DEMO

KLIMATARIAΚΛΗΜΑΤΑΡΙΑ · KATO PAPHOS · SINCE 1994 ← BACK TO THE COURTYARD

WRITTEN THIS AFTERNOON — 28 AUGUST

The list

Rewritten in the kitchen each afternoon, after the boats and the village van. Most tables take the sequence and never look at this page. If you want three plates and a carafe, here is what there is.

THE SEQUENCE

22 plates · €34 a head · two people minimum

Fish €40 · From the garden €28

A blistered round of pita on a floured peel at the mouth of the wood oven — illustrative AI-generated demo image.

Cold meze

Taramosalata

Cod roe whipped with yesterday's bread, lemon, oil

6.50

Tzatziki

Strained yogurt, cucumber pressed dry, garlic, mint

6.00

Melitzanosalata

Aubergine burnt on the foukou, tahini, garlic

6.50

Olives, cracked with a stone

Coriander seed, lemon peel, a week in the jar

4.50

Lountza and hiromeri

Smoked loin and wine-cured ham, sliced thin

9.50

Koupepia

Vine leaves off our own canopy, rolled at nine

7.50

Cracked green olives with coriander seed and lemon peel in a speckled bowl — illustrative AI-generated demo image.

Charred halloumi with mint and oil on a stoneware plate — illustrative AI-generated demo image.

Hot meze

Halloumi, charred

Down from the mountain village at dawn, wild mint

9.00

Kolokithokeftedes

Courgette and anari, fried in the pan, lemon

8.00

Salingaria

Snails stewed in wine and tomato, bread for the sauce

9.50

Keftedes

Pork and mint, potato in the mix, tomato

9.00

Louvi with chard

Black-eyed beans, oil, half a lemon squeezed over

7.00

From the sea

WHOLE FISH IS SOLD BY WEIGHT AND WHAT IS THERE DEPENDS ENTIRELY ON THE MORNING. ASK.

Octopus on charcoal

Hung two days first, vinegar, oil, oregano

16.50

Red mullet, whole

Salted, grilled, nothing else on the plate

by weight

Picarel, fried

Eaten whole, head and all, with lemon

11.00

Calamari

Cut thick, floured, thirty seconds, aioli

12.50

A whole red mullet grilled over charcoal on paper with sea salt, oregano and a charred lemon half — illustrative AI-generated demo image.

The clay oven burning down to embers before the kleftiko goes in — illustrative AI-generated demo image.

From the foukou

Souvla

Pork shoulder, salt and lemon, ninety minutes

15.50

Sheftalia

Pork and parsley in caul fat, straight over embers

12.00

Kleftiko

Sealed in the clay at midnight, opened at seven. Twelve portions

22.50

Ofto — Sundays only

Whole lamb and potatoes buried at dawn. Book it

26.00

Village classics

Afelia

Pork in red wine and cracked coriander seed

14.00

Kolokasi with pork

Taro, celery, lemon. Winter only, and worth waiting for

14.50

Yiouvetsi

Lamb and orzo baked in the bakery oven, kefalotyri

15.50

Moussaka

Maroulla's, and she will not write it down

14.50

Slow-cooked lamb in a clay dish with bay and cinnamon — illustrative AI-generated demo image.

A square of walnut baklava with syrup running off it beside a clay cup of Cyprus coffee — illustrative AI-generated demo image. — Baklava is made on Fridays and gone by Sunday. The coffee comes glyko, metrio or sketo — say which, or it arrives metrio.

Sweets

Anari with carob syrup

And a plate of fruit, which is the real dessert

6.00

Mahalepi

Set with rosewater, served very cold

6.50

Baklava, walnut

Made on Fridays, honey from Statos

7.00

To drink

Xynisteri, by the carafe

Vouni villages, 900 metres up. Cold and saline

14.00

Maratheftiko, by the glass

The island's difficult red. Six open across a week

7.50

Zivania

From a still in Pano Panagia. Arrives with the fruit, unasked

4.00

Commandaria

Sun-dried grapes, oxidised in cask. A thimble

5.50

If you take only three things

03 — 22

Sheftalia

12.00

The plate people describe to other people afterwards.

WITH — MARATHEFTIKO, BY THE GLASS

Kleftiko

22.50

Twelve portions a night. Ask for it when you book, not when you sit.

WITH — A CARAFE OF THE VOUNI XYNISTERI

Fresh anari in a stoneware bowl under carob syrup with walnuts and cinnamon — illustrative AI-generated demo image.

Anari, carob

6.00

Two ingredients, both from within twenty kilometres.

WITH — COMMANDARIA, A THIMBLE

Καλώς ορίσατε — welcome to our table.

PRICES IN EURO, SERVICE NOT INCLUDED. ALLERGIES — TELL US BEFORE THE FIRST PLATE, NOT AFTER. NO CARD MINIMUM.

Placeholder dishes, prices and photographs — replaced with the real list before launch.

TAKE A TABLE UNDER THE VINES BACK TO THE COURTYARD