Somni
contemporary
Somni Restaurant
open open
Somni
Make a reservation
Somni
Make a reservation
Michelin Star Michelin Star Michelin Star
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Tot Comença Amb Un Somni
Chapter 1 - Story Tot Comença
Amb Un Somni
" Everything starts with a dream..."
(02)
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.
(01)
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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(04)
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!
(03)
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.
Chapter 2 - Gallery
Gallery Gallery
Gallery
Gallery
Chapter 3 - Location
Location
Location
Somni, a home for a pleasure dream.
Somni, a home for a pleasure dream.
(01)
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.
Somni means dream in Catalan, the language of Catalonia and Barcelona in Spain.
(02)
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.
(03)
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.
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Chapter 4 - Experiences
Experiences
Experiences Experiences
Chef's Counter Experience
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.
Private Cellar Experience
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 5:30pm.
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.
Chapter 5 - Team
Team
Team
"It is amazing what you can accomplish if you do not care who gets the credit." — Harry S. Truman
Chef/Owner Aitor Zabala
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
The Team
Dining Room
"MJ" Mercado - Guest Relations Manager "MJ" Mercado - Guest Relations Manager
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.
"MJ" Mercado - Guest Relations Manager "MJ" Mercado - Guest Relations Manager
Caroline Costarella - Wine Director Caroline Costarella - Wine Director
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
Caroline Costarella - Wine Director Caroline Costarella - Wine Director
Dmitrii Saenko- Captain Dmitrii Saenko- Captain
Dmitrii Saenko- Captain Dmitrii Saenko- Captain
Eungshik I Yoon Captain Eungshik I Yoon Captain
Eungshik I Yoon Captain Eungshik I Yoon Captain
Eileen Chen - Assistant Captain Eileen Chen - Assistant Captain
Coming soon.
Eileen Chen - Assistant Captain Eileen Chen - Assistant Captain
Kahlia Lovell Merritt, Reservations Coordinator
Kahlia Lovell Merritt, Reservations Coordinator Kahlia Lovell Merritt, Reservations Coordinator
Culinary
Dylan Stage - Sous Chef Dylan Stage - Sous Chef
Dylan Stage - Sous Chef Dylan Stage - Sous Chef
Sandor Monne - Junior Sous Chef Sandor Monne - Junior Sous Chef
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.
Sandor Monne - Junior Sous Chef Sandor Monne - Junior Sous Chef
Allen Wang - Junior Sous Chef Allen Wang - Junior Sous Chef
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.
Allen Wang - Junior Sous Chef Allen Wang - Junior Sous Chef
Daniel Martinez - Junior Sous Chef Daniel Martinez - Junior Sous Chef
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.
Daniel Martinez - Junior Sous Chef Daniel Martinez - Junior Sous Chef
Bryan Hernandez - Chef de Partie Bryan Hernandez - Chef de Partie
Coming soon.
Bryan Hernandez - Chef de Partie Bryan Hernandez - Chef de Partie
Adrian Moore - Steward Adrian Moore - Steward
Coming soon.
Adrian Moore - Steward Adrian Moore - Steward
Cuitlahuac Sedeno - Prep Chef
Cuitlahuac Sedeno - Prep Chef Cuitlahuac Sedeno - Prep Chef
Yu Wu - Cook
Yu Wu - Cook Yu Wu - Cook
Brenda liz Rocha vieira Chef de partie
Brenda liz Rocha vieira Chef de partie Brenda liz Rocha vieira Chef de partie
Lennon Presant Cook
Lennon Presant Cook Lennon Presant Cook
Management
Aitor Zabala - Chef / Owner Aitor Zabala - Chef / Owner
Has a Golden Doodle named "Peach"!
Aitor Zabala - Chef / Owner Aitor Zabala - Chef / Owner
James Spencer - General Manager James Spencer - General Manager
James Spencer - General Manager James Spencer - General Manager
Ismael Parra - Controler Ismael Parra - Controler
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.
Ismael Parra - Controler Ismael Parra - Controler
Fernando Baena CDC Fernando Baena CDC
Fernando Baena CDC Fernando Baena CDC
Somni
Make a reservation Contact us
9045 Nemo, Los Angeles, California 90069
info@somnirestaurant.com
Wednesday - Sunday
Chef's Counter Seating at 7:30pm
Private Cellar Seating at 5:30pm
Monday & Tuesday Closed
Make a reservation Contact us
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Menu as captured Sep 3, 2026 · source ↗
Tied with 53 other venues on equal evidence.
We hold 301 venues in Los Angeles, CA and could score 189 of them. Positions are counted against those 189.
v1.7.4 8.8/100 = sourcing 0.0/50 (named-farm 0 distinct, named-region 0 distinct, attribute 0 distinct, buzzword 0 distinct; +15% corroboration lift from sourcing press) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 8.8/18 (capped at 35% of the 0.0-point evidence base).
Book on Resy ↗link checked Aug 24, 2026
Authority & awards
- MICHELIN Guide 2026: Three Stars ↗
MICHELIN Guide
Award
Local authority
- Somni Review: The $1,000 Los Angeles Tasting Menu Restaurant You Can Feel Good About Going To ↗
Eater LA
Local authorityJun 26, 2025
“"Somni deserves its place among the country's most distinguished restaurants."”
Lifestyle coverage
- Chef Aitor Zabala's High-Tech Fight Against Food Waste ↗
Fine Dining Lovers
National lifestyleAmber Gibson · Mar 27, 2025
“"At Somni in West Hollywood, a stainless steel digester [processes food waste]..." -- feature on chef Aitor Zabala's sustainability/food-waste program.”
mentions sourcing
Coverage
- Michelin Guide Unveils 2026 Stars and Awards for Los Angeles ↗
Resy (blog.resy.com)
Press“The reinvented Somni from El Bulli alumnus, chef Aitor Zabala, seats just 14 guests for a meticulously choreographed, Spanish-inflected tasting journey crafted with California ingredients. With dishes like dashi meringue with caviar and shiso tartare tempura, the intimate experience is one of the most coveted reservations in town.”
- The Top Restaurants in Los Angeles Right Now ↗
Resy (blog.resy.com)
Press““There’s nowhere else in the United States, never mind Los Angeles, like Aitor Zabala’s Somni,” writes Amber Gibson of the avant-garde Spanish tasting menu restaurant in West Hollywood. It’s hard to disagree. In Catalan, “Somni” means “dream,” a polysemous word that refers to the mythical realms our minds travel to while asleep. That’s where Somni, the restaurant, resides. An enchanting courtyard and magical canapés fade away as you enter the dining room: a small, symmetrical theater where 14 seats are arranged in a semi-circle. That’s the kitchen. There is no “front” or “back” of house, as co”