Tampa Bay, FLMediterranean

Mio's brings Turkish and Mediterranean cooking to Downtown St. Petersburg through kebabs, flatbreads, spreads, salads, and carefully seasoned grilled plates. Share a cold spread and warm bread before a grilled entree, then add a vegetable dish that keeps the table balanced.

Psomi treats Greek food through a bakery-cafe lens, combining excellent bread with spreads, vegetables, grilled meat, and family recipes. Build the meal around bread and one dip, then compare a bright salad with a richer plate. The bakery counter and shaded patio encourage an unhurried lunch or brunch.

Predalina gives Water Street a seafood-aware Mediterranean menu built around vegetables, coastal flavors, and polished shared plates. Choose one raw or chilled item before a warmer preparation, and let the table compare textures rather than ordering several similar entrees. The bright room suits a slower lunch or dinner.

The Pearl brings Moroccan and Mediterranean cooking to Gulfport, with tagines that combine seafood or chicken with vegetables, herbs, olives, and couscous. A chickpea soup makes an easy start before a slow-cooked main. The room is intimate enough for a longer dinner.

Byblos grew from a Lebanese kitchen into a broader Mediterranean restaurant in Palma Ceia. Baba ganuj, kebbeh, shish kabob, and kafta sit alongside a menu that reaches beyond Lebanon. The restaurant still centers grilled meats, shawarma, and spreads at its South MacDill Avenue dining room.