PAUL Zenas Kanther — Restaurant in Nicosia

A Disappointing Experience at Paul Depuis 1889, Nicosia

Early on today 27/12/2025, on my way to a meeting, I had a spare 10-15 minutes and thought I’d grab a quick coffee at Paul Depuis 1889 in Nicosia. Given the limited time, I made sure to explain to the staff that I was in a rush, hoping this would expedite the process.

I placed my order and requested to pay immediately to save time. However, the coffee never arrived. At one point, a waiter approached me to confirm whether I had ordered, to which I explained the situation again and I kindly asked again for the check. The waitee brought the xheck, I paid by credit card....Still, no coffee.

After a few minutes, I went to the restroom, assuming my order would be ready upon my return. Unfortunately, it wasn’t. Trying to address the matter courteously, I approached the reception upon leaving to inform them about the situation. To my surprise, I was told that complaints should be directed to the management, as the reception staff were “not responsible.” While I appreciated the politeness of their response, it was disappointing that my feedback was met with defensiveness and an implication that my tone was somehow inappropriate.

Despite being in a rush, I waited for the manager to arrive. Unfortunately, the manager’s reaction mirrored the indifference of the staff. They neither sought details about the incident nor showed genuine concern for what had happened. At this point, I found myself reflecting: Was the greater issue the fact that I paid for a coffee I never received, or the lack of effort in addressing my complaint?

The café wasn’t particularly busy, and there were multiple staff members on duty. This left me wondering whether the issue lay not in their capacity to serve but in the culture of the establishment itself.

For an establishment with such a well-known brand name, I expected much more—not just in terms of timely service but also in handling feedback with attentiveness and professionalism.

I hope this post serves as constructive feedback for the management at Paul Depuis 1889 to improve both their service delivery and customer relations. A simple coffee experience should never turn into such a frustrating ordeal.

Merry Xmass? Definitely not at Paul's...

As a French national, I was honestly appalled and deeply disappointed by how the Cypriot franchise of Paul has handled French cuisine. And I’m not talking about anything fancy or requiring advanced cooking skills—just the basics of French food.

First off, while the waitstaff meant well, the service was all over the place. We had five different servers attending to us, and they seemed to keep forgetting about us. They brought out the mains before clearing the plates and cutlery from the starters—an obvious mistake. To top it off, one of the servers didn’t know what “leeks” were in Greek, which makes me think they haven’t been properly trained on the menu. Knowing the ingredients in both languages should really be a standard.

Now, about the food: it was just bad. They brought us an avocado fraicheur salad we never ordered, and it wasn’t good at all. The dressing was off, and the avocado was just one giant uncut chunk sitting on top of the salad. For the record, we had ordered the burrata salad, which eventually arrived but turned out to be just as disappointing as the one we didn’t ask for.

The onion soup—a classic French dish—was a disaster. One of the bowls was cold, and both were so sweet that you couldn’t even taste the onions or the cheese.

The mains didn’t improve things. The pork tomahawk was overcooked, the cauliflower on the side was unattractive and unappetizing, and the fries were completely average. The chicken pesto tagliatelle was drowning in cream, the chicken itself was undercooked, and I couldn’t find any hint of pesto or parmesan in the dish. The chicken paillard seems to have been at the taste of who ate them.

The only decent part of the meal was the desserts, which were actually nice. But even then, they managed to mess up by bringing us the wrong coffee. To top it all off, the bill was incorrect and had to be redone.

All in all, I’ll never return to this restaurant for a meal. The only thing worth coming back for are the millefeuille, éclairs, and other basic pastries, which...

Advanced Neural Network

This title is not regarding an Artificial Intelligence term. Maybe it goes closer to the theory of Monadology of Leibniz who expressed that the human minds are interconnected. Head Manager - CEO Ignatios along with Christina (the local Manager) carry a lot of warmth in their minds and to their actions. Full of ideas for different business setups carrying a big smile and an open hug. Chef Konstantinos and Pastry Chef Margarita (a real student of Alain Ducasse) share their imagination with exquisite colors and flavors into their divine creations. The decoration of the premises reminds Le Loui XV of Monaco giving the traditional feeling of the old times along with the original recipes adjusted to the modern appetites. The dishes demonstrate unique feelings to your palate. The chef and pastry chef meet the fractal patterns of Jackson Pollock’s paintings and the turbulent flows of Van Gogh’s creations. Unique combinations and absolute pleasure. Beef, chicken, veggie options for all kind of demanding customers. Not just a bakery or coffee shop. Renovations are expected inside and outside the building, so definitely something even greater is cooking in there. For Teams like this, nothing is impossible. We thank them all for their amazing ideas and contributions and wish them their skies to be always clear. The smallest sun-ray cannot be hidden in the darkest...