Zatar

Specialties

Zatar is a small chef/​family-​owned and run restaurant and catering company. Delicious food and personalized service is our passion. We love our customers. Thank you for voting Zatar «Best Mediterranean» for 2014 and 2015 (Bay Area A List). It is the biggest compliment when guests return twice in one week — sometimes twice in the same day! Thanks so much for your support.

Zatar serves «eclectic mediterranean cuisine» prepare with the finest and freshest ingredients. We use organic vegetables, fruits and herbs — many grown and harvested from our own organic gardens — organic eggs and milk for our house-​made yogurt and desserts, naturally-​raised, local meats and fresh, sustainable seafood. The menu changes throughout the year depending on the season and what we are currently harvesting from our garden.

Some favorite dishes include the Fish Tagine, Kabab Feast, Grilled Calamari, Butter Lettuce Salad, Mezza Sampler, Warm Lamb Dolmas and Cardamom Ice Cream with Medjool Dates and Candied Walnuts.

Please see our website or facebook page to learn more about us! You can also join our email list on our website.

History

Established in 2002.

Zatar is a labor of love for husband and wife owners, Waiel and Kelly Majid. They like to think that the preparation of a great dish begins with the planting of a tiny (non-​GMO) seed. Although the menu is very «vegetarian friendly», Kelly admits that her own 15 years of vegetarianism ended when she she tasted Waiel’s Grilled Leg of Lamb.

Much of the fresh produce used in the kitchen is harvested from their own organic gardens. Food scraps are fed to their laying hens or composted to grow more delicious vegetables for the kitchen. Zatar’s gardens have been featured in Organic Gardening Magazine and on HGTV.

Meet the Business Owner

Waiel and Kelly M.

Business Owner

Zatar’s owners are husband and wife team, Waiel and Kelly Majid. They have lived and traveled widely in Lebanon, Syria, Italy, France, Saudi Arabia and Morocco. As chefs, their eclectic dishes draw from their culinary adventures throughout the Mediterranean and Middle East and for their passion for seasonal, fresh ingredients. While not in the kitchen they enjoy foraging wild foods, working in the garden and playing with their kids.