The German native dishes on honouring beginnings, both his own and of this land
Conceived as an ocean-inspired dining experience rooted entirely in this land, the brand new Kraken is a celebration of a time-honoured profession that seeded the beginnings of the UAE.
We sat down with Chef Robin Höfer (@chefrobinhoefer), captain of the kitchen at this new venture, to talk about all things new beginnings and exactly what it is that makes Kraken stand out in the sea of Dubai’s dining scene.
Tell us a little bit about Kraken – what kind of dining experience is the team trying to create?
Kraken is truly one of a kind. From the moment you step inside, you immediately feel that it’s more than just a restaurant. Inspired by the ocean, the entire building is designed to resemble a massive rock formation. From the dining room, guests can watch the chefs in action through our completely open kitchen, which even features an open-fire barbecue. Our aim is to offer a relaxed, casual atmosphere paired with refined cuisine — all centered around locally-sourced ingredients.
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You have already worked with Chef Grégoire Berger during your Ossiano days – how did the collaboration for Kraken come to be?
I was about to open my own restaurant when, just before making the final decision, Chef Grégoire invited me on a fishing trip aboard Kraken’s boat. During that trip, he offered me the position — along with the opportunity to lead another project that will be revealed soon. Knowing that we share the same philosophy and approach to our craft, it didn’t take me long to decide to join Kraken as Executive Chef.
The UAE's rich fishing history
The UAE's rich fishing history
The region of Dubai and the Emirates has a long-standing relationship with the sea, one that has given and nurtured for generations. The origins of the city are tied to its humble beginnings as a pearl diving and fishing village, where the indigenous population tapped into the riches of the Arabian Gulf for survival and trade.
What are some of the ingredients, techniques and approaches on the Kraken menu that will make it stand apart?
First of all, what makes Kraken truly special is that we work with almost everything the local market has to offer when it comes to seafood. For each product, we conducted dozens of trials to find the best possible way to handle and prepare it before even starting to develop our flavor combinations.
We also have our own fishing boat, where we’ve learned to catch and prepare fish using the traditional ikejime method — a precise Japanese technique that ensures exceptional freshness and texture. Now, we’re taking it a step further by training local fishermen to handle their catch in a completely new way, helping them achieve a level of quality that was previously unheard of in the region.
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The philosophy of Kraken is inspired by the longstanding local history of fishing – how is the team tying in that aspect of heritage and storytelling?
The fact that so many restaurants in the ‘new Dubai’ rely on fish flown in from France or Japan highlights how little recognition local fishermen often receive — and that’s something we want to change. There are incredible products right here in our waters, many of which are still waiting to be truly discovered and appreciated. At Kraken, our goal is to honour and support local traditions by showcasing the richness and potential of what’s already around us.
What are you hoping to personally bring to the table at Kraken?
I draw inspiration from the different places I’ve worked in and from my personal experiences. My girlfriend and I often visit seafood restaurants together, and many of those moments have influenced my ideas for Kraken. Here, we focus on cooking dishes that are simple but bold – where every ingredient truly speaks for itself.
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Deeply passionate about food, culture and community, Manaal loves telling extraordinary stories of ordinary people. Besides sniffing out a tale to tell, her favourite things to do include binging true crime documentaries, chasing cats on the streets and curating a good outfit.
