Apo Genia se Genia

Apo Genia se Genia: A Family Kafenio Reborn in Frenaros

Apo Genia se Genia, “From Generation to Generation”; is a new taverna on Kyriakou Matsi Street in Frenaros, a village in the Famagusta district within easy reach of Paralimni, Sotira and Ayia Napa.

Although the restaurant opened in 2026, its connection to the village goes back much further. The building was home to the Zakou family’s kafenio from 1986 until a few years ago. It never needed an official name or even a sign; local residents simply referred to it as “Zakou’s.”

Today, the premises are in the hands of Konstantinos Zakou, the third generation of the family. After spending seven years living and working in Greece, he returned to Frenaros and gave the old meeting place a new purpose. The result is a contemporary mezedopoleio influenced by both Cypriot and Greek cooking, but still closely tied to the food served by his grandparents, Androulla and Dimitris.

A Menu Built Around Family Memories

For Konstantinos, the former kafenio was part of his childhood. He would go there after school and spend time with his grandmother, surrounded by the everyday dishes that later shaped his approach to cooking.

The new menu draws directly from those memories. Souvlaki prepared in his grandmother’s style, traditional Cypriot sandwiches, snails, wild greens, afelia and courgettes with eggs all have a place in the kitchen. The cooking remains straightforward and recognisable, with charcoal and slow-cooked dishes forming much of the menu, but it is now supported by the experience and technique of a professional kitchen.

This is not an attempt to turn village food into something unrecognisable. The idea is to preserve its familiar flavours while presenting them with greater care and consistency.

Produce From the Family’s Fields

The connection to the Zakou family continues through many of the ingredients. Konstantinos’s grandfather still farms nearby using traditional methods, supplying the kitchen with produce such as cabbage, kolokasi, cherry tomatoes, cucumbers, parsley, spring onions and coriander.

Ingredients that are not grown by the family are sourced, where possible, from smaller producers in the surrounding area. Yoghurt comes from a producer in Paralimni, while the bread and pittas are made at a bakery workshop in Liopetri. Meat is delivered fresh each day.

This local supply influences what appears on the menu and allows the kitchen to work according to the season rather than relying entirely on fixed, year-round choices.

What Is on the Menu?

The grill selection covers many of the dishes expected from a Cypriot taverna, including souvlaki, sheftalies, halloumi, lamb chops, village sausage and pastourmas.

Alongside the charcoal dishes are traditional home-cooked recipes such as courgettes with eggs, wild greens and other food associated with the Cypriot family table. Diners looking for something beyond the familiar grill options can choose from more developed dishes, including rooster cooked in wine and served with pasta and graviera, rabbit in a lemon sauce, and fried poulles—the smaller roots of the kolokasi plant.

The balance between simple meze dishes and more considered main courses gives visitors the option of sharing a traditional spread or building the meal around one of the kitchen’s specialities.

Desserts That Follow the Season

Desserts are not limited to a permanent list. The selection changes from week to week according to the produce available and the kitchen’s aim to make full use of seasonal ingredients.

Regular favourites may include siamali served with ice cream and traditional pourekia. During the warmer months, fruit-based desserts using strawberries, watermelon or other seasonal produce may also appear. It is worth asking what has been prepared that week rather than choosing only from the standard options.

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To understand the story behind Apo Genia se Genia, begin with the food connected most closely to the original kafenio. The courgettes with eggs, snails and afelia are good choices for experiencing the family side of the menu. Add souvlaki or sheftalies if you want the familiar flavours of a Cypriot charcoal grill.

For a more substantial dish, consider the rooster in wine with pasta and graviera or the lemon rabbit. Finish by asking for the dessert of the week, particularly when seasonal fruit is available.

Live music takes place once a week, although the evening may vary. Check with the taverna before visiting if the music is part of your plans.

Before You Visit

Drinks are served from 3:00 p.m., while the kitchen operates from 5:00 p.m. until 10:00 p.m. As the venue only began operating in 2026, opening days and entertainment schedules may still change. Confirm the current timetable before travelling, especially if you are coming from the coastal areas.

At the time this information was collected, the taverna’s Google listing showed a rating of 4.9 from 43 reviews, indicating a very positive early response from its first customers.