The word "sobremesa" refers to the time spent lingering at the table after a meal, when conversation continues and the moment stretches beyond dining itself. It is this idea of staying, rather than leaving, that sits at the heart of the space.
This is the exact atmosphere Daniel Chakmin, founder of Sobremesa, set out to create. A modern and cosy spot to meet with friends within the energy of Downtown, while feeling quietly tucked away from it. The perfect place to linger over great dishes.
Art in the Middle chats with Chakmin to find out more about the design, dining elements and the overall feeling of Sobremesa.
Sobremesa doesn’t try to stand out at first glance, instead settling comfortably into the edges of Souk Al Bahar and working with its surroundings rather than against them. There’s a sense of ease to the space, with no need to compete visually. Instead, the focus shifts inward to mood, warmth and the overall feeling of being there.
“We were inspired by the desert, both the Dubai desert and Mexican deserts. There’s something very similar in their mood and texture,” says Chakmin.
Much of Sobremesa is not designed to declare itself immediately, but to be absorbed over time. “When something is designed well enough, it blends into the space so naturally that people don’t immediately see it, it just feels right.”
“The goal was to make the wooden bar counter transition seamlessly into the metal bar station without any visible contrast.”
The effect is continuity rather than display, with complexity hidden within calm surfaces.
Balancing bold design with a sense of comfort came down to a close collaboration between Chakmin and the Da Bureau team. Together, they shaped a space that feels modern and expressive, yet still warm and inviting.
While exposed steel introduces a more industrial edge, it is softened by tactile wooden surfaces in natural oak, bringing a sense of warmth and ease. The layout also plays a key role in this balance.
A continuous bench runs through the restaurant and wraps around the kitchen, creating a more fluid and inclusive seating arrangement. At its centre sits a wood fired oven, acting as both a functional feature and a symbolic hearth, with the entire space gently oriented around it to create a shared, connected dining experience.
Here, design is not the origin point. It follows the menu. Chakmin met Chef Marco Antonio Ferreira in Moscow years earlier, where the culinary direction of the project was already taking shape long before the space existed. “I completely fell in love with his food. So, when the idea came up to open a place in Dubai, I didn’t think about creating something from scratch.”
Guests arrive expecting brevity and remain far longer than planned. “Most of the time, people don’t expect the space to feel this warm.”
Within industry observation, attention shifts to subtlety, softened corners, seamless transitions and an absence of sharp breaks. For Chakmin, these details are not meant to be noticed. The goal is not recognition but duration, a space that quietly alters how long people choose to stay. And return.
Visit: Sobremesa
Hayley is passionate about everything 90s, from art and fashion to music. Her love for glossy, artful coffee table books started early during her days in book publishing and has only grown since. She collects luxury magazines from around the world, enjoys exploring creative workshops around the city, and always chases dinners with a view, preferably by the beach.
