Theo’s Restaurant

Theo, a fisherman who wanted to share his catch, founded the restaurant in 1962, and it has since passed from father to son. The stone building stands on the harbour front next door to the Pelican, with tables looking across the port, and the kitchen sticks to traditional recipes and fresh fish.

The special fish meze, for two or more, is the full tour: salad and homemade dips, then calamari, cuttlefish, whitebait, fried fish of the day, fishcakes, sea bream, mussels, octopus, swordfish and prawns.

For something lighter, start with oysters, tuna tataki or a ceviche of the fish of the day, then have the seafood spaghetti, the lobster pasta or grilled octopus with fava beans. Kleftiko and moussaka are on the menu for anyone who wants a Cypriot classic, and there are steaks for meat eaters.

Theo’s is on Apostolou Pavlou Avenue, right on the harbour front and a few minutes’ walk from the castle. Space in Paphos harbour is limited, so a yacht may need to anchor off and bring guests in by tender; from the quay it is a few steps to the restaurant.

Book through the online form on the website, by phone or on WhatsApp. The website does not publish opening hours, so call ahead, especially outside the summer months.