Thick slices seared until golden, finished with extra virgin olive oil, fresh oregano, and grilled lemon.

Mixed Cypriot olives, pickled capers, and crunchy vegetables. Ideal with bread before the meal.

Silky fish roe dip and classic chickpea hummus, served with warm pita.

Hand-rolled beef and pork meatballs, slow-simmered in cinnamon-scented tomato sauce.

Tomatoes, cucumber, red onion, capers, olives, barrel-aged feta, dried oregano, olive oil.

Baby rocket, sliced fresh pear, toasted walnuts, shavings of hard cheese, honey-mustard dressing.

Tender char-grilled octopus on mixed leaves, capers, lemon dressing, and roasted cherry tomatoes.

Chicken and pork skewers, served with tzatziki, grilled vegetables, lemon potatoes, and warm pita.

Thick-cut chops, overnight marinade, grilled to order with lemon potatoes.

Spiced shaved chicken, garlic sauce, pickles, rice pilaf, and side salad.

Lamb shoulder slow-baked in parchment with potatoes, bay, and mountain herbs until fork-tender.

Tender beef stewed with pearl onions, red wine, cinnamon, and tomato, served with rice.

Layered eggplant, potatoes, lentil ragù, and béchamel — our vegan crowd favorite.

Fresh local fish, charcoal-grilled with olive oil, lemon, and sea salt. Served with chips and salad.

Choose grilled with lemon oil or lightly fried with aioli. Caught locally when season allows.

King prawns in tomato-feta sauce with crusty bread for dipping.

Crispy outside, fluffy inside, finished with sea salt and fresh herbs.

Four pieces, oven-warmed, brushed with olive oil.

Four pieces, oven-warmed, brushed with olive oil.

Crisp filo wrapped around creamy semolina custard, citrus syrup.

Warm bite-sized doughnuts with cinnamon, honey, and crushed walnuts.

Local figs, watermelon, and grapes when in season.

Local Paphos region blend, easy-drinking with grilled dishes.

Fresh lemon, mint, sparkling water, hint of grilled halloumi salt rim.

Traditional briki-brewed, served with a glass of water and loukoumi.