Dubai

Grégoire Berger

Grégoire Berger is the acclaimed chef at Ossiano, Dubai's leading Michelin-starred fine dining restaurant. Known for his innovative 11-wave tasting menu, Escale, Berger draws inspiration from the ocean and coastal lands, using sustainably sourced ingredients. In his thirties, he has already made a global mark with his unconventional dishes refined by traditional French techniques. Berger is the youngest and only chef in Dubai featured in the top 100 of the Best Chef Awards for five consecutive years. His visionary approach and commitment to storytelling through food have earned Ossiano numerous accolades, including a spot in The World's 50 Best Restaurants and maintaining a Michelin star in Dubai's 2023 Michelin guide. Raised in Brittany, France, and trained under culinary legends, Berger's cuisine is a sensorial and emotional experience, deeply respecting seasonality and the oceans.

Guide restaurants with Grégoire Berger participation

Ossiano

Fine dining

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What is GreatList

GreatList is an independent restaurant guide created by Alexander Sysoev. Establishments can have different formats and different audiences, but as long as the quality of their food and service is impeccable, and the atmosphere and values are outstanding — they can be added to GreatList.
Today, the guide is available in Russia and United Arab Emirates, and is available in Russian, English, and Chinese.

How the guide is assembled

The guide only lists the establishments that were selected by its team. Collaborative approach to the selection is the guide’s fundamental stance, so all the establishments have been collectively approved by the majority.
The establishments selected for the guide are allocated to one of the categories — fine dining, smart casual, city café, and bar.
The guide offers a selection of useful search filters and the encyclopedia of restaurateurs and chefs to learn the names of the heroes behind the best restaurants.

Why people trust our choice

The guide’s team consists of almost a hundred independent experts who visit the establishments anonymously and always pay for themselves. None of them are part of the restaurant industry, but they have a deep connection to it as a frequent guest. All of them are successful people who travel a lot and visit the most interesting projects around the world. This makes them extra savvy and knowlegable about gastronomic trends and classics.