You’re walking through the Four Seasons Hotel Minneapolis, and the air just smells... different. It’s not that generic "expensive hotel" scent. It’s wood smoke. It’s cumin. It’s something warm and distinctly Mediterranean. That’s Mara.
Honestly, when people talk about the Mara restaurant & bar menu, they usually start with Gavin Kaysen’s name. And look, having a James Beard Award-winning chef behind the curtain is a big deal. But a menu isn't just a list of credentials. It’s a vibe. It’s about whether that $30-something tag on a branzino actually feels like money well spent when you’re sitting in a room that looks like a sun-drenched Italian villa in the middle of a Minnesota winter.
The Raw Bar and the Art of Not Overthinking It
Most people skip the raw section because they want to get straight to the pasta or the rotisserie. That is a mistake. A huge one. The crudo here isn't just "fish in oil." If you look at the current Mara restaurant & bar menu, the Bluefin Tuna Crudo is basically a masterclass in balance. They use a bit of orange, maybe some chili, and it just works.
It's fresh. It's fast.
Then you have the oysters. They aren't trying to reinvent the wheel with the oysters. They just source them well and serve them cold. Sometimes, luxury is just not messing up the basics. You’ve probably had oysters that were over-dressed with too much mignonette, but here, the acidity is pulled back just enough to let the brine do the talking.
Why the Rotisserie is the Soul of the Room
If you look toward the back of the kitchen, you’ll see it. The open flame.
The rotisserie is basically the heartbeat of the Mara restaurant & bar menu. It’s not just for show, though it does look cool. It changes how the meat tastes. Take the Chicken al Mattone. In a world where "hotel chicken" is usually a dry, rubbery afterthought, this thing is a revelation. It’s pressed, it’s charred, and it’s juicy in a way that feels almost illegal.
The lamb is another one. They do a shoulder that’s meant for sharing, and it’s served with these little side components—pita, yogurt, maybe some pickled veg—that turn dinner into an interactive project. It’s messy. It’s fun. It’s exactly what dining should be when you aren't trying to be "proper" just because there’s marble on the floors.
The Pasta Situation
Let’s talk carbs.
You can’t have a Mediterranean-inspired menu without pasta, but Kaysen’s team goes a different route than your standard red-sauce joint. The Agnolotti? It’s pillows of air. They usually do something seasonal with it, like sweet corn in the summer or squash in the fall.
- The texture is silky.
- The portions are "European," which is a polite way of saying you won't need a wheelbarrow to get to your car.
- It leaves room for dessert (which we'll get to, because the chocolate cake is non-negotiable).
Understanding the "Bar" Part of the Menu
The Mara restaurant & bar menu is actually two different animals. The bar side is a bit more casual but no less intense. If you’re just dropping in for a drink, you’re looking at the "Social Hour" or the lounge snacks.
The Za'atar fries. Get them. Don't think about the calories; just eat the fries. The spice blend is vibrant, and the dipping sauce—usually a harissa aioli or something similar—is addictive. It’s the kind of food that makes you want to order a second cocktail just to justify staying another thirty minutes.
Speaking of cocktails, they aren't just sugary syrup bombs. They lean heavily into the Mediterranean theme. Think spirits like Arak or Vermouth, mixed with fresh herbs. It’s sophisticated. It’s the kind of drink you sip while pretending you’re on the Amalfi Coast instead of overlooking Hennepin Avenue.
The Seasonal Shift
One thing a lot of people get wrong is thinking the menu is static. It’s not.
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Because Mara is tied to the seasons, the Mara restaurant & bar menu you see in July will look nothing like the one in January. In the warmer months, it’s all about the tomatoes, the stone fruits, and the light crudos. When the Minnesota frost hits, the menu pivots hard toward root vegetables, braised meats, and heavier spices.
This nuance is what keeps locals coming back. If it was the same three steaks and a Caesar salad every day, the novelty would wear off in a month. But by rotating the ingredients based on what's actually good right now, they manage to keep the energy high.
A Note on the Hummus
It sounds boring. It’s just chickpeas, right? Wrong.
The hummus at Mara is whipped into this ethereal, light-as-a-cloud texture. Then they top it with things like spiced lamb or crunchy chickpeas and herbs. It comes with warm, pillowy pita that’s usually still steaming. Honestly, you could probably make a full meal out of just the spreads and the small plates and leave perfectly happy.
The Price Point vs. The Value
Let’s be real: Mara isn't cheap. You’re at the Four Seasons.
But there’s a difference between "expensive" and "overpriced." When you look at the Mara restaurant & bar menu, you’re paying for the sourcing. You’re paying for the fact that the person making your pasta has spent years perfecting that specific dough hydration. You’re paying for the service, which is attentive without being creepy.
If you want the Mara experience without the $200 bill, go for lunch. The menu changes slightly, but you can often find a incredible burger or a lighter version of their rotisserie chicken that gives you the same flavor profile for a fraction of the dinner cost. The "Express Lunch" is a local secret for business meetings that need to feel impressive but stay under an hour.
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What Most People Miss: The Dessert
By the time the server brings the dessert menu, most people are too full to care. Don't be that person.
The Valrhona Chocolate Soufflé is often the star, but keep an eye out for the fruit-forward dishes. They do things with citrus and olive oil that will completely change your perspective on what "dessert" can be. It’s not just sugar; it’s acid, it’s fat, and it’s a little bit of salt. It rounds out the meal perfectly.
Practical Steps for Your Visit
If you're planning to head over, here is how to actually navigate the experience so you don't feel overwhelmed.
- Book ahead. Even on a Tuesday, this place gets packed. Use OpenTable or call the hotel directly.
- Sit at the bar if you're solo. The full Mara restaurant & bar menu is usually available there, and the bartenders are some of the most knowledgeable in the city.
- Ask about the "Chef's Features." There are often off-menu items or specific preparations of the day that the servers won't mention unless you ask.
- Check the valet situation. It’s downtown Minneapolis. Valet is the easiest route, but there are ramps nearby if you want to save a few bucks.
- Dress the part. You don't need a tuxedo, but maybe leave the gym shorts at home. Business casual is the "safe" zone here.
The real magic of the menu isn't just the food itself; it's the way it makes the Mediterranean feel accessible in the Midwest. It’s a bit of sunshine when the sky is gray. Whether you're there for a full-blown anniversary dinner or just a quick drink and some hummus at the bar, it's an experience that actually delivers on the promises it makes.
Go for the chicken, stay for the vibe, and whatever you do, order the extra pita. It’s worth it. Every single time.