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06/05/2026
Milk-fed Lamb.
Cooking over embers is a tradition found across Italian farms, and one our main course quietly honours.
Seasoned simply with salt, pepper, and EVOO from Puglia, milk-fed lamb is slowly cooked over almond wood. The fat gently renders, keeping the flesh tender beneath a delicate crisp skin. Finished with lamb jus made from roasted bones, pasture greens and wild herbs dressed with chamomile vinegar, alongside caprino infused with chamomile and hay.
Guests are invited to enjoy it with their hands for the full experience.
24/04/2026
Saturday Lunch Reservations
This April, we have opened our doors in the day. A lighter expression of the season, offered as a 4- or 6-course tasting menu, crafted for a more intimate midday experience.
Reservations available via the link in our bio.
14/04/2026
We’re beyond proud of Pastry Director Jeanette on being named Best Pastry Chef at Tatler Best Singapore 2026.
This accolade by honours those whose impact and contributions continue to inspire the industry.
We have always been in awe of Jeanette, her philosophy on elevating simplicity through technical precision, and her ability to transform nature’s raw ingredients into refined, thoughtful expressions.
Her guiding principle is balance, an instinct for when flavours feel harmonious and never overwhelming, always with restraint at the core.
14/04/2026
Somma is honoured to be named one of Singapore’s finest at the Tatler Best Singapore 2026.
We’re deeply grateful for this recognition, a privilege made possible by the people who have stood by us from the very beginning.
Last night, we were humbled to be surrounded by our peers, a room filled with those whose creativity continues to dare and persevere through a challenging landscape. To stand alongside them means a great deal to us.
This award is a tribute to our incredible team, our cherished partners, our friends, and everyone who continues to believe in us.
Thank you,
27/03/2026
Today, we begin a new season with Solterra.
The menu traces the terrain of Puglia, a land both harsh and generous. Under a strong sun and dry soil, nothing grows without care.
What endures carries depth and character, from fields and gardens to the Adriatic coast.
We hope you feel a sense of home at the table, where sun, earth, and time meet.
Solterra, 27 Mar — 29 Aug
18/03/2026
In collaboration with , design unfolds in dialogue with our menu. So that your experience extends beyond the plate into the room itself.
In the season of Folklore, the design philosophy draws from winter gatherings and shared rituals to evoke the warmth of coming together.
12/03/2026
Montoro Onion.
Paired with burrata di Puglia and cotechino, our welcome bite captures the spirit of the Italian New Year.
Inspired by a Peranakan pie tee, a crisp shell of beer and charcoal holds slow-cooked Montoro onions, a Campanian variety prized for its sweetness. Bread-and-lentil shoyu from our lab fermenting since June adds depth, while lentils and sausage symbolise luck and abundance.
Guests are greeted with the ritual of huddling around a fire, roasting together as the season unfolds.
07/03/2026
At Somma, our cooking echoes the cuisine and landscapes of Puglia.
We celebrate the spirit of this region by staying close to its two pillars: the land and the sea. Drawing from what each has to offer, we take everything and leave nothing behind, bringing out flavours beyond the synonymous.
Our Spaghettone is a way of cooking rooted in respect, for ingredients, for memory, and for the craft that transforms simplicity into depth. Always seeking to provoke thought while still offering a sense of familiarity and comfort.
07/02/2026
Potatoes have always been a winter staple in the countryside. Grown slowly, stored carefully, relied on when little else was available.
Roseval are selected for their dense flesh and low water content, allowing flavour to concentrate. Slow-grown in mineral-rich soil, their thin skin caramelises easily while the flesh stays structured and rich.
07/02/2026
Potatoes.
Charlotte and Roseval potatoes are roasted, then simmered slowly with thyme, sage, and rosemary until their sweetness and depth are released into a broth.
It’s the flavour of roasted potatoes, carried in liquid form inspired by small-town festivals.
The broth is served in a potato carved into a beeswax-lined cup and enjoyed as the first snack of the evening.
07/02/2026
March Reservations
From 1 March, we open our doors for Tuesday dinner service.
These extended evenings lead us toward the close of the current Folklore menu, before a new chapter begins with the arrival of Solterra season later in the month.
Reservations available via the link in our bio.
Address
46 Kim Yam Road, #04-02 New Bahru
Singapore
239351
**Travel Directions to Kim Yam Road, Singapore**
**Public Transport:**
1. **MRT:**
- Take the MRT to Clarke Quay Station (NE5 on the North East Line).
- Exit the station and head towards River Valley Road.
- Walk along River Valley Road until you reach Kim Yam Road, which is a short distance away.
2. **Bus:**
- Check for bus services that stop at Kim Yam Road or nearby stops such as "Mohamed Sultan Rd" or "River Valley Rd."
- You can take buses like 32, 54, 139, or 195 depending on your starting location.
- Alight at the nearest bus stop and walk to your destination.
**Driving/Parking:**
- If you're driving, head towards Kim Yam Road via River Valley Road or Havelock Road.
- There are parking options available along Kim Yam Road and in nearby public car parks. Look for signs indicating available parking spaces.
- Be mindful of any parking fees and regulations in the area.
Safe travels!
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What people say
At Somma, located on Kim Yam Road, diners are treated to a remarkable culinary experience that beautifully blends rustic charm with modern elegance. The restaurant's private dining space is particularly enchanting, featuring a stunning 20th-century vintage table sourced from a Puglian monastery and adorned with a handwoven Italian rug. This intimate setting accommodates up to eight guests, making it perfect for special gatherings where connection and celebration take center stage.
The philosophy behind Somma is deeply rooted in nature-driven cuisine, drawing inspiration from time-honored traditions that have been cherished across generations. Chef Mirko Febbrile’s vision reimagines these age-old practices by highlighting the craftsmanship involved in transforming humble ingredients into exquisite dishes. Each plate tells a story of the land and its bounty, showcasing the richness of Puglia’s heritage.
Somma also pays homage to the makers behind the ingredients, celebrating their dedication and connection to the earth. The narrative of Bruno Doglia and his wife Marisa exemplifies this commitment; their lifelong bond with farming reflects a deep respect for nature and its cycles.
In every aspect—from the thoughtfully curated menu to the inviting ambiance—Somma invites guests to savor not just a meal but an experience that honors both tradition and innovation in Italian dining.
