A modernist twist on tomato bread that plays on one of Zabala’s favorite dishes that his mom served him back home.
Chef Zabala posing beneath one of the installations by Spanish artist Okuda San Miguel.
Uni and parmesan papyrus.
A traditional Catalan lobster and potato stew is transformed into a potato croissant and lobster medallion.
Almond ice cream and chocolate croquant.
Zabala meeting with his kitchen staff inside the new Somni.
The rich variety of plates and bowls that will be deployed at Somni.
Pigtail curry bun.