Culinary Journeys at Atlantis, The Palm

Atlantis, the Palm opened as the culinary destination in Dubai, offering a variety of dining experiences that are as varied, exciting and multi-faceted as the resort itself. From contemporary gastronomic cuisine by world-class Master Chef Nobu Matsuhisa to family-style authentic Italian in Ronda Locatelli by Michelin star Chef Giorgio Locatelli and French flavors by Parisian sensation and two star Michelin Chef Michel Rostang, the brigade of world-renowned chefs of Atlantis, the Palm come together to delight the most discerning palette.


The culinary journey at Atlantis extends itself to a sumptuous steakhouse, Seafire, and foods from around the world from traditional Arabic at Levantine to Asian-inspired dishes at Saffron, as guests can choose from 20 different restaurants, bars and lounges promising cuisines to suit every taste and personality. Each restaurant is designed with its own unique style and character and each celebrity restaurant is created by some of the world’s most talented designers including Jeffrey Beers, David Rockwell, Adam D. Tihany and Wilson and Associates.


Close Up On Ossiano


Off the Grand Lobby of the Royal Towers, the most elegant and romantic of all Atlantis restaurants, Ossiano offers contemporary cuisine inspired by the sea and infused with modern Mediterranean flavors in a stunning setting in the underwater world of Atlantis.


An elegant and mysterious space designed with a variety of silver and pearl, it is the perfect location for an intimate dining experience, with unmatched views into the marine habitat filled with live sharks and fish. Guests relish in decadence with items off the a la carte and set menus.


Lemon Pepper Shrimp Scampi Recipe


Indulge in the flavor of the Mediterranean with plump shrimp tossed with lemon and pepper, served with sautéed asparagus for fine garnishing.




• 1 cup uncooked orzo

• 2 tablespoons chopped fresh parsley

• 1/2 teaspoon salt, divided

• 7 teaspoons unsalted butter, divided

• 1 1/2 pounds peeled and deveined jumbo shrimp

• 2 teaspoons minced fresh garlic

• 2 tablespoons fresh lemon juice

• 1/4 teaspoon freshly ground black pepper




1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.