A young and ambitious restaurateur opens projects one after another – Syrovarnya, Magadan, No. 13, Lotus Room, Avocado Queen, Simach, Novikov Bodrum. And these are not all of them. It is no coincidence that Anton Pinsky became the GQ Magazine’s Restaurateur of the Year. Premiere Media spoke with Anton about the potential of restaurants in Cyprus, family businesses, comfort food and self-isolation.

How do you rate Cyprus from the point of view of a restaurateur? How promising is this place for opening a restaurant?

Cyprus is different. If we are talking about places like Ayia Napa or Larnaca, then these should have large plates, a lot of food and very inexpensive. But Limassol can lay claim to more expensive restaurants.

In terms of the length of the holiday season, Cyprus is a very attractive destination – here it lasts five months, unlike many other famous resorts. For example, in Porto Cervo in Italy it is only a couple of months. Nevertheless, most people associate Cyprus with a low average check – €30 (in Limassol it is already €50-70).

There are prospects for restaurants here, but with one caveat – this is exclusively for dinner, since it is very hot during the day and no one goes to restaurants at this time. So there is business for restaurants, but without any major profits.

But I know that two large complexes (with expensive hotels, marinas for yachts, with apartments) are under construction or may have already been built, and they even offered to participate with our restaurant brands. But it is not in my plans to develop something in Cyprus.

Syrovarnya.

What tips can you give to those who dream of opening their own restaurant? And for those who dream of being successful?

The odds of failure are always higher than the odds of success.

And for those who do not dream of their own restaurant or their own business, but simply want to surprise guests by inviting them to dinner at their home?

Learn to cook. Or not bother and order food from Pinskiy & Co restaurants!

Would you like your sons to continue your business?

There are two categories of fathers: one who in no way wants their children to do the same thing that they do, and others who want it. I will refer myself to the second category.

Magadan.

Is there a concept for a restaurant that you have not yet implemented for one reason or another?

Of course there is. And there are many of them. Coming soon!

Will restaurants change after the pandemic, in your opinion? Perhaps you have already changed something? Many of my acquaintances from Europe have not visited restaurants for six months. How will the restaurant industry develop in 5-10 years?

Globally, nothing will change, because restaurants are still more about communication and atmosphere.

You are called one of the best anti-crisis restaurateurs. Is it comfortable for you to work during a crisis, unstable economic situation and other problems?

On the one hand, these kinds of times add stress and nerves. On the other hand, there are more options and opportunities. Balance is needed here. The crisis certainly helps to cleanse the market, but it is clear that it is not a pandemic crisis, since it is associated with tragic events. And if we talk about the economic crisis, then this is always a kind of starting point for growth.

Avocado Queen.

Did you miss restaurants during your self-isolation? Where did you want to go the most, or first? What is the main lesson learned during self-isolation?

Of course, I wanted to go everywhere. And not only to restaurants, but also to other places of interest. We did not learn any lesson, but only convinced ourselves of the correctness of our judgments – there should always be a “pillow” that will allow us to settle accounts with staff, suppliers and landlords.

In an interview, your wife said that you are unpretentious with food. Is it really so? What is comfort food for you?

Steamed turkey cutlets, tomato and cucumber salad with sour cream, and mashed potatoes.

Does your wife often give advice? Do you listen to her opinion?

My wife is aware of all my activities and from time to time provides me some wild ideas.

Simach.

Unlike many other Russian restaurateurs, you have projects not only in Russia. Was there anything about doing business that surprised you? How is work in the kitchen, the clientele, and the behaviour of guests in restaurants different?

The clientele is different everywhere, as well as the behaviour of the guests. The approach to restaurant operations is also different everywhere. And nothing ever surprises me, because before doing anything, I analyse everything. Therefore, I am ready for anything.

In Turkey, for example, there are more hardworking and less whimsical staff. In Spain, it is more lazy and demanding. Everywhere has its own nuances. In Turkey, when we opened the restaurant, the only complaint the guests had was that we were not serving tea in Turkish cups. The next day we fixed everything.

Which city in the world tastes best for you? And why?

Of course, Moscow. Because here they cook for me what I want. As my physics teacher used to say: “Most of all I don’t like surprises. Because a surprise is something you didn’t plan.” It doesn’t even matter whether it is pleasant or unpleasant. It is just something that stands out from your plan and the usual rhythm of life. So when I come to your restaurant or a restaurant that is frequented by many, then I know for sure what to expect and how they will cook. A new dish is always a lottery.

You were named Restaurateur of the Year by GQ. Which title or award are you most proud of?

What award can a proud father of two children have? Two awards – the older and younger!