Seven St. Georges

When in Cyprus, and especially when in the Paphos area, a trip to
Seven St. Georges is a must. Most other places that advertise the gut-
busting Cypriot mezze say "12 courses" or maybe "14 courses". The
difference at 7 Saints is that there is no fixed number of courses -
the food keeps on coming until you give in and beg for mercy.

As anyone who knows me will testify though, that is never. I'm sure I
heard the chef telling the kitchen "those veggies on table 7 STILL
want more...".

When I stop it's out of politeness, or a need to get back home before
I turn into a pumpkin (and get served to myself as another course!)
Last time out we had 16 courses on top of the dips intro, bread, salad
and dessert. This time, mainly because of overload in the kitchen I
think, we had 14. By the time you include all the dips, bread etc.,
that's like 20 courses, spread over 3 1/2 hours.

Wife loves this kind of meal because I usually just Hoover up my meal,
finishing well before her. This style, with individual dishes turning
up every 10 minutes or so keeps the dining slow paced and the
conversation flowing.

The dishes are listed below. It may sound just like "carrot" or
"leeks", but that's just shorthand for "best way I ever had carrots
served" and "most delicious leeks ever". Of course ours was the veggie
mezze, you can also have meat, fish or mixed. I reckon doing a veggie
one gives the kitchen palpitations.

Dip Intro - Pickled chilli, beetroot, smooth fava, cauliflower dip,
carrot dip, potato salad, tzatziki, kessari cheese.

Courgette with egg.
Sauteed Cauliflower.
Leek braised with fennel.
Imam.
Tarot Root.
Mushrooms.
Coarse Fava.
Roast carrots.
Basmati.
Cous cous.
Roast potatoes.
Ratatouille.
Spinach, wild fennel & garlic.
Wild asparagus.
Haloumi.
(So 15 courses after the starters)

Village Salad
Rustic Loaf

Bread & Butter Pudding.

Caraf of wine.

Total bill €45 - a bargain really for the quantity & quality of food,
the congeniality of the staff and the rusticness of the surroundings.
All the food is organic and locally sourced, grown by the proprietor
if possible.

That was our 4th visit - I'm looking forward to number 5.

Sent from my iPod.