Eat & DrinkNicosiaThomas Bekas - Varnavas Elias: Why is everyone (still) talking about Beba?

Thomas Bekas – Varnavas Elias: Why is everyone (still) talking about Beba?

Almost two years have passed since ‘Beba’ first appeared in the capital, stirring the waters of the gastronomic scene with the special philosophy that made it one of the most popular restaurants on the island. However, its owners are not resting for a moment – they are raising the bar higher and higher, facing new challenges and conveying their encouraging messages for the next day at the restaurant in Cyprus.

What made ‘Beba’ stand out from its first day of its operation?

Thomas: I do not know if it is something specific, but surely the love and enthusiasm of the team played its role. These I believe were combined with professional consistency.

Varnavas: The team’s force to offer the best possible experience to guests, through food and service, as well as the effort made so that the customer when will be leaving the restaurant to feel only beautiful emotions.

What is the philosophy of the restaurant?

Thomas: Quality, seasonality and respect for the customer.

Varnavas: The customer to have in front of him/her a plate of food that is made with excellent ingredients and love, served with a smile.

How much have these two years of operation changed?

Thomas: A lot has changed, because in the beginning you start a little stuck. We knew where we wanted to go, but we had to take it step by step. At the beginning of our operation, if you exclude 3-4 people we knew, the rest of us were strangers to each other. After two years, the team is tied and this gives us the opportunity for many more things.

What criteria do you use to choose your new dishes each time?

Varnavas: The menu consists mainly of dishes timeless favourite of customers, supplemented with seasonal suggestions. For each new menu, we take into account the seasonality of the products. We opened on the 21st of May with a new menu and now we plan to change it, as we are finding other ingredients that were not available a few days ago, such as zucchini blossoms and fresh shrimps.

Does the world act as a guide?

Thomas: Of course, because you get feedback. And the feedback is daily.

Varnavas: Always.

How many hours of work are required for this result?

Varnavas: Countless!

Thomas: The hours are too many, you live and breathe for this job.

How was the next day after quarantine?

Varnavas: We continue to do what we love, but with masks, gloves and large doses of hand sanitizer.

Thomas: I will go back to the quarantine days, which made us more creative. We have operated bebabun, a concept we have been digging for a long time and did not have time to set it up. We created a new menu and upgraded our courtyard. Therefore, I would say that the next day found us refreshed and relaxed.

Does the Cypriot customer differ from customers from other countries?

Thomas: I would not say that. The customer from where he/she is from, wants to go out and have a good time. And our job is to make him/her to have a good time.

What are your goals for the future? How far do you want ‘Beba’ to go?

Varnavas: I try to go home at the end of the day and feel like I have given my best. This is my daily goal.

Thomas: I personally would like ‘Beba’ to be a reference point for the new Cypriot cuisine.


Info: Pinandrou 2, Nicosia, 22252626. Monday to Saturday 12:30-15:30, 19:30-23:00

Top Stories