This family-owned restaurant in Olde Kensington, which also doubles as a hookah lounge, is one of the few spots in Philly serving Jordanian cuisine. Choose from hearty platters of chicken or lamb shawarma, falafel, and hummus, or try one of its flavorful salads, such as the tabbouleh (made with bulgur, parsley, tomatoes, and onions dressed in lemon and olive oil) or the fattoush salad (featuring lettuce, tomatoes, cucumbers, green peppers, and more).

Fishtown’s Hotel Anna & Bel’s resident cafe, Bastia, emphasizes creating beautiful dishes that pay homage to the cultures of Corsica and Sardinia. The offerings here are nothing short of sophisticated, featuring items that are sure to win your heart, like the salt-baked beets with almond and ricotta, half-grilled langostinos with lemon curd, and swordfish brochettes with walnut pesto.

This stunning all-day cafe and market has become a Fishtown dining destination, serving up various reimagined Levantine dishes, pastries, desserts, and beverages. Stop by in the morning for a Lebanese chai latte or one of its exquisite pastries (like the fig galette or rose and pistachio cruller), or make a reservation for dinner or weekend brunch to enjoy “A Taste of Suraya”—a prix fixe experience where diners can get a sample of the full menu, including popular dishes like hummus, baba ghanoush, and labneh.

Choose the variety of Middle Eastern dishes at this University City counter-service restaurant instead of the American section of Saad’s menu, which is dominated by burgers and cheesesteaks. There are dozens of meatless options in addition to a few varieties of shawarma and kebabs. Falafel is served with feta, hummus, tabbouleh, or baba ghanoush on top.

A veteran of the Safran Turney Hospitality family, Barbuzzo is a Mediterranean-style kitchen and bar. Both the dinner and brunch menus showcase the breadth and depth of Mediterranean cuisine, offering pasta, wood-fired pizzas, salads, vegetables, and larger plates (including dishes like crispy duck confit cassoulet and grilled Spanish octopus).

If Georgian cuisine is on your bucket list, Sarkartavalo has you covered. Here, you can try the salmon “mtsvadi” (salmon skewers cooked Georgian barbecue style), the ojahkhuri (fried pork or mushrooms served with potatoes), or the chkmeruli (whole chicken braised in milk with garlic and coriander).

At Rittenhouse Square’s Almyra, you can dine in decadence, surrounded by lavish decor, satisfying dishes, and top-notch cocktails. Its rotating menu features a mix of spreads (like smoky eggplant and spicy feta, all served with fresh pita bread), raw options (including various ceviche and tartare), as well as mezze and mains. Top picks include the spanakopita, lobster pasta, and lamb shank—all heavily influenced by Greek flavors.

This restaurant at the Warwick Hotel in Rittenhouse serves Mediterranean and Middle Eastern fare, such as date-braised lamb shank and farro-stuffed grape leaves. This popular spot has a spacious bar and is open late, including for breakfast.

The menu at this charming Center City restaurant draws influences from across the Mediterranean. Its extensive mix of mezze and mains features crowd-pleasers like Cyprus potato chips, filo rolls (made with goat cheese, shishito peppers, and za’atar), lamb and chicken kebabs, and falafel.

Zahav might be the crown jewel of the CookNSolo restaurant group — but with other great Mediterranean-inspired restaurants under their belt (such as Laser Wolf, Dizengoff, Goldie, and the new Jaffa Bar in Olde Kensington), all of them are worthy of recognition. It goes without saying, book well in advance for a table at this James Beard award-winning hotspot that still serves an immaculate whole lamb shoulder braised in rich pomegranate molasses and served over spiced Persian rice.

Ali nazik (lamb and eggplant in a yogurt garlic sauce) and kasap kofte (charbroiled ground beef and lamb patties) are two Turkish dishes that diners won’t find in many other Philadelphia restaurants — but here, at this chic little BYOB off South Street. Try the flaky spinach gozleme for brunch; it’s also a good choice.