Berlitz Pocket Guide Cyprus (Travel Guide eBook) by Berlitz

Author:Berlitz
Language: eng
Format: epub
Tags: Travel, Cyprus
Publisher: Apa Publications
Published: 2019-03-21T00:00:00+00:00

Agia Napa and Region

Demetrion €€–€€€ Limanaki, Potamos Liopetriou, tel: 99 323403. Open daily noon–11pm. The more seaward of the two tavernas here, the smell of fresh fish and hand-cut chips frying in fresh oil tells you you’ve come to the right place. Avoid the cheaper seafood ‘portions’, which tend to be farmed species; go for by-weight offerings, which are really likely to be landed at the adjacent anchorage. Seating inside or out on the terrace, by season; it’s a pleasantly breezy spot when the rest of the island is baking. Service is civil and fairly efficient despite habitual Cypriot crowds.

Markos €€–€€€ Limanaki harbourfront, officially Makariou 44, Agia Napa, tel: 23 721877. Open Mar–Nov daily for lunch and dinner. The best value – at this resort, anyway – for wild fish by the kilo, such as sorkós (bream), parpoúni (red mullet) and kourkoúna (leatherback). Accompanying chips are fresh-cut, while side salads come with an accent of caper sprigs – confirm that these are included in the quoted price. Outdoor seating overlooks the open sea, not the little port.

Ploumin €€ Ikosiogdois Oktovriou 3, Sotira, tel: 99 658333. Open daily 6–11pm, closed Mon Nov–May. Well-signed in the village centre, this listed building from 1938 features a double-arched interior with lithographs, old film stills, posters and pottery as décor, while old tools stand out in the summer patio. The mezé changes seasonally – interesting items like kolokássia (taro root) with lamb, zalatína (pork brawn) or fennel mushrooms may be ‘off’ – but rabbit is usually available. Bulk wine is from Statós village, or there’s a well-stocked cellar of bottled choices. Live music two nights weekly.

Taverna Kamasias €€€ Daidalou 23, Paralimni; from CYTA roundabout, take the road towards Cape Gkreko and make the first right, tel: 23 825144. Open daily 12.30–4pm, 6.30pm–midnight. This minimally signposted, Cypriot-favoured taverna is best in winter or spring, when seasonal delicacies like agrélia (asparagus) with eggs, wild mushrooms, fresh fish and game platters join usual offerings like lamb liver, mussel risotto and heaping salads. Both à la carte and mezé options are available, and there’s a well-stocked cellar of Greek and Cypriot micro-winery labels. The light stone-clad interior is more inspiring than the narrow terrace outside – another good reason to come off-season.

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