CYPRUS EATING AWARDS: These are the big winners of the night

CYPRUS EATING AWARDS: Presented by Nespresso

The biggest gastronomic institution in Cyprus honoured the leading figures of the dining scene.

The Cyprus Eating Awards, the largest gastronomic institution in Cyprus, which for 21 years have been rewarding and highlighting the very best of gastronomy, were presented once again this year. The awards ceremony was organised once more by Check In Cyprus, following international standards and recognising the efforts of those who never rest on their laurels and consistently deliver high quality and continuous improvement in their services.

The awards ceremony for the best restaurants in Cyprus for 2025 took place with great splendour on Tuesday, 3 February 2026, at the luxurious Four Seasons Hotel in Limassol. The gastronomic creations of the evening were curated by chef Giorgos Papazacharias, awarded two Michelin stars and a Green Star, from the iconic Delta restaurant at the Stavros Niarchos Foundation Cultural Centre, in collaboration with the Executive Chef of the Four Seasons Hotel, Panagiotis Charalambous.

The institution was once again presented by Nespresso, with Bank of Cyprus as the main sponsor and Charalambides Christis as the strategic partner. The event was held under the auspices of the Deputy Ministry of Tourism.

The hosts of the evening were Vicky Stavropoulou and Danai Barka, while guests were accompanied musically by Andromache, performing her hit songs.

Both the restaurants and the readers of Check In Cyprus once again embraced the initiative, showing strong interest and supporting their favourite restaurants with their votes. In total, 92,387 votes were counted, a figure that demonstrates the public’s tangible love for the awards.

The menu included:

Welcome drink
White sparkling wine Montelvini Prosecco, Nespresso Negroni cocktail, and the non-alcoholic options S.Pellegrino Limonata & Aranciata.

Prawn
Flame-grilled prawn, accompanied by an edible carrot “head”
and lemon sauce, with rose leaves.
Château La Coste “Rosé d’Une Nuit” 2024, Dry Rosé Wine

Sourdough mushroom
The chef’s sourdough mushroom, enriched with aged vegetable paste,
served with a velvety veal cream.
Champagne Jacquart Cuvée Brut Mosaïque, White Sparkling Wine

Cod
Cod scented with bitter orange leaves, served
with a rich seafood sauce.
Zambartas Promara 2024, Dry White Wine

Sole
Sole with notes of mastic and sea-water mint, served with cabbage,
courgette purée and a foamy sauce with rhubarb, oysters and Oscietra caviar.
Bouchard Aîné & Fils Chablis 2022, Dry White Wine

Dessert
Poppy seed, scented with sea buckthorn, accompanied by
caramelised butter mousse and a paste of aged hazelnuts.
Papagiannakos Melias 2021, Dessert White Wine

NESPRESSO
Origin India

The dinner dishes were accompanied by Italian waters:
S. Pellegrino Sparkling Natural Mineral Water and Acqua Panna Natural Mineral Water.

The selected caviar bears the signature of Oscietra Antonius.

With entries from 91 restaurants, the awards were presented across 17 categories: New Arrival, Fish, Greek Cuisine, International Cuisine, Mediterranean Cuisine, Asian Cuisine, Grill Bar/Pub, Cocktail Wine Bar/Restaurant, Street Culture, Summer Venue, Hotel Restaurant – Luxury Dining, Hotel Restaurant – Lifestyle Dining, Hotel Restaurant – Outdoor Dining, Taverna, Souvlaki, Contemporary Cypriot Cuisine, and the Check In Special Award 2025, which this year was awarded by the editorial team of Check In Cyprus to Modern Cafe.

As every year, the restaurant that received the highest number of votes from Check In Cyprus readers was honoured with the title “Readers’ Favourite”, independent of any category. A total of 92,387 readers took part in the voting process.

Honorary awards were also presented for Cypriot Product of the Year, Best Gastronomic Rise, Best Out-of-Town Escape, Contribution to the Gastronomic Scene, and Contribution to the Hospitality Industry. At the same time, awards were given for Young Chef of the Year, Best Concept Restaurant, All Time Classic, and Best Wine Culture. In addition, three Lifetime Achievement Awards were presented, honouring businesses that have left an indelible mark over time. Finally, for the first time in the history of the institution, two individuals from the hospitality sector were honoured with the Best Restaurateur distinction.

HONORARY AWARDS

CYPRIOT PRODUCT OF THE YEAR 2025

Foiniotiko Loukoumi “Ourania M.D. Pilavaki”

The award was presented by Maria Panayiotou, Minister of Agriculture, Rural Development and the Environment, and Marios Constantinou, Chief Executive Officer of Charalambides Christis.

CHECK IN READERS’ FAVOURITE RESTAURANT

7 Linoi, Kapileio, Limassol OWNER / CHEF: Savvas Kyriakou
SOMMELIER: Andreas Psaras

The award was presented by Theoni Panagi, Editor-in-Chief of Check In Cyprus, and Michalis Christodoulou, Editor at Check In Cyprus.

WINE CULTURE AWARD

Acane, Limassol OWNER: Fun and Gourmet Ltd
GROUP EXECUTIVE CHEF: Dimitris Chaidemenos
CHEF DE CUISINE: Kostas Stathakos
WINE DIRECTOR: Sotiris Neophytides MS
HEAD SOMMELIER: Andrian Andronache

The award was presented by Nicos Eliades, Executive Director of Vassos Eliades Ltd.

YOUNG CHEF OF THE YEAR

The Young Chef of the Year award is presented to a young, promising chef whose future lies ahead with creativity, passion and dedication to the art of gastronomy.

Nicolas Anastasiou
Nerea

The award was presented by Chrysanthos Tsouroullis, Chief Executive Officer of the DIAS Group and SIGMA Television.

BEST GASTRONOMIC RISE

An award honouring a restaurant and its people who, from the outset, demonstrated impressive development, consistent quality and a clear gastronomic vision, substantially raising the bar of contemporary dining.

Sentio, Nicosia OWNERS: Andreas Giagkoulas, Dimitris Stavridis, Michalis Constantinou, Lefteris Gougousis
HEAD CHEF: Andreas Giagkoulas
HEAD SOMMELIER: Michalis Konstantinou

The award was presented by Vasiliki Kassianidou, Deputy Minister of Culture.

CONTRIBUTION TO THE GASTRONOMIC SCENE

Awarded to a dining establishment whose actions highlight global excellence in contemporary fine gastronomy and have dynamically contributed to the upgrading of the gastronomic standard.

Cap St Georges Hotel & Resort, Paphos OWNER: Cap St Georges Hotel & Resort

The award was presented by Theoni Panagi, Editor-in-Chief of Check In Cyprus, and Michalis Christodoulou, Editor at Check In Cyprus.

CONTRIBUTION TO THE HOSPITALITY INDUSTRY

The presentation of this honorary distinction represents a modest tribute to a journey that, for five decades, has been inextricably linked with flavour, quality and everyday life in Cyprus.

Zorbas Group

The award was presented by Annita Demetriou, President of the House of Representatives.

BEST CONCEPT 2025 (2 Winners)

• For its unique identity, consistency of vision and the overall experience it offers:
The Shopkeeper & Co, Limassol OWNERS: Alexis Themistocleous, Cynthia Livaniou, Dimos Dimosthenous
CHEF: Andreas Onisiforou
DIRECTORS: Alexis Themistocleous & Cynthia Livaniou

• For its immediate, vibrant and authentic entertainment format that remains memorable to the visitor:
Black Brick All Day Venue, Nicosia OWNERS: Panagiotis Panagiotou & Marios Charalambous
CHEF: Giannis Pratikakis
OPERATIONS MANAGER: Andri Violanti

Both awards were presented by actress Marina Vrondi from the SIGMA TV comedy series “Oikogeneia Poullaki“.

BEST OUT-OF-TOWN ESCAPE

Mensa, Panagia, Paphos OWNER: Andri Agapiou
HEAD CHEF: Giannakis Agapiou
PASTRY CHEF: Eleni Agapiou

The award was presented by Georgia Leukaeriti, Executive Adviser of Petrolina (Holdings) Public Limited, and Iosif Iosif, Deputy General Manager of DIAS Publishing House & SIGMA Television.

ALL TIME CLASSIC

Pyxida, Nicosia

OWNERS: Petros Georgiou & Giannos Christoforou
HEAD CHEF: Artiom Canschi

The award was presented by Andreas Avraam, General Manager of Eat App Cyprus & Greece, and Angelos Iacovides, Head of Marketing at Intercollege.

BEST RESTAURATEUR (2 Winners)

This honorary distinction was presented for the first time in the history of the institution to two emblematic figures of Cypriot hospitality. Two individuals with different paths and approaches, yet sharing a common goal and common field: hospitality as a means of expression, service and creativity.

• To a communicative professional who leads with humanity and proves, every day, that success in hospitality is built on authenticity and hard work.
Thomas Bekas
Beba

• To a demanding entrepreneur whose journey is defined by strategic thinking, strict quality standards and a deep understanding of hospitality.
Pavlos Kyriakou
Amaro Hospitality Group

Both awards were presented by Christos Michalaros, journalist and presenter of the SIGMA TV current affairs programme “Mesimeri kai kati”.

LIFETIME ACHIEVEMENT AWARDS

Presented to hospitality businesses with a history of more than sixty years.

NICOSIA
Tria Fanaria Lemonaris, 1952

NICOSIA
Taverna Pissas, 1960

LIMASSOL
Mageireion I Sykamnia, 1950

The three awards were presented by Charalambos Prountzos, Mayor of Nicosia, and Giannis Armeftis, Mayor of Limassol.

SPONSORSHIP & PARTNERSHIP IDENTITY

CYPRUS EATING AWARDS 2025

Presented by: Nespresso
Main Sponsor: Bank of Cyprus
Strategic Partner: Charalambides Christis
Hospitality Sponsor: Four Seasons Hotel Limassol
Organised by: Check In Cyprus
Under the auspices of: Deputy Ministry of Tourism

Sponsors:
San Pellegrino Sparkling Water, Acqua Panna Natural Mineral Water, Zambartas Wineries, Château La Coste, Bouchard Aîné & Fils, Papagiannakos Winery, Champagne Jacquart, Montelvini Prosecco, KEO Beer, Intercollege Culinary and Pastry Programmes, ECOMMBX, Eat App reservation management platform, Petrolina, Blue Island fish markets, Splendid Events.

Official Gastronomic Partner: Amaxulus

Driving the future safely: the Pilakoutas Group, with the full range of hybrid and electric Renault vehicles.

SPECIAL THANKS FOR THEIR CONTRIBUTION TO THE CREATION OF THE MENU

Chef Giorgos Papazacharias, as well as the Head Chef of Delta restaurant, Lefteris Tsougas, and their collaborator Giorgos Kalogeropoulos.
Group Executive Chef Panikos Chadjittofi and Executive Chef Panagiotis Charalambous of the Four Seasons Hotel, along with their team.
The Official Gastronomic Partner Amaxulus, as well as the company Antonius.
The team of the Culinary Arts Department of Intercollege.

Taste becomes inspiration, and the menu of the evening highlights the very best through the selected dairy products of Charalambides Christis.

THANKS TO THE FOLLOWING PARTNERS FOR THE PROVISION OF SERVICES

The company PartyGuide for the provision of its products.
Gold Boutique for the provision of clothing.

Hair stylist Constantinos Kanga for the hair styling of the contributors.
Michalis Orphanides, CEO of Make Up Designory Studio Cyprus, for the make-up artistry of the contributors.
Escluso Jewelry Boutique by Elena Andreou for the provision of jewellery.

Also read: Cyprus Eating Awards 2025 celebrate 21 years of excellence

CYPRUS EATING AWARDS: These are the big winners of the night

CYPRUS EATING AWARDS: Presented by Nespresso

The menu included:

CATEGORIES

NEW ARRIVAL

BEST INTERNATIONAL CUISINE

BEST ASIAN CUISINE

BEST GREEK CUISINE

BEST FISH

BEST MEDITERRANEAN CUISINE

BEST GRILL BAR / PUB

BEST COCKTAIL WINE BAR / RESTAURANT

BEST SUMMER VENUE

BEST STREET CULTURE

BEST CONTEMPORARY CYPRIOT CUISINE

BEST TAVERNA

BEST SOUVLAKI

CHECK IN SPECIAL AWARD 2025 – BEST CONTEMPORARY KAFENEIO

BEST HOTEL RESTAURANT – LUXURY DINING

BEST HOTEL RESTAURANT – LIFESTYLE DINING

BEST HOTEL RESTAURANT – OUTDOOR DINING