Ossiano at Atlantis, The Palm surfs on a nine-wave tasting menu with Chef Gregoire Berger

Starting March 1 2022, the progressive fine dining cuisine at Ossiano is about to ‘sea’ a whole new chapter with their nine to eleven-wave tasting menu.
It's all things gourmet with ossiano's nine-wave tasting menu.
It’s all things gourmet with Ossiano’s nine-wave tasting menu.

Helmed by celebrated chef Gregoire Berger, Ossiano is bringing diners at Atlantis, The Palm Dubai a level up on their immersive dining experience. Paying homage to the riches of the ocean and coastal land, the nine to eleven-wave tasting menu is guided by the chef’s lifelong respect for seasonality, terroir and sea foraging.

Located in Atlantis, The Palm and seating just 50 guests per evening, Ossiano is known to anyone with an affinity for the wonders of the sea. The restaurant is one of nine located across the lost city themed holiday destination. 

From the moment they arrive, guests descend into the subterranean dining room. Submerged 10 metres to the bottom of one of the world’s largest aquariums, it’s an immersive experience across aesthetic, ambience, and of course, gastronomy. Ossiano’s debut tasting menu is available all through summer this year. Additionally, all the ingredients are sustainably sourced from the oceans or within 50 km of a coastline.

The menu will primarily highlight Chef Gregoire’s memories of travel and childhood. Starting off in the oceans of Brittany, the journey transports you through several coastal cities across the world. 

As part of the nine-wave menu at ossiano, here's the exquisitely presented 'feeling the warmth of the west side'. The dish features a delicate whelk shell on a bed of sand, filled with umami dashi with sourdough and seaweed butter.
As part of the nine-wave menu at Ossiano, here’s the exquisitely presented ‘Feeling the warmth of the west side’. The dish features a delicate whelk shell on a bed of sand, filled with umami dashi with sourdough and seaweed butter.

A stark departure from the no fuss straightforward categories on the menu, Ossiano’s latest is chalk full of detailed names. Highlights on the menu include Feeling the warmth of the west side, featuring a delicate whelk shell on a bed of sand, filled with umami dashi with sourdough and seaweed butter. There’s also the Sitting on the dock of the bay; Brittany brown crab, fragrant kari gosse and bouillabaisse essence. Each wave brings a new dish, with many more ocean inspired dishes to go.

Ossiano’s foremost philosophy has consistently revolved around showcasing the best produce on a global scale. In sync with this, Chef Gregoire and Ossiano have devoted the last seven years to forging lasting relationships with some of the finest boutique producers from around the globe. 

Suggested read: Mediterranean food gets a classy makeover at Atlantis’ WHITE Restaurant

With the new chapter of ossiano, chef gregoire has mangaged to created an immersive oceanic dining experience with sharks and stingrays floating about.
With the new chapter of Ossiano, Chef Gregoire has mangaged to created an immersive oceanic dining experience with sharks and stingrays floating about.

The result? They’ve been able to personally source top-quality produce including Patagonian toothfish from sustainable fisheries in the Kerguelen Islands, to handline caught fish from the Hokkaido Islands in Japan. Ossiano takes pride in offering guests a unique opportunity to taste these exceptional ingredients at their peak, in the heart of a city that is itself at the crossroads of the world.

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. Working at Ossiano, Berger has managed to set himself apart on the busy Dubai dining scene with his visionary approach to pairing ingredients and application of beauty and art to food.

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. Both the front and back of house team are invited to participate in a vast range of training programmes including performing arts, marine biology and culinary skills, ensuring each has the ability to bring performance and didactic dialogue to the dining experience.

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It’s a feast, it’s a treat, it’s Atlantis, The Palm, Dubai’s Culinary Month