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Photos: Far-flung flavors meet New England ingredients

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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

    Photos: Far-flung flavors meet New England ingredients

    Deviled eggs with tuna and black olives added to the creamy yolk.

    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 | August 6, 2013

    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 | August 6, 2013

    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 | August 6, 2013
    Falafel laced with spinach and served on flatbread with beets and yogurt.

    Falafel laced with spinach is set on flatbread against a hot-pink backdrop of beets and yogurt.
    Essdras M Suarez/Globe Staff | August 6, 2013

    The impossibly juicy lemon chicken flattened under a brick, skin embedded with herbaceous, citrusy za’atar, and served over a Turkish cheese-filled pancake.
    | August 6, 2013
    Sultan’s delight is beef glazed in tamarind and paired with eggplant puree and pine nuts.

    Sultan’s delight is beef glazed in tamarind and paired with eggplant puree and pine nuts.
    Essdras M Suarez/Globe Staff | August 6, 2013
    A bisteeya dessert is made with white chocolate labne, poached peaches, peach gelee, and basil syrup.

    A lovely, cooling dessert version of bisteeya (minus the fowl) with white chocolate labne, poached peaches, peach gelee, and basil syrup.
    Essdras M Suarez/Globe Staff | August 6, 2013