A stalwart in Dubai’s fine-dining scene for the past decade, Ossiano has been crowned as the winner of the Art of Hospitality Award, as part of the Middle East & North Africa’s 50 Best Restaurants 2025. The restaurant’s chef and general manager discuss synergy, storytelling and the importance of getting personal
Set in Dubai’s famed Atlantis, The Palm, and long considered the jewel in its fine dining crown, Ossiano denotes a sense of occasion. Guests descend a curved staircase into a dimly lit dining room submerged 10 metres below one of the world’s largest aquariums. The atmosphere is calm, rather than austere, and the service, although undoubtedly precise, still finds a way of being intuitive and warm.
According to chef Grégoire Berger, this is something that can only be achieved with time: “Over the years, our front-of-house team has become the heart of our story, with some members having been with us since the very beginning.”
Origin story
Hailing from Brittany, France’s north-western-most region, Chef Berger grew up surrounded by the bounty of the Atlantic Ocean. At Ossiano, his meticulous attention to detail meets nostalgia, and, supported by restaurant manager Guillaume Barray, who leads the front-of-house team, he takes guests on a culinary journey back to his roots and beyond with a carefully conceived and intricately prepared 10-course tasting menu. 
A truly immersive dining experience, expect plenty of tableside interaction with the talented front-of-house team
Ossiano’s highly driven and talented team has achieved numerous culinary accolades, having ranked No.3 on the Middle East & Africa’s 50 Best Restaurants 2024 list, and having retained its Michelin star. However, according to the former S.Pellegrino Young Chef regional finalist-turned-judge, what guests encounter on their plates is only half the story. “This is a testament of the synergy between the front and back of the house, a seamless experience in between two worlds that merge into one experience,” Berger says.
Going above and beyond
With the intimate, romantic space seating 54 guests per evening, of course the expectations of high service standards, efficiency and operational focus are met and surpassed. But where Ossiano’s front-of-house team really excels lies far beyond standard operating procedures.
The dining room at Ossiano is a feast for all the senses
Restaurant manager Guillaume Barray adds: “Ossiano is a one-of-a-kind dining experience, blending storytelling and creativity to take guests on a journey through time and across the globe in a single evening. With our exceptional team of passionate individuals, we focus on warmth, personalisation and connection. It’s the extra effort we make to understand our guests, adopt the right tone and offer the right gestures at the right time.”
Connecting people
Inspired by the stories of those who once navigated the Atlantic Ocean, the menu is presented with a culinary compass inspired by a planisphere. Guests find themselves firmly at the centre of its offering, with carefully crafted and timed experiences devised to deprive and stimulate specific senses throughout the meal.
During the 10-course tasting menu, guests move between different rooms and spaces within the restaurant
Most dishes are prepared or finished tableside, giving diners the time to explore the origins of each dish and allowing for more opportunities where the team can interact and inform. An in-depth conversation with one of the team’s expert sommeliers sets the tone for the evening and is followed by the ‘first wave’ of the experience, where each table is whisked away to a darkened room lit by bioluminescent plankton.
A beautifully arranged display of premium ingredients from across the globe that guests will enjoy throughout the meal is presented at the table, and a few courses later, diners are taken to the bar area for a palate-cleansing shot. Diners are treated to more tableside theatre in a show of skill and creativity, where foie gras is sliced and served from a previously lit 'candle'.
Making it personal
But beyond the grand gestures, the experience at Ossiano is enriched by the individuals working at every level, who each have a hand in making it all happen. Frankline Nkwenti, a captain at Ossiano, who has been with the team for almost six years, says: “Our guests are our priority. I want to make each person’s experience memorable by going above and beyond to satisfy their needs and treating them with warmth and care.”
Guest experience is the top priority for the entire Ossiano team
For the team, being recognised for the care with which they treat not only their guests, but also their staff, has the most meaning. Reflecting on the significance of the award, Barray says: “This recognition not only acknowledges the team's hard work over the past year and beyond, but also boosts morale and reinforces our collective efforts toward achieving excellence. We are very grateful to the culinary community for bestowing us with this prestigious accolade.”
Berger adds: “For me, it’s a celebration of a decade of passion, dedication and relentless pursuit of excellence. The unwavering commitment of our team, genuine care and mastery of their craft have shaped unforgettable experiences for our guests. This honour belongs to each of them. It’s a testament to what can be done when service is driven by love, purpose and a shared vision of excellence.”
The full list of the Middle East & North Africa's 50 Best Restaurants 2025 will be revealed live from Abu Dhabi on Tuesday 28 January. Follow 50 Best on Facebook, Instagram and X to stay in the loop.
