The greatest ambitions can’t be measured by objective standards, and Somni – Los Angeles’s newest restaurant – is a smart proof of that.
Resulting from the transformation of a small tasting room set inside the Bazaar at the SLS Hotel Beverly Hills, Somni is an evolution of fine dining as imagined by ThinkFoodGroup Culinary Director, Aitor Zabala, and Chef José Andrés. Meaning “dream” in Catalan, the space features a 10-seat counter made of a solid oak wooden plank and conceived to remove any barrier between the guests and the chefs.
The Beverly Hills restaurant’s spatial layout is indeed designed to encourage conversation and socialisation, whilst a stunning 20-course parade matched with a sharp cocktail selection is served on customised plates made by the hands of skilled artisans in Los Angeles and Spain.
Each step of the project – from the concept and design development to the assembling of the team and menu making – was crucial to create a one-of-a-kind restaurant blending both culinary and design excellences.
Designer Juli Capella is the author of the interiors, which unfold into a space without any corners or angles so that the floor, walls, and ceiling can embrace guests in a ribbon of oak and immaculate marble.
A horseshoe dining table draws all the attention to the open kitchen and large golden dome, which illuminates the dishes. Somni offers a multi-sensory experience strongly influenced by Catalonia and yet with an openly global twist: see the contemporary take on the traditional Spanish lobster and potato stew, Suquet, served in rustic custom-made clay bow.
www.capellagarcia.com
www.slsbeverlyhillshotel.com
Opening photo: SOMNI IS LOS ANGELES’S NEWEST RESTAURANT NESTLED INSIDE THE BAZAAR AT THE SLS HOTEL BEVERLY HILLS
