From Sea to Table

The moment you step into Barka Mediterranean Seafood and Steak, the opulent décor and friendly staff lure you in. Chefs preparing dishes with the freshest ingredients in the open-style kitchen cue your senses. You’re about to experience more than a meal—a culinary adventure.

Owners and brothers Sokol “Gino” Gjevukaj and Skender “Kenny” Gjevukaj opened Barka in 2016 with an extensive Mediterranean and seafood menu. Gino, Executive Chef, began his culinary career in New York City in 1985, a graduate of The Culinary Institute of Dubrovnik. Owning and operating many restaurants through the years, he specializes in fresh seafood, homemade pasta, and dry-aged steaks. As overseer of kitchen and culinary operations at Barka, he prides himself on over 35 years of experience in the industry. “Fresh and simple ingredients make the best dishes,” says Gino. “Our recipes are all about fresh herbs, olive oil, and the freshest seafood,” he says. “Talking to our customers helps to inspire new dishes, we listen to what they want. Homemade pasta, burrata, artichokes, and the rib-eye are very popular right now,” he says.

With summer in full swing, light recipes are hitting tables at Barka. “Ahi tuna, watermelon, and mango salads are great summer dishes,” Gino describes. The bronzino is always a hit and cooked with olive oil, lemon, herbs, salt, and pepper, no need to complicate a dish when the ingredients are top of the line.

Kenny manages the front-end of-house operations with a focus on restaurant development, design, and management. He is committed to creating a wonderful guest experience while overseeing daily operations as a restaurateur. “Hiring people you trust is the key to success,” says Kenny. Working with family is also a bonus. “It’s great working with my brother; families know how to go through many situations together,” he says.

General manager Adrian Maloku is passionate about giving diners a special experience. “We serve the finest dishes, from whole branzino filleted tableside to our famous Lobster Santorini,” he says. As manager, Maloku is warm and welcoming, setting the tone at Barka.

A Culinary Experience

I was lucky enough to sample a few of the most popular creations Barka is known for and was impressed with the quality, care, and expertise put into every bite. The branzino melts in your mouth, the lobster with black squid ink pasta is full of flavor, and the octopus is grilled expertly, resulting in tender bites. Seafood is a staple at Barka, but don’t pass up the dry-aged steaks. The rib-eye is out of this world, cooked perfectly with a smoky sear. Foodies will not be disappointed!

Some of the most popular dishes at Barka are the shrimp and avocado salad, crab cakes, Barka veggie chips, Shrimp Santorini, Greek Salad, whole branzino, Chilean Sea Bass, Lobster Santorini, Cacio e Pepe, and dry-aged rib-eye steak. You can’t miss the wood–fired pizza oven when you enter, adding more delicious options to the menu.

If it’s crafted cocktails you crave, you’re also in luck. The Mediterranean Sour, Spicy Mama, and Blackberry Daisy are beautiful and some of the most popular bar items in the establishment. Barka offers a curated wine list and happy hour daily at the bar.

Don’t miss the fabulous pre-fix lunch including your choice of appetizer, entrée and dessert, creating a perfect way to spend your lunch hour or a lingering afternoon. Barka also offers catering to help you host and gift cards to give the gift of upscale dining to your friends and family.

The attentive service and beautiful atmosphere is top tier. “Barka boasts a full-service bar, four elegant dining rooms, private event spaces, an open kitchen concept and ample parking,” says Maloku.

The restaurant’s sprawling dining rooms feature striking light fixtures and elegant décor, beautifully set tables and large horseshoe booths. The private rooms are perfect for birthdays, special occasions, even weddings for up to 200 guests.

The Gjevukaj brothers are part of the G Mark Hospitality Group owning and operating many beautiful establishments, such as Aurora Mediterranean Grill, DiMora, Lithos, Bella Rosa Free Style Italian, Sear House, Sear House Grill and Dafina.

A Unique Place

For local Lakers, Barka is a special place and the feeling is mutual. “From day one, the Mountain Lakes community welcomed us warmly,” say the Gjevukaj brothers. “We are grateful for the support we have received over the years and are proud to have served the community for nearly a decade. Our goal has always been to bring a unique city-style dining experience to Mountain Lakes while making guests feel comfortable and at home,” they say.

Gino, Kenny, and Adrian are happy to share their fine dining with the residents of Mountain Lakes and beyond. “We created Barka with the goal of bringing great food, warm hospitality, and a true dining experience to the community. Whether guests join us for dinner, drinks, or a special celebration, we want every visit to feel memorable.”

Barka is open seven days a week, takes reservations (highly suggested on weekends), but also welcomes walk-in guests. Pay them a visit at 60 US-46, Mountain Lakes, NJ. Monday to Thursday 11:45 a.m. to 10:00 p.m., Friday 11:45 a.m. to 11:00 p.m., Saturday 11:45 a.m. to 11:00 p.m., and Sunday noon to 9:00 p.m.

For more information, visit the website, barkarestaurantnj.com.

Photographs by Antonietta Henry 

Antonietta Henry is a wife, mother of four and owner of Antonietta Henry Photography in Pompton Plains. She enjoys exploring and learning more about towns throughout her home state of New Jersey.