PAPHOS · TASTING MENU · EST. 2020

Cypriot cooking taken seriously.

A seven-course tasting menu. Paphos waterfront. Wednesday to Sunday.

RESERVE YOUR TABLE See this week's menu →

WHY WE COOK

This island has been feeding people for four thousand years. We finally took notes.

Cyprus has one of the most underestimated food cultures in the Mediterranean. Incredible produce, centuries of technique, ingredients that have no translation in any other cuisine. Meraki exists to cook that food with the attention it deserves — not to preserve it under glass, but to ask what it could be. The halloumi you know. The tasting menu you didn't expect.

Andreas Philippou cooks every service. If he is not in the kitchen, the restaurant does not open.

ON THE TABLE RIGHT NOW

Seven courses, changing every eight weeks.

The current menu runs through spring. €95 per person. Wine pairing — four pours of small-production Cypriot wine — €45.

02
Geroskipou strawberry
goat's curd · Pissouri capers · aged olive oil
03
Coral Bay sea urchin
Xynisteri butter · sea purslane · sourdough
06
Lamb shoulder from Troodos
burnt aubergine · grape molasses · wild herbs

See the full menu

THE PRODUCERS

Every dish traces back to a person.

We don't write "locally sourced" on the menu. We write the name of the farmer, the name of the boat, the village. It is the only honest way to do this.

Meet the producers

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