Somma Singapore: Inside Chef Mirko Febbrile's Solterra Puglian Tasting Menu

Somma, on the fourth floor of New Bahru, has quietly become one of Singapore's most compelling Italian dining rooms. Under Chef-Partner Mirko Febbrile,  formerly of Michelin-starred Braci, the restaurant's latest seasonal menu, Solterra, is a deep, sun-drenched study of Puglian cucina povera, translated into precise, modern technique.

The restaurant's standing was further cemented with its recognition on 50 Best Discovery, the global platform curated by the team behind The World's 50 Best Restaurants and The World's 50 Best Bars. Rather than a ranked list, 50 Best Discovery spotlights exceptional hospitality destinations, from restaurants, bars, hotels, and vineyards worldwide through expert recommendation, placing Somma among a curated global set of dining destinations.

Here's a full breakdown of the menu, pricing, wine pairings, and what to expect from a visit before the season closes on 29 August 2026.

Ambiance & Spatial Design: Atmospheric Puglia via This Humid House

Somma’s dining room undergoes a complete spatial overhaul for Solterra in collaboration with design studio This Humid House. The result is an evocative sensory translation of Southern Italy's landscape.

• Architectural Passage: At the entrance, tall clusters of dried corn stalks create a textured, sculptural walkway reminiscent of Puglia’s grain fields.
• Earth & Soil Tones: Inside the main dining space, suspended forms in deep red earth and sand tones introduce warmth and stillness, complemented by preserved local botanicals.
• Coastal Accents: Elements drawing from traditional drying racks hang gracefully overhead, evoking coastal processes driven by sun and sea air.

The spatial interventions ground Somma firmly in its source material, making the environment as narrative-driven as the plate.

The Solterra Menu: Culinary Highlights

Solterra translates the principles of cucina povera (the rustic tradition of resourcefulness) into refined modern gastronomy. Chef Mirko crafts complex layers from humble agricultural roots, zero-waste philosophies, and precision technique.

Key Standout Dishes 

• Dry Light (Corn): A clear, aromatic corn broth utilising the whole vegetable, from kernels to husk. Butter-cooked and grilled corn infuses overnight before being finished with Coratina extra virgin olive oil harvested directly from the Febbrile family estate.
• Thistle (Mammole Artichoke): Slow-cooked and deep-fried carciofi fritti served over burnt lemon and artichoke trimmings, topped with two-week house-aged perch lardo spiced with black cardamom and reduced peppers.
• Ancient Grains (Burnt Wheat & Friar’s Beard): A core seasonal fixture inspired by post-harvest gleaning. Burnt wheat, carob, and Coratina EVOO are paired for a course explicitly meant to be enjoyed scarpetta-style (wiping the plate clean with bread).
• Meridian (Bluefin Tuna & Tomatoes): Capturing the peak of summer, Mediterranean yellowfin tuna is served with slowly baked San Marzano tomatoes, sweet yellow nectarines, and Ligurian Taggiasca EVOO. A side pairing features a Roma and Datterini tomato sorbet infused with wild mulberries and rocket oil.
• Rural Cooking (Clay-Baked Eggplant Ditali): Eggplants wrapped in fig leaves are buried and roasted under clay. The Ditali pasta is simmered in a Parmigiano whey and burnt honey broth, elevated by Lardo di Colonnata and red tomato-strawberry vinegar chimichurri.
• Somma's Signature Plains (Spaghettone Khorasan): Ancient Khorasan wheat spaghettone tossed in a red carrot reduction (where 20kg of fresh carrots yield just 1kg of sauce), paired with mantis shrimp bisque, sea snails, and Ossetra caviar.
• Embers (Milk-Fed Lamb): The climax of the savoury sequence features milk-fed lamb roasted over open fire, served with pasture greens, chamomile vinegar, and chamomile-hay infused caprino cheese. The crispy skin, succulent texture, and communal finger-food approach highlight Puglia's rustic heritage.

Dessert, by Pastry Director Jeannette Ow 

The dessert path avoids excessive sweetness, prioritising acidity, restraint, and wild herbs:

• Spring: An Amalfi lemon granita and strawberry sorbet served with dehydrated wild strawberries, aloe vera, and house-made elderflower cordial.
• Late Sun: A warm 75% single-origin Tulakalum chocolate soufflé wrapped inside a thin chocolate crêpe, balanced by white tea gelato and flambéed cherries finished tableside.
• Piccoli Dolci: Puglia-inspired mignardises including tarallo-pastry cannoli filled with sheep’s milk ricotta, Moscato di Trani jelly tarts, and mostaccioli biscuits with rosemary caramel.

Optional Upgrade: The Somma Cheese Experience ($52++)

Somma's R&D team presents an exceptional in-house aging program utilising kitchen scraps and fermentations. Standout offerings include:

• Pecorino Val d’Orcia (Tuscany): An artisanal sheep’s milk cheese aged 20 days on the farm and finished for 10 days in-house at Somma using red carrots, figs, preserved tomatoes, and chamomile. Paired with a dry white Vin de France made from Chenin Blanc grapes. 
• Formaggella di Malga (Trentino-South Tyrol): An alpine cow’s milk cheese from Trentino-South Tyrol, aged 45 days at the farm and 11 days (4+7) in-house at Somma. Infused with cherries, yellow tomatoes, seaweed, and sake, it is paired with a classic Japanese sake offering a brisk, rich umami profile.
• Piacentinu Ennese (Sicily): A full-fat sheep’s milk cheese from Enna, aged 60 days on the farm and 10 days in-house at Somma. Infused with saffron, black pepper, cedro, and carob for a rich, aromatic profile is paired with a non-alcoholic Celeriac and Almonds Juice.
• Bluefalo (Lombardy): A rich buffalo milk cheese from Bigarletto, aged 100 days at origin followed by 20 days in-house at Somma. Aged with spent coffee grounds, whisky, and candied pears, and paired with a refreshing Cold-Brew Calamansi Juice.

Wine & Drinks Pairings 

To elevate the Solterra menu, Somma offers three curated 5-glass drinks pairing paths tailored to different dining preferences:

• Botanica ($98++): Somma’s refreshed non-alcoholic pairing. Crafted entirely from botanicals, natural fermentations, and house-made infusions, this program mirrors the progression of the food menu—providing structure, depth, and vibrant acidity without alcohol.
• Mixed Sips ($138++): A flexible, eclectic pairing featuring a mix of curated fine wines, bespoke cocktails, and zero-proof botanical expressions.
• Italiano ($178++): A focused, 5-glass journey exploring Italy’s most distinctive wine-growing regions:
  1. Particella 181 Sorelle Bronca Prosecco
  2. Torre di Giano Vigna Il Pino 2021 Lungarotti
  3. Bianco del Casale 2023 Ca' La Bionda 
  4. Le Macchiole Bolgheri Rosso 2022
  5. Aleatico Polvanera Puglia 

The Verdict

Somma's Solterra is far more than a seasonal menu update—it is a masterful homage to Puglian terroir, sustainable cucina povera, and spatial storytelling. Watching Chef Mirko Febbrile’s kitchen operate with calm, quiet precision was a masterclass in culinary composure, while the front-of-house service unfolded like a synchronised dance with every course. Soulful, atmospheric, and deeply emotional, Solterra engages every sense to deliver one of Singapore's most essential Italian dining experiences of 2026.