Chef Sam Kazzaz truly bucks the Cyprus meze trend by using touches of Indian and Moroccan flare at his simple yet elegant restaurant just a block from the beach in Pissouri (though he also offers Mediterranean fish and meat mezes with eight hours' advance notice); though not located in Limassol proper, it's certainly worth the short drive. He masterfully uses curry in such dishes as Curried Away Calamari and Lamb Jalfrazi, while catering to non-meat eaters with his weekly-changing vegetarian special, such as a subtly spiced tagine with chickpeas, eggplant, celery, peppers, and other fresh veggies. Whether you're seated inside surrounded by stone walls or outside on the pleasant terrace, you'll agree this is a Cyprus meal that's different from the rest—and one to remember.
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