We wanted lunch to taste like summer
Marinado started with a simple frustration: in Cyprus you are surrounded by some of the best produce in the Mediterranean, yet a quick lunch usually meant something beige, heavy and forgettable.
So we built a kitchen around the way people actually eat here: a grill at the centre, bowls of herbs and lemons within arm's reach, and pita coming out of the oven all day long.
Everything begins the night before. Chicken breast goes into marinades of lime and coriander, chilli and paprika, or lemon and oregano, and rests for a full twenty-four hours. Falafel is mixed from soaked chickpeas and fried only when you order it. Halloumi hits the grill until it's striped and squeaky.
Then it all lands on your choice of base — aromatic rice, a garden salad, or warm sourdough Cypriot pita — with a dip we made that morning: silky hummus, stone-ground tahini, bright guacamole, herby tzatziki.
Taste freshness in every bite. That's the whole idea — and the reason people keep coming back. 4.8 stars and counting.
Four things we refuse to compromise on
Picked for flavour
Cypriot tomatoes, cucumbers and herbs delivered daily. Nothing sits waiting for a shelf-life date.
Marinated 24 hours
Lemon, olive oil, garlic and herbs. Time does the work so the grill only has to finish it.
Healthy by default
Grilled first, fried rarely. Every bowl balances protein, greens and good fats without trying hard.
Made in-house
Hummus, tahini, tzatziki and guacamole whipped fresh each morning — plus meatballs rolled by hand.