Kathikas, Cyprus. The Farmyard, a long-established restaurant in the village of Kathikas above Paphos, offers Pan-Asian cuisine in a traditional setting and has recently been named among the top 10 restaurants in Cyprus. The venue features indoor and covered terrace seating, both designated non-smoking, with panoramic countryside views from the main dining area.
Setting and service
From the outside, The Farmyard resembles a traditional taverna, reflecting its earlier use, while the interior is presented with white linen tablecloths, napkins and polished glassware. The restaurant is divided into two sections, with an interior dining room and a covered terrace.
A waitress welcomed diners, explained the menu and offered drinks on arrival. A Shiraz/Cabernet blend was available by the glass for €4.
Menu and starters
The menu includes a wide range of Pan-Asian dishes, alongside a selection of daily specials. Soup and starter options are available, while the restaurant is noted for its Dim Sum and Bao Buns.
The Dim Sum is offered with 16 fillings, and there are three Bao Bun options. Among the dishes selected were Cream Cheese, Mushroom and Chilli and Spicy Chicken Curry, both marked with a chilli symbol on the menu. They were served with sweet chilli sauce, soya sauce and chilli bean sauce.
A Chicken Satay was also ordered as a starter. The dish featured a spice profile in which the heat was more prominent than the peanut element in the sauce.
Main courses
The main menu includes options for vegans and vegetarians, as well as gluten-free dishes. The selected mains were Deep-fried Chilli Beef and Salt and Pepper Chicken, shared with one portion of fried rice.
The chilli beef was served without a heavy sauce and combined a noticeable level of heat with tender meat. The chicken dish included ginger, pepper, bell peppers and spring onions, providing a contrasting set of flavours.
Desserts
The dessert menu includes a range of combinations. Two desserts were selected for sharing: Biscoff Cheesecake and Chocolate Mousse with Raspberry and Lemon on a Pistachio Biscuit Base.
The cheesecake was served in a globe shape coated in Biscoff crumbs, while the chocolate mousse was presented with raspberry and lemon on a pistachio biscuit base. Both desserts were described as carefully presented.
Overall offering
The meal was marked by strong flavour combinations across the courses. The restaurant also offers takeaway service. Among dishes identified for future visits were Bao Buns with duck and hoisin sauce and the coconut cheesecake.
