Stavros Greek Taverna

Greek Olives with Peppers

Taramasalata

Cod roe dip blended with olive oil, lemon juice & hint of garlic

Houmous

Chick pea dip with olive oil, garlic and lemon juice

Tzatziki

Greek yoghurt dip with cucumber, mint, garlic & olive oil

Patatosalada

Potato with olive oil, lemon, parsley & a hint of garlic

Salada Punjari

Beetroot with olive oil and garlic

Halloumi Cheese

Greek, soft goats cheese, charcoal grilled

Lounza

Greek cured, smoked ham

Loukanika

Greek village style sausages cooked on the grill

Pastouma

Greek village spicy sausages cooked on the grill

Kioftethes

Greek meatballs made with herbs and mild spices

Dolmades

Vine leaves stuffed with lean minced meat, rice, herbs and spices to make this classic Cypriot dish, served with tomato sauce

Chicken Souvlaki

2 skewers of specially marinated small pieces of chic

Pork Souvlaki

2 skewers of tender pieces of pork marinated in olive oil and oregano

Kioftethes Souvlaki

2 skewers of mince meat mixed with herbs and mild spice

Lamb Souvlaki

2 skewers of tender pieces of Iamb marinated in olive oil and herbs

Sheftalia

A Cypriot special homemade sausages with minced pork, parsley, onions, herbs and spices

STAVROS special mixed Souvlaki

Chicken and pork souvlaki with sheftalia and a lamb chop

Chicken Souvlaki

with salad and served in a pitta bread

Pork Souvlaki

with salad and served in a pitta bread

Lamb Souvlaki

with salad and served in a pitta bread

Moussaka served with Greek salad

Layers of potatoes, aubergines, courgettes and minced meat topped with bechamel sauce and grated cheese

Stuffed Vegetables with roast potatoes & Greek salad

Tomato and pepper stuffed with rice, onion, tomatoes, garlic, mint and parsley

Stifado served with roast potatoes and rice Pillaf

Cubes of beef slowly cooked with onions, Greek herbs and vinegar in a red wine sauce until very tender

Kleftiko served with roast potatoes and rice Pillaf

I he bandits way of slowly cooking lamb in the oven with onions, tomatoes, celery and carrots until so tender that it comes off the bone using only mountain herbs