Dinos Constantinides

Food & Drink, People
Lost + Found Drinkery, one of the fifty best bars in the world, has taken an “intoxicating” course. One of its creators reveals the secret of this explosive success.

It was just a few years ago that Dinos Constantinides and his colleagues decided to open a bartending school for staff training and development. The economic crisis of 2013 did not allow them to fulfill that desire, forcing them to come up with a new means of income. “As a result we turned the school premises into a bar”, states Dinos. Since then, the Lost + Found Drinkery has managed to be featured no less than four times on the “World’s 50 Best Bars” list, while also having received recognition at the Spirited Awards. It should be noted that both accomplishments are considered equivalent to winning an Oscar in the bartending scene! What is the secret to their success? “I don’t think that there is a secret to success. There are many factors that contribute to it, the most important one being respect towards the customer. Even though it was never our primary goal, being recognized in this way is much appreciated and most importantly, a great advertisement for our city, Nicosia. World-renowned bars are becoming tourist attractions, which subsequently push the rest of the culinary industry to raise their game accordingly. The result is a general boost in quality across the tourism industry. Copenhagen is a prime example of this. Due to the high standards of its culinary scene, the city has managed within a few short years to attract tourists based solely on its food!”.

However, what made Dinos’ bar special and what role did his passion for travel play in its success? “It’s not something that I can convey in words. Only those that have experienced Lost + Found Drinkery can comprehend it. Every little detail is very important to us, which is why we pay so much attention to them. Traveling has a major impact on our personalities and characters. Every new experience has something unique to offer. By trying new flavours, learning new techniques and getting to know new cultures, I have managed to expand my horizons and my bar reflects this”.

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