2000 — Today
From the first hearth lit in the heart of Nicosia to a culinary family serving across three branches — Califorian's story is a promise made to great food.
№ I · Nicosia · 2000
The First Hearth
In 2000, Salih Kayım lit the first fire on Dereboyu — then known as Mehmet Akif Caddesi — in the heart of Nicosia. His vision was straightforward but ambitious: bring Northern Cyprus its first genuinely premium dining experience, pairing local produce with the rich flavours of the Mediterranean. From a modest kitchen, word spread quickly, and Califorian became one of the city's most beloved addresses.
№ II · 2000 — Present
A Family Grows
Founded with a team of 25, Califorian has grown into a family of approximately 1,000. From Nicosia to Famagusta, and then to the serene shores of Esentepe, each new branch became the defining meeting point of its neighbourhood. As the restaurant grew, so did Califorian Catering — now delivering thousands of meals daily across the island, an inseparable arm of the same family.
№ III · ISO 22000 · HACCP
At the Peak of Flavour
The Califorian kitchen follows a world-cuisine philosophy filtered through a Mediterranean lens. Every plate is a meeting of fresh local ingredients and international technique. To formalise this commitment, we earned ISO 22000 and HACCP certifications — placing food safety and consistent quality at the centre of our culture. "At the Peak of Flavour" is not a tagline; it is a pledge renewed with every meal.
25Years
3Branches
1.000+Families