... we have created a menu, traditional but not, it’s totally unique, partly influenced by her yiayia, a fusion of Greek, Cypriot and Spanish cuisine, but she assured me none of the dishes you’ll find anywhere else, because they are the creation of their imagination, using always fresh produce, everything is cooked to order, nothing is prepared and always around her flavours and essences of Cyprus, that she uses to compliment every dish … oh, and if she had her way, she would change the menu every day” … So do look out for their daily specials and make sure you leave room for dessert!
Coming up to their first anniversary in Cyprus I asked Nicola to tell me about the Menu ... Nicola said; "We sort of split it into three cuisines, Fresh Fish, Fresh Sushi, and Vegan Platters & Snacks ... Our head chef has been with us since day one, his qualifications and previous experience in Cyprus, the very best Sushi eateries, including Sushi La and Wagamama" ... I was suitably impressed!
Coming outta Shepherds Bush in London, Chris with over 30 years experience, and catering in his blood, following in his father's footsteps, in 2012 he finally sealed the deal to buy the old Banana Cabaret Bar in Kissonerga, then, better known for its sauciness than its sauces 😉 .... tbh, Sonny's looks good the moment you arrive, and then, it just gets better!
Stephanos said; "We got together often, looking for the best place where we could open an authentic Greek Restaurant. We could have done it in Thessaloniki, but there's lots of Greek Restaurants there, so it was a calculated decision and we chose Larnaca because it reminded us most of Thessaloniki and then of course the weather here in Cyprus had something to do with it"
I popped into meet Stelios and Eleni, inside its clean cut, minimalistic, Italian designer style, with wooden flooring, comfortable seating for around 25 people inside and a few tables outside for Al' Fresco dining … Stelios told me "we wanted to make it feel like Home from Home" … I loved the really cool photos chosen by Eleni, especially the one saying "Eat the Spaghetti to Forget your Regretti", brilliant"!
Vangelis said he had extensive training in Naples, not at collage but at an academy at a traditional pizzeria, with top pizza chefs. The rewards; pizzas as authentic as you can get this side of Italy, the dough, 4 simple ingredients, hand made, but fermented for 48 Hours before use, a Neapolitan influence, which enhances the flavour, then topped with your favourite toppings and baked to perfection in a traditional stone fired revolving oven ... the result a thin base with a light fluffy crust ... I have to say they're delicious!
Launched in 2005 ... Wave Dancer I is by far the biggest boat on Paphos Harbour, maybe even in Cyprus ... and I don't just mean the size of the boat, which btw is licensed to hold up to 150 guests, I also mean the whole service which is absolutely amazing, boasting the best variety of mini cruises this side of Athens ...
I was delighted to be invited to find out more about this exceptional, luxury chocolate manufacturing company. Established in 1990 by Constantinos' father Stavros. Their story is almost as lovely as their chocolate tastes ... omg! Constantinos made me very welcome as we talked about how it all started ...
you really must try The Happy Friar, run by Ian and Jill from good old blighty, serving arguably the best Fish 'n Chips in town, together with Mushy Peas, a slice and a cuppa, and good old service with a smile and great banter, you'll feel like you're back home in your local chippy!
The setting is a beautiful environment, the historic, Ibrahims Khan, old market style, alleys in all directions, everywhere you look unique designs, interesting workshops and activities. Architecturally it’s stunning, delectable use of stone, metal, walled gardens and an outdoor theatre area. A natural shopaholics heaven, with exquisite handmade artefacts, mosaics, jewellery, carpentry and tasty delights, oh and The Honey Restaurant … ho hum!