Souxou Mouxou Mandalakia
| Onasagorou 47, Nicosia |
5 priser
8.40/10.00 |
|
+357 22 666600 |
|
Souxou Mouxou Mandalakia på kartet
Vurdering
Lukashova Catherine (10.07.2016 21:24)
Extremely delicious meals and friendly service
Extremely delicious meals and friendly service
Peter-Michael Haddad (15.06.2016 09:55)
Great little restaurant with excellent food and service! Waiter made very good suggestions which complimented the meal very well. Recommended for a good steak
Great little restaurant with excellent food and service! Waiter made very good suggestions which complimented the meal very well. Recommended for a good steak
Phanos Anastasiou (08.05.2016 11:30)
Nice mezze
Nice mezze
Yiannis Xenophontos (13.11.2015 12:26)
Great place
Great place
Constantinos Michael (30.05.2012 23:06)
This is now my favorite restaurant in all of Cyprus. If Cyprus had Michelin, this place could get a star. Get all the vegetable appetizers, anything with eggplant, and the big pork leg main. I've eaten here twice, and both meals were excellent. Though there's no overarching theme, the food seems to be eclectic, from a variety of Greek cuisines from different regions of Greece, made with a playful, modern twist. This is exactly what I needed to evade the overbearing uniformity of mediocre "mezedes" everywhere else. For example, instead of the ubiquitous dip of "tyrokafteri", here we got a delicious airy mousse of greek cheeses topped with whole pink peppercorns. We absolutely loved any dish with eggplant. Even something as simple as "melintano-keftedes" (fried eggplant balls) had some extra depth (they contained crushed walnuts) and were super succulent. Generally, all the appetizers, especially the vegetable dishes, were excellent. The most memorable meat appetizer was the 3-meat meatball - nothing too crazy here, just a really juicy meatball, served with a sweet tzatziki-like relish. A lot of their names are playful; for example, the multi-meat meatball is called "Mperdemena Mpoutia" which stands for "mixed legs" (as in ham). Though we had ordered the fixed-price menu. we were almost too stuffed to enjoy the mains when they came. Which was a real shame. Though the first two dishes were good but not great (kontosouvli, which is large chunks of meat roasted on a spit, and another meat dish that escapes me right now), the grand finale was out of this world. Called "potsi tis pareas", it was a giant ham leg, slow roasted until it developed a crispy crust, with perfectly moist meat underneath, simply served on a bed of greens. It was absolutely perfect, and though one should feed a whole family, they brought out two, which meant that one went home with us. Yeah, it's Cyprus, where taking food home is uncommon, but I have no shame when the food is this good. The owner/manager, Andreas, was there both nights we dined at the restaurant. He's a real foodie, takes real pride in his establishment, and rightly so. He went out of his way to ensure we had an enjoyable night, and at the end even brought out some muscat desert wine on the house, after a delicious serving of their galaktompoureko (custard wrapped in phyllo).
This is now my favorite restaurant in all of Cyprus. If Cyprus had Michelin, this place could get a star. Get all the vegetable appetizers, anything with eggplant, and the big pork leg main. I've eaten here twice, and both meals were excellent. Though there's no overarching theme, the food seems to be eclectic, from a variety of Greek cuisines from different regions of Greece, made with a playful, modern twist. This is exactly what I needed to evade the overbearing uniformity of mediocre "mezedes" everywhere else. For example, instead of the ubiquitous dip of "tyrokafteri", here we got a delicious airy mousse of greek cheeses topped with whole pink peppercorns. We absolutely loved any dish with eggplant. Even something as simple as "melintano-keftedes" (fried eggplant balls) had some extra depth (they contained crushed walnuts) and were super succulent. Generally, all the appetizers, especially the vegetable dishes, were excellent. The most memorable meat appetizer was the 3-meat meatball - nothing too crazy here, just a really juicy meatball, served with a sweet tzatziki-like relish. A lot of their names are playful; for example, the multi-meat meatball is called "Mperdemena Mpoutia" which stands for "mixed legs" (as in ham). Though we had ordered the fixed-price menu. we were almost too stuffed to enjoy the mains when they came. Which was a real shame. Though the first two dishes were good but not great (kontosouvli, which is large chunks of meat roasted on a spit, and another meat dish that escapes me right now), the grand finale was out of this world. Called "potsi tis pareas", it was a giant ham leg, slow roasted until it developed a crispy crust, with perfectly moist meat underneath, simply served on a bed of greens. It was absolutely perfect, and though one should feed a whole family, they brought out two, which meant that one went home with us. Yeah, it's Cyprus, where taking food home is uncommon, but I have no shame when the food is this good. The owner/manager, Andreas, was there both nights we dined at the restaurant. He's a real foodie, takes real pride in his establishment, and rightly so. He went out of his way to ensure we had an enjoyable night, and at the end even brought out some muscat desert wine on the house, after a delicious serving of their galaktompoureko (custard wrapped in phyllo).
