The full review · Restaurant
Eloura
Eloura's lamb kebab bowl is the move at Madison's newest Mediterranean spot
10 W Mifflin St, Madison, WI
I visited Eloura, an upscale Mediterranean restaurant in downtown Madison off Mifflin Street, right on the square. It is one of the newer restaurants in Madison and I thought the vibes were great. We got so much food that I honestly walked out of there miserably stuffed, so here is what actually stood out.
The Lowdown
- City: Madison, WI
- Address: 10 W Mifflin St, Madison, WI 53703
- Phone: (608) 630-8030
- Website: elouramediterranean.com
- Cafe 8 AM to 4 PM, restaurant open daily, brunch Sat and Sun 10 AM to 3 PM
The vibe
Really nice room with a great feel. There is also a coffee shop tucked in the corner that you would never know about unless you walked in. Really cozy little corner. I tried a lot of their coffees, and that is getting its own video.
What I ordered
Spanakopita cigars, chili crunch hummus with pita, the lamb kebab bowl, and the chicken kavurma.
My thoughts on the food
The spanakopita cigars are like a spring roll filled with feta, spinach, and spices. In my opinion they should have had more cheese and less spinach. The pita was your standard pita, but the chili crunch hummus was actually pretty good. The chili crunch is really red chili flakes, so if you have had red pepper hummus, that is kind of what to expect.
The chicken kavurma was my first time ever having it. It is slow cooked chicken with peppers, spices, and herbs over a bed of rice. Because it is slow cooked there are a lot of juices, so it is a very juicy, almost slightly soupy dish. Definitely not a dry rice and meat meal.
My absolute favorite was the lamb kebab bowl. A ton of flavor, the lamb tasted delicious, and the Mediterranean salad and peppers with the rice mixed in with the lamb was a really great combination.
The verdict
Great vibes, a sneaky good cafe corner, and a lamb kebab bowl I would come back for. If you have not tried Eloura yet, go check it out and let me know what you think.
Originally published in the Eat With Troy newsletter. Written by Troy Munson.