Somni

The evening opens with diners seated around Somni’s curved chef’s counter in West Hollywood, anticipation humming through the air as a fleet of culinary specialists present the first course—a dish crafted with clarified tomato meringue, its fragile form torched and crowned with caviar, herbs, and smoked butter. Each plate is handed over with gentle precision, while the team’s practiced choreography makes every guest feel at the center of a thoughtfully composed performance. It is in this moment, as courses are served in unison, that Somni’s core philosophy and technical artistry are revealed in full—a standard of quality that has earned the restaurant a 2025 Global Recognition Award.

To win a 2025 Global Recognition Award in today’s competitive restaurant landscape signals a degree of achievement few possess. Somni is celebrated as Los Angeles’s first three-Michelin-starred restaurant, reaching this distinction within months of reopening—a milestone rare even on the international stage. With a tasting menu exceeding 20 courses, Somni adapts classic Spanish tradition through molecular techniques, establishing new standards for innovation and consistency among modern restaurants.

Culinary Mastery and Innovation

Somni sets itself apart by extending what can be achieved at the intersection of culinary science and heritage. Here, plates serve as canvases where techniques like spherification and liquid nitrogen freezing alter familiar flavors into contemporary interpretations—each with its own narrative. The menu is a living sequence, curated in real time to reflect seasonality and guest anticipation, guided by research and the intuition of executive chef Aitor Zabala. Offerings such as the “Pizza Meringue”—a 12-hour process involving clarified tomato water and torched meringue—display uncompromising attention to both method and ingredient sourcing from trusted regional purveyors.

Innovation at Somni means using custom-built kitchen tools and proprietary methods and tuning the guest experience to individual moments. The team employs synchronized pacing, anticipating what diners may crave next, delivering each dish with explanation and context. The menu adapts to each seating, drawing from California’s best produce and selecting Spanish specialties. This approach ensures each visit offers something distinctive and, often, unexpected.

Service Excellence and Hospitality Philosophy

At Somni, hospitality extends the kitchen’s creative direction. Led by sommelier Caroline Costarella, the wine program showcases a 400-bottle list that has earned Wine Spectator awards, offering pairings from prominent Spanish producers and California’s respected vineyards. The open counter format blends kitchen and service roles, so a chef may discuss fermentation with a guest before plating a course. Every staff member is versed in cuisine and the history and source of each ingredient and vintage.

Reservations are prepaid and sell out moments after release, testifying to exclusivity and demand. Somni’s model anticipates guest expectations with advance dietary communication and private cellar experiences—though the kitchen’s complexity means dietary restrictions cannot be accommodated. Guests recount the seamless service pacing, saying it “feels like a ballet performed just for you.” Private dining is staged in a wine-room setting where the chef personally curates the experience.

Cultural Identity and Dining Experience

Dining at Somni is a thoughtfully developed journey. The architecture by Barcelona’s Capella Garcia Arquitectura supports comfort and artistry—curved counters, cloudlike sculptures, and nods to Gaudí bring Spanish elegance to West Hollywood. Each visual motif reinforces the “dream” concept, blending Basque and Catalan culture with California’s culinary energy. The ambient lighting and curated art installations create a space that feels both familiar and striking.

Somni excels in storytelling, with tasting menus providing historical roots and innovation. Dishes reference Mediterranean and Basque heritage, and the chef’s table format allows for educational dialogues, transforming each meal into a lesson in culinary adaptation. Chef Aitor Zabala’s leadership ensures the menu is continuously refined—every evening allows guests to experience something nuanced and, often, unfamiliar.

Somni’s rapid progression, technical skills, and integration of Spanish heritage in a California setting demonstrate consistency and methodical advancement. As the restaurant looks ahead, ongoing research and menu development point toward future updates at the highest level. For anyone interested in fine dining with clear standards, Somni’s 2025 Global Recognition Award signifies careful execution and thoughtful hospitality.