A family kitchen,
since 1984
Η ιστορία μας
In 1984, Yiayia Eleni rolled out the first sheet of phyllo on a wooden table beneath a cluster of carob trees in old Limassol. Her son Costas tended the charcoal grill. Her husband Andreas poured village wine from a clay jug. There were six tables, one menu, and a single rule: cook the way you would for your own family.
Forty years later, we still cook by that rule. The carob trees are gone, but the wooden tables — the same ones — now sit beneath grapevines on our terrace. Yiayia Eleni's grandchildren run the kitchen. The phyllo is still rolled by hand. The halloumi still comes from a small dairy in the Troodos foothills. The wine still arrives in clay jugs.
"Food is only as good as the hands that share it. We are lucky to share ours with you."
Every ingredient on your plate has a story and a face behind it: the fisherman in Zygi who lands our octopus before dawn, the family in Lefkara who press our olive oil, the beekeeper in the Akamas who brings us thyme honey every spring. We believe that this is what makes Cypriot food unforgettable — not technique, but trust.
Sit down. Pour a glass. Let us bring you everything, slowly. Kalí órexi.
Inside
Stone walls, hand-hewn beams, copper pots, and the slow flicker of candlelight. Our dining room seats 60 across two warm rooms.
Outside
Our vine-shaded terrace seats another 40 under string lights — the most requested tables on a Cypriot summer night.