Mediterranean cuisine restaurants Cyprus

A good, popular and inexpensive family restaurant in Paphos? Yes, there is! We serve traditional oven-baked kleftiko here on Tuesdays and Saturdays. And plenty of local and Greek specialties: mezze, lountza (smoked pork), stuffed vine leaves and vegetables, sieftalias, fried feta with sesame seeds, grilled meats (including reasonably priced beef), fresh fish (or frozen, but that's specified)... Friendly welcome from the owners, small terrace above a street that's not too noisy.

This inn is an institution in Kakopetria. But it seems to have fallen asleep on its laurels in recent years. Not very well maintained, the hotel part is disappointing.

This tavern (Ταβέρνα Καμάρες) has a pleasant terrace and a stone-walled room. It serves good food that's both homey and inventive: cheese and tomato pita, fried halloumi with carob syrup, Santorini fava, spinach and cheese ravioli, pork in red wine, stewed lamb, etc. The establishment was awarded the Vakhis certificate by the national tourist board for its traditional cuisine. In the village, the same distinction was also awarded to the Agrovino tavern and guesthouse.

The "Platane" tavern (Πλάτανος) is the busiest in Pedoulas. Situated at the foot of a large plane tree and close to the prestigious Archangelos Mihail church, it serves sandwiches, pasta and omelettes as well as rather good Cypriot and Greek cuisine: grilled meats, beef stifado, moussaka, salads, mezzés, farmed trout, king prawns and fried calamari. Note that the owners also have four rather attractive and inexpensive apartments in a stone house to the north of the village.

Tucked away between the municipal market and the seafront, on the corner of Zinonos-Kitieos street, this restaurant (Στου Ρουσιά) is very pleasant with its tables set in an alleyway and its authentic Cypriot cuisine. On the menu: hearty, inexpensive daily specials and more classic fare like mezze, salads, sautéed mushrooms, kebabs served in pita bread, simmered dishes and beautiful grilled cuts of meat, but also artichokes with rice in lemon sauce or halloumi ravioli.

Right next to the courthouse, in the middle of the lawyers' and notaries' street, the "de la cuisine du marché" restaurant goes straight to the heart of the matter. Customers come here to discuss current affairs in a bistro setting. The quick-service menu includes yoghurt, salad and a choice of 15 local or Turkish recipes. We recommend the kıbrıs köftesi, well-flavored meat and potato dumplings, and the herse, a kind of wheat risotto with chicken.

This tavern (Μαγειρείο Ταβερνάκι) is little frequented by tourists. In a no-frills setting, good traditional Cypriot cuisine is served here: lingot beans or chickpeas in sauce, stuffed zucchini flowers, roast chicken, lemon chicken, chicken with mushrooms or lingot beans, pork with kolokasi (taro root), afélia (pork with red wine and coriander), pastitsio (pasta gratin) with lamb... The menu changes according to the seasons and market arrivals. It's generally tasty and not very expensive.

This rather refined restaurant in the upper town is first and foremost worth a visit for its superb tree-lined courtyard. It's part of the charming Casa Mespilea hotel (see description). Good Spanish, Italian, South American and Cypriot-inspired cuisine: beet ravioli with hummus and parmesan, melt-in-your-mouth cuts of meat with not-too-strong chimichurri, lamb with gnocchi, sea bass with kolokasi (taro) purée... You'll also appreciate the eclectic brunch: bao buns, sausage-halloumi bruschetta, smoked salmon with avocado, etc. Professional service and wine list.

The "Beautiful Greece" taverna (Η Ωραία Ελλάς) is run by a Cypriot actress and director from Thessaloniki. It serves Greek salad and its variants from Crete and Santorini, fava (split-pea purée), bouyiourdi (feta cooked with tomato and chili), soutzoukakia (meatballs with tomato and mint), grilled meats and a hearty mezze menu (two-person minimum and a little pricey) with assorted Greek and Cypriot specialties. Pleasant courtyard and options for vegans.

Housed in an old listed house, this friendly tavern is popular with locals. Excellent cuisine based on fresh produce and traditional recipes: ftana (grilled pork), afelia (pork in red wine sauce), grilled mushrooms, mezze, etc. Try the rustic halloumi, made the day before, it's a unique occasion. Warm atmosphere.

Greek tavern. The owners hail from Epirus, on the Albanian border. They offer specialties from Tzoumerka, their home village: whole lamb cooked on a spit(ovelias), pork kebabs(frigadeli) and leek sausages(choriatiko loukaniko) served only on weekdays. Cypriot wines, large dining room and small terrace.

Restaurant with panoramic view of the Solea valley. Mezze menu and Cypriot cuisine.

Small, family-run tavern in the village center. On the menu: grilled mezze or mezze with sauce, souvlaki or moussaka.

This traditional tavern in the village of Vasa Kilaniou/Βάσα Κοιλανίου is well known in the region for its beautiful terrace and its grilled specialties. It serves very generous kebabs or veal liver accompanied by baked potatoes. The mezze option is inexpensive and hearty, with meatballs, stuffed vine leaves, small salads, hummus... The wines served come from the Argyrides estate. Just outside Vasa Kilaniou, in the direction of Omodos, the Ariadni tavern is also very good.

Housed in a neoclassical building on the corner of pedestrian Makariou-III and Agiou-Kenda, this fine restaurant boasts an uncluttered Scandinavian decor. Carefully prepared Mediterranean cuisine with hearty starters, main courses and desserts to share: mezzés, local cheeses, revithada from Sifnos (chickpea stew), oyster mushrooms with Metsovo cheese, Italian orzotto (barley-based risotto), spetsofai from Pelion (sausage and peppers) and fine cuts of meat, including melting pork with barbecue sauce and ouzo. Reservations recommended.

The "Evroulla restaurant" (Εστιατόριο της Ευρούλλας/Estiatorio tis Evroullas) is located in the pleasant stoa Klokkari, a covered passageway between the two main pedestrian streets Ledra and Onasagorou. It serves well-executed Cypriot and Greek classics: mezzés, feta salad, halloumi with sausage or mushrooms, sieftalies (pork cracklings), souvlakis and grilled meats. The menu is short, the fries are crisp and the service is fast. You can continue in the stoa, at the Pieto bar, with a coffee, a cocktail..

A little off-center, the "Old Power Station" restaurant (Παλιά Ηλεκτρική/Palia Ilektriki) is part of the Nicosia Municipal Arts Center (MiMAC). It boasts a courtyard that's very pleasant in summer, and a room with a contemporary design. Mediterranean-inspired seasonal cuisine is served here, as well as traditional Cypriot meat dishes with a twist. Sunday morning brunch, interesting selection of Greek and Cypriot wines, cocktails with or without alcohol. Closed February-March.

It's a strange proposition to come to Nicosia-Nord for "paella", shrimp and squid "à la portugaise" or spaghetti "à la napolitaine". But this restaurant has a unique location: its terrace overlooks the chevet of the Selimiye mosque, allowing diners to admire the splendid Gothic buttresses of the ancient cathedral and the domes of the Mahmoud-II library. Tourist clientele, romantic evening atmosphere, small wine list and efficient service. Sometimes closed out of season.

Open since 1938, this very good "Cypriot taverna" (Ζανέττος Κυπριακή Ταβέρνα/Zanettos Kypriaki Taverna) is set in the Ömeriye district, a stone's throw from the mosque and hammam. Under the arches and in a décor with vintage photos, a unique menu of mezzés is served here. It's pantagruelic and the wine is included: snails, vine leaves, tahini, salads, pancetta, calf's liver, pork in wine, Cypriot bulgur, lingot beans... Twenty-three dishes in all! And very few customers manage to eat it all.

An excellent address that hasn't changed since 1983. On a waxed tablecloth and in vintage crockery, you can eat authentic magiria, Cypriot home cooking. The choice is yours: indoors or on the small terrace in the shadow of the Arablar mosque, listening to the caged birds or the rumours from the school next door. Depending on the day, Mattheos Georgiou and his daughter Athina offer incredibly tender kouneli (rabbit), stifado or kleftiko (baked lamb)... You can feel that the dishes have been simmering for many hours.