Nicosia, Cyprus. A diner visited Pais Lysiotiki Souvla in Ayios Omologites for dinner on a cold January night, opting to eat indoors rather than in the venue’s garden. The account describes the restaurant’s setting and a meal that included both meat and vegetarian dishes.
Setting and atmosphere
The restaurant is housed in an old building and has operated for more than 20 years. The interior is described as utilitarian and rustic with dim lighting, wooden panelling and photographs depicting scenes from Cyprus’s past, including rural work and village life.
Menu focus and vegetarian section
The taverna’s charcoal grill and oven are central features, reflecting a meat-forward menu. The account notes that the restaurant also offers a vegetarian section described as more developed than an afterthought.
Orders and meal details
The diners ordered a small village salad, grilled halloumi, mushrooms and tahini as starters. For mains, one chose wine-marinated pork and the other ordered ttava, described as a slow-cooked stew of lamb and vegetables. Each main came with a choice of side, with bulgur wheat selected with the pork and French fries with the ttava.
Seasonal availability
The diner’s companion initially sought to order kleftiko but was told it was unavailable as a seasonal dish. The account highlights the venue’s adherence to seasonality.
Service and first impressions
The starters arrived along with a complimentary serving of koulouri bread. The diner noted that salads at local venues can be indicative of overall care, contrasting this with the basic village salad sometimes served elsewhere.
Have you eaten at Pais Lysiotiki Souvla in Ayios Omologites, and how did you find the menu and atmosphere?
