of Cyprus - ente nazionale per il turismo di cipro

Anemos Beach Restaurant(see page 58) 23831488Archontiko tou Kosti (see page 54) 23943322FFiji (see page 61) 23725925Folio Restaurant and Wine Bar(see page 60) 23744800HHokkaido (see page 61) 23721505JJust Italian (see page 61) 23744300KKalamies (see page 58) 23831145Karras (see page 58) 23820565Kava (see page 60) 23730545Koi (see page 56) 23831101Kyklos (see page 54) 99272712LLa Cultura Del Gusto (see page 61) 23833860Limelight (see page 58) 23721650Los Bandidos (see page 56) 23723258MMousikos (see page 54) 23828833NNapa Tavern (see page 55) 23721280OOctagon (see page 58) 23962266Orange Grove Restaurant (see page 60) 23721995PPaladela (see page 56) 23832896Posto Caf (see page 60) 23820250QQuadro Osteria Italian Restaurant(see page 61) 23723838SSage Restaurant (see page 61) 23816110San... ÔStou PsyrriÕ (see page 55) 23828777Spartiatis (see page 58) 23831386Square (see page 61) 23744833TTaverna tou Isaac (see page 58) 23723586Tequila Mexican (see page 56) 23723620To Ploumin Tavern (see page 55) 99658333Ttappis (see page 55) 23821959VVangelis (see page 55) 23821456Vassos Fish Harbour Taverna(see page 58) 23721884WWasabi (see page 58) 23816555XXilino Restaurant (see page 56) 23962403GlossaryKoupepiaAfelia: pork stewed in red wine and coriander.Baklava: dessert made from filo pastry layeredwith nuts and doused with syrup.Gigantes: large beans baked in tomato sauce.Halloumi: traditional Cypriot cheese madefrom goat’s milk, often fried or grilled.Hiromeri: marinated, smoked and pressed hamHoriatiki salata: Greek ‘village’ salad madewith tomato, cucumber, onion, feta, green pepperand olive oil.Glyko: preserved fruits in syrup.Kateifi: syrup-soaked, shredded-pastry rolls.Keftedes: herby meatballs of minced pork orlamb, egg, breadcrumbs, herbs and spices.Kleftiko: slow-roasted lamb on the bone, flavouredwith oregano.Koupepia: vine leaves stuffed with rice, spicesand minced meat (‘dolmades’ in Greece).Koupes: cigar shaped wheat cases with meatfilling.Loukanika: pork sausages with spices and wine.Mousakas: baked dish of minced meat, aubergine,potato slices and herbs, topped withbéchamel sauce.Pourgouri: cracked wheat rice.Sheftalia: pig or lamb gut-membrane stuffedwith pork or lamb mince, onion, parsley andspices, then grilled.Souvla: large chunks of lamb or pork, slowroastedon a rotary spit.Souvlaki: meat cubes quick-grilled on askewer (kebab).Stifado: meat stew (often rabbit) with onions,red wine, tomatoes, cinnamon and bay leaves.Taramosalata: fish roe pate with olive oil,lemon juice and breadcrumbs or potato.Talatouri: dip of shredded cucumber, yoghurt,garlic and mint (‘tzatziki’ in Greece).Zivania: clear and very strong local alcoholicspirit best enjoyed icy cold.66 Time Out Cyprus | Eating Guide 2013