My earliest recollections are focused on food, the kitchen and tables laden with dishes made with love. My fondest memories are filled with all the scents, sounds, textures, colours and tastes of each occasion.

I’ve had the privilege of leading a varied and colourful life. Travelling, living in many cities and meeting the most interesting colourful people along the way. Characters who have inspired, influenced and enriched my life in so many ways. The golden thread interwoven in all my cherished memories however, is food.

  • 1989

    My first restaurant was an existing steakhouse (would it be anything else in the 80s), but I decided to introduce some traditional Greek and Cypriot dishes to my menu - with Great Success.

  • 1995

    My second restaurant ‘Ouzeri’ was in Johannesburg, and took the Cypriot Meze concept to a new fun crazy level which was both award- winning and popular both for the food and its larger than life party atmosphere.

  • 2001

    I moved to Cyprus on impulse and opened my third restaurant ‘Ta Piatakia’ (The Little Plates) which has been the culmination of three decades of experiences as well as the blending of my culinary skills.

Food Philosophy

I draw from my South African roots which incorporate the richest of Cape Malay, Portuguese and Indian cuisine and combine them with products from Cyprus. Over the thirty years of my involvement in the food industry, I have evolved my art into providing a memorable dining experience for my guests. My quest has been to revive classic recipes with humility and respect for their history.

Roddy Damalis at

TEDx Nicosia


A simple cup of tea with a friend from a cherished silver teapot, properly infused and served in elegant china on a saucer (as opposed to a tea bag tossed in a mug!). Fun picnics and barbecues with friends or magnificent banquets for special occasions. Instances where food is presented with passion that allows it to become an intricate part of the experience rather than an addition.