THE PEOPLE BEHIND THE FOOD
These are the producers who make Meraki possible. We have cooked with most of them since the day we opened.
PITSILLIA · PAPHOS
ON THE MENU SINCE · 2020
“A small herd, seasonal milk, and the patience to make halloumi the way it's supposed to be made.”
— Nikolaos Petrou
Niko keeps a small herd in the foothills above Pitsillia. His halloumi has been on every menu we have written. The cheese in the snack course is aged forty days at the farm before it reaches us.
Halloumi · Anari
GEROSKIPOU
ON THE MENU SINCE · 2020
“Three generations on the same plot of land. The strawberries taste of the place.”
— Eleni Georgiou
Eleni's family has farmed the same field outside Geroskipou since the 1960s. From April we take strawberries; from June, courgette flowers and the first tomatoes. The opening course exists because of her fruit.
Strawberries · Courgette flowers · Tomatoes
PISSOURI
ON THE MENU SINCE · 2020
“Wild capers, hand-picked from the hillside. They were here before any of us.”
— Antonis Savva
Antonis walks the Pissouri valley in the early summer and picks wild caper buds from the rock. He brines them himself. There is at least one of his capers in every menu we've ever written.
Capers · Wild herbs
CORAL BAY · PAPHOS HARBOUR
ON THE MENU SINCE · Daily
“We buy from whoever came in that morning. The menu changes if the sea doesn't cooperate.”
— The boats
There is no contract with the boats. We arrive at the quay at six and we cook what arrived in the nets. It is the most Cypriot thing we do, and the reason the third course is never quite the same twice.
Sea urchin · Day fish
If a dish on the menu is missing a name, ask. We will tell you who picked it, where, and when.