Sustainability - How Our Village Taverna Lives the Values of the Land

Photograph from Lagria Hospitality

In a world where the buzz word ‘sustainability’ is used everywhere, its true meaning often gets lost. Here in Salamiou, our small traditional village in the Paphos District of Cyprus, the word sustainability is not used as a marketing phrase. It is a word used in reference to the daily rhythm and way of living that is shaped by the land, the seasons and the wisdom of the generations who have gone before us.

My name is Vassiliki Petropoulou and I live and work in a stone house that is centuries old. It is a building that has quietly witnessed weddings, baptisms, harvests, storms and droughts. There are countless stories that whisper through its thick walls. When I opened my rural taverna in the village, my goal was not only to showcase traditional Cypriot cuisine, but also to preserve the traditional village lifestyle that is rapidly disappearing.

Over time, my little taverna has grown into much more than a business, as it has become a living example of agro-tourism. Today it is a space that connects visitors with genuine rural traditions. I have personally learnt something too – that sustainability thrives, not in grand gestures, but in the humble choices we make every day of the year.

Photograph from Lagria Hospitality

A Building That Breathes History

Running the taverna in a listed building has been an act of love, that has required  patience and plenty of hard work. The houses used to be built by hand using raw materials from the local hillsides, by people who had a great understanding of local nature. The thick limestone walls, keep the space beautifully cool during the summer months and surprisingly warm in winter.

Many visitors ask me why we did not modernise the space, I always smile. I ask them the question, “how can I improve on something that is so perfectly suited to the local environment?” Instead of replacing the old with new, we have restored, maintained and respected the original craftsmanship. This has included:

• Using traditional lime-based plasters

• Reinforcing, but not replacing wooden beams

• Using natural cooling rather than resource-heavy air-conditioning

• Making the most of the building’s natural lighting and acoustics

Preserving this marvelous building has been much more than about sustainability. It is a tribute to the artisans who originally built it and the heritage of Salamiou - which I am committed to preserving. Every person we welcome into the restaurant is in fact stepping into the history of the village of Salamiou and the island of Cyprus.

Photograph from Lagria Hospitality

Foods that Mirrors the Seasons

Planning the menu for the taverna is great fun as the locally grown foods are so seasonal. In Salamiou, what is grown on the land dictates what dishes are served in the taverna. Every menu is created using what the gardens, fields and pastures have produced at that moment.

Each season brings its own delights:

• Spring is a wonderful season in Cyprus and brings fresh greens, wild artichokes and asparagus and also the first tender herbs.

• Summer gives us juicy red tomatoes, courgettes, abundant figs and sweet-tasting goat’s milk.

• Autumn fills our baskets with pomegranates, grapes and a medley of rich rustic flavours.

• Winter foods warm us with pulses, slow-cooked meats in wine and mountain herbs.

Photograph from Lagria Hospitality

I source the ingredients I use from local farmers, neighbouring villages and even from our own garden. Wild herbs are gathered fresh from the hillsides. Cheeses are made by local shepherds and the olive oil we use comes from our own groves and those of our friends.

Photograph from Lagria Hospitality

By cooking this way we are being sustainable because:

• We reduce transportation and associated emissions

• We avoid as much waste as possible

• We support local farmers, shepherds and producers

• We celebrate the authentic flavours of the Paphos countryside

We are celebrating the way our mothers and grandmothers cooked - and their thriftiness.  Delicious meals such as zalatina were created from special cuts of meat and courgette flowers and young vine leaves were stuffed with rice and herbs before baking. They used common sense in their kitchen and all the wonderful natural foods that grow in the countryside around Salamiou.

Photograph from Lagria Hospitality

Bespoke Menus = Zero Waste

We open the taverna exclusively for private events such as birthday celebrations, workshop lunches, family reunions and cultural tours. This way, we know exactly how many people we are catering for and which menu they have chosen. This enables me to plan and cook with precision – and there is no need for mass production or extra ‘in case of’ dishes.

Sometimes, even with the most careful planning, there are leftovers but these are never thrown away but used in one of the following ways:

• Transformed into dishes for a village mezé to be enjoyed the next day.

• Shared with neighbours to enjoy.

• Given to animals if there are excess vegetables.

• Offered to local families who can make good use of them

This zero-waste philosophy is a continuation of village values from when food was once scarce and its value appreciated. In Salamiou, we grew up with the belief that nothing grown from the earth should be disrespected.

Always Turn Lights Off - Lowers Impact

One of the most simple practice that has the biggest environmental impact is too often overlooked – turning everything off.

Photograph from Lagria Hospitality

My taverna does not operate daily, so it does not consume a daily amount of energy. When the last guest leaves, we finish our work and as we leave, we ensure that -

• Lights are switched off

• Ovens, fridges and heaters are switched off

• The building is left to stand in tranquil darkness

These may seem small points, but the cumulative effect is powerful. We use much less electricity than many conventional restaurants. Sustainability does not require technology, often it simply needs mindfulness.

A Slow, Warmer Type of Hospitality

In Salamiou, life has a different natural rhythm. Time stretches and conversations last longer. Meals are not rushed, but they are experiences to be shared and enjoyed.

My approach to hospitality mirrors the rhythm of the village. The decision to only open for private events, ensures quality over quantity and personal connection over turnover. This slower approach allows for:

• Menus crafted specifically for each group

• Fresh ingredients used with purpose

• Cooking that prioritizes tradition, flavour and nourishment

• Guests to feel like they are entering a home, not a business

People often tell me that a meal here feels like a return to their childhood memories; their grandmother’s cooking, long family tables, the smell of bread straight from the oven, the sounds of village laughter. That feeling is not accidental. It comes from embracing a pace of life that honours both people and the planet.

Photograph from Lagria Hospitality

Photograph from Lagria Hospitality

Where Tradition Meets Responsibility

Opening and running this taverna is not just my livelihood; it is my way of contributing to the revitalization of the village I love. In recent years, Salamiou has become a warm hub for agro-tourism. It attracts many visitors who want to see the Cyprus that exists beyond the beach resorts.

Every event we host brings new energy into our community. Guests explore the village, meet neighbours, visit vineyards, walk nature paths and experience authentic rural culture.

Through this work, I have seen how tourism can be both respectful of the community and regeneration. Our stone walls hold the stories of the past, but our choices today shape what will be preserved for the future and our children.

Photograph from Lagria Hospitality

My hope is that every person who dines in the taverna leaves with more than a satisfied appetite. I want them to feel the important values behind their meal; the care, authenticity and genuine commitment to living sustainably. We live sustainably with every event, every meal and every flick of the light switch.

Sustainability is Our Village Way

There’s a phrase we often use in our beautiful countryside:

“Ό,τι δώσει ο Θεός κι η γη.”

Whatever God and the earth give us.

This simple saying holds many centuries of wisdom. It reminds us all to listen to the land, honour its gifts and never take more than we need from it. In Salamiou, this philosophy guides everything we do, from farming to cooking to living.

Photograph by Glyn Edwards

My taverna is just one small part of the larger tradition. Through it, I hope to show that sustainability does not have to be complicated. Sustainability can be humble, local and seasonal. It is rooted in our rich heritage and deeply personal -

This is how I live it.

This is how I share it.

This is the village way.

Vassiliki Petropoulou