Full Barbounia menu and prices for 2026 — every section of the modern Mediterranean menu at 250 Park Avenue South in Manhattan's Flatiron District. Taboon-baked meats and fish from $38, house-made mezze starting at $13, shakshuka, and a celebrated weekend brunch. Below: the at-a-glance highlights, the full priced menu, a ranked list of standout dishes, what makes the taboon oven distinctive, and 9 common questions answered.
Signature items
The four things people most often ask about Barbounia's menu -- answered before you scroll.
Five house-made dips with taboon bread -- hummus, labneh, spicy feta, fire-roasted eggplant, and beet hummus. Best shared by 2-4 people.
Mediterranean sea bass from the taboon oven -- the dish most associated with the restaurant's identity.
Homemade lamb sausage with baked eggs and stewed tomatoes in an iron skillet. The shakshuka menu has four variations.
Pillowy ricotta beignets served warm -- the most consistently praised item on the dessert menu.
Based on reviewer consensus, the restaurant's own featured dishes, and the items that appear most consistently in coverage of Barbounia since 2005. These are the dishes to anchor any order around.
Mezze -- small shared dishes common across the Eastern Mediterranean, Middle East and North Africa -- are the backbone of a Barbounia meal. The restaurant makes its mezze fresh daily. Here is how the menu works and what to order.
Served with house-baked taboon bread. Save $12 vs. ordering five individually. Best shared between 2-4 guests.
Monday-Friday lunch. Entire table must participate. Best value format at Barbounia -- effectively two courses plus shareable starters for $45.
The prix-fixe lunch is the best-value format at Barbounia. Available Monday through Friday. The whole table participates. Here is what you get.
The prix-fixe lunch at $45 per person starts with two shared courses for the table: a Chef's Selection of Mezze and House Bread (hummus, spicy feta, fire-roasted eggplant, labneh, and smoked trout) followed by an Israeli Chopped Salad. Each guest then orders their own entree from a focused list.
Entree choices include the Falafel Pita, Wild Mushrooms Flatbread (with black truffle paste, mozzarella, and arugula), Merguez Shakshuka, Middle Eastern Chicken Pita, Lamb Kofta Terracotta, and Grilled Atlantic Salmon. The format makes it genuinely two-and-a-half courses for $45.
Entire table must participate. Available Monday-Friday for lunch. Confirm current availability at barbounia.com.
Barbounia's weekend brunch has made it one of the city's top Mediterranean brunch destinations. The menu covers iron-skillet shakshuka in multiple variations, Georgian khachapuri bread boats, house-made falafel, and a full roster of pitas and sandwiches alongside the regular mezze.
The classic -- eggs baked in spiced tomato stew -- is $22. The Merguez Shakshuka adds homemade lamb sausage ($24). Two additional seasonal variations round out the iron-skillet section. All come with house bread.
Barbounia's take on the Georgian egg-and-cheese bread boat comes in Wild Mushroom ($24) and Creamed Spinach ($23) versions. The crusty bread vessel arrives filled, oozing cheese and topped with a baked egg.
House-baked pitas stuffed with chicken ($23), lamb kebab ($23), slow-roasted lamb ($23), or falafel ($22). Also: a schnitzel challah sandwich ($25) and a dry-aged burger ($28). All with Israeli salad and house condiments.
The full dinner mezze menu carries over to brunch -- the Selection of Five Mezze for $38 is still the best table opener. Hummus, labneh, spicy feta, fire-roasted eggplant, and beet hummus with taboon bread.
Challah-based French toast with Mediterranean-accented toppings. Pancakes ($22) offer the straightforward sweet option for those seeking a less savory brunch plate.
Three salads available at brunch: the Israeli Chopped Salad ($24), Farmer's Market Greek ($24), and a Middle Eastern Chicken Salad with local kale, cabbage, carrots, apples, mint and toasted almonds ($26).
Barbounia's full menu -- dinner, brunch, and happy hour -- organized by category.
A full price reference across every section of the menu.
| Category | Item | Price |
|---|---|---|
| Table bread | Taboon Flatbread | $5 |
| Mezze (each) | Hummus | $16 |
| Mezze (each) | Labneh / Spicy Feta / Beet Hummus | $14 |
| Mezze (each) | Fire-Roasted Eggplant | $13 |
| Mezze (set) | Selection of Five Mezze | $38 |
| Salads | Israeli Chopped Salad | $24 |
| Salads | Farmer's Market Greek | $24 |
| Appetizers | Grilled Portuguese Octopus | $29 |
| Appetizers | Yellowfin Tuna Crudo | $28 |
| Appetizers | Crispy Calamari / Baby Artichokes / Heirloom Cauliflower / Moroccan Cigar / Feta Flatbread | $24-$25 |
| Mains (low) | Farmers Market Vegetables Terracotta | $37 |
| Mains (mid) | Taboon Chicken Shish-Kebab | $38 |
| Mains (upper) | Branzino / Salmon / Steak / Lamb | $43-$45 |
| Mains (top) | Long Island Duck Shawarma | $45 |
| Sides | Couscous | $12 |
| Sides | Mushrooms / Potatoes / Broccolini | $15 |
| Sides | Brussels Sprouts / Asparagus | $18 |
| Desserts | All desserts | $18 |
| Brunch pitas | Falafel Pita | $22 |
| Brunch pitas | Chicken / Lamb / Slow Lamb Pita | $23 |
| Brunch mains | Shakshuka (classic) | $22 |
| Brunch mains | Shakshuka (merguez) / Khachapuri | $23-$24 |
| Prix-fixe lunch | Two shared courses + entree choice | $45/person |
The taboon (also spelled tabun) is a traditional clay or stone oven used throughout the Middle East and North Africa for thousands of years. At Barbounia, a custom taboon oven is the centerpiece of the open kitchen -- visible from the dining room -- and is used for house-baked flatbreads, roasting meats and fish, and achieving the specific kind of high, radiant heat that other methods cannot replicate.
Taboon-roasted items on Barbounia's dinner menu: the Taboon Roasted Branzino ($43), the Taboon Roasted Chicken Shish-Kebab ($38), and the Taboon Flatbread ($5) served as table bread. The oven gives the flatbread its distinctive char on the underside and airy crumb. For meats and fish, the high stone-contact heat creates a seared exterior while the radiant heat from the dome keeps the interior moist.
The taboon oven is also cited in the restaurant's prix-fixe lunch description: "Taboon Wild Mushrooms Flatbread" (black truffle paste, mozzarella, arugula) appears as a seasonal entree option.
Mediterranean cuisine is naturally strong for plant-forward dining. At Barbounia, the mezze menu is almost entirely vegetarian and mostly vegan; the vegetable mains and salads are substantial enough to anchor a full dinner without ordering meat or fish.
Vegan highlights: Hummus ($16), Fire-Roasted Eggplant ($13), Beet Hummus ($14), Vegetable Crudite ($11), Israeli Chopped Salad, Homemade Couscous ($12), most seasonal vegetables ($12-$18), Farmers Market Vegetables Terracotta ($37), Heirloom Cauliflower ($24), Falafel Pita (brunch, $22).
Gluten-free options: Most mezze, salads, grilled proteins, and the terracotta mains are gluten-free as served. The flatbreads and pitas contain gluten. Cross-contact is possible in a shared kitchen -- confirm with your server for severe intolerance.
Cross-contact possible. Always confirm with the restaurant directly if you have a serious allergy or dietary restriction.
Barbounia occupies a distinct niche in NYC's Mediterranean dining scene -- taboon-centric, mezze-forward, and spanning more regional traditions than most. Here is how it compares to the closest alternatives.
| What | Barbounia | Avra Madison (Greek, NYC) | Knife Modern Mediterranean |
|---|---|---|---|
| Cuisine scope | Greece, France, Morocco, S. Italy | Greek seafood focus | Modern Mediterranean |
| Price range | $$$ | $$$ | $$-$$$ |
| Signature dish type | Taboon-roasted fish & meats | Whole grilled fish | Mezze platters & grilled proteins |
| Mezze / starters | $13-$16 ea. | Similar range | Similar range |
| Main courses | $37-$45 | $38-$70+ | $28-$48 |
| Brunch? | Yes | Yes | Varies by location |
| Happy hour? | Yes, 3-7pm | Varies | Varies |
Comparison data is approximate. Avra Madison (Midtown East) focuses primarily on Greek seafood; Knife Modern Mediterranean covers a broader network of locations. Barbounia is distinctive in combining Greek, French, Moroccan, and Southern Italian influences under one menu and taboon oven.
Barbounia opened on April 21, 2005, founded by restaurateurs Simon Oren and Dudi Sasson, who drew on their Israeli heritage to create a Mediterranean restaurant with a broader regional reach than the typical single-country concept. The name "barbounia" refers to red mullet, a prized Mediterranean fish -- a nod to both the seafood focus and the regional spirit of the cuisine.
Executive Chef Amitzur Mor -- a partner in the restaurant -- defines the kitchen's identity. His approach "combines and redefines the different cuisines of the Mediterranean," emphasizing seasonal local ingredients alongside imported Mediterranean staples. The pastry program is led by Executive Pastry Chef Juan C. Pardo, responsible for the Warm Ricotta Beignets and other desserts the restaurant is known for.
The custom taboon oven is the kitchen's centerpiece -- visible through the open kitchen design -- and distinguishes Barbounia from most NYC Mediterranean restaurants that rely on conventional ranges and grills. Barbounia has become a fixture for NYC Jewish holidays and family-style celebrations, serving lunch, dinner, happy hour, weekend brunch, and late-night.
If you are choosing between Barbounia and a comparable restaurant, or looking for another upscale NYC option, these are the closest comparisons available on Menupedia.
Nine questions about Barbounia's menu, prices, cuisine, and how to order -- answered with verified data from the official menu.
Barbounia is at 250 Park Avenue South at 20th Street in Manhattan's Gramercy/Flatiron District, New York, NY 10003. The restaurant serves lunch, dinner, and weekend brunch, as well as late-night service. Happy hour runs Monday through Friday from 3-7pm at the bar. For current hours and reservations, visit barbounia.com/reservations or call (212) 995-0242.
Barbounia serves modern Mediterranean cuisine drawing from four distinct regional traditions: Greece, Southern France, Morocco, and Southern Italy. Executive Chef Amitzur Mor combines and redefines these Mediterranean cuisines using seasonal local ingredients alongside imported Mediterranean staples. Signature techniques include cooking in a custom taboon oven (a Middle Eastern wood-burning hearth oven), house-made mezze prepared daily, and iron-skillet shakshuka. The restaurant describes itself as 'an oasis of modern Mediterranean cuisine.'
Dinner at Barbounia typically runs $80-$120+ per person before drinks, based on ordering starters, a mezze or salad, and a main course. Main courses range from $37 (Farmers Market Vegetables Terracotta) to $45 (Long Island Duck Shawarma). A mezze selection for the table is $38 for five dips with bread. Desserts are $18 each. Reviewers frequently mention overall bills in the $100+ per person range with wine. The prix-fixe lunch is a better value at $45 per person for two shared courses.
Barbounia's prix-fixe lunch is $45 per person (entire table participation required). It is a two-course shared format: the first course is a Chef's Selection of Mezze and House Bread (hummus, spicy feta, fire-roasted eggplant, labneh, smoked trout) plus an Israeli Chopped Salad, served family-style. Each guest then chooses an individual entree — options include Falafel Pita, Wild Mushrooms Flatbread, Merguez Shakshuka, Middle Eastern Chicken Pita, Lamb Kofta Terracotta, or Grilled Atlantic Salmon. Available Monday through Friday for lunch.
Yes — Barbounia is unusually strong for vegetarian and vegan diners. The mezze menu is largely vegan: hummus ($16), fire-roasted eggplant ($13), and beet hummus ($14) are all vegan, as are the crudite and most salad options. The Farmers Market Vegetables Terracotta ($37) is the flagship vegan main. For vegetarians, heirloom cauliflower ($24), crispy baby artichokes ($24), shakshuka ($22), khachapuri bread boats, and most brunch items work well. Mezze are the best starting point — ordering the selection of five ($38) covers a table of two or three before any main.
The taboon is a traditional Middle Eastern and North African clay or stone oven used to bake flatbreads, meats, and fish at high heat. Barbounia built its identity around a custom taboon oven, which is used for house-baked flatbread ($5), taboon-roasted branzino ($43), taboon-roasted chicken shish-kebab ($38), and other dishes noted as 'taboon roasted' on the menu. The oven gives proteins a distinctive char and moisture from stone-contact heat that differs from a conventional kitchen oven. It is part of the open kitchen visible from the dining room.
Yes — Barbounia is known for its weekend brunch, called one of the city's top brunch destinations. The brunch menu spans Mediterranean-inflected American classics: iron-skillet shakshuka in four varieties ($22-$24), Israeli-French Toast ($22), pancakes ($22), khachapuri bread boats ($23-$24), and a full lineup of pitas (chicken, lamb, falafel, $22-$23) and sandwiches including a grilled dry-aged burger ($28) and schnitzel challah sandwich ($25). The mezze selection ($38) is also available at brunch. Brunch salads include a Middle Eastern Chicken Salad with local kale, cabbage and apples ($26).
Based on consistently glowing guest reviews and the restaurant's own reputation: the Selection of Five Mezze ($38) is the universal opener — hummus, labneh, spicy feta, fire-roasted eggplant, and beet hummus with house bread covers the table. The Warm Ricotta Beignets ($18) are regularly called out as the best dessert. For mains, the Taboon Roasted Branzino ($43) and Long Island Duck Shawarma ($45) draw consistent praise. The Merguez Shakshuka ($24) is the brunch standout. The Grilled Portuguese Octopus ($29) leads among appetizers. The Taboon Flatbread ($5) is essential table bread.
Barbounia is well-suited for groups and celebrations — the restaurant has become a fixture for NYC Jewish holidays (Rosh Hashanah, Passover) and private dining. The menu's family-style mezze format naturally accommodates groups. The restaurant features high ceilings, an open kitchen, and a stylish bar designed for atmosphere. Note that reviewers consistently flag the dining room as very loud at peak hours, which can be a factor for conversation-heavy business dinners. For quieter service, request seating away from the bar or book earlier in the evening. The restaurant takes reservations via OpenTable and its own site.
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