On the 26th of March 2010, Kozi's opened its doors with a modest nine tables and one stubborn idea: fuse the two cuisines he grew up loving, Greek and South African, without diluting either. No shortcuts, no plating tricks — just recipes tested on real patrons, over and over, until they earned their place on the grill.
"Everyone wants to eat, but few are willing to hunt."
The restaurant looks different today. The compass hasn't moved. People and food come first, the fire stays honest, and everything that reaches the table is cooked the way it would be at home — if home had a braai going every single day.
Today, our patrons' appetite still has to be satisfied in the best manner possible, and our food still has to meet the strictest standard we set for ourselves: homemade, cooked to perfection, no exceptions.
"Umuntu ngumuntu ngabantu" — a person is a person because of other people. It's the closest thing Kozi's has to a motto.
Find the sign lit up on P. Tsaldari after dark — that's usually when the tables fill up and the fire's going hardest.
