Militzis Restaurant

The family restaurant began in the 1930s in the village of Lysi, where it became a local favourite for village cooking. It was re-established in Larnaca in 1984, and the family has run it on the seafront ever since. The kitchen works with fresh, seasonal ingredients from local producers and makes its own halloumi, feta and yoghurt.

Order the lamb kleftiko, cooked on the bone for several hours in the traditional stone oven, or the boneless beef version. Tavas, pieces of lamb and beef baked village-style with potatoes, onions, tomatoes and spices, is the other oven dish to try. From the charcoal souvla come young lamb, pork and chicken on the spit.

Start with grilled homemade halloumi, village sausages and homemade ravioles filled with halloumi and mint, and finish with galaktoboureko, baklava or homemade yoghurt with Cyprus honey. The Militzis meze, for two or more, brings a large selection of hot and cold dishes.

From Larnaca Marina, walk south along the Finikoudes promenade, past the fort and on to Piale Pasha; it takes about 15 to 20 minutes, or a few minutes by taxi.

Reservations are by phone. The website does not list opening hours, so call ahead. Some dishes are seasonal, such as zalatina, the cold pork in aspic served from October to April.