Where to Eat in Paphos: Onar, Paphos

Onar: A Culinary Odyssey of Cypriot and Greek Delights

Where to eat at Paphos restaurants, Cyprus. Picture this: you stroll into a space where the past cozies up with the future. Onar does just that. Nestled on a quaint little street, it’s got a roomy dining area inside and a few tables outside, just perfect for people-watching. As one of our regulars puts it, “It’s like dining in the past but with a menu from the future.”

Setting the Bar High: The Onar Experience

Onar flung open its doors late last year, and those of us who love dining at Oniro walked in with sky-high hopes. The menu? Oh, it’s a modern twist on some tantalizing Cypriot and Greek dishes. But I gotta say, the menu can be a head-scratcher. If Hellenic cuisine isn’t your jam, you might miss some fantastic bites. It’s like trying to crack a delicious code!

A Feast to Share

The idea’s simple and oh-so-pleasing: pick a bunch of dishes and share the love. The menu’s got it all—dips, salads, starter plates, meats, and the freshest fish fillet of the day. Vegetarians, you’re in for a treat! Our meal kicked off with a wooden box filled with two hearty slabs of bread, drizzled in virgin olive oil and oregano, with olives playing sidekick. Now that’s how you start a meal!

First on our list was a big ol’ serving of Cretan Skioufikta. The description? Three words: posirti, pecorino from Amphilochia, poached egg. If you’re scratching your head over skioufikta, you might skip this gem. It took me back to a memorable Italian feast I had over 25 years ago near Florence’s Duomo. Been on the hunt for that magic pasta ever since, and guess what? Onar nailed it. Hand-turned pasta, scrumptious bacon, a heap of pecorino crowned with a poached egg—absolute bliss.

A Symphony of Flavors

Dishes danced to our table in no set order. Next were the Charred Oyster Mushrooms, with Metsovone cream, mushroom demi-glace, and cashews. “Mushrooms are the new superfood,” my buddy joked, and this dish sure felt like a healthy splurge. Simply put, they were outstanding.

Our last “shared” pick was the Beef and Lamb Meatballs, served with handmade pitta bread triangles, yoghurt, horn pepper, and pastirma harissa. Even with our pasta-filled bellies, I couldn’t pass up a meatball. The Middle Eastern flavors were a sensory joyride.

Sweet Endings and Wine Wonders

Despite being stuffed, we shared a Rum Baba, one of four dessert offerings. It was a fluffy sponge, bursting with Chantilly cream and drenched in rum syrup. Delightful. Wine lovers, rejoice! Onar’s got a rich list of Cypriot and Greek wines, with some quirky ones by the glass. I can’t imagine visiting Onar again without diving into that pasta. It’s been just 24 hours, and I’m already plotting my return!