Mediterrano Restaurant

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Mediterrano Restaurant We offer cuisine inspired by 14 countries within the Mediterranean region featuring an innovative fusion of flavors, ingredients and spices.
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CHICKEN MATTONE WITH SALSA VERDE.Rubbed deboned chicken. Herbed saffron rice. Salsa verde. Baby carrots.The chicken come...
10/15/2026

CHICKEN MATTONE WITH SALSA VERDE.

Rubbed deboned chicken. Herbed saffron rice. Salsa verde. Baby carrots.

The chicken comes off the bone before it reaches your plate, seasoned with a rub, so every bite is easy. It sits on golden saffron rice tossed with herbs, with sweet baby carrots alongside, and the salsa verde adds a bright, herby lift to all of it.

Tap the link in our bio to view our menus, make reservations, and more!

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Save room for dessert!We make our baklava in house, and each piece is crisp and flaky on top and sweet all the way throu...
10/05/2026

Save room for dessert!

We make our baklava in house, and each piece is crisp and flaky on top and sweet all the way through. Order one for the table, or keep one all to yourself.

Tap the link in our bio to view our menus, make reservations, and more!

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Our weekday lunch specials runs three courses, and every one of them is your call.This table started with the Greek sala...
09/25/2026

Our weekday lunch specials runs three courses, and every one of them is your call.

This table started with the Greek salad: romaine hearts, kalamata olives, peppadew peppers, and a thick wedge of sheep's milk feta. Then the paccheri arrabbiata, wide tubes of pasta that hold the sauce inside them, cherry and San Marzano tomatoes cooked down with garlic and chili flakes, finished with fresh basil. It happens to be vegan. The Basque cheesecake closes things out, mascarpone and cream cheese baked until the top goes deep and caramelized, with fruit on the side.

You might go a different way. The first course also offers caesar, minestrone, or crispy brussels with pistachio vinaigrette and pomegranate. For the second there's the Mediterrano Burger, the chicken ciabatta, and the saffron rice bowl. And baklava is always waiting if cheesecake isn't your ending.

Tap the link in our bio to view our menus, make reservations, and more!

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BUTTERNUT SQUASH AND SAGE RAVIOLIshallots . sherry . butter . parmesan . fresh sageSquash roasted down until it's sweet,...
09/20/2026

BUTTERNUT SQUASH AND SAGE RAVIOLI
shallots . sherry . butter . parmesan . fresh sage

Squash roasted down until it's sweet, folded into pasta, and finished in a pan with shallots and a splash of sherry. Butter carries the sauce; parmesan and fresh sage sit right on top, so the sage stays fragrant instead of cooking flat. It's the kind of dish that tastes like fall without trying to prove it.

Tap the link in our bio to view our menus, make reservations, and more!

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Escape the grey with a plate that isn't. Our salmon comes sumac crusted, sitting on saffron rice, with pomegranate seeds...
09/10/2026

Escape the grey with a plate that isn't. Our salmon comes sumac crusted, sitting on saffron rice, with pomegranate seeds scattered over the top, one of the more colorful plates on the dinner menu and a good reminder of why we cook Mediterranean.

Sumac crust. Pomegranate gremolata. Herbed saffron rice. Baby carrots.

The sumac crust brings a tart, citrusy edge that cuts right through the richness of the salmon, and the pomegranate gremolata builds on that with bright acidity and little pops of fruit against all that herb and garlic. Underneath, saffron rice colors the whole plate gold and picks up the herbs running through the gremolata. Baby carrots round it out with a little sweetness.

Tap the link in our bio to view our menus, make reservations, and more!

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The pan goes in the center of the table and everything else follows. Every Tuesday, Chef Raúl Cob's coursed paella dinne...
09/08/2026

The pan goes in the center of the table and everything else follows. Every Tuesday, Chef Raúl Cob's coursed paella dinner opens with marinated olives, tzatziki, and garlicky ajillo prawns, then a choice of saffron rich paella valenciana or a vegan paella loaded with artichokes and piquillo peppers, and closes with Basque cheesecake made with idiazabal goat cheese and quince.

Tap the link in our bio to view our menus, make reservations, and more!

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We're closed today, Monday, September 7, in observance of Labor Day.We'll see you back at the table soon. Enjoy the holi...
09/07/2026

We're closed today, Monday, September 7, in observance of Labor Day.

We'll see you back at the table soon. Enjoy the holiday!

BEEF MILANESAZa'atar. Harissa veal jus. Seasonal vegetables. Sumac. Herbs. Sesame. Panko.Pounded thin and crusted in pan...
09/06/2026

BEEF MILANESA

Za'atar. Harissa veal jus. Seasonal vegetables. Sumac. Herbs. Sesame. Panko.

Pounded thin and crusted in panko, the beef gets its crunch from a za'atar coating, all toasted sesame and thyme. Harissa veal jus pools underneath with a slow, smoky heat, while sumac cuts back through with a citrus snap. Fresh herbs and the seasonal vegetables keep the plate balanced from first bite to last.

Tap the link in our bio to view our menus, make reservations, and more!

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PAELLA MASTER CLASS This Saturday, August 29A few seats left, and then that's the class.Saffron going into the stock, mu...
08/26/2026

PAELLA MASTER CLASS This Saturday, August 29

A few seats left, and then that's the class.

Saffron going into the stock, mussels and clams opening in the pan, the rice going quiet at the end as the bottom crisps against the metal. Chef Raúl Cob works through all of it with you. He grew up in Valencia, where the dish comes from, and represented the USA at the 2023 World Paella Cup.

Three hours on the patio, sleeves up, cooking in groups around the pans. Spanish sangria and a spread of tapas and mezze all afternoon. When the paella is done, everyone moves into the dining room and sits down to the meal they made together.

Noon to 3:00 PM. 21 and over.

Tap the link in our bio for tickets, or visit shorturl.at/5MYfm

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Seats are filling. There are 24 in the class, and once they're spoken for the pans are full.Chef Raúl Cob grew up in Val...
08/24/2026

Seats are filling. There are 24 in the class, and once they're spoken for the pans are full.

Chef Raúl Cob grew up in Valencia, where the dish comes from, and represented the USA at the 2023 World Paella Cup. Three hours on the patio building a traditional Spanish seafood paella from the sofrito forward, calamari, mussels, clams, and shrimp over saffron rice. You cook in groups, sleeves up, around the pans with him.

Spanish sangria and a spread of tapas and mezze all afternoon. When the rice comes off the fire, everyone moves into the dining room and sits down to the meal you made together.

Noon to 3:00 PM. 21 and over.

Tap the link in our bio for tickets, or visit shorturl.at/5MYfm

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Address

2900 S State St
Ann Arbor, MI
48104

Opening Hours

Monday 11am - 9pm
Tuesday 11am - 9pm
Wednesday 11am - 9pm
Thursday 11am - 9pm
Friday 11am - 9pm
Saturday 12pm - 9pm

Telephone

+17343329700

Website

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