Ossiano

If you asked us to return to Dubai for just one culinary experience, we would head straight to this underwater, Michelin-star restaurant with sweeping vistas of the finned wonders of the world before you and a handsome chef behind the food that comes to your table. Chef Gregoire Berger is French, after all! And Ossiano is all seafood in case you were in doubt, and caters unequivocally to the vegetarian diner, too, with adaptations in mushroom caviar and vegetable foams, and more. We can vouch for that!

It's contemporary, progressive, fine-dining – all par for the course at a standalone that’s won umpteen awards for itself and its chef – but what defines Ossiano is the journey it creates for you as you take a seat in its cosy embrace. Wanderlust was the epicurean trail we embarked upon as course by course was laid out so enchantingly by the most proficient wait staff who knew the chef’s story just as well as he lived it.

This was Chef Gregoire’s life from his childhood in Brittany in the north of France to his arrival in Marseille,
the south, marking the metamorphosis his professional life underwent. “While this is my story, it is one of the guest’s when they dine with us here at Ossiano,” begins Chef Greg. “I am a creative person and not really a “chef”. The food is my expression.” And what an expression it is, with 11 courses to feast on, presented in the most intricate of ways with concepts that require a lot of ardour and a strong right brain.

Start off with a bottle of the NV Louis Roederer Brut and toast to the night ahead. The Snacks of the Sea are on their way. Trout, caviar with a mini tart of gold-flaked topped nori, and cauliflower; a home-made smoked trout topped with pickled cauliflower and a salty seawater foam on a base of cauliflower cream. Slivers of sweet shrimp-infused jellyfish and green apple are concocted in a consomme of seawater and dill that have you dining At the End of Your Comfort Zone, for that’s ‘where life begins’. While the Langoustine Sea Lettuce with clay potato in wakame (kombu seaweed) oil is quite the sumptuous revelation. Truffle Croque Monsieur is so artisically and unexpectedly served on a clock. It takes you back in time, bite by light bite.

Concurrent to the equanimity of the meal, there is drama at Ossiano. The foam and smoke apart, the wait of the next dish keeps you on your toes. The roasting of the marshmallows is a unique experience that accompanies the 'hand of God' upon which is delicately placed Burnt Leek and Clams. Note, that all the ingredients are sustainably sourced from the oceans or within 50 kms of a coastline.

Let’s save the best for the last. There is the prettiest Cassis Chocolate Violette treat, pink and rosy with chocolate secrets revealed. There are are petit-fours that Chef Greg himself will bring out to you at the finale of the meal, but you could just stop at this peculiar dessert of green and black olives. Take a bite into one and feel the burst of a cooling liquid, followed by this “sea lettuce” which comprises a matcha ganache, saffron sponge and meringue, dusted in a black tea crumble with thyme, rosemary, and lemon grass foam with pepper. It is a revelation, and the perfect end to your Ossiano cruise.

Atlantis, The Palm, Crescent Road, Dubai

Ph:+971 4426 0000

Dinner: 6 pm – 1 am