Since 1990, Bellapais has operated on St John’s Street with a menu that refuses to choose between a classic steakhouse and a traditional Greek taverna. It is a place where white tablecloths and exposed brick frame a dining room that has changed very little over the decades, maintaining a formal but family-run energy that feels increasingly rare in the city center.
The kitchen handles its own butchery on-site, hand-cutting Scotch beef before it hits the charcoal grill. You will see tables crowded with fillets, rib-eyes, and massive 22-ounce T-bones, often paired with retro sauces like Diane or Au Poivre. The Greek side of the operation is just as substantial, turning out slow-baked Kleftico lamb shoulder, beef Stifado in red wine sauce, and charcoal-grilled pork souvlaki. For groups of four or more, the four-course Meze turns the meal into a sprawling tour of the Cypriot repertoire.
Portions here are significant – sides and mains alike are plated with an intent to fill you up rather than just refined presentation. This consistency has created a loyal local following, meaning weekend tables are difficult to secure without planning. You typically need to book weeks, and sometimes months, ahead to get a seat during peak hours.
Bellapais Steak House & Greek Restaurant