The Best Mediterranean Restaurants in D.C.

Our inspectors recognized these four restaurants as the best of the best.

Since its earliest days, Washington, D.C. has played host to swaths of European diplomats who bring their proud cultures and cuisines along with them. Designed by the French-American engineer Pierre Charles L’Enfant, even the city of D.C. itself inspires an Old World mindset, with wide tree-lined streets and plentiful parks and monuments.

It’s no wonder some of the best chefs of Mediterranean cuisine have chosen Washington, D.C. as their city of choice. Here are four Mediterranean restaurants recognized by our inspectors as exceptional.

The interior of Iron Gate. (Photo by Scott Suchman.)
The interior of Iron Gate. (Photo by Scott Suchman.)

Iron Gate

Dupont Circle

Designation: The Plate

What Our Inspectors Say: “Tucked inside the former stables and carriageway of a historic townhouse, Iron Gate is blessed with one of the city's most charming atmospheres. The cozy dining room is complete with requisite dark wood beams, exposed brick walls, tufted leather banquettes, plus that historic cherry on top: the roaring fireplace. The trellised garden patio, heated and open most of the year, is a close second. The kitchen features a prix-fixe dinner menu along with small plates, where the chef displays myriad riffs on Greek, Italian and Mediterranean classics. Chilled spring pea soup is refreshing and delicate; green tomato keftedes are a vegetarian version of the traditional Greek meatballs; and crispy arancini stuffed with spinach risotto hint at spanakopita.”


Dupont Circle

Designation: One Star

What Our Inspectors Say: “Climb the stairs of a historic Dupont Circle townhouse to find this diminutive restaurant with a focus on drama. The smattering of well-spaced tables and a hushed ambience fashion a very promising date night. Photos are verboten, which is no matter since you’re so busy having a good time in “real” time. The staff is relaxed, engaged and professional. That said, they provide precious little information on how each evening’s single prix fixe will unfold—there are no menus, and diners have a minimal glimpse of what is to come next. But relinquishing control to these capable chefs (and sommelier) is the only way to go, as the results are bound to leave you feeling uplifted. Meals begin with small bites that treat the palate to raw, cool and cooked flavors. These have included soft brioche topped with trout roe, sliced sea scallop crudo over a lobster reduction and sweet-savory warm Medjool dates filled with mascarpone and finished with a sprinkle of sea salt. From there, delve into a duo of wonderfully rustic house-made pastas, like ravioli filled with celery root and dressed with morels, favas and bits of lamb's tongue. Roasted kid goat with fluffy pita conjures the best of Greece.”

Octopus Santorini at Zaytinya, featuring grilled Mediterranean octopus, marinated onions, capers and yellow split pea puree. (Photo courtesy of Think Food Group.)
Octopus Santorini at Zaytinya, featuring grilled Mediterranean octopus, marinated onions, capers and yellow split pea puree. (Photo courtesy of Think Food Group.)


Penn Quarter

Designation: Bib Gourmand

What Our Inspectors Say: “Awash in a palette of cool blue and white with an entire wall artfully decorated with Turkish nazar ornaments (eye-shaped amulets used to ward off evil spirits), Zaytinya speaks to the ease and elegance of the Mediterranean—and indeed this restaurant offers a smorgasbord of Med-influenced flavor. Though large, the dining room is sectioned into cozy nooks, and the warm, friendly service makes it feel especially inviting. If the look is a little bit of this and a little bit of that, so is powerhouse chef José Andrés' meze-minded menu. Ouzo-battered catfish skordalia and oyster saganaki are proof that Greek influences run deep, while the wine list is especially far-reaching with bottles from Lebanon and Romania along with surprises from Greece and Turkey.”



Designation: The Plate

What Our Inspectors Say: “Tucked inside the swanky W Hotel, Pinea's Beaux-Arts dining room boasts stunning murals by Baltimore artist, Gaia. It's the kind of jaw-dropping space that makes for a tough act to follow, but chef Barry Koslow exceeds expectation with a Mediterranean-inspired menu of mouthwatering antipasti, ethereal homemade pastas and striking seafood creations. Kick things off with a remarkably light saffron linguine, tossed with succulent crab, red chile, and basil-kissed breadcrumbs. Then move on to a thick tranche of pearly white pan-seared striped bass, served with olive oil-crushed potatoes, braised escarole and preserved lemon. After dinner, head down to the speakeasy-like Root Cellar Whiskey Bar for cozy conversation and a serious cocktail.”

Hero image courtesy of Think Food Group.

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