Well-travelled chef, Nic Charalambous opened his first restaurant Ouzeri on Thursday, 16 June. Charalambousthat the he drew inspiration from the taverns in Cyprus and Greece from which it derives its name, Ouzeri and it serves up a contemporary celebration of the two countries’ flavourful, regional dishes and culinary traditions.
“What I love about the Ouzeri is I’ve experienced in Cyprus and Greece is that they’re very much local hangouts. It’s the place where you’d go after work for a drink and a bite, and to meet friends and family. Everyone shares meze and drinks wine and ouzo. In fact, they’re so much a part of the community that they’re often named after the towns they’re based within,” he says.
He adds that the plan was hatched during a lockdown he spent in Dubai where he was based to run the kitchen of Natasha Sideris and The Tashas Group’s, Athenian-inspired, Avli by Tashas. He has been operating pop-up food brand, Ouzeri, since late 2020 as per. “My dishes are versions of the food I grew up eating. The menu is in many ways my interpretation of the food and culture of my Cypriot heritage,” he says.
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