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Restaurant review: Cicchetteria, Limassol

There are restaurants that from the moment you walk in you know they are more than just a business, they are a labour of love which tends to ensure an improved restaurant experience. Cicchetteria is one of the few in Limassol that does exactly that. The owners have taken great care to provide the best of quality and atmosphere to create an unparalleled dining adventure.

Cicchetteria is located in the heart of the Old town, housed in an old mansion. The mansion setting gives the restaurant an effortless elegance without it trying too hard. The wood décor, pops of colour and vintage tiling give the restaurant an old-timey feel that is however infused with an air of modernity. The warm and welcoming staff further add to the experience, making the atmosphere homey and more inviting.

Yet, the real highlight of this place is the food. Cicchetteria offers Italian food at its best, and in the most unique shapes and forms. The concept of Cicchetteria is simple, the name broadly translated means ‘little meze’, i.e. a tapas style form of delivery and this is how the restaurant functions. The dishes are meant to be shared, sampled by everyone, in larger portions than that of a meze, in a party, further adding to the dining experience. Our meal started in the best way possible with the Gamberi Fetta e Mozzarella. The prawns were bathed in a delectable tomato sauce and topped off with perfectly melted feta and mozzarella cheese. Although the combination of the three might sound a bit heavy, the sauce was surprisingly light. We also had the Caprese salad, a staple of Italian cuisine, and what sold me on it was the fact that their mozzarella is imported from Italy, ensuring high quality and taste.

Next up for us were two pasta dishes, the Ravioli al Salmone and the Farfalle Pomodoro e Spinaci. What made the pasta dishes impressive was the perfect al dente cook on both. Overcooked pasta has been my greatest grievance in Limassol, since most restaurants cannot master the al dente cook that Italian pasta needs. The salmon ravioli was a great accompaniment to our prawn; the taste of salmon did not overpower the sauce and the combination of the two gave a burst of flavour with every bite. The farfalle on the other hand pleasantly surprised me with its use of mascarpone in the sauce, giving it a rich creamy taste without the heaviness of fresh cream.

Our night was not complete though, as we had to try some of the main dishes as well. The Pollo Picatta, made with chicken fillets, sounds simple, but it’s usually the simplest sounding dishes that are the most complicated. The fillets were infused with the rich sour taste of lemon, not topped by it, they were cooked in a way where the fillets seemingly absorbed the lemon giving every bite of it the punch of lemon juice without being invasive to the palette, while the capers essentially enhance all the flavours. The last thing left to taste was the Branzino, it too cooked to perfection, almost melting to the touch, topped off with tomatoes and onions.

Funnily enough, after all these samplings, I did not leave the restaurant filling stuffed and heavy, and this goes to show the great care and quality each meal is cooked with. What I found great about all the sauces was that they were rich and smooth without being heavy to the taste.
To top off our meal, we did of course try the Tiramisu, which was served with a fresh shot of espresso once placed on the table. Accompanied with a scoop their homemade ice-cream it proved a perfect conclusion to an already delightful meal.

All in all, Cicchetteria must be visited. With its care on all aspects of customer satisfaction and with its amazing wine selection (all wines are imported by the restaurant itself keeping prices as low as possible) it is guaranteed to put a smile on your face and make you a repeat customer.

VITAL STATISTICS
SPECIALTY Italian
WHERE Cicchetteria, Agiou Andreou 292, Limassol
CONTACT 25 100500, 95 100900
PRICE Ranges between €20-50 per person

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