Nestled in the heart of the city, Zaytinya stands as a beacon of Mediterranean culinary brilliance. Every year during Restaurant Week, excitement fills the air as locals, food lovers, and curious new diners alike anticipate a special menu that promises both tradition and innovation.
With a menu curated by some of the most talented chefs in the industry, Zaytinya delivers a dining experience that fuses the old-world charm of classic recipes with modern gastronomic flair. The Restaurant Week menu, in particular, is a vibrant showcase of the restaurant’s ethos: hospitality, creativity, and a deep reverence for the diverse flavors spanning Greece, Turkey, and Lebanon.
From the moment you walk through the doors, you are greeted by the tantalizing aroma of freshly baked bread and aromatic herbs. The atmosphere is lively yet inviting, perfectly complementing the shared-plate approach that Zaytinya champions.
Restaurant Week serves as the ideal opportunity to explore the breadth of the Mediterranean palette, with each dish thoughtfully crafted to highlight fresh, seasonal ingredients. Whether you are a seasoned regular or a first-time visitor, the special menu offers a journey through sun-soaked coasts and bustling bazaars, all within a few unforgettable courses.
This year’s offerings are particularly remarkable, featuring both beloved classics and inventive new creations that are sure to delight every palate.
Introduction to Zaytinya’s Restaurant Week Experience
Restaurant Week at Zaytinya isn’t just a meal—it’s an event. This celebrated occasion turns dining into a sensory journey, introducing guests to the vibrant tapestry of Eastern Mediterranean cuisine.
The menu, carefully designed for the week, highlights the rich diversity and bold flavors that have made Zaytinya a landmark destination for food enthusiasts.
The Restaurant Week menu is structured to provide a comprehensive snapshot of what Zaytinya does best. Guests are invited to enjoy a multi-course experience, with each course offering a variety of options that cater to different tastes and dietary preferences.
This special menu is an ideal entry point for those new to Mediterranean cuisine, while also providing seasoned diners with fresh takes on familiar favorites.
Multi-course offerings that encourage sharing and exploration
Dishes inspired by Greek, Turkish, and Lebanese culinary traditions
Seasonal ingredients sourced from local farms and purveyors
“Restaurant Week at Zaytinya is more than a meal—it is a celebration of the Mediterranean’s culinary soul, inviting guests to savor, connect, and discover.” — Chef de Cuisine
The menu’s design encourages a communal approach to dining, reflecting the Mediterranean spirit of hospitality. Each dish is served as a small plate, allowing diners to sample a wide range of flavors and textures in a single sitting.
This format not only adds excitement to the meal but also showcases the creativity and versatility of the kitchen.
Appetizer Highlights: A Prelude to Flavor
The appetizer selection on Zaytinya’s Restaurant Week menu sets the stage for the courses to follow. Each plate is meticulously crafted to awaken the palate, blending familiar ingredients with innovative twists.
These starters serve as a culinary prologue, inviting diners to embark on a flavor journey that spans the Mediterranean.
Standout appetizers this season include the Hummus with House-made Pita, Crispy Brussels Afelia, and Fattoush Salad. Each dish demonstrates the kitchen’s commitment to authenticity and freshness, while also incorporating unique touches that differentiate Zaytinya from other Mediterranean restaurants.
Signature Dips and Spreads
The menu features an array of dips that are as visually appealing as they are delicious. The classic Hummus remains a perennial favorite, made creamy with premium tahini and finished with a drizzle of bright, peppery olive oil.
For those seeking something more adventurous, the Tzatziki offers a cool, garlicky contrast to the warmth of freshly grilled pita.
- Hummus with Tahini: Silky chickpea puree, olive oil, and a touch of lemon
- Smoked Eggplant Baba Ghanoush: Roasted eggplant with pomegranate seeds and fresh herbs
- Labneh: Creamy yogurt cheese with za’atar and olives
Freshness is paramount in every appetizer. Seasonal vegetables play a starring role, whether in the vibrant Fattoush Salad—which combines crisp greens, tomatoes, and toasted pita—or in marinated olives that offer a briny, satisfying bite.
The use of local produce ensures that each plate bursts with flavor and nutrition.
“The appetizers at Zaytinya invite guests to taste the Mediterranean’s essence—simple, fresh, and full of life.” — Restaurant Critic
For those with dietary restrictions, several appetizers are gluten-free or vegan, ensuring that every guest can participate in the shared experience. This inclusive spirit is a testament to Zaytinya’s dedication to hospitality and culinary excellence.
Main Courses: Mediterranean Innovation Meets Tradition
The main courses on the Restaurant Week menu embody Zaytinya’s philosophy: honor the roots, but never stop evolving. Each dish bridges the past and present, artfully blending age-old techniques with contemporary presentation.
Diners can choose from a selection of proteins, grains, and vegetarian options, ensuring there is something for everyone.
Among the most popular choices are the Lamb Kebab, Grilled Branzino, and Imam Bayildi, a Turkish classic of stuffed eggplant. These dishes showcase the kitchen’s deft hand at balancing robust spices with delicate flavors, creating a harmonious plate that lingers in memory long after the meal is done.
Comparative Highlights
| Dish | Main Ingredient | Flavor Profile | Dietary Notes |
| Lamb Kebab | Lamb | Smoky, spiced, hearty | Gluten-free |
| Grilled Branzino | Fish | Bright, citrusy, light | Dairy-free |
| Imam Bayildi | Eggplant | Herbaceous, savory, aromatic | Vegan, gluten-free |
Each main course is accompanied by thoughtfully paired sides, such as lemon-infused rice, sautéed greens, or a tangy yogurt sauce. The attention to detail in these accompaniments elevates the entire dining experience, ensuring that every bite is perfectly balanced.
Lamb Kebab: Marinated in Mediterranean spices, grilled to perfection, and served with aromatic rice
Grilled Branzino: Whole fish, deboned and grilled, finished with lemon and herbs
Imam Bayildi: Slow-baked eggplant stuffed with tomatoes, onions, and pine nuts
Vegetarian and vegan guests are never an afterthought at Zaytinya. The kitchen’s commitment to inclusivity is evident in dishes like Stuffed Grape Leaves and Mushroom Souvlaki, which deliver flavor and satisfaction without compromise.
This ethos is woven into the fabric of the entire menu, making Zaytinya a welcoming space for all.
Decadent Desserts: The Sweet Finale
No meal at Zaytinya is complete without dessert, and the Restaurant Week menu offers a selection that is as imaginative as it is indulgent. Each dessert is designed to provide a fitting conclusion to the Mediterranean feast, combining traditional flavors with modern technique.
The Baklava is a perennial favorite, featuring layers of flaky pastry, spiced nuts, and honey syrup. For those seeking something lighter, the Greek Yogurt Mousse delivers a tangy, refreshing counterpoint, finished with seasonal fruit and a drizzle of local honey.
Sweet Selections
- Baklava: Pistachios, walnuts, phyllo, and honey
- Greek Yogurt Mousse: Light, creamy, topped with berries
- Turkish Delight: Rose and lemon flavors, dusted with powdered sugar
One of the standout offerings this year is the Chocolate Olive Oil Cake. This decadent treat pairs the richness of dark chocolate with the subtle fruitiness of extra-virgin olive oil, creating a dessert that is both familiar and unexpected.
The cake is served with a dollop of whipped labneh and a sprinkle of sea salt, adding layers of flavor and texture.
“Desserts at Zaytinya are a celebration in their own right—each bite is a reminder of the Mediterranean’s love for life’s sweetest moments.” — Pastry Chef
For those with dietary restrictions, the menu notes which desserts are gluten-free or nut-free. This thoughtful approach ensures that every guest can end their meal on a sweet note, regardless of their needs or preferences.
Wine and Beverage Pairings: Elevating Every Course
A well-chosen beverage can transform a great meal into an unforgettable one. Zaytinya’s Restaurant Week menu includes expertly curated wine and beverage pairings that highlight the flavors of each course.
The wine list features selections from Greece, Turkey, and Lebanon, providing a rare opportunity to explore the region’s lesser-known varietals.
Among the standouts are a crisp Assyrtiko from Santorini, a robust Turkish Kalecik Karası, and a fragrant Lebanese Musar Jeune. These wines are chosen not just for their quality but for their ability to complement Zaytinya’s bold, complex dishes.
Comparative Wine Table
| Wine | Origin | Flavor Notes | Recommended Pairing |
| Assyrtiko | Greece | Citrus, mineral, crisp | Grilled Branzino, Fattoush |
| Kalecik Karası | Turkey | Red fruits, spice, medium-bodied | Lamb Kebab, Baba Ghanoush |
| Musar Jeune | Lebanon | Floral, berry, smooth | Imam Bayildi, Baklava |
Zaytinya’s beverage program extends beyond wine, offering creative cocktails and non-alcoholic options. The Pomegranate Spritz and Rose Lemonade are refreshing choices for those seeking something unique.
Each beverage is thoughtfully crafted to enhance rather than overpower the food.
- Pomegranate Spritz: Effervescent, tart, and slightly sweet
- Rose Lemonade: Aromatic, floral, and bright
- Selection of regional teas and coffees
Pairing guidance from the knowledgeable staff ensures that each guest can find the perfect match for their meal. The focus is always on balance and harmony, reflecting Zaytinya’s holistic approach to hospitality.
Vegetarian and Vegan Delights: A Plant-Forward Feast
Zaytinya’s commitment to inclusivity and culinary innovation shines through in its vegetarian and vegan offerings. The Restaurant Week menu features a variety of plant-based dishes that deliver on both flavor and nutrition.
These creations are not mere afterthoughts; they are central to the Zaytinya experience.
The Imam Bayildi is a standout, with its slow-cooked eggplant, tomatoes, and pine nuts. Other options, such as the Chickpea and Spinach Stew and Mushroom Souvlaki, showcase the kitchen’s ability to coax deep flavor from humble ingredients.
Popular Vegetarian Offerings
- Imam Bayildi: Eggplant, tomatoes, onions, pine nuts
- Chickpea and Spinach Stew: Spiced chickpeas, wilted spinach, cumin
- Mushroom Souvlaki: Grilled mushrooms, peppers, and onions on skewers
Each dish is designed to satisfy even the most dedicated carnivores. The interplay of spices, textures, and sauces creates plates that are hearty and deeply satisfying.
Seasonal produce is always at the forefront, ensuring freshness and sustainability.
“Vegetarian cuisine at Zaytinya is about abundance, not restriction. Every dish bursts with flavor, color, and creativity.” — Restaurant Manager
Zaytinya’s plant-based options are clearly marked on the menu, making it easy for guests to choose according to their preferences. This clarity is part of the restaurant’s broader mission to make Mediterranean hospitality accessible to all.
Ambiance and Service: The Zaytinya Hospitality Difference
Dining at Zaytinya during Restaurant Week is as much about the atmosphere as the food. The restaurant’s design, inspired by the light and warmth of the Mediterranean, creates a setting that is both sophisticated and welcoming.
High ceilings, blue accents, and natural materials echo the coastal landscapes of Greece and Turkey.
The staff at Zaytinya are renowned for their expertise and genuine hospitality. From the moment guests arrive, they are made to feel at ease, with attentive yet unobtrusive service that enhances the dining experience.
Staff members are well-versed in the menu and happy to make recommendations or accommodate special requests.
Key Elements of the Zaytinya Experience
- Warm, inviting décor with Mediterranean influences
- Knowledgeable staff focused on guest satisfaction
- Accommodations for dietary needs and preferences
The open kitchen adds an element of theater to the meal, allowing guests to witness the skill and passion that goes into each dish. This transparency fosters a sense of connection between diners and the culinary team, deepening appreciation for the craft of Mediterranean cooking.
Attention to detail is evident in every aspect of the experience, from the hand-folded napkins to the curated playlists that evoke the spirit of the Mediterranean coast. Zaytinya’s approach to service underscores its reputation as a leader in hospitality, making Restaurant Week an event to remember.
Tips for Making the Most of Restaurant Week at Zaytinya
With the popularity of Restaurant Week, planning ahead can greatly enhance your experience at Zaytinya. The restaurant tends to fill up quickly during this period, so reservations are highly recommended.
Arriving early or visiting during off-peak hours can also help secure the best seats in the house.
Guests are encouraged to explore the full breadth of the menu by ordering a variety of dishes to share. This communal approach not only allows for a richer tasting experience but also reflects the Mediterranean tradition of conviviality and togetherness.
Actionable Advice
- Reserve early to ensure your preferred date and time
- Ask staff for wine and cocktail pairing recommendations
- Inform the restaurant of any dietary restrictions in advance
- Embrace the shared-plate format for a true Mediterranean experience
Zaytinya’s Restaurant Week menu is designed for discovery, so don’t hesitate to try something new. The staff are always happy to guide guests through the menu and suggest dishes based on individual preferences.
“The best way to experience Zaytinya is to gather your favorite people, order a variety of plates, and savor every bite together.” — Frequent Diner
Lastly, don’t forget to save room for dessert and explore the beverage pairings. These final touches can turn a memorable meal into an extraordinary one, leaving you with flavors and memories that linger long after you leave the restaurant.
Conclusion: A Culinary Celebration Not to Be Missed
Zaytinya’s Restaurant Week menu stands as a testament to the vibrancy and generosity of Mediterranean cuisine. Each dish, from the first appetizer to the last bite of dessert, is a celebration of flavor, tradition, and creativity.
The restaurant’s commitment to quality, hospitality, and inclusivity ensures that every guest feels welcomed and valued, no matter their background or dietary needs.
Dining at Zaytinya during Restaurant Week is more than just a meal—it’s an immersion into a world of culinary artistry and heartfelt hospitality. The carefully curated menu reflects a deep respect for Mediterranean heritage, while also embracing innovation and modern sensibilities.
Whether you are drawn by the promise of bold spices, the allure of fresh, seasonal ingredients, or the joy of sharing plates with friends and family, there is something here for everyone.
As Restaurant Week unfolds, Zaytinya invites you to embark on a sensory journey that delights and inspires. Take the opportunity to explore new flavors, connect with loved ones, and savor the unique spirit that defines this beloved restaurant.
In every plate and every moment, you will find the essence of the Mediterranean—welcoming, exuberant, and unforgettable.
