Our story
An Italian kitchen that fell for Cyprus.
This fictional trattoria began with one long table and a pasta machine. In its story, the room has grown, but the idea remains: cook simply, buy locally, let guests stay as long as they like.
How we cook
Italian technique, Cypriot ingredients. We bake our own bread, roll pasta by hand and cook sauces for hours. The menu is short on purpose, so every plate gets the attention it deserves.
Who we buy from
The morning fish market
Limassol boats, bought before eight.
An olive grove inland
Cold-pressed oil, harvested in November.
Family wineries
Xynisteri and Maratheftiko from the hills.
A cheese maker near Pachna
Fresh anari and halloumi every week.
What stays the same
- No rush. Your table is yours for the evening.
- Seasonal menu, four dishes that never leave.
- Fair wages and a kitchen that closes one day a week.
See how a table request works
Try the demo form. No reservation or message is sent.