What we cook
The menu
Everything à la carte. Start with dips and warm pitta, then order as you go.
Dips & warm pitta
The pitta comes out of the oven all evening, so ask for more when it goes.
Sesame, lemon and a slick of olive oil.
Strained yoghurt, cucumber, mint and garlic.
Sweet, sharp and deep purple.
Split peas whipped smooth, topped with raw onion and capers.
Cracked green olives with coriander seed and lemon.
Striped on the charcoal, oregano and olive oil.
Salads
Tomatoes from the valley, good olive oil, and bread that earns its place in the bowl.
Tomato, cucumber, pepper, onion, olives and a block of feta.
The same, built on rusk that softens in the dressing.
Peppery leaves, shaved halloumi and toasted almond.
From the charcoal
The grill is lit at six and runs until close. Everything cooked to order.
Grilled halloumi over smoked pork loin, oregano, roasted tomato.
Minced pork and herbs in caul fat, grilled until crisp.
Village sausage cured in red wine and coriander.
Skewered and served with pitta, wedges and tzatziki.
Marinated overnight, carried to the table on the skewer.
Salt, lemon, oregano, nothing else.
Sheftalia, loukaniko, pork, chicken and halloumi, for sharing.
From the pot & the oven
Started in the afternoon and left alone. When they run out, they run out.
Lamb sealed in the clay oven for hours until it falls off the bone.
Beef with small onions, red wine, cinnamon and bay.
Pork braised in red wine and crushed coriander seed.
Aubergine, potato, minced meat and béchamel, baked in trays.
Vine leaves rolled that morning, with rice, herbs and lemon.
Cyprus taro slow-cooked with pork and celery.
From the sea
Whatever came in that morning. Ask your waiter what is on today.
Prawns in tomato, ouzo and feta, straight from the pan.
Lightly floured, fried fast, lemon on the side.
Charred, dressed with vinegar and capers.
Grilled whole with olive oil and lemon.
Sweets & coffee
All made in our kitchen. Worth leaving a little room.
Homemade, layered with walnut and steeped in syrup.
Spoon sweets preserved in season — walnut, fig, bergamot.
Fried dough, honey and cinnamon.
Sketo, metrio or glyko, in the briki.
Dishes change a little with the season and the market. Vegetarian and gluten-free options are available across the menu — tell us when you book and the kitchen will work around you. Current prices are on the menu in the courtyard.