Renowned Chef Gregoire Berger Launches Solenn in Abu Dhabi, Shifting Focus to Relaxed Mediterranean Dining and Personal Happiness

For much of his career in the UAE, chef Gregoire Berger has been associated with Dubai's fine dining scene. The French chef is best known for his time at Michelin-starred Ossiano at Atlantis The Palm, where his intricate approach to cooking resulted in international recognition and accolades. After leaving Ossiano at the end of 2024, he opened Kraken Dubai, a refined seafood restaurant with a multi-course menu. His latest project takes him in a different direction – geographically and creatively.

Solenn, which opened at The Arcades at Al Khail Square in August and overlooks Abu Dhabi Equestrian Club, marks Berger's first restaurant in the capital. Conceived as a relaxed Mediterranean eatery, it is built around the idea of long lunches, quality produce, and a distinctly slower pace. For Berger, there is something about the emirate that feels familiar. “What I love about Abu Dhabi is it reminds me of Dubai 14 years ago,” he tells The National. “I will not say behind, because Abu Dhabi is not behind Dubai,” he is quick to add. “It has its own pace.”

Having watched Dubai's restaurant scene evolve through different eras, Berger believes Abu Dhabi is developing a dining identity on its own terms. That distinction appealed to Berger when he began developing Solenn with The Creative House, a UAE hospitality group led by Adnan Alzarooni. Following an earlier collaboration between the two, Solenn came together in about four months. Spending more time in Abu Dhabi has also given Berger a better sense of its diners, noting that while they stick with their culture, they also know food.

Solenn arrives at a transitional point in Berger's career, taking a more relaxed approach compared to lengthy, multi-course fine dining experiences. Instead, Berger imagines Solenn as a place for leisurely meals where diners are encouraged to linger over sharing-style dishes. Despite this simpler set-up, Berger's haute cuisine background still finds its way on to the plate, such as the Illusion of a Tomato dish, which features a delicate shell of white chocolate and cocoa butter filled with tomato salad and locally made burrata.

At 40, Berger sees himself more as an entrepreneur with a high creative input, keeping his options open for future projects like a restaurant in Turkey and a potential return to fine dining in Abu Dhabi when the time is right. Currently, his priority at Solenn is maintaining consistency and standards. Reflecting on his journey from an eager young chef arriving in the UAE in 2014 to a more confident and relaxed entrepreneur, Berger embraces a simpler philosophy summed up by a recent conversation with his business partner: “It's time to be happy.”