Paphos Life

I will visit here next month and just wondered if Nata is on route, I would love to go to Periklis tavern for Sunday lunch.

STELIOSBWFC wrote: ↑Mon Aug 28, 2017 4:30 am I will visit here next month and just wondered if Nata is on route, I would love to go to Periklis tavern for Sunday lunch.

Nata is not on route for Omodhos ( only if you explore the forest like Dominic does)
The next river valley east of the Asprokremnos Dam is one of the options...

Max

Actually you could go Paphos -> Timi -> Nata -> Old Chloretia ->Trachypedoula -> Kidasi -> Omodos

But that will take a lot longer than the route Max suggested. There are lots of interesting things to see en route though, so if you have got the time, go for it!

Have you been to Pericles Tavern, Nata, before Stelios? AL

Looks great HIC, these tomatoes are smiling!!!

Christ on a bike, Lloyd, that's bloody awesome! I wouldn't recognize Periclis if I bumped into him at a Geroskipou bakery (where he buys his fresh bread from each morning) now, but we're all getting older...

Doesn't he look very happy and proud in your last photo, eh? Before opening his Taverna 1km west of Nata, he was a chef in a 5* hotel. He's shut on Mondays for a serious deep clean in the kitchen. Though he still welcomes friends in for a drink and a snack on that day. Usually, you find yourself 'helping out' in some way, LOL!

Like helping him offload heaps of concrete tiles from the back of his pickup truck, for the rear extension area at his Taverna. Or jumping into the front passenger seat of his truck so we could go uphill behind his Taverna, and carefully realign the 4" water pipe he had installed from his bore hole up there, down to below at his premises.

I always treated him to a bottle of his favourite Whisky every trip, and he really appreciated that gesture! You could eat straight off his kitchen floor, if you wished. The WCs are are to die for, as are the views! As for his Sunday buffet lunches, make sure you go hungry by NOT having brekky beforehand!

Next time you see Peri, Lloyd, please pass on my best wishes to him. Just say "Alan, tiles, water pipe" and he'll get the gist. His grab of English lingo ain't brilliant, but neither is my Greek...

Cheers- AL

Thanks Lloyd! Hilarious, but you'll often see Periclis rush out of the kitchen, jump into his truck, drive 100m down the road towards Nata village, and pull up on the right. He then clambers over the barrier, disappearing out of view into a field.

A few minutes later he's back at his truck, armed with a bunch of whatever herbs it is that he's run short of, turns round and races back to his kitchen, LOL! Yes his olives are indeed to die for! So is his home made Lountza.. Next time you're up there, ask Peri to show you how he makes it.

Cheers- AL

ps: Forgot to say that those stuffed tomatoes look yummy. What are they stuffed with please?

Correct, Lloyd! But as understood it, Peri's Lountza could then be eaten cold with bread and salad etc (after a 5 day red wine marination process), or cooked to go into a hot meal?

Cheers- AL

Typical village olives (called Tsakistes, meaning crushed) can be stored for 2-3 month in the fridge if they are kept not only in water but in brine.
To produce the brine you need p.e.: 1/4 cup of salt, 2 cups of water, 2 tbs lemon juice, and olive oil to top up the container in order to keep them preserved. After 2 weeks in this brine they are ready to eat. You serve them with small cut garlic, lemon juice, coriander seeds, olive oil, and if they are only a couple of weeks in the brine you can add some salt and pepper...I learned that 30 years ago from my then Cypriot family..

Sorry for switching the topic so much...

Max

Don't worry about the Garlic in Cyprus, it's nowhere near as pungent as garlic grown in N. Europe.

In any case, you can always remove the after effects of garlic from your breath by chewing on a coffee bean (Hungarian tip). Talking of which, the contents of your stuffed tomatoes sounds pretty much the same as a couple of my favourite Hungarian recipes my dear wifey used to cook quite regularly:

Töltött Paprika (Stuffed Peppers- red, green, yellow sweet capsicums)- using lots of tomato soup and puree for the sauce

Töltött Káposzta (Stuffed Cabbage- using a couple of large jars of Sauerkraut to form the wrapping for the stuffed balls, plus more loose sour cabbage and juice for the sauce.

In both cases, minced pork would always be used to add to the rice for the stuffing. But it would probably work well with minced lamb as well..

I would guess that Peri is using large Beef Tomatoes for his creation? Gonna ask my daughter if she fancies having a go at this, LOL!

Cheers- AL

I have now, thanks! Did you notice cactuslil recommending to rub the lightly toasted village bread with garlic, prior to drizzling the olive oil on, then adding the tomatoes?

Honest, Lloyd, there are so many health benefits from consuming garlic (and chillies etc). I'll have a go at your recipe, thanks. Though it will be an evening meal, as I only do a clementine and coffee for brekky, and never bother with lunch these days.

All your ingredients are available at our local Tesco, except Cypriot village bread, of course. But recently, in the Polish bakery section, we found their white sour dough sliced loaves, £1 for 800g or 70p for 400g. Wifey loved it, as it reminded her of the bread in Hungary. I love it, as it reminds me of the bread in Hungary AND the village bread in Cyprus! Same shape, texture, everything...

Think I'll be searching for Tesco Oregano on the spices shelves, though, rather than rip-off Schwarz! Just spoken to my daughter on this, and just about the only herb she isn't growing in their herb garden is? You've guessed it, Oregano...

Tim is growing beautiful tomatoes (in the open, not greenhouse), so I've admonished him for not growing hot Chillies alongside, as he loves these, too. Promised to make amends next year, (including Garlic) LOL!

Cheers- AL

Just thought of another luxury herb item- Saffron. Beautiful with boiled rice, for example. Horrendously expensive here in UK, but relatively inexpensive out there in sunny Cyprus.

I prefer the fronds variety, though, rather than the fine powder version.. An authentic tasting Indian pilau Basmati rice in 20 minutes, with a rich yellowish colour, after pre-rinsing and soaking... Can you get Basmati Rice over there?

Cheers- AL

BTW- we're all idly chatting away here (constructively) whilst awaiting an answer to my query to the OP: Have you been to Periclis Taverna before? (ie: Do you know how to find it?)

Turned out to be a really interesting thread, in food terms, imho

After reading all the posts and having mine and the Mrs holiday Hijacked by the kids again, I say kids 18,24,29 with partners. We have decided to have a drive out to Omodos and have a meal at Periklis. I watched a video on you tube of a family visiting the buffet(the little boy in it had a right appetite) and the welcoming they had made my mind up. Mrs STELIOS was surprised by the kids coming as it is her 50th and she is well chuffed, We will be spending her 50th in our favourite place Costas in Koloni. Thanks STELIOS.

PaphosAL wrote: ↑Fri Sep 01, 2017 6:13 pm I have now, thanks! Did you notice cactuslil recommending to rub the lightly toasted village bread with garlic, prior to drizzling the olive oil on, then adding the tomatoes?

Honest, Lloyd, there are so many health benefits from consuming garlic (and chillies etc). I'll have a go at your recipe, thanks. Though it will be an evening meal, as I only do a clementine and coffee for brekky, and never bother with lunch these days.

All your ingredients are available at our local Tesco, except Cypriot village bread, of course. But recently, in the Polish bakery section, we found their white sour dough sliced loaves, £1 for 800g or 70p for 400g. Wifey loved it, as it reminded her of the bread in Hungary. I love it, as it reminds me of the bread in Hungary AND the village bread in Cyprus! Same shape, texture, everything...

Think I'll be searching for Tesco Oregano on the spices shelves, though, rather than rip-off Schwarz! Just spoken to my daughter on this, and just about the only herb she isn't growing in their herb garden is? You've guessed it, Oregano...

Tim is growing beautiful tomatoes (in the open, not greenhouse), so I've admonished him for not growing hot Chillies alongside, as he loves these, too. Promised to make amends next year, (including Garlic) LOL!

Cheers- AL

My wife hates Oregano and if I make a Stiffado I have to leave it out. The way I get around it is a slab of fetta on top of my stew and a sprinkling off it. I also love part boiled wedges and then roast them with Oregano over and crushed garlic with a drizzle of good olvie oil. Fantastic with a humous dip. Hope you are well AL.

I am well Stelios my friend, thanks. The original point is (which I'm desperately trying to discover) is:
Have you been to Periclis Taverna before? Do you know how to easily find it?

Cheers- AL

PaphosAL wrote: ↑Sat Sep 02, 2017 3:04 am I am well Stelios my friend, thanks. The original point is (which I'm desperately trying to discover) is:
Have you been to Periclis Taverna before? Do you know how to easily find it?

Cheers- AL

No I have not been before mate. But I'm looking forward to it.

Easiest way to find Periclis Taverna, Stelios. From Paphos, take the motorway as if heading towards Paphos Airport and Limassol. Turn off at the Ayia Vivara junction before PFO.

At the bottom of the slip road, turn left and up into the hills on a good tarmac road. Soon, you'll be looking out on your left over the Ezousas valley and seeing that awesome granite cliff with a church perched on top, above Episkopi village down below.

Next comes a crossroads, with Episkopi down on the left, and Nata off to the right. Turn right, and after just over 1km you'll see Periclis on the left. He has parking spots on the right of the road, and behind his taverna on the left. More important, he has good food and a warm welcome awaiting you!

For the rest of your journey up to Omodos afterwards, follow Dom's instructions. Carry on down and through Nata, then hang a right at the Choletria sign. This crosses the Xeros river on a concrete ford. Climb up the other side until you reach a main road. Turn left and carry on climbing to Omodos.

Coming back down from Omodos, don't bother retracing you steps. Drop straight down via Nikoklia to join the old Limassol road between Kouklia and Mandria. Have a great Sunday buffet (and remember, go there hungry!)

Cheers- AL

There's now a proper bridge across the valley.

But you better hurry up with your lunch, otherwise it is dark until you arrive at Omodos
I always need 2 hours for my Fish Lunch from 1 pm to 3 pm, perhaps you are much faster...

Max

Happy in Cyprus wrote: ↑Sat Sep 02, 2017 10:32 am ... but the family now live in Luton. They live in the area, Stopsley and Somerset Avenue, where we bought our very first house. Small world!

I lived half a mile away in Fermor Cr for donkeys years, Lloyd. Went to Stopsley Secondary Modern School from 59 to 63. My kid sister still lives just over the road from Somerset Ave in Eaton Valley Rd. She works in the Chiropractors oppoisite the Somerset Tavern (now a block of flats).

Small world indeed! Cheers- AL