ABOUT OUZERI
We are a casual dining restaurant in Cape Town serving contemporary interpretations of traditional, regional recipes from Cyprus and Greece. The seasonal menu is sourced from top local producers and balanced with carefully selected wines.
OUZERI BY NIC CHARALAMBOUS
Ouzeri, by Nic Charalambous, started as a string of pop-ups in Cape Town - including a summer residency at Leo’s wine bar. He aims to put Cypriot cuisine in the limelight and is inspired to present a version of Greek food that is yet to be seen in South Africa. By exploring beyond the Greek food cliches, Nic is wanting to bridge the gap between the familiar and the experimental.
Inspired by his travels, he has combined a mix of old family recipes and dishes from the various regions in Cyprus and Greece. He has developed authentic recipes with a modern style and execution of flavours.
AIDAN ZIEFF
Aidan was born and raised in Cape Town. He trained at the Silwood school of cookery, before going on to work at some of South Africa’s top restaurants including La Colombe, Test Kitchen and Pier. Amongst this he also travelled to Copenhagen, Denmark where he completed stints at Noma, Jordnaer and Restaurant 108. An experience he describes shaped his cooking philosophy today. Aidan’s philosophy focuses on precise cooking, all while maintaining emphasis on simplicity, seasonality and ingredient focused cooking. Most importantly he aims for his food to be unique, delicious and deeply approachable.