The Lodge is a Southern African steakhouse in Kato Paphos, at 1 Diagorou Street. We serve imported beef, dry aged for up to 21 days in a humidity-controlled environment, then flame grilled on the braai the way it is done in South Africa.

Book your table online or call +357 96 677 288.

Our steaks

Every cut is ethically sourced and imported, and chosen for how it behaves over open fire.

  • Sirloin: Uruguay Black Angus, 300g or 400g. Firm but tender, with a thick strip of fat on the top edge.
  • Ribeye: Uruguay Black Angus, chef’s cut, 400g or 500g. Juicy, with a central eye of fat and marbling throughout.
  • Fillet: French Limousin, 250g or 350g. Soft, tender and lean.
  • The Club Steak: Cantabria Avileña Negra, 200-day grain-fed sirloin on the bone.
  • The Tomahawk: Uruguay Black Angus, 900g to 1.5kg, priced per 100g. Made for sharing.
  • The T-Bone: Cantabria Avileña Negra, 200-day grain-fed, 900g to 1.5kg.
  • The Prime Rib: Irish Black Angus, 200-day grain-fed, sous vide for 8 hours before it meets the fire.

Every steak comes with your choice of fries, rice, mash or salad. See prices on the full menu.

How we cook them

For aged beef of this quality we suggest blue to medium rare. Medium to well done steaks take 25 to 30 minutes, and medium well and well done steaks are served sliced.

Sauces and toppings

The Lodge started with its sauces. Six Tribal Blends are made fresh on site every day: Braai, Rib Glaze, Piri-Piri, Mango Achar, Chutney and Monkey Gland. There are also four cream sauces: garlic lemon butter, mushroom, pepper and bleu cheese.

To take it further, add a Biltong Crust, Tiger’s Eye prawns, Reef & Beef, Mushroom Lovers or a Spicy Surf & Turf to your steak.

Not only steak

Our seafood is inspired by South Africa’s Wild Coast: Moçambique-style prawns with piri-piri, whole sea bream from the braai, a Knysna-style mussel pot and the Cape Seafood Platter. For the table there is the Lodge African Mezze and the Seafood Mezze, for two people or more.

Visit The Lodge

  • Address: 1 Diagorou Street, Kato Paphos, Cyprus (directions)
  • Open: Tuesday to Sunday, 17:00 to 23:00. Kitchen until 22:30. Closed on Monday.
  • Reservations: book online or call +357 96 677 288

Inside and outside seating, air-conditioned, with the Tokolosh Lounge Bar upstairs for a cigar, a whisky or a cocktail after dinner.

Questions

How long is the beef aged?

Up to 21 days, in a humidity-controlled environment.

Which steak is best for sharing?

The Tomahawk, T-Bone, Club Steak and Prime Rib come in sizes from 900g to 1.5kg and are made for two or more.

Do you have food for children?

Yes. The Lion Cubs Den kids’ menu is served until 8pm every day.

Do I need to book?

We recommend it, especially at weekends. Book your table here.