A Sunday brunch built around Wagyu beef, a modern Greek cookhouse in Limassol and a fresh approach to Cypriot cuisine in Paphos make up this weekend’s three suggestions for eating out.
For brunch: Beefbar
Beefbar’s Sunday brunch at the AMARA hotel gives the classic brunch a meat-heavy, upmarket twist centred on premium beef. It runs every Sunday from 12pm to 3.30pm, with Beefbar’s familiar dishes reworked for brunch in a smart but relaxed setting.
The menu includes Beefy Benedicts, with brioche, pulled Wagyu, poached eggs and summer truffle; a Steak-Frites Baguette with beef tagliata and Beefbar sauce; and a Le Relais Croissant with stracciatella, ribeye pastrami and Beefbar sauce. More playful options include Savory Angus Mini Donuts, which pair Angus beef with truffle mayo and aged balsamic, and the Crunchy Potato, a Hasselback potato topped with pulled beef, crème fraîche and herbs.
The highlight is the Sunday Roast: 180 grams of Wagyu topside with seasonal vegetables, crispy potatoes, Yorkshire pudding and red wine jus. A marinated chicken version is also available.
AMARA Hotel, 95 Amathountos Avenue, Agios Tychonas, 25 442222.
Modern cookhouse: Ravania
A new generation of mageiria, traditional Greek cookhouses, is bringing everyday home-cooked food back to the fore, blending Greek and Cypriot cuisine in more modern settings. In Limassol, Ravania follows this model, with tradition at the heart of its kitchen and food that recalls the familiar side of Greek cooking: the casserole pot, the baking tray and the family table.
34 Pavlou Mela Street, Limassol, 97 470111.
New Cypriot cuisine: Ōnar
The sister restaurant of Oniro by the Sea takes the first part of its name, and with it the promise of a high-quality night out. Its focus is Cypriot cuisine, which chef Stefanos Nikolaou updates for today, showcasing local produce with international touches. The short menu is designed for sharing and features dips, crisp salads made with fresh ingredients, main courses and desserts.
The wine list is made up exclusively of Cypriot and Greek labels from indigenous grape varieties, mostly from small wineries, among them Mavroudi, Morokanella, Promara, Vasilissa and Xynisteri. The restaurant also works with a local microbrewery and serves its beer on draught.
Agiou Kendea, Paphos, 26 322444.
