The Pralina Experience ushers in a new era for its culinary identity, presenting a brand new menu that redefines contemporary Mediterranean cuisine in Nicosia. The menu is inspired by three basic elements: earth, fire, water and follows the nature of the season and the rhythm of the raw material.
The Pralina Experience kitchen cooks with the freshest that each season has to offer, without unnecessary interventions, without preservatives, artificial sweeteners or unnecessary sugar. This is how the natural identity and character of each dish emerges.
The raw material plays a decisive role in the new philosophy. The Pralina Experience collaborates with farms and producers from Cyprus, Greece and abroad, choosing excellent quality ingredients, fresh fish of the day and fine cuts, serving the authentic taste, without compromise. Partnerships are based on shared values, on people who cultivate responsibly, observe the land with patience and treat the product as a culture.
In the spring menu, modern technique meets familiar Mediterranean references through creations such as lamb tartare with Cypriot capers and caramelized tomato, the pappardelle with braised beef and veal broth, but also the lemon artichoke mousse with Cypriot tomato marmandasliders and marinated anchovies – dishes that capture the new direction of cuisine with clean flavors and a modern Mediterranean look.
Fire takes on a leading role through fine cuts and raw materials such as Japanese Wagyu from Kobe and Kagoshima areas and Spanish Iberian from the famous Dehesa. On the side they are offered by new land potatoes in the wood oven until fragrant Cretan butter with marrow which is completed on the table.
The sea is reflected in dishes such as red shrimp carpaccio with black garlic cream, o white smoked taramas with courgette peels and organic Cyprus potatoes, but also the Corfu burdeto on the grill.
The Asian influence remains present with signature sushi options such as the Spicy Balfegó Tuna with smoked Florini pepper cream and the Salmon Truffle Roll with white oil and seasonal black truffle.
The menu is completed with desserts that give a new dimension to familiar flavors, such as Millefeuille Anarís with black cherry, Matcha Tiramisu, Pavlova with fresh berries and lime sorbet and Jasmine Choco Mousse with aromas of jasmine and different textures of chocolate.
The chef with his team, the sommelier and all the service staff, form an overall hospitality experience that combines knowledge and care. The Pralina Experience differentiates itself from the conventional restaurant experience and opens a new chapter in Nicosia’s culinary scene – more mature, more substantial and more Mediterranean than ever.
31 Stasikratous, Nicosia, 22 665588.
