A Chef’s Counter Journey

An intimate tasting experience that explores the contemporary gastronomic identity of Cyprus through a distinctive culinary approach that combines selected local and seasonal produce with international ingredients, global influences and modern techniques.

Course by course, guests discover how this dialogue between local character and international inspiration shapes each creation, moving freely beyond the boundaries of tradition. With the chef guiding the experience and sharing the ideas and techniques behind every dish, the evening unfolds as a journey of discovery, rooted in Cyprus, yet open to a broader global culinary perspective.

• Price: 135 euros per person
• Availability: 5 people

This menu is prepared and served in several unique ways which expands Salt & Fire's capabilities and offerings:

For one day only, 8th October, Salt & Fire will open its tasting menu experience exclusively to Mastercard cardholders, at a preferential rate.

This isn't our everyday menu: it's a six-course showcase of where our kitchen is heading, built entirely around the wood fire and the season.

Expect savoury sorbets built on fermentation, prized seafood set alongside standout local meat, and even dessert finished over the flame. These dishes will be framed by the best local and seasonal produce, brought together with a few exceptional ingredients from further afield.

Seats are strictly limited, reserved for guests who want to taste our menu development first-hand, ahead of anyone else. During the dining experience, our staff will explain the preparation and cooking process in detail.

This allows us to share the knowledge behind these unique plates before guests taste them, enhancing their appreciation.

• Price: 95 euros per person
• Availability: 20 people

An intimate dining experience at the heart of Kuzina, where the theatre of live-fire cooking becomes part of the evening itself. Guests gather around the table as executive chef at Thanos Hotels David Goodridge and his culinary team present a succession of premium cuts, seared and finished live before them — each one a study in technique, timing, and flavour.

The evening unfolds course by course, with every cut thoughtfully paired against a curated selection of Cypriot wines, chosen to complement the richness and character of the meats and to showcase the island's own winemaking heritage. Conversation, aroma, and craftsmanship blend into one continuous experience, guided from start by the chefs themselves. Service also included not only chefs, so I change to team

The evening closes with a dessert course, offering a final, elegant note to round off the sensory journey — a fitting finale to an evening built around precision, produce, and place.

Chef's Table at Amyth is designed for those who want more than a meal: a front-row seat to the kitchen's craft, paired with the best of Cyprus in the glass.

• Price: 160 euros per person
• Availability: 4-8 people