Chef Yiannis Providakis Shares Culinary Philosophy

Yiannis Providakis: “Good cooking starts with a good product”

Guided by seasonality, clean flavours and ingredients from Cyprus and his native Crete, Kuzuba’s executive chef talks about his kitchen philosophy and the flavours that shaped him. Kuzuba has built its own identity on Nicosia’s dining scene. What do you think are the elements that make it stand out? Kuzuba has built its identity through […]

By Diana Aza