A feast for the senses awaits you at Mediterrano; the exotic aroma of garlic, Mediterranean spices and fresh bread fills the air; an eclectic mix of art, antiques and architecture add sophistication and just a touch of whimsical style; using only the freshest and most flavorful ingredients. The knowledgeable, attentive and highly trained wait staff serve your every need. Elegant, yet inviting, Mediterrano is the perfect venue for business luncheons, family celebrations, friendly get-togethers, or a romantic evening for two. Mediterrano's menu moves effortlessly from country to country, combining the best ideas of each region to create old-world dishes with an exciting new flair. Favorite dishes of our regular patrons at Mediterrano include; Butternut Squash Ravioli, along with the Herb and Mustard Roasted Rack of Lamb served with Yukon gold potatoes mashed with leeks & roast garlic, veal mushroom jus. The food is hearty, fresh, compelling and best of all, it's good for you!
Established in 1995.
The Mediterranean diet is well known for being healthy and nutritious. In line with this, at Mediterrano we ardently believe in fresh, high quality ingredients. Whenever possible we make strong efforts to source our protein and produce from local farmers and purveyors. In addition, we strive to craft victuals that nourish your body as well as your senses.
Meet the Business Owner
Business owner information
John Roumanis was born in Metamorphosis, a small village in the Southern Peloponnese region of Greece. Throughout his childhood and adolescence John experienced the beauty of a simple, agricultural lifestyle. He was raised on a Mediterranean diet, rich with olive oil, fish, and abundant fruits and vegetables. From a young age he learned to appreciate a fresh, nutritious diet that advocated for all things in moderation.
At the age of 18, John Roumanis came to the esteemed university town of Ann Arbor to pursue higher education. Parallel to his studies, he worked in the hospitality business. In this industry he started at the very beginning, working long hours - sometimes 7 days of the week! This training allowed him to learn and gain the skills he would need to eventually run his own restaurant.
Between the ages of 18 and 43 John achieved experience and mastery within the restaurant industry working as a Food and Beverage Manager for the Hyatt Corporation, later as a partner of a seaf