A chef cooks your week.
Chef-cooked food, made from scratch and delivered across Paphos — including the addresses nothing else drives to.
No sign-up. We only ask for your email at checkout.
One chef. One kitchen. One pair of hands.
Every Pafos Chef dish is cooked by Petros Mavros. Swiss-trained at Les Roches, thirty years in professional kitchens — five-star hotel kitchens in Cyprus, restaurant openings from Barcelona to London to Jeddah, and his own restaurant here in Pafos.
Not a brand with a chef attached. A chef, cooking, with a delivery van.
There's a limit to how many households one kitchen can cook for properly. When the week is full, it's full.
30+ years in professional kitchens
Executive chef & hotelier across Cyprus, Spain, Switzerland, the UK and Saudi Arabia.
Swiss-trained
Hotel Management diploma from Les Roches, Crans-Montana — the Swiss Hotel Association school.
Five-star kitchens
Executive Chef of the Radisson Blu & Hotel Indigo Larnaca and the Adams Beach Hotel, Ayia Napa.
Hotel-grade discipline
HACCP food-safety procedures and a certified hospitality trainer (HRDA Cyprus).
Three steps, and then you stop thinking about dinner.
1.Pick your dishes
A new menu every week. Choose dish by dish from this week's cooking — mains, sides, extras — and change whatever you like the following week.
2.I cook them
One kitchen in Paphos, over the weekend, from scratch. Fish comes in fresh, broth goes on the night before, nothing arrives in an industrial tray.
3.It's in your fridge Monday
Delivered across Paphos and out to the villages — Tala, Peyia, Minthis, Aphrodite Hills. Hügge members can collect there instead.
Why we're not on the delivery apps
The platforms take around a quarter of every order — a quarter that never reaches the food. The kitchen is left to buy the fish, pay the cook, pay the rent and make a living out of what's left.
So the fish gets cheaper. Refined oil instead of extra virgin. Powdered stock instead of broth that sat in the oven overnight. Not because those kitchens don't care — because the arithmetic doesn't leave them the room.
We're direct. Everything you pay goes into the cooking. That's most of the reason it tastes like it does.
The chef comes to you. Even up there.
Try ordering something decent to Aphrodite Hills on a delivery app. Try it at Minthis. You can get a pizza out here. You cannot get a chef.
That's most of the reason this exists. I drive so the food reaches the people who can't easily reach the food.
We deliver to:
- Kato Pafos
- Pafos Town (Ktima)
- Geroskipou
- Konia
- Anavargos
- Mesogi
- Tremithousa
- Tsada (incl. Minthis Hills)
- Tala
- Emba
- Chlorakas
- Lempa
- Kissonerga
- Peyia
- Kouklia (incl. Aphrodite Hills)
- Timi
- Mandria
- Acheleia
- Anarita
Check your street below.
A Hügge member? Collect free at Hügge.
Where the money goes
Extra virgin olive oil, and nothing else.
It costs several times what a refined seed oil costs. That difference is in your price and I'd rather you knew.
Broth from real bones, made here.
Twelve hours of oven time before the dish is even started. Powdered stock takes thirty seconds and tastes like it.
No industrial sauces, no stabilisers, no preservatives.
Everything is made in the kitchen it leaves from — which is also why it has to be eaten this week.
What that buys you
Order how you like.
No memberships. No tiers. No lock-in. Skip, pause or change any time before Friday 10pm.
Real food, honestly cooked.
Like having a chef.
Because you do.
I plan it, I cook it, and it's in your fridge in Paphos. You open the door on a Wednesday to food that tastes home-made, because someone did actually make it.
Uncompromised quality
Culinary transparency
Food made from scratch, from ingredients I'm happy to name, bought from people I can introduce you to, priced at what it costs to make properly.
Honest preparation
Cooked the way it would be in a good kitchen, because it is. No shortcuts, no industrial trays, no reheated bases.
Ingredients worth paying for
Real olive oil, real butter, real broth, fish bought properly. The expensive way is the only way that tastes right, so that's what's in your price.
Nothing hidden
Every dish lists what's in it, down to the macros. Including the ones that aren't virtuous. And we'll tell you who caught the fish.
Every day, not once in a while
Eating this well on an ordinary Tuesday used to mean either a restaurant or ninety minutes. Now it means opening the fridge.
Good to know
What does a meal cost?+
Each dish is priced individually, like a menu — a sea bass costs more to make than a chicken thigh, so it costs more to buy. Vegetables, dips and extras carry their own prices, and any main can be sized up to XL. Every price is on the menu when you order, and you see your full total before you pay.
Why does each dish have a different price?+
Because each dish costs a different amount to make. Restaurants price this way; boxes don't. We'd rather charge you honestly per dish than average everything out and quietly cook down to the average.
Why aren't you on the delivery apps?+
Because they take around a quarter of the order — money that's gone before anyone buys a fish. It's why the same money on an app usually buys you worse food. We're direct, so all of it goes into the cooking.
Do I have to subscribe?+
No. There are no memberships and no lock-in. Pay by the week, or prepay a month at 10% off if you'd rather not think about it — either way you choose fresh dishes every week.
Where do the ingredients come from?+
Producers here, most of them people we've bought from for years. Anything we have to bring in from elsewhere, we say so.
Do you deliver to Minthis / Aphrodite Hills / the villages?+
Yes — that's most of the point. One flat delivery fee, anywhere we go. Check your street above.
When do I order by?+
Friday 10pm Cyprus time. I shop and cook over the weekend and it's with you the following week.
Can I skip or pause?+
Any time before the Friday cutoff. No reason needed, no lock-in, ever.
Who cooks the food?+
Petros Mavros cooks all of it. Swiss-trained, thirty years of professional kitchens including the Radisson Blu Larnaca and Adams Beach Ayia Napa, plus his own restaurant here in Pafos. One chef, one kitchen — which is also why there's a limit on how many households I take each week.
Questions? Just ask.
Wondering if we deliver to your street, got a dietary need, or want to say hello? Send us a note and we'll get back to you — usually within one working day.
chef@pafoschef.com