LOCATIONLocated within Atlantis the Palm hotel, on the strip of land between the Arabian Gulf and Dubai’s Royal Beach.
DETAILSDiners at Ossiano enter a magical underwater world, surrounded by some 65,000 sea creatures that inhabit the enormous aquarium-style wrapping itself around the dining room. The space is a real-life Neptune’s Palace, dominated by modernist sculptural ceilings, high polished concrete walls and accents of silver and pearl that combine to reflect the blue glow of the water wall as manta rays, sharks and schools of fish flutter by. The central bar, surrounded by Gaudi-like, seashell-shaped pillars, is a vivid central focal point, its counter embedded with bright fuschia crystals.
FOOD & BEVERAGEThe first ever Catalan chef to be awarded three Michelin stars, Santi Santamaria is known for his contemporary approach to the dishes of Catalonia in northeast Spain as well as his affinity for seasonal produce and seafood dishes. In his inaugural venture outside Europe, his focus remains on intense flavours that showcase the fruits of the sea with signature Spanish touches, such as king prawns “a la plancha” with baby leeks and romesco sauce, a traditional Spanish accompaniment of blended roasted capsicums and almonds. It’s not all about the seafood, though – desserts are equally enticing with the likes of pineapple ravioli with mascarpone and coconut sorbet, or coffee and
turron (Spanish nougat) mousse with crumble and vanilla ice cream.