Serving Every Tuesday and Thursday

Souvlaki and Sheftalia

Now you can surf the net, play Mafia Wars, Farmville or your favourite Facebook app and answer your emails while enjoying the fresh air, mountain views and waiting for a delicious traditional meal, served in traditional style.

What is Souvlaki?

Souvlakia Souvlaki

Souvlaki is basically small pieces of meat char grilled on a thin skewer, one of the most apparent attributes of Souvlaki is it’s fresh off the charcoal barbeque flavour.

Traditionally lamb meat is used, chicken and pork however,have become the most common and on rare occasion beef or fish. Today almost all establishments that offer Souvlaki, only serve pork or chicken.
The word souvlaki is a diminutive of souvla ‘skewer’, itself borrowed from Latin subula.

What is Sheftalia?

Shefltalia Seftalia
Sheftalia is a traditional Hellenic Cypriot food. It is a type of very tasty sausage where the sausage mixture is purposefully made chunky as the sausage skin, unlike traditionally known methods, uses the porous membrane that surrounds the stomach, to wrap the ingredients rather than sausage casing. .

The filling is made of ground pork or lamb shoulder or leg mixed with finely chopped onion, parsley and spices. It is barbequed over charcoal until golden brown.

How is Souvlaki and Sheftalia served?

– They are severed together or separate depending on preference, served, in a pita bread sandwich and  garnished with traditional sauces, or still attached to the skewer on a dinner plate.
– It is commonly served in pita bread with handsome portions of chopped raw onion and parsley.
Small pieces of cubed cucumbers, cubed tomatoes and sliced cabbage are also a popular combination and sometimes with fried potatoes.

History of Souvlaki , how did it all start?

Souvlaki dates back in the hellenic world to ancient times and it was known with the name (obeliskos), “spit”, mentioned amongst others in the works of Aristophanes, Xenophon and Aristotle  –  ‘A meat and bread dish’ that resembles Souvlaki.

Reference for the spits are found in complete correspondence in writings since the early 17th century. Ruins of eating areas dating back many more centuries clearly indicate the use of stone cooking structures that resemble barbeques with small openings at the foundation to ensure even oxygen supply to the coals.