Tocayo

22/10/2026

A quick sear over the embers brings out the natural sweetness of our butterflied prawns, glazed with a savory, aromatic XO crust and plated with crisp sea greens.

Join us for weekend lunch this Saturday and Sunday, and on October 28th.

Book online via link in bio.

30/09/2026

A new era of mixology at Tocayo. We are officially launching our Experimental Cocktails, a project born from our dedicated R&D Lab alongside and well-known bartender Jad Ballout.

Debuting tomorrow with the return of our regular weekend lunch shifts, meet our first trio:

🌙 Strawberry Moon
🍇 Grape Orchard
🌊 Between Shores

A special thanks to for the exquisite Japanese illustrations art that beautifully complements our menu cards.

A special thanks to for the exquisite Japanese illustration art that beautifully complements our menu cards.

16/09/2026

Patience, contained. Inside our terrarium glass, the classic Negroni undergoes a slow, controlled aging process it's ingredients rest and integrate. As botanicals soften and micro-oxidize over time, the sharp edges round out into a velvety, harmonious profile of candied citrus peel, warm spice, and measured bitterness.

Time is the final ingredient.

09/09/2026

02/09/2026

We are thrilled to announce that Tocayo has been nominated in the Fusion Cuisine category for the Cyprus Eating Awards 2026.

Every plate we serve is driven by a passion for bold flavors, precision and bringing people together around the table. Being recognized among the island's best, means the world to the entire team.

Support our craft by casting your vote at the link in our bio.

18/08/2026

The whole idea behind our Weekly Special Menus was to have the ability to play with fresh seasonal ingredients, give you the chance to try some of our team's latest creations, but also to bring back some of your absolute favourites.

Today's special brings back our highly requested Lemon Dessert. This fan-favourite is making its comeback for a limited time during this rotation.

10/08/2026

We are taking a short summer break on the 15th and 16th of August to pause and recharge. We will be back on track on the 17th with fresh energy for the rest of the season.

28/07/2026

As we roll out our latest weekly specials today, we are thrilled to bring back our iconic Miso Gindara. A plate that highlights the deep, umami notes of miso glazed black cod, beautifully balanced by the zesty acidity of our lemon peels risotto.

Available from tonight

14/07/2026

Tonight, we are launching our next 'Weekly Specials', and one of this menu's highlights is the invasive Lionfish. While this striking species poses a major threat to the Mediterranean marine biodiversity, it also happens to be an incredible delicacy.

As voracious predators with no natural enemies in our sea, they rapidly consume native fish and disrupt the balance of our coastal reefs. By putting them on our plates, we directly support the balance of our local waters. Once their venomous spines are removed, it reveals a sweet, exceptionally clean, and delicate white flesh.

Discover our new Lionfish Tartare & Cous Cous: a vibrant combination featuring rich, warm cousotto infused with lemongrass, kaffir lime, and tomato, crowned with cold, pristine lionfish tartare.

Launching tonight. Come taste the future of sustainable dining.

10/07/2026

We are thrilled to bring back our Passion dessert on our upcoming weekly special rotation. Starting this Tuesday, you can enjoy this favorite once again alongside some new savory creations.