Restaurants and bars are open again! Let’s hope its permanent this time as it’s refreshing to go out and feel some vibrancy. With this in mind, we booked at ReBuke lounge on the ever popular Makenzie beach of Larnaca which is buzzing again as things almost feel (dare I say) normal.

We arrived and were greeted by a well-dressed and pleasant looking hostess who asked if we had a reservation. I confidently gave her my name feeling safe in the knowledge that we definitely had a table waiting for us. However, she began to look a little awkward and told us that as we were late, the table had been given away, despite the fact I had called to tell them we were running late and they had said it was OK!

Feeling disappointed I insisted that I was told I had a table and after a scan of the restaurant and a look at her list, we were shown to an island table for 2. All smiles again, we were presented with menus and told to feel free to ask if we needed anything.

The menu is very extensive and had more than enough options to satisfy all types of taste and preference. There were vegetarian, gluten-free and vegan options as well with the now famous ‘beyond meat’ burger available.

Being at a trendy, sea-side restaurant, I expected to pay above average prices but looking at the menu, I felt that overall the prices were a little lofty. It also seemed pricing was a little random; an appetizer of halloumi is almost the same price as a main of pork steaks and the Black Angus burger!

However, we already had in mind that we wanted sushi. It’s not a dish easily made at home or that I like to order as delivery so I had missed it. There was the usual nigiri, sashimi and maki rolls that you would expect but they also had some rather interesting options too; one of the rolls is topped with kateifi!

The maki comes as a serving of eight pieces but as we wanted to try a variety, we decided to opt for a platter that had different varieties with four of each type. Keen on sampling the maki with kateifi, we opted for the “King” platter which, alongside the Ebi Kateifi, had dragon, ebi crunchy and a maki version of the 80s classic, prawn cocktail!

The environment at ReBuke is quite chilled. Despite the upbeat and very loud music, there was still a blissful summer vibe. The décor was perfect for the summer with a bamboo theme yet it still managed to somehow feel cosy and modern boho.

Despite not being sat at a table with a sea view, we still enjoyed the aesthetic of the place and getting urban vibes as we could see the cars and people going by.

The food quickly arrived and it was beautifully presented! After pouring my soy sauce into a little pot and mixing in a little wasabi, I was good to go! The maki was well made and rolled tightly – there’s nothing worse than having your roll disintegrate as soon as you dip it in your soy sauce! The rolls were bursting with flavour too. I loved the crunch of the ebi, perfectly balanced with the sweet honey mayo and the avocado with cream cheese combo.

Despite being well made and flavourful, we didn’t find the platter to be very filling as the rolls were a little smaller than average. Looking at other dishes being taken to other tables the portion sizes looked quite substantial but I wouldn’t go hungry if planning on having maki.

Despite the small mix up at the beginning, overall we felt looked after, loved the feeling of the place and thoroughly enjoyed what we ate. Yes, the prices are a little above average but ReBuke has done enough to make me want to go again, even if it is just for a lounge by the sea with a cocktail and shisha.

STATISTICS

SPECIALITY International

WHERE ReBuke, Makenzie beach, Larnaca

WHEN 10am-1am

CONTACT 24 626212

HOW MUCH Salads €12-€18, Pastas €14-€23, Meat €15-€45, Sushi platters €20-€60

Sometimes you visit a restaurant to satisfy your more voracious desires, to encircle yourself with sheer quantity and go to town on a prodigious amount of sustenance. Other times you tend to prioritise presentation, complex flavour profiles and more considered dishes. Da Vinci falls firmly in the latter category of establishment.

Nestled deep in Limassol’s old town, Da Vinci wears many different hats: bar, restaurant, rooftop venue for hire, hookah lounge, live music events. When seated at one of the outside tables along a narrow cobblestone street you will have the Ayia Napa cathedral to your east, with a number of bars along the way. To your west a half-minute away is Limassol’s medieval castle and the surrounding area. It’s a quaint setting.

The menu revealed a surprise in terms of the dishes offered and you will encounter dishes you’d be hard pressed to find elsewhere in Limassol. Salmon ceviche, bao buns, veal tongue cooked using the French vacuum style of cooking called sous-vide. These are not commonly found.

As a starter, we shared the mini quesadillas, which ended up looking somewhat different to the image on the digital menu we had been told to access. Usually, quesadillas are not open-faced, as the ones we had been given. They looked more akin to savoury tarts, with the crispy tortilla forming the base. They were layered with roasted peppers and onions, on top of which came the veal and cheese. Different to the traditionally executed dish but nicely made. A sauce with smoky paprika was provided for dipping.

For our main meal, we opted for the lamb chops and the Moroccan chicken, to which we added a carbohydrate by ordering a shared portion of chips, since both dishes were served with vegetables. The lamb chops, sourced from New Zealand, were marinated with rosemary, thyme and mustard, and were accompanied with grilled peppers, zucchini and aubergines, as well as a bowl of mint sauce. The lamb meat, livened with squeezed lemon juice from a lightly grilled lemon slice provided, was tender, zesty and juicy. The mint sauce falls on the milder side, for those used to stronger versions often found in more wintery dishes.

The Moroccan chicken, served on a bed of grilled bell peppers and onions, was just as good, with cinnamon being the dominant spice in the marinade. If I had to remove a mark from either dish it would be due to the size and quantity, which I expected more of for the price point. The additional portion of fries was a very astute addition to both dishes, as they complemented both the lamb and the chicken nicely. The added crispy bacon and melted cheese on top added an extra level of richness to the meal.

For dessert, we both opted for the raspberry cheesecake, which I recommend with no hesitation. It was soft and rich in the middle with a crusty finish on top. The raspberry drizzle and full raspberries on top offered a sweet contrast with the cake itself. The Peruvian groundcherry as decoration was a neat touch as well.

VITAL STATISTICS

SPECIALTY World food, grilled items, salads, exotic dishes

WHERE Da Vinci, 28 Genethilou Mytella & 12, loutron, Limassol

WHEN 5pm-2am

HOW MUCH €12 for the Moroccan chicken, €28 for the lamb chops, €14 for a salad

CONTACT 25 342030

A colourful venue with excellent service and vibrant Indian street food packed with flavour has burst onto the gastronomy scene of Paphos and it looks as if Naamaste is on its way to success.

Naamaste opened on May 1 and despite the effects of the pandemic has already garnered a loyal band of customers.

Head chef and owner Joe Hossein split from his business partner at his previous restaurant Namaste (with one ‘a’) to venture out on his own, with the aim of opening a second Naamaste in two years’ time.

Set on a side road off Poseidonos Avenue in Kato Paphos, Naamaste’s frontage adds a welcome splash of colour to the street, as do the eye catching light fittings that adorn the ceiling both inside and outside the venue.

Mismatched tables and chairs offer seating for the 90 covers (inside and out) and the occasional ‘poster look’ wall more than hint at an Indian street food vibe, which is the entire premise of Naamaste.

There is not a chicken tikka masala, lamb madras or vindaloo in sight as we peruse the menu.

This is Indian food like no other.

Sharing platters that highlight authentic street food from Mumbai and Dheli and pretty much everywhere in India are a must to try, as are the Dosas, a sort of Indian pancake that is made with rice flour and lentils and eaten in the south of India for breakfast, lunch and dinner. They are high in protein and Joe is proud to have introduced them to the restaurant scene of Paphos.

Cold appetizers include a sharing Chaat platter and Bhel Puri, made of crushed crispy puffed rice coated in fresh mint and date chutney. There are also hot starters, the stir fry cauliflower is delicious and try the beetroot cutlet for something different, fried crispy beetroot and mashed potato patties served with fresh mint and tamarind chutney.

There are seven Dosas to choose from and staff are super helpful and will offer advice on choices. Main dished include Naamaste chicken, King prawn masala and South Indian fish curry.

It’s a hard job settling on anything, I love Joe’s food and have tried many of his dishes before, so we opt for the Channa batura (chick peas masala with puffed bread) chilli chicken, stir fried cauliflower, beetroot cutlet, king prawn masala, peshwari naan and cumin rice to share.

We also order a small bottle of Stowells Chardonnay (€4) and a Cobra beer (€3.50) to wash it all down with.

Although the venue is filling up fast (it is imperative to book ahead as when the food runs out, that’s it), the food arrives pretty quickly and is piping hot, wafting inviting aromas as it is brought to our table. Everything is served on metal plates and serving platters which adds to the authentic experience.

The food is different and delicious; Joe grinds his own masala spices which add an extra something to the texture and taste.

The flavours are well balanced and the food tasted by the kitchen all the way to reaching the table to ensure each dish is perfect, as ours are.

This is nothing like Indian food you find in other restaurants in Paphos.

The beetroot cutlet is round, crispy and a delight. The King prawns are large and juicy and the sauce well balanced while the peshwari naan is nothing like I have ever tasted before. No fault can be found with any of the dishes, each one is perfection.

We just didn’t have room for dessert, but the Gulab Jamun and Kulfi are popular choices, rounding it all off nicely.

A meal here will set you back around €20 a head (starter, main and a couple of drinks) and it’s well worth a visit.

Naamaste offers an authentic and unique Indian Street food experience, ensuring top quality food and service in a lovely atmosphere. It’s not hard to see why the chef’s latest venture is taking Paphos by storm.

VITAL STATISTICS

SPECIALTY Indian street food

WHERE Naamaste, Kleious, 6, Kato Paphos

WHEN 6-10.30pm Tuesday to Sunday

HOW MUCH Sharing Chaat platter €7.50, Lamb Dosa €5.95, King prawn masala €13.50, Peshwari Naan €3.50, Kulfi €4

CONTACT 96 067591, https://www.facebook.com/naamastepaphos

When it comes to eating out, I have come to the realisation that I am becoming less and less lenient as far as service is concerned. Food is very subjective, but, as long as the ingredients are fresh and there is an idea, even a basic one, behind the dishes I am served, I tend to look at what’s on my plate with curiosity, rather than with suspicion.

And that is precisely why my experience at Box-T in Aglandja, despite featuring a remarkably good selection of pub classics, was somewhat stained by bad service.

And bad service can change the mood around the table. That was exactly what happened when the chef refused – our waiter actually told us he used this exact word – to serve a simple halloumi in pita for one of my dining companions with stomach problems, simply because it did not feature on the menu and despite all the ingredients – two – being available.

Alas, after seeing how flabbergasted the situation left us, the waiter managed to convince him – and a waiter should never have to convince a chef – to fulfil our special request. After that our dinner continued without a hitch.

And that was a relief because the food featured at the pub was great in terms of quality and size.

The menu itself is actually not huge, but as far as I’m concerned, that is a plus point. Less dishes in the majority of cases means more focus on each individual entry.

I opted for a pulled pork pita with tzatziki and red onion and was pleasantly surprised by how the flavours mixed together.

Other dishes featured at the table included the King of Bavaria, a double burger sumptuously boasting a German sausage on top, a juicy and tender chicken souvlaki accompanied by an awesomely creamy mashed potato. I always give extra points for a good side dish, the detail that makes the difference, especially when the main is relatively simple so it elevates the dish.

But the real surprise was the vegetarian bao bun, a choice I would never go for, especially at a pub. Thankfully, one of my friends, more broad-minded than yours truly apparently – and also a vegetarian – made the unassuming choice and graciously offered me a bite. The flavours were so complex and rich that it made me think I should try more vegetarian options whenever I go out to eat. It reminded me of pad thai, but less intense and without the sometimes overwhelming umami aftertaste found in the staple Thai dish. A true revelation!

The decor is pretty basic, pub-style with plenty of TVs everywhere, perfect to watch sports.

There weren’t any games on when I visited the restaurant, but a selection of 80s classic rock songs that blared from the speakers more than made up for it.

All in all, Box-T is a solid choice when one craves the simple pleasures of the pub selection. The location is up and coming – there are three more bars and pubs a stone’s throw away – and there is a plenty of parking.

I hope next time I visit the chef will be less moody because, clearly, he knows what he is doing.

VITAL STATISTICS

SPECIALTY Pub food

WHERE Box-T, Larnakos Ave 114B, Aglantzia

WHEN 10am-1am Monday to Friday, 5pm-1am Saturday and Sunday

HOW MUCH €7 to €9 for starters, €11 to €22 for mains, €10 to €17 for burgers

CONTACT 77775550

By Andreas Nichola

With summer now in full swing and the temperatures rising, a day trip out of the house to a refreshing beach is just the ticket. However, that sea breeze and lounging about all day soon works up an appetite.

We had been recommended a place to eat just a short drive away from the beach. Doma restaurant in Pernera is slightly off the main tourist strip but not so far off you can’t get back to the lounging after your dinner.

The tidy little restaurant, decorated in blue and white, was reminiscent of something you might find by the coast on a little Greek island. Beautiful bougainvillea climbing overhead on a wooden frame gives the place a pop of beautiful, natural colour.

Despite coming straight off the beach and not exactly in our evening best, we were welcomed with warm smiles and friendly staff who didn’t seem to pay much attention to our attire, though my partner was a bit embarrassed. My more laid back ‘it’s fine’ attitude seemed to pay off in the end as the focus seemed to be on making us feel welcome and comfortable.

Despite being in a tourist area and close to the street, the place was surprisingly peaceful, perhaps it was because we were a little early and had beaten the dinner time rush but either way we felt content and relaxed.

The menu is very extensive! Starters, specialities, grilled food, seafood, steak, pizza, pasta, kids’ food! It was almost overwhelming! I can imagine that, if the restaurant is very busy with many orders for different dishes, the kitchen may struggle to keep up with a normal level of service.

Not really knowing what I wanted but, knowing what I didn’t made the selection process a little simpler. To be honest there was nothing on the menu that particularly wowed me and really made me want to try it. It was your standard international cuisine restaurant menu with a few local options such as stifado, kleftico and meze thrown in. A big plus for the restaurant is, if you are planning on going with children, not only is there a decent menu just for them but also a play area to keep them occupied and active. Much better than being sat in front of a tablet with headphones on!

We both decided we wanted a different type of seafood, so we settled on the fish platter which is advertised on the menu as a two-course meal. Salad, dips and pitta bread constitute the first course, while the platter itself, with a variety of eight different seafood options, comes as the second course.

The platter arrived and looked like a mountain of food. My partner was particularly keen on having some of the grilled octopus. Alas, it was grilled tentacle, so I had just a bite and let her have the rest. The kalamari rings were tasty but had been cooked from frozen and the grilled shrimps were literally just two shrimps. The swordfish, salmon and mussels were extremely good though and very well cooked. We enjoyed the food but were not blown away. And despite the platter looking like it was loaded with food, it was more just a sample of different items on the menu. I think that had it not been for the first course and the chips and vegetables that bulked up the size of the platter, our hunger probably wouldn’t have been satisfied. But on the subject of the first course, the salad was very fresh, the pittes fluffy and warm and the dips as tasty as you would expect.

When we asked for the bill we were also offered a complimentary drink which was a nice touch. Offering a drink when we were done added to the relaxed atmosphere because it didn’t feel as though they were trying to get rid of us to free up the table. Alongside this, being in an area that is a well-known tourist destination, the prices were surprisingly reasonable. Weighing up the price, location and quality, Doma offers good value for money. That, plus the friendly staff – and that free drink – left us feeling pleased that we had visited.

VITAL STATISTICS

SPECIALTY International

WHERE Perneras 24, Pernera, Paralimni, 5296

WHEN 3pm-11pm

CONTACT 99 476707

HOW MUCH €29.90 for seafood platter, €28.50 meat platter, €5-7 for kids’ menu items.

A recent visit on an uncharastically breezy evening to the Black Rabbit bar and restaurant marked a much-anticipated return to maskless, indoor dining, courtesy of the recent relaxation in pandemic measures.

The otherwise empty indoor area of the restaurant signalled that perhaps it was too soon for people to feel comfortable having a meal in a closed space, as all other patrons were occupying tables in the exterior area of the restaurant.

Black Rabbit is situated in the Old Port area of Limassol, part of the rejuvenation project that oversaw the overhaul of the neighbourhood and which includes the creation of the Limassol Marina. Though it is closer to the street than the port and is visible while driving past the final Molos parking area towards the marina, you still have a view of the water in the near distance if you are seated outside.

The interior of Black Rabbit is certainly its aesthetic highlight, with the restaurant retaining the original stone walls of the previous structure while adding a wooden roof and modern furniture, including the sturdy granite-topped tables complete with a minimalist lamp in lieu of the more traditional candle adornment.

We started the night with a pair of mojitos which duly arrived with crushed ice at the top and a piece of dried citrus as garnish. Though it was generally fine and was definitely elevated by the fresh mint leaves, it could have done with a bit less lime juice, which overpowered the rest of the flavours and tipped the bitterness levels to noticeable. Thoughts of asking for a teaspoon of brown sugar entered the conversation but were not acted upon.

Before any of the food items we had ordered arrived we were presented with a complimentary plate of four slices of bread and two ramekins of butter. Both types of bread, one being a traditional white loaf and the other being a high bran rye bread style loaf, were fresh and very tasty. The brown bread was particularly good. The ramekins contained two types of butter, one being truffle butter and then other  mixed with a herb blend that gave it a light green colour.

Our one hors d’oeuvres plate was the beef steak tacos which were cleverly presented fixed between lime wedges. The fillings were nice, including the well spiced slivers of beef, but could have benefited from less grated cheese, which again took away from the flavours beneath, particularly as the cheese had not melted and blended in with the other fillings.

Seeing as they merited their own separate menu, we both went with one of their classic burgers. Two beef patties in a brioche style bun with tomato, onion, lettuce and pickle slices inside, further moistened by a generous injection of homemade jous. They were accompanied by diced fried potatoes which were visibly spiced with paprika, a nice touch, and a small bowl of salad. The burgers were good enough, but at that price you expect something more. Would have gladly traded some of the quantity of the meat, itself of sufficient quality, if the texture was better. While I appreciated the home cooked element, the patties were a bit too soft and crumbly, lacking the combination of a proper crust and a juicy interior of some of the better burgers I’ve had. They almost felt like they were cooked sous vide style and then had the very faint grill marks added during the finish.

We finished the night with a shared profiterole, complete with gold flakes as garnish. It was a nice end to the night, with the rich cream and chocolate combining well during your first few bites, while gradually giving way to a slightly fruity flavour akin to that when one adds freshly peeled orange zest.

Overall the restaurant was promising, with many items being close to nailing the mark but not quite there. This leaves room for improvement and it will be interesting to see if it is seen as a chance to better the finer details.

VITAL STATISTICS

SPECIALTY Burgers, seafood, gourmet dishes

WHERE Black Rabbit, Plateia Syntagmatos, Irinis 7, Limassol

WHEN 10am – 10:30pm

HOW MUCH €16 for a starter, €14 for a burger, €8 for a dessert

CONTACT 25 588586

By Sarah Coyne

We have seen the closure in Paphos of several high-profile restaurants but the good news is that some of the restaurant owners are planning to open again in the future. And many new restaurants are appearing, some of which have been more anticipated than others. The new Antasia Beach Club is a case in point. It has recently opened by the Sodap beach and has been two years in the planning. Built by the municipality, it is now home to Antasia, part of the Thanos hotel group so our expectations were high for this meal.

Anyone who walks the coastal path will have watched the progress of this unusual building over the last couple of years. The building is two storeys. The beach club has a bar on the ground level, with the restaurant on the lower ground, just above the beach. The architecture is very different for Paphos. Just in front of the club is the blue flag sandy beach, halved between the municipality and Antasia, both offering beach beds and umbrellas.

Our party arrived at lunchtime. Walking from the car park, you immediately see the bar area against the sea. To the right are the stairs, which lead down to the restaurant, divided into a large indoor space and a terrace protruding above the beach. While the inside, with its clean minimal design and air conditioning, was attractive, we sat outside to enjoy the complete sea and sky view from the terrace. There was also a welcome breeze coming in from the sea.

The menu is extensive and offers Mediterranean and Asian fusion gourmet delights. Chef Akos Richweisz curated the menu under the supervision of the Thanos Group Executive Chef David Goodridge. The main thing about this fused menu is that it is designed to be shared. Looking through the options, we realised that this is MediterAsian cuisine at its very best. A lot of thought and development has gone into creating the dishes, using locally sourced ingredients with an original slant. Also available, are the more traditional choices, such as Cypriot and Italian specialities, black Angus burgers, salads and vegan dishes.

It is worth mentioning that for any fans of sushi, this is undoubtedly the place to indulge. To start with, the menu is divided into sushi, sashimi, signature gourmet uramaki (inside out) rolls and an extensive selection of appetisers. We elected to start our feast with the Alaskan king crab uramaki rolls, followed by the tiger prawn option. These were sublime. The tiger prawn rolls with black sesame seeds, tempura filling and a popcorn shrimp on the top, were out of this world. The spicy hot kick from the shrimp was perfection on every level. The same applies to the crispy calamari and their prawn tempura dishes. The small tender pieces of calamari were served with a wonderful chilli, garlic and spicy mayo dip and were devoured very quickly at our table. Always one of the negatives of sharing!

To be honest, because we had been greedy and ordered many appetisers, I could have finished here, but the main courses came and offered a unique take on sea bass. Traditionally little lacklustre in the flavoursome department, it was perfectly cooked and crispy on the outside, but came into its own when combined with a sweet and sour spicy sauce, served with sticky rice and bok choy. The sauce was the supreme taste combination of the meal and perfectly represented the fusion cuisine and the chef’s ambitions. Another winner and firm favourite on the table was the miso-glazed beef rib-eye steak, served with an edamame purée and baby vegetables. The meat cut like butter and was full of taste.

We thought it would be nice to finish with the kalamansi lime parfait accompanied with spiced pineapple. This was a disappointment after the exceptional meal, as you could barely taste any lime. Probably not my best choice from the dessert menu.

We visited at lunchtime, which, with hindsight, was a mistake, as I think the best time to experience this venue would be at sunset. The direct view of Paphos Castle, with the sun going down, must be out of this world, especially when combined with a chilled glass of wine or a cocktail. The beach club offers both dining and drinking from morning until late at night.

VITAL STATISTICS

SPECIALTY Mediterranean/Asian Fusion

WHERE 28 Poseidonos Avenue, Kato Paphos

WHEN 7 Days a week: Drinks from 9am, Lunch 12.30-3.30, Snacks 3.30-6.30, Dinner 6-10.30

CONTACT 26 888 002

HOW MUCH Main courses from €16

Sometimes, just sometimes, you know you are going to enjoy a meal out before even sitting at the table. It has a lot to do with the vibe, not just at the restaurant itself but also the general area around it.

I don’t normally find myself wandering around Stasikratous, despite it being one of the most well-known – and, in the not too distant past, swankiest – streets in Nicosia.

But an unusually breezy and cool July evening in the capital set the perfect occasion to rediscover it and to try one of the newest places in town, Think 30.

Opened only a few weeks ago, Think 30 escapes categorisation but can best be described as a Mediterranean fusion restaurant, as it features ingredients from Greece, Italy, France and Spain.

Extra points for the very extensive and varied choice of cocktails. The two I tried – one with a mastiha base and the other brilliantly combining gin and Aperol – were among the most original I’ve tried in the past couple of years.

It feels like a posh place but the location is hip rather than elegant and the staff, despite being attentive, never turned unnecessarily deferential.

But I digress. After all, it is the food that must take centre stage when one writes a restaurant review. And boy, it certainly delivered!

Along with my dining companion, with whom I shared every dish, my dinner consisted of two starters, an amberjack ceviche in citrus bath and gnocchi with oxtail and arseniko cheese foam, two mains, orzo with seafood, Lefkada salami and peppers, and bucatini pasta with pancetta and San Michali cheese, and a dessert, a ganache chocolate bar with caramelised hazelnuts and caramel ice cream.

Hours have passed after my dinner and I still cannot choose which dish I liked the most. If I really had to choose – and it really is a hard choice – I would say the gnocchi hit the perfect spot, perfectly balancing the texture of the dumplings with the sapidity of the Naxos cheese.

However, the ceviche, with an unusual combination of onions and orange, was also among the best I’ve ever tried and the two mains, both pasta dishes, were worthy of praise for their richness and complexity.

No matter how full I was, I felt I had to try the dessert and, despite the fact that I would have appreciated it more with a slightly emptier stomach, the chocolate bar was the perfect way to end a great meal.

The menu at Think 30 was created by renown Greek chef Dimos Samourakis, executive chef at Santorini’s La Maison, head chef at Athens’ hip 7 Food Sins, with stints at Stockholm’s two-Michelin starred Gastrologik and Barcelona’s Roca Moo.

I think it is fair to say that, thanks to chef Samourakis and to Think 30, Nicosia’s restaurant scene just turned up a notch!

VITAL STATISTICS

SPECIALTY Mediterranean food

WHERE Stasikratous 30, Nicosia

WHEN Monday-Saturday: 9.30am-12am, Sunday closed

HOW MUCH €9.50 to €14.50 for starters, €16 to €26.50 for mains, €8 to €11 for desserts

CONTACT 22 333808

Larnaca’s modernisation has led to a raft of trendy new places opening over the last few years. One of the many is the Qbic hotel on Ermou. The hotel’s restaurant sits front and centre on the main road and is a prominent feature. Luckily, this means that the restaurant is open and accessible to the general public. By the entrance, you’ll see a delightful old bicycle that has a basket of flowers over the back wheel and a sign saying ‘Mingle’ hanging from the crossbar.

The normally busy street was very quiet and so was the restaurant. It was completely empty when we walked in, only the crowd of staff hanging around waiting for patrons. After having shown our SafePass, we were quickly ushered towards a table and a bottle of water was brought to us along with the menus. On each table there was a different, one word message spelt out in scrabble letters. Ours said ‘kopiaste’.

We were brought two menus, one of which was purely vegan. Although I am not vegan, I was very impressed. Apart from the obvious salad options were vegan burgers, brunch dishes, desserts and pancakes. I was tempted by some of the dishes from the ‘Salads and bowls’ section.

All the dishes were so beautifully described it made it difficult to choose. We all had more than one option in mind. I think it was the Black Angus and being curious about the andalouse sauce that made me opt for the Flamingle burger. The other orders were in and there was an order of Mediterranean bowl which is quinoa, vegetables, spinach, cherry tomatoes, roasted almonds, marinated beetroot, hummus spread, paprika, lemon, extra virgin olive oil. Another burger was ordered, the Hangover burger and lastly, a simple brunch dish that was described as having mushrooms, eggs, halloumi, bacon, olives and tomatoes. Sides had to be ordered separately and I opted for sweet potato chips for my burger and the other burger was ordered with a side of steak chips. Something that I’ve not seen before was the option of Taro chips (kolokassi) which intrigued me, but not enough to order them.

While waiting for our food, business started to pick up and soon all the tables were full! Soon enough, the food started to arrive. All of it very well presented. The burger was served on a wooden board and the top bun was slanted almost as if it was tipping its hat! The sweet potato chips were thinly sliced crisps and there were enough for two to three people. Needless to say, everyone tucked in to help me out!

The burger was very tasty. I fell in love with the andalouse sauce. The beetroot relish in my burger was subtle and the vegetables were fresh. The bacon was a nice thick slice and flavoursome. The only thing was that the combination of all these flavours took away from the flavour of the actual burger. I had to cut off a small piece to try it separately to experience the taste. The feedback I got about the other burger was positive but the same comment about the sweet bbq sauce being a little overpowering. Despite being very tasty, the burgers disintegrated while being eaten and ended up being a bit of a mess.

The brunch looked rather plain but everything was very well done. The only let down being that they had forgotten the mushrooms. The surprise package of the day was how good the Mediterranean bowl was. I tried some and was very impressed. The flavours combined together so well, the hummus was fantastic and the almonds gave it a lovely crunch. I’m a big fan of burgers and meat dishes in general but this Mediterranean bowl was so good I would go as far to say that it was the pick of the bunch from what was ordered.

Mingle is a fabulous place for brunch, lunch or dinner dishes and I highly recommend it. I may be back soon to have one of those Med bowls all to myself!

VITAL STATISTICS

SPECIALTY Modern food, vegan

WHERE Mingle, Ermou 153, Larnaca

WHEN 7.30am-10pm (until 6pm on a Monday)

CONTACT 24 209300

HOW MUCH Burgers: €9.50, Salads and bowls: €6.50-€9

While The Steak House is a very apt and to-the-point description for the upscale restaurant found in the Old Port area adjacent the Limassol Marina, specialising in Black Angus and Wagyu steaks, it has also used that experience to create a sub-brand of the restaurant called Premium Burgers by The Steak House, which are only available to take home.

The Steak House kept the same direct, clear-cut naming approach with their new brand, which specialises in, you guessed it, burgers, although the menu has a few more hidden gems to it, but we will get to that later.

The restaurant has two distinct burger categories, only one of which is also available at the original steakhouse. They have what they call their Pro Burgers, as well as their Premium Burgers. Besides the price, the key differences lie in the burger patties and the meat mixture they use, as well as the toppings. We went with the former category, which is only available at home, with the idea of saving the latter type of burger for an on-premises visit.

As opposed to their Premium burgers, which are completely made of ground Black Angus beef steak meat, their Pro Burgers are made of patties containing 30 per cent pork and 70 per cent US-sourced Black Angus beef. From these we tried the classic cheeseburger, the proverbial meat and potatoes of burger joint’s offerings and from which you can accurately gauge the standard of quality.

Now, this is where it gets quite subjective. The burger, which comes with cheese and bacon but without salad (no qualms here as it often makes the buns soggy and weighs the burger down), is essentially on the money. A ‘does what it says on the tin’ type of burger. However, your assessment of it will largely depend on how you feel about a beef and pork blend. It’s genuinely fine but may resemble the flavour of a meatloaf or homemade meatball. Not a complaint, but something to keep in mind. It came with homemade steak chips which were great and very much reminiscent of those found in a quality steakhouse.

We also tried something from their succinct but intriguing non-burger category, a steak sandwich. Now this is another item that a steakhouse should absolutely nail, and again I am happy to say that it did just that at its price point, although it could have been a smidgen larger in size. Its yellow cheese topped steak strips and caramelised onions combined perfectly with the rustic, crunchy but still soft demi baguette used to house them to practically steal the show. Would definitely try this particular sandwich again.

For dessert we tried all two items available on the menu, the chocolate ganache with salted caramel sauce, and the fruit charlotte, made with pistachio nougatine, pastry cream, fresh strawberries and white chocolate. While I was expecting to enjoy the latter dessert more than the first one, I think it may benefit from the removal of the white chocolate as it would allow you to properly enjoy the pastry cream and strawberries. So it was the chocolate ganache and salted caramel that truly shone. Though it may elicit a scowl from the pastry chef that probably created it, it tasted like a luxury Snickers cake, which is far from anything close to a derogatory statement. Mind you this is a fairly rich dessert, so it offers itself to being shared.

VITAL STATISTICS

SPECIALTY Burgers,

WHERE The Steak House is at the Limassol Old Port, Building S 510, the Premium Burgers on various delivery services in the areas they serve.

WHEN 12:00 – 10:30pm

HOW MUCH €8-11 for a burger, €9.50 for a steak sandwich, €5 for a dessert

CONTACT 99 988180 for The Steak House, delivery services for The Premium Burgers

Cabana Beach Bar and restaurant is the place to go this summer in Paphos and is hugely popular due to its fantastic location, great food and stylish vibe.

Found on Geroskipou municipal beach, (it’s the last building on the righthand side of the seafront road,) it has fast established itself as a ‘place to be seen,’ and an Instagram favourite with the fashion conscious under 35s, who make the most of the beach area.

Bronzed, toned bodies recline on wooden sun-loungers, large comfy chairs and day beds. Live DJ’s often play here, usually during the afternoons, and a dedicated Facebook page keeps followers up to date with all the action.

It’s not all about the younger crowd though. Cabana eatery also attracts an older crowd, particularly as the sun goes down. The level of music drops and a more chilled out atmosphere takes over. The open-air restaurant is a great place to soak up the beach vibe and savour a well-made cocktail, glass of Prosecco, wine or a coffee, or tuck into a tempting menu.

Well-spaced wooden tables and chairs stand atop a wooden deck and ample shade is provided by roped canopies

We were led to our table by amiable, professional front of house staff and well-polished glasses and cutlery were placed before us, along with a couple of menus.

Cabana is a ‘high end’ beach venue. Staff are efficient and the venue’s design has been well thought out and executed. For a seaside venue, it exudes an air of glamour.

There are different menus available depending on the time of day you visit and a delicious breakfast/brunch dish to try is well worth €8.50: poached eggs on a crispy brioche bread. It comes with avocado, Italian ham, truffle oil, anari and a green salad and is delicious. The eggs were cooked to perfection The ‘breakfast’ menu is served until 12.30.

A little later, we ordered some ‘little bites’ off the menu, which included baked mushrooms stuffed with tomato, fresh mozzarella, basil and truffle oil at €9.50, it is rather steep but worth it.

‘From the Sea’ offerings include slow cooked octopus,(this fell apart and very tasty) crab cakes and baby friend prawns. A dish of fresh sauted mussels with lemon, white wine, garlic, ginger and dill costs €12.50.

All sorts of fresh, vibrant salads, pizzas, burgers, fresh pasta, steak, salmon and chicken dishes ensure that there is something for every palate.

Food is served on an assortment of earthy coloured plates and as this is a busy venue, service can be slow during busier times.

Local white wines include offerings from Vassilikon, Petritis Kyperounda, Zambartas and Fikardos.

Cocktails are at a premium but worth it. A Mojito (Strawberry or passion fruit) will set you back €9 and a Pornstar martini €10.

Reservations are essential for both the beach and restaurant seating.

This is a really lovely venue in a prime position and a great way to while away the hot summer evenings, unless you prefer something more high octane, in which case, daytime visits are for you.

During the summer opening hours are: 9am until 1am and Sundays 9am to 9pm.

Cabana Beach Bar, Geroskipou municipal beach, Paphos Tel : 96 201717

By Jonathan Shkurko

The concept of family-run restaurants tends to be inappropriately exploited and used way too lightly. Not trying to be too pedantic but a family-run restaurant is one that a family owns, which means that usually the waiters or waitresses and the cooks or chefs are from the same family.

I firmly believe the concept is exploited because customers are naturally drawn to the idea of eating in a cosy, family-freindly setting. In my humble opinion, there’s a reason for that. Food tastes better at home than anywhere else.

If you agree with all the above, you should definitely pay a visit to what I consider to be the best family-run restaurant in Nicosia, French delight Au Bon Plaisir.

Apart from in France, of course, it is hard to find French restaurants in general, and not just in Cyprus. Whereas Italian restaurants are to be found on every corner all over the world, French ones are lower in numbers and more, how shall I say, discreet.

It is even more difficult to find a French restaurant that makes you feel like you’re eating at home, surrounded by warmth but without being overwhelmed by attention. And where the food is sensational.

In that sense, Au Bon Plaisir is one of the best restaurants I have tried in Cyprus.

The menu is vast and traditional, offering some of the highlights of French cuisine, such as escargots (snails for the one who worryingly doesn’t know what I’m talking about) cooked in garlic and butter, onion soup, foie gras, duck confit and all sorts of cheeses.

Oh, and unlike your mum used to tell you (some still do!), do fill up on the bread, as the fresh baguettes are served with Beurre Maître d’Hôtel, a vintage way of preparing butter by mixing it with very finely minced parsley, lemon juice, salt and pepper. Tres chic and tres simple!

I have visited Au Bon Plaisir on more than one occasion, once actually for a memorable New Year’s Eve dinner and have not once left disappointed. Au contraire, each time I pay a visit to the place, I end up discovering new dishes. I don’t have a favourite, so I enjoy trying everything.

On my most recent visit, I ordered fresh mussels à la marinière, served with white wine, onions, tomato, garlic and parsley. They were stunning and among the freshest I have ever tasted. Although quite full – as portions are generous, just like at home – I felt I had to try the beouf bourguignon, a hearty beef stew marinated and cooked in red wine with carrots, onion, tomato and garlic. I definitely recommend it.

All was accompanied by an honest bottle of Beaujolais, the simplest of French wines. Mind you, the wine list is extensive and includes great wines, so my choice of a simple one was on purpose.

Au Bon Plaisir hits the right notes with yours truly. The food is exquisite, the atmosphere is vintage and the staff seems to actually take pleasure in seeing you eat. If that does not remind you of family, I don’t know what does!

VITAL STATISTICS

SPECIALTY French food

WHERE Larnakos 87, Palouriotissa, Nicosia

WHEN Monday-Sunday: 7pm-11pm

HOW MUCH €6 to €14 for starters, €10 to €30 for mains, €5 to €7 for desserts

CONTACT 96 755111

Living in Cyprus does not mean you can’t feel like a tourist if you so wish. My staycation took me to the east coast of the island and the beautiful beaches of Protaras. Where going out to eat can be mind boggling. How do all those restaurants stay open? Someone at the hotel had told us about a place off the main tourist strip called Nameless so to save time thinking about where to eat, we decided to give it a go.

Nameless is along Cape Greco avenue, so not too difficult to find. Approaching the restaurant, the aesthetics were a little underwhelming: a plain looking building mounted by a dated, black and white sign (ironically?) displaying the name and a promise of low prices!

The bland entrance wasn’t very appealing but the welcoming smile by the friendly man who greeted us was. It felt like we were well known to the establishment and frequent customers.

The menu was brought to us and my eyes widened at seeing how long it was. Thirteen pages! Just as I was thinking that at least it meant there would be something for everyone, I noticed that the menu did not really cater to vegetarians or vegans. Even most salads had chicken in them! This wasn’t a problem for me though as I began perusing through this mini book!

But it seemed as though the restaurant isn’t quite sure what kind of an establishment it wants to be. Options vary from nostalgic 80s dishes such as gammon with pineapple, shrimp cocktail salad to traditional meze to pastas and omelettes! Just for good measure, they have also thrown in a curry and fish and chips. Many of the dishes were just variations of the same thing such as pork or chicken in a diane, pepper or garlic sauce. Actually, most of the food was described as being in some sauce or another. This, alongside the tiled flooring and ‘function hall’ wooden seats just felt like a bit of an identity crisis.

I was determined to stray from my usual burger or pork chop option and knew that I could most likely find a much more traditional and authentic meze closer to home. With many of the sauces not really appealing to me, my options were suddenly cut short!

I finally went for the sea bass served with a fresh lemon and olive oil sauce while my partner went for the large grilled calamari, served with the same sauce.

There isn’t really much to look at and so it was lucky that the food came out quite quickly. The seabass was a generous size, was opened out and deboned on to a fish shaped plate with the lemon-olive oil sauce in a small pot in the side. The calamari was indeed large and served up on a silver platter. Both dishes had the chips served separately on a small white plate. The chips looked really good, you could tell that they had used good oil from their colour. Alas, despite the generous size of the mains, there weren’t many chips to accompany it. Shame, as they were just how I like them!

That being said, the mains were actually very good. Both cooked very well. The knife sliced through the calamari with ease and was very soft. The sea bass was moist and the lemon and olive oil sauce complemented it brilliantly. Yes, they aren’t exactly the most difficult meals to prepare but, if not done properly can be a disaster so kudos to the chef for getting it spot on.

We could see other dishes being taken to different tables and I noticed that generally the portion sizes are very generous. The pork chop that I opted to not have looked huge!

The prices at Nameless were very reasonable. Being in an area that is such a major tourist attraction, I half expected to be a little ripped off but I was pleasantly surprised. Good sized portions of tasty food and the promise of low prices on the sign outside was kept! All this, combined with the hospitality we were shown made this a pleasant visit.

VITAL STATISTICS

SPECIALTY International

WHERE Nameless, Cavo Greco Avenue, Paralimni

WHEN Daily 1-11pm

CONTACT 99 273957

HOW MUCH €9-€18 for mains, depending on the dish

There are numerous definitions to the word easy, not all of them positive. Lack of sophistication, unceremonious, bereft of effort and forethought. None of these apply to the Limassol-based eatery Bella Ciao. While the restaurant describes itself as serving ‘easy Italian cucina’, it is not because its dishes are bland, overly simplistic or so easy to replicate they make visiting the restaurant a moot point, but rather it is casual Italian dining done right and at an appropriate price point, but more on that later.

Bella Ciao is in the Enaerios area of central Limassol facing the sea opposite the pier most often referred to by the same name as the area it finds itself in. While the seaside road traffic may not be for everyone, the view from the restaurant’s outside tables is unquestionably pleasant and a visit can easily be combined with a walk along the beach.

On to the food. The restaurant keeps it casual and modern, with a selection of pizzas, pasta dishes, salads, gnocchi, focaccias and a range of light meals, as well as a few desserts. We tried a few of the pasta dishes, as well as a couple of the light meals. First up was their pasta Bolognese, one of those dishes where you try to gauge the standard of a restaurant, seeing as if they cannot get this popular, omnipresent dish right then suffice to say your expectations for everything else should go down accordingly.

Thankfully, they got it spot on, although the additional topping of cheese (you get grated parmesan with every pasta dish on the side) which melts on top of the pasta can be done without, despite its pleasant flavour and richness. The second pasta dish has a whiff of Americana about it. Johnny’s Bistecca Rosso Pasta (or Johnny’s red steak pasta) contains thinly sliced beef strips in a traditional Napoletana sauce, garlic, and spring onions, all of which have been sauted in Italian red wine. This will likely become a default choice for me as the combination of the tomato-based sauce and beef were a highlight. The third pasta dish had a more local flavour, quite literally dubbed Cypriot pasta in the menu. A white pasta dish, it has bacon, mushrooms, small pieces of halloumi, spring onion and garlic. Although this sounds overwhelmingly rich, it is almost kind of light, as the bacon and halloumi pieces don’t overwhelm the pasta.

From the light meals category, we tried two ciabatta sandwiches, the halloumi ciabatta and the Bella Ciao steak ciabatta, both of which came with chips. The former contains fried halloumi flavoured with yogurt, rosa tomatoes, cucumber, red onion, pesto and vinaigrette. This is actually lovely and a rare instance where it tasted more fresh the cooler it became. I suspect this would work well as a next-day leftover as well. The second dish, somewhat pricier due to the beef used, contained caramelised onions, tomatoes, rocket, lettuce, pesto and mayonnaise. Heavier than the halloumi ciabatta, but more filling and a meal I will likely be returning to.

From the desserts menu we opted for the Chocolate Fondant Cake, oozing with molten chocolate, and the New York cheesecake, drizzled with strawberry sauce, both of which were lovely. While neither are on the lighter side, as one would expect, the New York cheesecake is actually the less overwhelming choice, particularly if you forgo the strawberry sauce on top. All in all, I would definitely go to the restaurant again, although the option of getting the food delivered to your home may come before the next visit.

VITAL STATISTICS

SPECIALTY Italian food

WHERE Bella Ciao, 28 October Avenue, opposite Enaerios pier, Limassol

WHEN 12pm–10pm

HOW MUCH €7-9 for a pasta dish, €7-8 for a sandwich

CONTACT 25 587546

By Sarah Coyne

Sometimes as a diner our heads can be turned with the opening of a new restaurant. We abandon our old favourites and go running to the latest addition. Even during 2021, Cyprus has seen several new eateries open for business. Unfortunately, due to the current circumstances, it has also seen some of these restaurants close. In Paphos, an excellent example of a restaurant that has managed to stay above water is Tweedie’s, which celebrated 17 years in operation this year.

The central ethos at Tweedie’s is to take fresh ingredients from the market to the dining table. It is the vision of business partners Craig Tweedie and Hilary Mossop. With Craig as the chef and Hilary front of house, they deliver exceptional food with outstanding service. At the end of the day, this is what all restaurants should be offering.

Craig was born in Cyprus when his father was stationed at RAF Akrotiri. He returned to Cyprus after working at several hotels in the UK and Majorca. He was offered the chance to be the face of a TV cookery series and recipe book. However, he declined to run his own kitchen; thus, Tweedie’s was born in Kissonerga. He shares his passion for food with Hilary, as they both worked with many celebrity chefs at the BBC Good Food Shows before moving to Cyprus.

The restaurant offers a small indoor dining area and a gorgeous secret garden outside. It is tastefully furnished and housed in an old stone building. On the night we visited, we sat outside in a garden with a number of trees that offer shade and tables positioned far apart.

The menu is not long, which is always good to see. It changes daily and reflects the fresh ingredients available. When we visited, there was a choice of eight starters and nine main courses but we were all still tempted by a number of the options and found it difficult to decide. As we thought about it we were served some delectable Tempura King Prawns as a complimentary canapé with some in-house bread, Raisin and Honey Wholemeal Loaf.

The standout starter for us was the Smooth Duck Liver Paté served on a Toasted Brioche and accompanied by Homemade Apple Chutney. An exceptional example of this traditional entrée. The Crispy Tempura Mushrooms were beautifully dry and served with a very tasty Garden Herb Aioli. The dumplings were very authentic and beautifully presented in a traditional bamboo basket with a trio of spicy dips.

Our main courses were served with divine Crispy Jacket Wedges and a generous selection of seasonal vegetables. Seared Calf’s Liver is not something you often see on a restaurant menu these days but the Tweedie’s version went down very well, as it was served with a delectable Onion and Sage Sauce with Pancetta Crisps. The Aged Fillet Steak, which we also enjoyed, was accompanied by a Red Wine and Shallot Sauce. The final option of Corn Fed Chicken came stuffed with Halloumi and Spinach and was served with a rich Plum Tomato Sauce.

Having devoured the canapés, bread and two courses, we were sensible and elected to share just two desserts, from the four available, as they just had to be tried! This is where Craig’s Scottish ancestry came through with an ice cream option inspired by the traditional Scottish dessert Cranachan, which is made with raspberries, toasted oat flakes and whisky. The other we indulged in was the Apple Crumble with an oaty crunchy topping and served with vanilla ice cream which was delicious.

We then finished our meal with a glass of their homemade Limoncello.

VITAL STATISTICS

SPECIALTY International.

WHERE Tweedie’s, 1, Spyrou Kyprianou, Kissonerga, Paphos

WHEN Thursday – Sunday from 6pm. Opening for Sunday lunch in November

CONTACT 99 126590

HOW MUCH Starters €5.50-9, Mains €15-22

Yes, yet another review of a pub. Don’t mistake it as a sign of repetitiveness or lack of effort. It’s just that Nicosia is incredibly flush with choices when it comes to pubs.

There are more pubs in Nicosia then in many other European countries I’ve had the luck to visit. And the choice is really vast.

From German pubs featuring Weiss beers, pretzels and a wide range of regional sausage varieties, to classic British pubs – to be fair, less than one would imagine, considering the historical ties the country has with the UK – every preference is being catered for.

However, American-style pubs take the crown in the capital. And one, in my opinion, has a slight edge on all others – B.R. Hub.

Located in Strovolos, B.R. Hub ticks all the boxes in terms of food, drinks, atmosphere and location.

Granted, all dishes are somewhat familiar to pub-goers. Loaded nachos, burgers, BBQ ribs and buffalo wings are staples of the American-style pub all over the world. However, that does not necessarily translate into an easy choice for whoever cooks them.

Allow me to explain. People like me who do not shy away too often from places similar to B.R. Hub have learned to understand what constitutes a good pub dish and, more often than not, disappointment creeps in at the end of the meal.

Well, that did not happen after my meal at B.R. Hub. That does not mean that everything was flawless – the music was great, but too loud for my taste and my table waited too long to be served – but overall, the pub passed the test with flying colours.

First, the food. Choice-wise, it is impossible not to find something for every palate. I’m not usually a fan of oversized menus. As far as I see it, too much choice often lowers the bar in terms of quality.

However, along with my other three dining companions, we did not find a single significant fault in any of the dishes we ordered.

The rack of ribs I ordered was juicy and did not come completely drenched in BBQ sauce, as happens in so many other places. The double cheeseburger another person chose was nothing more than solid, but it was ordered medium-rare and, would you believe it, it came medium-rare! Trust me, that’s often and annoyingly overlooked in pubs.

My other two dining companions went for much lighter and slightly less popular dishes, but I must say that the maple-syrup glazed salmon and the grilled chicken breast fillet, marinated in a herb and lemon sauce were both worthy of praise, both for appearance and texture.

We all agree that drinking is key in pubs, However, in most place I have been recently, exception made for highly specialised establishments such as Brewfellas in Nicosia or 1900 in Larnaca, I found the beer choices tired and repetitive.

B.R. Hub in that sense was a breath of fresh air. Among the many treats on offer, I recommend the St Sebastiaan Grand Cru, a golden, heavy fermented abbey beer with a distinctive fruity aroma, and the Chimay Red, a distinctive and slightly bitter amber beer brewed by the Cistercian monks from the Abbey of Scourmont in Belgium.

Yes, it’s just a pub, no more, no less. But, if you do decide to go to one, choose appropriately. Do yourself a favour and go to B.R. Hub.

VITAL STATISTICS 

SPECIALTY Pub food

WHERE Athinon 22, Strovolos, Nicosia

WHEN Daily 9am-12.30pm

HOW MUCH €6 to €8 for starters, €10 to €27 for mains, €4 to €6 for desserts

CONTACT 70087018

Ayia Napa is usually associated with rowdy tourists, clubs, alcohol and partying. However, there is more to the town than that. In addition to arguably some of the beaches on the island, there are some great places to eat that have kept in line with Cypriot culture while maintaining reasonable prices so locals don’t feel like they are being ripped off in a tourist area.

One such place is the Old Village Tavern. On the outskirts of Ayia Napa, it is a great pit stop on your way in before you reach the hustle and bustle of busy Napa. Similarly, its location means that you don’t actually have to go through the busy areas if all you’re after is dinner.

It’s difficult to miss The Old Village Tavern due to their huge sign. The exterior of the restaurant is beautiful with stone built arches and wooden carriage wheels sitting between each arch. The arches have hanging bright pink bougainvillea. The stonework really did remind me of a traditional taverna. The old village vibe doesn’t just end with the stonework, there is an old style phone booth with an antique phone inside, a perfect photo opportunity!

Top of the menu, you’ll see their offer of authentic Cyprus meze or a fish meze. However, if you want the meat but are not really fussed about all the dips and side dishes that come with a meze, there is a huge meat platter for two. There are also Cyprus specialities such as mousakka, kleftico and afelia, to name but a few, in addition to sections for seafood, vegetarians, salads, soup and pizza.

I was tempted by the grilled calamari but I prefer to order fish from a fish restaurant. So, wanting to try a bit of everything they had to offer, we opted for the authentic Cypriot meze, accompanying it with a bottle of wine. There is a selection of various wines, but being in a traditional taverna, it was only fitting to order a bottle of local xynisteri.

The service was fast! Not long after we placed our order, the food came flying out of the kitchen! Bread, dips and salad came out first. It’s so tempting but I try to pace myself for what is about to come! So many different dishes were brought to the table. Kleftiko, pastourmas, egg with courgettes, pourgouri to name but a few. For me though, the main event was the meat. The chicken and pork souvlakia were cooked just right. The sheftalies perfectly seasoned and the bacon pieces were juicy and oozing with flavour.

While at the taverna, as promised on the sign out front, we had the pleasure of listening to some live music. And, as if that wasn’t enough, to complete the whole experience there was also some plate smashing! The old tavern actually has an option to buy some plates for smashing! Perfect if you need some stress relief!

After dinner, we glanced at the dessert menu more out of interest than anything else. The saying goes ‘there’s always room for dessert’ however, that day, there definitely wasn’t. Naturally, traditional baklava was on the menu. Other desserts included cheesecake, lava cake and Nutella cake.

When we asked for the bill, it arrived with two glasses of commandaria. A small gesture from the restaurant but it made me very happy.

I really enjoyed our experience at The Old Village Tavern and wouldn’t hesitate to recommend it to anyone venturing in to Ayia Napa.

VITAL STATISTICS

SPECIALTY Cyprus food

WHERE Nissi Avenue 48, Ayia Napa

CONTACT 23 723950

HOW MUCH €18.90 per head for meze, €15 bottle of wine, plates to break 12 for €15

First and foremost, all praise be to late September and early October for providing some of the finest nights of the year. When we visited Tokio, a bar and restaurant in Limassol, on a perfectly mild Friday night, conditions could hardly be better for an outdoor dining experience.

Before delving into the dinner itself, I need to quickly explain the establishment’s self-chosen description. Oftentimes labelling your business as a bar and restaurant seems more like a nom de rigueur rather than an accurate summation of what the restaurant or bar offers. In the case of Tokio, however, not so much. There is a dedicated bar area on the second floor which is sizeable enough to have been a separate business entirely.

The business segregates the two somewhat by dubbing the bar area as the Tokio Bar Venue, where they host various music nights, with DJs and other live music acts, but that’s for another time.

For our drinks, we tried two wines, the Les Pierres Dorées pinot noir and a Japanese plum wine. The pinot noir was on the lighter side, not particularly bold in flavour, somewhat dry and with a slightly acidic aftertaste. Not bad overall but a tad pricy. The plum wine is not something you encounter every day so it might be worth trying if you’re on the lookout for something different. It starts off quite sweet, almost feeling like a juice on your palette, but then turns a little bit sour. I would have this again if I was up for a sweet wine.

Onto the food. We started with two hosomaki plates, the tekka maki (tuna) and shake maki (salmon). Both were perfectly fine, with the distinct tanginess that sushi is known for. Although not an area of expertise for this Cypriot, I have had better sushi elsewhere so temper your expectations accordingly if you are a sushi veteran looking for something truly special. We also tried a sushi plate from their uramaki range, the spicy salmon roll, with spicy sauce and wasabi tobiko (a sort of wasabi caviar). These were on the richer side and flavourful, but pay attention to the name if you are not particularly tolerant of spicy dishes.

Things started to become somewhat sketchier when it came to the main course and it is not because of the food itself. We ordered the Tokio duck with blueberry sauce at the same time as our first sushi plates. It took approximately an hour and thirty minutes to arrive. I had to ask the waitress if it genuinely took this long to prepare or if it had been forgotten. I’m still not sure what happened but friends have told me that this is not uncommon at the restaurant.

This is a shame because the duck itself was beautifully cooked, with a well-balanced blueberry sauce, served with some vegetables and nicely cooked baby potatoes. I would provide an opinion on their desserts but by the time we had finished eating we were almost alone at the restaurant and we didn’t have the time or energy to check what was on offer.

VITAL STATISTICS

SPECIALTY Japanese cuisine

WHERE Tokio Restaurant Bar, Amathus Avenue, Limassol

WHEN Daily

CONTACT 25 321313

By Sarah Coyne

One evening we found Vitro Osteria quite by accident, as one of our favourite restaurants nearby was fully booked. To be honest, I really loathe sharing this new Osteria, as I worry it will get too busy and I won’t get in again! Described as ‘a real taste of Italy in the city centre of Paphos’, this lovely new restaurant is situated on the road opposite the main CyTA offices. Set back from the Municipal Gardens, it offers both inside and outside dining. Outside is perfect for this time of year, as there are a variety of tables offering shade with giant umbrellas. A restaurant and café bar open all day, it seamlessly slips from an extensive brunch menu to lunch to dinner.

Vitro’s is a real family affair, owned by Marina Ioannou and Andros Pericleous, with both of their daughters working in the restaurant. They all share a passion for Italian food, using the finest ingredients. In this venture they have been joined by Italian chef Giorgio Manganiello, who has appeared on many cookery programmes and has written a book called Italian Cuisine.

We visited for dinner and were very impressed with the menu. As you would expect, there are the usual pasta and pizza options but it also offers some very impressive main courses. The variety of Antipasti to start included many choices such as Tartare di Tonno, Cozze Alla Marinara, Fresh Black Mussels in a Bisque sauce plus many more. We opted to share their Trilogia Bruschetta Miste: three bruschettas, one with tomatoes, garlic and basil, another with the addition of cheese, and the last with incredibly tasty anchovies and capers. A nice touch was the Garlic Bread which was presented on the table free of charge.

Having lived in Rome and often reflected on (and missed) the superb Italian cuisine of years gone by, I was amazed and impressed by my main course of Giant Gnocchi di Patate. It took me straight back to authentic Italian cuisine at its best. The dish was homemade Gnocchi filled with Spinach and Ricotta and served with a delicious Four-Cheese sauce.

One of our diners exclaimed the Pepperoni Pizza to be the best he had experienced for a long, long time. It was not greasy, with the Pepperoni generously distributed on a perfectly light base, covered with San Marzano tomato sauce, mozzarella, edam, salami and cherry tomatoes. Any pizza lover would be highly recommended to try one of the Vitro stone-baked pizzas.

Our guest, who had come down from Limassol for the evening, chose Tonno Alla Griglia, a grilled Yellow Fin Tuna, served with a Celeriac Purée. On the side was a generous serving of vegetables, including roast new potatoes, asparagus and bell peppers. He found the tuna cooked to perfection, soft and juicy, with a very light sweet and sour sauce.

Wine and cocktails are important at this restaurant, and there is a serious selection. As well as Italian and international wine varieties, there is also a long list of Cypriot and Greek wines. We opted for one of our favourites, The Black Sheep from Nico Lazaridi. For the cocktail lover, there are some very innovative combinations.

They have a small selection of desserts to finish, including a Fruit Platter for two, Panna Cotta and Tiramisu. I would imagine that the Tiramisu would be to die for, as it is their speciality, but we were regrettably too full to find out. There is also a selection of ice cream by a famous American brand, which seemed a little at odds considering the Italians are renowned for their own.

Even though the restaurant was nearly full, the service was excellent. We never felt rushed, despite being the last to leave. Another charming aspect at Vitro’s is that the owners, and the chef, spent time going around the tables, checking that everyone had enjoyed their meal. This is always good to see, and only a brave and confident chef would ever leave the kitchen. We shall visit again very soon!

SPECIALTY Authentic Italian

WHERE Vitro Osteria, 25 Martiou Street, Paphos

WHEN Daily 8am to midnight. Kitchen closes 10.30pm

CONTACT 99 365769, www.vitro-osteria.com

HOW MUCH Pizza from €9.50, Pasta from €9.50, Mains from €15.50

For a while I’ve had the distinct feeling there is a growing thirst among the people of Nicosia for more quality and choice when it comes to international cuisine in the capital.

I’m talking about the fine details, those details that are key when it comes to recognising if a cuisine is truly authentic or just pretending to be. Good food has long become cool, something to discuss among friends on a night out, something to marvel over in a magazine or on social media.

That said, I am absolutely convinced that Nicosia’s food-savvy will fall in love with the latest addition to the city’s restaurant scene, Mexican joint Por Favor.

Located in Engomi, Por Favor mostly caters to the curious eater, one that is not shy to try something different, but that knows enough to recognise the amount of work and the high-quality ingredients that go into each dish.

I had the pleasure of sampling a substantial amount of their menu a day before the restaurant’s official opening on Friday and was taken aback by the complexity and depth of each entry as well as the place’s vibe.

First of all, important to say that at Por Favor all tortillas, perhaps the most recognisable sight in all Mexican cuisne, are homemade, which really makes the difference when accompanying dishes such as taquitos, quesadillas and burritos.

But what elevated the place was the presence on the menu of Birria, rarely found in Mexican joints in Europe and even rarer, if not unique, in our island.

Birria is a traditional stew made from marinating beef with chili peppers, garlic, cumin, bay leaves, and thyme, and cooked at a low heat. The dish then is slow stewed in a pot and garnished with onion, coriander and lime. It is commonly accompanied with handmade corn tortilla as it was at Por Favor, served with melted cheese and a dip. All these flavours were clear in the dish I was served, a revelation that I’m sure will be a favourite among customers in the months to come.

Other highlights included the Chicken Habanero Bites, buttermilk fried chicken tenders served with Habanero Cajun mayo; empanadas – technically not a Mexican, but an Argentinian dish, but we won’t nitpick – with slow cooked pork belly, served with herb aioli; crispy prawn taco, accompanied by guacamole, sweet chili mayo and served with mango slaw; and the sensational dessert mini calzone, an empanada stuffed with Nutella and mascarpone served with vanilla ice cream. Delicious!

The location feels young and up-and-coming and, with two universities and several student accommodation facilities nearby, the place will never be empty. Inside  is decorated with handmade paintings representing traditional Mexican iconography by local artists, adding to the cool ambience.

Extra points for the excellent cocktails featured on the drinks menu, including margaritas (try the mango one, again delicious!) and the complex Old Tequila fashion with Patron reposado, agave syrup and angostura bitters.

“What I like the most about making this kind of food is the possibility of opening up a world of flavours to customers,” chef Theo told me. He is the creative mind behind every dish at Por Favor, with a previous stint at Bottega Amaro, in my opinion one of the best Italian places in Cyprus.

“I thoroughly studied and researched the rich and complex Mexican cuisine before deciding to move to Por Favor. We owe it to our diners to provide them with a unique and rich experience in what I believe to be one of the best cusines in the world.”

Take my word and most importantly Chef Theo’s and try it for yourself. Por Favor might just become one of the most sought-after joints in no time.

VITAL STATISTICS

SPECIALTY Mexican

WHERE Markou Drakou 3, Engomi, Nicosia

WHEN Monday to Friday 10am-12pm, Saturday and Sunday 9am-12pm

CONTACT 77770510

HOW MUCH Starters from €6 to €9.50, mains from €7.50 to €15, desserts €6, drinks from €6 to €8