Mediterranean is one of the broadest restaurant categories in Nashville, covering kitchens that draw from Greek, Lebanese, Turkish, Israeli, and North African traditions. The three restaurants below were chosen for the distinctness of their regional focus: a Lebanese bistro in 12 South, a pan-Mediterranean mezze house in Edgehill Village, and a California-Mediterranean concept in Wedgewood-Houston from a national hospitality group. Each represents a different way to read the region.
Quick Comparison #
| Restaurant | Neighborhood | Regional Focus | Concept |
|---|---|---|---|
| Epice | 12 South | Lebanese | Bistro, lunch and dinner |
| Sadie's | Edgehill Village | Pan-Mediterranean mezze | Shareable plates, brunch and dinner |
| Aba | Wedgewood-Houston | Mediterranean with California influence | Dinner only |
1. Epice #
Epice operates at 2902 12th Avenue South, Nashville, TN 37204, in the 12 South corridor. The bistro has run for 11 years and has been recognized by local press as one of the city’s leading Mediterranean kitchens. Phone: (615) 720-6765. The room is closed Mondays; lunch runs 11 a.m. through a 4 p.m. last seating, dinner runs from 4 p.m. with a Sunday-through-Thursday close at 8:30 p.m. and a Friday-Saturday close at 9 p.m.
Pita is sourced from Middle Eastern bakers rather than a generic commercial line, which carries through to the sandwich program. Weekend brunch (11 a.m. to 3 p.m. Saturday and Sunday) features shakshuka (eggs poached in spiced tomato and pepper sauce) and Beyrouti tacos, a Lebanese-leaning riff on the format. The dinner menu covers mezze, charcoal-grilled kebabs, and traditional sides including mujadara, fattoush, and tabbouleh built on flat-leaf parsley rather than the heavier-bulgur Western version.
https://www.epicenashville.com/
2. Sadie’s #
Sadie’s anchors Edgehill Village at 1200 Villa Place, Nashville, TN 37212, near Music Row. Phone: (615) 988-1200. The kitchen is locally owned and operated by Red Pebbles Hospitality and has been named to The Infatuation’s Nashville best-restaurants list. The concept is mezze (shareable plates) drawn from across the Mediterranean basin rather than a single national tradition, which gives the menu a wider range than most peers in the category.
Hours are Monday through Thursday 11 a.m. to 2 p.m. for lunch and 4 p.m. to 9 p.m. for dinner; Friday lunch extends to 3 p.m. with dinner running to 10 p.m.; weekend brunch runs 10 a.m. to 3 p.m. with dinner service following. A weekday happy hour (4 p.m. to 6 p.m. Monday through Thursday) is available. The menu carries marked vegetarian and gluten-free items, and an “express lunch” promises a 30-minute weekday turn.
https://www.sadiesnashville.com/
3. Aba #
Aba (Hebrew for “father”) opened September 15, 2025 at 435 Houston Street in Wedgewood-Houston as the first Tennessee restaurant from Lettuce Entertain You Restaurants. Phone: (629) 270-9501. The two-story, 12,000-square-foot Nashville room seats up to 340 guests and is the largest Aba location to date, joining sister restaurants in Austin and Chicago. Chef CJ Jacobson runs the concept, which reads Mediterranean cooking through a California lens (citrus, charred vegetables, lighter dressings, wood-fire technique).
Service is dinner-only: Monday through Thursday 4 p.m. to 9:30 p.m., Friday and Saturday 4 p.m. to 10:30 p.m., Sunday 4 p.m. to 8:30 p.m. The menu rotates seasonally but anchors on wood-grilled proteins, whipped feta and muhammara, and a hearth-cooked vegetable program. A full bar program with a sommelier-curated wine list leans toward Mediterranean producers.
https://www.abarestaurants.com/nashville
Selection Methodology #
Restaurants were filtered from OpenTable, Tripadvisor, Yelp, and Nashville Lifestyles coverage, then verified directly against each restaurant’s homepage for current address, phone, and hours. Selection priority went to kitchens with a clearly defined regional focus, in-house preparation of core items (pita sourcing for Epice, mezze and dressings for Sadie’s, hearth program for Aba), and active operating status as of May 2026.
Frequently Asked Questions #
What is the difference between Greek, Lebanese, Turkish, and Israeli Mediterranean cooking? #
Greek cooking centers on olive oil, feta, lemon, oregano, and grilled fish or lamb. Lebanese cooking emphasizes mezze, charcoal grill (mangal) kebabs, and herb-forward salads like tabbouleh and fattoush. Turkish cooking shares the mangal tradition and adds extensive bread and stew programs. Israeli cooking braids Yemeni, Moroccan, Iraqi, and Eastern European influences around a hummus-and-pita core.
What olive oil grade should a serious Mediterranean kitchen use? #
Extra virgin olive oil with a named region of origin (for example, Kalamata in Greece or the Bekaa Valley in Lebanon) and a recent harvest date. Cooking oil and finishing oil are typically two different products in the kitchen.
How can a diner judge whether hummus is house-made? #
Texture and flavor depth are the clearest tells. House-made hummus shows a fresh tahini bitterness, visible olive oil pooling, and a smooth-but-not-glassy body. Commercial hummus reads flatter and uniformly creamy.
What is mangal and why does it matter for kebabs? #
Mangal is the traditional Lebanese and Turkish charcoal grill, fired with hardwood lump charcoal that reaches higher temperatures than gas. The high heat produces the crust on lamb and chicken kebabs that defines the tradition.
Are halal and vegan options standard at Nashville Mediterranean restaurants? #
Vegan options are widely available because much of the Mediterranean mezze tradition (hummus, baba ghanoush, falafel, mujadara, tabbouleh) is plant-based. Halal protein sourcing varies by restaurant; diners should confirm directly with the kitchen.
Which of the three above is best for a group dinner? #
Sadie’s is built explicitly around shared plates and accommodates larger parties most comfortably. Aba’s wood-fire menu also reads well for sharing. Epice works for groups but the room is smaller; reservations are recommended.
Editorial Note (2026-05-11): Addresses, phones, and operating hours were verified against each restaurant’s current homepage. Hours and menus shift seasonally; readers should confirm directly before visiting.
Editorial Note #
This guide was published on 2026-05-11 and reflects research current as of that date. Verify licenses, phone numbers, and current business status before engaging any firm.