Dalida Restaurant

"Ce restaurant d’inspiration méditerranéenne est décrit comme un écrin glamour, décoré de mosaïques colorées, où l’agneau cuit 12 heures côtoie des mezzés parfumés. Le service soigné et les vins naturels en font une adresse envoûtante."

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"Fantastic Turkish/Greek. Octopus. "

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"Best Hummus I’ve had in the USA"

@steve_phelange

"Brunch 4/25. Delicious Mediterranean dishes, especially an amazing pita bread. Eater’s 38 Best Restaurants in San Francisco 4/25; "

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"Very hard to get but absolutely top notch! "

@ludocay

"Michelin Guide mention 2025 The lush seclusion of the Presidio seems at first an unlikely locale for a restaurant hotspot, but once the charisma and talent of married couple and co-chefs Laura (top chef, season 2021) and Sayat Ozyilmaz are factored in, the popularity here is a foregone conclusion. The menu is broadly Eastern Mediterranean, drawing inspiration from the melting pot of Istanbul, with a bounty of dishes — from flaky, cheesy borek to juicy short rib kebabs with sweetbreads-that are well-suited to sharing with a group.Whatever else you opt for, consider it all but mandatory to start your meal with "breaking bread," an assortment of spreads, olives, and pickles, served with superlatively pillowy, toasty pita that is rolled and hearth-baked to order-you're unlikely to find better in the Bay Area."

@nchavotier

"Eastern Mediterranean from founders of Noosh"

@mike.delucchi

"At their new spot, the Ozyilmazes take an inclusive approach, showcasing the food cultures of the eastern Mediterranean region that once made up the Ottoman Empire. You’ll taste North African, Persian, Greek, Turkish, Arabic and Jewish influences. “The region was one country for a long time,” says Sayat. “If you travel north, a dish is called one thing; if you travel south, it’s called something else.” What this means is that Dalida’s massive menu features dishes from Greek souvlaki to tahdig, a saffron-forward rice dish from Iran. But the Ozyilmazes turn the crispy rice dish into a vessel to showcase California seafood, topping the dome of rice with creamy sea urchin from Santa Barbara, two types of seaweed from Monterey Bay and a sashimi of halibut from the San Francisco Bay. This makes for a fancy start to a meal, a touch of luxe that reflects the couple’s five-star culinary CV. But where do you go from there? There are 27 items divided into five sections across the massive menu, not counting sides or desserts. The easiest thing is just to go with the chefs’ menu and have them pick for you. This is a fine decision if it’s your first time, but you’ll miss out on many of the PFG dishes, so allow me to help:"

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"Eastern Mediterranean - Reservations hard to get with some walk in bar seats Brunch Shared dishes Big menu might go with $75 tasting menu Breaking bread Octopus California Tahdig Best New 2023 At Dalida, located in a beautiful, historic brick building in the Presidio, San Francisco’s gorgeous national park, you’ll find a massive menu that celebrates all cultures and foodways of the eastern Mediterranean and the Levant. Greek pork-cheek souvlaki sits side by side with Turkish çöp sis (short-rib kebabs), while juicy Lebanese meat-stuffed flatbreads are dipped in spicy shatta, a Palestinian fermented hot sauce. Literally break bread with thick, fluffy, steaming pita and dip it into a rich, creamy, smoky labneh. What husband-and-wife co-chefs Sayat and Laura Ozyilmaz are attempting to do is tell the story of an Istanbul that could have been, a world where everyone is welcome and happily coexists. The notion is idealistic—but something to strive for now more than ever. —O.M. It wasn’t the powerful Eastern Mediterranean cooking nor the stunning Presidio location of Dalida that made me smitten. It was the tender love that radiated from the chefs. The blockbuster restaurant represents the return of former Noosh chef duo Laura and Sayat Ozyilmaz, whose Mexican and Mediterranean cultures are weaved together on the menu. The merger is best encapsulated in the moist tres leches cake ($12) topped with rose jam. But the most haunting dish is the cloud-like chubby pita ($18), plucked out of a hot oven and served with an assortment of dips and pickles. Nestled into the Presidio, Dalida serves Eastern Mediterranean cuisine that’s perfect for a date and can easily pair with a walk through the area’s picturesque natural spaces. But inside the stunning restaurant, the food and drinks will also vie for attention with dishes such as a 12-hour lamb tandoor and sea urchin tahdig, or the Anatolian martini made with olive oil-washed olive leaf gin with dry and blanc vermouths and olive brine. The dessert menu is also worth a glimpse if you’re looking to stretch out the night. James Beard Best chef"

@chaunch26

"Breaking bread Tres leches rose jam Stretchy ice cream"

@dici4

"Petits plats à partager méditerranéen "

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"modern Eastern Mediterranean restaurant from husband-and-wife team Laura and Sayat Ozyilmaz, The chef power couple (formerly of Noosh) is braiding the familiar and exotic into something unexpected, with flavors that are balanced, approachable, and objectively delicious but also bold and palate-pushing. They’re doing something no one else in SF is—and they’re doing it really, really well."

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