Theta Mediterranean sits in Pervolia, Larnaca, with a sea view and a wooden pergola over the seating area. The restaurant has been a regular presence among the Top Notch category at the Cyprus Gold Hats awards.
Chef Alexander Bekesevits runs a fish and seafood-focused kitchen built on Mediterranean cooking, using contemporary technique and presentation.
The menu opens with raw dishes: pagre ceviche with lime, chilli and fresh coriander; tuna tataki with avocado, soy, ginger and wasabi; and a daily fish tartare with chives and aromatic powder. Also on the menu are red tuna carpaccio and a daily seasonal crudo, along with a grilled aubergine carpaccio with tahini and miso.
Hot dishes include cuttlefish with mussels, prawns and fresh fish tartare; handmade skioufichta with a seafood ragù, lime and grated halloumi; linguine with fresh fish tartare in a citrus-scented sauce; and salmon fillet with sautéed vegetables and a light soy-ginger sauce. There’s also grilled squid with lemon-olive oil dressing, fennel and olive powder. A display case of fresh fish and a selection of dry-aged fish let diners choose their own fish to be cooked to order. The restaurant also has a wine list, cocktails and desserts, including an orange pie with caramelised almonds and mint yoghurt ice cream, and a lemon tart with Aegina pistachio and strawberry.
Theta Mediterranean is open from midday on Fridays, Saturdays and Sundays, and from 6pm on other days, serving food, coffee, drinks and cocktails until late.
Farou 1, Pervolia, Larnaca district. Tel: 99 774433.
