Ossiano’s new tasting menu invites you to dine beneath the ocean

Ossiano transports guests to the depths of the ocean. 

Located in Atlantis, The Palm and seating only 50 guests each evening, Ossiano is regarded as one of Dubai’s most unique dining destinations. A place where guests descend into a subterranean dining room, submerged ten meters deep in one of the world’s largest aquariums. 

With the unique dining environment as his muse, Ossiano sees the welcome return of celebrated chef Gregoire Berger and a brand new menu. Available until summer 2022, the new menu focuses on Berger’s memories of travel and childhood, starting in the oceans of Brittany and moving through several coastal cities across the world. Menu highlights include ‘Feeling the warmth of the west side‘, featuring a delicate welk shell on a bed of sand, filled with umami dashi with sourdough and seaweed butter, as well as ‘Sitting on the dock of the bay‘; Brittany brown crab, fragrant kari gosse and bouillabaisse essence.

Offering a progressive fine dining experience paying homage to the riches of the ocean and coastal land, the eleven-course tasting menu is guided by Berger’s lifelong respect for seasonality, terroir and sea foraging, with all ingredients sustainably sourced from the oceans or within 50km of a coastline. Aspiring to showcase some of the best produce from around the world, Berger has devoted the last seven years to forging lasting relationships with boutique producers from around the globe, personally sourcing top-quality produce, including Patagonian toothfish from sustainable fisheries to handline caught fish from the Hokkaido Islands in Japan.

Upon his return to Ossiano, Berger has assembled a stellar young team of talent, including Chef Aurelien Durand, Berger’s right-hand Sous Chef, hailing from the kitchens of Joel Robuchon and Anne Sophie Pic, as well as Hungarian Eszter Palagyi, the youngest female Chef in Central Europe to win a Michelin-star at the tender age of 30.

At 34 years old, Berger has already made waves on the global culinary stage with his cutting-edge, unconventional dishes refined with traditional French technique that has become his signature. The youngest and only chef in the country to be featured in the top 100 in the Best Chef Awards for five consecutive years, Berger has set himself apart in the busy Dubai dining scene with his visionary approach to pairing ingredients and application of beauty and art to food.

Reservations for Ossiano’s debut menu consisting of up to 11 waves is priced at AED 1,095 per person.

DSCVR: Ossiano is open daily from 6pm to midnight. Atlantis, The Palm, Crescent Road, Palm Jumeriah, Dubai (04 426 2626). @ossianodubai