Seven personal dishes turn German comfort food into an intimate Dubai dining story.
- Robz returns with seven courses inspired by Chef Robin Höfer’s life.
- A 14-seat table makes the evening intimate, social and personal.
- German classics meet Asian ingredients, fermentation and playful techniques.
- Grandmother Lore’s silver cutlery adds a deeply personal finishing touch.
A good supper club can make dinner feel less like a reservation and more like being let into someone’s world. That feeling suits Dubai particularly well, where intimate dining concepts and chef-led experiences continue to give food lovers reasons to seek out something beyond a conventional restaurant table. Chef’s Table Dubai gets a new chapter with Robz’ return on 11 September.
14-seat table changes the mood immediately. Instead of disappearing into separate corners, guests share the evening around one larger table while Chef Robin Höfer moves through seven dishes inspired by his own story. His new format is shorter than the previous 13-course version and priced at AED 495, including a welcome drink and water. Less ceremony, more personality.
A homemade tepache starts the evening with a bright fermented note before the first impression arrives. Maultasche, a German staple connected to Höfer’s childhood market visits, is reworked with oyster sauce hollandaise, baby lettuce and a lemongrass jus made with beef bones. It’s familiar food with an unexpected accent.
Autumn has its own flavour in Höfer’s memories. His Onion Tart draws on a traditional Swabian dish he baked during his apprenticeship, now layered with beef bacon, leek and Bergkäse, alongside homemade Sauser, a fermented grape juice. Fifteen years later, that recipe has become part of a Dubai supper club. Food can carry memories remarkably well.
A table shared with friends often becomes louder as the courses arrive, and Robz leans into that social energy with dishes made for curiosity. Beef Tartare brings kimchi and yuzu kosho into the mix, while hazelnut horseradish vinaigrette nods to horseradish as Germany’s familiar answer to wasabi. Then comes a home-baked pretzel with fermented buckwheat miso butter.
Fermentation continues through the non-alcoholic pairing, where homemade drinks take on rotating flavour combinations rather than following a predictable sequence. Guests can also add a wine pairing, while the supper club keeps its location private until bookings are confirmed. There’s a little mystery here.
Perhaps the most intimate detail sits beneath every plate. Höfer’s grandmother Lore passed down the silver cutlery used for the dinner, polished daily before guests arrive. For a chef whose new menu is described as a return to the basics of German cooking, that detail says more than another polished presentation ever could.
Robz’ Chef’s Table takes place two to three times a week, with upcoming dates on 11, 12, 13, 17 and 19 September. Private bookings for up to 14 guests are also available, making it an intriguing option for a close group of food-loving friends. Watch the Instagram stories, book your place and let the address remain part of the surprise!
Instagram: @robz.chefstable | @chefrobinhoefer
