The young man and the sea

Just like the name Atlantis evokes images of hidden treasures and tales untold, Ossiano likewise seeks to add emotion to its cooking. Inspired by the ocean, diners are taken on a culinary sea voyage and, aptly, enjoy a tasting menu that comes in nine waves rather than courses. Meanwhile, sharks, stingrays and 65,000 other fish casually float by the table behind floor-to-ceiling glass walls.

Executive Chef Grégoire Berger, culinary mastermind behind Ossiano, was raised in Brittany, where he spent time with his mother and grandmother in the kitchen before receiving professional training at the prestigious culinary institute CFA in Vannes. He then cooked in high-end kitchens around the world, first in his native France, later also in the USA and Morocco. In 2014, he headed to Dubai to literally immerse himself in the underwater universe of Restaurant Ossiano and cause high culinary waves there.

Together with his team, he presents a modern and visually impressive cuisine with a strong focus on pristine flavours. His style of cooking is a homage to the ocean and his travels around the world. A lifelong respect for seasonality, terroir and sea foraging lets him choose sustainably sourced ingredients from the oceans or within 50 kilometres of the coast.

Grégoire Berger has already made waves on the global culinary stage with his cutting-edge, unconventional dishes refined with traditional French technique. He has been featured in the Best Chef Awards’ top 100 for five consecutive years and named Chef of the Year numerous times, setting himself apart in the busy Dubai dining scene with his visionary approach. In 2017, he was the global winner of Best Luxury Seafood Restaurant at the World Luxury Restaurant Awards. Over the years, Grégoire Berger and his team have collected more than 30 awards in diverse categories, making him the most acclaimed chef in the city of Dubai.

When the Guide Michelin announced it would publish a guide for Dubai for the first time, there was a lot of excitement and anticipation. Only just in June, the coveted stars were distributed across the city and Ossiano’s cuisine was sensationally awarded one of them.

Progressive fine dining beyond the surface is coming from dazzling Dubai for a guest appearance to Salzburg’s Hangar-7 in July 2022. Prepare for high waves and immerse yourself in an underwater universe of good taste when Grégoire Berger brings his maritime cuisine to Restaurant Ikarus.