Ossiano, Dubai’s iconic underwater restaurant brings its delicious wave to Mumbai
Ossiano, a signature restaurant at the iconic Atlantis, the Palm Dubai is bringing their awe- inspiring menu to the shores of Mumbai. Inspired by the oceans and seas, Ossiano offers to take guests on a transformative journey of emotions, scents and tastes through their 11-wave tasting menu. Helmed by celebrated Chef Gregoire Berger, the menu is guided by his lifelong appreciation for seasonality, terroir and sea foraging, with all ingredients sustainably sourced from the oceans or within 50km of a coastline.
In a unique collaboration with the Four Seasons Hotel in Mumbai, Ossiano will present some of the best produce from around the world, offering an opportunity to taste these exceptional ingredients at its finest, in the heart of the city. The menu offers unique dishes like “Looking through the prism of the past” which includes Roscoff onion, Buckwheat koji and Apple Cider Marshmallow and “Life Starts at The End of Your Comfort Zone” which includes Sweet Shrimp / yuzu & Dry miso.
Taking place on Friday 17th and Saturday 18th March 2023, diners will be delighted by an utterly exclusive 11 course wave tasting menu highlighting Berger’s innovative oceanic- inspired cuisine.
Speaking about the exciting collaboration, Chef Berger comments, “We are delighted to bring the uniqueness of Ossiano to Mumbai, which also holds a special bond with the sea. It is an honor to be collaborating with the Four Seasons hotel to take guests on a culinary journey that they will cherish for a lifetime!”
Only in his thirties, Berger has made waves on the global culinary stage with his cutting-edge, unconventional dishes refined with traditional French technique that has become his signature. The youngest and only chef in the country to be featured in the top 100 in the Best Chef Awards for five consecutive years, Berger has set himself apart in the busy Dubai dining scene with his visionary approach to pairing ingredients and application of beauty and art to food.
Comments are closed.