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Mandolin Aegean Bistro
Miami · USA
Mediterranean in Miami · Greek and Turkish
Photo: Official website · mandolinrestaurant.com
A Greek-Turkish bistro whose garden setting became one of Miami's defining restaurant environments. Mandolin demonstrates how a clear culinary identity, domestic scale and outdoor hospitality can create a destination without fine-dining ceremony.
The Story
Origin
Ahmet Erkaya and Anastasia Koutsioukis opened Mandolin in 2009 in a converted 1930s house, drawing on their Turkish and Greek backgrounds.
Philosophy
The restaurant translates the sociability and simplicity of Aegean dining into a Miami neighborhood setting.
Why Important
Mandolin became a reference point for Miami's courtyard-dining culture and for restaurants where a convincing sense of place is central to the brand.
Differentiation
Greek and Turkish influences sit within a highly coherent setting whose small scale and outdoor character distinguish it from Miami's larger destination restaurants.
Food Philosophy
Meze, vegetables, grilled fish and meats emphasize recognizable ingredients, olive oil, herbs and food suited to sharing.
Guest Experience
Shared dishes and garden seating encourage an unhurried meal, with the atmosphere carrying as much weight as the menu.
Design Philosophy
A domestic building and leafy courtyard evoke the intimacy of an Aegean taverna rather than a large, purpose-built hospitality venue.
Design & Architecture
Furniture
Simple taverna-style tables and chairs reinforce the informal, domestic scale.
Materials
Painted surfaces, wood and planted greenery.
Architecture
A converted 1930s house with a garden dining area.
Design Language
Aegean domestic simplicity adapted to tropical Miami
Interior Design
White and blue accents, greenery and a courtyard-focused layout establish an intimate Mediterranean character.
Graphic Identity
A restrained identity that complements the restaurant's Aegean references.
Gallery · 14 photos
Menus
Food
Food · Menu last verified: 8 October 2026
Greek Sampler
tzatziki/taramasalata/tirokafteri with seasonal crudité
Turkish Sampler
hummus/tomato/eggplant with seasonal crudité
Kuru Sele Turkish Olives and Lesbos Island Feta
Mussels with White Wine, Garlic, Lemon, Oregano
Roasted Beets
tahini yogurt, sesame seeds, mint
zucchini chips
Grilled Prawns
Cheese Saganaki
Grilled Octopus
Baked Feta
heirloom tomatoes with greek oregano and sumac
Eggplant Carpaccio
figs, balsamic and mizithra cheese
Tuna Crudo
sun-dried tomato, pomegranate vinegar, wild thyme
Wood-Oven Roasted Beech Mushrooms
garlic yogurt and aleppo pepper
Fried Calamari
almond tarator dip
Köfte
grilled sirloin meatballs
Ali Nazik
ground lamb over smoked eggplant yogurt
Spanakopita
Greek Village
tomato, cucumber, green pepper, red onion, feta, olives, capers, parsley; with extra virgin aegean olive oil
Maroulosalata
shredded romaine lettuce, dill, scallion, feta; with extra virgin aegean olive oil
Bulgur Salad
fennel, dates, hazelnuts and fresh herbs; with extra virgin aegean olive oil
Lamb Lahmacun
traditional
Seasonal Flatbread
Grilled Catch of The Day
almond tarator, lettuce, red onion, tomato; sandwiches with maroulosalata or house cut fries
Spicy Mandolin Kebab
grilled house blend ground beef and lamb with onion, parsley, sumac, spicy greek yogurt; sandwiches with maroulosalata or house cut fries
Greek Spaghetti with Spiny Lobster
Stuffed Tomato and Pepper
ground beef, rice and feta
Mantı Dumplings
minced beef, garlic yogurt, aleppo pepper, burnt butter
Beef Souvlaki
sumac onion salad, charred tomato, house cut fries, grilled pita
Chicken Kebab with Orzo Pilaf and Maroulosalata
Whole Mediterranean Sea Bass Grilled with X-Virgin Aegean Olive Oil, Lemon and Oregano
grilled lemon, wild oregano
Lamb Chops Over Orzo Pilaf
Grilled Half Chicken
mushrooms, jus, grilled lemon
Traditional Lemon Potatoes
Orzo Pilaf
House Cut Fries
plain with garlic greek yogurt
Sautéed Spinach with X-Virgin Aegean Olive Oil, Garlic and Lemon
Drinks
Drinks · Menu last verified: 8 October 2026
- $15
aplós ‘dragon fruit martini’
non-alcoholic, 8.5oz; non-alcoholic sparkling cocktail with adaptogens, florida, usa; organic
- glass $22; pitcher $79
aegean white sangria
white wine, rose water
- $24
athenian spritz
otto’s athens vermouth, prosecco
- $24
karpouzi Fresco
watermelon, mint, prosecco
- $45
unified ferments ‘jasmine green’
non-alcoholic, 750ml; fermented jasmine green tea, new york, usa; organic
- $10
mandolin ‘mavrogato’
aegean pilsner; miami, florida, usa
- $12
paros brewing co
greek pilsner; paros island, greece
- $12
tripping animals ‘ever haze’ ipa
miami, florida, usa
- $72
cyril zangs ‘cider’
750ml; all-natural extra dry apple cider, normandy, france 2022; organic
Wines
Wines · Menu last verified: 8 October 2026
- 3 ounces $29; 5 ounces $44; bottle $189
paolo bea ‘pagliaro’
Coravin Pour; sagrantino, montefalco, umbria, italy 2019
- 3 ounces $38; 5 ounces $62; bottle $306
red - la maison romane ‘pommard 1er cru’
Coravin Pour; pinot noir, pommard 1er cru, burgundy, france 2022
- 3 ounces $74; 5 ounces $122; bottle $614
white - emidio pepe ‘trebbiano d’abruzzo’
Coravin Pour; trebbiano, abruzzo, italy 2004
- $17 - $65
rosé sparkling - azienda agricola cirelli ‘rosato’
Sparkling / Pet' Nat; montepulciano d’abruzzo, abruzzo, italy NV; organic
- $20 - $90
prosecco - poemetto
Sparkling / Pet' Nat; friuli-venezia, italy NV; organic
- $80
rosé - benedicte & stephane tissot ‘crémant du jura’
Sparkling / Pet' Nat; pinot noir/poulsard/trousseau, extra brut, jura, france NV; organic/biodynamic
- $92
white - grape republic ‘dela fresca’
Sparkling / Pet' Nat; delaware/steuben, yamagata, japan 2023; organic/biodynamic/unfined/unfiltered
- $109
white - mersel ‘elevate’
Sparkling / Pet' Nat; merwah, bcharee, lebanon 2021; organic/unfined/unfiltered
- $234
rosé - alessandra divella ‘clo clo’
Sparkling / Pet' Nat; pinot noir, gussago, franciacorta, lombardy, italy 2020; organic
- $40 - $180
philippe gonet ‘signature’
Champagne; chardonnay, blanc de blancs brut, le mesnil-sur-oger, france NV; organic
- $185
rosé - chartogne taillet ‘le rosé’
Champagne; chardonnay/pinot noir, brut, merfy, montagne de reims NV; organic/biodynamic
- $210
frédéric savart ‘l’ouverture’
Champagne; pinot noir, premier cru, blanc de noirs, ecueil, montagne de reims NV; organic
- $215
vouette & sorbée ‘fidele r22’
Champagne; pinot noir, brut nature, blanc de noirs, buxières-sur-arce, côte de bar NV; organic/biodynamic
- $220
rosé - savart & drémont ‘éphémère 016´
Champagne; couer de rosé extra brut, montagne de reims; organic
- $230
le brun servenay ‘grand cru vieilles vignes’
Champagne; chardonnay, extra brut, grand cru, avize, côte de blanc 2012; sustainable
- $236
salima & alain cordeuil ‘origines’
Champagne; chardonnay/pinot noir, brut nature, noé-les-mallets, aube NV; organic
- $264
andré beaufort ‘polisy millésime’
Champagne; pinot noir, blanc de noirs brut nature, côtes des bar, polisy 2009; organic
- $270
rosé - benoît lahaye ‘rosé de macération’
Champagne; pinot noir, extra brut, bouzy, montagne de reims NV; organic/biodynamic
- $284
chartogne taillet ‘orizeaux’
Champagne; pinot noir, blanc de noirs extra brut, orizeaux 2019; organic
- $290
benoît lahaye ‘blanc de noirs’
Champagne; pinot noir, blanc de noirs extra brut, bouzy, montagne de reims; organic/biodynamic
nicolas maillart ‘mont martin premier cru’
Champagne; meunier, extra brut premier cru
menu
Official page
view menus
Official page
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