Ossiano Dubai

Ossiano Dubai Progressive fine dining cuisine, inspired by the seas | One Michelin Star
(1923)

Blue Brittany Lobster (known as the king of crustacean) grilled over binchotan, paired with pain perdu in kombu milk, to...
22/03/2026

Blue Brittany Lobster (known as the king of crustacean) grilled over binchotan, paired with pain perdu in kombu milk, topped with salicornia and trout roe.

At its core, a beetroot reduction with marigold, finished with horseradish cream, smoked eel, and delicate foam.

Our grapefruit granita achieves its melt-in-the-mouth finish thanks to a traditional Japanese shaving machine by Ikenaga...
20/03/2026

Our grapefruit granita achieves its melt-in-the-mouth finish thanks to a traditional Japanese shaving machine by Ikenaga Iron Works, a family-run atelier crafting precision iron blades for over 70 years.

Every delicate flake reflects a legacy of mastery and meticulous craftsmanship, turning dessert into a moment of pure refinement.

At the heart of everything we do lies an uncompromising dedication to the highest quality and the freshest ingredients. ...
17/03/2026

At the heart of everything we do lies an uncompromising dedication to the highest quality and the freshest ingredients.

Each element is meticulously sourced and handled with precision, allowing purity of flavour to lead with intent.

16/03/2026

There is a hush beneath the ocean’s surface, a calm that ignites the senses.

Like a gentle current pulling you deeper, the experience here unfolds gradually, immersive, fluid, impossible to resist.

From the ocean’s quiet depths to the bowl before you.A delicate lobster bisque tuile crowns the surface, waiting to be b...
14/03/2026

From the ocean’s quiet depths to the bowl before you.

A delicate lobster bisque tuile crowns the surface, waiting to be broken and scattered like a golden crest. Beneath, puffed rice and pearls of mayonnaise rest alongside pickled cucumber and aloe vera with steamed king crab, folded through den miso, gochujang and sambal oelek and lobster chawanmushi at the base.

Beneath the water’s surface lies our restaurant, an atmosphere where dining becomes a moment suspended within time.
11/03/2026

Beneath the water’s surface lies our restaurant, an atmosphere where dining becomes a moment suspended within time.

Line-caught John Dory glazed with raspberry vinegar, crowned with crispy shiso tempura and a cress bouquet, completed wi...
09/03/2026

Line-caught John Dory glazed with raspberry vinegar, crowned with crispy shiso tempura and a cress bouquet, completed with a sea geraniun and kombu.

A highly sought after fish as it is considered as a solitary species that doesn’t swim in a school, making each bite a symbol of rarity.

27/02/2026

Surrounded by the silent dance of marine life, each dish is a whisper of perfection, a fleeting moment of wonder and Michelin-level mastery beneath the waves.

A moment for the Ichiban eggplant. Slender, sweet, and perfectly firm. Revered in Japan as a good omen, the first of the...
25/02/2026

A moment for the Ichiban eggplant.

Slender, sweet, and perfectly firm. Revered in Japan as a good omen, the first of the season, this “designer” eggplant turns every bite into a quiet celebration of elegance and seasonality.

With only 21 tables situated next to our floor to ceiling aquarium, we offer an intimate escape where every gesture of s...
23/02/2026

With only 21 tables situated next to our floor to ceiling aquarium, we offer an intimate escape where every gesture of service is refined to perfection. Here, the ocean’s beauty meets flawless hospitality.

Rooted in nouvelle cuisine, our menu celebrates clarity, balance, and precision, allowing each ingredient to speak for i...
20/02/2026

Rooted in nouvelle cuisine, our menu celebrates clarity, balance, and precision, allowing each ingredient to speak for itself.

Address

Atlantis The Palm
Dubai

Opening Hours

Tuesday 18:00 - 01:00
Wednesday 18:00 - 01:00
Thursday 18:00 - 01:00
Friday 18:00 - 01:00
Saturday 18:00 - 01:00
Sunday 18:00 - 01:00

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