at Oklava
"Borek at Oklava — the thin filo pastry is layered with a spiced lamb and pine nut filling, baked until the top is golden and the interior is still soft and fragrant. The kitchen's Cypriot-Turkish identity is clearest in this dish."
— Expert, 85/100 credibilityExpert Reviews
"Borek at Oklava — the thin filo pastry is layered with a spiced lamb and pine nut filling, baked until the top is golden and the interior is still soft and fragrant. The kitchen's Cypriot-Turkish identity is clearest in this dish."