To Patriko, led by siblings Evanthia, Stavros, and Kyriakos Fokou, is revolutionizing fine dining in Cyprus by blending traditional Cypriot cuisine with contemporary techniques. Through their innovative approach, they offer a unique dining experience that showcases local herbs, diverse pasta varieties, and rich meats, honoring the island’s gastronomic heritage.
How is To Patriko redefining fine dining in Cyprus?
To Patriko, led by siblings Evanthia, Stavros, and Kyriakos Fokou, is transforming fine dining in Cyprus by integrating traditional Cypriot cuisine with contemporary culinary techniques. Their innovative approach showcases local herbs, diverse pasta varieties, and rich meats, moving beyond the expected to offer an extraordinary dining experience that honors the island’s rich gastronomic heritage.
Sibling Symphony in the Kitchen
In the heart of Tersefanou village, a culinary revolution is unfolding, orchestrated by three siblings: Evanthia, Stavros, and Kyriakos Fokou. Their journey, which began with a simple kebab shop in 2012, has blossomed into To Patriko, an award-winning restaurant that seamlessly weaves the island’s culinary past with its present.
To Patriko: A Modern Tribute to Tradition
What started as a modest kitchen serving souvlakia has evolved into a fine dining establishment that pays homage to the art of eating, a pastime deeply rooted in island life. The siblings have guided To Patriko through several transformations, from a tavern-like eatery to its present form, showcasing the finesse of contemporary Cypriot cuisine with a tasting menu that encourages culinary exploration.
A Decade of Culinary Excellence
With over ten years of experience, the Fokou siblings are redefining what it means to taste Cyprus. They present a menu that tantalizes the palate with Cypriot pasta varieties, rich meats, and flavorful sauces, all infused with local herbs, such as the fragrant myrofora lavender. Their innovative approach aims to elevate traditional Cypriot cooking to new heights.
Beyond the Expected
Stavros Fokou challenges the common perceptions of Cypriot cuisine, eager to demonstrate that it is much more than meat-heavy dishes popularized in the 1980s. He highlights the culinary mosaic that is Cyprus cuisine, a blend of legumes, herbs, and root vegetables, rich with historical influences from various countries.
The Fading of Old Eateries
Stavros notes with concern the decline of traditional eateries, emphasizing the need for recognition and understanding of the island’s rich and diverse food culture. He believes that embracing the fusion of influences can fortify the foundation of Cyprus cuisine.
Fine Dining Reinterpreted
Stavros shares a fresh perspective on fine dining, aligning it with the pride one’s grandmother takes in her cooking—using quality ingredients grown naturally and without pesticides. To Patriko aims to capture this essence, turning simple, authentic ingredients into an extraordinary dining experience.
Looking Back to Move Forward
The restaurant’s emblem, featuring a backward ‘K’, symbolizes their philosophy that progress is rooted in history. Stavros stresses the importance of understanding the past to innovate for the future, ensuring that the culinary traditions of Cyprus continue to thrive.
Culinary Visionaries at Work
To Patriko stands as a testament to the siblings’ commitment to preserving Cypriot cuisine through modern culinary practices. They also extend their passion to Maeirko, a contemporary lunchtime eatery nestled in Ayios Antonios Market, Nicosia, offering a casual encounter with their innovative food philosophy.
For those looking to experience the future of Cyprus’s culinary heritage:
– To Patriko: 99-870998,
– Maeirko: 99-149461.
- To Patriko is revolutionizing fine dining in Cyprus by blending traditional Cypriot cuisine with contemporary techniques.
- The restaurant is led by siblings Evanthia, Stavros, and Kyriakos Fokou.
- To Patriko started as a kebab shop and has evolved into an award-winning fine dining establishment.
- The Fokou siblings present a menu that showcases Cypriot pasta varieties, rich meats, and flavorful sauces infused with local herbs.
- Stavros Fokou challenges common perceptions of Cypriot cuisine and aims to fortify the foundation of Cyprus cuisine by embracing the fusion of influences.