Despite a political history rich with shifting centers and borders, uncompromising climate and geography contributed to a common Eastern Mediterranean culinary identity. Its food is the product of millennia of cultural cross-pollination across Greece, Turkey, the Levant, and Iran. Yet, the cuisine of each of these regions has evolved its unique versions of the same dishes due to religions, the ebb and flow of empires, and its interaction with neighboring cultures.
Tawla weaves together these culinary connections without losing the diverse colors of each thread. We think of our restaurant as a mythical island that places Northern California at the culinary epicenter of the cosmopolitan Eastern Mediterranean coastal cities of Athens, Istanbul, Izmir, Damascus, Aleppo, Tripoli, Beirut, Haifa and Alexandria.