We visited one of the most talked about restaurants in Larnaka

And it was love at first bite

Have you ever eaten a dish in a tavern or a restaurant and fell in love with it?

SeaNatra in the heart of Larnaka, serves up delicious dishes that evoke feelings similar to those of love. Since July 2023, its reputation has become a common secret amongst locals and visitors alike.

Led by the talented Chef Eugenios Charalambous, SeaNatra offers a seasonal menu full of creativity and variety. Using a mix of techniques and bold ideas, he has helped elevating the gastronomic scene of Zeno’s city, Larnaka.

We have tried SeaNatra's cuisine and want to share our experience with you.

First impression: Mediterranean beauty meets contemporary elegance!
We arrived around 7 in the evening and sat at one of the wooden tables, relaxing in its enchanting atmosphere. The decoration is inspired by the azure waters and golden sands of Cyprus, offering a stunning view of the sea in Larnaka.

First taste: A great culinary experience

With the guidance of the friendly staff, we selected several standout dishes including a few of the restaurant’s best-sellers: moussaka croquettes, Hellenic lamb gyros tacos, shrimp saganaki orzo, and slow cooked veal cheeks.

Everything we tried was delicious, but the Hellenic lamb gyros tacos stole the show. Served on a homemade pita, the lamb was tender, juicy, and slow-cooked for 28 hours. It was topped with a crisp cabbage slaw, spicy yogurt sauce, and crunchy onions. A true masterpiece that showcased the chef’s skill and attention to detail.

The moussaka croquettes also stood out. Crispy on the outside and rich in flavour, they offered a modern twist on a classic dish and were absolutely packed with taste. Definitely a must-try!

The shrimp saganaki orzo was delightful! Essentially a orzoto with shrimp, infused with ouzo, mandarin, smoked feta, and spinach sauce. This dish clearly reflects the kitchen’s creative and refined approach to traditional Greek flavours.

The final culinary creation we tried was the slow cooked veal cheeks, drizzled with commandaria wine sauce. A dish that truly showcases the cooking expertise and talent of chef Eugenios Charalambous.