An Authentic Braai – BBQ – Experience.


Nothing says Summer more than gathering your friends and family around a BBQ, experiencing cooking in the open air, and enjoying the smoky-sweet flavours of food cooked over a grill.

As one of Paphos’ leading steak and seafood restaurants, we’ve drawn on our roots to offer guests an authentic South African Braai experience. In South Africa, the Braai is an institution and way of life. Whatever the event, a Braai is a great social occasion to be enjoyed at any time of year. Food is packed with flavour and washed down with “dop”, a drink of your choosing.

Experience Braai Flavours At The Lodge


At our Paphos restaurant, we celebrate the Braai by using only the finest ingredients. Our meat and seafood are the stars of the show.

We use Limousin and Blonde d’Aquitane beef from France. Delivered fresh each week in primal cuts, they are dry aged onsite at the restaurant in Paphos in humidity controlled fridges. After we cut them into steaks, they are further wet aged before being cooked to order. Local organic farms supply our poultry and pork. And we use only the best fresh seafood. And our vegetables are sourced daily from local suppliers.

If you want to recreate your own Braai at home, as well as choosing top quality ingredients, you must cook over wood or charcoal.

Here at The Lodge we use Etosha charcoal from Namibia.

As for dop, you can choose from a wide range of beers, wines, cocktails and light refreshments to wash your food down at The Lodge. The wines The Lodge restaurant imports from the Zevenwacht estate in South Africa are especially delicious, and a fantastic accompaniment to any steak dish. And they’re available for you to buy at our restaurant in Paphos to accompany your own Braai at home.

Sauces d’Afrique – Monkey Gland Sauce


What really makes our food stand out amongst all of Paphos’ restaurants is our use of freshly handmade Sauces d’Afrique.

All made onsite at the restaurant from scratch, they inject a flavour sensation into your meat or seafood selection. Our most popular, and the most infamous of South African sauces, is Monkey Gland sauce. There are many stories about its origins, but the one that has stuck is from the Carlton Hotel in Johannesburg. In the 1950s, French chefs were hired at the Carlton Hotel in Johannesburg’s Business District. The hotel’s clientele – less than discerning South African farmers and landowners who had got rich quick from gold – didn’t appreciate the classic French sauces. So, in a fit of rage at his food being rejected, one chef threw all the pre-made sauces he had in the kitchen into a skillet. At the time, there were rumours that monkeys’ glands were being used in medical experiments for youth serums. Much to the chef’s disdain, the sauce was an instant hit! Money Gland sauce was born.

Monkey Gland Sauce Recipe

100g butter 1 x red onion, chopped

2 x juicy tomatoes, chopped

1 x clove of garlic, smashed

500ml chutney

75ml premium soy sauce

75ml Worcestershire sauce

1 x shot of Jim Beam Bourbon

Melt the butter in a saucepan, and brown the onions. Add the tomatoes and garlic, and simmer for about 30 minutes. As the sauce thickens, add tablespoons of water to prevent it burning. Add the remaining ingredients and simmer for around 15 minutes, stirring continuously. Be careful, as the sugar in the chutney will burn if left unattended.

Voila, your very own Monkey Gland sauce!

You can buy bottles of The Lodge Monkey Gland sauce for €8.50. But, if you’d prefer to make your own, it would be an instant hit at your own Braai.

The most popular base sauce in Monkey Gland is chutney. At The Lodge restaurant, we make our homemade chutney from scratch using dried apricots, peaches and sun dried tomatoes. But you can use any peach chutney to start with. Mrs Balls is particularly nice.

Enjoy Braai At The Lodge Restaurant in Paphos


If creating your own Braai seems like a too much effort, then why not join us at The Lodge restaurant in Paphos. The Lodge’s menu has been crafted to offer the flavours and taste sensations of Southern Africa. Sit back, relax and allow us to share an authentic South African Braai experience with you.

Our African Sunday Brunch also gives you the chance to sample a wide variety of freshly Braai’d meats, vegetables and sauces mezze style at your table. Served every Sunday from 12.00pm to 3.00pm, you can also enjoy free flowing beer and house wine. And we’re also joined by the rock and blues band Black Cabb every week from 12.30pm.

Reserve your table at The Lodge restaurant in Paphos today to make sure you don’t miss out!