Historical dishes of Cyprus

   

In April the Cyprus Tavern presents a unique offer: a collection of historical dishes of Cyprus VII-XVII centuries in the modern interpretation of our brand-chef Andonis Nicolaou. Maestro has devoted part of his life exploring the archives, searching for and restoring the crumbs of historical recipes, often seems to be lost on different eras and events in the history of Cyprus, adapting them to modern tastes and modern products. This culinary and archaeological labor is highly valued at the prestigious Culinary Competitions. Everything is very delicious and unusually interesting!

Every week in April for the guests will be presented a new dish from this collection. In such way, slowly and in a Cypriot, immersed in a culinary tour of the historic, it is possible to get acquainted with one of the oldest cuisines in the world.

We invite you – this really should be tried!

2 – April 8 – Kreastiri (XVII c.)

Grilled Halloumi cheese, pork fillet and tomatoes. This is a festive monastery dish.

9 – April 15 – Pestrofa Fruta (XII c.)

A delicate trout, smoked on the branches of fruit trees, salad frieze, lemon and cherry tomatoes.

16 – April 22 – Zadar (VII c.)

Your choice of lamb or veal, marinated in herbs, fried potatoes, sun-dried tomatoes, fresh vegetables, tzatziki sauce and tomatoes kankase wrapped in Lafа. Served with hot pepper, lemon and salsa.

23 – April 29 – Taurus Steak (XIV c.)

Beef tenderloin steak in a coffee crust with the traditional Cypriot coffee.

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