01COURSE · SNACK
Loukoumades
black truffle honey · aged Halloumi from Pitsillia Farm
Warm. Salt. Sweet.
2026 · TASTING MENU · SPRING
The menu spring 2026.
Seven courses. Everything sourced within Paphos district, named and traced. The menu changes every eight weeks. €95 per person. Wine pairing — four pours of small-production Cypriot wine — €45.
- 02COURSE · OPENING
Geroskipou strawberry
goat's curd · Pissouri capers · aged olive oil
Fruit. Brine. Cream.
- 03COURSE · SEA
Coral Bay sea urchin
Xynisteri butter · sea purslane · sourdough
Iodine. Toast. Sea.
- 04COURSE · GARDEN
Courgette flower
almond cream · sumac · preserved lemon
Bloom. Acid. Earth.
- 05COURSE · LAND
Pork cheek from Lofou
broad bean · Commandaria reduction · smoked almonds
Slow. Dark. Sweet.
- 06COURSE · MAIN
Lamb shoulder from Troodos
burnt aubergine · grape molasses · wild herbs
Smoke. Char. Herb.
- 07COURSE · SWEET
Carob mousse
Cypriot honey · citrus · dried rose
Bitter. Honey. Rose.
Tasting menu— €95 per person
Wine pairing— €45 per person
Vasilikon Xynisteri · Tsiakkas Rosé · Ezousa Maratheftiko · Commandaria St John
NOTES
Please let us know about any dietary requirements at the time of booking. We can accommodate most restrictions with advance notice.
A vegetarian menu is available on request, with 48 hours' notice.