Look, everyone knows Napa is for wine. You drive up, you hit the tasting rooms, and you're surrounded by rolling hills and expensive grapes. But honestly? After three hours of swirling Cabernet, you're going to be hungry. Really hungry. While most people flock to the ultra-expensive, Michelin-starred spots that require a six-month reservation, those of us who live here—or just know where to look—usually end up at Tarla Mediterranean Bar Grill.
It’s tucked away on First Street in downtown Napa. The name Tarla literally means "field" in Turkish, which gives you a pretty good idea of what they’re trying to do. They aren't trying to be another pretentious "wine country" kitchen. It's a blend of Turkish and Greek influences that feels grounded, earthy, and, frankly, exactly what you want after a day of drinking alcohol.
The Vibe and What to Expect
The first thing you’ll notice is the color palette—olive greens and deep tangerines. It’s warm. It’s clean. It feels like a bistro you’d stumble into in a European coastal town, but with the efficiency of a California kitchen. There’s a patio that’s basically prime real estate on a sunny afternoon. If you can snag a seat there, do it.
Owned by Yusuf Topal and his wife Breanna, the place has a history that dates back to 2011. Yusuf has a background in cruise ship hospitality, which probably explains why the service usually feels so buttoned-up even when the place is slammed. And it does get slammed. On a Friday night, the energy is high, the music is just loud enough to be "exotic," and the smell of grilled meat is everywhere.
The Food: Beyond Just Hummus
Most people hear "Mediterranean" and think of a plastic tub of chickpeas. Don't do that here. The menu is a legit deep dive into the Aegean.
One of the standout moves is the Saganaki. They bring out the Halloumi cheese, and then they literally set it on fire with brandy. It’s a bit of a show, sure, but the combination of that charred, salty cheese with truffle honey and poached Turkish apricots is—well, it’s a lot. In a good way.
- The Lamb Burger: This isn't your standard pub burger. It’s seasoned with Mediterranean spices, topped with caramelized onions and red peppers, and served on ciabatta. You can choose feta or white cheddar, but go with the feta. Trust me.
- The Octopus Salad: Honestly, this is one of the better versions in the North Bay. It’s got arugula, beets, and apples, which sounds weird until you taste how the acidity cuts through the char of the octopus.
- Moussaka: If you want something heavy and comforting, the Angus beef moussaka is the play. It’s layered, rich, and feels like something a Turkish grandmother would make.
Why it Actually Matters for Your Napa Trip
Napa can be a bit of a bubble. It's easy to get "palate fatigue" from all the heavy French-style cooking and butter-heavy sauces. Tarla Mediterranean Bar Grill works because it’s a palate cleanser. The food is bright. It uses lemon, mint, and fresh olive oil.
They also do this thing called "No Corkage Tuesdays." If you’ve just bought a $100 bottle of wine at a vineyard and don't want to pay a $40 fee to drink it at dinner, Tuesday is your day. Plus, they donate 10% of their profits to a different local school every two weeks. It’s a small detail, but it makes you feel slightly better about ordering that second round of cocktails.
The Secret "Kunefe" Rule
If you leave without ordering the Kunefe, you basically didn't go. It’s shredded phyllo dough baked with sweet cheese and coconut. It takes about 15 minutes to prep, so tell your server early. It’s crispy, gooey, and weirdly light for something that contains that much cheese.
Things People Get Wrong
People often think Tarla is just a "dinner spot." That’s a mistake. Their weekend brunch is actually where some of the best value is. They do a Mediterranean version of French Toast and a Short Rib Hash that puts most of the local breakfast diners to shame.
Also, a quick tip: if you have a group larger than six, they won't split checks. They'll let you run multiple cards for even amounts, but they aren't going to itemize the bill for twelve people. Plan accordingly so you aren't that person holding up the line while everyone argues over who ordered the extra side of Greek fries.
Next Steps for Your Visit
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- Book Ahead: Seriously. Use OpenTable or call (707) 255-5599. They’re small (only about 46 seats inside), and walk-ins on weekends are a gamble.
- Happy Hour Strategy: They run happy hour Monday through Thursday from 3:00 pm to 6:00 pm. It's the best time to try the Spanakopita and a $7 glass of wine without the dinner crowd.
- Check the Specials: The menu changes based on what’s growing in the "field" (Tarla), so ask about the seasonal catch or the soup of the day before you lock in your order.
- Parking: It’s downtown Napa. Street parking is a nightmare. Aim for the parking garage on 2nd Street and just walk the block—it’ll save you twenty minutes of circling.
The restaurant is located at 1480 1st Street. Whether you’re there for a full lamb kebab dinner or just a quick Turkish coffee and baklava, it’s a reliable anchor in a city that’s constantly changing. Enjoy the break from the wine-tasting madness.