Sienna Sensation !

1491

I’d popped into Sienna Restaurant in Paphos to enjoy an afternoon coffee with one of my fav friends, the awesome Christalla . I caught her in her gardens picking fresh herbs and vegetables for the evenings creations . Sitting at table 44 for my cappuccino, made with Palazzo Coffee I may add, I was treated to a little nibble on the fresh and indigenous Romanian Thyme that caught my sense of smell as Christalla walked past me …

So I decided to invite the wonderful Mimi to try the cuisine . We arrived a little late, and decided to share a starters The Liver Pate, made from tender Chickens Livers, seasoned, and blended with the worlds oldest port, ‘Coumandaria’ . Served with home made Sienna bread, with salad and a chutney just delicious !

Christalla is an amazing host, and managed to come and chat for 5 minutes, I mentioned the Romanian Thyme and without hesitation Christalla popped off into her gardens and picked a bit for Mimi to try with the Pate … I did too, omg ! it’s just a taste bud explosion …

For main course, Mimi choose the Sienna Chicken, strips of chicken fillet, cooked slowly in white wine, and fresh creme and topped in Mozzarella Cheese served with skin on potatoes and freshly baked vegetables . I had to take a nibble and might just have that next time . hmm . There’s just so much to choose from …

I was torn between the Kleftico and the Tuna . Convinced to try the Kleftico I was so glad I did . It’s a delicious cut of new British Leg of Lamb, cooked for over 8 hours in sealed clay ovens until so tender it was difficult to keep it on my fork . Then chef Peter, who stems from Harrods of Knightsbridge, blends a sauce created like no other, just mind blowing . I have to say it was different from Traditional Kleftico, but it was arguably the best Kleftico I’ve ever tasted !

We were totally satisfied and as Christalla joined us for coffee, she convinced me to try the Creme Brulee, omg ! I had to fight Mimi off and I thought she didn’t want a dessert 😉

I highly recommend this eaterie and put it high in my fav restaurants around the world !

It’s a taste bud explosion !

More info …