Greek cuisine is an integral part of South Africa’s eclectic dining scene – the first Greeks settled here in the 1860s – but Ouzeri steps beyond the predictable staples to present a more interesting region-specific range of Greek and Cypriot dishes. It serves more-than-the-sum-of-its parts cooking, using quality local ingredients presented with minimal fuss by talented owner-chef Nic Charalambous. Drawing predominantly on recipes learnt from his Cypriot grandmother, to which he adds his own contemporary twist, Charalambous has devised a tight menu.

Another must-visit dining establishment is Ouzeri, an upscale Mediterranean restaurant in the heart of the city. According to Abbey, “Strangers Club and Ouzeri are both aesthetic spaces, but they are much more than Instagram destinations. Both are uncompromising on food.

An à la carte standout, which recently earned recognition on the World’s 50 Best Discovery List, this convivial eatery on Wale Street sweeps you off to the bays and backwaters of the Mediterranean with its curved white walls, mosaics and tapestries. Owner-chef Nic Charalambous pays homage to his Cypriot roots, inspired by regular travels to the region. He works with head chef Aidan Zieff on seasonally led, small-plate menus that change often, but you may be fortunate to have the eliopita (his gran’s olive bread); tuna with Andante olive oil and Madagascan black pepper; or green tomatoes with dill oil and goats’ feta.

Chef Nic Charalambous has been operating his pop-up food brand, Ouzeri, in Cape Town since late 2020 when South Africa was still in the throes of countless lockdown restrictions. His offering at the time (“A Greek Feast at Home”) included honest, flavour-packed Greek-style dishes like roasted olives with citrus, garlic and chilli; halloumi with apricot dressing; and lamb yiouvetsi, a stew made with orzo, cooked in a tasty tomato-based sauce. Nic’s food is influenced by the culture with which he grew up and the regional cooking of Cyprus and Greece.

What began as a series of pop-ups and a home-delivery offering, Ouzeri has blossomed into a convivial restaurant on Cape Town’s Wale Street, inspired by owner-chef Nic Charalambous’ family’s Cypriot heritage. Here, he recreates the regional cooking of Cyprus and Greece alongside a string of contemporary plates inspired by his travels through the Mediterranean. Snacks, mezze plates and mains feature classic comfort dishes like yiouvetsi and octopus stifado and beautiful pork chops with braised lentils and lots of wild winter greens.

At Ouzeri the focus is on the delicious flavours of Greek and Cypriot cuisine. Founded by Nic Charalambous, Ouzeri brings a fresh perspective to traditional recipes, giving them a modern twist. Starting as pop-ups across Cape Town, including a residency at Leo’s wine bar, Ouzeri aims to break free from typical Greek food stereotypes.

A contemporary celebration of Cyprus and Greece’s regional dishes and culinary traditions”. Ouzeri, by Nic Charalambous, is a casual dining restaurant that serves modern interpretations of traditional Greek recipes. His aim is to put Cypriot cuisine on the Map in South Africa and boy, is he succeeding!

Inspired by chef-owner Nicolas Charalambous’s heritage, Ouzeri celebrates Cypriot and Greek cuisine with a contemporary twist. Staying true to its name, patrons can expect ouzo (liqueur) and exceptional food. The relaxed yet elevated dining style makes it a fabulous spot for special dining occasions.

Ouzeri is a celebration of traditional Cyprus and Greek dishes with a contemporary twist. The seasonal menu is carefully created using the freshest locally sourced ingredients and expertly paired with a selection of fine wines.

Franschhoek’s Le Colombe scooped its title as Restaurant of the Year, and Ouzeri was named International Restaurant of the Year.