C.K.B Cyprus Kaiseki Breakfast

This project combines Cypriot culinary classicism with the subtle, sophisticated minimalism of Japan’s kaiseki cuisine. Chef Petros Andrianou gives local ingredients top billing. The breakfast staples are made by local artisans or grown and foraged by local producers, all closely adhering to traditional Cypriot recipes and protocols. The vessels themselves are inspired by the organic forms of the ingredients; they have been specially designed in collaboration with ceramicist Evdokia Savva. The understatement of the kaiseki multi-course format is a counterpoint to the typical exuberance of Cypriot cuisine — a merger that helps the ingredients themselves stand out, and suggests a future direction for Cypriot gastronomy where less is more.

Project: Cyprus Breakfast for visitcyprus.com
Concept creator: Petros Andrianou / 3 Forks Lab
Ceramics: Evdokia Savva
Photography: Nicholas Loizou
Backstage photography: Yiannis Hadjiosef