More Mediterranean on the menu

More Mediterranean on the menu

Food from Italy, Spain, Morocco, Greece, Turkey and other countries that border the Mediterranean Sea have long been popular in the U.S., but today’s curious eaters are digging deeper to find new dishes and turning to new outlets for fresh and healthful meals.

At the National Restaurant Association Show in 2013, the popularity of this fare was on display in everything from tapas-centric heat-n-serve foods, flatbreads and wraps, to Mediterranean-inspired stuffed meat and cheese items.

Newly popular Eastern Mediterranean restaurant chains, including The Pita Pit and Garbanzo Mediterranean Grill, cater to omnivores and vegetarians seeking fresh, healthful meals. Traditional Mediterranean cuisines can also be found in new styles of restaurants such as the fast-casual concept 100 Montaditos, which features Spanish style mini sandwiches, imported breads baked to order, and tapas. Similarly, the Little Greek Restaurant group dishes up American influenced Greek-style fare such as a gyro platter, lamb skewers, dolmades and mousaka. And Piada Italian Street Food serves up a Chipotle-style assembly line with Italian offerings such as calamari, pancetta, pomodoro sauce and eggplant caponata.

The big, bold flavors of the Mediterranean diet and its healthful pedigree are a double win for this cuisine.

For more information on our recently released Mediterranean Rim Culinary Trend Mapping Report, please see