We eat a pretty wide range of culinary idioms, but insofar as it's Mediterranean it's usually Turkish. My wife is totally intolerant to gluten and dairy in any form or quantity: I'm somewhat allergic to bread wheat. Turkish food has the advantage that you can easily work out what's in it and alternatives to those problem foods are routinely used.

Getting away from Turkey, even within the eastern Mediterranean, and it gets hard to avoid wheat and dairy. So the concept of "Mediterranean diet" isn't very useful. But learning to cook Turkish is easy and books and ingredients are easy to get.