Located on Palm Jumeirah’s resort island, Ossiano offers an unparalleled underwater dining experience in Dubai. At the Atlantis, The Palm hotel, this one-Michelin-star restaurant places guests beside the Ambassador Lagoon aquarium, home to 65,000 marine creatures. Floor-to-ceiling windows frame rays, sharks and tropical fish as they glide past the tables, creating a mesmerizing blue backdrop. Chef Grégoire Berger – a Breton-born chef celebrated for melding modern European technique with global influences – leads the kitchen. Under his stewardship Ossiano (opened in 2014) evolved from a quiet à la carte venue into a globally acclaimed fine-dining destination, earning the UAE’s first underwater Michelin star in 2022. In Ossiano’s cool, dimly lit dining room, service is formal and theatrical, and courses arrive as sequential “waves” of an ocean-inspired tasting menu.
From the marble spiral staircase at the entry, diners descend into a space designed to feel like “the bottom of the ocean”. The ambiance is lavish and artful: glowing chandeliers, muted turquoise lighting and mineral-blue décor simulate light filtering through water. Here, boundaries between food and environment blur – each dish is crafted with theatrical flair and oceanic themes. In this guide, we explore Ossiano’s unique underwater setting and cuisine (the Metanoia/Escale tasting menu), break down its real costs, offer booking and table-placement tactics, and assess whether the experience matches its legendary reputation. Our perspective blends detailed research with on-the-ground observations and expert input, to help you decide if Ossiano is right for your next special occasion.
Upon arrival at Atlantis, guests are led down a grand marble spiral staircase “to the bottom of the ocean,” as one writer described. The first impression is the vast aquarium wall: a reinforced acrylic glass 11 meters wide and 8 meters tall, holding 65,000 fish, rays and sharks. No wonder Michelin notes diners find themselves “transfixed and fully immersed” by this underwater spectacle. The soft blue light and eerie silence (save for muted background music) create a dreamlike ambience. A Foresyte review of Al Mahara (Atlantis’s Burj Al Arab sibling) calls its aquarium a “slow ballet of tropical fish,” but Ossiano’s window is arguably larger than many fine-dining sea tanks – bigger than aquarium tables in adjacent hotels (see comparison section below). In Ossiano, sharks can swim within arm’s reach and manta rays drift by in the twilight. The décor – champagne-hued chandeliers, midnight-blue banquettes and gentle ripple patterns on walls – perpetuates the illusion of being underwater. Natural light is absent; instead, “distant rays of the sun break through” the ceiling, as though filtered by water. Guests report that watching the fish is a “soothing” diversion between courses, replacing the need for conversation or reading material.
The location is also practical: Atlantis is the last stop on the Palm Monorail (Aquaventure station is a short walk from the hotel), and the resort provides free valet parking for Ossiano diners. Valets welcome you at the Atlantis lobby (look for the Ossiano host near the casino wing) and guide you to the underwater restaurant below. The restaurant is entirely indoor and intimate, with only round tables of two to six guests. This avoids any “cold draft” in front of the glass (unlike some oceanview venues) and keeps the temperature stable for the delicate, cool-toned décor. Diners are surrounded by ocean life on one side and gold-lacquered club chairs on the other. “It’s quite breathtaking, to say the least,” remarked one visitor on first entering, reminding readers this isn’t an aquarium in a mall but a working seafood kitchen.
At Ossiano’s helm is French-born Grégoire Berger (sometimes spelled Gregoire). A graduate of the famed Normandy culinary program, Berger spent early years in Paris and Brittany (France’s northwest coast), influences now evident on the menu. As one profile notes, Berger “settled in Dubai” in his early thirties and quickly earned acclaim for an approach that blends Brittany tradition with global flavors. Sustainability also features heavily: he works with local fishermen and imported Atlantic seafood. Under his direction, Ossiano pivoted from a static à la carte menu to progressive multi-course tasting menus that are at once playful and rooted in classic technique. An expert review praises Berger’s “sustainability-focused approach” and ability to “merge modern European techniques with global influences”. The result is not traditional Middle Eastern fare, but a modern fine-dining journey driven by ocean ingredients and story-driven cooking.
Guests frequently describe Berger’s cuisine as intellectual and theatrical: dishes are presented with flourish (smoked salmon may appear sealed in a tin, foie gras sculpted as a candle) and often named in whimsical terms (like a course titled “Kissing the Sea on the Lips”). A recent Eatweek feature captures this spirit: dishes like “Smoked Salmon, Caviar, Plankton” are meant to evoke the sensation of tasting the sea. Berger himself says the current Escale menu is “designed in the form of a book, each page… inspired by a separate journey”. In practice, guests receive a narrative: first course might symbolize Brittany (Ossiano’s chef’s home region), then the Atlantic Coast, then voyages abroad to places like Japan or Canada (as some menu descriptions hint at personal travel stories). For example, an early sequence begins on land and sea: an oyster paired with “seawater gelée and sea fennel” (a taste of Berger’s coastal childhood), followed by smoked salmon with caviar and sea plankton. Later, a “lobster hot dog” course playfully nods to New York, and a Canadian inspiration appears as an interactive “roast a marshmallow” finale. In short, the menu can be read as a gastronomic narrative, anchored by seafood ingredients at its core.
Ossiano’s signature tasting menu, now called Escale (formerly Metanoia), typically spans 10–12 courses. The menu is fixed-price, around AED 1,150 per person for 10 courses. (Special menus or “vegetarian/vegan/pepesco” versions may be available.) The courses arrive one by one, with a sommelier often at hand to explain wine pairings. Rather than listing every ingredient by name, the menu often uses evocative titles (e.g. “the sea,” “the woods”) and staff describe each dish as it comes. This abstract approach is common in ultra-fine dining but can frustrate diners who prefer transparency.
Signature ingredients routinely appear: Brittany crab, Canadian lobster, Persian caviar, Hokkaido scallop, imported wagyu beef, and foie gras all make appearances. For instance, one recent menu featured a Brittany Brown Crab course served atop a rich cumin-scented biscuit, followed by a delicate marinated lobster bisque. Another dish might present a Rab of Brest scallop baked under pecorino or turmeric foam. Chefs also insert theatrical surprise elements. An ossiano “insider” notes that courteous diners sometimes earn off-menu “bonus” courses: the infamous jellyfish with caviar and crystalline seawater broth only appear if you’re lucky (or polite enough). These whimsical extras reinforce the sense of Ossiano as a high-end performance piece, where dining is part-thematic show. Multiple amuse-bouches and interludes (served in the lounge or at the bar) break up the pace, meaning it’s not a simple sit-and-eat affair – guests often move between spaces to experience ambient projections or live action, as Berger’s team accents the narrative.
The end result is a menu that’s as much about concept as consumption. Many diners report being “full” from all the extras (palate cleansers, bread and amuse-bouches) even if the formal portion sizes are small. This format will thrill those who revel in fine-dining ritual but may leave others hungry or confused by the lack of classic menu transparency. However, the creativity is undeniable: one dish is literally served “on fire,” and another turns foie gras into a flickering candle atop brioche. In sum, Ossiano’s culinary philosophy can be described as ocean-to-plate artistry – serious technique anchored in high-quality seafood, filtered through Berger’s narrative imagination.
Ossiano is an ultra-luxury experience and its prices reflect that. Expect the base 10-course tasting menu to run on the order of AED 1,100–1,500 per person (roughly $300–$410 USD). During holiday periods (e.g. Christmas/New Year) special tasting menus may be higher (Atlantis’s website listed AED 1,500 for a festive menu). Wine pairings are extra and can easily double your bill: one seasonal promotion charged AED 1,195 for a sommelier pairing on top of the AED 1,500 menu. Off-season, a full wine pairing at Ossiano typically starts around AED 600–700 extra, though half-pairings or à la carte wines (some glasses run AED 60–100) are also available. Non-alcoholic pairings (mocktail sequences) are less expensive, but still substantial (around AED 300+ as per holiday promotions).
In practice, the “true cost” per diner often surprises first-timers. Beyond menu and drinks, there are mandatory service charges and taxes: Atlantis adds a 10% service charge and a 5% VAT, plus a 7% municipality levy on the bill. These can add roughly 20% on top of the food-and-drink total. Then there are “hidden” extras: bottled water is AED 12-15 a bottle, and cocktails start around AED 80–120 (even a single vodka lemonade ran AED 80 or about $22 in one account). One Business Insider reviewer was stunned to receive a bill of AED 390 ($106) for just a salad (AED 265), a cocktail (AED 80) and a bottle of water (AED 45). (That diner noted he got numerous free palate cleansers and bread courses, leaving him full, but still “panicked” at the price.)
With these factors, budgeting is key. A realistic mid-range scenario per guest might be:
Tables typically add a 10% service charge, so tip is not customary on top. That adds up to ~$610–$640 for one person, essentially the real sticker price of a mid-range Ossiano dinner. For two with full wine pairing, the total easily exceeds AED 4,000 (about $1,100). This aligns with travel guides noting Ossiano meal costs around “AED 1,000–1,500 per person” and Al Mahara’s underwater dinner at around AED 1,300 for two.
To ease surprises, come prepared. Some diners recommend ordering fewer cocktails (or just share one) and opting for water from the jug when possible (since bottled water is pricey). Also, consider less-expensive drink options: the Atlantis bar lists mocktails around AED 60 and mid-range wines per glass (AED 70-90) rather than bottles. And note: for formal “Diver Arrangements” (proposals or parties), Atlantis may require very high minimum spends (e.g. AED 3,500 per person for guaranteed front-row seating on New Year’s Eve, per an event flyer). In normal circumstances, though, the menu prices plus standard service fees are what most guests will pay.
Ossiano is primarily a set-menu restaurant; there is no standard à la carte menu for mains. Instead, diners choose (well before the date) either the 10-course or extended 12-course tasting (the latter includes two extra savory courses). Standalone supplements are limited to items like champagne toasts or event add-ons (e.g. proposal diver performance, which come with minimum spends). Alcoholic drinks are entirely extra. For serious wine lovers, Ossiano offers a high-end selection of bottles and by-the-glass pours (prices range widely: AED 70–400 a glass, AED 300–6,000 a bottle for champagnes and rare labels).
A full wine pairing – matching each course with a curated wine – is Ossiano’s specialty option. As noted, even an off-season pairing can cost around AED 600+, so be prepared. Non-alcoholic pairings (mocktail pairings) can run AED 300–400. If wine is not of interest, you may still find yourself ordering extra drinks; one guest discovered wine was more expensive than cocktails, and a single “cheaper” cocktail was AED 80. Water is also a significant expense: one bottle of Evian is AED 45-50.
While Ossiano’s menu changes frequently, the style remains consistent. Expect a procession of refined seafood and marine-inspired courses, often balanced with global accents. Based on recent menus and reviews, signature highlights include:
Vegetable and non-seafood elements appear, but always in support of the ocean theme – think seaweed oils, salt-cured vegetables, or candied carrot gels. For dessert courses, expect artful sweets with sea-inspired flavors: one described chocolate mousse with buckwheat and salted caramel, another had a buckwheat “stone” and local honey fromage blanc as a palate-cleansing finale.
There is no separate à la carte menu, but customizations are possible. When booking, you can request a vegetarian or pescatarian menu. (The Atlantis site mentions an 11-course “vegetarian tasting menu” option.) DineWithJP notes Ossiano offers a “pescatarian or vegetarian” menu by advance notice. However, fully vegan meals can be challenging due to the heavy butter and egg use. Any gluten-free or allergy requirements must be flagged before arrival. The staff is trained to accommodate these needs, but substitutions will still follow the showy style (e.g. vegetable “steaks” in lieu of Wagyu). If you have strict dietary rules, clarify them with concierge when you reserve; Ossiano expects guests to give at least 24–48 hours notice for special prep.
A curious element: the “good girl/boy” courses. Some diners report playful “tested” reactions. For example, two courses – jellyfish “good luck” dish and a fizzy minty potion – are only offered to those who politely express interest or demonstrate etiquette. (This is not advertised, so don’t expect it unless the chef or staff secretly like you!) It’s Ossiano’s cheeky way of engaging guests. If you do get these hidden courses, they add an extra thrill to the evening.
To give a flavor, here’s a selection of courses from a recent menu (2024 season, omitting drink pairings and amuse details):
On request, Ossiano will clarify menus in person, but keep in mind the style is to maintain some mystique. The broader takeaway is that dishes revolve around premium seafood and creative sauces — anyone keen on French technique or elaborate thematic courses will find much to savor.
Ossiano is very popular, especially on weekends and holidays. There is no walk-in seating – all dining is by reservation. Advance booking is strongly advised. The restaurant opens its reservation window roughly 3 months ahead, as is standard for Dubai fine dining. (That Gurman app notes “most restaurants allow up to 3 months in advance”, which is true here.) To secure a specific date/time, book as early as possible via Atlantis’s online reservation system or by phone. Atlantis’s site has a real-time booking calendar (for external guests) where available slots are limited. Popular times (Friday evenings, brunch weekends, or big events) can fill up months out.
If you don’t see availability online, try calling the concierge; they may be able to hold a table for you (especially if you have Atlantis hotel membership). Note: Atlantis’s cancellation policy is strict. Online and staff say cancellations must be made at least 48 hours in advance, and full pre-payment is required for bookings. No-shows or late cancellations forfeit the deposit (and may even preclude future reservations). So if plans change, cancel early.
Atlantis hotel guests often have separate booking processes. If you’re staying at the Atlantis (or The Royal, Atlantis’s new sister hotel), check with the hotel concierge. Atlantis Circle members (Atlantis loyalty program) or Royal guests typically get access to reservations 3 days in advance before general release. In general, if you plan to visit Ossiano, book as soon as your trip is set.
The single most important factor in your Ossiano experience is table placement. Because the aquarium wall has reflecting glare and physical pillars, not all “aquarium” tables are equal. Insider dining forums unanimously note that the second row back from the glass is actually the best: you still see the whole marine panorama without reflections from the dining lights. A first-row seat right against the glass can often have annoying glare or be too close for comfortable viewing. In short, being a bit further back avoids distortion from the aquarium lighting.
To complicate matters, Atlantis’s own policy points out that true front-row tables are generally reserved for special events – they “can only be confirmed with Diver Arrangement” (the pricey underwater proposal package). One experienced diner who traveled in from Canada was dismayed to learn this the hard way. He had reserved weeks in advance and explicitly asked for a “front-row aquarium” table, but upon arrival was seated in the second row. After complaining, the staff eventually moved him, but he lamented that “the difference between the front and second row is huge” for the experience. He advised readers to “triple check the seat you will be assigned”, implying that you should not assume an aquarium table is automatically front row.
Once seated, you’ll notice each table faces the aquarium on one side and the dining room on the other. The second-row tables have just a strip of floor between you and the glass. From here you’ll get the best mix of ambient mood lighting and uninterrupted fish-eye views.
Ossiano offers elaborate add-ons for celebrations: flower arrangements on tables, personalized greetings on dessert, and even scuba diver presentations. The “diver arrangement” is particularly famous: a diver in the aquarium swims out with a rose or a sign for a marriage proposal or birthday. Pricing here is steep (AED 2,450 for a personal message with one diver), but if you’re planning a proposal or large surprise, this is the package. Otherwise, for birthdays/anniversaries, you can pay more moderately for flowers on the table (AED 360+) or a personalized dessert (cakes are AED 220/kg with 72h notice).
Remember, front-row seating for proposals also requires this arrangement. As Atlantis bluntly notes, if you want one of the prized window tables, be prepared to book the diver package (which essentially has its own minimum spend). So if that’s not in your plans, budget simply for a regular dinner and use our second-row strategy.
Dubai’s luxury dining scene has strict attire standards, and Ossiano is no exception. The restaurant enforces an “Elegant / Smart Elegant” dress code. In plain terms, that means:
In practice, you will see mostly suits or upscale resort wear at Ossiano. One visitor noted passing through Atlantis’s shops and bars in casual jeans, but upon reaching Ossiano everyone “was dressed sharply” – no one wore shorts or sandals inside the restaurant. So treat Ossiano as you would a five-star evening: men at least a sports jacket or fine shirt, women in a nice dress or pantsuit. When in doubt, error on the side of overdressing rather than underdressing. Security may literally turn you away if you arrive in disallowed attire (caps, flip-flops, etc.), as indicated in the official guidelines.
Other attire notes: Be mindful of the air conditioning in the dining room (it can be quite cold with the aquarium wall) and consider bringing a light shawl or jacket if you run cool. On the day of dining, avoid overly fragrant colognes or perfumes – the dining room is tightly sealed, and very strong scents can interfere with the delicate flavors. Finally, dress your best but remember this is fine dining in the Middle East: nothing too skimpy. A standard recommendation from staff is “smart elegant,” which essentially means cocktail/formal for ladies and jacket/trousers for men.
Dubai has two famous underwater fine-dining rooms: Ossiano at Atlantis The Palm and Al Mahara at the Burj Al Arab. A head-to-head comparison often comes up among travelers weighing their luxury dining choices. Here are some key differences:
In summary, choosing “better” depends on priorities: if you’re a food purist, you may rate Al Mahara (two stars, pasta on menu) more highly. If you’re a sightseer and seafood adventurer, Ossiano’s aquarium storytelling might edge it out. Many visitors to Dubai opt to experience both and form their own opinions.
| Feature | Ossiano | Al Mahara |
|---|---|---|
| Location | Atlantis The Palm, Palm Jumeirah | Burj Al Arab, Jumeirah |
| Aquarium | Ambassador Lagoon with 65,000+ marine animals | 990,000-liter floor-to-ceiling aquarium |
| Chef / Michelin | Chef Grégoire Berger, 1 Michelin star | Chef Andrea Migliaccio (also of L’Olivo), 2 Michelin stars |
| Cuisine | Modern European seafood; Metanoia tasting menu | Italian seafood; signature dishes like crab risotto, multi-course Italian menu |
| Price Range | ~AED 1,100+ per person (tasting menu) | ~AED 950+ (chef’s menu) to ~AED 1,000 |
| Ambiance | Dark, luxurious, ethereal and bluish underwater feel | Dark, luxurious, golden, ship-like interior |
| Dress Code | Smart / formal (no shorts or flip-flops) | Smart / formal (no shorts or flip-flops) |
Reviews of Ossiano tend to polarize more sharply than for most restaurants. Scores often swing between 5-star wonder and 1-star disappointment. Why? Expectations management. Here are balanced perspectives drawn from diners:
On the other hand, if your priorities are hearty servings, fast casual comfort or budget-friendliness, this isn’t for you. Dining novices or people who dislike raw seafood elements should think twice. Families with young kids might find it stilted (Atlantis does allow 8+ children, but the atmosphere is very adult). As one sharp tip online says: “It’s not for those who want a quick, relaxed meal – it’s for diners seeking a show.” In fact, Ossiano’s own guest FAQs even advise the menu is not explained dish-by-dish, and that a certain level of sophistication is assumed.
Overall, if the idea of dressing up, sipping Champagne in front of sharks and following a whimsical 12-course tale excites you, then Ossiano is worth it. If that sounds tiring or unnecessary, you may regret the price tag. When in doubt, consider starting with a less formal underwater option (like a casual lounge drink overlooking the aquarium) and see if you enjoy the vibe before booking the full dinner.
Atlantis The Palm is located on the crescent of the Palm Jumeirah, a 5-km palm-tree-shaped island jutting into the Persian Gulf. Getting there is straightforward:
Once at Atlantis, signs will guide you to Ossiano (ground floor near the Imperial Club entrance). After checking in with the host, you’ll descend to the underwater dining room.
Itineraries vary, but typically an Ossiano visit unfolds in stages:
Combining with Other Atlantis Experiences: Since Ossiano is inside Atlantis, you can easily pair dinner with day activities. For example, visit Aquaventure Waterpark or The Lost Chambers Aquarium earlier in the day, and then dine at Ossiano in the evening. The Lost Chambers (Atlantis’s large aquarium attraction) is just a few minutes’ walk away. Atlantis also has dolphin and sea lion encounters, spa facilities, and family-friendly pools; you could spend the afternoon here before dressing up for dinner. Note that casual resort wear is fine during the day, but plan to change into formal attire for Ossiano.
Ossiano stands at the intersection of glamor and gastronomy. It is neither a quick lunch spot nor a pure food critic’s kitchen – it is immersive theatre. In describing Ossiano, we strived for precision: here is a restaurant where the setting is part of the show, the menu is an evolving storybook, and the price reflects that extravagance. For travelers and food lovers who embrace adventure and don’t flinch at the bill, Ossiano can be a highlight of a Dubai visit, combining high-tech spectacle with haute cuisine. For others, its quirks and costs may feel bewildering. Ultimately, its worth is subjective: one person’s “overpriced fish tank” is another’s “once-in-a-lifetime dinner under the sea.”
Regardless, Ossiano’s unique character is undeniable. It leverages Dubai’s appetite for excess while maintaining a serious culinary pedigree (Michelin-starred, world-class chef). Each detail – from the cool blue lighting to the last foie gras candle – has been carefully curated. Our exhaustive guide aims to leave you no surprise unannounced: you now know exactly what to expect, how to prepare, and how to find the value in the experience. If you do choose to visit, do so armed with these insights. Dress sharp, book early, pick your seat wisely, and savor each artistic bite.
