Somni
Update: 2023
Somni unfortunately closed during COVID-19; however, Aitor Zabala has since split from Jose Andres Group (formerly known as ThinkFoodGroup) to reopen this concept on his own.
If you're looking for a "to die for" meal and experience, look no further. I'm not quick to jump to conclusions, and I'm a huge foodie, so when I say a meal was the best of my life, don't take this statement lightly.
Trust me on this one
I’ve dined at incredible restaurants all around the world, and I’ll admit—Somni is next level. It’s so good it’s worth planning a trip to LA around the reservation. This reservation is very difficult to get and is both prepaid and nonrefundable, so plan accordingly.
It’s not cheap…and you get what you pay for
Brace yourself—the meal at Somni starts at $280 per person. With that said, knowing how much work goes into your meal, coupled with the incredible experience you get while dining there, it’s worth every penny. Save up for it.
Who’s the genius behind it?
Somni is the latest venture from José Andrés’ ThinkFoodGroup. It’s a 2 star Michelin restaurant, offering a molecular gastronomy tasting menu, under the direction of chef Aitor Zabala. He is a genius, and like José himself, worked under Ferran Adrià at El Bullí.
Worth the wait
I worked peripherally with Aitor while I interned for José in my college years, so I’ve been dying to eat at his restaurant since it opened in 2018. To say it was worth the wait is an understatement. Until this point, my dinner at Minibar by José Andrés was the best meal of my life. I don’t want to insult the chefs at Minibar, because I learned a lot working with them, but my meal at Somni could run circles around the menu at Minibar. (With that said, my last meal at Minibar was in 2014, and a lot has changed since then.)
Arrive like Kings and Queens
When you arrive, you’re greeted at the door by a team waiting for you. They check to make sure your name is on the list, valet your car, and escort you to a seating area out back. The sommelier comes over to confirm your beverage pairing choice for the night, or to again offer it as a possible addition to your meal (+$85-$500). I happened to visit during truffle season, I was presented with the option to add a healthy portion of shaved truffles throughout my meal (+$125). While the “extras” can enhance your meal, there’s no pressure to add on to your experience. I did a non-alcoholic beverage pairing (+$85), which was very interesting. I didn’t add the truffles or alcohol, and honestly—you’ll be more than satisfied without any extras. But don’t let that steer your decision. You do you.
A seasonal 23 course menu
You read that right. My meal was 23 courses, divided into 5 segments. I will give you the highlights.
The snacks
The first course is “snacks” and Cava. We enjoyed almonds and some incredible potato “chips” carved to look like butterflies. Talk about perfection! They were crispy with just a hint of salt and served with a delicious onion and crème Fraiche dip. After you finish the snacks, you’re escorted into the dining room. It’s gorgeous. There’s a golden-domed ceiling, 10 barstools, and one long curved bar made from a light wood. Get settled quickly as service begins right away.
Cocktails
It’s not something I would ever think of, but we were served “cocktails” on a frozen stone pillar that was like frozen guacamole sorbet with tequila mixed in. Crazy delicious.
The Somni Experience
This meal is about the experience as well as the food. It kicks off with a warm welcome and introduction to Somni. After this, the dance begins. There’s an open kitchen, so you watch the chefs carefully plate every detail of every course. Once plated, they line up, pick up each dish, and serve all guests at the exact same time. You’ll get a detailed explanation of every dish, and while you’re eating, the chefs talk about how each dish is cooked and sometimes show you some of the raw ingredients, like the Wagyu aged in wax and the live crabs. The team is incredibly engaging and love sharing knowledge. If questions arise—just ask.
A few middle courses
Dish after dish, the dance continues. You revel in delight with every dish that comes out. And while you want to completely immerse yourself in the food—because it’s amazing—you also can’t look away from the performance of the chefs. It’s captivating to watch.
Small bites included:
A blueberry eucalyptus tart
Panellets
Trufflecini
Pizza Margherita, which was meringue, made to look like a slice of pizza. The meringue itself was flavored using tomato water; then, it’s topped with tomato and cheese. What a mind trip! The texture is totally different than pizza, yet the flavor is familiar.
Mains
We started with Caviar, Tuna, and Bone Marrow. After that, we had:
Chicken Mille Feuille. Most people are familiar with a Mille Feuille (or a Napoleon). This dish was a savory interpretation. Instead of using a caramelized puff pastry, the chefs used flaky, compressed layers of chicken skin. Instead of pastry cream, it’s filled with bacon-infused cream. Yum.
Shiso Tartare. Tied for my favorite of the night. The chefs literally paint a shiso leaf with tempura batter. Then it’s fried, where it puffs up. They top it with the best tartare I’ve ever had.
Eel Panini.
Ensaimada.
Strawberry Negroni. This strawberry-flavored negroni is frozen and encapsulated in a thin cocoa butter shell, shaped like a strawberry. You eat it in one bite, resulting in a cold explosion of flavor in your mouth.
Beet Gazpacho.
Kohlrabi and Snap Peas. My other favorite dish of the night. The chefs carved out Kohlrabi root to make a bowl. They filled it with the most delicious soup made of kohlrabi puree and fresh peas. Talk about soul-comforting! I could’ve eaten 10 servings of this dish. (And don’t tell…I may have actually licked the root clean.)
Sun and Shadow.
Tuna Katsu.
Pigtail Curry Bun.
Beef Emmolada.
The Goat.
Sweets to round out the night
The dessert course consisted of Fresas con Nata, Vienetta, and a box of Chocolates and Freeze-dried fruit. Not. Too. Shabby.
Would I eat here every night? No. I couldn’t afford to. Would I be delighted to come back 1-2 times per year? Absolutely!
