me of a friendly team, led for the last ten years by George Kyriacou. The menu features French, Italian and Asian cuisine; Marennes oysters, bruschetta-foie gras, dim- sum; salmon tartare with passion fruit; and fine cuts of mature meat: ribeye, T-bone, Angus tomahawk; herb- crusted rack of lamb with cabernet sauce; and a fine wine list. For dessert: crème brûlée, lemon meringue tart, panna cotta, tiramisu. Great attention is paid to every detail in this restaurant, which can still seat up to 140 people. George Kyriacou : “At Sage we give our best to our guests. We understand that you have to get a good value when you are paying good money to go out. We respect that and give the best we can so that our guests have a great experience when they visit us.” Open from early April to the first half of November. www.sagerest.com
re de saumon aux fruits de la passion ; et belles pièces de viande maturée : ribeye, T-bone, tomahawk d’angus ; carré d'agneau en croûte d'herbes, accompagné d'une sauce au cabernet ; belle carte de vins. Au dessert, crème brûlée, tarte au citron meringue, panna cotta, tiramisu. Une grande attention est portée aux moindres détails, dans ce restaurant qui peut tout de même recevoir jusqu’à 140 personnes. Ouvert de début avril à la première quinzaine de novembre. It's one of the best restaurants in Ayia Napa: Sage offers all the ingredients for a successful evening out, with its well-appointed atmosphere and service, the tasty dishes of chef Antonis Kosma (our portrait) and the warm welco-
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