Sannae has quickly established itself as a noteworthy addition to the culinary scene, showcasing the art of restraint in fusion cooking. Located in a secluded courtyard in Nicosia, this eatery has been generating buzz since its opening just over a month ago.
Photo: cyprus-mail.com
On a beautiful winter day, with the sun shining despite a chilly breeze, our visit to Sannae felt like the perfect way to embrace the changing season. Upon arrival, we were warmly welcomed by a cheerful hostess who promptly escorted us to our reserved table. The menu was refreshingly concise, eliminating the overwhelming options often found in fusion restaurants.
The offerings piqued our curiosity, leading us to order the Mamas Latinas Salad as a starter. This vibrant dish featured baby spinach, robata shrimp, sweet papaya, cherry tomatoes, red onion, avocado, and a zesty yuzu-sesame dressing. The ingredients melded beautifully, delivering a refreshing burst of flavours that left us wanting more.
For our mains, we opted for two standout dishes: the Chicken Asado with Salsa Verde and the Pork Adobo. The chicken was reverse-grilled to perfection, yielding a delightful crunch that complemented the tender, juicy meat. Accompanied by chimichurri, aji verde, micro coriander, chives, and grilled corn, the dish was visually stunning, with vibrant colours enhancing its appeal.
The Pork Adobo proved equally impressive. Robata-grilled Iberico pork chops were served alongside yuzu-chimichurri, grilled pineapple, shishito peppers, toasted sesame seeds, and pickled red onion. The combination of sweet and savoury elements created a well-balanced flavour profile that was truly satisfying.
We paired our mains with a side of fried rice, although it fell slightly short of the mark. While perfectly cooked, the micro coriander overpowered the dish, detracting from what could have been a more rounded offering.
As we finished our savoury courses, anticipation built for dessert. The apple crumble arrived theatrically, presented as a faux apple with a glossy green shell made of white chocolate. Cracked open tableside, it revealed a hidden crumble, accompanied by miso caramel ice cream and crumbled sable breton. Despite its gimmicky presentation, the execution was solid, delivering comforting flavours that satisfied our sweet cravings.
Sannae, with its commitment to quality and restraint in fusion cooking, has made a mark in Nicosia’s dining landscape. Each dish reflects thoughtfulness, presenting a harmonious blend of flavours and textures. For those seeking a culinary experience that balances creativity with simplicity, Sannae is certainly worth a visit.
