#rest

I will be honest, this particular review did not go exactly to plan. Not because of anything the restaurant did but rather because my treasonous immune system chose to let ...

When you hear about a restaurant opened by someone who reached the final of MasterChef Greece and has trained in a Michelin-starred restaurant in the UK, certain expectations immediately spring ...

Discovering Kyparissos this month was really down to social media brainwashing. Obviously, my algorithm favours restaurants, but Kyparissos kept coming up, and I didn’t know the name at all. ...

If restaurants could talk, MasaMoro would tell you it’s got the short end of the stick. Described on its own website as a “tiny taco spot next door” and “...

On any given day, Nicosia and Limassol residents trade barbs online about all sorts of issues. Which has the worst congestion, the worst drivers, the most preferential treatment from the ...

Always up for a Saturday morning brunch, we spotted a new place on social media that looked rather good. Lavita is in Larnaca’s old town, tucked away down a ...

After a recent report in the Cyprus Mail found the cost of eating out has shot up by 26 per cent over the last three years, it feels like the right ...

There are certain advantages to reviewing restaurants. Occasionally, somebody even invites you to one. And so, for once, there was no reservation to make, no bill to anticipate and, rather ...

Everyone loves an underdog story. The early struggle, the humble beginnings, the protagonist clawing their way to the next level. This also applies to small businesses you find yourself inadvertently ...

It was one of those hot summer days when even the idea of going to the beach seemed like hard work. Instead, we headed to the mall for a cool ...

Usually, when a restaurant first opens, it is wise to let it settle in and find its stride. However, with Santerra Restrobar, the owner has years of local hospitality experience. ...

In 2023, Michalis Anagiotos and two of his friends, Nicolas Kourouzides and Charis Aristidou, driven by a shared love of great burgers, opened The A Burgers – initially as a travelling pop-up ...

Can a restaurant really be everything to everyone without falling into the trap of being the best at nothing? It is a tricky balancing act indeed, but if any one ...

By Andreas Nichola With summer in full swing, and the temperature at the point where most days are spent hopping from one air-conditioned room to another you begin to feel ...

It is hard to believe that Sense by the Sea has just celebrated its first anniversary, as it seems like it was only just built. There was much discussion as ...

By Marko Ljubicic Sometimes I wonder about the motives of the friends, colleagues and family members who recommend restaurants for me to review. Most, I imagine, have good intentions. They ...

Food trucks in Cyprus used to be linked with one item: sandwiches. In fact, even the term ‘food truck’, which now finds itself inserted seamlessly in spoken Greek, is a ...

As the temperatures climbed higher and higher, we found ourselves looking for somewhere to escape that wasn’t simply home with the air conditioning on or another afternoon at the ...

It is that time of year again, with the increase in humidity a trip up into the hills seems like a necessity, especially when it comes to daytime dining. A ...

A quarter of a century ago, Esperidon street – the road the Deliyard eatery now calls home – was something of an anomaly in central Nicosia. Flanked on both sides by busy ...

When I booked a table at Ship Inn for a Monday evening, I expected a relatively quiet outing on what is usually one of the least busy nights of the ...

Some meals are planned weeks in advance. Others arrive courtesy of visiting friends. When our guests from abroad announced that they wanted “somewhere traditional”, the challenge began. Not because Cyprus ...

There have long been wine bars in Paphos, but now there is Ethos Vin, located in a beautiful stone building in the historical part of the Old Town with quite ...

Pizzerias, unlike traditional eateries, live and die by table turnover. That’s the nature of the business when you sell a high-margin, low-cost product. Simple economics. And pizza itself is ...