FINE DINING WITH BREATHTAKING VIEWS OF THE CITY AND BEYOND

At 442 metres above the city, the height of fine dining meets relaxed social interaction on Level 122 with a trio of stylish locations, from the contemporary elegance of the restaurant and the exclusive appeal of the private dining room to the casual yet sophisticated lounge.
From the moment you step into the express elevator to being seated at a window table with awe-inspiring panoramas of Downtown Dubai and the Arabian Gulf, the scene is set for an unforgettable culinary experience; and with a reputation for consistently innovative menus using the finest internationally sourced ingredients, Executive Chef Jerome Lagarde’s 20 years’ experience in acclaimed Michelin-starred restaurants guarantees a meal every bit as memorable as the view.

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Review: Is the world’s highest restaurant all it’s cracked up to be?

There’s something special about dining in Atmosphere. Then again, it is the world’s highest restaurant.

Some of its visitors argue that ironically, it has “no atmosphere.” But we disagree. Does it even need an atmosphere? Its larger than life views, mouth-watering exotic food and romantic interiors are enough for a memorable experience.

Its service, which was quick and on point, makes it an even more enjoyable.

We started with the obsiblue tartare with sturia caviar – a must when you’re dining at the world’s most luxurious tower, the Burj Khalifa. The combination was striking; thanks to a discreet hint of bergamot that made for a distinct taste.

Obsiblue tartare with sturia caviar

It is worth noting that if you want to open your appetite, caviar is a good starter. Alongside it, we had what was our favourite dish of the night, recommended by Atmosphere’s staff: scallop. Though we are not fans of scallop (following several bad experiences of it being undercooked), we cherished the one served at this venue, enjoying every bite complimented by a side of cauliflower.

Next, we dove right into the main courses and opted for the dry aged beef tenderloin first. Cooked medium to well, it was rich in taste and mouth-watering indeed. A side of carrot puree, the most recent in food trends (inspired by the currently popular Peruvian cuisine), was a nice light touch as the steak was heavy itself.

Foie gras beetroot apple vanilla

Another favourite was a seafood dish: halibut fish with two of our not-so-favourite ingredients truffle and fois gras. So much can go wrong with the duo (fois gras not cooked right and too much truffle, for example).

But as expected of Atmosphere, both were impressive and thankfully, quite subtle in small portions. More delicious however, was the fish itself – just tender enough though much like the steak, so rich in taste.

For dessert, we had the irresistible chocolate moelleux – dark chocolate cake with light vanilla ice cream. You can’t go wrong in this case. We also tried the blackberry hibiscus cremeux with berry sorbet and hints of white chocolate.

Easier on the stomach than the chocolate cake, we liked it better. But our favourite was the signature and complimentary Atmosphere “surprise” dessert. Served in a wooden box, it opens to reveal cold smoke hiding chocolates with a sorbet interior. Heaven – to say the least.

Blackberry hibiscus cremeux financier

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By Lubna Hamdan  lubna.hamdan@itp.com

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