The menu lands at dawn
A fish kitchen on Limassol’s old port. What the boats land by 07:15 is the menu, and when a fish is gone, it’s gone.
Net to plate
Boats leave the old port
Six boats from the old port fish for us. What they land is all we cook until close. Nothing frozen, nothing flown in.
- Boats leave the old port04:50
- Nets come up off Akrotiri05:40
- Sun up over Limassol bay06:52
- Boats tie up at the fishermen’s quay06:40
- Weighed, iced and paid for06:55
- Today’s board is chalked07:15
- Olive-wood charcoal is lit11:30
- First fish off the grill12:45
- Lamps go on along the quay19:30
- Last fish of the day22:30
On your plate within 17 hours of the net
Today’s catch
Chalked at 07:15. Whole fish are priced by the kilo and weighed at your table. Tap a fish to see how we cook it.
- Red mullet barbounia€58/kg
- Common dentex synagrida€64/kg
- Wild sea bream tsipoura€52/kg
- Octopus chtapodi€40/kg
The board depends on last night’s weather.
All six boats go out
A calm night means a full board: eight or nine fish, the big ones for the salt crust, and red prawns if the deep nets were down.
Ximeroma means daybreak. It was the hour my father brought the boat home, and it is still the hour this kitchen starts.
We buy from six boats that tie up a hundred steps from our door. At 06:40 we are on the quay with the crates. By 07:15 the board is written, and that board is the menu until the last fish goes.
We have no freezer for fish. If the red mullet runs out at nine, it is gone, and we tell you at the door, not after you order.
When the wind is up and the boats stay in, we open the cellar: octopus we dried in August, lakerda, salt cod. Nobody leaves hungry.
Come at lunch for the light on the water, or at nine when the lamps go on. Ask for the rail if you want the sea at your feet.
Marios KyprianouCook, and a fisherman’s son
Limassol bay in Joseph Roux’s harbour atlas, plate 113.
Pick a table, a day and a time.
Rail tables sit right over the water. We confirm on WhatsApp within the hour.
freetakenyours
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