FOR STREET FOOD
Stavri’s Kitchen

Stavri’s Kitchen proves that quality doesn’t need to be over the top, and its juicy pork fillet makes the point. It is served on sweet potato purée, with fragrant chives and an equally fragrant lemon butter stealing the show. With its focus on authentic flavours, carefully chosen ingredients and a welcoming atmosphere, it has built a loyal following of regulars who keep coming back. A place that combines simplicity, flavour and excellent value for money.

Kalymnou 6B, Larnaca, 24 255592.

IN THE HEART OF PAPHOS
Onar

With its contemporary look and creative take on Mediterranean cuisine, Onar has carved out its own place on the Paphos food scene. It has also won a place in our hearts with its creamy spinach and leek risotto, made with Vialone Nano rice, scented with lemon and finished with pistachios and a velvety goat’s cheese cream. Onar’s carefully crafted menu, its focus on seasonal ingredients and its welcoming atmosphere make it an ideal choice. The same goes for its excellent Maple-Makarono, an original dessert of maple biscuit, vegan crème pâtissière, walnuts, apple compote, cinnamon liqueur and maple walnut ice cream.

Agiou Kendea, Paphos, 26 322444.

BEER & COCKTAILS
The Hide

Tucked away in the backstreets of old Nicosia, The Hide is one of the city’s most distinctive spots for beer and cocktails, and serves some of its most iconic burgers. A laid-back courtyard, a carefully curated soundtrack and imaginative creations from behind the bar make for a venue with a style that is casual yet refined. The focus is on a careful selection of craft beers from microbreweries, along with rare gins and whiskies.

Talou 10, Nicosia, 22 333390.

The restaurant has an open kitchen, two parallel food bars, connected indoor and outdoor areas and a soft-industrial setting.

The menu offers contemporary takes on familiar flavours. Among the lighter dishes are oysters, raw fish of the day with lemon confit, olive oil and piment d’Espelette, beef tartare with bone marrow gremolata, and a salad of tomato, radish, brine pickles and manouri cheese.

Comfort dishes include a ‘Spanakopizza’ with barrel-aged feta and cappelletti cacio e pepe with anari and parmesan. Italian influences continue with spaghettini with gambero rosso and a creamy bisque, and an amatriciana with guanciale, stracciatella and peperoncino. For sharing, there is a 700g USDA Prime bone-in striploin with béarnaise sauce.

The bar serves cocktails built on Mediterranean ingredients with nods to the classics. Rubi’s Aperol combines Aperol with peach, bay leaf and tomato, and the Rosafico pairs gin with fig, rose petals and peppercorn. The Mediterranean Gimlet mixes gin, pear, chamomile and grapefruit, while the Greek Martini is made with gin, vermouth, olive bread, feta and Greek salad.

Rubi is at 47 Stasikratous Street, Nicosia, and can be reached on 22 270202.

The dough is made by hand and slowly matured, and the pizzas range from the classics to less conventional toppings. The Margherita comes with tomato, mozzarella, parmesan and basil. The Tartufo adds black truffle cream, mozzarella, goat’s cheese, Portobello mushrooms, parmesan and caramelised onions. The Prosciutto e Rucola combines mozzarella, parmesan, prosciutto and rocket, and there are heavier combinations too.

The menu also has garlic focaccia, pasta and sandwiches on homemade sourdough. One sandwich, the ‘With Pork’, is filled with slow-cooked pork cheeks, goat’s cheese, spicy salami and rocket. Pasta dishes include a Gassareghi Carbonara with pancetta, Portobello mushrooms, cream and parmesan, and linguine with prawns, tomato, basil, ouzo and gremolata.

Desserts include a Sweet Pizza topped either with Nutella, mascarpone and banana, or with lemon cream, meringue crumble and a homemade red berry sauce. There is also ice cream, made on site in seasonal flavours.

6 Ioakeim kai Annis Street, Agia Anna, Larnaca district. Tel: 97 479999.

For casual dining

Alley, Limassol
Alley sits on a quiet street in Limassol’s historic centre and serves modern European food in a stylish but unpretentious room. The menu changes often to follow the seasons. A recent dish we liked was beef liver with pomegranate molasses, fresh parsley and sourdough bread.

2 Tositsa Street, Limassol. Tel: 99 402221.

For beer and wine

Kaskanter, Lympia
Kaskanter is a bar for wine, beer and unhurried evenings out. It stocks selected labels from Cyprus and abroad and serves small plates to go with them. It has a loyal following. If it’s your first visit, you’ll meet Michalis before you leave.

6 Olympias Street, Lympia, Nicosia district. Tel: 99 446051.

The first three of the 12 cocktails in the series, Strawberry Moon, Grape Orchard and Between Shores, go on the menu that day, and Strawberry Moon will also be available in an alcohol-free version. The menu will change with the seasons, depending on which fresh ingredients are available.

The drinks were developed in the group’s research and development lab with Nicosia bar Lost+Found Drinkery and bartender Jad Ballout. As well as the centrifuge and evaporator, the process involves cold pressing and adjusting acidity, and each recipe takes four to six hours to prepare, Tocayo said.

Managing partner Konstantinos Konstantinou said the company had invested substantially in research and development, including the new equipment, to bring out the aromas of ingredients and to offer new ways of pairing drinks with food.

The launch coincides with the return of Tocayo’s lunch service, which will run at weekends and on public holidays over the winter.

Tocayo, part of the Cesoro Group, opened in 2019 and serves Latin American and Asian cuisine. It is at Prevezis 10, Nicosia.

CASUAL DINING

Rous

Rous serves modern Cypriot cuisine, built around the seasons and Cyprus’s own ingredients, flavours and culinary memory. Familiar dishes are reworked with a contemporary approach, while keeping their original character. Dishes are shared, arriving at the table gradually as they’re ready rather than all at once. The seasonal menu, and the more flexible Flow of the Season option, follows what’s available at the time. Staff can advise on food pairing from the beer, cocktail and non-alcoholic drinks list.

15 Bouboulinas Street, Nicosia, 22 760720.

FOR FINE DINING

Sera by Ettore Botrini

When Four Seasons revised Sera’s culinary direction, it brought in Ettore Botrini, a chef known for his work at several restaurants in Greece and multiple Golden Chefs’ Hat awards, to bring his take on modern Italian cuisine to Limassol. Sera has since held its Golden Chefs’ Hat and is counted among Cyprus’s dining venues of note. Botrini describes the restaurant’s approach: “I’ve always believed that one of life’s greatest pleasures is sharing food around a table with friends and loved ones. That’s why I created a restaurant that brings gastronomy closer to people, with respect for seasonality, quality and the origin of ingredients.” The menu combines traditional technique with a more relaxed, comfort-oriented style. Dishes include Vitello Tonnato, Chianina beef tartare with gorgonzola sauce, tuna carpaccio, and pappardelle with duck ragù, along with squid carbonara and open ravioli with crayfish and seafood.

Four Seasons Hotel, 67-69 Amathountos Avenue, Limassol, 25 858000.

FOR BEER

Murphy’s Pub

A pub with a courtyard, leather seating and wood interiors, serving beer, cocktails and bar food. It has been a regular fixture on Nicosia’s night-out scene for decades, popular with football fans among others.

11 Alkaiou Street, Nicosia, 96 313263.

WINE ON THE PROMENADE

7 Kleidia

A traditional wine café in the heart of the old town, with a distinct character to match its owners, 7 Kleidia is a firm favourite meeting spot. Anyone who likes enjoying their coffee, wine or beer in a relaxed, welcoming atmosphere ends up here. A carefully chosen list of Cypriot and international labels, cheese and cold cut platters, and a space that feels so familiar and inviting, make it an ideal choice for any season.

92 Trikoupi, Nicosia, 22 103857.

ALL DAY FUN

Sands Beach Bar

Sands Beach Bar has established itself as an all-day destination, with the day kicking off with brunch, where the Eggs Benedict, healthy bowls and smoothies stand out, before the menu moves on to pasta, risotto, fresh fish and premium cuts of meat. In the afternoon, an Aperol Spritz or one of the bar’s signature cocktails rounds off the experience perfectly, confirming that in Limassol, the beach bar has become far more than just a stop after a swim.

Amathountos Avenue, Limassol, 99 919155.

DINNER AND PARTY

Lush Beach Bar Resto

Lush Beach Bar Resto proves that a beach bar can invest just as heavily in its food. With a fully developed restaurant approach, its menu includes options such as lobster pasta, prawn pasta, risotto, premium cuts of meat, burgers and sushi, catering to a range of different tastes. As the day goes on, the space picks up a livelier rhythm, with signature cocktails and music creating the feel of a modern seaside destination.

Piale Pasha, Larnaca, 24 658088.

The bar has a retro look and a neighbourhood feel, serving drinks and food with spritz as the main focus. The menu leans towards light dishes meant for sharing, with spritz and aperitivo cocktails served alongside small plates.

The bar is open from the afternoon into the evening, with DJs regularly on the decks as the night goes on. It also runs occasional pop-up events, such as “Spritz, Beats & Pizza,” combining spritz, pizza and music.

Open Monday to Sunday, from 4pm to 1am.

125 Eleftherias, Limassol, 97 822218

Screenings on the Side, August 29-30

On Saturday, August 29 and Sunday, August 30, Nicosia Municipal Theatre, in collaboration with the Lemesos International Documentary Festival, presents two screenings from this year’s festival in the theatre’s side area: The Oligarch and the Art Dealer and Still Pushing Pineapples. Admission is free for both screenings, and an outdoor bar serving drinks and cocktails will be open from 7pm to 11pm on both evenings.

The Oligarch and the Art Dealer, directed by Andreas Dalsgaard, screens on Saturday, August 29, starting at 7:45pm. The 118-minute documentary, a 2026 production from Denmark, France and the USA, explores the dispute between Swiss art dealer Yves Bouvier and Russian businessman Dmitry Rybolovlev, sparked by fraud allegations involving billions of dollars.

Still Pushing Pineapples, directed by Kim Hopkins, screens on Sunday, August 30, starting at 7:45pm. The 92-minute film, a 2025 UK production, follows a faded pop star’s attempt to revive his career, blending entertainment, working-class culture and contemporary British life. The film was nominated for the Grand Jury Award in the International Competition and the Audience Award at Sheffield Doc Fest 2025.

For more than a decade, a group of six to eight friends has gathered at the bar of Kalymnos restaurant during summer full moons. The bar is set above the beach with the white rocks, separate from the main restaurant, and closes before eight in the evening. The group arrives at seven to order drinks before the bar closes and the lights go out. After that, only the moon and the sound of the sea remain. This may be the last year the group visits the spot, after hearing of plans for a development with hotels, restaurants and beach clubs at the site, to be called On the Rocks. Florentia Kythraiotou

A village between Larnaca and Limassol

Agios Theodoros is a village between Larnaca and Limassol, built where the mountains meet the sea. The writer visits often, as friends live there permanently. The village has narrow lanes, stone-built houses, courtyards and viewpoints, along with local food and hospitality. Petros Avxentiou

A drive through the Paphos hinterland

A drive through the Paphos hinterland passes through the Ezousas Valley, Kannaviou, Pano Panayia and Letympou, with vineyards, hills, small villages and roads through the landscape. The area is sometimes called the “Tuscany of Cyprus.” Along the route is Kyria Sofia, a restaurant with a view over the valley serving Cypriot dishes. Andreas Katsis

A restaurant in Pano Panayia

The restaurant Mensa is located in the village of Pano Panayia in Paphos. It serves modern dishes based on Cypriot cuisine, using ingredients sourced from the surrounding villages, along with a wine list. The restaurant is run by a chef who is also the owner. The name Mensa comes from the Latin word for a table for gathering. The drive to the restaurant passes through the Paphos forest, where visitors can see wineries, monasteries and nature trails. Christiana Sykopetritou-Kyriakidou

A café at a campsite

Aphrodite Family Eco Camping is located at the start of the Akamas peninsula, past the Baths of Aphrodite. The campsite has a café under a carob tree, with views of the mountains and the sea. Visitors can stay in wooden cabins or bring their own tent. The beach below the campsite is used for swimming, and the surrounding coastline can be explored on foot. Maria Panayiotou

Cypriot mochi with black-eyed peas

Rada (@radamila_cy) makes a Cypriot version of mochi, using rose-flavoured dough with a filling of black-eyed peas and carob syrup. Antigoni Buxton tried the mochi before the Eurovision Song Contest. Rada posts about the process on Instagram and also runs workshops on making it. Maria Pyrisi

Ice cream from @takes2cooks

Takes2cooks makes two ice cream flavours, raspberry and chocolate, with a third, roasted banana, also available. The ingredients are fruit or cocoa, coconut milk, maple syrup and sea salt, with no additional additives. The ice cream is vegan, sugar-free and gluten-free. Maria Pyrisi

Villages in the Paphos hills

The villages of Statos and Agios Fotios are located in the Paphos hills. Further along the route is Letympou, which has seven neighbourhoods and a chapel dedicated to Agios Kirykos. The only other chapel dedicated to Agios Kirykos is in Ikaria. Christina Skordi

Two restaurants in Limassol

Old Limassol Restaurant serves fish and seafood and is located directly above the water. The restaurant is now run by the third generation of the family that founded it, while the first generation, Eleni, remains involved in the kitchen.

Raj’s Tandoori Indian Restaurant is located on the Agios Tychonas seafront and serves curries and tandoori dishes. Andreas Katsis

Fabrika Hill archaeological site

The archaeological site on Fabrika Hill, opposite the Paphos Mall, includes the remains of an ancient theatre dating to the 4th century BC, which could once hold up to 5,000 people. The hill also contains cave-carved structures from later periods of settlement. Christina Skordi

A pub in Pernera

Knight’s Pub, in Pernera, is decorated in the style of an English pub, with wooden fittings and English football shirts on display. The menu includes salmon, steak with blue cheese sauce, homemade pâté, moussaka, lamb chops and Green Curry. Diana Aza

A coastal trail near Geroskipou

The trail known as the Cliff of the 7 Georges runs from Geroskipou towards Coral Bay and passes carved caves along the coastline. At the end of the trail is the 7 Ai Georgides tavern, which serves food made with seasonal local ingredients grown by the owners. Christina Skordi

The centrepiece is sourdough pizza, made with dough left to mature with a sourdough starter, giving it a light texture, a crisp crust and a fuller flavour. There are six options on the menu, ranging from the classic to the more unusual: Margherita and pepperoni sit alongside pizzas topped with smoked scamorza, chanterelle mushrooms, artichoke and Sichuan pepper, each built around a small number of quality ingredients rather than a long list of toppings.

The drinks list is built around Cypriot wineries, local craft beers, cocktails and soft drinks. Music is treated as part of the experience rather than background noise: events are announced on Spin’s social media, with DJs playing sets from vinyl records to shape the mood of each night.

Spin is open Wednesday to Sunday and doesn’t take reservations. You turn up, take a seat if one’s free, or wait with a glass of wine while you do. Some people end up eating their pizza on the steps outside, which fits the low-key, street-level feel that’s become part of the place’s identity.

Located at Costa Hatzopoulou, Nicosia. Tel: 99 010214.

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