#kleftico

[charlesandmartine]

Thursday 21st September 2023

My morning run takes me towards Marmari which although is the postal address of our hotel, is a small town set on its own. Our hotel once might have had pretentions of providing an eastern flank but stopped growing with just the Sparrows Nest bar and gyros taverna next door and the mini market across the road as neighbours. Both of these see their season as on borrowed time and will close in October. Marmari does boast more facilities for the tourist providing carhire, tavernas, pizza, hotels and supermarkets. Despite such dazzling amenities our heads were not turned as we promenaded along its cobbled pavements; we have developed an affection for our slightly run down but quiet hotel.

As is our routine, the afternoons are usually spent, Martine by the hotel pool, and me on the beach. As I stepped onto the beach section in 32° sunshine, just passed the sunbeds I noticed a couple change direction and starting an approach towards me. The lady was in a back and white striped bikini; her top covered with a tee shirt. Her skin was snow white. Contrast was adequately provided by her slightly shorter Mediterranean origin partner who, naked apart from a small headscarf, had become a colour somewhere between mahogany and burr walnut. His stubb of manhood swung slightly as he homed in on me. With an opening question relating to nationality, a conversation was initiated. The list concluded with English? Yes I said. I am from the local radio station, he said brandishing a small unlikely looking microphone. I'm not entirely sure where he was hiding this. Would you like to answer some questions? No, I said definitely and definitively closing the conversation. His snow white partner giggled and his microphone almost drooped. With that I marched off and left him standing with a still giggling partner. I was grateful from then on for no further interruptions and also that the kite surfers appear to have moved to waves elsewhere.

Tonight's snack was paprika crisps, aubergine dip, all washed down with Greek SB. Crisps and dip top marks. Greek SB, jury is out. It kinda tastes like all other Greek wine. Well, it was only 3.99€! Oh how standards fall. The man at the taverna had promised us kleftico and moussaka tonight; a promise delivered. A very pleasant evening concluded at Sparrows with our German friends who sadly go home to Hamburg tomorrow. I can see we may need to buy an extra Christmas card this year.

A number of kittens have adopted us and in return expect feeding. In this regard they are pretty unlucky but seem to hold out some hope.

[sim-bad]

slow roasted lamb kleftico & my homemade Mac n cheese. extremely sexual meal 😪

[theaddressvip]

Les plus belles plages du monde pour votre prochaine escapade (Travellers’ Choice) : #baiadosancho (#brazil ) #gracebaybeach (#ilesturquesetcaïques ) #playaparaiso (#cuba ) #plagedeslapins (#sicilia ) #prainhasdopontal (#bresil🇧🇷 ) #sevenmilebeach (#grandcayman ) #eaglebeach (#aruba ) #flamencobeach (#portorico ) #varaderobeach (#cuba ) #kleftico (#greece ) #siestabeach (#florida ) #sesilletes (#baleares ) #islamujeres (#mexico ) #bavarobeach (#dominicanrepublic ) #travel #photooftheday https://www.instagram.com/p/CEzcdIXjQSQuIxCTh8jqcETlBvuWF_G9oCGtEg0/?igshid=xe5xlarjwv8v

[ambientchilijefe]

Delicious lamb #kleftiko. This lamb shank has been marinaded in red wine , garlic, oregano and olive oil. It has been #slowroasted until the meat fell off the bone. This is dedicated to all the greeks out there who would like to cook perfect #kleftico. 😁 #greek #greekfood #medeteranian #medeteranianfood #yummo #kalimera #middleeastern #middleeasternfood #beautifulcuisine #thekitchen #eatingfortheinsta #yummy #familydinner #foodie #foodies #fabfood #thatsdelicious # (at Pretoria, South Africa) https://www.instagram.com/p/BnwSlnRBsfR/?utm_source=ig_tumblr_share&igshid=10flo71qq5joi

[kyreniacommentator]

Bertil Wedin : Rest in Peace

Bertil Wedin : Rest in Peace

By Chris Elliott…. This past week was a very sad one as I was looking forward to meeting my dear friend Bertil Wedin on Wednesday 9th March at a Kleftico Club luncheon but instead, I attended his funeral with friends and family. (more…)

[thehappyhomecook]

Here’s one of the finest meals I have ever eaten. The place was Zorbas Greek restaurant in the heart of Liverpool. A family run establishment since the 1970s this is one of the best places to east in the city. The food is all fresh cooked to order and served authentic Greek cuisine. The lamb kleftico is to die for. And if you have a sweet too the then I’d recommend the homemade baklava with pistachio ice cream. #unclepeteskitchen #foodcritic #cheflife #restaurant #restaurantcritic #food #foodie #foodblog #foodblogger #foodwriter #tasty #homecooked #greekfood #greek #greekcuisine #greece #liverpool #liverpoolfood #liverpoolfoodie #city #cityeats #chef #cook (at Zorbas) https://www.instagram.com/p/BoG5JNqHExd/?utm_source=ig_tumblr_share&igshid=ag1eskhxjsq2

[travel-blog-incitysearch]

Greek cuisine - what dishes are worth trying?

The impression of the country would not be complete without trying the national cuisine in local establishments during the trip, especially when it comes to Greece. Greeks love, and most importantly, know how to cook, turning the national Greek dishes into a work of art.

Features of national cuisine

The national dishes of Greek cuisine are characterized by a multifaceted game of flavors and benefits. Many nutritionists for weight normalization recommend following the Mediterranean diet based on the principles of Greek cuisine. The benefits of the national cuisine of Greece are due to simple but important factors: - The use of healthy products - fresh vegetables, herbs, cheeses of their own making, seafood, fruits; - Greeks do not abuse fast food; - the most popular and traditional product is olive oil, which is added to many national dishes and its benefits have been known for thousands of years; - national dishes are seasoned with lemon juice instead of salt, citrus fruits are added to main dishes (meat and fish), in marinades, desserts; - Greeks often consume a lot of dairy products: yogurt, goat's milk, feta and bryndza. The main feature of the national cuisine is natural, organic products, most are grown and produced in the country. It's interesting! The national Greek cuisine is a certain lifestyle. According to statistics, the Greeks are less likely to suffer from heart disease, cancer and obesity. The first book on Greek food culture was written in 330 BC.

First courses

First courses are not popular in the national cuisine, as a rule, soups, purees of vegetables are cooked. Still, in Greece you must try soups as well: - "Fasolada" is a traditional bean soup; - "Fakes, a lentil soup to which is accompanied by salted fish, cheese (mostly bryndza), olives and red onions. These soups are offered in hot weather. In the winter, more filling and hearty soups appear on restaurant menus: - "Avgolemono," a rice grits soup with chicken broth with whipped egg and lemon juice; - "Vrasto" - the national beef soup.

Greek appetizers

Traditionally, every meal begins with appetizers that stimulate the appetite. They are served in plates of small diameter. Snack dishes that Greeks love themselves and recommend tourists to try: - Dolmadakia, the equivalent of stuffed cabbage rolls. - "Dzadziki" is both an appetizer and a sauce made from yogurt, fresh cucumbers, olive oil, and fragrant garlic; - "Dolmadakya" - analog of traditional stuffed cabbage rolls and dolma, an appetizer of rice, minced meat wrapped in grape leaves; - "Kalamarakya" - calamari fried until crispy; - "Taramasalata" - a national dish of smoked cod roe, olives, herbs, lemon and vegetable oil; - "Tirokafteri" - traditional soft cheese appetizer and peppers (spicy varieties).

Salads

There are two types of salads in the national cuisine of Greece: - Melidzanosalata Greek Salad. - hot - with roasted vegetables; - Cold - with fresh vegetables. - Among the hot salads, the following are popular. - "Brocola" - a traditional broccoli dish. - "Pandzari" - beet salad. - "Melidzanosalata" - a mixture of roasted eggplant, vegetable oil, spices, lemon and fragrant garlic. Sometimes yogurt, tomatoes, and seasoned green onions are added to the dish. Nutritionists call this dish flawless in terms of the principles of proper nutrition, and gourmands rightly consider this combination of products to be perfect in taste. Horiatiki or rustic salad Greek salad National cold salads include fresh vegetables, mixtures of spices, a variety of cheeses, olive oil and lemon juice. They are traditionally served with wine or grape vinegar. - "Hortu" is a traditional dandelion dish, the main ingredient being radicchio. - "Horiatiki" or rustic salad - in our parts the dish is better known as "Greek salad." It includes tomatoes, cucumbers, sweet peppers, onions, olives, aromatic spices and olive oil, supplemented with feta cheese. You will surely be interested to try the Greek salad in its homeland. - "Lahano" - a salad of white cabbage, carrots, root and leaves of celery, some housewives complement the salad with sweet peppers. - "Dacos." - Much of the country's food culture has been influenced by Italian cuisine. This influence is reflected in the use of products common in the territory of Italy, for example, rucolla. In some regions of Greece, they offer a salad made with rucolla leaves, called "Roca". A popular recipe is sun-dried tomatoes, rucolla, and parmigiano-reggiano cheese. In Crete, they love the traditional salad "Dakos" made of special, large croutons, they are soaked a little, tomatoes are placed on top, finely diced crumbled feta cheese. The mixture is dressed with olive oil mixed with oregano. Sometimes dacos breadcrumbs are substituted with small dacchia breadcrumbs. Main dishes of Greece Traditional Greek main dishes are made from meat, fish and seafood. There's plenty to choose from and try.

Meat dishes

Brisoles - meat on the bone The culture of the national Greek cuisine is based on one fundamental rule: there's no need to overcomplicate things. A good dish, according to the Greeks, is prepared as quickly and easily as possible, that's why they prefer to bake the meat in any convenient way. Meat is eaten in different ways, but if you are traveling in the mountainous regions, it is worth trying roasted game or boar meat. Traditional Greek meat dishes: - "Brisoles" - juicy, flavorful meat on the bone; - "Souvlaki" - compact kebabs; - "Kondosouvli" - the equivalent of our traditional kebab; - "Paidakya" - traditional baked ribs (most often lamb); - "Gyros" - a flatbread dish similar to döner kebab or shawarma, but different in that it necessarily includes fries. - "Kokorezi. Real gourmands will surely want to try this dish, because how appetizing it sounds: the internal organs of lamb, wrapped in guts, and baked in the oven. What to try in Greece for lovers of European cuisine? - Bifteki - chopped cutlets of different diameters - "Bifteki" - the usual chopped cutlets of different diameters, seasoned with aromatic herbs, cheese, various vegetables. The national traditions of Greek cuisine are based on the culture of many peoples, for many decades they were formed under the influence of the Turkish yoke: - "Sudzukakia" - traditional cutlets thickly seasoned with spices; - "Kebabs" - a masterful dish prepared in the northern regions, where the Turkish diaspora has settled. National Greek dishes worth tasting in the mountainous part of the country First of all, this category includes homemade meat or game in clay pots with vegetables. The most common variant of the name is "Kleftico." Arni lemonato - lamb under a lemon marinade Treats of national Greek cuisine that you must try: - "Kuneli" - rabbit stew with vegetables; - "Arni lemonato" - lamb cooked under a lemon marinade; - "Coconisto" - beef under a tomato marinade; - "Moussaka" - a popular traditional dish of the Balkans. It is prepared from eggplants, minced meat, tomatoes, potatoes, cheese, onions, then baked with Béchamel sauce and cheese; - "Pastizio" - layered casserole of pasta, minced meat, traditional white marinade. The meat is garnished with rice and vegetables.

Dishes of fish

Every tourist when asked what to try in Greece from the food, unequivocally answer - fish and, of course, seafood. Native Greeks treat seafood with honor, because the state is located on the coast of the sea. Grilled fish Big fish is grilled on coals or grilled, seasoned with vegetable oil and lemon juice. Smaller fish such as sea tongue, mullet, sultana are fried. Cod, stingray, swordfish, shark (small, Mediterranean) are also fried most often. Certain fish are used exclusively in the process of cooking ukha. The fish is served separately with a marinade of vegetable oil and lemon and the broth is served separately. Lake varieties of fish - trout, sturgeon or salmon - are better tasted in the central regions or in Macedonia. Important: The traditional approach to cooking - impeccable freshness of products. The price is determined by the place of catch - local fish is more expensive than imported. Fish menus in restaurants are more expensive than meat menus. Seafood is presented in a separate section of the menu. Popular dishes: Octopus: baked or boiled; Squids: traditional baked - "Calamaria Tiganita", fried with cheese filling - "Calamaria Yemista me Tiri"; cuttlefish stewed with spinach leaves; shrimp: fried or stewed in a tomato and cheese marinade; Traditional mussels steamed or in a tomato and cheese marinade. Useful information! The crowning national dish in Greek cuisine is lobster with pasta - "Macaronada me Astako". The seafood of the sea is given special attention and is used to prepare culinary masterpieces that will easily captivate the discerning gourmet. If you want to try something special, check out the shrimp dish cooked in tomato sauce and seasoned with feta cheese, or the octopus dish in sweet wine seasoned with spices.

Desserts

The traditional sweet dishes of Greek cuisine are, above all, a Turkish heritage. By the way, the tradition of drinking coffee cooked in a turk also remains from the Ottoman Empire. While vacationing on the Mediterranean coast, be sure to delight yourself with original desserts: - "Lukumades" - balls made of dough, flavored with spices, sprinkled with honey, sprinkled with powdered sugar; - "Baklava" - traditional cake filled with fruit syrup, chopped nuts, the dessert is usually made with 33 layers (a symbol of Christ's age); - "Curabiedes" - cookies made of shortbread dough and almonds; - "Rizogalo" - a pudding of rice, dried fruit, nuts, flavored with cinnamon; - "Halvas" - halva made with semolina.

Greek Sauces

If you're researching Greek dishes to try while traveling, be sure to pay attention to sauces. Greeks are great at them and make them to almost every dish. Features traditional Greek sauces: - only natural ingredients; - no complicated recipes; - maximum benefits. The main principle of a proper sauce is that it should delicately accentuate the flavor and aroma of the main dish. Sauce ingredients should be as versatile as possible and combine with fish, seafood, meat and vegetables. The most common ingredients used in the preparation process are: - natural yogurt; - vegetable (olive) oil; - lemon juice; - special, Greek garlic. Avgolemono" is a classic sauce. It is served with main dishes and salads, used in cooking soups. It takes just a few minutes to prepare - a mixture of eggs and lemon juice is diluted with broth. The proportions are chosen individually, depending on the desired thickness of the sauce. The marinade gives the main dish a slight sourness. Cooking secret! Do not bring marinade to the boil, because protein will curdle. For seafood they make a marinade of mustard, vegetable oil, lemon juice and a mixture of dried herbs. In some regions they add honey to this mixture, which gives the dish a soft, uniform texture. For fish, and as a salad dressing, they prepare a sauce with just two components - lemon juice and olive oil. To the main dishes are served scorchali sauce, made from fragrant garlic, almonds and vegetable oil. Sometimes bread crumbs and finely chopped potatoes are added to the sauce. This makes a hearty appetizer. Cooking secret! To smooth out the pungent taste of the garlic, it is baked beforehand. The original sauce "Fava" - it is prepared from mashed beans or lentils, dressed with olive oil, lemon juice, natural yogurt and greens (usually parsley).

Products of national production

Greek cheese deserves a special mention. The country produces more than 60 varieties of cheese, each of which is served as an appetizer or main course and used to prepare other dishes. During your stay in Greece, we recommend trying the following cheeses: - "Feta" - white cheese, quite dense in consistency, made from sheep's milk (less often from goat's milk). - "Graviera" - a cheese with a sweet taste, firm consistency, made from sheep's milk. - "Manuri" - sheep cheese, has a soft, delicate consistency, has a high caloric value. - "Kasseri" - cheese made from a mixture of sheep and goat milk, white in color with a slight yellowish hue. - "Kefalotiri" - a savory cheese with a salty flavor and a firm, porous structure. Another traditional product is olive oil. Here it is sold in every grocery store. Sometimes you can taste the product before you buy it. Presented oil in pure form or with the addition of spices, aromatic herbs.

National drinks

Ouzo The most famous alcoholic Greek drink is ouzo. It is the first thing you should try. Ouzo is made by distilling alcohol with the addition of anise, bouquet of spices (most often cinnamon, nutmeg and cloves). There are many producers in Greece, that is why the composition and the percentage of alcohol content vary from 20% to 40%. Ouzo is consumed with fish and seafood dishes and served in tall, narrow glasses. In grocery stores the drink is sold in bottles of different sizes, the minimum cost - 3 euros. Tsipuro and Raki Tsipuro and raki are alcoholic beverages with an alcohol content between 37% and 47%, similar to moonshine. The main difference between them is the presence of anise - tsipuro has it, raki has no spice. Tsipuro is served chilled, in a carafe with a high, narrow neck. You drink it in small glasses, in one gulp. As a rule, Tsipouro is ordered by Greeks of the older generation, while the younger generation prefers other drinks. The cost of one bottle varies from 3 to 4 euros. Rakomelo drink. This is an alcoholic beverage, which consists of two components - honey and crayfish (not the ones found in the river, but the one described above). Sometimes cinnamon and cloves are added. The drink is most often prepared in the cold season, because you need to drink it hot. Some Greeks use rakomelo as a medicine for colds. You can buy rakomelo in any supermarket, but it is better to make the drink yourself - buy crayfish and honey. The process takes a few minutes, and the taste is much better than the store product. Pour the crayfish in a turkey, heat it, add honey to taste, and take it off the fire before it boils. The drink is ready, now you can taste it! Mastic This liqueur is made in Greece. Its distinctive feature is the presence of mastic, a resin extracted from an evergreen shrub. Mastic in Greece is used for the preparation of many dishes, in cosmetology. The liquor is served as an aperitif and after meals for better digestion. The taste of the mastic is original and memorable - sweet with a slight fruity-pine flavor. The cost of one bottle is about 10 euros. Coffee The most popular drink in Greece is coffee. It seems that people drink it all the time - hot, cold, with and without crema, with milk or cream, with the addition of various spices. If a person orders tea instead of coffee, the Greeks are bound to think that he has a health problem. If you want to fully understand what national Greek dishes are like, try them not in the hotel, and in local tavernas and restaurants. This is the only way to get a taste of the real Greece. Read the full article

[scottcaneat]

It’s Tuesday and that means @tacos Not traditional tacos though... greek style. Major cheat meal, as I used @waitrose Lamb Kleftico. Rather than finish it of in the oven it got the kiss of fire from the BBQ. Finished the tacos with mega easy jalapeño and green apple salsa. How lush do those tomatoes from @iowtomatoes look in the salad. 😍😍😍 ______________________________________ #scottcancook #tacotuesday #imadethis #onmytable #tacos #greek #lamb #tomatoes #fresh #eatfamous #localeats #buzzfeast #londoneater #bestfoodworld #foodpics #igerslondon #feastagram (at London, United Kingdom)

[renyonparis]

Just Pinned to Photographie culinaire: View a delicious and simple Lamb Kleftico recipe sent in by The Terrace Restaurant at Highgate House in Northamptonshire with Go dine. http://ift.tt/2mPmBAD

[breannapeck]

Kleftico throwback. I love you, Greece 🇬🇷💙 (at Mílos, Kikladhes, Greece)

[charlesandmartine]

Friday 22nd September 2023

The days are rushing by now, and I suppose soon we shall be thinking of airports and security checks and all the other paraphernalia. In the meantime, the day is filled with the usual stuff; pool and beach. Thankfully no would be radio interview today.

The days are counting down now with thoughts of airports, security and all the other travel paraphernalia involved in getting home. We still have some time left and we shall enjoy every kleftico as much as the first. The day started with the usual breakfast and the usual trip to the supermarket to replenish the wine cellar. Yesterday's little number had a score of 2.2 on the wine app. A score very well earned I'd say. Considering a good wine might be 4.2. Today's little number is a dry white that romps home with a score of 3.7. Not bad for 2.95€! We shall get some stock in tomorrow.

Pool and beach this afternoon. No unsolicited radio interviews this time and pretty peaceful too. Things might ramp up on the kite surfing front this weekend.

Taverna came up trumps tonight with some form of stuffed zucchini as the special. Very acceptable washed down with draught Mythos.

[berberandq-blog]

OFF-MENU with Josh

Tsiakkos & Charcoal, 5 Marylands Rd, London W9 2DU

Not many people know about this neighbourhood gem in Maida Vale, which is definitely part of its attraction, so this recommendation is somewhat counter-productive.

Tsiakkos & Charcoal is a stripped-back, no-frills, family-run Greek institution that barely looks like a restaurant from the outside, but is bursting with character from within.

Run by Zen, whose always there, and his small team of dedicated lads who seem to be working more for the fun of it and to help out, than for the money – it has a charm unlike any other restaurant I’ve managed to find in the city.

The food is simple but always delicious. The burnt pork and kleftico has a devoted following from those in the know, achieving almost legendary status. But the mezze are also always on-point and shouldn’t be missed, especially the hummus, taramasalata and grilled halloumi.

It has a conservatory tacked on to the back that is perfect for lazy summer nights. And it’s BYO. So that’s a win-win.

[vacationsoup]

New Post has been published on https://vacationsoup.com/recommended-tavernas/

Recommended Tavernas and Restaurants

Recommended Tavernas and Restaurants

Maroni - our village is small, that is part of its charm. A consequence of being in a small village is that there is limited choice. Limited choice does not though mean poor choice. These then are tavernas and restaurants that we have visited and are happy to recommend.

All of these local eateries are run by people who care about the food they serve and they know most of the people that come to eat at their place. You will be dining with local people, eating locally grown fruit and vegetables. If you choose meat it will likely have been procured from our local butcher, Theonitsa. Typically you will be offered chicken, lamb or pork. If you have fish it will likely have come via the local harbour at Zygi. Think farm yards rather than air miles!

Kopiaste - enjoy Cyprus dining!

The Old Coffee Shop (Maroni)

This cafe/bar has recently been opened in an old coffee shop in Maroni (hence the name) which has been refurbished to a very good standard. The owner and his wife and daughter run it between them - they are English ex-pats. It does serve coffee - very good Illy coffee (cappuccino, americano etc), they have a very good selection of beers and wines, and a small menu. You can get a cold meat or cheese platter, and they also do a good pie and mash! They are open Wed-Sun 10-2pm & 6-11pm. There is generally no need to book. (Tel 24332553)

There is a small step in the entrance which may make it a challenge for wheelchair users.

Lemon Garden Restaurant

Head towards the beach you have Lemon Garden Restaurant also known as 'Gold Lemon' which is run by Charalambous another young business person. The restaurant was established by his mother and father. Dad, Father Gregoris, is also the village priest. The menu, as well as offering a selection of grilled meats and salads, includes some fish dishes and kleftiko (order in advance). The restaurant also has its own swimming pool which clients are invited to use.

Spyros Taverna

Spyros Taverna sits just above Maroni beach, the main seating area overlooks the bay. Beyond a grassed expanse which serves as a play area for young children (here they have some playground equipment and from time to time a bouncy castle) is the main building with the kitchen and indoor seating. Spyros business is always in transition, it is growing and developing but one thing that does not change is the superb quality and stomach filling quantity of food. Those travelling along the beach road stop for coffee or breakfast in the morning. Try a ‘mixed sandwich’ for brunch - they are really filling! For a meal there is a full range of grills, salads and fish dishes on offer.

If like me you can’t tolerate cucumber (some cucumbers give me indigestion) you might want to learn the phrase 'Ochi angouri’.

Hercules Fish Taverna, Zygi

Sea bream, bass, octopus, red snapper, squid, calamari and many more fish dishes are on offer. For those who are not keen on fish the usual grills, salads etc are available.

We started visiting this family taverna many years ago and it remains a favourite. Brothers Theo and Michael will offer you a warm welcome - they know their fish and in my experience, their food has been consistently good. Our most recommended fish taverna.

Parea Mezedaki, Zygi

Kika is your hostess, a bundle of energy with a lovely smile. All of their cooked food is made with fresh ingredients. Many ingredients come from the family farm. Unusually for Zygi this taverna specialises in cooked meat dishes of which there are a large variety of local specialities.

Parea Mezedakis has been 'adopted' by our book club,  we meet there monthly.

You can find the taverna at Makedonias 21, 7739, Zygi. They offer a delivery and take away services to complement their dine in menu. Phone: +357 24332844 or +357 99563242

Diana's Fish Bar

Diana's is run by affable Nick Patsalides. They serve UK style fish and chips. For some people fish and chips is not complete without ‘mushy peas’. Personally I don’t get the attraction but for those that do, they are available. Nick likes to serve his customers freshly baked bread to accompany their meal. If you are a fan of super fresh bread you will love this twist!

Zygi Fish Tavernas

There are too many fish tavernas in Zygi to count! Fish and Zygi are synonymous around here. As lovers of fish we count ourselves lucky to have this choice location on our doorstep. We have, from time to time, eaten at a number of the Psarotavernas. None have disappointed. If you find one that you particularly like, do please let me know and we will review it and add it to our listing.

If you have visited Zygi harbour you will surely have spotted The Captain’s Table this restaurant attracts customers who want the best that Zygi has to offer. It is on our list to visit. When we do I’ll write a report.

Nostos Tavern, Tochni

Moving a little further away from Maroni we come to Tochni where Irene is the driving force behind the family-run Nostos Taverna. Dining here is always fun and the menu supports enough choice to please most. Finding Nostos is easy, they are opposite the village church in the heart of the village. Phone: +357 24333122

Tasties, Lefkara

Lefkara is on the itinerary of most visitors to Cyprus and those who make the time to search out Tasties will be rewarded! Maria and Duncan created and run Tasties. They have an artisan skill which is reflected in their menu and their approach to their craft. Monday is their day off. Understandably they get busy, especially so at the weekend, booking is always wise at this highly recommended taverna.

Militzis, Larnaca

Sooner or later most visitors want to spend time exploring our district capital, Larnaca. On the water’s edge just beyond Larnaca Fort you find Militzis, look for the bougainvillea covered old windmill. This business has a long history and reputation. Their signature dishes include kleftico, halloumi, giant beans, pagouri, yoghurt. Their produce is oh so tasty - I defy anyone to not enjoy the potatoes served with kleftico!

Lambros Fish Bar, Dhekelia

Fish and chips are the dish that people travel miles to enjoy. Lambros is the place reputed for the best. Visit, taste and decide what you think!

The Cook House, Limassol

From time to time we find ourselves in Limassol and on a recent visit we found The Cook House. This eatery is not on the tourist trail and so you would have to travel a few streets back from the sea front to get here. Worth the effort? In my option it most certainly is worth the effort. Described as a chilled hang-out spot with quality food - it is. Note: they are closed unitl 6 September 2016 for summer holidays.

Coffee Island, Kiti

Coffee Island in Kiti are my go-to coffee house when I’m in the area. Not quite at home with recommended tavernas, Coffee Island is an indicator of how hugely important coffee is on Cyprus. The Coffee Island franchise is well established here and I enjoy their coffee served with free wifi! Anyone who can take the time to educate about their beverages in this way... Gets my vote!

Maroni and Food

Maroni is surrounded on three sides by fields, agriculture is the most important local business. It is therefore no surprise to see our Greek Cypriot neighbours enjoying locally grown vegetables, fruit and meat. The fourth side? The Mediterranean and fish.

Food is mostly cooked on the grill and served with a village salad of chopped tomatoes, lettuce, sliced cabbage, sliced onion and cucumber.

Salad

Worth knowing... Especially if you want or don't want something in particular. Usually lightly dressed with olive oil and wine vinegar. You may find that your salad has been sprinkled with dried oregano and maybe some other herbs. Some serve feta cheese with their salad. Others serve delicious grilled halloumi (we refer to this as squeaky cheese, you will know why when you are chewing it!) There are many variations on the Mediterranean diet theme.

These are just a few of our recommended tavernas, for an in depth look at the Syrian Arab Friendship Club restaurant review

Club House Square is Closed

Sad news - our village taverna - which was superbly run by George and Thespo, a young vibrant couple who had made the place the hub of village life, has been closed.

Sitting out in their courtyard on a summer’s evening was one of life’s pleasures. Those who have been will have their own special memories.

[kyreniacommentator]

ATA go for Kleftico and Belly Dancing in the mountains

ATA go for Kleftico and Belly Dancing in the mountains

[thecowandthecook]

Aunty Lizzie's Kleftico

I'd never had Kleftico until this summer when I went to stay at my sisters house and she cooked this amazing lamb. I'm glad she showed me as it is now my favourite lamb dishes. ITS AMAZING!

I must admit I go a bit nuts with this one. I'm a massive garlic fan. I love it.

Aunty Lizzie's Kleftico

Lamb shoulder

6 cloves of grated garlic

sprig of rosemary

sml handful of thyme

100g greek feta

3 ripe vine toms

salt and pepper to taste

juice of half a lemon

150 ml water

Add everything to a ceramic/ clay seal able cook-pot. Make sure the meat has the garlic and seasoning well massaged into it and cook covered at about 185C for 3 hours, basting a few times along the way. Once cooked, tear the meat from the bone and add back to the pot/sauce. Stir and keep warm for 10 mins so the meat rests a bit.

I served mine with a warm harricot bean and tomato salad. Definitely a winner! Thanks Lizzie!