In 2009, Gastronomica created the first true open kitchen concept centered on American Cuisine; providing theatrics and connecting the customer with his food.  Years later, yet another open kitchen concept is born. Revolving around the idea of the Robata: which is short for Robatayaki in Japanese, an open pit BBQ; the White Robata features a culmination of  years of research and travel of Basil Al Salem to Japan and how that influenced his trips to the US and Australia; countries  which have superb beef and a huge Asian influence.

Many of the items at the White Robata are either cooked in the Robata or finished there, from starters to desserts.