The story
L’Olivo at Rixos The Palm Dubai is an Italian fine-dining destination that pulls off a spectacular trick: it feels like dining inside a living aquarium. With a 4.6-star rating and a setting that blends elegance with underwater wonder, this upscale restaurant on Palm Jumeirah has quickly become a must-visit for those seeking both romance and Instagram-worthy drama.
Creator Riccardo Dose was left speechless, calling it “an incredible fine-dining experience inside the Burj Al Arab, surrounded by a 360-degree aquarium.” He praised everything from the Tagliolini al Limone with Burrata to the Spigola in Bagnarola, noting that “every dish was amazing, the service was excellent.” His verdict: the location is “mind-blowing” and deserves a Michelin star.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 10 dish mentions say about the food
L'Olivo's most-praised dish, the Crostino di patagnò, is a rustic, deeply flavorful standout, with reviewers celebrating the restaurant's warm, convivial atmosphere that makes every meal feel like a shared feast.
“This is a welcome crostino with patagnò, tomato and a fake oxheart tomato. It's incredibly fresh, with different consistencies. The tomato freshness wraps around you, and you can taste the oregano — it reminds me a bit of pizza, but everything is super fresh, like eating fresh vegetables. The sauce is amazing.”
What creators say
1 creator has covered L'Olivo. Most active: Riccardo Dose
- Riccardo DoseLoved
PROVIAMO IL RISTORANTE PIÙ ASSURDO DEL MONDO COSTRUITO DENTRO UN ACQUARIO - ODDIO SIAMO SENZA PAROLE · @ 1:03
An incredible fine-dining experience inside the Burj Al Arab, surrounded by a 360-degree aquarium — every dish was amazing, the service was excellent, and the location is mind-blowing; it deserves a Michelin star.
Dishes mentioned
Crostino di Patagnò
This is a welcome crostino with patagnò, tomato and a fake oxheart tomato. It's incredibly fresh, with different consistencies. The tomato freshness wraps around you, and you can taste the oregano — it reminds me a bit of pizza, but everything is super fresh, like eating fresh vegetables. The sauce is amazing.
Tartar di Tonno Rosso con Crema di Avocado
This is a red tuna tartare with avocado cream, salmon roe, basil cream and mozzarella. It's devastating — one of the best dishes I've ever tasted. Every single ingredient comes through, and the crunchy element with the mozzarella is amazing. I'd give it a 9.5 or 10.
Capesante Marinata, Affumicata e Grigliata
These scallops are marinated, smoked and grilled, with topinambur, black garlic drops, basil oil and almonds. The texture is incredible — the almonds crunch and everything ties together perfectly. It's delicate and light, an amazing dish.
Tagliolini al Limone con Burrata, Foglie d'Ostrica, Salicornia e Gambero Rosso di Mazzara del Vallo
This is the most iconic dish of the chef — tagliolini with lemon, burrata, oyster leaves, samphire and red prawn from Mazara del Vallo. The pasta is creamy and Michelin-star level. I love the contrast between the hot pasta underneath and the cold raw prawn on top with the burrata. It's really creamy and delicious, but maybe not my favorite dish of the night — the tuna tartare was better.
Spigola in Bagnarola con Friarielli
This is sea bass cooked in a pan and then smoked with cherry wood, served with friarielli and a sauce of mussels and seaweed. The skin is incredible — crunchy. The double cooking makes it amazing. It's delicious but not my first place — I'd rank it third after the tuna and the spaghetti.
