Head Chef Heine

Sapna means ‘dream’. For me, the dream is to move people through flavour. Ever since I was a child, I knew I wanted to work in a kitchen. The aroma of dishes, the heat of the hob, the finest ingredients and the quest for the perfect flavour have always fascinated me. That curiosity remains the driving force behind my cooking to this day.

At Sapna, I take you on a culinary journey in which spices form the central theme. I delve into their origins, discover their character and explore how they can enhance flavours and elevate dishes to a higher level. From baharat, panch phoron and saffron to Indian pepper, Timut from Nepal and unique spices from our own region. I combine my love of fire, smoke and powerful flavours with refinement, whilst foraging, fermentation, seasonal produce and classic techniques give me the freedom to seek out the perfect balance time and time again.

My cuisine is personal. I want to do more than just serve up something delicious. I want to evoke a feeling, spark curiosity and surprise you with flavours that linger in your memory. Together with my team, I work towards that dream every day, with respect for the ingredients, an eye for detail and the freedom to keep discovering.