Once better known for its nightlife and long business lunches, Nicosia is now finding a new balance that reflects its growing role as a hub for international professionals.
Pavlos Kyriakou, Co-founder and Managing Partner of the Amaro Hospitality Group, talks to GOLD about how the city’s culinary scene mirrors its transformation into to something quieter, steadier and more deeply human.
How would you characterise Nicosia’s food and beverage landscape today, particularly in light of its emergence as a hub for international business and professional activity?
Nicosia’s energy has gradually changed in recent years. The city has been through its worst phase and it feels more composed now. It is less about the late-night scene and more about where people choose to gather and share a meal. The restaurant culture in the capital is maturing gradually and steadily, which reflects ongoing changes in the market. With more professionals settling here, dining has become a way for people to connect – whether for business or pleasure. There’s a stronger appreciation of good food and good service, plus a sense of community. That shift has given the city a new kind of rhythm: it’s quieter, perhaps, but more mature.
Have you noticed any significant changes in consumer behaviour, particularly among Nicosia’s international business circles?
Lunch in Nicosia has always been central to the daily life of its residents. Driven primarily by the mass of civil servants and employees of accounting and legal firms in the city, the business lunch offering has become very competitive and price-sensitive. Lush, long business lunches that were the norm in the 2000’s are very rare nowadays, while traditional Cypriot dishes are more prevalent and issues like speed and price are important. The rise of delivery platforms has only reinforced this trend, catering to the growing demand for convenience and efficiency. Looking ahead, we expect this evolution to continue – with a stronger emphasis on grab-and-go concepts and healthier, lighter options, mirroring what we already see in more mature European capitals.
How can Nicosia’s evolving lifestyle ecosystem foster meaningful interaction and integration within the business community?
People in Nicosia are not connected by infrastructure or slogans but by habit. The places they frequent to eat, drink or have a coffee are where real interaction happens. In a small city, lifestyle and business overlap naturally; you see familiar faces, conversations evolve and relationships are built over time. The more Nicosia develops spaces that feel open, well-run and consistent, the stronger that network will become. It’s not about creating something flashy – it’s about building venues that people trust and return to. That’s what really keeps the business community connected.
To what extent is Nicosia embracing innovation in food, dining and lifestyle?
We are not widely recognised for our innovation! Not only in food and beverage but across industries. However, the city is gradually moving away from the idea that creativity means complication. Market and industry innovators and early adapters are driving this change, while greater travel and the influence of social media are helping the market embrace new trends faster than ever. That said, true progress comes from people and professionals focusing on quality, consistency, experience and a long-term vision for their concepts. They will prevail at the end of the day. Real innovation lies in the right mindset – taking hospitality seriously, treating it as a true profession and recognising that great food and thoughtful design are not passing trends but enduring standards.
Looking ahead, how do you envisage Nicosia’s food, beverage and lifestyle sectors evolving to meet the needs of an increasingly cosmopolitan, business-driven community?
Nicosia will keep evolving at its own pace. The city will not transform overnight – it adapts to change gradually. People here travel abroad, they see what good hospitality looks like and they come back wanting the same level of quality and professionalism. That’s what’s really pushing things forward. There’s always room for growth and improvement. Nicosia needs more quality-consistent and diverse options, not just more places. That means stronger concepts, better operations and a clearer sense of purpose. If we can achieve that, the city will continue to grow into a place that feels both sophisticated and familiar.
This interview first appeared in the November edition of GOLD magazine. Click here to view it.
