My father had a very successful restaurant in the heart of Holborn during and after the second world war. He took us all to Cyprus just after 1950 for education and holiday that lasted 12 years. We came back to England in 1963. Most of my working life I spent manufacturing ladies clothes and involved in properties. It was always my passion to be in the restaurant business to follow my father’s footsteps. My son owns a very successful restaurant in San Francisco and this is where the idea and concept were developed on my last break there. I came out of semi-retirement and started Pure Cyprus.
I have based my dining experience of the past with my wife, to set high standards in delivering: excellent food using very fresh ingredients, customer service second to none and cleanliness that could be described as clinical. The rest was down to trial and error until we got it right. We are only as good as our last meal.
My passion and dream are now complete.
Greek main meals incorporate a chosen meat with a large array of fresh vegetables, such as Moussaka that’s a favourite casserole style dish comprising eggplant, tomatoes, peppers, onions and in some instances, a form of meat even though it may also be enjoyed as a vegetarian meal. Delicious food is that which we know, that which we do, and that which we love.
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