The New Travel-Inspired Restaurant That Needs To Be On Your Radar
A rare blend of Mediterranean shades with Levantine influences, new fusion dining hotspot Samakjé, located at Dubai’s The Pointe, is a must-try for culinary wanderlusts
Writing a love letter through cuisine to his home country, Lebanon, Khaled Habib launched Samakjé in October 2020 at The Pointe, Dubai. The place offers a modern-day dining experience through its décor, amidst a market-style fish display which is easy on the eyes, and true to the tradition of a Samakjé (loosely translating to fish expert).
Incorporating a global essence, Nichola Fettis, the interior designer of Samakjé and wife of Khaled, has themed the place by noting inspiration from 21st century Arabesque design, with its mirror-work replicating traditional Lebanese-themed window designs filled with Mediterranean colours.
“Inspired by the fresh fish, sea views and a Mediterranean-Levantine concept, a fish mosaic seemed perfect, and that became the foundation that built the other aesthetic details,” shares Nichola.
The vibrant interiors feature low-hanging copper light bulbs, rustic silvers, mirrors, dark wood and retro mosaics reflecting an industrial-modern feel
The space floods in rich culture with its bright blues, teal greens and whites set against glass accents, which complement the Middle Eastern influence of retro mosaics and triple-arched mirrors.
Not only does the tempting appearance – with its modern features of dark timbre, copper pendant lights and rustic silvers – illuminate an industrial-modern feel, but also the wholesome food triggers a sense of nostalgia amongst the Levantine.
“Especially in a cosmopolitan city such as Dubai, in the Palm Jumeirah location, it was vital to incorporate a global essence of ebb and flow in the interiors that appeals to everyone,” explains Nichola.
Group executive chef and ‘samakjé’ Ahmad Alfakier brings the Levant heritage with international flair on the table, with his culinary expertise. The menu is a versatile amalgamation of traditional and modern flavours.
Tuna nayyeh, burrata beiruti, shanklish, which uses homemade blue cheese, kibbeh stuffed with fresh lobster, smoked salmon tartare on a bed of labneh and lemon curd labneh cheesecake, are just a few dishes served at the waterfront restaurant.
“I like to get involved in every aesthetic aspect, from the plates, glassware and cutlery to the seating, tables and colour scheme, because it adds to the overall guest experience,” shares Nichola.
“The colour scheme is a result of the waterfront location, a Levantine-Mediterranean concept and my travels. It is a combination of coastal colours with hues of blues and greens set against white walls similar to the cliff-restaurants in Santorini that stretch over the Aegean Sea. It is mosaics and mirror-work often seen in the Middle East. It is earthy browns from the bare tables topped with giant lemons from the Amalfi Coast for that feel of nature and freshness. Finally, completing the brand identity are the low-hanging copper light bulbs and rustic silvers that illuminate an industrial-modern feel.”
Samakjé renders an attractive dining experience, inviting people who are admirers of the food and culture to be part of an exhilarating experience. samakje.com
Photography By Aasiya Jagaadesh; Images Courtesy Of Samakjé
From the Spring 2021 issue of Harper’s Bazaar Interiors