The story
Ossiano in Dubai serves Mediterranean seafood at Atlantis, The Palm, Crescent Road, The Palm Jumeirah, Dubai, and earned one Michelin star in 2026.
The Culinary Voyage is a ten-course menu that follows the Atlantic coast, from the markets of Seville to the shores of Brittany. The kitchen says every ingredient comes from the ocean or from within 31 miles of a coastline. Early courts include a blue spirulina meringue filled with Sicilian purple prawn tartare, and a nori tartlet topped with dry-aged yellowtail.
Floor-to-ceiling windows frame sharks, stingrays and moray eels gliding past the tables. Overhead, an installation suspends what looks like water droplets, and the carpet echoes the blues of the sea. Forbes Travel Guide awarded the restaurant Five-Star status in 2026, citing the setting and the multisensory pacing of the meal.
Recognition
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The Dubai restaurant’s spectacular setting is unmatched, with stingrays, sharks, moray eels and schools of fish gliding past its floor-to-ceiling windows. Overhead, an installation creates the feeling of being seated under water droplets suspended in the air, while beneath your feet is a plush carpet reminiscent of the many hues of the ocean.An ode to the art of culinary exploration, the 10-course tasting menu Culinary Voyage takes diners on a journey along the Atlantic Ocean’s coastal regions, from the bustling markets of Seville to the shores of Brittany. As per the restaurant’s commitment, all ingredients are sustainably sourced from the oceans or within 31 miles of a coastline.Creatively weaving a narrative around the diverse flavors on the menu, thoughtful details — some theatrical — transform a meal at Ossiano into a multisensory experience that emphasizes a sense of discovery. A culinary compass, inspired by a planisphere, accompanies the latest menu, along with a captain’s journal, so that diners can learn about the origins of every dish in an engaging way. The evening starts with a delicate coral-shaped snack that symbolizes the beauty of ocean reefs and sets the stage for the rest of the ocean-inspired meal.Artfully presented canapés include a blue spirulina-coated meringue filled with Sicilian purple prawn tartare, and a nori tartlet featuring dry-aged yellowtail with wasabi ice cream and umeboshi-flavored sesame seeds.Showcasing a respect for seasonality, terroir and sea foraging, the 10-course menu features inventively presented dishes that masterfully combine textures and flavors. These include scallops with white corn, almond and coconut — a nod to South American cuisine, beef cecina with creamy Spanish flavors, Brittany squid with Latin American influences and Norwegian langoustine with the surprisingly balanced flavors of passionfruit and jalapeño. For the main course, enjoy a taste of the coastlines of Brittany through the croque monsieur, or feast on the Welsh lamb tagine with rose and mint.
High quality cooking
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