Oleana

Oleana is chef Ana Sortun's landmark restaurant at 134 Hampshire Street in Cambridge's Inman Square, widely acknowledged as one of the most important Eastern Mediterranean restaurants in New England. Sortun, who trained in France and Turkey, opened Oleana in 2001 and has since built a devoted following for her interpretation of Turkish, Lebanese, and broader Levantine cuisine filtered through a New England seasonal lens. The menu changes frequently to reflect what Siena Farms — the organic farm run by Sortun's husband Chris Kurth in Sudbury — is harvesting, which gives the food an unusual coherence and locality. Signature dishes include the beet tzatziki, a vibrant combination of roasted beets and yogurt that has become emblematic of the restaurant's approach, and a range of lamb preparations that draw on both Turkish grilling traditions and French classical technique. The meze plates are exceptional in variety and depth; ordering a spread of four or five is the preferred strategy for first-time visitors. Pastry chef Maura Kilpatrick, a Sortun collaborator since the early years, produces desserts that incorporate spices and floral elements rarely seen in American restaurants — the baklava and rice pudding variations are benchmarks. The dining room is intimate and warmly lit, with a garden patio that becomes one of Cambridge's most sought-after outdoor dining spaces in summer. Reservations should be made two to three weeks in advance for weekend evenings, and the patio especially books solid through the warm months.