Moona, slang for the Arabic word meaning “storing” or “pantry,” is a 30 seat Eastern Mediterranean-inspired restaurant that focuses on hot and cold mezzas (small plates), integrating locally-sourced, seasonal ingredients and house made aromatic spices, dried herbs and jams.

In remote villages in the Arab World, the moona was prepared during the bountiful harvest for consumption during winter’s harsh days. The moona provided fundamental nourishment for the daily meal, and transformed perishable produce into food with a long shelf life. Today, the Cambridge Moona pays homage to this culinary tradition by incorporating their own house-made moona ingredients like seasonal local apple marmalade and walnut stuffed pickled baby eggplant into each dish.

With a modern, rustic interior finished off with Mediterranean accents, the restaurant boasts a 10 seat bar and an intimate 20 seat dining room. Reminiscent of Arabic design, colors of bright blues, greens and whites are used throughout the space and are complemented by modern touches that include exposed brick and pipes, copper accents and mosaic tiling.

To accompany the highly evolving, seasonal menu, Moona’s bar will feature carefully curated array of cocktails as well as wine and craft beer lists, with two seasonally rotating beers on draft. Additionally, house-made spice blends, jams, pickles and preserves are available for purchase.