Dining at Ossiano in the Atlantis, The Palm, is one of Dubai’s most extraordinary culinary experiences, blending food and an otherworldly underwater atmosphere. This progressive, multi-sensory journey takes inspiration from the ocean, and the restaurant itself feels like a theater set within a stunning floor-to-ceiling aquarium. From the moment you descend the grand marble staircase, you are transfixed by the gentle flow of the aquarium, home to 65,000 marine creatures that glide before you, illuminating the dining room.
The experience centers on an 11-course tasting menu crafted by chef Gregoire Berger, each dish paying homage to the ocean’s treasures. Drawing on his personal stories, expertise in French technique, and influences from Mediterranean and global cuisines. Berger delivers inventive and visually arresting plates, often using top-shelf ingredients like Iranian caviar, French truffles, and North Sea langoustines. Ossiano’s commitment to quality and sustainability is reflected in its sourcing, as much of its seafood is sourced within 50km of the coastline. The restaurant’s dedication has earned it accolades, including three knives from the World’s Best Chef Awards, four toques from Gault Millau, and a Michelin Star.
The journey begins with “Snacks from the Sea” and continues with each course beautifully plated on dishware that complements the flavours. Playful and sculptural, each dish is visually captivating. The experience unfolds over 3-3 1/2 hours, certainly a splurge on the wallet. Ossiano does offer something exceptional in Dubai’s dining scene. The service is as elevated as the setting. The wine list is extensive and expensive, with options for wine or non-alcoholic pairings.
For me, it is a place to visit perhaps once, and Ossiano is undeniably memorable. With its remarkable seafood, immersive atmosphere, and an ambiance of relaxed elegance, it is a destination worth checking out for those looking to experience the best of Dubai’s culinary and dining artistry.
Recommended.
Happy dining,
Shanea
11/23/2024
