OUR STORY
So they built. With their hands, and from scratch, they raised a small kiosk on that land. People came. They were hungry. They fed them. And then they came back.
That was the beginning.
From that kiosk, little by little they built a small taverna. The taverna grew, the menu grew — kleftiko slow-cooked until it surrendered, lamb chops and pork chops grilled over open flame, the deep, honest flavours of Cyprus that have fed families for generations.
One step at a time. One season at a time. One guest at a time.
Thirty-three years later, that piece of land holds a fully operating taverna — welcoming up to 150 people, open throughout the year, and still in the hands of the same family…, with the same values, with the same belief that something extraordinary can grow from bare ground.
Photo 1 of 12
From the family album.
Nothing was given. Everything was built.
- 1993
- the year it began
- 3
- generations
- 150
- seats under the pines
- 33
- years and counting
THE NAME
The name "Maramenos," though it doesn't reflect the place, carries a story: the old ones used to say that, owing to the peculiarity of the soil and the temperature in certain seasons, whatever you planted there would wither (in Greek: marathei — μαραθεί). So the whole area was named Maramenos — and from there came the name of the restaurant.
