Taking over Saam, a small dining space tucked into The Bazaar in Beverly Hills’ SLS hotel, Somni is an ambitious new restaurant from José Andres’ ThinkFoodGroup that will be helmed by its culinary director, Aitor Zabala.
Inside, designer Juli Capella has conceived a space without any angles or corners so that the floor, ceiling and walls envelop diners in a ribbon of oak and white marble. A horseshoe dining table that seats just ten people draws the eye to the exhibition kitchen and large golden dome, which illuminates the dishes that make up a 20-course tasting menu.
A multi-sensory experience heavily influenced by Catalonia but with a strong global flare, expect beautifully plated modernist dishes, like a contemporary take on the traditional Spanish lobster and potato stew, Suquet, served in rustic custom-made clay bowls.
