Two Michelin-recognised restaurants come together for a memorable night of underwater dining.
Grégoire Berger, the acclaimed chef behind the one Michelin-starred Ossiano, is teaming up with Eric Vildgaard from Copenhagen’s two Michelin-starred Jordnær. This unexpected partnership signifies Berger’s second four-hands dinner this year and promises two nights of indulgence with an exquisite ten-course menu.
On the evenings of Sunday, 28 May and Monday, 29 May, guests will embark on a once-in-a-lifetime dining experience where two culinary powerhouses join forces to create a special menu.
Guided by their shared appreciation for seasonality, terroir, and artisanal ingredients, Berger and Vildgaard’s collaborative menu will showcase the finest produce from around the world. The culinary symphony will blend Berger’s modernist approach, reflecting his global culinary adventures, with Vildgaard’s exquisitely intricate and elegantly crafted courses.
Dubbed “Rødder,” the exclusive tasting menu for each evening will immerse guests in a journey where each chapter of the story unfolds through the distinctive culinary lens of both chefs. Berger’s offerings will tantalise with dishes such as dry-aged duck, smoked leek, and foie gras, while Vildgaard’s interpretations will include Freya scallop, white asparagus, and Limfjord lobster.
Situated in Atlantis, The Palm, Ossiano welcomes 50 guests per evening and is regarded as one of the UAE’s most remarkable dining destinations. From the moment of arrival, diners are transported to a world apart as they descend into the subterranean dining room, submerging themselves ten meters beneath the surface of one of the world’s largest aquariums. Drawing inspiration from this unique dining environment, Ossiano creates an immersive experience, taking guests on a visual and sensorial journey to the depths of the ocean.
DSCVR: Ossiano, Atlantis, The Palm, Crescent Road, Palm Jumeirah, Dubai (04 426 2626). @ossianodubai
