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Salzburg Culinary

Guest Chef July 2022: Grégoire Berger

The young man and the sea

Sought-after travel destination and home to more than two hundred nationalities, Dubai has produced a world-class dining scene. Amidst the global gastronomy hub, the extraordinary resort Atlantis, The Palm on The Palm island has become a landmark in its own right. It boasts one of the city’s most immersive gourmet experiences: the underwater restaurant Ossiano.

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.

Menu of Grégoire Berger


Taco – hamachi – pepper sorbet – red onion
Gunkan eel – sushi rice – nori

Rye fish bones – char caviar – sour cream
Gillardeau oyster – sea fennel – lemon gel


Smoked salmon – cauliflower texture – Oscietra caviar
Burned leek – cockle & razor shell – yuzu – brioche
Langoustine – potato – sea lettuce pesto – clay
Duck liver – corn bouillon – cotton candy
Scallop – Jerusalem artichoke – chanterelles – pecorino
Black hake – sesame – kombu – garlic
Truffle – truffle – truffle
Basil sorbet – matcha – saffron

€ 225,00

Menu in six courses EUR 185
(without Gillardeau oyster, leek and truffle)

* Wine Pairings  EUR 195
Please be advised that the menu can only be ordered per table

Vegetarian Menu


Pizza – Stracciatella – Tomato – Olive Oil
Spicy Avocado Cone – Sesame Tuile – Chili Aioli
Mushroom Flan – Brioche – Duxelles – Black Truffle
“Summer Roll” – Glass Noodles – Pickled Kohlrabi – Hoisin Sauce


Elderflower – Whey – Fig
Spring vegetables
Sour Cream – Hazelnut – Black Truffle
Red Thai Curry
Broad Beans – Okra – Eggplant
Peas – Morels – Parmesan
BBQ leek
Umeboshi Plum – Smoked Cream – Marjoram
Mole Negro – Chanterelles – Onion Soubise – Salsa Matcha
Green asparagus
Oxalis – Fresh Goat Cheese – Granola
Manjari chocolate
Raspberry – Pine nuts

EUR 215,00

Menu shortende EUR 175
(without Spring Vegetables and Corn)

Please be advised that the menu can only be ordered per table.

ServusTV: Culinary Heights at Ikarus on

Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.

Sat 11.05.17:40Culinary Heights at Ikarus - with Wolfgang Puck

Ossiano Restaurant

Dubai, United Arab Emirates


Currently at Hangar-7

Currently at Hangar-7

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