Chef Fotis Hatzitofis didn’t just open a restaurant in the village—he rewrote the script. He took a crumbling old building and, in a remarkably short time, turned it into an elegant Italian spot that’s become one of Cyprus’ quiet gastronomic success stories.

The star of the show is the wood-fired oven, where pizzas rise on natural sourdough only—no commercial yeast in sight. Every Friday and Saturday, the chef rolls out fresh handmade pasta, while the menu also features focaccia and 'double bread' loaded with chicken or pork cheeks, crisp salads, and even sweet pizzas—think Nutella, or lemon with meringue.

Dessert-wise, expect house-made sweets and ice cream. And don’t miss the fruit platters: enjoy them straight after dinner, or drop by between 4–6pm during happy hour with a coffee or a drink. Between the stone house, the fire, and the flavors, it genuinely feels like a detour into the Italian countryside—only you’re still in Cyprus.

Wed-Mon 16.00-22.00 (kitchen opens 18.00)