Interview/Editor: Eleni Nearchou
Round Up is a place that is passed down from generation to generation. To be precise, the Pier Beach Hotel Apartments, from which this Limassol seaside pub emerged. Initially, it was the hotel's restaurant, which was started by Eugene's grandfather and brothers, then it passed into the hands of his father, and when the time came for Eugene to enter the business, The Round Up venue became as we know it today: A pub with Tex-Mex and rock elements, drinks, good food, billiards and darts, overlooking the sea.
Evgenios Agiomamitis, owner of Round Up, in Limassol Today.
The Pier Beach Hotel Apartments was started by my grandfather with his brothers and it was the space here, together with the building next door – it was one. At some point, my grandfather and his brothers closed it down and my father bought half – what we have now.
I finished Hotel Management in Switzerland. I worked at the Hilton in Rome and the Bath Spa Hotel in Bath, England. But I always liked the bar - pub. So when I returned to Cyprus, I joined the family business and set up the downstairs space as you see it. Now I don't know if my son will continue the business!
After my studies, around 2000. I had the idea of opening a shop with this character, wood. The hotel's bar-restaurant was more formal, which didn't work, so I told my father to do it as it is now, expanding on the outside, and the hotel's restaurant would remain inside. At first he was against it, but I finally convinced him. Afterwards, the indoor space also became part of the Round Up.
For the exterior design, I had an idea in mind, so I made a model out of cardboard boxes. I gave this model to Zoi Kountourou, who was a designer, and she transferred it to paper. That's how pelican came, with whom I worked with him because he had no employees, and we designed the space as I imagined it."
Where is the inspiration for the concept of Round Up?
I have always liked wood and country style with "rock" elements - the wooden, rustic tables. That's why I'll mention another bar I used to go to before it closed and I liked it, Kingston. It had a similar character to Round Up.
Regarding the menu, whenever we change it, whether I add or remove dishes, we do a refresh. The dishes are more meat-based, because it also fits our concept. There are also seafood options, but the menu moves more towards meaty, grilled foods, highlighting the country, “Tex-Mex” elements.
Customers favorite dish?
Our steak, which many comment that it is a "dinosaur steak" because of its size! The burger is also something that customers often order.
Its location is special: A pub overlooking the sea.
People come in here – in a pub – and at the same time enjoy the view of the sea opposite. They combine the country they like with the sea. Many also come after swimming at the beach.
Most people come for the drink and the food. He has some people who come and play pool and darts as well. Also, during all these years I notice that many families come with their children. Especially the regulars, they also bring their children, because we are a quiet place and that's why they feel safe to come with their family.
Putting yourself in the shoes of the customers, what is something that would grab your attention as a customer?
Looking around at the bars and restaurants that exist in Limassol, I think Round Up is one of the few left with wood. The above became fashionable. There used to be more bars with that kind of character, but they were renovated and made more modern. This "old" style, country, "rock" has been lost.
How does this change affect you?
It had a positive effect on me, because people looking for such places have limited options now, so they will come here.
I would like the Round Up to continue for several years with the character it has. To make micro-renovations where they are needed, but to preserve this character.
