Fandi Mata is a vibrant restaurant, dining concept, and event venue located in the heart of Williamsburg, Brooklyn, offering an eclectic, global culinary journey centered on the Mediterranean region.1
Here is a detailed look at the restaurant, drawing exclusively from the available context.
What Makes Fandi Mata Unique
Fandi Mata, which translates to “to connect,” is designed to deliver an “escapist experience” by blending artisanal cuisine with “soulful hospitality.”2
- Atmosphere and Design: The venue is an industrial commercial space boasting over 8,000 square feet with 28-foot-tall ceilings across a two-floor open layout.3 It is set in a historic building and features a distinctive boho jungle aesthetic with gorgeous foliage and a “tropical oasis aesthetic,” curated by the local floral design studio Floresta.4
- Cuisine Concept: The menu is described as a new take on artisanal, global cuisine inspired by the vast Mediterranean region, featuring classics with a contemporary touch.5
- Mezcaleria: The space includes an artisanal mezcaleria on the mezzanine level called ‘Little Oaxaca’.6
History and Origin
Fandi Mata was founded in 2020 by a group of food enthusiasts: Marjanne Motamedi, Dragan Ristovski, Emil Radoncic, and Milos Zica.7 The guiding idea for the restaurant is reflected in its name, which means “to connect.”8 The founders aimed to bring “heartfelt hospitality back to Brooklyn” while taking guests on a vibrant and whimsical voyage around the globe through an avant-garde culinary and mixology experience.9
Highlight Menu Items
The menu incorporates world-driven cuisine with a focus on shared plates, hearty mains, and artisanal pizza.10 Highlights include:
| Category | Dish Highlight |
| Appetizers | Mezze Platter: Chef’s selection of spreads & dips, sesame flatbread, marinated olives & feta, stuffed grape leaves, and crudités. |
| Croquetas: Served with bacon, date, horseradish aioli, and shaved manchego. | |
| Halloumi: Served with roasted tomatoes, aleppo pepper, and sesame flatbread. | |
| Mains | Braised Lamb Shank: Served with canellini beans, tomato, zucchini, and dukkah harissa yogurt. |
| 16oz Prime Ribeye: Served with roasted shitakes, pickled pepper gremolata, and mushroom cream sauce. | |
| Whole Grilled Dorade: Served with salsa pique, samoriglio, and cilantro lime rice. | |
| Pizza | Tartufo: Topped with white mushrooms, speck, and mozzarella. |
| Soppressata: Topped with spicy cured pork, chile honey, and oregano. | |
| Dessert | Coconut Panna Cotta: Served with passionfruit, Tahitian vanilla, and sesame-pepita brittle. |
