Cypriana: A True Taste of Cypress

Cypriana started in the early 1990s as a small, tow-behind food cart business serving falafel on pita at the corner of Light Street and Water Street in downtown Baltimore. Head chef Maria Kaimakis and her husband Vassos Yiannouris eventually took their business indoors as a small restaurant focusing on the lunch trade…and later into the food court at the University of Maryland Medical Center. The couple now serves food specialties from Cyprus and around the region in a new, full-service, 150-seat restaurant in the Tuscany-Canterbury-Johns Hopkins University neighborhood.
What’s on the menu? Cypriana features authentic small plates from Cyprus and around the Mediterranean Sea, including Greek, Italian, Middle Eastern, and Turkish items and flavors. Husband Vassos takes on the front-of-the-house management and chef Maria brings the foods of Cypress — and beyond — to life. Diners can order traditional kabobs, stuffed grape leaves, and grilled eggplant, to be sure. But how about dishes like Keoftedes — traditional Cyprus beef meatballs — and Halloumi, a semi-hard grilled cheese native to Cyprus. On Sundays, there is a “bottomless brunch,” with an unlimited selection of house-made small plates and breakfast cocktails. In the photo (below), the couple stands in front of a fig tree that is growing inside the restaurant, alongside stacks of wood for a wood burning stove. Cypriana’s lucky diners can experience true Cypriot food … with a great atmosphere, too!

105 W. 39TH STREET

About the Author

DARA BUNJON: Dara Does It – Creative Solutions for the Food Industry offers public relations, social media training, administration, freelance writing, marketing, and more. Contact Dara at 410-486-0339, or visit, Twitter and Instagram: @daracooks. Listen to her Dining Dish radio program on Baltimore Internet Radio.

Leave a Reply

If you want a picture to show with your comment, go get a Gravatar.