Related entitiesWildcrustBackboneModu CafeBy JiyoonSomniKomalBaekjongDave Beran's new restaurantPearl River Deli's Southeast Asian RestaurantMcCall’s Meat & Fish Co.TorishinUncle BoonsRépubliqueClark Street BakeryMil BakeryBerolina BakerySchreiner’s Fine Sausages
Our party of four regularly treats ourselves to great meals, so we came to Somni with very high expectations—and somehow, they still managed to exceed them.
Every course was exceptional. I genuinely couldn’t fault a single dish. But what stood out just as much was the service and attention to detail. The team anticipated so many little things before we even had to ask: helping us identify the background music when we were curious, explaining the beautiful water carafe, having fresh napkins ready when we returned from the restroom, and countless other small touches throughout the evening.
One of my friends wasn’t particularly enjoying one of the wine pairings because it wasn’t quite their usual style. The sommelier noticed without us saying anything and proactively brought out a substitute sake instead. It turned out to be one of the best sakes I’ve ever had.
The food, wine pairing, non-alcoholic pairing, and the beautiful space were all outstanding. But more than anything, it was the level of attentiveness and genuine hospitality that made the evening so memorable.
Somni truly sets an incredibly high bar for what a three-Michelin-star restaurant can be.
For me, the evening was extra special as I was celebrating my “birth-month.” The team went above and beyond to make me feel celebrated, including a thoughtful gift, but what I appreciated most was the genuine thoughtfulness and attention throughout the entire experience.
The bar has been set very high from here. I have a feeling many future dining experiences will inevitably be compared to this one.
Thank you to the entire Somni team. Truly stellar.
I have to start with just saying wow. Together with Smyth my best dining experience in the US. Wonderful dishes with huge attention to detail and no shortcuts. Perfect service and very very friendly approach to all guests and the setting itself is super impressive. Highly highly recommended!
Outstanding experience from start to finish.
We spent about 3 hours at Somni, and the pacing was so impeccable that the time flew by. Every single dish was executed flawlessly, showcasing an impressive balance of culinary creativity and thoughtfulness without being overly ostentatious.
What makes Somni truly special is the seamless harmony of the team. The kitchen and service staff work in perfect synchronization, delivering top-tier hospitality that feels both professional and warm. They even weave a subtle, lighthearted sense of humor into their presentation and custom utensils, which added a wonderful touch to the evening.
An exceptional dining experience that fully justifies a 3-star Michelin caliber. We are already looking forward to our next visit. Highly recommended.
Somni truly deserved garnering its 3 Michelin star. Chef Aitor is excellently radical with his creativity, artistry and imagination. I even told him "you're crazy, Chef Aitor!" There is no exact adjective to describe "his creations." The whole presentation...from the appetizer, wine pairing, "the" tasting menu is beyond decadent. He orchestrated his masterpiece with such intricacy, boldness, uniqueness and fluidity. The staff reflected Chef Aitor's vision of sheer perfection. It was worth waiting for a year to get this reservation and for my daughter to fly from Austin Texas to experience this. My daughter and I were in awe. Thank you, Chef Aitor and Somni staff for an unforgettable night. I will be back...my family and friends must experience your craziness, Chef Aitor.
Overall, this wasn’t for us..
The biggest issue was seasoning: many bites leaned too salty, and by the middle of the meal our tongues felt numb and dry, which made it hard to appreciate subtle flavors.
We also don’t love heavy truffle/caviar-driven menus, and this meal leaned hard in that direction. In particular, the Spanish turbot with white truffle was so dominated by truffle that we couldn’t really taste the fish. Similar story when caviar/truffle oil showed up together — the luxury ingredients overwhelmed the base ingredient.
A few courses also felt experimental in a way that didn’t land for us: the (potato) croissant ate overly oily, and the Ibérico pork came out quite rare with a chewy interior.
Highlights: Coco crab (pomelo + crab was genuinely interesting), Mejillones (a smart layered take on mussel flavor), and the desserts were excellent — especially “Cow and her milk” and Silenci d’hivern (yuzu mousse). If anything, the pastry/dessert side felt the most “Michelin level.”
I can see why people who love truffle/caviar and bold seasoning would be thrilled, but if you prefer cleaner, ingredient-forward flavors, it may not be the best fit.
Regarding the service, I get why people complained. With a >1:1 staff to guest ratio, we still experienced some eyebrow-raising moments. For example, our table was left all empty and unattended while the first table already on round 2. All of the staff seem to be busy and hustling, sometimes “performing”, but the end outcome is underwhelmed customers
