COLD & HOT STARTERS

ANARI
Ανάρη

Anari is a crumbly fresh whey cheese, similar to ricotta, made from goat or sheep milk. Two varieties exist, dry and fresh anari. Dry anari is salted and is much harder than the fresh variety, and is served grated with pasta dishes and giouvetsi, while fresh anari is eaten in slices with honey or carob syrup qhich is popular for breakfast.

CRETAN SPICY GRAVIERA

The Cretan spicy graviera is a speciality cheese for those who like their cheese with a kick. This cheese is makde with a blend of spices and boukovo (crushed red pepper) which adds a unique flavorand vibrant hue.

ELIES TSAKISTES
Ελιές Τσακιστές.

Elies Tsakistes (Coriander Crushed Olives) are a popular meze (appetizer) all throughout Cyprus. Elies Tsakistes are crushed green olives marinated with coriander seeds, garlic, lemon juice and olive oil. The word “tsakistes” in Greek translates to “cracked” because of the method used to make this olive dish. 

FETA

φέτα

Feta is a Greek cheese that belongs to a family of white cheeses that also includes, for example, beyaz peynir (Turkey), sirene (Bulgaria) and telemea (Romania). The cheese is made from sheep's milk, possibly supplemented with goat's milk. There are also cow's milk-based cheeses similar to feta.

HALITZIA TILLIRIAS

Halitzia is a feta-like cheese made from goat or sheep milk. The famous Halitzia Tillirias, which is a soft to semi-hard white cheese from Cyprus is an important part of the tradition and the culinary culture of the country, as it has been registered as a Product of Geographical Indication (PGI) of the EU since 2023. 

It can be enjoyed in salads.

KALAMATA OLIVES

Kalamata olives are a typical Greek olive variety, recognizable by their dark purple, almond-shaped appearance and full, fruity flavor. They originate from the Kalamata region on the Peloponnese Peninsula and are often eaten as a table olive, in salads, tapenades, or on a snack platter. The olives are picked by hand and traditionally preserved in brine, often with olive oil and red wine vinegar.

KEFALOTYRI 

Κεφαλοτύρι

Kefalotyri or kefalotiri is a hard, salty white cheese made from sheep's milk or goat's milk (or both) in Greece and Cyprus. A similar cheese Kefalograviera, also made from sheep's or goat's milk (or both), is sometimes sold outside Greece and Cyprus as Kefalotyri. The very hard cheese, kefalotyri can be consumed as is, fried in olive oil for a dish called SAGANAKI, or added to foods such as pasta dishes, meat or cooked vegetables, and is especially suitable for grating

PIKLA
Πίκλα

"Pikla" is a Cypriot piccalilli, containing fermented vegetables in a mustard based sauce. Typical are the three vegetables that are in the "pikla": cauliflower, carrot and celery. It is a kind of spread that is served with many dishes, including souvlaki, mixed grilled meat, but also with vegetables.

BOUYIOURDI

Bouyiourdi is made in a clay fireproof pan. The recipe consists of feta cheese, yellow cheese, tomatoes, bell pepper, chili pepper, olive oil, oregano, and ground pepper.

The ingredients are typically layered into an earthenware baking dish and baked; various recipes call for the baking to be done covered or uncovered.

It is a common dish in tavernas. It can be served with pita or other breads. 

DOLMADES
Ντολμάδες

Dolmades are vine leaves filled with rice and minced meat as the main ingredients. 

Koupepia (as we call them in Cyprus) are dolmades made with grape leaves, stuffed with ground pork or veal, rice, fresh herbs and seasoning, cooked with tomato and lemon juice.

HALLOUMI
χαλούμι

Highly addictive, this brine cheese made with a mixture of goat and sheep milk has a very high melting point making it ideal for grilling or frying. Brewed with rennet, the absence of bacteria makes it very unusual and reminds many of mozzarella.

White in color, rubbery and salty, it has no pronounced flavor making it the perfect addition to almost anything, including soups, salads, sandwiches and meals

KOLKOUTHKIA / KOLOKITAKIA
Κολκουθίκια

Courgettes (Zucchini) fried in olive oil along with scrambled eggs are usually part of a Mezedish and sometimes potatoes are also added.

A traditional Cypriot food, mint, lemon and pepper are added to it, but apart from salt, all other spices are optional.

KOLOKITHOKEFTEDES (Zucchini-Balls)

Κολοκυθοκεφτέδες

Kolokithokeftedes or zucchini fritters are a quintessential Greek meze or appetizer. They are made with fresh ingredients including grated zucchini, lots of fresh herbs and feta. A bit of flour and egg binds everything together and then the fritters are fried before being baked.

KOLOKITHAKIA TIGANITA
Κολικυθάκια Τηγανίτα

In Greece, fried zucchinis can be enjoyed as a meze or a side dish. The zucchinis are sliced, seasoned, and then simply dusted with flour or dipped in an egg batter before they are fried until crispy and golden. It is recommended to pair them with various dips such as yogurt-based tzatziki or garlicky skordalia.

KOUPEPIA
Κουπέπια

Stuffed vine leaves filled with rice and minced meat as the main ingredients. . 

The Cypriot version adds a sauce of tomato, spices and cinnamon, which makes it different from dolmades

SAGANAKI
Σαγανάκη

Saganaki is a cheese dish named after the pan in which the cheese is fried. The cheese used in this dish is usually kefalograviera, kasseri or kefalotyri. The cheese is baked until it has melted and a crust has formed. The dish is usually served with lemon juice.

WRAPPED FETA CHEESE
Φακελωμένη Φέτα με μέλι

Crispy Phyllo wrapped feta is a delicious Greek appetizer made with feta wrapped in phyllo, fried and served with honey and sesame.