Kuzuba's Chef Highlights Seasonal Cypriot and Cretan Flavours in New Summer Menu
Kuzuba, a prominent restaurant in Nicosia, continues to build its identity through consistency and a focus on contemporary Mediterranean cuisine that emphasizes Cypriot and Greek ingredients. Executive Chef, originally from Crete, highlights the summer menu's distinctive dishes, such as ceviche with fresh local fish and wild greens pie with carob-flour pastry, blending Cypriot and Cretan flavours.
The chef notes the culinary similarities between Cyprus and Crete, such as the use of high-quality olive oil and fresh herbs, while acknowledging the unique Middle Eastern influences present in Cypriot cuisine. Key local products used in the kitchen include fresh anari cheese, commandaria wine, carob flour, and trahanas, all selected for their flavour and seasonal availability.
Sustainability is central to their kitchen philosophy, with efforts to minimize food waste, utilize seasonal produce, and support local producers. The chef draws inspiration from family meals in Crete, valuing simplicity, love, and quality ingredients. Looking ahead, Kuzuba aims to maintain its identity, enhance the dining experience, and continue evolving as a leading restaurant in Cyprus.
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