Chef Ceren Karapaşa reimagines Cypriot cuisine through fusion

Chef Ceren Karapaşa is integrating her international culinary training from Switzerland with the traditional flavors of Cyprus. Her approach focuses on reinterpreting local dishes through modern techniques without losing their cultural essence.

As part of a collaboration with IQOS for the opening of a new store in Nicosia, Karapaşa has developed a special fusion menu. This menu features reimagined versions of traditional items, such as peach kebab served in bao buns and molehiya presented in the form of arancini. The culinary presentation coincides with the “Island Story” artwork by artist Batu Gündal, which visually explores the island's heritage.