Where to Eat in Paphos — A Local Food & Drink Guide

Paphos is one of those places where eating well is effortless. Whether you're craving a long, lazy meze lunch by the harbour, a sunset cocktail on a rooftop terrace, or fresh halloumi from the morning market, this corner of Cyprus delivers. Here's our honest guide to the best food and drink near the apartment — tested and loved by us and our guests.

Our Favourite Restaurants Near the Apartment

One of the best things about staying at Lovely Ap is having excellent restaurants within a few minutes' walk. These are the places we personally recommend — no tourist traps, just genuinely good food:

• Muse Kitchen & Bar (400m) — Contemporary Mediterranean cuisine in a stylish setting. Creative cocktails, beautifully plated dishes, and a relaxed atmosphere. Perfect for a special evening out.
• Theo's Seafood Restaurant (500m) — Fresh fish and seafood right by the harbour. The grilled sea bream and calamari are outstanding. Ask for the daily catch — it's always the best choice.
• Hondros (550m) — Arguably the best traditional meze in all of Paphos. Family-run for decades, enormous portions, warm service. Book ahead on weekends — locals fill this place up fast.
• Notios (600m) — Modern Cypriot cuisine with a creative twist. Great wine selection and a lovely terrace. Their slow-cooked lamb and grilled octopus are not to be missed.

Harbour Area Tavernas

The Kato Paphos harbour is the beating heart of the restaurant scene. Dozens of tavernas line the waterfront, and while some are tourist-oriented, there are genuine gems among them. The setting alone — medieval castle, bobbing fishing boats, Mediterranean light — makes any meal feel special.

Look for tavernas slightly set back from the very front row. They tend to offer better value, more authentic food, and equally lovely views. The harbour area is at its best in the early evening, when the fierce afternoon sun softens into a warm golden glow and the castle silhouette sharpens against the sky.

• What to order: Grilled halloumi, fresh calamari, village salad (horiatiki), grilled sea bass
• Average cost: A full meal with wine runs around EUR 20-30 per person at harbour tavernas
• Best time: Arrive by 6:30pm to secure a waterfront table for sunset

What Is Meze — And How to Order It

Meze is the soul of Cypriot dining. Rather than choosing a single dish, you order "meze" and the kitchen sends out a parade of 15-25 small dishes — dips, salads, grilled meats, seafood, vegetables — one after another, over the course of an hour or more. It's social, generous, and utterly delicious.

There are two main types: meat meze (the most common, featuring grilled meats, sausages, and stews) and fish meze (focused on seafood — calamari, prawns, grilled fish). Some restaurants offer both or a mixed option.

• Typical cost: EUR 15-25 per person, which includes everything — you'll struggle to finish it all
• How to order: Simply say "meat meze for two" or "fish meze for two." The kitchen does the rest
• Duration: Allow at least 90 minutes. Meze is not fast food — it's a relaxed, multi-course experience
• Tip: Pace yourself through the dips and salads. The best dishes (kleftiko, sheftalia, grilled fish) come later

Cypriot Specialties You Must Try

Cypriot cuisine is a beautiful collision of Greek, Turkish, and Middle Eastern influences, shaped by centuries of Mediterranean sun and local ingredients. These are the dishes you absolutely should not leave Paphos without tasting:

• Halloumi — Cyprus's famous squeaky cheese, best when grilled until golden and served with a squeeze of lemon. The real thing (made with a mix of goat's and sheep's milk) is nothing like the supermarket version back home.
• Souvlaki — Skewered and grilled pork or chicken, served in warm pitta with salad, tzatziki, and chips. The ultimate street food — quick, cheap (EUR 3-5), and satisfying.
• Kleftiko — Slow-roasted lamb baked for hours in a sealed clay oven until it falls off the bone. Rich, tender, and aromatic. The name means "stolen meat" — legend says it was cooked underground to hide the smoke.
• Moussaka — Layers of aubergine, minced meat, and creamy bechamel sauce, baked until golden. Comfort food at its finest.
• Koupepia (Dolma) — Vine leaves stuffed with minced meat and rice, simmered in a lemon-tomato sauce. A labour of love — every Cypriot grandmother has her own recipe.
• Sheftalia — Cypriot sausages made with minced pork and lamb, wrapped in caul fat and grilled over charcoal. Juicy, smoky, and addictive. Often served alongside souvlaki.

Rooftop Bars & Sunset Drinks

Paphos sunsets are legendary — the sky turns molten gold and deep amber almost every evening, and the best way to experience them is with a cocktail in hand, perched somewhere high above the harbour.

• Axis Rooftop Lounge — One of the most popular rooftop spots in Kato Paphos with panoramic sea views. Creative cocktails and a chic atmosphere. Arrive early for the best seats.
• Almyra Hotel Terrace — Upscale but not stuffy. Their sundowner menu is excellent, and the infinity pool backdrop makes every photo look like a postcard.
• Harbour bars along Apostolou Pavlou — The string of bars and cafes along the main waterfront avenue offer front-row seats to the castle sunset. Less exclusive, more relaxed — grab a Keo beer or a glass of local rose.

Coffee Culture in Cyprus

Cypriots take their coffee seriously. Cafe culture here is less about quick caffeine hits and more about slowing down, meeting friends, and watching the world go by. You'll find cafes on every corner — and understanding the menu will make your mornings much better.

• Cypriot / Greek coffee (kafe elliniko) — Thick, strong, brewed in a small copper pot (briki) and served unfiltered in a tiny cup. Order "metrio" (medium sweet), "sketo" (no sugar), or "glyko" (sweet). Let the grounds settle before drinking — and never stir.
• Freddo espresso — A double espresso shot shaken with ice until frothy. The default summer coffee in Cyprus. Strong, refreshing, and far better than iced coffee from a chain.
• Freddo cappuccino — The same concept but topped with cold frothed milk. Creamy, icy, and dangerously drinkable. Most guests end up ordering one daily.
• Frappe — Instant coffee whipped with water and ice into a frothy cold drink. A Greek invention that's everywhere in Cyprus. Surprisingly good once you accept it's its own thing.

Coffee prices are reasonable: a freddo espresso or cappuccino typically costs EUR 2.50-4.00, depending on the location. Harbour-front cafes charge a bit more for the view — fair trade, in our opinion.

Self-Catering & Local Markets

The apartment has a fully equipped kitchen, and cooking at home with local ingredients is one of the real pleasures of staying in Paphos. Fresh produce here is exceptional — tomatoes that actually taste like tomatoes, cucumbers with crunch, and fruit ripened by real sun.

• Papantoniou Supermarket (350m) — The closest large supermarket, well-stocked with everything you need. Good deli counter with local cheeses, olives, and prepared salads. Open daily until late.
• Municipal Market (Agora) — In Paphos old town. Fresh fruit, vegetables, spices, local honey, and village halloumi direct from small producers. Best on Saturday mornings.
• Local bakeries — Pick up freshly baked bread, tiropita (cheese pie), and spanakopita (spinach pie) for a few euros. Perfect for a quick breakfast or balcony lunch.

Cypriot Wine — The World's Oldest Named Wine

Cyprus has been making wine for over 5,000 years — it's one of the oldest wine-producing regions on Earth. And the crown jewel is Commandaria, officially the oldest named wine still in production. Richard the Lionheart reportedly called it "the wine of kings and the king of wines" during the Crusades.

Commandaria is a sweet amber dessert wine made from sun-dried Xynisteri and Mavro grapes, produced exclusively in 14 designated villages in the Troodos foothills. It's rich, honeyed, and unlike anything else — a must-try, even if you don't usually drink sweet wine. A glass at a restaurant costs around EUR 4-6.

Beyond Commandaria, Cypriot wine has undergone a quiet revolution. Small boutique wineries are producing excellent dry whites and reds from indigenous grape varieties:

• Xynisteri — The signature white grape of Cyprus. Crisp, mineral, and citrusy. Brilliant with seafood and meze.
• Maratheftiko — A rare red grape, rich and full-bodied with dark fruit and spice. Often compared to Syrah.
• Lefkada — Another indigenous red, softer and more approachable. Great for everyday drinking.

Budget Tips for Eating Well

Paphos is excellent value compared to most European coastal towns. Here's how to eat brilliantly without breaking the bank:

• Souvlaki wraps — The best value meal in Cyprus. EUR 3-5 for a filling pitta wrap from any souvlaki shop.
• Lunch menus — Many restaurants offer lunch specials or set menus at lower prices than dinner service.
• Cook breakfast at home — Use the apartment kitchen for morning coffee and a simple breakfast, then splurge on dinner out.
• Share meze — Meze is designed for sharing. Two people ordering one meze is more than enough food.
• Drink local — Keo beer (EUR 2-3), local wine by the carafe, or a freddo espresso. Imported drinks cost significantly more.
• Saturday market — Stock up on fresh produce, bread, and local cheese at the Municipal Market for a fraction of supermarket prices.