Dalida occupies a historic brick building inside the Presidio, San Francisco's national park site, serving Eastern Mediterranean food built for sharing — what the restaurant calls "little little in the middle." The dining room mixes pastoral murals, floral wallpaper, a colonial revival patio overlooking the green, and blue velvet banquettes.
The cooking runs broadly Eastern Mediterranean with Turkish and Greek threads throughout. In the back room, a chef's counter sits beside a wood-fired oven where pitas are cooked to order amid a steady hum of called tickets. Menus are built to flex toward fully vegetable-driven eating, and the kitchen sources from nearby farms and purveyors as well as its own on-site community garden, pushing ingredients through to the end — spent walnuts from house-made nocino get candied rather than tossed.
Michelin selected Dalida for its 2026 guide. The restaurant's kitchen has also drawn repeated James Beard attention: chefs Laura Ozyilmaz and Sayat Ozyilmaz were Best Chef: California semifinalists in 2024, and the restaurant's chef was a semifinalist again in 2025.
The cooking runs broadly Eastern Mediterranean with Turkish and Greek threads throughout. In the back room, a chef's counter sits beside a wood-fired oven where pitas are cooked to order amid a steady hum of called tickets. Menus are built to flex toward fully vegetable-driven eating, and the kitchen sources from nearby farms and purveyors as well as its own on-site community garden, pushing ingredients through to the end — spent walnuts from house-made nocino get candied rather than tossed.
Michelin selected Dalida for its 2026 guide. The restaurant's kitchen has also drawn repeated James Beard attention: chefs Laura Ozyilmaz and Sayat Ozyilmaz were Best Chef: California semifinalists in 2024, and the restaurant's chef was a semifinalist again in 2025.