Sage Restaurant — Restaurant in Ayia Napa

Today was supposed to be a special end in Cyprus, for this purpose the restaurant SAGE was recommended to us, they advertise themselves that this is the best restaurant in Cyprus and that it is the only one knocking on the door of the Michelin star temple. Reason enough to look forward to it and go there. A reservation at short notice worked out well. The restaurant itself is modern, well located and there is parking nearby. The menu itself exists only digitally, which means nothing works without a smartphone. Allergens are not declared. The wine list is good - there is a good selection of local and international wines. The menu is also extensive, there were no daily or weekly specials.

The greeting from the kitchen was a small portion of cream of broccoli soup, cream was not to be found in it - it was quite thin and not very attractive in colour. It was accompanied by a roll and, in our case, gluten-free bread with three different spreads. The first starter was a shrip cocktail, with the shrimp itself being frozen and layered with plenty of cocktail sauce. The second starter was a bruschetta with foie gras. The bread was dry and cold throughout, the foie roasted but without salt. I think it's a must here to sprinkle a few fleur de sel flakes on top after frying and not use old and cold dry baguette. The intermediate course was supposed to be seared tuna on wakame. The fish was ice cold on the outside and inside, the question is when this was seared The wasabi was missing, a shame as the seasoning was rather flat. We had two main courses, a lamb rack with crust and accompaniments and a so-called chicken tower. I'll make it short and sad: the chicken or chicken breast was dead fried and very dry, the lamb rack was lamb chops and these had no touch of pink or medium, so were completely done. The side dishes and garnishes of both dishes were completely identical. (See photos)

The potato unpeeled, the vegetables almost cold, without taste and also almost raw. They were steamed, put in a cold place and then maybe briefly put in hot water and not, as is usual in gastronomy, tossed with butter in a pan and heated. The sauce for the lamb was wine-based, quite fatty but without the typical lamb flavour or any typical herbs like tarragon, thyme or rosemary. Just a banal basic sauce or jus. I find it hard to imagine that an ambitious chef was at work or at the pass. This is pseudo-cuisine for tourists who come and leave quickly. You don't get a public like that. Dear Maitre de Cuisine - I really hope you change something here. A word about the service: light and shade! The head waiter was supposed to convey quality, but he didn't. The people are not well trained! I was told 'Hm' when I complained about the meat, and the same young waiter came shortly afterwards and removed two chairs from our table without a word during the meal. Last but not least, we asked several times for my wife about the gluten-free nature of her dishes. What should say; there was gluten in it and she is not well at all right now. But somehow it fits the...

Dining at Sage was, without exaggeration, one of the most refined and memorable experiences we’ve had in Ayia Napa. From start to finish, the evening was marked by impeccable service, outstanding cuisine, and an atmosphere that exudes modern elegance.

The staff were exceptional, genuinely warm, deeply attentive, and perfectly professional. Their timing was so precise it felt as if they could anticipate our needs before we even expressed them. Not once did we have to ask twice for anything. It was flawless, intuitive service at its finest.

The food was equally extraordinary. Both visually stunning and masterfully executed. We began with a beautifully arranged beef carpaccio, garnished with arugula, cherry tomatoes, delicate cheese cubes, and a vibrant edible flower. It was fresh, light, and perfectly seasoned, a true showcase of balance and finesse.

We also tried the seared tuna crusted with seaweed, served alongside a fresh baby spinach salad with pine nuts, cherry tomatoes, and a vivid cornflower, finished with wasabi and soy on the side. The tuna was tender, rich in flavor, and impeccably fresh, a real standout.

For the main course, I had the Iberico pork cutlet and ribs, served with a velvety sauce, vibrant vegetables, and a perfectly cooked baked potato. The meat was grilled to perfection, juicy, tender, and full of smoky depth. Showcasing the exceptional quality of ingredients and culinary skill behind the scenes.

To drink, I enjoyed a mango-based cocktail with a subtle chili twist. The sweetness of the fruit met with a gentle heat that lingered delicately, creating a bold and refreshing profile that paired wonderfully with the meal.

From the elegant table settings and ambient lighting to the presentation of every plate, it’s clear that Sage operates with a meticulous attention to detail and a genuine passion for hospitality. The setting is modern yet relaxed, making it perfect for both special occasions and elevated everyday dining.

If you value high-quality cuisine, world-class service, and a refined yet welcoming environment, Sage is absolutely a must-visit. Easily one of the best restaurants in Ayia Napa. Highly recommended and we’ll definitely be...

We have been here numerous times (travelling specifically from Nicosia since its one of the best restaurants on the island - which isn't saying much about the food scene in cyprus but anyway). Its been really good till now, especially with the service, since service is usually terrible in cyprus is was so nice to come to sage and be treated very well like in good international restaurants. The food quality is verging on mentions in the Michelin guide, so favours are a little to strong and strangely combined in some dishes (as though the chef is trying too hard). So definitely come here for the food. However the service at our last visit was not good for many reasons for example: bringing mains before starter are even half finished, without asking. Having multiple servers, who basically said nothing. They tried to clear plates before everybody had finished and kept trying. It felt very rushed and clearly trying to turn tables quickly. There was no wine waiter this time and the waitress was no real help choosing wine. Because we had about 5 waitresses they came and tried to top up wine without asking (very bad form) sometimes while my back was turned after I said no. They also never asked once if we wanted desert after about 15mins we were not enjoying it half as much as previous times so we left. Hence...