“Cultivated by my passion for the Italian Riviera, originating from Nice all the way to the coast of Genoa, coupled with the historic locale of Bar & Billiard Room, the backdrop for many stories of Raffles Singapore over the years, I present to you OSTERIA BBR. ”

Alain Ducasse

OSTERIA BBR By Alain Ducasse

For more than 25 years, Alain Ducasse has worked to express the myriad of flavours from Continental Europe, especially Italy by combining the regional traditions of this land with gastronomic expertise that convey a tangible sense of terroir while supporting indigenous artisans. The seasonal produce, climate and warmth of the Italian people embody the imaginative ‘art de vivre’ so dear to Alain Ducasse. Through exploring the lively markets and partaking in local conversations, Alain Ducasse has experienced the quintessence of aromas, tastes and the beauty of the Italian culture encompassed in his recipes and his ways of doing things.

Opening Hours

Open Thursday to Monday


12:00pm to 2:30pm

6:00pm to 9:45pm

Sunday Brunch
12:00pm to 2:45pm

12:00pm to 9:45pm

Happy Hour
3:00pm to 8:00pm

Closed on Tuesday & Wednesday

1 Beach Road
Singapore 189673

Through OSTERIA BBR by Alain Ducasse, this sense of quintessential Italy is presented in an ambience that is fun and relaxed, using an authentic culinary approach, prepared with locally and regionally sourced produce and heightened with unsurpassed native ingredients of Italy.



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Meet Our Chef Consultant

Alain Ducasse, who has 32 restaurants in 9 countries, is one of the most renowned and influential chefs of his generation. With an incredible 20 Michelin stars to his name, he has influenced the food service and hospitality industry wherever in the world he has chosen to establish operations. As a chef, Ducasse is known for his commitment to innovation, attention to detail, and dedication to quality and technique. He is also meticulous in recruiting and training his teams to offer the same level of excellence, quality and service across all his establishments. His culinary philosophy highlights the authentic taste of excellent, natural and sustainable produce, while paying tribute to its local origins.



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