Dalida Restaurant
Mediterranean restaurant · Presidio ·
Eastern Mediterranean eatery serving grilled meats, pasta & housemade pita
Eastern Mediterranean eatery serving grilled meats, pasta & housemade pita
"More than two years in, this high-end, Top Chef–approved Mediterranean palace in the Presidio feels stronger than ever, a sweeping statement on the cuisine’s possibilities—from gastronomic riffs on cioppino to simmering cups of pistachio coffee. No meal here is complete without the saffron tahdig, a crispy Persian rice crowned with tart little red barberries, which best accompanies the 12-hour lamb tandoor or the Aleppo-style half-chicken, both meaty, well-seasoned displays of Sayat and Laura Ozyilmaz’s prowess. For something properly elegant, I like the octopus and sujuk: little slices of octopus ringed around the plate with Pollock-esque dots of olive-caper dressing and dashes of pork sujuk sauce; it’s not filling, but at $28 with crackers it’s an effective display of opulence and a staple of the menu. Desserts are as critical as the mains; since spring 2025, pastry chef Deirdre Balao Rieutort-Louis’s Eastern Mediterranean sweets have been a highlight—trust me when I say the Turkish-style, stretchy marash ice cream, especially the chocolate, is worth an order. The setting is stately, with old-school brick and waves of green from the Presidio’s Main Parade Lawn; the ambiance (and clientele) aren’t low-key, so dress to impress—I dropped by in shorts and felt pretty stupid. It’s tough to snag a table, but there’s usually a seat or two on the outdoor patio, and a 10–15 minute wait for the bar is often rewarded with top-tier service from a small army of staff." - Paolo Bicchieri
"I appreciate Dalida’s intentional approach to shared plates: executive chef Sayat Ozyilmaz centers the restaurant around connection and breaking bread, and the menu and service are built to support that. Their “chubby” pitas are a hefty 5 oz. designed to satisfy four people, and the kitchen even reduced the bread’s oily surface so tearing is less messy. Groups larger than six are steered to a chef’s-choice set menu to avoid indecision, and servers undergo “information-heavy” training so they can confidently suggest ordering an extra kibbe or lamb chop (or doubling items) when pieces don’t line up with party size. The result is a place that tries to keep the focus on company and conversation rather than the logistics of dividing food." - ByMaggie Hennessy
"The lush seclusion of the Presidio seems at first an unlikely locale for a restaurant hotspot, but once the charisma and talent of married couple and co-chefs Laura and Sayat Ozyilmaz are factored in, the popularity here is a foregone conclusion. The menu is broadly Eastern Mediterranean, drawing inspiration from the melting pot of Istanbul, with a bounty of dishes—from flaky, cheesy borek to juicy short rib kebabs with sweetbreads—that are well-suited to sharing with a group.Whatever else you opt for, consider it all but mandatory to start your meal with “breaking bread,” an assortment of spreads, olives, and pickles, served with superlatively pillowy, toasty pita that is rolled and hearth-baked to order—you’re unlikely to find better in the Bay Area." - Michelin Inspector
"An unexpected treasure located in San Francisco’s Presidio, Dalida serves up a visually stunning Eastern Mediterranean menu meant to be shared. Ordering an array of mezze with a side of piping hot, house-made pita is a must. Seafood lovers will swoon over the California tahdig — a riff on a Persian classic made of crispy saffron rice, it’s topped with Santa Barbara uni, yellowtail, and smoked trout roe. Pair your meal with the Saturnalia, an inspired blend of Zacapa Rum No. 23, labneh liqueur, caramelized pineapple lactic syrup, and a splash of lime, providing a cool, fresh contrast to the rich, spice-abundant dishes on the menu." - Vox Creative
"Nothing says “important business meal” like lunch in a huge historic brick building overlooking a manicured lawn in a national historic landmark. The upscale Eastern Mediterranean restaurant in the Presidio serves great Turkish and Greek-inspired dishes like octopus with pork sujuk, oysters suleyman, and a New York strip big enough to feed the entire table. If a celebration is in order, cocktails are fun and inventive, like the Saturnalia highball with caramelized pineapple, yogurt, and Lebanese seven spice." - ricky rodriguez, julia chen 1, patrick wong
