Our Favorite Mediterranean Bites
The cuisine of the Mediterranean includes Italian, Greek, French, and Eastern European dishes focused on fresh seafood and fresh vegetables. They’re inspired by what’s found on the coast and much of it is seasonal. Check out the most popular dishes of each region and taste them at our upcoming Treasure Island event. We’re drawing inspiration from the Italian heritage of SF and creating a Mediterranean coastal hang out right here in SF.
Italian
- Focaccia Ligure: This variation of the popular Italian flatbread has a crunchy, golden crust with a soft, fluffy interior. The toppings are kept relatively simple and usually feature nothing more than olive oil and salt. It’s typically covered in dimples
- Arancini: Fried risotto balls, usually stuffed with cheese and ragu. There’s also a Roman variation called suppli which are filled with tomato sauce-coated rice and mozzarella.
- Bruschetta: A slice of toast typically topped with diced tomatoes, basil, garlic, olive oil, and balsamic vinegar.
Greek
- Spanakopita: A savory pie made with layers of phyllo and stuffed with spinach, feta, and herbs. This dish can be made in a rectangle, as a spiral, or in handheld pockets to eat on the go.
- Dolmades: Grape leaves stuffed with herbed rice and sometimes meat like round lamb or beef. It’s herby, fresh, and a great appetizer to kick off your meal.
- Keftedes: These are meatballs packed with herbs like mint and fried until golden and crispy. They’re typically served as a mezze with sauces like tzatziki on the side
French
- Panisse: Chickpea flour fritters that are fried until golden and crispy. It’s a street food that’s often seasoned with nothing more than salt and pepper.
- Tapenade: An olive, caper, and anchovy spread. It’s a bold, briny dish that’s mellowed out a bit by serving on crostini (toasted bread).
- Socca: A thin chickpea flour pancake that is cut into triangles. It’s a bit like a crispy crepe.
- Charcuterie Boards: A collection of cured meats, a variety of cheeses, fruits, nuts, pickles, and jams.
Eastern Europe
- Börek: A flaky pastry shaped into a spiral. Specific fillings differ based on region, but you’ll often find cheese, minced meat, spinach, potatoes, and herbs.
- Ćevapi: Mini sausages spiced and cooked like kebabs. They’re heavily seasoned with garlic, pepper, and paprika.
- Ajvar: A sauce made by roasting red peppers and eggplant over a wood fire. It’s used both as a dipping and a topping.