“One cannot think well, love well, sleep well, if one has not dined well.” Virginia Woolf was a woman who knew exactly what she needed to make life in the 1920s a party. A guest list with all her favourites and a feast to fill them from toe to the tops of their head, eyes bleary with the satisfaction. Or maybe just food, because food was the heart of it all.
There’s a community of people who “vibe” with Virginia Woolf’s philosophy of life. At Aya Cooks, that philosophy shows up on every plate. Roasted beetroot salad. Sea bream crudo. Kebab Asli. Hummus that tastes nothing like what comes from a supermarket tub. Bread pulled from the oven is still warm enough that the butter melts on contact. And though they may look like art, they are not (only) for Insta stories. They are crafted to be eaten, shared, and remembered, on and offline.
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Aya Cooks is Anton Denysenko’s third project on the island of Cyprus, but the first built around a specific collaboration. After years of returning to chef Ronit Stern’s restaurants in Barcelona, he approached her about working together. Stern, whose cooking earned Michelin recognition, wholeheartedly agreed. The concept they built centres on Middle Eastern techniques applied to local, seasonal produce that is as fresh as the cool, crisp sea breeze before the sun rises.
The space reflects the same philosophy. Open kitchen. Communal tables. Natural wines. No dress code. The goal is for people to walk in, sit down, and feel like they can stay as long as the conversation lasts. For Denysenko, who moved to Cyprus four years ago, the restaurant serves as both a business and a way to connect to his new home. “On this island, we are guests ourselves, in search of our own place under the sun, he says. “The restaurant is our way of saying thank you to Cyprus for its warm welcome.”
In this interview with The Future Media, Anton Denysenko reflects on how Aya Cooks came to be, what it means to build a restaurant as a cultural platform rather than just a dining room, and why the best meals are always the ones you share.
1. To begin with, could you introduce yourself and explain who is behind AYA?
My name is Anton Denysenko. I am a restaurateur with over ten years of experience in the industry. Food has always been more than a profession for me, it’s a lifelong passion and a huge part of how I experience the world.
Aya Cooks is our third project in Cyprus. Behind this restaurant stands a strong team of like-minded professionals I am genuinely proud of, along with our partners from Barcelona. Together, we created Aya Cooks in Limassol. If you are looking for a place with character, flavour, and a distinct atmosphere, then Aya will become your favorite place in the city.
2. How would you describe AYA as a restaurant to someone who has never heard of it?
Aya Cooks is an everyday restaurant where everything revolves around high-quality, fresh, and seasonal products. We pride ourselves on our signature approach to flavour, our freshly baked bread, and natural wine.
Aya is a place that brings people together around one table, without pretense or formality; the dishes you want to place at the center of the table and share with friends. We believe the best taste is the one you share.
It is a free and easygoing space where everyone feels welcome; you simply come in, take a seat, and feel right at home.
3. Where did the idea for AYA originally come from?
My second passion, after food, is travel. This has been a constant source of inspiration, discovery, and a way to challenge my perspective. I spent some time living in Barcelona, where I was introduced to chef Ronit Stren and her restaurants. I was immediately drawn to the concept, the flavors, and the distinctive atmosphere of her kitchen.
From that moment, I couldn’t move away from the idea of creating something special together. I waited for the right time to bring it to life in Cyprus, and that is how Aya Cooks came to be.
4. Why did you choose Limassol, and Cyprus specifically, as the place to build this project?
As I mentioned earlier, Aya Cooks is our third project in Cyprus. Over four years of operating on the island, we carefully studied the market and our guests’ preferences, and realised there was a clear gap for a place with a vibrant Middle Eastern identity, a contemporary feel, and an approachable price point.
We envisioned Aya Cooks as a dynamic, modern space with a distinctive author’s cuisine, rooted in Middle Eastern flavors, local ingredients, and a light, welcoming spirit. It was important for us to create a concept that feels fresh and new for Cyprus, while remaining warm, accessible, and relatable to our guests.
The island offers access to exceptional ingredients, and our idea is to showcase them through unexpected combinations, new spices, and a creative approach, so that every visit becomes a small gastronomic journey.
5. You mentioned your collaboration with Ronit Stern. What did you hope that perspective of taste and culinary creativity would bring to AYA in Limassol?
Ronit’s places became the ones I returned to most. I fell in love with the flavours, the combinations, the way every dish felt both simple and unexpected at the same time. Her cooking has this rare element I have never seen or tasted before: comfort with a distinct character. It needs to be experienced.
We instantly matched from our first meeting, enthusiastically agreeing that we could create something truly special together. My intuition told me from day one her kitchen would resonate in Cyprus. People here appreciate honest food, bold flavours, and places with soul. And of course, we are incredibly proud to have the opportunity to build a restaurant together with a chef whose talent and work have been recognized by the Michelin Guide more than once.
That feeling became the foundation of everything we created together.
6. You’ve spoken of AYA as more than “just” a restaurant. What does “restaurant as a cultural platform” mean to you?
For us, the evolution of the project goes beyond food. Even beyond the team. It is about building a community.
We are closely connected to our guests: their tastes, preferences, and the moments they share around the table. These experiences are what bring people together and form the dynamic, living atmosphere around the restaurant.
When we describe AYA as a cultural platform, we refer to a space where people connect, exchange ideas, discover new flavors, and feel part of something larger than a dining experience.
At Aya, we value openness, creativity, collaboration, and a deep respect for both the product and the people behind it. It is a space where food becomes a catalyst for connection, and where music, design, atmosphere, and the guests themselves collectively create a living culture around the table.
7. What story are you trying to tell through your food and drink?
Through our food and drinks, we tell a story of gratitude and connection to the place we now call home. On this island, we are guests ourselves, in search of our own place under the sun. In many ways, the restaurant is our way of saying thank you to Cyprus for its warm welcome.
This is why we place such strong emphasis on local produce. It is about highlighting familiar ingredients while giving them a fresh identity. The story of AYA is one of respect for the place we live in, a curiosity for new flavours, and a desire to share that experience with our guests.
8. At a time when global chains often standardise food culture from city to city, how consciously are you of your own cultural experimentation, and how do you keep AYA’s flavours and experience specific to this place rather than homogenised?
This philosophy defines the core value of our culinary approach. We work with what exists here and now, with what nature provides in each season. Our menu is alive and ever-evolving, connected to the rhythm of the island and the ingredients it offers.
Within this project, we have made a conscious decision to avoid imported delicacies or exotic elements for the sake of effect. Instead, we focus on simple, high-quality ingredients, the best of what is local, and aim to transform them into something distinctive. For us, it is not the rarity of a product that matters, but how it is expressed on the plate.
This is how a cuisine is created that feels genuine and deeply connected to its place.
9. How do you collaborate with local creatives and suppliers, and why was that local link important to you?
For us, a strong local connection is fundamental to the concept. From the very beginning, we have actively collaborated with local farmers, winemakers, artisans, and creative professionals.
It is important for us to know the people behind the product and to understand their approach and their values. This creates a more honest cuisine and helps build a genuine community around the restaurant. The same applies to our artists, musicians, and photographers. We prioritise working with local talent, as they are the ones who lead the cultural rhythm of the city.
I’ll be honest with you. At first glance, it may seem difficult—an enormous challenge. But I would like to express my deepest gratitude to all the producers on the island who truly love what they do and allow us to work with an incredible variety of high-quality seasonal vegetables and fruits, meat, fish, seafood, and more.
All year round, something is always in season, and we add a small touch to help reveal those flavors and share them with our guests.
And, as a little bit of self-promotion, I’d also like to invite all the producers we haven’t yet had the chance to meet to find us, and we’ll be happy to collaborate! Our one criterion is that you must love your product just as much as we love what we do.
10. Who do you see around your tables more often, and what kind of experience do you want them to have at AYA?
What makes me happiest is seeing very different people sharing the same space and feeling equally comfortable at AYA. Around our tables, you’ll see locals, expats, creatives, families, people coming for a quick lunch, long dinners with friends, or simply a glass of wine at the bar after work.
We never wanted to create a restaurant with a strict dress code or a certain “type” of guest. AYA is about openness and ease. You can come here for a celebration, a casual weekday dinner, or just because you were passing by and felt the atmosphere.
More than anything, we want people to leave feeling lighter, happier, and connected to the food, to the people around them, and to the moment itself. Because in the end, hospitality is not only about what’s on the table, but about how a place makes you feel.
11. Looking ahead, what are your ambitions for AYA over the next few years?
When speaking about the future, it’s always important to look at situations and prospects from the point where you are right now. I can say that we have already done a great deal of work, and have seen how quickly a community of people with shared values and tastes is forming around our project.
Our main ambition for the coming years is to keep expanding this community, elevate the gastronomic awareness of the residents of this island and its guests, and bring fresh ideas and new trends to the culinary scene.
I truly hope that the guests who visited us once, even if we didn’t win them over the first time, will come back a second or third time, eventually feel the connection, and stay with us for good.
Because Aya cooks for you!
