" Everything starts with a dream..."
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Somni opened in 2018 in Beverly Hills, achieving meteoric success. By the following year, it had earned two Michelin stars, placing our small space at the pinnacle of gastronomy. With a single table for ten diners, we made dreams come true and broke molds. Sadly, after two years, the pandemic forced us to pause the dream and close. Sometimes, magic emerges unexpectedly. We turned misfortune into an opportunity for transformation, realizing that an exciting period of reflection was beginning. Over the past three intense years, we reworked the concept of Somni, dreaming about the dream. This journey has been one of introspection, research, analysis, and creative experimentation—a continuous laboratory of reassessment, leading to a renewed and elevated version of our project.
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I never realized how profound creativity could be until I encountered "El Bulli: El Sabor del Mediterráneo" in 1997. El Bulli and Ferran Adrià ignited a dream within me, showing that cooking could be an art form. This book, more than just recipes, revealed the essence of Mediterranean cuisine and inspired me to explore my creative potential. Since then, I've pursued a journey to blend storytelling with culinary expression, striving to share the magic of creativity with others.
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The new Somni is an interpretation of culinary freedom in a way that only Los Angeles could inspire, while not losing a sense of where we came from. A selection of the finest products, each a story unto their own, handled with the utmost skill. It’s a dream that conveys all of the love and challenges of the past, while opening a doorway to a vision of a hopeful future, where we are all a part of the same family.
Benvingut, ongi etorria, welcome!
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Here, you are entering a world entirely of our own creation. Let down the guard to your imagination. The lines are all blurred. Cooks are servers and servers are cooks. The boundaries between diner and chef have disappeared. The experience begins even before you sit down and lingers long after you’ve left. We all might enter separately but gradually we all come together.
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Somni* tells the story of a Spaniard in America, embracing the vibrant new surroundings, while spotlighting his Basque and Catalan roots. Its setting is a tiny territory at the edge of West Hollywood, devoted to virtuous hedonistic pleasure and creative culture.
On a visit to the chef's home, the tale starts to unfold. A serene space where the raw materials nod towards earlier chapters in the Bay of Biscay and the Mediterranean. A fountain harkens to the sculptor Eduardo Chillida, while panot tiles speak of Gaudí and the streets of Barcelona.
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The space is meticulously designed to offer an oasis of comfort, a feeling of home even in a place that might be physically far away. Far from clamor, with warm and friendly lights, noble materials, wood, stone, crafted with ancient craftsmanship, every detail has been studied in coherence with the goal of harmony and well-being, of becoming more relaxed in these surroundings, as distant and dazzling as they may initially seem.
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The entrance, a sculptural wink, encourages your mind to wander. Rather than an imposing design, the rooms embrace us with warmth and comfort. The patio-terrace expands this micro-domestic universe towards nature, and everywhere, the presence of art, as a symbol of the greatest human skill, asks us to strive towards a dream that’s far vaster and wilder than what we ever could have imagined.
Dinner at our 14-seat communal Chef’s Counter offers a personal and immersive experience.
The wooden counter allows a front-row look into the craft and hospitality of Chef Aitor and his team.
The seating starts with a few bites in our patio (weather dependent) before proceeding with your meal in the dining room.
Currently, Somni offers one seating at 7:30pm and reservations can only be made via our website or OpenTable.
Kindly note that, at this time, Somni is unable to accommodate allergies and dietary restrictions.
The Cellar Experience takes place in our wine-cellar adjacent private dining room. With a prime view of Somni’s cellar, this exclusive experience focuses on privacy while enjoying the iconic Somni menu.
Your experience will start in our patio with a few light snacks (weather dependent) before continuing in the private room. The room is yours for the night.
The seating for the Cellar Experience starts at 6:30pm.
Bookings for the private room can be made via our website or OpenTable.
Kindly note that, at this time, Somni is unable to accommodate allergies and dietary restrictions.
"It is amazing what you can accomplish if you do not care who gets the credit." — Harry S. Truman
Chef Aitor Zabala stands as a resilient culinary maestro with over 27 years of experience. Hailing from Barcelona, his culinary journey spans the globe, from El Bulli to leading roles at Think Food to venture into Somni 2.0. His commitment to culinary excellence and determination to navigate setbacks highlight his unwavering passion. Now, on the brink of realizing Somni 2.0, Chef Aitor embodies the essence of a visionary, blending creativity, perseverance, and an enduring love for cooking that continues to inspire and uplift
MJ brings over a decade of culinary experience, infusing his passion for food with his commitment to hospitality. He was part of the Opening Team of Somni in 2018 and embraced each moment with exultation. As a professional chef and host, he strives to curate memorable dining experiences, imbuing each guest’s interaction with a sense of warmth and connection. MJ loves to perform and in 2022, he had the opportunity to be a back up dancer for Eminem at the Super Bowl LVI Halftime show.
Caroline was born and raised in Sonoma County to an Italian-American household of commercial fishermen. Her passion for hospitality bloomed while working in Washington, DC at Rose’s Luxury. She fully committed her career to wine when she discovered the field would provide her with a lifetime of education, travel, and experiences, an ethos she tries to share with guests at every opportunity. She honed her skills as Assistant Beverage Director at Lazy Bear, a Grand Award Wine List in San Francisco. She is an Advanced Sommelier through the Court of Master Sommeliers and is as committed to her education as she is to building up the next generation of sommeliers. Fun Fact: Caroline has a Master’s Degree in Russian History
Born and raised in Hong Kong, Chan has always been interested in different cuisines and cultures. After graduating from Culinary Institute of America in Hyde Park New York, he continues to expand my horizon through food and beverages, sharing what I learned with all his guests. On his day off, you can find him hunting for the best noodle around the city or hanging out with his cat. Chan's work experience includes some of NYC's finest restaurants, such as Daniel Eleven Madison Park, Atera and Per Se.
Born and raised in Los Angeles, Claudia's passion for cooking began with a personal mission: to make sure her sister was always fed. This driving force combined with her work ethic allowed her to cook in some of the most respected kitchens in the city including Melisse, by Josiah Citrin, The Bazaar by José Andrés, and Somni alongside Chef Aitor in 2018. As the pandemic interrupted fine dining, Claudia shifter her focus to the art of ceramics and coffee. By stepping away from the kitchen, she gained a new perspective of service and reconnected with her personal mission of genuine dedication to the guest experience. Her hospitality and culinary journey will continue to be shaped by her passion for food, craftsmanship and connection.
Coming soon.
Born and raised in Korea, Yeongsoo always liked being in the kitchen when he was young, and landed his first culinary job as a college student at Jungsik in Seoul. After moving to the United States, he proceeded to work at some of the best restaurants in the country, including Coi in San Francisco and ATOBOY, Eleven Madison Park, Chef's Table at Brooklyn Fare and Joomak Banjum in New York. Yeongsoo is focused on embracing contemporary Korean cuisine through his food, with an emphasis on preservation. YeongSoo served in the Korean army and was awarded for his shooting skills.
Born and raised in Atlanta, GA, to an American mother and Spanish father, Sandor spent summers in Barcelona and considers it home. He attended public school in Atlanta, worked in various restaurants during high school, and chose not to pursue collegiate soccer. After high school, he worked in Italian restaurants and enrolled in culinary school at Escola d' Hosteleria Hofmann in Barcelona. He balanced classes with working at Restaurant Hofmann and gained experience at Atlas and Lazy Betty during breaks. After graduating, he worked as a stagier at Mugaritz and joined their R&D team in January 2024. He has since moved back to Atlanta and is currently at Lazy Betty.
Allen Wang grew up in California all his life, and his interest in culinary arts was a later development in his life. The first restaurant he worked at was The Bazaar by José Andrés. Since then, some of his other work experience includes The French Laundry, n/naka, and most recently, Frantzén. Returning to the US, he looks forward to his next steps. He holds a deep appreciation and respect for the agriculture of his home state. One day, he would like to have his own garden.
Daniel Martinez, born and raised in Mexico, moved to the U.S. at 14. He began his culinary career in 2017 at The Bazaar by José Andrés, followed by working under renowned pastry chef Kriss Harvey. In 2022, Daniel joined the opening team of José Andrés' San Laurel at the Conrad LA. In just two years, the restaurant earned a spot in the Michelin guide, was named one of the best new restaurants of 2023, and received four stars from Forbes in 2024. In his free time, Daniel enjoys exploring new restaurants and supporting his favorite spots around Los Angeles.
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Has a Golden Doodle named "Peach"!
Daniel, a German native, grew up in a small village in the Bavarian Alps. After working in kitchens in southern Germany and completing culinary school, he started his front-of-the-house career at Thomas Keller's Per Se in New York City and moved through all the ranks to manager. After a stint as opening general manager at Twelve Restaurant in Portland/ME, Daniel joined the Somni team in November 2023. Daniel's first love in hospitality was the pastry department and he practices making chocolate dragées at home.
A Los Angeles native and avid Lakers fan, Ismael joined Chef Aitor's team in 2018 as a chef de partie. After Somni's closure in 2020, Ismael assumed various roles including Sous Chef at Angler LA. With Somni's reopening, Chef Aitor chose Ismael as his R&D chef and eventually Chef de Cusine leading the Somni kitchen brigade.As a kid of the nineties, Ismael maintains a collection of Yugi-Oh cards to this day hoping for them to go up in value someday.
