Two visions, two schools of thought, two cocktail bars speaking from opposite ends of the world. Yet in Dubai, under the monumental arches of Atlantis The Palm, they converge like twin sides of the same moon — both meticulously curated by Martin Siska, Beverage Director at Atlantis Dubai.
Nobu Lounge and Studio Frantzén – Social Dining & Bar break free from the typical hotel bar blueprint, emerging instead as flavour ateliers where cultures blend, design sparks imagination, and mixology becomes an extension of the culinary narrative.
Nobu Lounge at Atlantis The Palm
On the 22nd floor, in the space once home to the Royal Bridge Suite, Nobu has found its perch, offering an unmatched view over the Palm and the waters of the Gulf. The bar stands as a refined prelude to the dining experience, yet also lives proudly on its own — its soul swaying between the gleam of sake and the urban undercurrents of Manhattan. Its drink program, crafted to celebrate thirty years of Nobu, invites guests on a liquid voyage between Tokyo and New York, each cocktail unfolding like a frame from an auteur film.
Take the Shinjuku Gibson, a tribute to the famed Tokyo district, where vodka and Mancino Bianco are layered with the savoury notes of soy and toasted sesame, lifted by a crisp finish of watermelon. Meanwhile, Mandarin Batanga channels the rhythm of Manhattan through agave’s earthy brightness, mandarin’s citrus pop, and cola’s subtle salinity — for a highball that begs to be sipped at sunset.
Studio Frantzén: Nordic flavours and Contemporary Cocktails
Just a few floors down, near the dramatic aquarium windows of Atlantis The Palm, Studio Frantzén offers a philosophy both contrasting and complementary. Here, the bar is fully woven into the dining experience, yet radiates a distinct personality — Scandinavian in detail, European in nuance, and unmistakably contemporary in its approach. Its signature cocktail menu feels like a walk through a Nordic forest, with the occasional tropical detour.
Rhubarb is vegetal and delicate, carried by the balsamic touch of bay leaf and the softness of dessert wine. Kakao is layered and spiced, weaving bourbon, cognac, sherry and balsamic vinegar into a deeply warming embrace. Lingon 75, by contrast, flirts with red berries and bubbles, a Nordic riff on the classic champagne cocktail. Each sip carries a namesake ingredient and an unexpected texture, evoking the culinary ethos of Björn Frantzén.
Where contrasts create harmony
If Nobu Lounge is auteur cinema in technicolor, Studio Frantzén is contemporary art on raw canvas. They share the same relentless pursuit of excellence, but reimagined in opposite keys — letting flavour lead the way.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
Images courtesy Atlantis the Palm
