Just a short stroll down Wale Street in Cape Town, you’ll find this brand new trendy yet traditional eatery. Having been fortunate enough to have visited Greece and its islands before, I felt like I had fallen down a rabbit hole. Everything from the interior to the open kitchen and its delicious aromas, to the traditional Greek coffee evokes memories from my own travels.
Ouzeri (Greek for ‘Taverna”) — the first restaurant by chef Nic Charalambous — opened its doors a few weeks back, bringing a taste of Cypriot and Greek cuisine to the Mother City. And boy, what a treat it was. I always value foodie experiences that take you on a journey, and my experience at Ouzeri did not disappoint.
Chef Nic draws inspiration from his childhood memories, his grandmother’s kitchen and travels across the regions. His seasonally led menu is a celebration of Cyprus and Greece’s regional dishes and culinary traditions — all reflected and expressed through the talented young chef’s contemporary approach to cooking and food.
He’s teamed up with Maria van Zyl of Cream of the Crop butter to produce his dairy products, notably their Cypriot-style halloumi, as well as Jasper Wickens with whom he has made the restaurant’s barrel wine — a staple of any ouzeri — which will be served from traditional carafes. In addition, the passionate chef is drying his own oregano, having sourced the fresh herbs from Meuse Farm in Hout Bay.
Find Ouzeri at 58 Wale Street, Cape Town City Centre. It is open for lunch (Wednesday-Saturday) and for dinner (Tuesday-Saturday). To find out more, follow Ouzeri on Instagram.
For more information and bookings visit www.ouzeri.co.za