The menu

Troodos halloumi, charred lemon, carob syrup.

Courgette and mint fritters, strained yoghurt.

Smoked roe, our bread from the oven.

Vine leaves, rice, mountain herbs, lemon.

Thick yoghurt, cucumber, garlic that means it.

Olive-wood charcoal, lemon, wild oregano.

Whole from the Limassol boats, grilled, dressed at the table.

Tomato, ouzo, feta, still bubbling.

Off the coals, not the fryer. Charred lemon, parsley.

Slow coals, mountain herbs, salt from the flats.

Pork shoulder, red wine, crushed coriander seed, pourgouri.

Rolled by hand every afternoon, grilled over the open fire.

Off the long skewer, burnt lemon, oregano.

Village salad under barrel-aged feta, tomatoes that taste of August.

Black-eyed beans, chard, lemon and oil.

Cracked baby potatoes, red wine, coriander seed.

Forty leaves of filo, syrup poured while it crackles.

Chilled, with rosewater from the May roses.

Bergamot or walnut, over cold strained yoghurt.

White, from high vineyards. Lemon groves in a glass.

glass / bottle

Red, dark fruit, made for the lamb.

glass / bottle

The oldest named wine in the world, with dessert.

Ice cold. Ask for the village one.