If you're looking for amazing, fine dining experience in LA--a place to toast a or celebrate the purchase of a minor-league sports team--end your search now. It's Somni. When the original iteration of this extravagant tasting menu restaurant debuted in 2018 in the back of the SLS Hotel, it was a stunner from day one. Now, a pandemic intermission and a relocation to West Hollywood later, Somni 2.0 operates on an even higher level. Somni is not only the most expensive restaurant in Los Angeles, it's also one of the most expensive in the country. The tasting menu starts at $745 actually, you're dealing with a meal that can cost as much as a family trip to legoland. Somni makes it clear from the first of 20-plus courses where your money is going. As you're led into a tree-draped courtyard outside the converted bungalow where the restaurant is housed (it used to be a Donna Karan store), the night begins with a champagne flute of frothed-up mandarin juice and a spread of carnival-coded snacks: popcorn-flavored leaves, a feather made of parmesan, and a big trompe l'oeil almond shell that cracks under your teeth like candy. Somni's chef cooked under José Andres and came up in the tongue-in-cheek school of fine dining made famous by Spain's El Bulli--so whimsy-heavy dishes like a cartoonish mushroom sandwich boosted with truffle, or a sashimi-like sardine tart on an oversized goldfish cracker are par for the course. But Somni's Spanish-leaning creations never sacrifice deliciousness for cleverness. An obscenely generous mound of caviar over a dissolving puff of dashi-flavored meringue is so delicious that all you can do is sigh. Beef tartare is delicately stuffed inside a tempura shiso leaf that's fried so it inflates like a crab shell, all but defying physics. A fair number of dishes use foams and flowers at Somni, but there's nothing dainty about the flavors here. The food is only half of what you'll remember, though. The dining room's 14 seats gently curve around a long kitchen counter like front-row seats to a play. The servers are cooks and vice versa. Many of them wear Secret Service earpieces. There's a natural choreography to how they breeze around the room, but no moment in the three-hour production comes across rehearsed for someone that's paralyzed. That's great news A beverage pairing is required Even if you choose the most inexpensive option-- over 100 Still, if you're willing to make the investment, Somni does not disappoint. A meal at this theatrical tasting menu spot is nothing short of incredible--just know it's incredibly expensive, too. read more

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Service: A+ Food: A+ Decor and ambiance: A+ An unforgettable culinary experience. I want to recognize all the hard work, passion, and dedication Chef Zabala and his team brought to this extraordinary meal. My wife and I arrived early. I strongly recommend arriving early, since all guests are seated at the same time. All guests are served at the same time - by a highly synchronized team effort. Dress code exists. My wife wore a stunning dress. Me - in a long sleeve, khakis, and dress shoes. I recommend, for male guests, to dress better than I did. Definitely a jacket. The experience starts with warm, friendly smiles as you enter through the door. From there, you will be taken to the outdoor patio area, where tables, seats, hanging decor, and IG picturesque trees await. It's a start to what will be a wonderful experience. Then you will be taken indoors. Inside there is seating for 14. Seating is styled like a curved line. Two sides. You will face the Chef and his team. Plating will take place in front of you, and then taken to each person with synchronized style and grace. I felt like I was watching a conductor conduct a culinary symphony with his orchestra. Food? Unbelievable. Beautiful, creative, and complex. Look at the photos. The dedication it takes to dream of a deconstructed pizza and rebuilt by gastronomy, then executed with precision. And devoured by a few quick mouthfuls, yet fully savored. Service is rhythmic, synchronized, and attentive. Rhythmic because there is a pace, a rhythm set by the courses. Synchronized because the staff work in unison. Attentive because they feel and respond to the pulse of each guest. The wine pairing? Spot on. Team member Caroline did an excellent job here. Even when stuffed to the brim, I would not let a single drop of wine go to waste. No way, down the hatch it goes. On that note, get a rideshare or taxi. Last, Chef Zabala. His passion and dedication are noteworthy. To invent his dishes, to make them, to perfect them, and then to serve them. I can only imagine how much behind-the-scenes work it takes. An artist, a culinary magician, and a dedicated master to his craft. Thank you! read more

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Do you dream of snagging a seat at Somni? Are you willing to skip a few mortgage payments to dine here? Do you want to satisfy your culinary lust? Are you just curious or just like the feel of your cash draining through the hole in your pocket? Somni might be the restaurant equivalent of summiting Everest although it might be easier to tackle the Hilary Step than finish all 27 courses of this monster meal. Everything you can think of to provide you with a perfect evening has been thought of. Enter through the gnarled tree bent into an arch like the feet of a Shanxi Princess. At 7:30 sharp the Kitchen Warriors line up to greet all 12 patrons being led to tables on the patio. Settle in and ooh and ahh at the Chicken Wire sculpture Giraffe and Clouds hung overhead. BTW the way a Giraffe has 4 stomachs and you will everyone of them to polish off what is being prepared for you. The courses will keep coming long after you've tapped out. One of black uniformed Servers will bring you a Tokyo Fizz in a little flutelet. A Sparkling Yuzu Spritzer and a Fist Bump of Caviar on the back of a wooden hand (where the Coke goes before your nose). Fortunately, a hand won out over other possible appendages with which to showcase a quenelle of Caviar. The Decor is up to the kitchen's magic. Somni was once an old House repurposed into a dinner machine. It's as comfortable as an old friend's Living Room and as lean as a Battleship ready for action. The Staff: 18 top professionals man the Quarter Deck and happily serve under Captain Aitor Zabela. The mission is to crank out 27 perfect courses in 4 hours which also includes some surprises and kitchen whims. Each team member knows the menu, and the ingredients along with why every bite made the cut. The Staff works together like Close Order Drill team. They line to prep a dish and then spread out so that everyone is served at the same time. Pretty slick. The Kitchen itself is a mechanical wonder of high end equipment all of which is as functional and high performance as a Ferrari SF90 Stradale. Somni is not just dinner. It is a dance. It is a cross between The Moiseyev Ballet and Pilobolus. Poke your nose into the heart of the beast and you will see Chef Aitor executing a Pas de Deux followed by all the line cooks stretching to present Variations. The Food: There is no way to describe what awaits you. Try explaining seeing Eagles at The Sphere. You might as well just describe having a bowl of Peyote for lunch, washing it down with 2 hits of Clear Light Acid and then listening to 3 hours of terrific music while surrounded by ultra graphics filling the entire building. It's as close as you'll get to sharing what you just experienced. Dining at Somni is the culinary equivalent. The menu leans Spanish which is predictable as Chef Airtor made little edible fantasies for El Bulli. Here the, Kitchen expands the concept of taste, texture and technique to the rough edges of the imagination. The simple way, at this point, is to share with you what was created for me along with some photos which might help you get the idea. At Somni it is not less is more. It is more is better. 1. Truffle Bump was Caviar Service. 2. One edible "Almond" among a basket of real inedible Almonds. 3. Tarragon Tart 4. Sardine 5. Trufflini 6. Tigre 7. Parmesan Cheese Feather 8. Pizza Margherita 9. Gaspacho Blanco 10. Coco Crab 11. Shiso Puff Tartare 12. Tuna & Spruce Tip 13. Croissant (A Potato rolled out into a paper thin wedge 2 feet long. Then rerolled tightly splashed with Clarified Butter, baked and turned into a tiny little Croissant. This was brilliant and my favorite). 14. Mellones (Mussels). 15. Spanish Turbot 16. Engawa (The base of a Flounder's Fin). 17. Ensaimada (A Spiral Sweet Pastry from Majorca). 18. Iberico Pork (This a rectangle of Roasted Tenderloin. Sadly this resisted being chewed easily, although it was tasty. The Artichoke supported a razor thin slice of Prosciutto. The tip of the Artichoke was stringy and defiant. The Heart at the base was more forgiving. 19. "Cow and her Milk" had to be seen to be appreciated. Basically, it was a cheese cracker. 20. Something that resembled a Pangolin and was also a kind of delicate Cheese Cracker. 21. to 27. Were a series of Sweet Little Things. I added a Hybrid pairing of alcoholic and non-alcoholic beverages. Left descending arterial ventricular hypertrophy was an add-on and was on the house. Somni goes in the column of things that you should definitely try once. read more

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I could make my review really long as their were quite a few course amd the service was impeccable, but I'll spare you the reading. If you are into multi course fine dining experiences that doesn't feel stuff, is creative and dishes are prepared with precision, definitely give them a try. It's a bit on the pricier side, but you are paying for the complete experience. read more

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Finally got the chance to dine at Somni, and it was an unforgettable experience. When my friends and I arrived, we were first seated outside in the patio area where we ate some appetizers and had some drinks. It was a bit chilly that day, but thankfully I had a jacket. After a little while, we were brought inside to the main dining area. The setup is unlike other Michelin-star restaurants I've been to. Instead of individual tables, there are two long communal tables facing a stage-like prep area. It's very cool to watch the team prepare components of the dishes right in front of you -- it adds a fun, immersive touch to the whole meal. They also announce and describe the dish before it is brought over to you. The food was delicious, creative, and full of playful surprises. I loved hearing the stories and inspirations behind some of the dishes. The wine pairing was also excellent; I enjoyed both the white and red selections. There was one wine with an aftertaste that oddly reminded me of Lay's sour cream & onion chips -- I wish I remembered which one it was! The staff was friendly, knowledgeable, and incredibly attentive. They welcomed questions and clearly knew the menu and its components. Just be prepared to spend several hours eating and drinking your way through a very extensive menu. I would give this place a 4.5 if I could. I think the dessert and coffee portion of the meal was a bit of a let down compared to everything else. Dessert was a bit too sweet and the latte wasn't really anything special. The latte tasted like something I could make at home. I probably should have gone with a tea. I posted photos if you want some visuals. I would absolutely come back, though fair warning: this is not a cheap meal -- expect to spend A LOT (seriously!!!). Go with people you genuinely enjoy so the experience feels as special as the price tag deserves. I will definitely not forget this meal. As for dress code, I think it's supposed to be business casual, but I definitely saw people in jeans and plain t-shirts. I guess don't stress too much about dressing up. Just don't come in your pajamas! read more

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I went here for my birthday and what an experience it was! They are the definition of FINE dining. Exceptional service, luxurious everything, and most importantly the food and drinks paired well with each bite. Every dish was like a dream with a story and the best part was eating it all up! We had like 10 waiters tending to us and I'm telling you, they did not even allow a cookie crumb to stay on the table cloth for more than a few seconds! Every two sips I took, there was someone refilling it from over my shoulders. It was insane. I have had a lot of fine dining in my life but this one beats them all. Plus it's a 3 Michelin star restaurant so that's probably why. I would highly recommend this experience to anyone looking to be spoiled like I was for my special day. read more

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KenScale: 8.75/10 Visit: December 2025 The crown jewel of my restaurant wish list for our year-end trip in Los Angeles last month was Somni, a fine-dining restaurant from chef Aitor Zabala featuring dishes merging the chef's heritage in Catalonia, Spain and California sensibilities. After opening in Beverly Hills in 2018, the restaurant shut down during the pandemic and re-emerged in West Hollywood and gained three Michelin stars right off the bat. The restaurant was by no means cheap (in fact, it was one of the most expensive dinners I had paid for), but Jun and I found a lot to like about Somni's exquisite tasting menu. We were first led to the garden outside the restaurant when we arrived. Along with a glass of champagne (more on the wine list later), we were treated with a number of different small bites starting with the playful "truffle" bump on top of a prosthetic hand. Among these small bites, some of my favorite included sardine cracker, trufflecini and mussels "tigre." Afterwards, we were led to a long counter table facing the kitchen and the main tasting menu commenced. The opening dish made a deep impression, an ingenious re-interpretation of "pizza margherita" with tomato meringue, ricotta and black truffle that just melted in my mouth with awesome umami flavor. The next dish was one of Jun's favorites, as she was very complimentary of the fresh tomato with frozen almond milk in the gazpacho "blanco." When it comes to plating, I don't think many restaurants in America would match the technical prowess of Somni. The shiso puff tartare course, with tenderloin tartare on a fried shiso leaf tempura, was one fine piece of art that I was too pretty to eat at first. The next course with tuna tartare with roasted bone marrow and caviar was another standout dish of the night with stunning visuals. The kitchen showed some whimsical side, too, with dishes like potato croissant with a side of egg yolk and truffle cream to showcase what a typical breakfast would transform into at Somni. Mejillones, consisting with mussels, yuzu gelatin and mussel dashi, was another stellar highlight from our meal; the texture of the mussels along with the flavor combination with the rest of ingredients was nothing short of astounding. And how about that Spanish turbot? Grilled to perfection and working beautifully with peas, squid ink caviar and white truffle. The savory section of the course ended with Iberico pork with caramelized onion puree and morel mushrooms. Compared to the other dishes that came before, this was surprisingly a little bit pedestrian, especially the pork's texture which was a surprise given how much we enjoy Iberico pork. The dessert courses kicked off with another fun and playful dish of "cow and her milk" with cow cracker, cheese and apple to transition us nicely from the savory to the sweet. The main dessert called silenci d'hivern was a delightful combination of yuzu panna cotta and rice miso. We finished the meal with golden kiwi followed by a number of small snacks. The entire dinner took us over three and a half hours (starting at 7:30 p.m.) and by the time we departed for our hotel, it was close to 11:30 p.m. As one of the hottest tables in LA at the moment, and also with a single table each night (the restaurant is open from Wednesday through Sunday), getting a reservation at Somni requires some work. First of all, sign up for the mailing list from the restaurant to get advance alerts for when the next reservation will open up, and when it does, you have to log into OpenTable as soon as humanly possible (after a couple of minutes after I finalized my reservation, I saw that the entire December tables were gone!). As I mentioned, Somni is not a cheap place to eat. The restaurant offers beverage pairings (three different types of wine pairings, one non-alcoholic beverage pairing and one mixed beverage pairing) as a default option and takes a deposit of $600 per person in advance. Save a dinner at Somni for a special occasion like birthday or anniversary. We chose the "Calafia" wine pairing option featuring high-end wines from all over the world, such as Krug champagne, Chateau d'Yquem's still white wine, Jean Louis Chave's white Hermitage and a mature Napa Valley Cabernet Sauvignon. Each wine was delicious on its own, but at times I wasn't quite sure if the pairing with the food worked to perfection. The counter dining room was modern and sleek and the restaurant staffs were all very friendly and professional. At the end of our meal, Jun and I were able to chat with chef Aitor; he was easy to speak with and we were able to learn a bit more about his culinary perspectives that he shared with us with humility and appreciation. There is no question Somni is an excellent restaurant, with a focus on technical mastery, beautiful plating and high level of execution. I also wished I had encountered a few more dishes that really moved me in a way that I had not experienced elsewhere. read more

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The service and ambience is beyond Par. It is truly exceptional with excellent food courses and wine paring. The night started from the outdoor area where you get about 5 courses to start off with until they all move everyone inside for the show stopping dinner. It is truly a 3 Michelin stars restaurant. The experience is unforgettable. Chef Zabala is a Magician. The entire 25-30 staff that evening were amazing - all of them. It was around 18 course plus wine pairing. $150 for corkage. They are more a white wine forward restaurant. It's a Dress up place. Don't show up in PJ looking outfits. read more

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I didn't get a chance to go to Somni 1.0 and was lucky enough to get a late reservation to dine at Somni 2.0 last night. It was an incredibly long (3.5hrs) but enjoyable meal full of whimsical elements that I loved. Service was warm, refined, and very comfortable throughout the experience, which started in the patio garden with a Tokyo fizz and small bites before moving indoors to the chef's table. I probably got some ingredients wrong but hopefully not too many :') 1. garden bites--fried almond, tarragon raspberry meringue, sardine on sardine cracker, trufflecini with matsutake and truffle, mussels "tigre" in edible shell, parmesan feather--best bites were the mussel and the mushroom 2. pizza margherita--texturally a little bit brain breaking due to the light, crunchy foam crust made of tomato water, flavorwise perfectly pizza-like 3. gazpacho "blanco"--absolutely delicious and refreshing with strong tomato flavor paired with the bright aromatics and I think ice plant; the plate had the vines of the tomatoes that we were told to rub with our hands for the scent 4. coco crab--crab meat and a super flavorful crab foam, with kohlrabi, fennel, cilantro, and coconut cream, one of my favorite courses 5. shiso puff tartare--beef tenderloin tartare on a fried shiso leaf covered in starflowers, visually gorgeous, couldn't really taste the shiso but the tartare was very flavorful 6. mar y montaña (surf & turf)--golden kaluga caviar, tuna tartare with a chicken escabeche; the escabeche gave the dish an incredibly savory depth and very enjoyable, and there was a jelly at the bottom under everything but didn't catch what it was 7. croissant--potato croissant (slice of potato rolled and fried) with truffle and egg yolk cream, like breakfast for dinner and very reminiscent of dipping hash brown or toast in a runny egg 8. mejillones--amazing dish, the mussel meat was insanely tender and briny, covered in a saffron sauce and pastis, anise, dashi, and tarragon foam 9. spanish turbot--dry-aged filet of turbot from galicia, sugar snap peas and squid ink caviar, pea sprouts, pressed apple balls in a consommé made from fish head and bones, and a generous shaving of alba white truffle; the perfect fish dish and everything was surprisingly complementary, my favorite of the night by far 10. engawa--turbot "wing" in teriyaki sauce with shiso flower and leaf, very fatty, gelatinous, similar in flavor to unagi 11. ensaimada--a savory version of the pillowy, buttery pastry filled with onion sofrito, burrata, and truffle 12. iberico pork--sadly my least favorite course because everything was heavy and salty (naturally from the jamón), but the jamón stuffed morel was delicious and the jamón jelly bean was fun 13. "cow and her milk"--crispy cow cracker with fresh cheese from burgundy (didn't catch name), apples, and toasted hazelnuts; kind of a savory fruity cheese course rather than a dessert course 14. silenci d'hivern--I'm not actually sure what this was, sort of like a yuzu panna cotta with miso, kinako, and vanilla ice cream 15. sweet little things--starting with a golden kiwi bite, and an assortment of sweets: "donut" (chocolate shell filled with cream, maybe cookies and cream), arroz con leche mochi dumpling, passion fruit madeleine, berry gummies, and strawberries & cream Hajime may have ruined NA pairings for me because while Somni's was pretty good, it wasn't as interesting as I'd hoped. Each had the same sweet/tart profile with different but good flavors. They were, as described, more like mocktails than what Hajime did with their drinks. I particularly loved the sparkling pomegranate earl grey and the cacao nib pink peppercorn cola. I don't have extensive drink pairing experience though so this is all personal preference. Somni is without a doubt one of the best dining experiences, not just a meal, I've had. I thought it was very worth it for the price point given the overall experience and the amount of food (including Alba truffle and a lot of caviar) served. Chef Zabala was very approachable and friendly and even asked us for food recs around the city, whether seriously or not, I thought was very nice of him. Special shoutout to MJ for answering all my questions beforehand, Caroline the sommelier, as well as the entire Somni team for their hospitality. $600/pp deposit due at time of booking and goes towards final bill. A drink pairing is mandatory and included in the pp price. Complimentary valet at the front of the restaurant. Opens exactly at 7:30pm! p.s. anyone know where I can find the little crab spoon/chopstick holder? p.p.s. the entire kitchen team standing in the window slowly waving as you walk in is cute but also mildly terrifying lmao read more

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Definitely one of my top three dining experiences, right up there with Noma and Eleven Madison Park. Every dish was a masterpiece -- beautifully plated and bursting with layers of flavor. The staff r super friendly and attentive. I sneezed and next thing u know... a staff brought a box of tissue for me. A special shout-out to MJ... who took excellent care of every diner. And the restaurant itself is just stunning... from the entry, to the courtyard & to the chef table seating area. This is a dinner experience I'll never forget. read more

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When we arrived at 7:15pm, MJ the host came out to greet us and inform us that the doors open at 7:30pm. That was a nice heads up and we ended up chatting with the other diners. When we were allowed in, I relaxed immediately because their outdoor patio was decorated in a minimalist manner, designed to make the food stand out. It was such a pretty sight. The servers all moved purposefully and had these Secret Service-style earpieces. We deduced it was probably to communicate with each other without yelling. It helped keep the vibe classy and calm. They gave us these little bites to nibble on. I don't even know how to describe the food we ate. Everything was intricately made and just so yummy. We were led inside the dining area where we all sat in one line facing forward. They moved in sync with each other, almost like they practiced it. Nobody was out of step or rhythm. It was impressive. There were 27 courses and as we chose the non-alcoholic drink pairing, 6 drinks. Everything was imaginative and unusual. So much thought, care and foresight was put into planning and executing our meal. I mean, with our pork came a jelly bean that once bitten into delivered a mouthful of soup. And we had a meringue pizza with caviar on it that paired with a tomato drink - it was like an elevated version of grilled cheese and tomato soup. The desserts were so bomb. They came out at around 10:40pm. Mind you, we were given 27 courses. We were full but our eyes weren't. All our senses were tickled and delighted. We loved chatting with MJ, Chen and Claudia. Such down to earth people! And Chef Aitor is a genius - and a sweetheart! They all made us feel so special on our anniversary. We are totally coming back even if this is on the very pricey side. Trust me when I, a very frugal woman, say that it was worth every penny. read more

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I mean, WOW. This place is really one of, if not the best restaurant I've been to, ever, anywhere in the world. This place is spectacular! They are now officially a three Michelin star restaurant, which is an amazing accomplishment. I was recently able to procure a private dining experience within the wine cellar and the chef and the staff were perfect from start to finish. yes, its extremely expensive but so worth it if the occasion is right... t's really difficult to explain how good this place is as the dishes are all extremely unique, very well thought out and have an excellent wine pairing! Highly recommend, and I'll be back! read more

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A huge congratulations to Somni for their major achievement tonight as the first three-star Michelin in Los Angeles. This review is now overdue by three month old, but it doesn't take away from the absolute joy I experienced while eating at Somni. As I told multiple restaurants after the fact and indirectly referenced in my Yelp reviews for other restaurants since my experience at Somni, Chef Aitor captured the essence of fine dining by elevating the food experience to something zen-like, pure, and artistic. He manages to capture both the art of the food and the flavor, and his nonalcoholic drink pairing is the only one I've had at any restaurant that is truly designed around the flavors and pairs so well. The service at Somni was truly what set it apart as well, as I never got up to the restroom without someone noticing and opening the door or returned from the restroom without them doing the same. As someone who likes to drink, hot water, I was surprised that my cup of hot water was never cold during the whole experience, and by that I mean, that not only were they constantly refilling it and making sure it was never empty, despite me continually drinking it dry, but they also refilled my cup with hot water once it cooled down at one point in the meal when I didn't drink it fast enough. The only weakness of Somnia I would say is probably their dessert offerings, which while beautiful to look at and finely crafted, were in comparison to the rest of the meal the weakest part. That being said, their desserts were still on par with any one star. So excited to have been a part of Somni's journey before their three star success, and a huge thank you to Chef Aitor and his whole team of chefs and staff for a truly dreamy and exceptional meal. And again, a huge congratulations for earning a truly well-deserved first ever three-star Michelin in Los Angeles! We are so happy to have you in town. read more

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Truly an unforgettable experience. Somni was extraordinary and Chef Zabala is indeed a culinary artist. Service was exceptional, and the staff was amazing. We went for our anniversary and they made sure to make it special. There was a mandatory beverage pairing and we chose the mix of non alcoholic and alcoholic (wine). Honestly, wasn't a fan of non alcoholic pairing- the flavors never really sit well with my taste buds. I find it too tart or sour. The dishes were so creative and flavorful- it's truly an art form. I had my favorites, but also there were a few that I personally didn't love. Overall, I feel very fortunate to have dined here and would recommend it wholeheartedly. Price point was extremely high- probably the most I've spent on a meal. read more

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I turned 40 last month, and Matt B. and I celebrated with an incredible four-hour dinner at Somni. We made the reservation over a month in advance, and while we had to be on the ball, we were able to get a table on the night of my actual birthday. We arrived a few minutes early and ended up waiting on the sidewalk with everyone else, as the restaurant was closed until 7:30, when the night's only seating began. We were all led in at once, to a lovely patio, where we enjoyed our first few bites before moving to the dining room. This was a great space, clean and modern, designed, like a concert hall, for an immersive sensory experience. All the seats were arranged along a long counter with a view of the kitchen and a staging area that looked, in fact, like a culinary stage. We, the audience, were outnumbered by the Somni team, who prepared, served, and described each course with flair and precision. Service was impeccable throughout the night, and the chef himself came around at the end, taking time to converse with every diner. There was no menu, and no accommodation for dietary restrictions or even allergies. The only decision we had to make was on beverages, and we went with the middle tier of the three wine pairings. This was abundantly excellent, a series of fine, interesting wines that went very well with our food. There were mixed pairings and non-alcoholic pairings available, too, and some of those drinks looked fun, if not quite what we were there to do. Dinner was exquisite, every dish a work of art. We were welcomed to the patio with a bump of white truffle-infused caviar, served on a wooden mannequin hand, and a light cocktail made with sake, ginger beer, yuzu foam, apple, and carbonated grape. Then came a colorful spread of six delicate little bites, a marvelous statement of intent from chef Aitor Zabala, whose cooking is high-concept, playful, intriguing, and delicious. There was a tarragon meringue with dehydrated raspberry and tarragon butter; a "mussel shell" made of bread and squid ink, filled with lemon-yuzu mussel bechamel; a parmesan rice feather topped with coffee, lemon, and parmesan cream; an almond-shaped hard candy shell filled with lemon-beef purée, almond praline cream, and lemon confit; a morel porcini mille-feuille; and my favorite, a sardine flatbread, shaped like a small sardine and layered with tomato sofrito and cured iwashi. At this point, we moved indoors and had what looked like a slice of pizza: an airy meringue topped with tomato, burrata, basil, black truffle, and pancetta. Then came one of my favorites of the night, the gazpacho blanco, an intensely flavorful bowl of tomato, cucumber, nasturtium, and smoked dill cream finished with olive oil and a lemongrass, kaffir lime, and tomato water infusion. Sweet coco crab was served with kohlrabi cream, basil flower, finger lime, and a gingery crab head foam. Then, two tartares. Beef tenderloin tartare came on puffed shiso leaf tempura with a spray of bright blue flowers. The chutoro tartare was tucked under a blanket of roasted bone marrow and beluga hybrid caviar, the dish finished with a chicken escabeche flavored with garlic, cinnamon, and thyme. The next course brought a taste of savory breakfast, a croissant made of fried potato, served with a truffle, egg, dashi cream. Three more seafood dishes, each one a sensation. Mussels in a lush yellow sauce of saffron, tarragon, and mussel shell dashi. A perfect filet of dry-aged Galician turbot, served with a perfect medley of sugar snap peas, squid ink caviar, pressed apple, pea sprouts, chicken stock, and apple jelly. A highlight in a night of highlights. Then we had the collagen-rich turbot fin, glazed in teriyaki and finished with shiso flowers. Lest we go home hungry, we had a whole savory ensaimada, a buttery Spanish pastry with a porcini and truffle filling. Then, tender Iberico pork, with sides of jamón iberico jelly bean and jamón-stuffed morel. The cheese course brought "cow and her milk," a cow-shaped cracker over cheese, apple, and hazelnut. Then came a dessert called "winter silence," a wonderful composition of white chocolate, yuzu, flowers, and rice, with a spoonful of vanilla ice cream. Dinner wound down with juicy golden kiwi dressed with flowers and yuzu and ginger. Then an array of sweet bites: strawberries and cream, raspberry and blackberry gummies, passionfruit white chocolate madeleines, mochi dumplings with lemon zest, and caramel chocolate ganache "donuts" with rainbow sprinkles. A single candle arrived, too, in its own dish of sprinkles. This was, quite handily, the most expensive meal we've ever had, and I'm glad we were able to book it for a milestone birthday. Somni is definitely a special occasion restaurant, perhaps the most special occasion restaurant in all of Los Angeles. I don't know if I'll make it back, but I doubt I'll ever forget this dinner. read more

Fantastic time at Somni. Everything was lovely: the staff, the restaurant, the bathroom, the food, the drinks, the valet guy, traffic, and even some of the other patrons. Everyone was very friendly and the three hour dinner service went by so quickly. We started at 7:30 pm and ended a little before 10:30. It was very cool to see how well synchronized snd harmonious the staff was with each other and their surroundings when presenting the dishes and coordinating everything. Very well rehearsed and they made it look very seamless. They said it was supposed to be performative and it very was cool to watch front and center. There were so many dishes that were very fun and innovative. My top four favorites were the dehydrated egg white pizza, the tomato with tomato water dish, the fried walnut treat and the flower shaped pina colada dessert. My favorite mocktail pairing was the WeHo Manhattan, very unique that I've never had before and the flavors were so interesting, especially the hazelnut water. The textures were lovely and I really enjoyed how the staff explained how the dishes were created which made them all the more memorable and you appreciate the dish even more. Instead of just saying here's some fish, it was a whole walkthrough experience. I was very full after so don't wear anything tight fitting. I was really impressed that we got to see not only the servers, but the actual chef and his sous chef crew as well. It's so rare to meet the chef in person serving the food instead of on a magazine. Even though the food was amazing, the staff were so personable, authentic, and easy to talk to. They really made the experience at Somni very fun. I've been to a lot of restaurants where you sit, eat, and go. As much as I love my best friend, talking to other people you wouldn't have the chance to otherwise for 3 hours was the best part. My best friend and one staff member even shared finger horror stories which is such a small world. Love that attention to detail. Even though the price tag is one of the highest I've been at, it's definitely worth the experience and I would go again to try their new seasonal offerings. I was lucky with OpenTable reservations but just keep an eye out when they are released on the dot. read more

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I've dined all over the world throughout my life, and at many wonderful restaurants. For any food lovers out there and just to add context - Noma, Osteria Francescana, Den, Alinea, French Laundry, Geranium, Alchemist, just to name a few. I don't say this lightly that Somni is easily the best restaurant I have been to in all of California by miles. I need to revisit SF and NYC as it has been years - but I was so impressed with my meal here I would go out on a limb and say it's very likely the best restaurant in the entire US, and a contender for one of the top restaurants in the world. My entire experience here easily landed in the top 10 fine dining experiences I've ever had across the globe. Somni was a 2* restaurant that was located in a hotel before closing its doors for 4 years. This location is their recently re-opened experience, built from the ground up - Somni 2.0. Chef Aitor is spectacular and an alumni from El Bulli, so the caliber he's operating at is at the highest level. Alumni from El Bulli have sprung up the best restaurants in the world and the culinary impact of that restaurant still echos through to today. At the moment, Somni only has 1 service a day at 7:30, and the experience lasts around 3 hours. The only way to get an earlier seating at 5:30 is to book out the private room in the wine cellar, which is the experience I had. In speaking with staff it sounds like in the future they want the chef counter to have 2 services, a half experience at 5:30 and then a full experience at 7:30 for two seatings a night, so that's likely in the works. The meal entails around 30 dishes, and it has been so long that I've been to a restaurant where everything just kept getting better. Alot of times, even at other 2* or 3* restaurants, you'll start very strong with appetizers or always finish extremely strong with dessert, with the core meal being shades of okay to great. There was not a single dish I had at Somni that disappointed me, and I had so many memorable dishes that I still think about a week later. Everything is excellently plated, the food quality is top notch and meticulously designed, and there was no bad dish. Even looking across all my dishes if I had to nit pick I could say the Iberico pork was slightly over salted - but I would be grasping for straws for any complaints on the food. On top of this, we got the most expensive wine pairing and I tell you do not skip the most expensive wine pairing. The sommelier here, Caroline, is exceptional. She is going for her som's master, of which there are only 274 in the world, and she is one of the most experienced and knowledgeable som I've spoken to. My favorite wine pairing have been the elevated wine experience at Alchemist and Septime, and the experience here is comparable to those. The price on the bottles they serve are expensive too, you get what you pay for and then some. The only real downside is Somni is expensive. There's no way around it, before tax and tip it was around $1k per person. And you know what? It's expensive but for what you get its easily worth the price, honestly even a deal with the level of service and quality of food here. This is all a long winded way of saying 100% go to Somni. It's only recently opened and reservations at the moment aren't too hard to come by, but I'm telling you take advantage of this. Once it gets re-rated, it's easily getting 2* or 3* from the Michelin guide and once it starts getting it's well deserved praises, it is going to be extremely difficult to dine here. Book a table while you can - I already have my next reso booked for the chef counter experience and I can't wait to go back. I aspire to be a regular here. read more

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Was luckly to get tickets to dine at Somni. The restaurant is small but comfortable seats all diners at 2 long curved tables. If you sit at the far left, you can see the chefs preparing the next dish. Every dish was well thoughout, looked beautiful and tasted even better. At one point, we had a new favorite dish one after another. It is ALOT of food and dinner took over 3 hours long. The service was immaculate, efficient but also warm and friendly. The only major downside would be the required beverage pairing (alcoholic or non-alcoholic). We don't usually get drink pairings because it can be too filling with tasting menus. Most of the drinks tasted fine, especially the sweeter ones. The tomato based drink was too salty. It would have also been nice to have a menu to follow along with at the beginning of the meal. Parking is the complimentary valet lot right next to the restaurant. The dining experience is reminiscent of Creative Dining Takayama in Kyoto with their open kitchen, single long curved table, 20+dishes. I do wish that there was an option for take home dessert at Somni, which they had at Takayama. We were so full! But it was a good kind of full. A special meal you would not soon forget. read more

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My husband and I finally decided to try Somni, fully aware that it's one of the most expensive tasting menus in Los Angeles. At nearly $800 per person, expectations were naturally very high. Part of that expectation came from past experiences. We've had truly incredible meals in San Sebastián at Michelin-starred restaurants like Azurmendi and Arzak, where the combination of creativity, warmth, flavor, and hospitality felt seamless. We were hoping for something that would leave a similar lasting impression. There's no question that the technical skill at Somni is exceptional. The presentation, especially the opening appetizers, was stunning -- each bite looked like a small piece of art. However, while visually beautiful, several of the appetizers lacked depth of flavor. They were delicate and precise, but not all of them delivered the impact their appearance promised. At one point, the chef asked my husband how he was enjoying the appetizers. He answered honestly and politely, saying he liked some of them more than others. It wasn't meant negatively, just a sincere response. However, the reaction felt slightly reserved afterward, and we couldn't help but sense a subtle shift in the tone for the remainder of the evening. Whether intentional or not, it changed the dynamic a bit. There were also small service details that surprised us at this level. No one asked my husband whether he wanted the wine pairing -- alcoholic drinks simply began arriving. It put us in an uncomfortable position, as we hadn't agreed to a pairing and felt awkward speaking up once it had already started. In a restaurant of this caliber, I would expect clearer communication and confirmation. Service overall was polished, and the pacing was smooth. Still, a number of courses felt more intellectual than soulful -- technically impressive, but not always deeply satisfying. I found myself admiring the precision more than feeling emotionally connected to the food. The dining room is calm and very controlled, almost meditative. Some may appreciate that quiet elegance, but compared to the warmth and energy we've experienced at other Michelin restaurants, it felt slightly distant. Overall, I respect the ambition and craftsmanship behind Somni, and I'm glad we experienced it once. But given the extraordinary price point -- and the benchmark set by other Michelin-starred restaurants we've loved -- it didn't quite reach the level we were expecting. read more

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FOOD I recently learned that Michelin stars are awarded only based on the food/cooking, and I can safely say that this place deserves it. The food is not only delicious, but thoughtful and creative. This place is truly an experience in dining, with both Spanish and Asian influences (I was surprised at the oxtail bao and other dishes). Also shoutout to partnership with 6100 bread, which I love. I was surprised by the amount of cream/dairy in the dishes, but I am also not complaining - more of a forewarning to my fellow lactose-sensitive friends. :) I ate so many interesting and beautiful things. AMBIANCE A beautiful space, and I love how small the dining groups are and how there is both an inside and outside experience. We dined in the wine cellar, and while it was private and very special, I did kind of wish we sat at the chef counter to watch the food preparation as well as enjoy the food experience as a larger group. SERVICE The service here is what you would come to expect of a 3-star restaurant, even if that's not what stars are based on. People are friendly, professional, and coordinated in their efforts. There was an unfortunate accident where some drinks were spilled (the glasses were a weird jellyfish shape, I honestly have no idea how they even carried them that far), and the restaurant was on-it and even paid for dry cleaning. Chef came out and personally greeted us, which is always appreciated. Very cool guy. Maybe I'm just spoiled, but I thought Michelin restaurants always gave you a take home item for the next day. That wasn't the case here. They gave us so many desserts at the end, maybe it would be worth packing up one of those for a take-home gift. RESERVATIONS Something that is interesting about this place - you MUST purchase a drink pairing. For non-alcoholic drinks it was around $150 and for alcoholic drinks $400. If you book the wine cellar, there is not an extra fee per-se, but they assume EVERYONE is getting the alcoholic pairing. So be prepared for about 1K per person if you book the wine cellar. I accidentally booked the wine cellar during a bug that happened on the reservation website in June, and the restaurant was very understanding of the situation. read more

Hard review to write. The place was actually pretty damn good however I expect to honestly have an out of body experience considering the history of the chef & the price tag.none of the food was bad per sé. One dish, the oxtail bun, had beautiful presentation but lacked flavor. It's tons of food so be warned. This isn't for the faint of appetite. Meal begins on a pretty terrace with floating clouds then you'll be escorted into a nice dining room with museum lights. The actual kitchen is to the left of the seating so unless seated on the left you won't see much cooking but merely plating. You have to choose a drink pairing be it N/A or wine or both. Highlights include the pizza, iberico pork, & the fact that staff are extremely passionate & approachable. Definitely a diamond amongst California read more

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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. read more

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Somni was, without question, the best dining experience I've ever had. From start to finish, everything felt incredibly personalized. The level of attention to detail was extraordinary--you truly feel seen and cared for as a guest, not just served. Every course was a hit. Each dish delivered an explosion of flavor, creativity, and precision, and somehow every bite managed to outdo the last. The pacing was perfect, the presentation was stunning, and the flavors were both bold and thoughtful. The wine pairing was exceptionally generous and perfectly curated to enhance the experience without ever overpowering the food. It added another layer of indulgence to an already unforgettable evening. Somni isn't just a meal--it's an immersive experience that engages all your senses. Worth every moment and every dollar. Truly world-class dining. read more

Amazing food. Beautiful venue. Awesome chef. Lovely details. An absolute must when in LA! I flew down just to eat here for a girls dinner, and it was worth every minute and every penny. Would return again in a heartbeat. read more

Somni has just earned 3 Michelin stars! Bravo!! Cannot say I am surprised. They absolutely deserve all the accolades! read more

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What a pleasure and out-worldly dining experience at Somni last week. Receiving three Michelin stars right out the gate is outstanding and not common, but the proof is in the pudding (as they say) and this pudding was indeed incredible!! The evening started at Somni's beautiful and charming garden with champagne and the first five amuse bouche bites. It was very clear at that moment that we are in for a great night. First, the service and warmth of the entire team (James, Claudia, Caroline and everyone else) was so welcoming and top notch, it made us feel as if we were dining at our fiends or family's house. Then, the attention to details (both presentation and flavor) that was put into each of these first five bites was nothing like we ever experienced. Moving onto the main part of the evening, we were taken into the 14-seat dining room. Every detail in the dining room from the lighting, the colors, and the overall ambiance they helped create was well planted and complimented both the style of service and the actual experience. As for the service and the rest of the courses (and they were many) inside the dining room....PURE PERFECTION! The entire team was involved in presenting every single dish we had and moved with perfect precision and timing, all under the leadership of Chef Zabala. Every course was as delicious as it was beautiful with so many flavors that shined together in perfect harmony. We can't wait to go back and experience the next menu evolution!! read more

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Amazing across the board. A+ food A+ presentation A+ staff A+ experience I'd imagine Somni to get a 3 star Michelin rating. read more

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Here's my dining experience, hoping it helps others. Environment To preserve the century-old trees in the courtyard, Chef Aitor Zabala and his team designed the courtyard as a small garden for enjoying appetizers. There's no direct sunlight outside, only dim lighting for a subtle atmosphere, making it glaring and full of detail. Food The fish was particularly impressive, so tender and crispy that I almost sucked out all the bone marrow. Many diners even asked for an extra portion! Wine Pairing My favorite wine pairing is the final 16-year-old d'Yquem. Paired with a creamy white chocolate bagel, it fully brings out the rich fruity aromas of the 16-year-old d'Yquem and enhances the creaminess of the dessert. Wow! I'm drooling even writing this! ‍Service Attentive and well-paced, the dishes are served at a great pace. Each dish and wine is carefully explained, and the staff takes turns to chat with you. At the end of the meal, everyone was given a canvas bag. It's really eco-friendly! Love it! Overall, all 18 of the 19 dishes were amazing, except for the truffle, which was a bit salty read more

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Such a beautiful experience. My husband surprised me for my birthday. The ambiance is gorgeous and soothing, from the outdoor "secret garden" type seating space, to the minimalist interior dining area. Everything is so intentional: the lighting, the beautiful ceramics and tableware, the flavors and techniques used to enhance or change textures of ingredients, and of course the wine pairings offered. My husband got the standard, while I opted for the reserve wine add-on ($190), so we were able to try all the offerings. Of course, at a price point like this, it should be a given that service is impeccable, which it was. Very next-level. Every detail was attended to and all staff were positive, kind and gracious in their hospitality. MJ in particular, assisted my husband with the reservation and he kindly attended to extra details that made the night an unforgettable experience. My understanding is there's only one seating a night of fourteen guests, but they also offer a private dining room for a max of six guests. Definitely a perfect "special occasion" experience. read more

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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. read more

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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! read more

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! read more

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Somni! Easily, the best culinary experience we've ever had. Chef Aitor Zabala and his fabulous team crafted a 27 course masterpiece. I felt guilty for eating the art! Trust me, it was even more delicious than it looked. Such a breathtaking environment, an oasis in the city. The three star Michelin rating doesn't seem enough. read more

Finally! A bona fide El bulli alum on domestic soil, and we no longer have to make a pilgrimage across to Atlantic pond to experience the wonders of Spanish gastronomy. Chef Aitor's servant leadership is amazing to watch as he joins his staff in plating and cleaning up. If you want to be up close and personal with the chef and staff, and enjoy the rhythms of a well-oiled kitchen, Somni is a dream. If I were a betting man, Somni would rank highly in the inaugural North America's Top 50 Best Restaurants list in 2025, and I hope they make it to the World's Top 50. They definitely deserve it. read more

An incredible experience and not just talking about the food. The entire staff from front to back really have this whole experience down to make it very inviting and social for you as dinner guests. We had some great conversations with the hosts as well as the chefs in kitchen. A unique experience we haven't had elsewhere. Every bite at Somni was well executed to be beautiful, well crafted and tasted amazing. The ambiance from the patio to have some appetizers and the dining room itself added to the experience. Small touches are so appreciated by us and we can't wait to be back. read more

Somni is less of a dinner and more of a performance. The minimalist space feels like you just walked into a futuristic cooking show where every dish is both food and art. The tasting menu is wild. One dish looks like jewelry, another looks like it was built in a science lab, and every bite makes you rethink what food even is. You will gasp, laugh, and consider taking out a loan so you can come back. The staff is polished but also warm, making the whole experience feel less intimidating. Somni is expensive, dramatic, and completely worth it. read more

From start to finish, Somni is a master piece. The service is top notch, with all the staff working together, including the head chef. It's beautiful to see the main chef serving dishes along side staff, don't see that often in fine dining! Every dish was delicious and you can tell it's all done with love. Would love to return ! read more

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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. read more

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A dining experience like no other. Exceptional from beginning to end. Each course thoughtfully created and presented over 3.5 hours. Truly brilliant. Kudos to the chef and staff read more

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Great Unique Experience. Very Good Taste To Excellent Taste To Very Yummy ! Non-Alcohol Pairings. Great Staffs Services. Thank You For Wonderful Culinary Journey. read more

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