Paphos Life

I could not wait to visit my favorite Fish Tavern in this heat. I left before noon from my place with 36c to occupy my table no 22 right on the sea front.
When I arrived just after 12am my car thermometer showed only 30.5c there. Great....

The usual view I have (could be on a boat..)


I always tell them that I want my salad first with some tahini and toasted bread and of course a very nice cold Keo..


This time when I was looking which fish to choose, the chef said to try one I never had before because is very rare to get.. so I did. But as the size was not that big I ordered also one Sargus ( as I am a pig when it comes to fresh fish) but a large one... So first the new type:



After a couple of minutes the Sargus arrived while I was just finishing the new type which was really very different but delicious (forgot the name)


Rather large this one..


But cooked to perfection, if you know what I mean, fish meat is falling apart and the skin is still crispy mmmh....


Some more people arrived after I finished, but 6-8 tables occupied that's what I like, hence I go always Saturdays.


And a look through the "window" remains me of the good old Cyprus 40 years ago....


Max

This is when I'd use a button. It looks really good food. I love fish but always have to get someone to fillet it for me as I'm hopeless with the bones.

Love your Saturday fish lunch pics. I can't wait to try this place sometime. Thanks for sharing.

Looks delicious......proper chips (not frozen....which I detest) Cyprus potatoes make the best chips and a bottle of Keo........looks like the perfect Saturday lunch.
The vista is a reminiscence of Cyprus which I love....

Yes, looks absolutely delicious, Max! I can almost smell it from here near LTN, 2,000 miles away from Timi Beach! Proper Cyprus FAT CHIPS, too!

A pity that you forgot the name of the new fish you tried as an entré course, though... You should have taken a photo of it before the chef cooked it, then fellow members might have been able to help put a Greek / English name to it for you. Too late now- it's disappeared into Max's tummy, LOL!

I don't think you are pouring your nice cold Keo properly; too much head (froth) imho... Hold glass at 45º angle, then slide the beer in slowly and gently. Try it next Saturday?

One thing I used to love about a 'mini-meze' lunchtime course of fresh bread, butter, various dips and olives etc up at Pericles Taverna, Nata (closed Mondays for deep clean), was that in addition to cold 630ml bottles of Carlsberg from the fridge, he keeps beer glasses in his freezer. These come out coated in frost, and on a hot day, helps keep the beers cooler for longer...

That little treat, with spectacular hillside views all the way down to the Med used to set me back CY£4 (inc beer) would you believe?

Yia Mas! AL

PaphosAL wrote: ↑Mon Jul 03, 2017 5:04 pm Yes, looks absolutely delicious, Max! I can almost smell it from here near LTN, 2,000 miles away from Timi Beach! Proper Cyprus FAT CHIPS, too!

I don't think you are pouring your nice cold Keo properly; too much head (froth) imho... Hold glass at 45º angle, then slide the beer in slowly and gently. Try it next Saturday?

Yia Mas! AL

Why do you think I get always a large long glass to pour the Keo? If I order beer I want a proper "head". So I pour it from ca 10 inch distance in my glass which is then full of froth. When this settles down and it is more space in the glass I do the same until there is a nice looking head. First reason is that it looks much nicer like that (photo) and second is that the gas which is in most of the beers is out and not in your stomach where it can blow you up.
If I had to pour the beer "your" way and perhaps in a little glass it would look like a tea in a glass to say it jovially.(not to mention p..) If you go to pubs in Germany, Czechia, Switzerland etc and you get a beer without head customer will refuse to accept it. The few times I was visiting pubs in England there was always a proper head on my Guinness or Murphy's which I enjoyed a lot
Concerning beer temperature: I don't like when the bottle is already half frozen when it comes to the table as beer with too low temperature will be destroyed. As I am very slow to finish a large bottle of KEO or Xynisteri I take sometimes a frozen cooler sleeve with me which keeps the bottle than nice and cool for a longer period of time. You can call me a pedant, but I don't care. I like a certain quality.

Max

One of the first things people comment on when they hit places like Amsterdam is how much head there is on the beer.

Been to that particular tavern on many occasions. Always had an excellent meal

Dominic wrote: ↑Mon Jul 03, 2017 9:22 pm One of the first things people comment on when they hit places like Amsterdam is how much head there is on the beer.

Naughty Dominic

A proper Dutch beer will have a head of two fingers.....

WHL wrote: ↑Tue Jul 04, 2017 9:13 am

Dominic wrote: ↑Mon Jul 03, 2017 9:22 pm One of the first things people comment on when they hit places like Amsterdam is how much head there is on the beer.

Naughty Dominic

Only if you have a dirty mind. I used to work for ING and had to visit Amsterdam a few times. It is possible to go for a night out in Amsterdam without getting stoned or a nasty rash.

Dominic wrote: ↑Tue Jul 04, 2017 9:26 am

WHL wrote: ↑Tue Jul 04, 2017 9:13 am

Dominic wrote: ↑Mon Jul 03, 2017 9:22 pm One of the first things people comment on when they hit places like Amsterdam is how much head there is on the beer.

Naughty Dominic

Only if you have a dirty mind. I used to work for ING and had to visit Amsterdam a few times. It is possible to go for a night out in Amsterdam without getting stoned or a nasty rash.

I have family in Amsterdam, and visit regularly ..I guess I also have a dirty mind.

This is my absolute favorite: Pilsner Urquell draught and served like that...



Max

Max, could you share with us the name of that lovely looking restaurant! And possibly directions from Limassol direction?
my DH is a huge fish fan, would love to take him there for what looks like a real fishlover's treat!
PM me if it's a state secret!
Thanks
Trish.

@Max: Fish Meze (minimum 2 persons) any Saturday, when quiet ???

There I go again, meddling...

Cheers- AL

ps- don't worry Trish, Max will be back to you with the name of the Filiotis Fish Taverna on Timi Beach, along with how to get there (where you approach PFO, then just after the military area and watchtower on your right, look for a Filiotis sign and track on your left, just before the long sweeping right hand bend to the airport. It's only a couple of hundred yards...) ENJOY- but avoid Sunday, as will be packed with peeps from as far away as Nicosia!

Ah think I know roughly where it is, not too far for us.
Thanks Al!!
PS I have to carry a copy of the Daily Telegraph and the password is "The Hedgehog flies at Midnight"!
(Did I get that right?)

TLR wrote: ↑Tue Jul 04, 2017 6:12 pm Ah think I know roughly where it is, not too far for us.
Thanks Al!!
PS I have to carry a copy of the Daily Telegraph and the password is "The Hedgehog flies at Midnight"!
(Did I get that right?)

Coming from Limassol you just take the motorway exit MANDRIA/AIRPORT and after ca 4 km there is the T-junction to the airport...

Max

Thankyou, definitely going to try it out!

Some great photos but I hate paying for froth so the two most used words in my vocabulary are "How Much" & "top it up" & the most often used word to me is "cheapskate"

Not so difficult Wait two more minutes (even when it is hard to wait for the first one) until froth becomes beer and it is amazing how much that is.
How do you know I am having a moustache Do you think that I have a problem drinking a proper cappuccino

Max