Our Extensive Menu

'Meze' - The next small thing
When you think of bar food, chances are you
don't picture yourself chomping on whole, deep-
fried anchovies — heads and all. Then again,
these days, maybe you do. Cypriot meze dishes
— little snacks that range from dips and olives to
meatballs and seafood — are showing up on more
and more menus, and even taking center stage at
some eateries.

With the small plate craze showing no sign of
abating, it looks like meze will follow its cousin
tapas into the national zeitgeist.

What is Cyprus 'Meze'?
The word "meze" describes a form of socializing as much
as a group of dishes. Drinking without eating is looked
down upon in Cyprus. People gather in ouzeries in the
early evening not just for drinks, but also for mezethes to
tide them over until dinner at 10 or 11pm.

Meze is eaten throughout the Eastern Mediterranean,
and Greek mezethes share common flavors with the
Turkish, Middle Eastern, and North African varieties
(nearly 400 years of Ottoman rule left a strong mark on
the entire area). But this style of eating can be traced to
ancient Greece — Plato's writings include descriptions of
symposium spreads that would not be out of place in an
ouzerie today.

Cypriot mezethes generally have robust or spicy flavors
to stand up to strong drinks. The hallmarks of Cypriot
cuisine since antiquity — olives, fresh vegetables, spit-
roasted or grilled meats, dried and fresh fruit, oregano,
mint, yogurt, and honey — figure prominently. Meze is
distinguished in two kinds...the fish meze which includes
dishes like wood-grilled squid and octopus, while the meat
mezes includes traditional pork souvla, meat balls, lamb
chops, grilled halloumi, etc.

Additionally, let us inform you that there is a buffet night as
well as karaoke once a week, and sometimes even Bingo!!!

Menu