The Atlantis hotel on the Palm opened last year, I think the whole world got to know about it with its extravagant opening bash. I planned for this year to visit its outlets and for today visited with S it’s Italian restaurant Ronda Locatelli.

We arrived well on time, greeted by the hostess and escorted to my requested table on the terrace. At 13:00 the restaurant was empty and within an hour the terrace filled up with guests. We choose the “Gnoggi” with beef ragout and Swordfish skewers as starters. Both tasted excellent and I was looking forward to my main dish, slow cooked veal with polenta and cabbage. S had the mussels and they where cooked in a rich broth.

The Entrance & huge wooden fired oven

Giorgio Locatelli, chef-patron of London’s Michelin-starred Locanda Locatelli, opened Ronda Locatelli  on 24 September in the Kerzner International-owned Atlantis The Palm Dubai hotel.

The 210-seat restaurant’s cuisine is based on the type of rustic pizza and pasta dishes that Locatelli used to serve when he was executive chef at London’s Spiga restaurant, while working for A-Z Restaurants in the early 2005.

Gnoggi with beef ragout

Locatelli’s role at the Dubai restaurant is on executive chef/restaurateur level. Day-to-day kitchen responsibilities is with head chef Alessandro Bottazzi, who has worked with him previously at Locanda Locatelli.

Swordfish skewers & mussels

For dessert I ordered the Vanilla Panna Cotta with coco Ice Cream, rather simple in its presentation but delicious and refreshing.

Slow cooked veal & Panna Cotta