Two chefs...
One future.
Long before there was an old mill, there were two chefs.
Martin and Andrea had each led kitchens in hotels and restaurants, and when they began working together, one question kept returning: what could they build for their own future?
They considered opening a restaurant, but Paphos already had tables on every corner. So they looked instead to Andrea’s roots—to the pasta he knew from home in Sardinia, and the craft he had also practised in London. In 2015, they chose a path the city had not seen before: a workshop devoted to producing fresh Italian pasta.
The beginning was demanding. Fresh pasta was new to the local market, and both founders were building a life far from the countries where they were born.
One customer,
one kitchen
and one plate at a time.
Year by year, Paphos made room for the idea. The experiment became a craft, the craft became a business, and Il Vecchio Mulino—the Old Mill—keeps turning today.
