Dining out At Oleana, adventurous spices and iconic dishes ← Related Article Visit The Boston Globe Share on Twitter Share on Facebook Comment on this Scroll to top of page Essdras M Suarez/Globe Staff Since Oleana opened in 2001, its cuisine has become iconic. Pictured, the deviled eggs with tuna and black olives added to the creamy yolk. Essdras M Suarez/Globe Staff It is rare that a restaurant that makes it through a dozen years requires advance planning to get a reservation. Chef-owner Ana Sortun’s Oleana is one. Essdras M Suarez/Globe Staff The “spanakopita” puts the spinach filling into trout instead of phyllo dough, topped with a luscious dollop of avocado, crisp cucumbers, and plump orange roe. Essdras M Suarez/Globe Staff Falafel laced with spinach is set on flatbread against a hot-pink backdrop of beets and yogurt. The impossibly juicy lemon chicken flattened under a brick, skin embedded with herbaceous, citrusy za’atar, and served over a Turkish cheese-filled pancake. Essdras M Suarez/Globe Staff Sultan’s delight is beef glazed in tamarind and paired with eggplant puree and pine nuts. Essdras M Suarez/Globe Staff A lovely, cooling dessert version of bisteeya (minus the fowl) with white chocolate labne, poached peaches, peach gelee, and basil syrup.