Our story

T' Ambelin opened in 1987 in an old stone house in Limassol's historic centre, with five tables and a fireplace. The tables grew to twenty-five, but the kitchen never changed: souvla over charcoal, vine leaves rolled by hand, bread kneaded every morning.

Our vegetables come from our own garden in Kellaki and our wine from small producers in the Limassol mountains. We don't rush, not in the kitchen and not at the table.