Sirens of Ossiano
Envision the experience of dining in one of Dubai’s most enchanting venues, where stingrays, sharks, and an array of fish gracefully navigate the aquarium, mere inches from your table. Situated in Atlantis The Palm, this is the one MICHELIN star Ossiano Dubai.
The subaquatic restaurant offers a refined fine dining experience that draws inspiration from the ocean, seas, and the intricate art of global culinary exploration. Upon arrival at Ossiano, guests are greeted by a grand staircase that gracefully descends into a dining room enveloped by an expansive aquarium. Here, one can observe an array of marine life, from majestic sharks to vibrant creatures reminiscent of those in Finding Nemo, gliding effortlessly past the floor-to-ceiling glass windows while one dines. In spite of the dramatic ambiance, it is, in fact, the exceptional offerings on chef Gregoire Berger’s tasting menu that create the most enduring impression, complemented by elegantly orchestrated service.
Originating from Brittany in north-west France, Berger honed his skills in esteemed restaurants throughout his native country before embarking on a journey to the Middle East nearly a decade prior. He founded Ossiano, the epitome of culinary sophistication at the renowned Atlantis The Palm, situated at the apex of Dubai’s most iconic peninsula, after years of meticulous development, followed by a brief, pandemic-induced interlude elsewhere. Upon his return in early 2022, he has significantly enhanced the dining experience through an array of tasting menus that reflect his personal heritage and journeys.
Presented in a series of 'waves' or courses, the culinary creations of Gregoire Berger predominantly draw inspiration from the sea or coastal regions, consistently showcasing artistic plating and often incorporating an element of theatricality at the table. Envision a decadent ‘candle’ composed of foie gras, or a reinterpretation of the classic croque monsieur presented upon an expansive clock face, inviting a nostalgic journey through time. Additional dishes feature delicate slivers of jellyfish accompanied by sweet shrimp and nori in a dill oil emulsion; clams infused with yuzu are elegantly served within a semi-hollowed charred leek; and the chef’s interpretation of ‘bouillabaisse’ artfully combines red mullet with a piquant tomato dashi. Although the culinary techniques employed are notably sophisticated, Berger consistently maintains an emphasis on enjoyment and taste.
The collaborative efforts of Chef de Cuisine Aurelien Durand, General Manager Vincent Pierre-Robberi, and acclaimed sommelier Danijela Tesic form the backbone of Ossiano's commitment to excellence in the culinary world. Together, they craft not just meals but unforgettable experiences that resonate with their patrons long after the last bite. With Durand’s innovative cuisine, Pierre-Robberi's impeccable service management, and Tesic’s expert wine pairings, Ossiano stands as a testament to what can be achieved when talent and passion unite in pursuit of gastronomic artistry. This dedicated team ensures that each visit is not merely a dining occasion but a cherished memory, solidifying Ossiano's reputation as a premier destination for those seeking both culinary delight and exceptional hospitality.
Ossiano
Reservations required
Atlantis - The Palm
Crescent Rd - The Palm Jumeirah - Dubai - United Arab Emirates