In a traditional stone-built house in the village of Letymbou, Sofia and Andreas Kyriakou prepare sourdough bread in a wood-fired oven every day, alongside homemade halloumi, anari cheese and yogurt.

Visitors are welcome to join in the production process before sitting down to a generous Cypriot breakfast featuring their freshly made bread and dairy, plus xerotigano (fried dough pastry), olives, jam, eggs, vegetables, coffee and tea, priced at €15.

At lunchtime, the table is laden with hearty traditional dishes showcasing ingredients from the village and surrounding countryside. The menu may include fresh bread, olives and a freshly cut salad, alongside kleftiko (slow-cooked lamb), chicken with potatoes, oven-baked pasta, koupepia (stuffed vine leaves) and ravioli, priced at €25.

In summer, meals move outdoors to the shaded courtyard beneath the grapevine trellis—an authentic taste of village life in Cyprus.

Mon-Sun Only with reservations