We’ve all been there. It’s peak season in Ayia Napa and you’re seduced by tourist traps claiming the frozen fish is actually freshly caught and the ready made pasta sauce is actually an authentic Italian recipe. It’s enough to make even the most laid back of people see red. And though we all want a stress-free summer full of fun and good food, there are countless places which do nothing to help the flagging tourist industry. Therefore it’s a real treat when you find establishments that have taken this into account and put all their effort into making the dining experience special and, above all, honest. The new Peppermill restaurant is one such example. It’s the new addition to the Napa Plaza complex (in front of the hotel) in the heart of Ayia Napa, between Pepper Bar and El Chihuahua Tex Mex, serving a range of international grilled dishes. Fish and seafood, chicken, top steaks (Angus), lamb and pork fillets, and duck all cooked to perfection with special spices and marinades. Choose from Cajun, Indian, Mexican, Japanese or American inspired dishes and for vegetarians there are delicious grilled vegetables with balsamic dressing, wild mushrooms, and vegetable and fruit kebabs with cheese sauce. Barbecues are synonymous with summer and this is just like a barbecue party! Of course, you must try the starters (the delicious pineapple with spicy pork ribs) as well as the desserts. It wouldn’t be an exaggeration if we described the Peppermill as an international gastronomic destination. The décor is minimalistic, chic, modern and cool. And right next door in the hotel’s lounge bar is the Wasabi Sushi Bar with a wide range of fresh sushi, which you can order at Peppermill, too.12, Arch. Makarios St (the main road in front of the monastery), Ayia Napa, Tel: 23 816555.
Why should I go?Because you like good food which is top quality and delicious. The service is equally good.
What should I wear?Nobody cares what you wear in Ayia Napa so what difference does it make?
How much will I pay?Around €30-35 with drinks.
TipFrom the chef’s recommended range try the Angus steak (420 grms) marinated with herbs. It’s exquisite.
By Nina TheocharidouPhotos Angelina Magidi