Somni

“Somni truly deserved garnering its 3 Michelin star. Chef Aitor is excellently radical with his creativity, artistry and imagination. I even told him "you're crazy, Chef Aitor!" There is no exact adjective to describe "his creations." The whole presentation...from the appetizer, wine pairing, "the" tasting menu is beyond decadent. He orchestrated his masterpiece with such intricacy, boldness, uniqueness and fluidity. The staff reflected Chef Aitor's vision of sheer perfection. It was worth waiting for a year to get this reservation and for my daughter to fly from Austin Texas to experience this. My daughter and I were in awe. Thank you, Chef Aitor and Somni staff for an unforgettable night. I will be back...my family and friends must experience your craziness, Chef Aitor.”

“Outstanding experience from start to finish. We spent about 3 hours at Somni, and the pacing was so impeccable that the time flew by. Every single dish was executed flawlessly, showcasing an impressive balance of culinary creativity and thoughtfulness without being overly ostentatious. What makes Somni truly special is the seamless harmony of the team. The kitchen and service staff work in perfect synchronization, delivering top-tier hospitality that feels both professional and warm. They even weave a subtle, lighthearted sense of humor into their presentation and custom utensils, which added a wonderful touch to the evening. An exceptional dining experience that fully justifies a 3-star Michelin caliber. We are already looking forward to our next visit. Highly recommended.”

“Dining at Somni is less like going to a restaurant and more like stepping into a carefully choreographed experience. The approach alone sets the tone, tucked beneath giant Indian laurel trees on a quiet, suburban feeling street in West Hollywood, you almost wonder if you’re in the right place. Then you enter the gated courtyard and everything shifts. Champagne in hand, tables lit by open flames, soft garden lighting it immediately feels intimate, calm, and intentional. After a few beautifully executed amuse bouches, you’re welcomed into the main room, the chef’s table. From that point on, it’s immersive in the best way. Roughly 30 staff members move with quiet precision, attending to just a handful of guests, making you feel both cared for and completely at ease. shout out to James, MJ, Daniel, and Caroline! One unexpected highlight: the non-alcoholic pairing. I found myself genuinely jealous. Some of the juices and drinks coming out looked just as complex and exciting as the wine pairings. But the real magic is the food itself. What made this experience unforgettable was never knowing what was coming next, not just the flavor, but the texture. Bite after bite brought surprise: wow, this is crispy, this pops, this is bright and fruity, this oyster tastes like the Pacific Ocean. Dish after dish, each one playful, precise, and memorable. A small word of advice: be mindful of the wine service. The sommelier is generous, and the glasses refill quickly. It adds up over the course of the meal! Above all, Chef Aitor Zabala is a true artist and leader. You can feel his vision in every detail, from the pacing to the creativity to the confidence of the team. Somni is thoughtful, joyful, and unlike anything else. A definite must try if you have the opportunity. An experience I’ll be thinking about for a long time.”

“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.”

“Overall, this wasn’t for us.. The biggest issue was seasoning: many bites leaned too salty, and by the middle of the meal our tongues felt numb and dry, which made it hard to appreciate subtle flavors. We also don’t love heavy truffle/caviar-driven menus, and this meal leaned hard in that direction. In particular, the Spanish turbot with white truffle was so dominated by truffle that we couldn’t really taste the fish. Similar story when caviar/truffle oil showed up together — the luxury ingredients overwhelmed the base ingredient. A few courses also felt experimental in a way that didn’t land for us: the (potato) croissant ate overly oily, and the Ibérico pork came out quite rare with a chewy interior. Highlights: Coco crab (pomelo + crab was genuinely interesting), Mejillones (a smart layered take on mussel flavor), and the desserts were excellent — especially “Cow and her milk” and Silenci d’hivern (yuzu mousse). If anything, the pastry/dessert side felt the most “Michelin level.” I can see why people who love truffle/caviar and bold seasoning would be thrilled, but if you prefer cleaner, ingredient-forward flavors, it may not be the best fit. Regarding the service, I get why people complained. With a >1:1 staff to guest ratio, we still experienced some eyebrow-raising moments. For example, our table was left all empty and unattended while the first table already on round 2. All of the staff seem to be busy and hustling, sometimes “performing”, but the end outcome is underwhelmed customers”