Taverna Kamasias: from Cypriot soil to the plate

Eat & Drink foodParalimnirestaurant Taverna Kamasias: from Cypriot soil to the plate 660440597 1582384153889580 6414549352227648368 N Relevant News Taverna Kamasias: from Cypriot soil to the plate 18 August 2026 Nicosia Municipal Theatre launches “On the Side,” free summer event series 18 August 2026 Turkish newspaper claims US military map backs Cyprus split 18 August 2026 Diana Aza 18 August 2026 FacebookXWhatsAppEmailPrintViber For more than half a century, Taverna Kamasias in Paralimni has been one of the most important reference points for traditional Cypriot cuisine. It is a family business that has stayed true to the flavours, produce and traditions of the area. Run by Andreas and Daniela Kamasia, the taverna has carved out its own distinct place on Cyprus’s culinary map. Popular with locals and visitors alike, it continues to serve authentic Cypriot cuisine with consistency, investing in quality ingredients and a deep knowledge of local culinary tradition. The taverna has repeatedly won the Cypriot Cuisine Award at the Chrysoi Skoufoi Cyprus gastronomy awards, co-organised by Athinorama and Phileleftheros. The renovated interior and new courtyard, opened recently, offer a welcoming setting that preserves the restaurant’s traditional character. Cypriot hospitality is present in every corner, from the service to the menu, which follows the rhythm of the seasons and draws on what the local landscape provides. At the heart of the taverna’s philosophy is its raw produce. The Kamasia family are genuine foragers, discovering many of the ingredients that end up in their kitchen themselves, in the wild. Wild mushrooms, artichokes, snails and other produce of the Cypriot countryside are turned into dishes that authentically capture the taste of the land. Alongside this, their own halloumi, local potatoes from their own area, and carefully selected meats round out a culinary offering built on quality and seasonality. The menu includes many of the dishes that have established the taverna’s reputation. Snails, either in red sauce or grilled, wild artichokes with eggs, charcoal-grilled mushrooms with citron, rabbit in wine sauce, kleftiko lamb, meat with colocasi cooked in a covered dish, and kapama are among its signature choices. The daily specials also hold a special place, reflecting Daniela Kamasia’s culinary skill, such as boiled lamb’s head or eggs with wild asparagus. The colocasi deserves particular mention, presented creatively as fried sticks and chips. The experience is completed by a carefully curated wine list that focuses on Cypriot vineyards. Labels from wineries across the island pair well with the kitchen’s dishes and further highlight the local character of the offering. Themed evenings and live music events also keep the taverna’s connection with the local community and its visitors alive. Taverna Kamasias remains a living example of how Cypriot culinary tradition can stay authentic and current at the same time. With respect for its ingredients, love for the land, and a commitment to hospitality, it continues to express Cyprus’s culinary identity in the most genuine way. 23 Daidalou Street, Paralimni, 23 825144. Subscribe to our Newsletter Latest News Nicosia Municipal Theatre launches “On the Side,” free summer event series Turkish newspaper claims US military map backs Cyprus split Unions accuse hotels of “renting” staff from maids to chefs Overnight break-ins hit five businesses in Aradippou Civil Defence on full alert for wildfires with daily patrols, drone support Turkey’s “comeback” deeply troubles Cyprus-Greece-Israel axis, says analyst Filis Jet ski crash: police probe rental firms as man remains critical, daughter improves Follow en.philenews on Google News and be the first to know all the news about Cyprus and the world.