The liquid mixture is simmered and flour is added to thicken it. Once the juice is thick enough, threaded almonds are dipped into the mixture. They are then left to dry, before being repeatedly dipped into the mixture. The sweet is of such uniqueness to the island that Cyprus has applied for Protected Designation of Origin product status which would place it alongside Champagne, Melton Mowbrey Pork Pies and Stilton Cheese.

The Sienna pride themselves on offering exceptionally well cooked food, using hand picked fresh ingredients – many of which come from their own herb & vegetable garden in the restaurants grounds! This genuinely is well delivered by Peter the master head chef. It is without doubt, some of Peters creations have seen many customers return time and time again to savour other mouth watering dishes on the menu, or indeed experience his new dishes which regularly appear…

With pages of delicious & comprehensive dishes to choose from, the Sienna restaurant in Paphos has something for everyone, serving both traditional Cypriot and International cuisine, which includes a number of vegetarian dishes, a refreshing change and rarely seen at most restaurants in Cyprus!

Just a few of the starters available include; Pate, Soup, a variety of Prawn or Mussel dishes, their signature ‘top hat mushrooms’ with choice of sauces, village halloumi, fresh spinach leaves with free-range eggs, a very old Cypriot dish of stuffed onions, and many more to excite the taste buds!

The main dishes present a further dilemma for most, with a range of Cypriot dishes (famous for their Kleftico), along with numerous pasta, chicken, pork, lamb, steak and fish dishes to chose from.

We’ll leave their dessert menu as a surprise – but, from experience we can say it’s very likely you’ll succumb to one of these treats when reading the menu!

The Sienna restaurant offers 5 star service at a reasonable price! In addition to their wide & varied a la carte menu, the Sienna have a superb set menu, which is extremely good value for money. You can see the menus online at http://www.sienna-restaurant.com/sienna-restaurant-menu.htm. You’ll find links for their lunch, al la carte, drinks and even cognac menus.

Presentation, service and atmosphere are first class, the courteous and efficient staff are an asset to the restaurant, all under the charming & watchful eye of Christalla, your hostess and wife to master chef Peter.

Easy to find, they are located on the coastal road between Paphos and Coral Bay… The restaurant has parking behind, which is accessed from the driveway on the other end of this row or shops.

To make your reservations, book a party or function, or to ask any questions contact Christalla who’ll be only too pleased to help! Tel 00357 26 931 505, or see their website http://www.sienna-restaurant.com

An established family run company, offering unrivaled personal service and attention to customers. The wide selection of Seafood brought to Cyprus includes, both fresh and frozen fish, along with Shell Fish, Prawns, Mussels, Crab, Whole Fish, Fillets, Steaks and much, much more.

Also suppliers of succulent meats, poultry & game in Cyprus, with products such as Beef, Lamb, Duck, Goose, Haggis, Snails and much, much more…

Carefully sourced from the best suppliers to bring you organic and open sea fish & crustaceans, free range poultry and organic beef & lamb.

Ordering couldn’t be easier! Just drop into one of the 2 shops in Paphos, telephone or contact us through the website.

Always on the look out to add new products and happy to accept requests for new items, they’ll do their best to find! T.C.P Seafood Shops will not compromise on quality – knowing their industry inside out with years of experience ensures you receive the prime cuts of meat and the freshest fish in Cyprus. Offering products sourced from around the world & choosing the best wholesalers, producers and organic farmers, T.C.P Seafood Shops work with some of the finest retailers in the industry, carefully selected for their high quality, standards and reputation, before bringing this produce to your dining table, or barbeque in Cyprus!

They are proud to work with ‘Scotch Premier’ for organic Beef and Lamb, a recognised leading brand for red meat in the Scottish highlands, suppliers of Beef & Lamb to Her Majesty the Queen of England, Fortnum & Masson and Harrods. Their Game, along with Wild Prawns (seasonally) is imported from not only the UK, but also Australia, New Zealand and Africa… Smoked fish and crustaceans grow in the clear, fertile waters of ‘Loch Fyne’ in Scotland…

Whenever and wherever in Cyprus you the best quality fresh, frozen or live products, T.C.P Seafood Shops can deliver!

Their range of Seafood includes; Whole Canadian Lobster, Lobster Tails, Scottish Langustines, Scampi Tails, Scallops Roe, Seafood Mix, Crayfish Tails, Cockles, Whelks, Wild Prawns, Tiger Prawns, Shell on Prawns, Cocktail Prawns, N.Atlantic, Potted Shrimps, Mussels, Irish Whole Shell, Chillian Hall Shell Black, New Zealand H/Shell Green, Chillian Mussel Meat, Whole Crommaer Crab, Canadian Crab Claws, Pacific Red King Crab Claws, Red King Crab Legs, Scottish All White Crab Meat, Scottish 50/50 Crab Meat, Dressed Crab, Salmon, Seabass, Seabream, Lemon Sole, Dover Sole, Sea Trout, Raindow Trout, Wihte Bait, Mackerel, Herring, Sardines, Skate, Scottish Salmon Port, Norwegian Salmon Port, Salmon portions, Salmon Fillets, Red Snapper Fillets, Sword Fish, Mahi-Mahi, Grouper, Halibut Fillets, Monk Fish Fillets, Lemon Sole Fillets, Plaice Fillets, Cod Loins, Cod Fillet, Cod Tails, Tuna Loin, Haddock Fillet, John Dory, Baramundi, Smoked Salmon, Smoked Salmon, Smoked Salmon Loin, Gravadlax, Salmon, long cut, Smoked Cod, Smoked Mackerel, Kippers, Fillets, Arbroath Smokies, Smoked Trout, Whitby Scampi, breaded / battered tails, Scampi Tails, Tempura Prawns, Cod, Breaded, Haddock, Cod Goujons, Smoked Haddock & Spring Onion, Salmon Lemon & Dill, Cod & Bites Fish Cakes, Vegetable & Cheese Crisp Cakes, Salmon, Salmon & Broccoli, Thai Fish Cakes, Arrow Squid, New Zealand, Squid, South Africa, Octopus, Cuttle Fish

Their range of Meats include; Lamb Leg, Lamb Shoulder, Lamb Chops, Welsh or Highland, Lamb Chump Chops, Lamb Shanks, T-Bone Steaks, Fillet Steaks, Rib-Eye Steak, Sirloin Steaks, Rump Steaks, Scotch Premier, Beef, Sirloin, Beef, whole long Fillet, Beef Foreribs, Danish Back Bacon, Danish Back Bacon, Gammon Steaks.

Their range of Game includes; Venison Loin, Guinea Fowl, Pheasant, Hare, Wood Pigeon, Partridges, Kangaroo Steaks, Wild Boar, Crocodile.

The range of Poultry includes; Duck Breast Fillets , Duck, de-boned, Whole Duck, Smoked Duck Breast, Whole Free-Range Goose, Whole Free-Range Turkey, Turkey Escallops, Chicken, Poussin .

Their range of Fresh & Live items include; Live Canadian Lobster, Live Native (Blue) Lobster, Cooked Lobster, Live Crab, Live Gigas Oysters, Angel Large Oysters, Live Stone Clams, Live Mussels, Fresh Scallops, Fresh Salmon, Fresh Rainbow Trout, Fresh Sea Trout, Organic, Fresh Tuna Loin, Fresh Eel, Fresh Smoked Salmon, D.Cut, Fresh Smoked Salmon Side, Fresh Smoked Salmon Loin, Fresh Smoked Trout D.Cut, Fresh Hot Smoked Salmon, Fresh Smoked Cod Roe, Roll Mops, Fresh Cod, Fresh Halibut, Fresh Turbot, Fresh Whole Kippers, Fresh Smoked Haddock, Fresh Smoked Mackerel, Peppered.

Their range of Special products include; Haggis, Milts, Snails, Whole Snails in Garlic, Cumberland Sausages, Venisson & Cramberry Sausages

To see prices, new products and delicous specials, visit their website at http://www.cyprusfishandmeat.com

The Mediterranean diet came under scrutiny after researchers noticed lower rates of illnesses such as heart disease in countries such as Spain, Greece and Cyprus. They noticed that people living there generally ate more vegetables and fish, less red meat, cooked in olive oil and drank moderate amounts of alcohol. The latest study is one of the largest yet to look at the potential impact on cancer of the various parts of this diet.

Researchers from Harvard University persuaded thousands of Greek people of various ages to record their food intake over an eight-year-period. Their adherence to the Mediterranean diet was ranked using a scoring system, and the group with the worst score compared with those who followed a couple of aspects of the diet, and those who followed it the most closely.

The biggest effect they found – a 9% reduction in risk – was achieved simply by eating more “unsaturated” fats such as olive oil. But just two changes – eating less red meat, and more peas, beans and lentils, cut the risk of cancer by 12%.

Dr Dimitrios Trichopoulos, who led the study, said: “Adjusting one’s overall dietary habits towards the traditional Mediterranean pattern had an important effect.” Sara Hiom, from Cancer Research UK, said the research highlighted the importance of a healthy balanced diet. “It shows there are a number of things you can do, and there is no one ‘superfood’ that can stop you developing the disease.”

The other study suggesting that food had the power to prevent cancer came from the Institute of Food Research in Norwich. Scientists compared the effects of adding 400 grams of broccoli or peas a week to the diet of men at high risk of prostate cancer – and in the case of broccoli found differences in the activity of genes in the prostate which other studies have linked to cancer.

Their findings raised the possibility that broccoli, or other “cruciferous” vegetables, such as cauliflower and Brussels sprouts, could help prevent or slow down the disease, particularly if the man had a particular gene variant – GSTM1. Professor Richard Mithen, who led the research, published in the Public Library of Science journal, said: “Eating two or three portions of cruciferous vegetables per week, and maybe a few more if you lack the GSTM1 gene – should be encouraged.”

Professor Karol Sikora, medical director of CancerPartnersUK, said the study was the first time in a properly controlled clinical trial that broccoli had been shown to change the expression of specific genes in the prostate gland. “Although the observation period was too short and the numbers too small to show that the incidence of cancer actually fell, it is the first clear demonstration that broccoli and presumably other cruciferous vegetables may well reduce cancer risk.”
This article was reported on BBC News, 2nd July 08.

Currently the top 10 in March 08 are;

1. Sienna (Chloraka)
2. Gastronomie (Chloraka)
3. Goosefat and Garlic (Sea Caves)
4. Colosseum (Kato Paphos)
5. Flambe Master (Kato Paphos)
6. Viklari (Lara)
7. Taste of India (Kato Paphos)
8. Chloes 2 (Tomb of the Kings)
9. Brasileiro (Kato Paphos)
10. Grazie (Kato Paphos)

Visit their website and share your views of those restaurants featured at www.paphos-eating.com.

The seeds of the carob were used as weights measure for gold, hence the name ‘carat’. In other countries, the seeds have been ground and used as a coffee substitute, but here in Cyprus, the ground seeds are made into Carob Honey or ‘charoupomelo’, a sticky, rich confection rather like molasses in consistency and delicious when it is enjoyed with bread or yoghurt and also used to flavour milkshakes. The honey can be taken a stage further by kneading and stretching until it becomes a golden caramel colour and can be eaten as chewy toffee ‘pastelli’, often covered with sesame seeds.

Technically a legume, the carob is probably best known as a popular cocoa substitute, probably because it has only 1/3 the calories and is virtually fat free! The ground-up pods are used for this and contain important vitamins and minerals and are used in many health foods. The pods have also been widely used as animal feed and are relished by goats, pigs, cattle and rabbits, with carob flour being used in dog biscuits.

Remnants of the carob’s place in Cyprus history can be found in Limassol next to the Medieval Castle near the old port. The Carob Mill played a vital part in Cyprus economy of the time and the carob became one of the islands’ most important exports. It became known locally as ‘Black Gold’ and the mill which was originally built as warehouses, became the production centre for carobs where they would be collected, separated into the sub products, and then ground before being carried by donkey to the port nearby for global distribution. The Mill is now a fascinating collection of restaurants, cafes and shops, and old mill machinery can be found dating from 19th century.

However, in much the same way that food and its preparation helps to define the image and our perception of a country, the same applies to coffee. There are many variations on the theme of how this liquid refreshment is blended – and how and where it is served in the social framework of the local society.

This thought will find resonance with anyone who has ever lived in or visited Cyprus. No Cypriot village is complete without a traditional coffee shop – the ‘kafenio’. It is the most important place in the village – a gathering point, the central point of communication, a place to meet friends, to play ‘Tavli’ ( the Greek version of Backgammon ) or just pass time by drinking a Greek coffee, tea, fresh juice or a home-made fruit squash. Greek coffee – as Cyprus coffee is known – is ordered ‘sketo’ (no sugar), ‘metrio’ (medium sweet) or ‘glyko’ (sweet). Each ‘kafenio’ has its own individual way of making coffee, so be to be sure of what you will receive it is best to state the number of sugars you want whilst ordering!

Cyprus coffee is very different to the types of coffee you might be used to drinking in the rest of Europe. It is served black and short, alongside a glass of water. Sugar must be requested when the coffee is ordered due to the coffee being unfiltered; nothing should be stirred into it after it is served, as this would agitate the coffee remnants that would have sunk to the bottom of the cup.

For the more adventurous culinary explorer, making your own Cyprus Coffee is not too difficult. All you need to do is take a Cypriot size coffee cup as a measure – pour water into a small coffee pan and bring the water to the boil. For a ‘sketo’ put 1-2 teaspoons of coffee into the boiling water and stir well, until it froths up. For a ‘metrio’ add one spoon of sugar. For a ‘glyko’ add two spoons of sugar. Cyprus coffee is always served with a glass of cold water.

In case you are invited to someone’s house for a coffee, don’t be surprised if they turn their cups upside down onto the saucer after drinking it. There are some people who claim they can read your future from the coffee drains. Don’t be afraid to let them do it. It’s a nice way to start some small talk, and of course it depends on you how seriously you take the predictions!

One thing is for sure – wherever and whenever you’ve tried and tasted Cyprus coffee, it’s an experience you will certainly savour. Not only will your taste buds be excited – the associations of places and people will be rekindled when you think of this most Cypriot of sociable and hospitable recreations.

Zivania (also Zivana) is a traditional Greek-Cypriot distilled wine product made from the residue of grapes pressed during the winemaking process (including the stems and seeds) mixed with high-quality dry wines produced from the local grape varieties of Cyprus. The pomace/wine mixture is then distilled in special traditional distillation apparatus, producing zivania. Zivania is characterized by it’s typical taste and aroma. It is colourless and it has a pleasant alcoholic, light aroma of raisins. The typical alcohol content is 45% by volume. It contains no sugars and has no acidity.

Zivania has been produced in Cyprus since the Republic of Venice ruled the island, around the end of the 14th century. Evidence of it’s continued production during the Ottoman and British occupation of the island comes from writers such as the British writer Samuel Baker who in 1879 reports: “…the refuse of skins and stalks is laid upon one side to ferment for the manufacture of raki, or spirit, by distillation…”. Since 2004, Zivania has been protected under European Union regulations as a product unique to Cyprus and as such cannot be produced in any other country and marketed under that name.

In order to produce Zivania of the highest quality, mature healthy grapes of the best quality are used. The grape must to be used for the fermentation should be of less than 13° Baumé ( a measure of specific gravity ) to get perfect fermentation.

As soon as the fermentation process is complete (i.e. less or equal to 0° Baumé reading) the wine and pomace are transferred to the main container of the distillation apparatus, kazani, and the distillation process begins. The last Zivania coming out of the apparatus is called porakos and has a low alcohol content.

There are mainly three types of distillation processes:

Only wine is used for the distillation

Wine and pomace are used for the distillation

Pomace with water and weak zivania ( porakos) are used depending on the distillation process, different qualities of zivania can be produced.

Zivania is usually stored in clean wooden or galvanised metal containers that can be sealed in order to contain evaporation. During transportation good care is taken not damage the containers or allowing leakage or evaporation of the Zivania.

Other than enjoying Zivania as an alcoholic drink, it is used in Cyprus for a number of other purposes. It is used to treat wounds, for massaging sore body parts, as a remedy for colds, toothaches or as a warming-up drink during the cold months of winter, especially at the villages in the Troodos mountains.

In past times, the main alcoholic drinks consumed by Cypriots were wine and zivania. In some villages, cinnamon was added to zivania giving it a distinctive red colour and fine flavour. As zivania ages it becomes better and more aromatic. Aged zivania was valued very highly and kept for consumption during special occasions or as a treat for visitors. In these modern times, in some villages traditional hospitality is extended to visitors to a home by offering them zivania served with almonds, walnuts, loukoumi, soutzoukos or small appetizers like loukaniko (traditional Cypriot sausage), or lountza (traditional Cypriot smoked pork loin).

Zivania can be served ice-cold with the local meze, soutzoukos or dried fruit and nuts. Spirits similar to zivania are Greek tsipouro, Cretan tsikoudia (or raki), Balkan rakia, pisco and Italian grappa.

Yes, Cyprus may be known for its sun-drenched beaches and vibrant nightlife scene – but enduring memories of a holiday spent in a hotel or rented luxury villa are easily spiced with the sights, sounds – and especially the tastes – of this island paradise in the Eastern Mediterranean.

When you’re back home thousands of miles away, just the mention of that Cyprus beer savoured at almost every holiday mealtime is enough to set the taste buds on automatic pilot, sending sensations to the brain that re-kindle the thirst for more of the same. Only one beer can epitomize that Cyprus experience – KEO.

KEO is an exceptional lager type beer, brewed from the finest malt and the choicest hops, long matured, bottled fresh and unpasteurised, to retain its natural flavour, aroma and freshness. It has received due recognition of its excellence in being awarded the Gold Medal at an International Beer Competition.

The KEO Brewery was the first to be built in Cyprus. Production of KEO Beer – a Pilsner type Lager Beer – started early in 1951. The original brewery had a small production capacity of about 300,000 gallons annually. The brewery has a monthly production capacity of over 30,000 hectoliters of beer. In addition to the award winning Cyprus local beer, KEO has brewed FIVEBEER, a 5% alc. beer brand, since 2003 – and also produces a brandy, wine, juices & St. Nicholas water.

For anyone who has the faintest hint of curiosity about how this favoured – and favourite – brew is made, those thoughtful people at KEO provide daily tours and tastings to satisfy their thirst for knowledge. Simply telephone in advance to make a booking for a convenient date and time, Tel: (00357) 25 853 233.