Meza, Uppsala Travel Guide

Meza takes its inspiration from Lebanese mezze traditions, where many small plates are shared at the table and charcoal grilling adds smoky depth to meat and vegetables. The kitchen balances cold mezze—creamy hommous, smoky baba ganoush and herbed labne—with warm dishes such as bulgur-based pilafs, spiced fried potatoes and stuffed sambusak, plus a selection of shish grills including marinated chicken, lamb and salmon. Portions are designed for sharing and the menu includes set mix plates for two or more.

Inside, Meza offers an informal, convivial dining room that encourages group meals and relaxed evenings. The setting suits weekday dinners and weekend gatherings alike; lighting and table layouts prioritise sociability over formality. Expect a warm but bustling vibe when the kitchen is busy and the charcoal grill is sending up aroma and heat.

Cold mezze highlight creamy, citrus-bright and herb-forward preparations: velvety chickpea hommous with sesame paste and lemon, aubergine baba ganoush with garlic and olive oil, and labne spiked with mint and feta. Warm mezze and mains feature fragrant bulgur, harissa-seasoned potatoes and a variety of skewers from shish tawouk to marinated entrecôte. A large ‘mezamix’ or deluxe sharing platter brings many of these elements together on one plate.

Meals at Meza are naturally communal: pick several small plates to begin, add a grill plate or a mixed platter for the table, and finish with simple desserts or coffee if you wish. The à la carte menu lists individual mezze items at modest prices alongside larger grill mains; set mixes are offered at higher per-person rates intended for sharing. Beverage matching, including wines and non-alcoholic options, is available to pair with the rich, citrus- and spice-forward food.

Situated on Östra Ågatan in central Uppsala, Meza sits within a neighbourhood frequented for dining and evening socialising. Its emphasis on shareable mezze and charcoal-grilled flavours complements the city’s restaurant scene by offering a Middle Eastern counterpoint to Nordic and international options. The restaurant’s hours include midday openings on weekends and later evening service on Fridays and Saturdays.

The sensory experience centres on fragrant grilled meats, nutty tahini, bright lemon and herb notes, and the tactile pleasure of dipping flatbread into a spread of sauces. Service tends to guide choices for group sharing and can suggest combinations that balance smoky, creamy and tangy elements. The restaurant maintains a relaxed dress code and is well suited to informal celebrations, date nights, and group meals where sharing is the intent.