What are the opening hours?

Monday 11am - 9pm Tuesday 11am - 9pm Wednesday 11am - 9pm Thursday 11am - 9pm Friday 11am - 9pm Saturday 12pm - 9pm

Mediterrano Restaurant

Name: Mediterrano Restaurant
Address: 2900 S State St, Ann Arbor, MI, 48104, US
Telephone: +17343329700
Price range: $$
Rating: 4.9

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United States
Ann Arbor, MI
Mediterrano Restaurant

We offer cuisine inspired by 14 countries within the Mediterranean region featuring an innovative fusion of flavors, ingredients and spices.
(231)

08/26/2026

PAELLA MASTER CLASS This Saturday, August 29

A few seats left, and then that's the class.

Saffron going into the stock, mussels and clams opening in the pan, the rice going quiet at the end as the bottom crisps against the metal. Chef Raúl Cob works through all of it with you. He grew up in Valencia, where the dish comes from, and represented the USA at the 2023 World Paella Cup.

Three hours on the patio, sleeves up, cooking in groups around the pans. Spanish sangria and a spread of tapas and mezze all afternoon. When the paella is done, everyone moves into the dining room and sits down to the meal they made together.

Noon to 3:00 PM. 21 and over.

Tap the link in our bio for tickets, or visit shorturl.at/5MYfm

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08/24/2026

Seats are filling. There are 24 in the class, and once they're spoken for the pans are full.

Chef Raúl Cob grew up in Valencia, where the dish comes from, and represented the USA at the 2023 World Paella Cup. Three hours on the patio building a traditional Spanish seafood paella from the sofrito forward, calamari, mussels, clams, and shrimp over saffron rice. You cook in groups, sleeves up, around the pans with him.

Spanish sangria and a spread of tapas and mezze all afternoon. When the rice comes off the fire, everyone moves into the dining room and sits down to the meal you made together.

Noon to 3:00 PM. 21 and over.

Tap the link in our bio for tickets, or visit shorturl.at/5MYfm

📷

08/20/2026

Two soups on the lunch menu, one brand new and one back with a new recipe.

FRENCH ONION SOUP
sweet onions. beef stock. rioja. sherry. crusty baguette. gruyère

Sweet onions cooked down long and slow, rioja and sherry in the stock, a crusty baguette and gruyère over the top.

MINESTRONE
cabbage. romano beans. san marzano tomatoes. carrots. oregano. thyme

Our minestrone is back, and better than ever with a new recipe. San marzano tomatoes, romano beans and cabbage, oregano and thyme.

Both on the lunch menu now.

Tap the link in our bio to view our menus, make reservations, and more!

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08/19/2026

PAELLA MASTER CLASS
Saturday, August 29

A traditional Spanish seafood paella starts with the sofrito and finishes with saffron rice under calamari, mussels, clams, and shrimp. Everything between those two points is what Chef Raúl Cob is here to teach. He grew up in Valencia, where the dish comes from, and represented the USA at the 2023 World Paella Cup.

Three hours on the patio, sleeves up, cooking in groups around the pans with him. Spanish sangria and a spread of tapas and mezze all afternoon. When the rice comes off the fire, everyone moves into the dining room and sits down to the meal you made together.

Noon to 3:00 PM. 21 and over. 24 seats.

Tickets are moving. Tap the link in our bio, or visit shorturl.at/5MYfm

📷

08/15/2026

LUXARDO CHERRY LIMEADE

Tito's vodka. Luxardo Sangue Morlacco cherry. Fresh lime juice.

Sangue Morlacco is the dark end of the cherry spectrum, closer to preserved marasca fruit than anything candied, with a faint bitterness underneath. Lime keeps it tart and the vodka stays out of the way. It drinks like limeade until the cherry catches up with you.

Tap the link in our bio to view our menus, make reservations, and more!

📸

08/12/2026

The newest thing on our cocktail list might just be the most refreshing.

Watermelon Mojito. Fresh watermelon, Flor de Caña rum, lime, and mint.

Pull up a seat on the patio while the weather holds.

Tap the link in our bio to view our menus, make reservations, and more!

📸

08/10/2026

PAELLA MASTER CLASS Saturday, August 29

The socarrat is the layer of rice at the bottom of the pan that toasts against the metal and goes crisp. It's the last thing to happen in a paella and the hardest thing to get right at home.

Chef Raúl Cob will show you how. He grew up in Valencia, where the dish comes from, and represented the USA at the 2023 World Paella Cup. Three hours on the patio working a traditional Spanish seafood paella from the sofrito forward, calamari, mussels, clams, and shrimp with saffron rice. You cook in groups, sleeves up, around the pans with him.

Spanish sangria and a spread of tapas and mezze all afternoon. When the rice is done, everyone moves into the dining room and sits down to the meal you made together.

Noon to 3:00 PM. 21 and over, 24 seats.

Tap the link in our bio for tickets, or visit shorturl.at/5MYfm

📷

08/08/2026

PAELLA MASTER CLASS Saturday, August 29

Calamari, mussels, clams, shrimp. Saffron rice. Three hours on the patio with the pans going.

Chef Raúl Cob is leading it again. He grew up in Valencia, the birthplace of paella, and he was the USA representative at the 2023 World Paella Cup. He takes the group through every stage of a traditional Spanish seafood paella, starting with the sofrito and finishing with the socarrat, the toasted layer of rice at the bottom of the pan. You cook in groups, sleeves up, around the pans with him.

Spanish sangria and a spread of tapas and mezze throughout the afternoon. When the rice is done, everyone moves into the dining room and sits down to the meal you made together.

Noon to 3:00 PM. 21 and over, 24 seats.

Tap the link in our bio for tickets, or visit https://shorturl.at/5MYfm

📷

08/07/2026

NEW AT HAPPY HOUR!

Seven new tapas and pintxos, Monday through Saturday from 3:00 to 6:00!

Spanish gildas skewer piparra pickle, cornichon, white anchovy, and olive into one bracing, briny bite. Pintxo de boquerones stacks white anchovies over tomato spread on crostini. Patatas bravas arrive under bravas sauce and honey garlic aioli with a fried egg, and bacon wrapped dates come with chorizo fresco and romesco. Then shish*to peppers with lemon, oregano, sea salt, and chili flakes, crispy brussels sprouts in pistachio vinaigrette, and marinated olives with seasonal citrus and fresh herbs.

Grab a seat at the bar!

Tap the link in our bio to view our menus, make reservations, and more!

📸

08/06/2026

Lunch just got a lot more interesting! Three courses, your pick at every turn.

Start with the Greek salad, romaine hearts with kalamata olives, peppadew peppers, and sheep's milk feta. Then the paccheri arrabbiata, wide tubes of pasta with cherry and San Marzano tomatoes, garlic, chili flakes, and basil, and yes, it's vegan. Basque cheesecake to finish, mascarpone and cream cheese with seasonal fruit jam.

That's one way through. The first course also brings caesar, crispy brussels with pistachio vinaigrette and pomegranate, or minestrone. The second adds the Mediterrano Burger, the chicken ciabatta, and the saffron rice bowl. And there's always baklava if cheesecake isn't your ending.

Weekdays, starting now!

Tap the link in our bio to view our menus, make reservations, and more!

📸

Address

2900 S State St
Ann Arbor, MI
48104

Opening Hours

Monday	11am - 9pm
Tuesday	11am - 9pm
Wednesday	11am - 9pm
Thursday	11am - 9pm
Friday	11am - 9pm
Saturday	12pm - 9pm

Telephone

+17343329700

Website

https://www.mediterrano.com/

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