Dubai, UAE – 7 September 2026– After his most recent stint as Executive Chef at Kraken, Chef Robin Höfer, a finalist for Gault&Millau UAE’s Future Great of the Year 2025, returns to the supper club scene with a brand new menu: shorter, friendlier pricing, and more fun.
What’s new? The menu is now seven courses (down from 13), served at a bigger table that seats 14 guests, with distinctive German-Asian creations. Robz’ Chef’s Table is more than a supper club; it is a personal narrative of Höfer’s life, reflecting his career through some of Europe’s top MICHELIN-Starred kitchens and his passion for Asian flavours.
Starting from 11th September and taking place every two to three times per week, this intimate culinary affair is priced at AED 495 per person, including a welcome drink and water. A non-alcoholic pairing and a wine pairing are available at an additional cost. The venue of the supperclub will only be revealed once the booking is confirmed.
The evening begins with a homemade tepache as a welcome drink, followed by seven ‘impressions’ that unfold different chapters of Höfer’s life. For example, the Maultasche, a German staple inspired by the market in his hometown that Höfer used to visit every weekend for maultasche and sauerkraut, is reimagined with an oyster sauce-hollandaise served with baby lettuce, deepened with a lemongrass jus made with beef bones. The Onion Tart, a traditional Swabian dish enjoyed in the autumn season, is paired with a Sauser, a homemade fermented grape juice. Höfer baked this dish during his apprenticeship every day, and 15 years later, his own version is in an onion tart with beef bacon, leek, and Bergkäse (German alpine cheese). The Beef Tartare, marinated with Asian ingredients, including kimchi and yuzu kosho, is served with a hazelnut horseradish vinaigrette. Horseradish, often called the ‘German wasabi,’ is a common ingredient in German cuisine. Guests will enjoy the home-baked Pretzel, a German classic that comes with an in-house fermented buckwheat miso butter spread.
Designed to be fun and imaginative, the non-alcoholic pairing comes with homemade fermented drinks with rotating, unexpected flavour combinations.
“Robz’ Chef’s Table 2.0 is about going back to basics,” says Höfer. “Unlike the previous menu, which highlighted fine dining technique and plating, the new menu leans into the roots of German cooking and flavours that evoke curiosity.“
As a sentimental touch, guests will dine using silver cutlery passed down from Höfer’s grandmother, Lore, polished daily to maintain its timeless elegance.
Private booking for up to 14 guests is available upon request.
How to book: Robz’ Chef’s Table takes place two to three times a week, and is announced exclusively on @robz.chefstable and @chefrobinhoefer‘s Instagram stories.
Upcoming dates for the supperclub: 11, 12, 13, 17 & 19 September, 2026.
For inquiries and reservations, please send a direct message.
