Sam Kaz­zaz

Financial Mirror (Cyprus) - - FRONT PAGE - Patrick Skin­ner

Eight years ago, a friend alerted me to a “Le­banese” restau­rant at Pis­souri Bay. Mary and I duly went along to the and en­joyed dishes that were not just Le­banese but had a dis­tinctly fur­ther east touch to them. We met Sam Kaz­zaz the chef-pro­pri­etor, thereby start­ing an en­dur­ing friend­ship. Af­ter I had writ­ten a favourable re­view in the Bri­tish Forces news­pa­per, Sam called me to say that al­though al­ready busy with busi­ness from people at the Bases, the write-up had lots more queu­ing down the street.

He very gen­tly added that if I were to write about him in the fu­ture would I be so kind as to spell his name cor­rectly, which was and NOT a not-quite-rude Ara­bic col­lo­qui­al­ism. His man­ner demon­strated Sam’s con­sid­er­able gen­eros­ity, fur­ther shown since be­cause it has been a mat­ter of se­ri­ous threats to make Sam ac­cept pay­ment for a meal. I must add that he is an enor­mous con­trib­u­tor to sev­eral char­i­ties, which he is to­tally mod­est about.

Kaz­zaz

Baz­zaz,

For some years now Sam has had a set­tled team of kitchen and front-of-house people and doesn’t rat­tle the pans him­self any more, but closely watches ev­ery plate that comes out of the kitchen (and takes a good look at them when they go back as well).

The Li­manaki cui­sine has evolved slowly and steadily to one that could be de­scribed as “Slightly East­ern In­ter­na­tional”. There are tinges of cumin, car­damom, hints of curry (Li­manaki’s own) and to pick a favourite, the spicy lamb is very spe­cial in­deed. Sam likes his food to look good, too as my pic­tures show.

A great friend and con­nois­seur of foods mid­dle and far east­ern is Fran­cis Gel­dart, one of Sam’s “reg­u­lars”, who lap-topped this re­view to me.

“There are plenty of good places to eat scat­tered around the vil­lages to the west of Li­mas­sol. Li­manaki at Pis­souri Bay has, how­ever, been by far our favourite over the last eight years. When it comes to restaurants, Sam Kaz­zaz un­der­stands the full mean­ing of the word “qual­ity”:

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