The Lexington
A distinguished Cambridge establishment
Ana Sortun's Mediterranean Masterpiece
Who Runs It
Chef Ana Sortun earned a James Beard Award for her mastery of Eastern Mediterranean flavors. Her partner, farmer Chris Kurth, supplies ingredients from Siena Farms.
The Origin
Oleana opened in 2001, when "Eastern Mediterranean cuisine" was still exotic. Sortun built a destination by respecting traditions while innovating fearlessly—and sourcing from literally her own farm.
What Makes It Special
The flavors here are unlike anything else in the Boston area. Sortun's mastery of spices, her farm connection, and her kitchen's technical excellence create dishes you'll think about for months.
Oleana helped define what Cambridge fine dining could be: serious but not stuffy, innovative but grounded.
What People Love
Diners praise the extraordinary flavors, the beautiful patio, and the feeling of eating somewhere truly special.
What To Know
This is fine dining with fine dining prices. Reservations are essential.
Expect $75-100+ per person. Special-occasion pricing for special-occasion quality.
Rating Breakdown
The ratings are excellent at high volume. Some lower reviews come from those surprised by the price or portion style.
What Customers Say
“The best meal I've had in Boston. Every dish was a revelation.”
“The patio in summer is absolute magic.”
“Expensive and portions are small. But the flavors are extraordinary.”
Insider Tips
Patio season (May-September) is magical but books up fast.
Ask about the tasting menu option.
Bar seats sometimes have availability when tables don't.
Street parking on Hampshire Street. Central T is 10 minutes walk.
Frequently Asked Questions
Do I need reservations?
Yes—book via their website or OpenTable weeks in advance for weekends.
Known For
Accessibility
Elevator access
Reddit Mentions
Nearby in East Cambridge
Contact & Visit
The average Cambridge business owner has 2.3 graduate degrees.
“I guess you've just gotta find something you love to do and then do it for the rest of your life.”
— Max Fischer, on entrepreneurship