The evolution of the dining landscape in Dubai has been a warp-speed wild ride, and with an offering of more than 13,000 restaurants, the gastronomic space is growing each day. The scene has progressed from a Hobson’s choice between humble mom-and-pop eateries and fast food joints two decades ago, to the 2010s influx of celebrity chefs and big-name outposts, to today’s fully matured marketplace of high-end homegrown concepts that caters to a city of connoisseurs.
Now easily giving New York, London and Paris a run for their money, chefs in the Middle East are leading the world in fresh culinary experiences by merging heritage and skills honed in Michelin-starred establishments across the world with their pure love of hospitality. Enter: the supper club era. In a step toward more intimate, casual and home-coded cuisine, chefs are increasingly choosing to spotlight unique dining encounters as an alternative to overproduced dishes and Instagrammably-designer décor.
It was this ethos that inspired Haya Bishouty to leave her luxury PR job and indulge her passion for cooking, stirred by memories of her teta [grandmother] and inspired by her roots. She describes herself asPalestinian by blood and Jordanian by nationality, with a bit of Greek, Emirati and Egyptian by residency.
The culinary artist launched Palestinian supper club Haya’s Kitchen in 2020, with the simple concept of sharing a meal. It was originally hosted in her home before popping up in various locations in the UAE, including an independent record shop in Al Quoz that her husband owned, before finding a permanent address at KAVE in Alserkal Avenue. She refers to it as sufra, meaning the shared table, and believes that when people eat from the same tabletop, conversation changes and walls fall away.
“Sufra came from a feeling I missed, not a plan or a business strategy,” says Haya. “Growing up, most of my happy memories happened around the sufra at my teta’s houses with long meals, crowded tables and everyone talking together. You sat down and you stayed. No one ate alone and no one rushed you. Creating sufra is a tribute to those family gathering sand to the way food held us together. Haya’s Kitchen preserves these traditions — the recipes, the rituals and the way food is meant to be shared and to keep them alive through experience.
“The shared table, for me, is a representation of the generosity and belonging that is at the heart of Palestinian culture. Having food in the middle, plates passing and everyone helping themselves. It’s a way of saying you’re welcome and it’s an expression of love.”
She prides herself on preserving traditional recipes, often telling guests stories about their origin and relaying nostalgic memories. The food is the star of the show, she says, but the setting is just as important to set the tone for any hosts thinking of designing their own.
“I’ve never been to Palestine, but I grew up with it at the table. Food is how I know it — through family stories, inherited recipes and the way meals were cooked and shared at home. Cooking became my way of keeping my version of Palestine alive. Some of the dishes are inherited, others I discovered along the way, as I learned more about how different cities and landscapes across Palestine shaped the food.”
But it’s not just about what’s on the plate. It’s also the stories shared alongside it. I want people to feel like they’re being taken on a journey across Palestine through food, memory and conversation. The table setting, the family photos scattered along the table, and the overall sense of comfort are all part of that experience. Together, it creates a feeling of warmth and home that’s meant to be shared.”
So why are supper clubs gaining momentum alongside Dubai’s already hyper-diverse culinary scene? Haya says it’s less to do with variety, and more to do with tempo.
“People are tired of things feeling surface-level. We live in a very fast-paced city, and most of the time you don’t really get the chance to sit down and properly enjoy a meal with friends,” she shares. “Supper clubs offer something slower and more human. You’re not just coming to eat, you’re coming to sit, to talk, to feel something. And in no other context would you be sitting around a table with strangers, sharing a meal and getting to know new faces. Some people come for the comfort of familiar flavours, others come to discover something new about Palestinian food and culture — and the table holds space for both. I think people are really craving that kind of connection, especially away from screens and everyday routines.
At the heart of any supper club — whether it’s a professional concept or held by DIY hosts creating an intimate gathering of their own — the goal is engagement: keeping conversation flowing whether through a focal point on the table, artwork or themes.
“The food brings people in, but the conversation is what stays with them,” adds Haya. “Storytelling matters because it’s how memories are kept alive — we talk, we remember, we repeat things so they don’t get lost. As a host, I want the table to feel alive. My intention is always for people to leave the sufra feeling like they were part of something, not just served something.
She loves the concept and has attended other supper clubs as a guest, enjoying the intimacy of it all. “What stood out to me most was how personal the experience felt, being able to interact with the chef, hear the story behind each dish, and really connect with the food on a deeper level. I think supper clubs have become so popular because people are looking for something more meaningful than just dining out. It’s about community, storytelling and creating memories around a shared table.”
German-born chef Robin Höfer agrees. Originally drawn to the supper club concept after cooking in Michelin-starred kitchens across the world, including in Asia and Europe, his guests have been known to board a flight just to reserve a seat at his eight-table setting. Known as Robz’ Chef’s Table, no two sittings are alike, with menus offering rotating flavours. His carefully orchestrated evenings are not trend-based, but rather more instinctive.
“I approached it exactly as I would opening a restaurant: developing a menu, branding, website, booking system and drink pairings,” says Chef Robin. “Delivering a fine dining experience from our apartment was both challenging and deeply rewarding. It filled a gap for something more personal, more emotional, and less conventional in Dubai’s dining scene.”
Guests are taken on a global journey through childhood memories and lessons learned in kitchens around the world. “Interaction is the most important element,” he says. “If you don’t share the story behind the food, it remains just a dish. When guests understand the intention or emotion behind what they’re eating, it becomes an experience, something they remember, not just consume.”
But why just eight seats? “The scale allowed me to truly focus onstorytelling and connection. I can give every guest my full attention and make them feel less like customers and more like friends in my home. That intimacy creates a sense of warmth and trust that’s very difficult to achieve in a larger restaurant setting,” he says.
A 2025 Gault&Millau UAE nominee, Robin believes Dubai is primedfor the supper club movement. “People want to experience food, not justeat it. In a city where choice is endless, guests are drawn to moments that feel personal, authentic and different from the norm.”
When luxury is often defined by excess, Robin says less is more when it comes to his concept. “For me, luxury is the level of attention todetail and the genuine presence of the person hosting you. It’s about care, intention and time — combined, of course, with the highest quality of ingredients and the overall experience.”
And for people looking to host their own supper clubs for special occasions he has some sage advice: “It’s very important to carefully review the pricing of other supper clubs and calculate costs accurately to ensure that the concept remains profitable and avoids any financial loss. In addition, the menu should follow a clear and cohesive storyline. Guests attending an intimate supper club experience want more than just good food — they expect a well thought out narrative that guides them through the evening. In such a small and personal environment, the storytelling element becomes even more essential to create a memorable and immersive experience.”
Lebanese chef Kamil Sayah of Pizza Craft leans into this concept by hosting home supper clubs with a blend of family hospitality, woodfired pizzas and communal dining.
“The home-style setting removes the layers that often come with traditional dining,” he explains. “There’s no performance, no distance. What we love most is watching strangers arrive as guests and leave as friends. That same energy carries through everything we do — from private catering to workshops. Wherever the table is set, the intention remains the same: connection.”
While the experience appears effortless, Kamil emphasises that craftsmanship — from dough fermentation to final bake — is key. “Guests don’t just eat. They witness the process, exchange stories, ask questions. Food becomes a shared language, not just a finished dish.”
His Italian-inspired menu is blended seamlessly with Lebanese hospitality, a Mediterranean combination that works perfectly. “Italian food and Lebanese hospitality share a common language: generosity and togetherness. There’s always more food, more time, more stories.
In a city defined by polish and pace, Kamil believes supper clubs resonate in the region because they offer meaning. “People are craving experiences that feel real — unfiltered, human.” And luxury, he says, has evolved. “Today, luxury is emotional. It’s feeling welcomed, remembered, comfortable enough to stay a little longer. Time without pressure. Conversation without interruption. Moments that turn into memories.”
And when it comes to people wanting to set up their own supper club? He offers this advice: “Keep it simple and personal. Choose dishes you love to cook, create a relaxed atmosphere and invite people whose company you truly enjoy! A small, thoughtful menu and good conversation are what makes a supper club memorable.”
Featured image photographed by Federica Putelli for MOJEH 106
Originally published in the May 2026 issue of MOJEH Magazine. Subscribe here
