Ouzeri - A nostalgic, trendy new eatery in Cape Town
Ouzeri is probably one of the best examples of the collision of style and taste. The new eatery opened its doors on Cape Town’s Wale Street this week, bringing the taste of Cyprus and Greece to the streets of Cape Town.
Markedly, the eatery is chef Nic Charalambous’ very first restaurant, inspired by the taverns in Cyprus and Greece. Hence its name, Ouzeri. Evidently, it serves up a contemporary celebration of these two countries’ flavourful, regional dishes and culinary traditions.
Owner and executive chef Nic says what he loves about the ouzeris he experienced, is that they are 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.”
Heritage and flavours
Consequently, the Cape Town-based Ouzeri offers a redefined, yet authentic expression of Cypriot and Greek cooking. With that comes fine wine and attentive, down-to-earth service. The space lends itself to coming together, socialising and unwinding. All while enjoying chef Nic Charalambous’ take on his cultural heritage’s flavours and foods.
In the end, Ouzeri pays homage to the food chef Nic grew up with and that which he discovered on his travels in Cyprus and Greece’s neighbouring islands. Whilst balancing tradition and contemporary cooking, he plays with both traditional and new nostalgic flavours and techniques. Together with fresh, seasonal produce, he creates a uniquely discoverable experience.
“My dishes are versions of the food I grew up eating,” chef Nic says. “The menu is in many ways my interpretation of the food and culture of my Cypriot heritage.”
Naturally, good food has to be paired with good wine too. In line with Ouzeri’s conscious sourcing of produce, the wine list features a concise but exceptional range of small-batch, natural local wines. Amongst these wines, many are made through low-intervention winemaking techniques.
Ouzeri’s menu weaves between the similar-yet-different dishes of Cyprus and Greece and their regions. It features a selection of meze and main meals, which are both suited to sharing. Ultimately, diners can take a flavour-filled journey as each dish highlights a regional speciality or favourite.
The Master Studio-designed restaurant sees old meets new. Somehow the design team has managed to merge the sophisticated with the nostalgic, and classic with contemporary. In essence, the design aligns with the style of food offered.
Ouzeri style
When it comes to the design, visitors can expect stark white plaster, arched wall niches, textured tapestries and printed cushions. Significantly, these are all reminiscent of a traditional old Cypriot café. Of course, the design also includes a dash of tongue-in-cheek fun with the playful, ironic use of typical Cypriot and Greek items.
Initially, the idea of Ouzeri was born during a lockdown spent in Dubai. During that time, chef Nic ran the kitchen of Natasha Sideris and The Tashas Group’s Athenian-inspired Avli by Tashas. Therefore, it comes as no surprise that Natasha remains a good friend and mentor of Nic’s. In fact, she also assisted with Ouzeri in an advisory capacity.
