The restaurant takes great pride in serving only the finest ingredients based on top quality, and only the freshest products.

The Big Green Egg is a high-end grill, slow cooker and smokermade and imported form the US. The restaurant is the first to use this appliance for commercial use in Cyprus and have been cooking and smoking with it for the last five years.

Surf and Turf is a main course which combines seafood and red meat. The seafood used may be lobster, prawns or shrimp, which may be streamed, grilled or fried.

At Grazie, they love pairing fresh local prawns or lobster with the finest quality beef steaks. If you’re not sure what you’d prefer, ask the knowledgeable staff for recommendations on food pairing.

All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor.

These days, most beef is aged in plastic shrink-wrap a process known as wet-aging. Dry-aged beef, on the other hand, is exposed to air so dehydration can further concentrate the meat’s flavor.

It’s a more expensive process than wet-aging, however, because the meat loses weight from dehydration and it also must be trimmed of its completely dried exterior.

The restaurant is open during the whole week from 12:00 to 23:00.

Contact information:
Telephone: 26818298
Address: corner Anastasias 3&5 Theoskepastis strs., Kato Paphos, Paphos
Facebook: Grazie Restaurant Pafos Paphos

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