Sommelier
Eva for fine dining · Est. 2026

The table sommelier your restaurant already needed.

A discreet in-service concierge trained on your kitchen — chef's philosophy, ingredient provenance, wine pairings, tonight's off-menu. Present at every table. Never rushed. Never absent.

Not a QR menu.A sommelier at every table.
Book a tasting demo →See the guest experience
La Maison
Modern French · Est. 2018
Table 7 · Chef Ananya presiding
Good evening. May I guide you through the kitchen tonight?
Chef's Table Tonight
The tasting menu, this evening's specials, and off-menu offerings.
Pair or Build My Meal
Wines, cocktails, and courses shaped to your table.
Ask Anything
Provenance, allergens, chef's story — whatever the moment invites.
Voice enabled · Tap to speak
01The guest experience

Three doors. All quiet.

Every guest at every table scans one QR — and joins the same Eva session as their companions. No sign-up, no app, no wait. What they see is deliberately simple: three ways to begin, and the door to ask anything at all.

  • Chef's Table TonightTonight's tasting menu, seasonal specials, off-menu preparations the staff would have mentioned had they had the time.
  • Pair or Build My MealWine pairings for what the table has ordered. Cocktail suggestions for the moment. Course sequencing built around dietary preferences and occasion.
  • Ask AnythingWhere the lamb came from. Why the chef changed the risotto this season. What's coming next month. Voice-enabled, though most guests still prefer to type.
02How Eva arrives

A card slipped inside the menu. Nothing more.

Eva reaches the table the way any thoughtful gesture would — quietly, on premium paper, tucked into the existing menu. No signage. No table-tents. No plastic stands. The QR is per-table and personal to the guest's seat.

  1. Premium paper insert, printed in your voice
    Sized to your menu, produced to match your paper stock and brand marks. Guests find it as they open the menu.
  2. Per-table QR, table-mode session
    Every phone at the table lands in the same session. Guest 2 sees what Guest 1 asked, without the tap-to-invite dance.
  3. Session ends with the bill
    No data ownership from the guest, no lingering session. Eva quietly closes when the table clears.
La Maison × Eva
Should the sommelier
join you at the table?
Scan to begin
Table 7 · Kitchen open until 11
03What Eva is trained on

Your kitchen. In detail.

Eva is trained on your restaurant — not a general food model. The training is a structured single-visit conversation with your chef and F&B manager. From there, it maintains itself with weekly menu updates.

The story
Chef's philosophy & dish provenance
The origin story behind each dish. The seasonal reason it's on tonight's menu. The ingredient sourcing narrative — the specific farm, the specific fisherman, the specific harvest.
The pairing
Wine list & cocktail intelligence
Full wine list with pairing logic — what works with which course, which vintages are drinking well, which glass to order versus the full bottle. Same for bar programme.
The moment
Tonight's specials & off-menu
Weekly menu additions and one-off preparations get pushed to Eva through a simple weekly review with your chef. The seasonal truffle. The morning's oysters. The bread from Tuesday's bake.
The care
Allergens & dietary detail
Every dish tagged for allergens, dietary lineage, and prep-line cross-contamination. When a guest asks whether the dessert is vegan, Eva answers with certainty — not with "please check with your server."
The room
Service context & occasion
Trained on the room itself. Seating layout, private dining rooms, kitchen tour availability, corkage policy, dress code. The questions your guests would rather not ask staff.
The voice
Your restaurant's personality
Eva takes on your restaurant's voice, tone, and register. Warm and effusive at a family-run Italian. Precise and understated at a Kaiseki counter. Never generic. Never off-brand.
04The way Eva speaks

Sample exchanges from the table.

Three moments — a first-time guest, a wine-pairing question, and a dietary concern. Each answered with the confidence of a sommelier who has read the kitchen's notes.

First-time guest · 8:12 PM
First time here — what's the one dish we shouldn't leave without trying?
Chef Ananya's burnt aubergine with saffron labneh. It's been on every menu she's ever written — the dish that made her leave hotel kitchens and open her own place. On a first visit, most guests order it as the shared starter for the table. Would you like me to note it for your server?
Wine pairing · 8:34 PM
We've ordered the sea bass and the lamb shoulder. One wine for the table?
Rare that one wine holds both, but the 2021 Domaine Grand Père Rhône we have on the list does — enough weight for the lamb, restrained enough to not overpower the sea bass. It's ₹4,800 the bottle. Alternately, we could pour glasses — a Chablis for the fish, a Syrah for the lamb — for a similar total.
Dietary concern · 9:04 PM
My daughter has a severe peanut allergy — what desserts can she have?
Three options I can confirm are prepared on a peanut-free line: the hazelnut praline crémeux, the rhubarb sorbet with fennel shortbread, and the dark chocolate ganache. Chef has been notified — she'll come by the table herself before service.
Ask anything · 9:41 PM
Where does the lamb come from?
A family farm in Chikkaballapur, three hours from here. We work with them directly — same lambs raised for Chef Ananya's mother's kitchen forty years ago. Chef visits every quarter. It's the one ingredient she refuses to source through a distributor.
05The voice

Eva doesn't sound the same at every restaurant.

A shared platform, but every deployment has its own voice — shaped in a session with your chef and F&B lead. The same question, phrased three ways for three restaurants. That's the point.

At a modern Indian tasting room
"Chef would tell you the tomato khichdi is the emotional centre of the menu — I'd agree."
At a Kaiseki-inspired counter
"Tonight's course begins with the ayu — river fish, quickly grilled. It arrives in eleven minutes."
At a family-run trattoria
"Nonna's ragù, of course. Everyone starts there. And the tiramisu — but only if you leave room."
06For the owner

A guest who is better hosted is a guest who orders differently — and returns sooner.

8–15%
Average table value
Lift in average table value observed during pilot deployments. Driven by pairing conversions and guest-led course additions — not push, not nudge, not pop-up.
2×
Guest questions answered
More questions than a full service team could take in the same hour — most guests don't ask staff the questions they'd ask a discreet screen. Eva answers both.
100%
Staff freed for hospitality
Your servers stop reciting the specials for the hundredth time. Your sommelier stops apologising for not being at Table 12. Both do the work they were hired for.

Metrics reported are from private pilot deployments over 6–12 weeks. Actual outcomes vary by cuisine, table turn, and existing service programme. We'll baseline your restaurant during the tasting demo and share honest projections before you commit.

Built by the team behind Eva at 10 malls.
10
M3M properties
live with Eva
2,300 /wk
Live shopper
conversations tuning Eva
3 yrs
Building the Indian
retail AI stack
07Commercial shape

Priced like a good pairing programme.

A one-time enablement covering the training visit, voice tuning, insert card design and printing, and per-table QR setup. Then a monthly subscription per restaurant covering hosting, weekly menu refresh, and support.

Structured to earn out within a single busy week of table value uplift. Priced individually per restaurant — a family trattoria and a fifteen-course tasting counter live in different worlds.

One-time
Enablement + insert
Monthly
Per restaurant
Included
Weekly menu refresh

Full pricing shared during the tasting demo — we tailor it to your covers, menu depth, and service model.

Book a tasting demo.

We come to your restaurant. Ninety minutes with your chef and F&B lead. You leave with a working Eva session tuned to your menu — and honest projections for what it changes about your service.

Request a tasting demo →
Or write to customer_support@idigizen.com