SOMMA, a contemporary Italian restaurant created by Puglian chef Mirko Febbrile in collaboration with The Lo & Behold Group, is a reimagined luxury for the modern world. Located in Singapore’s creative New Bahru cluster, the restaurant brings a fresh perspective to the global haute cuisine scene.
SOMMA Restaurant opened its doors in September 2024.
The restaurant was designed by London-based Nice Projects, who were commissioned by Mirko Febbrile to create a space that reminded him of his home in Puglia in the south of Italy, but, like his food, reinterpreted in a modern way. The challenge was to showcase the beauty of the original building with its eight metre high vaulted ceilings, but to create a space that was comfortable and sophisticated.
Mirko Febbrile shared with us some interesting facts about his dream come true.
– What prompted you to establish your business in Singapore instead of your home country, Italy? And the location is quite unusual — it’s a former girls’ school.
– I first came to Singapore a decade ago. I’m from a small, quiet town in Puglia, and the city’s high energy and fast pace was something that immediately drew me in. Everything felt alive. When I saw the former school building where the restaurant is now located, I fell in love with the premises and said to myself that if there was even the slightest chance of opening a restaurant here, I would wait for it. And that moment has fortunately come. It was the perfect space at the perfect moment, with the perfect people, and a true embodiment of the SOMMA belief — the sum of things.
– What does the name of the restaurant signify?
– “Somma” translates to “sum” in Italian, and for me, it’s also an encapsulation of my Puglian roots, to the experiences I’ve had around the world, and the evolving journey for me and my team. SOMMA represents the “sum” of choices I have made so far in my life as a person and as a professional. It is also a testament to my team to own their choices and beliefs and persevere.
The restaurant occupies two floors. The upper is an intimate 36-seat venue, including a private dining room for eight, where Mirko introduces a modern take on Italian cuisine, complemented by his creative flair. On the ground floor is a bar, where cocktails can be savoured in a relaxed and interactive atmosphere. Also on the ground floor is Somma Lab, a research laboratory and cookery school.
– The restaurant’s interior skillfully combines historical elements with modern details, creating an intimate atmosphere reminiscent of a private palazzo and a dramatic ambiance of a haute cuisine restaurant. Could you share the story behind the project and your involvement in its creation?
– The design process of SOMMA was deeply personal. I wanted to create a space that felt timeless but also had a modern, vibrant energy, much like the food we serve. The former library of Nan Chiau High School, with its grand double-height ceilings, was the perfect canvas to work with. We had collaborated with Sacha Leong of Nice Projects for another one of my restaurants, Fico, and knew that he was the one that could help bring our ideas to life. We transformed the space while preserving its character. The materials we chose, like Italian stone and leather, combined with the handwoven rugs and ceramics by Italian artisans, reflect both my Italian roots and my commitment to craftsmanship. Every element of the design speaks to a harmony between past and present, just as I aim to do with the dishes we serve. We involved many artisans from Puglia and the world to give life to this special project.
The combination of old and new has created a space that is special, relaxed, confident and timeless. A key decision was to place the demonstration kitchen right at the entrance, so that guests are greeted by the whole team on arrival and their dinner begins with a bouquet at the kitchen counter, from which dried branches of carob, fennel, mako and others are pulled to welcome guests. And the tables are arranged so that each has a view of the kitchen and the team of chefs.
– The kitchen greets guests at the entrance. Is this a special idea to immediately welcome those entering the room?
– We wanted to design a dining experience that focused on creating a connection between our team and our guests. I wanted us to interact with guests from the moment they enter the restaurant to personally welcome them and give them the opportunity to view the restaurant like a friend’s home. For me, cooking has always been about sharing stories, flavours, and experiences. By having the kitchen open and visible to our guests, I want them to feel involved in the process, to see the energy and passion that goes into each dish.
The restaurant’s menu embodies Mirko Febbrile’s long-standing passion for finding luxury in simplicity while honouring his heritage, a creative exploration of contemporary Italian cuisine where purpose prevails over excess.
– Could you share the process behind creating your menu, which boasts a diverse array of Italian ingredients, all sourced directly from Italy? What inspired you to embark on this culinary journey?
– The entire SOMMA experience is rooted in Puglian traditions, but we try to find new ways to tell our stories. Growing up in Puglia, food was about community and connection, and for me today, it is a direct reflection of culture. Each of our dishes are inspired by tradition and experiences and we source ingredients from Puglia, the rest of Italy, and also around the world. If an ingredient is at its height, we’re not afraid of using it multiple times throughout our menu — it’s about creativity, and honouring the hands that nurtured the produce, rather than excess and ‘luxury for luxury’s sake’.
The way we approach seasonality is explored and reimagined in a uniquely SOMMA way: one that is guided by the pulse of life in Puglia — the people, their traditions, and activities. We’re currently in Solterra season, which honours the harmony between sun (‘sol’) and earth (‘terra’), the ingredients that are carefully nurtured by both nature and the hands that take care of them; and celebrating the way that Puglians eat, live, and gather. Our upcoming two seasons will shape the menu with a deeper understanding of Puglia’s traditions. Vendemmia, the harvest season, will highlight the land’s natural rhythms, drawing on grape and olive harvests, chestnut roasting, and the rewards of seasonal produce while Folklore will explore Puglia’s winter traditions, from the bonfires of Saint Anthony to the energy of local carnivals.
– As you observe the guests during dinner, what emotions do you notice on their faces?
– I love when I spot curiosity and joy on our guests’ faces. We enjoy answering their questions, it is always an exchange that is both emotional and intentional. Dining at Somma is an experience that encourages discovery where guests may recognise some familiar flavours but presented in unexpected ways. I hope that they feel a sense of surprise and wonder along with warmth and comfort. It’s about creating a space where people can relax and enjoy the food while also exploring new textures and tastes.
– Even in such a short time since opening, you must have already received numerous feedback from guests. What aspects of the restaurant appeal to them the most, and what areas might require improvement or additional features?
– Feedback has been absolutely heartwarming! Guests appreciate how welcoming and warm the space feels, breaking away from the traditional premises of fine-dining. We try to communicate as much as possible with our guests so that they understand the entire story behind the produce and dishes that they are tasting, creating a deeper connection every time they walk through the doors. We’re always looking to create bold and unforgettable moments, whether it’s through our service or how we connect with the community. We’re always on the look-out for new ways to work with artisans and brands who align with our values and want to continue telling their story alongside ours.
“At SOMMA we have a distinct standard for our style of service, ensuring that guests fully understand what goes into the creation of their food and the small touches that enhance their experience. We want them to feel, immerse themselves in emotions, and create an evocative experience that stays with them. For example, Somma’s Cheese Experience never fails to impress. What sets it apart is how deeply involved we are in every step of the process. Instead of simply sourcing cheeses, we work closely with artisanal cheesemakers — studying, collaborating, and carefully selecting each cheese. We then take it a step further by ageing the cheeses using by-products from our own kitchen, ensuring nothing goes to waste. Our team is hands-on from start to finish, shaping every detail of the final product that our guests enjoy. During the experience, guests are guided through each cheese, discovering how it’s infused with flavours from kitchen scraps. It’s a full-circle moment when they realise the same ingredients appear throughout their meal, reimagined in a different form.”
– And to conclude our conversation what are your thoughts and feelings about the current state of the project and its future? Are there any exciting plans or collaborations you’d like to share?
– I’m incredibly proud of what we’ve built at SOMMA, especially considering we’re only six months old. We’ve poured years of work into refining every detail, and the response from our guests has been rewarding. Looking ahead, I’m excited about what’s to come.
“At Bar Somma, we are excited to expand our collaborations with international bars, bringing in bartenders from around the world to share their expertise and introduce new perspectives. These partnerships will create meaningful exchanges that connect people, places, and ideas.”
Somma Lab, the heart of R&D will launch a series of masterclasses soon. Behind the scenes look behind the lab that drives innovation and creativity, with learning modules led by key people in the team who drives the restaurant’s program — from R&D CChef Loris, Bar Manager Mel and Chef Samuel Teo. Somma Lab will soon be launching a series of masterclasses. These sessions will offer an exclusive behind-the-scenes look at the creative engine that drives our innovation. Led by key members of the team, each module will dive into the methodology and thinking behind the restaurant’s program.
“This initiative is part of our broader commitment to nurturing the next generation of hospitality talent, — says Mirko. Beyond our upcoming masterclasses, we continue to offer learning opportunities that are accessible and meaningful. For instance, on the third Tuesday of every month, SOMMA Restaurant opens up four seats at a shared table exclusively for culinary and hospitality students — offered at 50% off. This initiative is open to students currently enrolled in recognised culinary or hospitality programs, locally or internationally”.
SOMMA Restaurant
Address: New Bahru (Big Block), 46 Kim Yam Road, #04-02, S(239351) Singapore
Opening Hours: Restaurant Fri —Sat: 12.00 — 13.30, Tue — Sat: 18.00 —22.30; Bar Somma Tue — Sat: 18.00 — 00.00
Instagram: @somma.world
Text: Marina Timo
Photo courtesy: SOMMA
