Overview
Restaurant Views: 2,387
Awards
- MICHELIN Guide
- OAD
-
Asian Restaurants 2026, 103
- The World’s50 Best
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MENA's 50 Best Restaurants 2025, #5
- La Liste
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La Liste, #382
- Restaurant Ranking
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Restaurant Ranking 2024, #1502, PRO #17.00, USER #0.00
Chef
Grégoire Berger
Cuisine
Creative, Seafood
Foodle Reviews
4 hands @ossianodubai
- Mushroom textures, shiitake dashi, cepes praline -
- Dry aged faskar, falazeen, yellowfin bream -
- Langoustine, jalapeño, passion fruit, curry oil -
- Crab saloona, king crab, cardamom, olive leaf -
- Olive, sour milk ice cream, infused wakame -
- Triny, jameed, pistachio, saffron -
Foodtastic 4 hands dinner by @tala.bashmi & @chefgregoireberger 🔪🔪🔪✨
4 hands @ossianodubai
- Pickled cauliflower, caviar, plankton -
- Molokhiya, scallop, lumi, jute leaves -
- Foie gras, dates, black lemon, brioche, sesame -
- Leek, clam, ravioli, fingerlime -
Foodtastic 4 hands dinner by @tala.bashmi & @chefgregoireberger 🔪🔪🔪✨
Recently I wrote about Gregoire’s announcement to leave Ossiano after ten years (off and on) working at Ossiano. @pallavisangtani and I went to pay our respects to a chef that’s played more than his fair share in shaping what fine dining means in Dubai.
You’ll see some facts in a write up available for my Substack subscribers. (It’s not an exclusive club, you can sign up any time!)
You’ll learn Anchored is a ten-course tasting menu that relinquishes itself from the French... More
Recently I wrote about Gregoire’s announcement to leave Ossiano after ten years (off and on) working at Ossiano. @pallavisangtani and I went to pay our respects to a chef that’s played more than his fair share in shaping what fine dining means in Dubai.
You’ll see some facts in a write up available for my Substack subscribers. (It’s not an exclusive club, you can sign up any time!)
You’ll learn Anchored is a ten-course tasting menu that relinquishes itself from the French focus of previous menus. It reads more as a dip of the cap to the spate of collaborations that passed through this aquarium over the recent many years.
What I really want to know is what comes next. What comes next for Gregoire? Will he stay in Dubai? What will happen to Ossiano? A restaurant that so easily could become a tourist trap if left unsupervised.
In the meantime thank you Gregoire for all the memories. I spent my 40th here and it’s something I’ll never forget.
Inspired by the seas @ossianodubai
- Langoustine, onion, buckwheat, marshmallow -
- King oyster, cepes, shiitake, morels, enoki -
- Red mullet, mussels, basil, pomme soufflé -
- Olive, sheep milk, wakame, olive oil -
- Honey, bee pollen, thyme, raspberry -
Unique experience by @chefgregoireberger ✨
Inspired by the seas @ossianodubai
- Oyster, sour cream, chives, sea water -
- Smoked salmon, caviar, cauliflower, plankton -
- Sweet shrimp, yuzu, daikon, puffed rice -
- Foie gras, seasonal fruits, brioche -
- Seaweed, xo ice cream, sea urchin -
- Lobster, brioche, brown butter, mustard -
Unique experience by @chefgregoireberger ✨
🇦🇪 Some highlights of an amazing experience at @ossianodubai 🌟💫 last week. Thank you @aureliendurandchef @chefgregoireberger @blanc_de_blond for your warmest hospitality, truly world class 🙏🙌🙇♂️
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Address
Atlantis Hotel The Palm Island - Crescent Rd
Hours
Phone
+97144260770
