Somni

After waiting patiently for almost 7 years, we were finally able to relive one of our favorite dining experiences ever. I managed to snag reservations for the Thursday before Valentine's Day and this was one of the best ways to celebrate. Due to the heavy rain, we had the whole experience indoors, but I saw some videos of people enjoying the first course in the patio area. The meal was exquisite and we're already dreaming of our next visit. The meal was $495 for approximately 25 courses/bites. We each got the wine pairing as well. The experience lasted 3 hours and we were enjoying every moment of it, from the service, to the interaction with both chefs, wait staff and front of house, it was such a fun evening. To the food, I really can't fathom some of the combinations that Chef Zabala has been able to come up with and even the presentation of each dish was so unique. And even though some of the dishes looked so conceptual, the flavors were also familiar. There was a story or theme with each course and we loved hearing each one. I also appreciated how they made it so comfortable to provide feedback on the spot. This is really something for everyone to experience at least once. I honestly can't wait until our next visit, will 1000000% be back again!

Everything was simply divine. Every dish surprised and delighted me. The non-alcoholic pairing was very creative, well-thought out, and delicious. Service was warm, friendly, impeccable. I loved the little tidbits of information about the food (ingredients, preparation) that the staff offered throughout the night. Ambiance (both outdoors and indoors) was beautiful, cozy, intimate. The whole evening was such a magical, wonderful experience - I never wanted it to end, all thanks to every single one of the staff. My love for fine dining started a little over a decade ago in college, when my well-travelled friend introduced me to the world of Michelin-starred restaurants. That same friend has been my culinary companion to others since then, including two 3*, one 2* in SF. Last December when I initially planned to come down to LA for a weekend trip revolving around food, he suggested his favorite LA restaurant, Somni, which had recently re-opened. A month later, I was feverishly refreshing OpenTable and happily succeeded in reserving 2 of the 14 seats. After the amazing evening we had last night, my friend concluded that Somni still easily reigns as his favorite in LA. In my opinion, Somni definitely deserves 3 Michelin stars - I think it's only a matter of time! I was told Chef Aitor plans to overhaul the menu 3-4 times per year, so I would love to fly back soon to experience his & his staff's culinary expertise again.It's difficult to say which dishes were my favorite, since all of them were excellent, but I very much enjoyed the Sangre de Tomate non-alcoholic drink, monstera deliciosa, coco crab, and piña colada!

Being a fan of Aitor, I enjoyed my visits to somni 1.0 and e by Jose andres. Now that somni has returned to the LA food scene, we can once again have a fun and entertaining place for basque molecular gastronomy.Just like the above experiences, very playful and beautiful dishes. Many elements of the prior somni/e experiences were present with few appearances of old dishes. However additions of the egg yolk pasta and muscles were fantastic. The chawanushi, rice amebi dish was good but a bit of a stretch working together. The desserts were all phenomenal. As usual, service was wonderful and friendly. If you miss the prior somni, it's worth another visit down memory lane. If you haven't been before, here is your chance.

The best meal of my life. I was fortunate to eat at the first rendition of Somni twice before their finale in 2020, and have eagerly awaited their reopening over the past 4 years. In 2025, Somni 2.0 is back and better than ever, with genius chef Aitor Zabala at the helm. The tasting menu is $495/person, around 25 courses, and the food is as delicious as it is beautiful. We were stunned by the new custom built restaurant, which features a garden where you will have your first bites, and a 14 seat chefs counter where you will enjoy the remainder of the meal. You must do a wine pairing. Their beverage director Caroline is brilliant; one of the highlights of the meal was listening to her talk about wine. Somni offers two pairings: one for $225, which focuses on Spanish and Californian wines, and another for $415, which has a more global reach.Dishes that stand out in my memory are the Japanese Sardine Tart, Arroz Caldoso with ama ebi, a savory dashi flavored meringue covered in caviar, the egg yolk "ravioli" filled with huitlacoche, and the most creative cheese course on the planet. This is Spanish molecular gastronomy at its finest. It was wonderful to see many of the staff we remembered from the original Somni back at work in the new space. Service was excellent, as usual; quite literally not a single error. The attention to detail here is nothing short of incredible. We can't wait to come back.

Although COVID claimed a number of eateries across the globe few in America were so acclaimed as Somni, and although the re-opening has been protracted fans of Chef Aitor Zabala will be happy to know his new iteration in West Hollywood picks up where the former left off with both Food and staff already executing at a level rarely seen stateside.Now a standalone space with six added seats, the PDR up front designed moreso for oenophiles, guests again begin with bites outside the main space and instead of a hotel lobby this occurs on a tiled patio with "fried" Almonds, a Citrus sipper and Cheese quite literally as light as a "feather."As much theater as a meal, Chef Zabala's experience at El Bulli, Arzak and Akelarre gifting he and his kitchen staff with a good sense of how to use modified textures without compromising ingredients, act two takes place at a curved counter with full view of most plates' preparation.Unveiled across three-hours and twenty-five items, much of the staff familiar from five years ago and all of them at least sous Chefs, a description of each plate undermines Zabala's sense of flow and skills akin to a conductor as simple names such as "Beets & Roses" or "Sardine Tart" do little to explain the complexity of either.Assuredly pricey, a 1:1 chef to diner ratio and WeHo real estate merely part of an equation that will set couples back $1250 without alcohol, Ingredients take the spotlight in cases like a Fish-shaped puff loaded with Caviar and throwback Shiso tartare tempura.A slow build across the evening, Amaebi atop faultless Rice with Truffles following an Egg Yolk "Ravioli" filled with Huitlacoche, "Entrees" consist of an Oxtail Bun with aromatic Curry followed by aged Spanish Beef and concentrated Red Peppers.Bringing back "Cow and her milk" from the SLS, still one of America's best composed Cheese courses, Dessert sends guests off with a breath of Pina Colada and Mignardises ranging from Fruit Leather to a liquid-center Donut.

The food at Somni is special. Not only is it aesthetically immaculate, but it fully delivers on flavor. Like the restaurant itself, every dish is crisp and clean. Nothing is out of place. Nothing is out of balance. Everything is just where it needs to be.The food is both whimsical and satisfying, including many surprises and a wide variety of textures. The nonalcoholic pairing is 100% worth it, with well textured and tasty drinks that go way beyond simple juice. The sheer variety of techniques used in both the food and drinks is remarkable.Aitor Zabala and his team are all gracious hosts. Everyone knows the menu backwards and forwards and is eager to answer any questions. They all move gracefully but still maintain a natural friendliness that really sets a pleasant and gentle mood.With exceptional food, otherworldly ambiance, and warm hospitality, Somni is the most delightful of dreams.

The rebuilt Somni is a triumphant rebirth of the original Somni. Chef Zabala and his team continue to provide a spectacular and impeccable dinner experience with a unique menu and style uncommon to fine dining anywhere in the world. Around 25 bites and plates include new dishes and old favorites, full of flavor and textures, along with some unusual ingredients and ways of using them. The new location is beautiful inside and outside.Service is friendly and conversational.