where the urchins and seaweed come in.