Somni
Fine dining restaurant · Norma Triangle ·
Inventive Spanish-inflected tasting menu, theatrical presentation
Inventive Spanish-inflected tasting menu, theatrical presentation
"I still dream of my visit to Elkano in the coastal city of Getaria, where masters of the grill prepare whole Spanish turbot, basted slowly with a sauce of Txakoli, vinegar, and olive oil. I could see the reference point chef Aitor Zabala was going for with Somni, his seven-week-old tasting menu that’s been reborn in West Hollywood (it was previously inside the SLS Beverly Hills). Those coming to Southern California have a truly global culinary destination worth booking months out in Somni, a halo restaurant for the City of West Hollywood. The more than 25 items that arrive at the counter here will delight any food enthusiast for the meal’s nearly three-hour span. Zabala’s steamed Spanish turbot preparation carried an immensely luxurious texture, almost silken, in a way that grilling cannot achieve. Though I did miss the Basque-style smoky flavor, the rich, tangy sauce underneath recalled the famous Elkano turbot, punctuated by a single crisp perilla leaf. Somni’s approach aims for the purest kind of simplicity and elegance, and this turbot illustrates those two aspects best. — Matthew Kang, correspondent, Eater" - Matthew Kang
"Holds a three-star designation that the Michelin Guide inadvertently revealed early in a YouTube video ahead of the 2025 ceremony." - Henna Bakshi
"A meal at Somni is as incredible as it is incredibly expensive. At this theatrical fine dining spot in West Hollywood, dinner costs $645 per person ($495 for the 20-course tasting menu, plus $150 minimum for the required beverage pairing), which officially makes it the priciest restaurant in LA. That said, it’s clear where your money is going. Chefs with Secret Service earpieces present each Spanish-leaning dish with effortless poise, every detail feels considered, and the three-hour event unfurls like a seamless stage play. Between the raft of caviar on a dashi-flavored puff, smoked teriyaki turbot fin, and the most ludicrous cheese course we've ever tasted, the deeply layered, seafood-heavy cooking will haunt our dreams—and our bank accounts—for the foreseeable future. Somni offers just 14 seats, with only one dinner seating per night at 7:30pm, Wednesdays to Sundays. So plan ahead: Reservations are released a month in advance on the first weekday of each month at 1pm." - team infatuation
"Walking into Somni (meaning ‘dream,’ in Catalan) feels like entering a piece of performance art—or something you might have dreamed up. Everything from the lighting to the table settings is designed to prepare you for something extraordinary. It's theater, but the kind where you're genuinely excited for the show to start. This is molecular gastronomy—chef Aitor Zabala hails from Barcelona and had a stint at El Bulli—with a sense of humor and genuine deliciousness. Expect techniques you've never seen, presentations that defy physics, and flavors that somehow make perfect sense despite seeming impossible. The wine pairings are essential because they're not just matching flavors but creating narrative arcs that complement each course. Trust the sommeliers; they're orchestrating the entire experience. You're coming for dinner as entertainment: A multi-sensory experience that you'll be talking about for months. It's expensive, but so is a show at Walt Disney Concert Hall." - Celeste Moure
"Eater LA broke the news that Somni had been awarded three stars, the highest designation, and the first time a restaurant in the city had received it. Reflecting on the moment, Aitor Zabala said: "It’s nice to be back after five years. It’s nice to see people that we know and see people get recognition in the industry. I know how privileged I am to be here, I know I’m an immigrant with privilege, and was able to come in a different way. I want to make a voice not only for me tonight but also for people that weren’t in my position. They have the same talent as me but they will never be here, so I want to make it for them, too. These people are also working hard, they have dreams, and they still keep the faith to move on. So I want to make it for that." - Matthew Kang