Part of a globally respected French Mediterranean group, LPM has brought its brunch to the Limassol seafront. Around 120 euro a head with free flowing champagne, and an afternoon that tends to run considerably longer than planned.
Is It Worth Visiting?
Yes. Spend any real time in the Limassol dining scene and you will hear the same line more than once: you have to try the LPM brunch. Not casually either, but in the tone people use when they have found something that feels like an event rather than a meal.
At roughly 120 euro per person for the free flowing option it sits at the premium end of the Limassol brunch market. What justifies it is the quality of the ingredients, the volume of food, the champagne and the sheer length of the thing. You are not paying for eggs and toast, you are paying for an afternoon.
Our rating: 4.5 out of 5
What Is LPM?
LPM, short for La Petite Maison, was founded in Nice and built around the flavours of the Cote d’Azur. The cooking is French Mediterranean: fresh produce, olive oil forward, light sauces, clean flavours and a focus on ingredient quality rather than heavy manipulation.
From Nice it expanded into London, Dubai, Abu Dhabi, Miami, Hong Kong and Riyadh, and now Limassol. Every site shares the same character: elegant but energetic, Riviera dishes, a strong social atmosphere and a menu built for sharing. Expectations were high when it arrived here, and it has largely met them, which is not something every international opening in Cyprus manages.
Not Really a Brunch, More a Full Day
Worth being clear about what this is. It is not a quick brunch and it is not eggs and coffee. You arrive, settle in, order, reorder, drink, talk, and somewhere along the way it becomes late afternoon.
This is designed to be committed to. If you are planning ninety minutes and somewhere to be afterwards, book something else.
The Starters Are the Main Event
If one thing defines the LPM brunch it is the starters. They are not filler and they are not secondary. Several of them comfortably overshadow the mains.
The Green Salad
It sounds absurd that a green salad should be a highlight of a 120 euro brunch, and yet here we are. Baby lettuce, creamy avocado and shaved parmesan, held together by a light citrus dressing that is genuinely addictive.
The texture contrast is what makes it: soft avocado, crisp leaves, salty parmesan and just enough acidity. It cuts straight through the richness of everything else on the table and resets your palate between the champagne and the garlic butter. You will order it, finish it, and order it again.
The Escargot
If you come to LPM and skip the escargot you have made a mistake. Prepared traditionally with garlic, butter and fresh herbs, they are rich without being overwhelming, tender rather than rubbery, and deeply aromatic.
The butter sauce is the real point, fragrant and properly seasoned and clearly designed to be mopped up with the warm toast. Nobody orders one portion. You finish it, someone looks at the table and says another, and that is exactly what happens.
Burrata, Prawns and Ceviche
The burrata is exactly what it should be: creamy, fresh and luxurious without weight. With sweet cherry tomatoes, good olive oil and restrained seasoning, it is a clean demonstration of what French Mediterranean cooking does best, which is simplicity executed properly.
The prawns are beautifully cooked, juicy and seasoned just enough to lift their natural sweetness, with no unnecessary sauces getting in the way. They disappear quickly. The ceviche is fresh, bright and well balanced. It does not compete with the escargot or the salad for memorability, but it adds acidity and lightness to a table filling up with richer plates. Good rather than essential.
The Bread
A minor thing that is not minor. The toast is crisp outside and soft within, ideal for the garlic butter, the burrata cream and whatever sauce is left. In French Mediterranean dining bread is never an afterthought, and here it earns its place.
The Mains
By the time the mains land you are already comfortably full, which is not a reason to slow down.
The sirloin is everything a steak at a luxury brunch should be: properly cooked, well seasoned, juicy. It is not experimental and it is not trying to reinvent anything, it is simply a very good steak done right, and alongside free flowing champagne it feels indulgent in the correct way. For steak as the main event rather than a brunch course, Beefbar and Prime Steakhouse are the Limassol benchmarks.
The baby chicken is the other strong choice. Golden skin, juicy inside, well seasoned, and lighter than the steak without feeling like a compromise. If you want something rich that will not flatten you by mid afternoon, this is the one.
The Champagne and Cocktails
This is what makes it one of the better boozy brunches in the city. The champagne flows consistently, glasses are refilled without awkward waiting and the cocktails are properly made rather than diluted down for volume.
The energy builds gradually through the afternoon. It is not chaotic, it is controlled and lively, and you never feel rushed. That pacing is harder to get right than it looks.
Atmosphere
LPM carries that international energy. It feels closer to London or Dubai than to Cyprus, with a coastal ease underneath. The crowd is stylish, the mood is confident without tipping into pretension, and the music climbs slowly as brunch turns into a social afternoon.
It is the sort of place where birthdays get celebrated, business lunches stretch into evenings and friends arrive for just brunch and leave five hours later.
Frequently Asked Questions
How much is the LPM Limassol brunch?
Around 120 euro per person for the free flowing option including champagne and cocktails.
How long does it last?
Plan for the afternoon rather than a fixed slot. Most tables run several hours and that is the intention.
What should I order?
The green salad and the escargot, both twice. Then the sirloin or the baby chicken.
Do you need to book?
Yes. Weekend brunch fills well in advance.
Is it good for groups?
Very. The menu is built around sharing and the atmosphere suits a table of six far better than a table of two.
Final Thoughts
From the avocado and parmesan salad to the escargot you will order twice, through the burrata, the prawns, the sirloin and the champagne, this is one of those rare places where nearly everything lands.
You do not come here to be moderate. You come to indulge, to stay all afternoon, to order another salad and another glass. By the time you leave you will already be working out when to book the next one.