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This spring, Gypsy Kitchen in Buckhead Village tantalizes guests to join in the festivities of the changing seasons and bask in the warmth with an array of enticing specials.

As guests step through the doors of Gypsy Kitchen, they are transported into a vibrant world, brimming with eclectic bohemian flair and culinary escapades that showcase the rich flavors of the Mediterranean. These themed nights offer a thrilling opportunity to immerse oneself in this extraordinary experience almost every night of the week.

Every Monday through Friday from 4-6 p.m., Gypsy Kitchen invites guests for happy hour food and drink specials. The happy hour menu boasts a variety of flatbreads, patatas bravas, and croquetas de pollo. Glasses of wine range from $8 to $10. Grey Goose Essence spritzes, in three flavors, are $10, and the seasonal saffron-infused Highclere Castle gin spritz is $11. A portion of each Highclere Castle spritz sold goes to support Camp Twin Lakes.

Gypsy Kitchen presents Third Thursdays, a new series happening every third Thursday of the month. On these evenings, guests can expect a lavish multi-course dinner exploring the Mediterranean’s best flavors. The first event on April 18 features a five-course chef-curated menu with wine pairings. Fonseca Winery will host this event and feature some of Spain’s top varietals.

Once the weekend hits, diners can cap off dinner with DJ James Pruitt, who will be spinning low lounge house music from 8-11 p.m. every Saturday.

To welcome spring’s warmer temperatures, Gypsy Kitchen brings back its popular Basque in the Sun Sunday series starting April 14. The series will run through the fall so Atlantans can savor the beautiful weather while fighting off the Sunday scaries. Basque in the Sun starts on Sundays at 3 p.m. when guests gather to enjoy a flamenco guitar on the patio, complemented by Mediterranean bites and cocktails. Along with the regular menu, guests can partake in specialty cocktails and pintxos that will be grilled on the patio. These include:

• Smoked sardines – Andalucia sauce, olives, capers, and extra virgin olive oil ($12)
• Mushroom toast – labneh spread, garlic mushroom, and soft-boiled eggs ($8)
• Grilled peach – peach, jamon serrano, peach gastrique, EVOO whipped goat cheese, and herb oil ($8)
• Stuffed dates – stuffed with brie and wrapped in prosciutto topped with spiced honey and mint and micro greens ($10)
• Grilled octopus – Yukon potato, grilled octopus, torched garlic aioli, extra virgin olive oil, and smoked sea salt ($12)
• Olives – red Cerignola olives, fennel pollen, chili oil, and smoked sea salt ($8)
• Pintxo tomato seco – shaved tomato, extra virgin olive oil, manchego cheese, and baguette ($8)
• Tosta de tuna – tuna, capers, piquillo peppers, sherry vinegar, honey, and baguette ($12)
• Sangria – GK red or rosé ($10 per glass and $40 per carafe)
• Gintonic (on draught) – Ford’s gin, exclusive gypsy tonic, dragon fruit, hibiscus, mint, and lime ($14)
• Blooms in Valencia – Gin Lane Victoria pink gin, rose water, lychee, lemon, and Peychaud’s ($15) years