A Whole Lot of Bay Area Restaurants Are Channeling Mediterranean Vibes

You may have found yourself having a meal lately, surrounded by colorful prints, big plants, intricate wood paneling, and bigger-is-better lighting fixtures — and chances are, the menu and concept were Italian, Greek, Spanish, or somewhere in between. One simply can’t overlook the Bay Area’s Mediterranean restaurant wave, that’s making dining out louder, bolder, and a lot more fun.

The trend nationwide manifested itself around 2022 with the national debuts of such restaurants as LA’s lush Lavo Ristorante and SF’s own Bar Sprezzatura from TableOne Hospitality. The following year, they were followed by spots like NYC’s big, ambitious Bad Roman and Corzetti, from Adriano Paganini’s Back of the House team in Union Square. Both Bar Sprezzatura and Corzetti feature calling cards of the genre — generous floor plans and designs meant to dazzle and delight (Think: tall street lamp-like fixtures, bold lemon-print wallpaper, and colorful booths.) On the menus, California-Italian fare and spritz cocktails evoke eternal summer. From there, the heap of Mediterranean restaurants sharing the same maximalist sensibility and vibrant cuisine has only proliferated across the Bay Area. Among their ranks: Rollati Ristorante and Suspiro in San Jose, Che Fico Parco Menlo in Menlo Park, and Alora on the Embarcadero in San Francisco — all of which have opened in the last 10 months. They’re part of a Mediterranean movement in Bay Area dining that aims to — at least for a meal — whisk diners away to warmer, drier climes.

Michelle Min

“There’s something inherently captivating about the Mediterranean experience,” says Alora owner Anu Bhambri, who calls out the vibrant decor, the “stunning” coastal views, and the “lively music that transports you to another world.” Alora, she says, aims to bring that magic to San Francisco. If you assume the Bay is comparable with the Amalfi coast, the waterfront and views are already there, so all that was left to create was “elegant interiors and dynamic ambiance.” Alora feels decidedly escapist with a self-described “coastal Mediterranean” menu where tzatziki octopus mingles with spicy beef and lamb kebabs.

On the other side of the Bay, Suspiro draws its inspiration from Peru and Spain. The space is flush with plants, rugged textures, and wicker lampshades. The food is a parade of paella, ceviche, sardines, and fragrant cheeses, familiar to anyone who has ever spent a week in Madrid or Sevilla.

Live music is often happening and a speakeasy adds to the experience. “We’ve put great thought into creating a lively and inviting atmosphere, with open, airy spaces, soft colors, velvet accents, lush greenery, and natural light that make our guests feel welcome and relaxed,” says Eduardo Rallo, chairman and founder of parent company Buen Rallo Group. According to Rallo, there’s an increased appetite for the big, bold Mediterranean genre and its unique atmosphere due to guests “looking for dining experiences that are more than just good food and nice decor.”

Neetu Laddha

Indeed, the of-the-moment Mediterranean restaurant is a whole vibe. Some might see it as a celebratory pushback on austere design patterns of yesteryear, or a response to COVID isolation, or perhaps a part of the larger, generational draw to the type of peak-vacation, visual cornucopia on display in the fabulously Sicilian Season 2 of HBO’s The White Lotus. “Gen Z lives freely and brought on the maximalist push for sure,” comments Hanna Collins, founder and principal designer of ROY Design, the firm that developed the look for Corzetti. Naturally, the show’s aesthetic — wild ceramics, big prints, golden accents, and clashing textures — are everywhere when you look at the trendy openings of the past year.

It doesn’t hurt that San Franciscans — who rarely get to experience real summer — inevitably gravitate towards the premise of sun-soaked escapes. “People are craving that immersive, joyous experience,” says Bhambri, referring to her own “enchanting” Mediterranean vacations over the years.

Patric Yumul, CEO of TableOne Hospitality, echoes this sentiment when it comes to Bar Sprezzatura: “The intent behind the design was to create an oasis in the heart of the city that served as a portal to another world,” he says. “We really wanted to make guests feel like they were whisked away to Venice and stepping off a Riva boat or Gondola and into a glamorous bar rich in hospitality and charm.” How could anyone say no to that?

Douglas Friedman