Robz’ Chef’s Table 2.0 Returns to Dubai with a New Seven-Course German-Asian Menu
Dubai’s supper-club scene is getting a new chapter this September as Chef Robin Höfer returns with Robz’ Chef’s Table 2.0, an intimate dining experience built around the flavours, places and memories that have shaped his culinary career.
Launching on 11 September 2026, the revamped Chef’s Table replaces the previous 13-course format with a more relaxed seven-course menu, served around a communal table for just 14 guests.
The seven-course experience costs AED 495 per person, including a welcome drink and water. Non-alcoholic and wine pairings can be added separately.
Priced at AED 495 per person, including a welcome drink and water, the experience will take place two to three times each week at a secret Dubai location revealed only after booking is confirmed.
A More Relaxed Robz’ Chef’s Table
Following his recent role as Executive Chef at Kraken, Höfer – who was a finalist for Gault&Millau UAE’s Future Great of the Year 2025 – is returning to the supper-club format with a concept that places less emphasis on elaborate fine-dining presentation and more on flavour, memories and interaction.
The seven courses are described as “impressions”, with each representing a different chapter of Höfer’s life.
His German roots sit at the heart of the new menu, but years spent working in some of Europe’s MICHELIN-starred kitchens and his passion for Asian flavours introduce unexpected combinations throughout the experience.
The result is not intended to be traditional German food or conventional Asian fusion. Instead, familiar dishes and ingredients from Höfer’s childhood and career are reinterpreted through the techniques and flavours he has collected along the way.
Maultasche Gets a German-Asian Reinvention
One of the most personal dishes on the menu is Maultasche, a German staple connected to Höfer’s memories of visiting the market in his hometown every weekend for maultasche and sauerkraut.
At Chef’s Table 2.0, that memory is transformed into a contemporary dish served with oyster sauce-hollandaise, baby lettuce and a lemongrass jus made with beef bones.
It’s a good example of what diners can expect from the evening: recognisable German references that take a less predictable direction once they reach the table.
From Swabian Onion Tart to Kimchi Beef Tartare
Another dish takes Höfer back to his apprenticeship.
Onion Tart, traditionally enjoyed during the autumn season in Swabia, was something he baked every day while training as a chef. Fifteen years later, his own interpretation combines onion, beef bacon, leek and Bergkäse, a German Alpine cheese.
It’s paired with Sauser, a homemade fermented grape juice.
The menu moves further into German-Asian territory with Beef Tartare, marinated using ingredients including kimchi and yuzu kosho and accompanied by a hazelnut and horseradish vinaigrette.
Horseradish – sometimes described as the “German wasabi”- provides another bridge between the two culinary cultures.
Even the bread course has a personal twist. Guests will be served a home-baked pretzel with in-house fermented buckwheat miso butter, bringing another distinctly German staple together with an Asian fermentation technique.
Homemade Ferments Take Centre Stage
Fermentation appears throughout the Chef’s Table experience, beginning as soon as guests arrive with a homemade tepache welcome drink.
Diners can also add a non-alcoholic pairing featuring a rotating selection of house-fermented drinks and unexpected flavour combinations.
A separate wine pairing is available for guests who prefer a traditional alcoholic accompaniment to the seven courses. Both pairings are available at an additional cost.
For Höfer, the new menu represents a conscious return to the foundations of his cooking. While the previous Chef’s Table placed greater emphasis on fine-dining techniques and plating, version 2.0 looks towards the roots of German cuisine and flavours intended to spark curiosity.
Even the Cutlery Has a Story
Perhaps one of the most personal details of the entire evening isn’t edible.
Guests will dine using silver cutlery inherited from Höfer’s grandmother, Lore, which is polished daily before service.
It’s a small detail, but one that captures the idea behind the new Chef’s Table particularly well. Rather than separating the chef’s personal story from the dining experience, memories of family, childhood, apprenticeship and his international culinary career become part of what appears on – and around – the table.
How to Book Robz’ Chef’s Table 2.0
Robz’ Chef’s Table 2.0 launches on 11 September 2026, with upcoming dinners scheduled for 11, 12, 13, 17 and 19 September. Further dates will be announced as the supper club continues two to three times per week.
Each dinner accommodates 14 guests, while private bookings for groups of up to 14 can also be arranged on request.
The seven-course experience costs AED 495 per person, including a welcome drink and water. Non-alcoholic and wine pairings can be added separately.
Bookings and upcoming dates are announced through Robz’ Chef’s Table and Chef Robin Höfer’s Instagram stories. The exact Dubai location remains part of the experience and is shared with guests only once their reservation has been confirmed.
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