The best Mediterranean dishes in New York’s restaurants showcase the region’s kaleidoscope variety of cuisines. They’re also nutritionally beneficial — think loads of fresh veggies and fish — easy on the eyes and drenched in the sunny spirit of their lands of origin. And, best of all, they’re perfectly delicious.
VEGGIE SWEET
Grilled Mediterranean bass, $34, at Boulud Sud
North African ingredients meet French technique at this showplace for southern French cooking under executive chef Travis Swikard. Here, the moist fish is from Greek waters and accompanied by fregola sarda (a pasta similar to Israeli couscous), clementines, sweet carrot-ginger-orange puree and Moroccan orange-infused Lillet blanc. Cumin, coriander and preserved limes complete the fantasy of a cafe in Rabat. 20 W. 64th St., 212-595-1313
SOUP’S ON
Zuppa di cereali e legume, $16, at Osteria della Pace, Eataly
Executive chef Riccardo Orfino’s sunshine-in-a-bowl starts with a classic southern Italian soffritto of garlic, carrots, onion, celery and “primo organic” extra-virgin olive oil from Sicily. Barley, farro, dried green peas and lentils lend multifaceted flavor to tomato sauce. The elements are simmered to a marvelous, tongue-tingling consistency and topped with more olive oil and fresh basil. 4 World Trade Center, 646-677-8580
MORNING GLORY
Hummus masabacha with sliced hard-boiled egg, $15.95, at Barbounia
This traditional Lebanese and Israeli breakfast gets dressed up for lunch in NYC by executive chef Amitzur Mor. Pitch-perfect hummus is topped with whole chickpeas, tahini and garlic. A puree of chili, cilantro, garlic and lemon is sprinkled on top, lending a welcome touch of acidity that binds all the elements together. 250 Park Ave. South, 212-995-0242
SKINNY DIP
Sardinian couscous, $22, at Vic’s
This recent menu addition, inspired by executive chef Hillary Sterling’s visit to a trattoria in Alghero, Italy, elevates Sardinian simplicity to a higher level. It’s one-stop shopping for all that’s great in Mediterranean cooking: nubbly fregola pasta tossed with Maine crab, garlic, onions, fennel and, of course, olive oil. A red dip of Calabrian chili, anchovy and eel adds a sizzling note to the sparkle. 31 Great Jones St., 212-535-5700
SEAS THE DAY
Grilled octopus, $23, at Anassa Taverna
Every Greek place offers the eight-armed beast, but what sets Anassa’s apart is consistency — it’s never tough, over- or undercooked. The meaty, pre-tenderized cephalapod is charbroiled in olive oil, so it’s slightly crisp on the tongue but not burned. Capers, onions and a squirt of lemon enliven the meaty-textured monster, which is presented in sections so as not to frighten squeamish eaters. 200 E. 60th St., 212-371-5200
Through Thursday, The Post is a publishing a special series on the Mediterranean Diet.