Best Cypriot Tavernas Near Ayia Napa — Ttappis, Mousikos, Old Simos & Kostaris (2026)
Four traditional Cypriot tavernas a short drive from Ayia Napa — in Paralimni, Sotira, and Deryneia. Away from the tourist strip, proper food, fair prices.
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Every repeat visitor to Ayia Napa has a list of places they don't tell too many people about. The restaurant one street back from the strip that doesn't need a sign. The taverna where the owner knows your drink order by the second night. The mezze that arrives in waves for an hour and a half and costs half what the harbour restaurant charged.
Kostaris, Tappis, Mousikos, and Old Simos are four of those places. Here's what to know about each.
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Ouvrir le planificateurKostaris is a family-run traditional Cypriot taverna in Deryneia that operates on the principle that if the food is good enough, people will find you. They're right — and the regulars who've been making the 20-minute drive from Ayia Napa for years prove it.
A proper sit-down taverna with the full spread: mezze, grilled meats, and home-style Cypriot cooking increasingly hard to find in a resort town. The kitchen's name has become synonymous with one dish in particular.
The ofto kleftiko is the signature — slow-cooked lamb in a wood-fired oven with locally grown potatoes. It's the reason regulars come. Order it.
For groups: the mezze sequence (15–20 dishes, course by course) is the way to eat here. Grilled halloumi, village salad with caper leaves, dips, and grilled meats all feature. The lamb, whenever available, is the standout.
Locals, return visitors, the occasional group that found it by word of mouth. Families on Sunday lunch. The kind of place where the owner or a family member is usually front-of-house and actually cares whether you enjoyed the meal.
Cost: €16–24 per head for mezze. Fair for the quality.
Voted best taverna in Cyprus (Cyprus Eaten awards). Established in 1985, passed to the next generation — the recipes are unchanged and kept in the kitchen's handwritten journal. Located in Paralimni, 15 minutes from Ayia Napa. Google 4.4★ with 598+ reviews.
The building itself is worth visiting: period stone arches, old wooden beams, open fires in season — the kind of atmosphere that comes from a place that has never tried to look like something it isn't.
A traditional Cypriot taverna on a genuine charcoal grill. The menu covers the classics: souvlaki, sheftalia, halloumi, mezze, and daily specials. Head chef Stavrouilla still cooks from the same family recipes that earned the original reputation.
The sheftalia — Cypriot pork and herb sausage wrapped in caul fat, grilled over charcoal — is the dish that defines this kitchen. The recipe is from the family journal and unchanged since 1985.
The mixed grill (souvlaki, sheftalia, lamb chops together) is the best-value order for a table. For a lighter meal, the mezze dips, grilled halloumi, and fresh bread is a well-executed simple lunch.
Stone building with open fires. A crowd that's there because they've been before, or someone pointed them here. The most atmospheric of the four tavernas on this list.
Cost: €14–20 per head. Exceptional value for an award-winning kitchen.
⚠️ Closed Sundays. Open Mon–Sat 6:30pm–10:30pm only.
Mousikos is a meat taverna in the truest Cypriot sense — charcoal grill, proper cuts, village dishes you won't find on the tourist strip. Rated 4.7★ on TripAdvisor with 726 reviews and ranked #1 in its area. Located in Sotira village, 15 minutes from Ayia Napa by taxi or car.
A traditional Cypriot grill house that focuses on meat and does it properly. The full menu: souvla (lamb, goat, or pork), kleftiko, sheftalia, homemade halloumi, kolokasi (taro root — the village specialty known locally as poulle), and snails in season. No tourist-strip shortcuts.
Souvla is the centrepiece — ask for lamb or goat. Kolokasi (taro root, slow-cooked) is the village dish locals order; it's not on most tourist menus. Snails when available — they run out. Order a mixed grill platter for a group: souvla, lamb chops, sheftalia, all at once.
To start: homemade halloumi (grilled on site, different from anything packaged), village salad, hummus and fresh bread.
Cypriot red wine in a carafe pairs well with lamb. Keo draught if you want something cold.
Unpretentious, local, loud when it's busy. The charcoal smell hits you before you sit down. Popular with Cypriot families from surrounding villages — always the right sign.
Cost: €16–24 per head for a full meat dinner with drinks.
The building dates from 1920. The taverna that opened inside it in 1996 is now run by the original Simos's own grandson — also named Simos — and his wife Andri. Rated 4.8★ across 1,082+ reviews. In the same village as Mousikos, so worth combining as a Sotira evening.
The "old" prefix is earned: Old Simos has outlasted decades of changing tourist fashions by continuing to cook good Cypriot food in an old stone room with arched ceilings, and doing nothing else.
A classic village-style taverna transplanted to the edge of a resort town. The setting is relaxed, often with outdoor seating under vines or a shaded terrace, and the food is exactly what it's always been: mezze, grills, local fish, and the kind of generous portions that reflect an older Cypriot hospitality tradition where leaving a guest hungry was a failure.
Old Simos is particularly good for the full traditional mezze experience — the version where the dishes arrive slowly and you're still eating ninety minutes after you sat down. The starters alone cover most of the Cypriot dip-and-salad canon; the main courses include both grilled meats and whatever seafood is running that day.
The loukoumades (hot honey doughnuts) at the end, if offered — say yes immediately.
The slow-cooked dishes are a kitchen strength: anything braised or long-cooked is worth ordering over a quick grill if you're there with time.
Warmth. The kind of restaurant where the staff remember whether you were there last year and ask about it. Local families, couples who've made it a tradition, and the fortunate newcomers who found it in their first few days rather than their last.
Cost: €18–26 per head. Exceptional value for the experience.
All four are worth visiting at least once. If you have to pick:
Ayia Napa's Local Tavernas — The Four Worth Knowing (2026)
Kostaris Taverna (Deryneia — 20 min drive)
What It Is
What to Order
The Vibe
Ttappis Tavern (Paralimni — 15 min drive)
What It Is
What to Order
The Vibe
Mousikos Taverna (Sotira village — 15 min drive)
What It Is
What to Order
The Vibe
Old Simos Taverna (Sotira village — 15 min drive)
What It Is
What to Order
The Vibe
How to Choose Between Them
| Taverna | Location | Best for | Signature strength |
|---|---|---|---|
| Kostaris | Deryneia (20 min) | Groups, first-time mezze | Family-style Cypriot cooking |
| Ttappis | Paralimni (15 min) | Value, unpretentious nights out | Mixed grill, sheftalia |
| Mousikos | Sotira (15 min) | Meat lovers, Sunday lunch | Souvla, lamb chops, sheftalia |
| Old Simos | Sotira (15 min) | Full traditional experience | Long mezze, slow-cooked dishes |
Practical Notes
- All four require a short drive or taxi — none are in central Ayia Napa. A taxi costs €8–15 depending on the village. Book the taxi back before you eat if you're not driving
- Book ahead for Friday and Saturday evenings in July–August — these places fill with locals and regulars and don't have the spare capacity of tourist-focused restaurants
- Go hungry. Cypriot taverna portions are generous and mezze is a multi-course commitment
- Cash is welcome everywhere, cards usually accepted — confirm before you order if it matters
- Ask for specials — the day's catch, the slow-cooked dish, whatever the kitchen is proud of that week. The best things aren't always on the printed menu
- Mousikos and Old Simos are both in Sotira — you can visit one for early dinner and the other on a different night without going far
Quick Reference
| Taverna | Drive from Ayia Napa | Signature dish | Best for | Cost/head |
|---|---|---|---|---|
| Kostaris | 20 min (Deryneia) | Ofto kleftiko, full mezze | First-time mezze experience, groups | €16–24 |
| Ttappis | 15 min (Paralimni) | Sheftalia (unchanged recipe since 1985) | Value, atmosphere, unpretentious evenings | €14–20 |
| Mousikos | 15 min (Sotira) | Souvla + kolokasi (taro root) | Meat lovers, local crowd, charcoal grill | €16–24 |
| Old Simos | 15 min (Sotira) | Long traditional mezze, slow-cooked dishes | Full experience, warm atmosphere | €18–26 |
| Booking | Essential for Fri–Sat Jul–Aug | — | Call ahead; these fill with locals | — |
| Taxi | €8–15 depending on village | — | Book return before you eat | — |
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