Fat Bull review highlights premium beef, menu choices and prices in Limassol

Limassol, Cyprus. A review of Fat Bull gives a positive assessment of the restaurant’s burgers, chicken dishes and cheesecake, while noting that meals for families can become costly. The business began with delivery and takeaway in 2017, introduced dine-in service in 2020 and opened its second restaurant in Nicosia in 2022, according to the review.

From a delivery kitchen to two restaurants

The reviewer contrasts Fat Bull’s expansion into Nicosia with the online rivalry between residents of the capital and Limassol, whose exchanges cover traffic congestion, driving standards and perceived government favouritism. Food, the review suggests, provides a more productive connection between the cities.

Fat Bull initially operated as a ghost kitchen, accepting only takeaway and delivery orders. The reviewer, who was living in the UK during its early years, recalls hearing friends in Cyprus compare the island’s developing burger offering with London’s.

The reviewer considers that comparison exaggerated in terms of scale, but says a visit after returning to Cyprus showed that Fat Bull could compete with leading burger restaurants. In the reviewer’s assessment, its success towards the end of the previous decade helped stimulate Limassol’s burger scene and raised local expectations.

The original restaurant stands beside Tsirio stadium. According to the review, nearby shops previously suffered damage during more heated football matchdays, making the street an unpromising retail location. The area has since become quieter following the relocation of all three major teams to Alphamega stadium in western Limassol.

Beef quality and the cost of a meal

The review identifies the beef as central to Fat Bull’s distinctive burgers, describing their flavour as unusually rich and deep. Previously, the restaurant used dry-aged Aberdeen Angus, which it minced on the premises. It has recently changed to premium Galician beef, Rubia Gallega, imported from Spain and dry-aged for 45 days, which the reviewer rates highly.

However, the reviewer cautions that these are not burgers priced for everyday eating, particularly for families. A classic cheeseburger sampled on the latest visit cost €14.50 and contained one thick patty, a double serving of cheese, onion, pickles and sauce.

The review regards that price as comparable with similar Limassol restaurants rather than excessive, but notes that ordering more than two main dishes alongside several sides can quickly increase the bill. The reviewer nevertheless considers the quality apparent in each burger.

Chicken, pulled pork and dessert

Alongside its beef burgers, Fat Bull serves chicken and pulled-pork sandwiches. The reviewer also strongly recommends the “almost illegal fried chicken” burger, the second main dish ordered during the visit, highlighting how well its coleslaw complements the battered, fried chicken.

Both meats receive praise for their preparation. The beef is described as having a well-developed outer crust while remaining tender and pink inside; the chicken retains its moisture beneath a golden coating.

Chicken fingers ordered as a side were served with honey mustard sauce. The reviewer found them similarly well prepared and generously sized, suggesting that adding fries would make them substantial enough for a main course.

The meal concluded with a slice of Basque cheesecake, which the reviewer considered large enough for two after burgers, chicken and fries. Its deeply browned, caramelised surface, approaching burnt, was described as delivering a pronounced toasted flavour, contrasting with a soft, smooth centre resembling custard and a light, creamy texture.

The reviewer concludes with an unreserved recommendation for Fat Bull.