The Heart of Somni
Somni, which means “dream” in Catalan, reflects Zabala’s culinary vision at its most personal. Each of the 20 courses tells a story, blending innovation with nostalgia in a space where the food takes center stage. Sleek ceramics, natural wood, and stone create a minimalist backdrop, while the cooks themselves serve guests, offering insights into the inspiration and technique behind each dish.
Zabala first opened Somni in 2018 under Chef José Andrés’ ThinkFoodGroup at the SLS Beverly Hills Hotel. Within a year, the restaurant had earned two Michelin stars. But the pandemic forced its closure in 2020, and Zabala spent the next four years fighting to reopen it independently—overcoming construction delays, permitting challenges, and a new wave of experimentation.
The new Somni opened in West Hollywood in November 2024 with a larger footprint, including a private dining room and a lush outdoor courtyard. Chef de cuisine Ismael Parra, general manager Daniel Gorlas, and wine director Caroline Costarella round out the leadership team.
Design and Experience
Guests arrive through an arbor-framed entrance and—weather permitting—begin the evening with canapés in the verdant garden. Inside, the 14-seat counter surrounds an open kitchen equipped with cutting-edge tools that enhance both performance and sustainability. A Molteni suite, Mibrasa grill, and LFC-50 Power Knot biodigester reflect the restaurant’s investment in culinary innovation and environmental responsibility.
A familiar presence watches over the dining room: Okuda San Miguel’s kaleidoscopic Bullhead sculpture, a vibrant touch carried over from the original Somni.
Wine and Pairings
The wine program emphasizes Zabala’s two key influences: California and Spain. Two pairing tiers are available—Arrels, focused exclusively on bottles from these regions, and Calafia, a more expansive journey that includes rare international vintages. Non-alcoholic pairings are crafted in tandem with the kitchen, transforming ingredients like pineapple trimmings into tepache and layering juices, teas, and non-alcoholic spirits for depth and complexity.
Reservations open one month in advance. Valet parking is complimentary. The six-seat private dining room offers the same tasting menu as the main counter.
