SOBREMESA celebrates the Latin American tradition of lingering over good food and great company. Inspired by the warmth and vibrancy of Latin hospitality, we offer a refined yet relaxed dining experience where flavor, culture, and connection meet. Our inviting space blends rustic charm with modern elegance, creating the perfect setting to slow down, share stories, and savor the moment.
Hours
| Friday | 4–10 PM |
| Saturday | 4–10 PM |
| Sunday | 4–10 PM |
| Monday | 4–10 PM |
| Tuesday | 4–10 PM |
| Wednesday | 4–10 PM |
| Thursday | 4–10 PM |
Address and Contact Information
Address: 8622 Lake Murray Blvd, San Diego, CA 92119
Phone: (619) 439-6879
Website: https://www.sobremesasd.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Related Web Results
SOBREMESA | Elevate Your Dining Experience
SOBREMESA celebrates the Latin tradition of lingering after a great meal, sharing stories, connecting, and … San Diego, CA 92119. CONTACT. (619) 439-6879.
(@sobremesasandiego) • Instagram photos and videos
5.7K+ followers · 819 following · 82 posts · @sobremesasandiego: “Latin American Cuisine San Diego, CA • Now Open Reserve your spot/Book your event ”
SobreMesa Restaurant – San Diego, CA – OpenTable
Sobremesa, Carbonaro’s latest concept in the former Pioneer BBQ space, opens December 5 in San Carlos with Oscar Torres on-site to launch a seafood- and Mexican …
Reviews
Michael Sandler
Love this new Latin fusion spot. Came for brunch and everything was so tasty. Our service was amazing and the vibe and decor of the whole place was spot on. They had some great bites and dishes and all the drinks were so delicious. Definitely will be coming back!
… moreDamian Jackowski
Great start with excellent service! The food was delicious overall, though there were some variations in seasoning. Most dishes needed more salt (unfortunately, the salt grains were too large for the shaker). The creative drinks were tasty but felt too pricey for what you get.
The Pollo Asado had good portions and is a solid choice relative to the a la carte tacos, though it did lack some seasoning. Mole was amazing. I absolutely loved the Gringa and Carnitas, and the churros were delicious. Will definitely be back for happy hour, but plan to give it a couple of months for things to settle before returning for a full meal.
It’s okay to use your outside voice for your table and server to hear you.
… moreThe Pollo Asado had good portions and is a solid choice relative to the a la carte tacos, though it did lack some seasoning. Mole was amazing. I absolutely loved the Gringa and Carnitas, and the churros were delicious. Will definitely be back for happy hour, but plan to give it a couple of months for things to settle before returning for a full meal.
It’s okay to use your outside voice for your table and server to hear you.
Odette Jefferson
Sobremesa has just opened its doors, and it is already a must-try! Despite being new, our experience was fantastic, and we can’t wait to come back.
The cuisine here is fresh, creative, and packed with flavor. The vegetarian ceviche was truly original and very tasty—totally surprised us and we welcomed the departure from the norm. The queso fundido was different in a great way; it was super cheesy, flavorful, and I especially loved the crunch that the corn added for texture.
The tuna dish was a definite highlight—amazingly fresh and presented beautifully. The fish taco was good, though I felt it could have used a little more flavor in the batter to take it to the next level.
The Café Con Rumba cocktail was excellent. It reminded me of a sweeter version of a carajillo, and the presentation in the jarrito was absolutely adorable.
The live entertainment was literally ! My only minor suggestion for the management would be to turn the music down a notch so guests don’t have to yell across the table to converse.
While we’ll give them grace on food prep time since the restaurant just opened, the service was outstanding. The servers and other staff were very attentive throughout the meal. The hostesses were beautiful and very kind, and our servers—Sara, Fabrizio, and Robert—were all professional, attentive, and full of smiles.
Sobremesa is a gem, and we will be back soon!
… moreThe cuisine here is fresh, creative, and packed with flavor. The vegetarian ceviche was truly original and very tasty—totally surprised us and we welcomed the departure from the norm. The queso fundido was different in a great way; it was super cheesy, flavorful, and I especially loved the crunch that the corn added for texture.
The tuna dish was a definite highlight—amazingly fresh and presented beautifully. The fish taco was good, though I felt it could have used a little more flavor in the batter to take it to the next level.
The Café Con Rumba cocktail was excellent. It reminded me of a sweeter version of a carajillo, and the presentation in the jarrito was absolutely adorable.
The live entertainment was literally ! My only minor suggestion for the management would be to turn the music down a notch so guests don’t have to yell across the table to converse.
While we’ll give them grace on food prep time since the restaurant just opened, the service was outstanding. The servers and other staff were very attentive throughout the meal. The hostesses were beautiful and very kind, and our servers—Sara, Fabrizio, and Robert—were all professional, attentive, and full of smiles.
Sobremesa is a gem, and we will be back soon!
Delfina Retuerto
It was an incredible experience from the moment we arrived until we left. We were treated with such warmth, and the food was absolutely delicious. Each dish has a very distinct and unique flavor. I highly recommend it ✨
… moreMorgan Lyew
So excited to have this new restaurant in our area. We shared several plates, family style. The service was great. Our server was knowledgeable and attentive. The other staff members were quick to clear empty plates without making us feel rushed, and our water glasses were constantly refilled. The pescado a la talla was a highlight for me. My husband loved the taco gringa. The leche de tigre was so good, that we mixed our rice in it after we finished the trucha. We will definitely be back.
… moreLauren Brown
Loving this new spot to La mesa! Has a really great atmosphere and super good food. Started with the ostiones asado then tacos gringa and finished it off with Pastel De elote Asado. Everything was so flavorful and fresh, will be returning!!
… moreVictor Hoff
It pains me to write this, given how mouth-wateringly good the food is, but the service on the night my friend and I came was nothing short of dreadful. What should have been a ninety minute slice of heaven turned into an almost three-hour slog. (Truth be told, this was my second time, but I was almost the only one at the bar that time, so it was hard to ignore me.)
But why focus on the negative, when we can focus on the positive. Michelin-star chef, Oscar Torres, designed the menu for Restauranteur and Owner Andrea Carbonaro, whose secret sauce is opening comfy, reasonably-priced Italian fare in local neighborhoods. In other words, he doesn’t ask you to come to him, he comes to you. Bel Tocco!
This venture, however, has a Latin American pop that soars. I’ve tried the Tostada Vietnamita (Hamachi / Guac-Chile / Vietnamese Slaw / Toasted Peanuts / Chile Serrano) – get Hamachi when you can. It’s this silky whitefish that, not unlike Tofu, picks up the flavors around it. Here, you find yourself dead in Hanoi heaven, never feeling the need to eat again; the Taco Gringa (Pork al Pastor / Caramelized Cheese / Grilled Pineapple / Pickled Red Onion) – was drenched in dedication and who says you can’t have your pineapple and eat it, too. Pork. Pineapple. Pickled. Pee on me.
The night we went, it was Restaurant Week. It’s a chance to present your restaurant to first-timers in effort to earn their business. The menu is pared down and fixed by three courses. There being two of us, we got to try our fair share of items. We had the Brussel sprouts with Epazote and Smoke Paprika (instant erection); the Aquachile Tatamado, jumbo shrimp in their shell, beans, rice, and tortillas; a Black Cod and Cabbage Taco that should be required eating in grades three through eight.
For dessert, we “shared” the Avocado Sorbet and the Pastel de Elote Asado, a sort of cornbread with a Charred Corn Creme Anglaise. The sorbet had a few too many ice chips in it for me, but the pastel? Ay, Caramba! When I finished that, I realized eating would never be necessary again.
Now, you sort of can’t get around this concept of “Sobremesa,” which loosely translates from the Spanish to ‘what happens around/it’s about the table. Take you time. Spend time with your loved ones, your friends. Laugh. Cry. Leave the theater feeling good about Life all over again. But hang out and enjoy! Godere!
Except when the reason your hanging out is because you haven’t seen your server because now the FBI is looking for her and the staff’s grasp of English is as strong as piece of rope holding up a bullet train, you tend to get delays, miscommunication, and new faces showing up with such irregularity, you don’t if you should be grateful you got something to eat, or made it out of there in under 48 Hours without being thrown in an anonymous van with a bumper sticker that says: El Salvador bound. I’m not saying that it took a long time, but I literally saw my osteoporosis take root in my legs and my neck was sagging by the time we left. I hope I’m pardoned with this gullet.
Now, granted, I was in a bitchy mood from a right leg injury and left my Ibuprofen at home – not thinking I would need it – so we left because I willed it to happen. But, it’s not going to stop me from coming back because the food is some of the best-tasting Mexican food I’ve had in a very long time. Just, please, a few basic phrases in English. I WANT you to succeed.
… moreBut why focus on the negative, when we can focus on the positive. Michelin-star chef, Oscar Torres, designed the menu for Restauranteur and Owner Andrea Carbonaro, whose secret sauce is opening comfy, reasonably-priced Italian fare in local neighborhoods. In other words, he doesn’t ask you to come to him, he comes to you. Bel Tocco!
This venture, however, has a Latin American pop that soars. I’ve tried the Tostada Vietnamita (Hamachi / Guac-Chile / Vietnamese Slaw / Toasted Peanuts / Chile Serrano) – get Hamachi when you can. It’s this silky whitefish that, not unlike Tofu, picks up the flavors around it. Here, you find yourself dead in Hanoi heaven, never feeling the need to eat again; the Taco Gringa (Pork al Pastor / Caramelized Cheese / Grilled Pineapple / Pickled Red Onion) – was drenched in dedication and who says you can’t have your pineapple and eat it, too. Pork. Pineapple. Pickled. Pee on me.
The night we went, it was Restaurant Week. It’s a chance to present your restaurant to first-timers in effort to earn their business. The menu is pared down and fixed by three courses. There being two of us, we got to try our fair share of items. We had the Brussel sprouts with Epazote and Smoke Paprika (instant erection); the Aquachile Tatamado, jumbo shrimp in their shell, beans, rice, and tortillas; a Black Cod and Cabbage Taco that should be required eating in grades three through eight.
For dessert, we “shared” the Avocado Sorbet and the Pastel de Elote Asado, a sort of cornbread with a Charred Corn Creme Anglaise. The sorbet had a few too many ice chips in it for me, but the pastel? Ay, Caramba! When I finished that, I realized eating would never be necessary again.
Now, you sort of can’t get around this concept of “Sobremesa,” which loosely translates from the Spanish to ‘what happens around/it’s about the table. Take you time. Spend time with your loved ones, your friends. Laugh. Cry. Leave the theater feeling good about Life all over again. But hang out and enjoy! Godere!
Except when the reason your hanging out is because you haven’t seen your server because now the FBI is looking for her and the staff’s grasp of English is as strong as piece of rope holding up a bullet train, you tend to get delays, miscommunication, and new faces showing up with such irregularity, you don’t if you should be grateful you got something to eat, or made it out of there in under 48 Hours without being thrown in an anonymous van with a bumper sticker that says: El Salvador bound. I’m not saying that it took a long time, but I literally saw my osteoporosis take root in my legs and my neck was sagging by the time we left. I hope I’m pardoned with this gullet.
Now, granted, I was in a bitchy mood from a right leg injury and left my Ibuprofen at home – not thinking I would need it – so we left because I willed it to happen. But, it’s not going to stop me from coming back because the food is some of the best-tasting Mexican food I’ve had in a very long time. Just, please, a few basic phrases in English. I WANT you to succeed.
Catalina Villalobos
Excellent Latin American food with beautiful presentation and bold flavors. The tacos were amazing, the atmosphere was warm and cozy, and the staff was outstanding — friendly, attentive, and welcoming. Highly recommend!
… moreGates Access Solutions
Okey this place just blow my mind, whose chef is this? Probably from another planet… wow everything was delicious, from filete de pescado, Brussels sprouts (favorite), tostada de atún, burrito de pulpo all of them incredible, I have never try anything like this will come back for more soon! Thank you very much sobremesa, we have had an amazing time, the music, the decorations, fire live performances, and the ratio food/price is exceptionally great. Highly recommend this new restaurant, great for big groups or just that special date with your Bo
… moreOscar Samarron
San Carlos has needed a place like this. I grew up here and this area has never had anything this nice. They have renovated the place inside and out and it is stunning. The food and cocktails were all flavorful and it was exactly what we were looking for. The brussel sprouts are a must! I love raw seafood and the Tostada Vietamita was by far my favorite. The hamachi and citiris flavors were a chefs kiss! The tostado de Atun was also very good. I have kids and I wasn’t sure if I should bring them or not, but I noticed there were families there with high chairs. It good to know for parents out there who want to have a nice meal with the family.
… more