Restaurants, a wood-fired grill, an open-air venue, our own barbecue system and an olive oil from the family groves. Everything we do starts with fire and ends at a shared table.
We did not build a chain. Each brand answers a different appetite, from a Toque d'Or tasting menu to a souvlaki wrapped in warm pitta, and each keeps its own kitchen and its own standard.
RestaurantSimplicity & Exceptional Ingredients
A wood-fire grill where craftsmanship and the hidden spice of natural smoke turn world-class cuts into something primal. Beyond the steaks, seafood and seasonal vegetables.
RestaurantCasual Fine Dining
French finesse meets primitive wood-fire technique under Chef Chris Theofanous. The only independent restaurant in Cyprus with a Toque d'Or, ranked No. 2 on the island, with 120 labels in the cellar.
PizzeriaExceptionally Neapolitan
Named after the traditional Italian pre-ferment. Every crust goes through a minimum 48-hour fermentation, with San Marzano tomatoes, premium Italian flours and a red-hot stone oven.
SouvlakiAuthentic Souvlaki
Somewhere along the way souvlaki lost its soul. No additives or tenderisers, halloumi that squeaks the right way, sheftalies wrapped by hand, grilled over real charcoal.
VenueTimeless Memories
Our own forest-style estate twenty minutes from Nicosia. Seven thousand square metres of pine and olive groves for up to 1,200 guests, with our kitchens already on site.
Grill systemBuilt, not hired in
Our own hybrid grilling system: the smoky depth of charcoal with the speed of gas. A closed chamber cuts cooking times by up to half, and the frame swaps between grates, skewers and souvla.
Olive oilHigh phenolic, low acidity
A Coupage Natural from groves nurtured for over fifty years across three generations, balancing peppery Koroneiki against the local Cypriot variety. It dresses every plate we serve.
Seven thousand square metres of pine and olive groves in Agios Ioannis, twenty minutes from Nicosia. Up to 1,200 guests, atmospheric lighting after sunset, and our kitchens already on site.