Cooked to order, never held
Nothing sits under a heat lamp waiting for a courier. Your patty hits the grill when your order lands.
Η ιστορία μας
We started with coffee. The burgers were inevitable.
Street Sins has been feeding Nicosia since 2019 — first as a coffee counter, now as two kitchens, a bao bar and a delivery team that works for us rather than for a marketplace.
The story
Built one shift at a time
The first Street Sins was a counter barely wide enough for two people to pass behind. We had a grinder, a two-group machine and a stubborn idea that a city full of coffee shops still did not have enough good coffee.
The burgers came later, and by accident. Staff meals turned into a Friday special, the Friday special turned into a queue, and the queue turned into a kitchen. We ground our own blend, baked with a local bakery until the bun was right, and put the Street Sins Burger on the board.
Then came bao, because someone in the kitchen had spent a year in Taipei and would not stop talking about it. Then cod croquettes, Korean wings, churros at midnight. The menu grew the way a good kitchen’s menu should: because someone cared enough to argue for it.
The one thing we never controlled was delivery. Three marketplaces, three commissions, three sets of couriers who had never set foot in our kitchen. This platform is the answer to that — our menu, our riders, our prices, and a map that shows you exactly where your food is.
2019
One counter, one grinder
Street Sins opened as a small coffee counter in Pallouriotissa with a two-group machine and a queue that started at seven in the morning.
2021
The kitchen opens
Black Angus burgers joined the menu. The Street Sins Burger sold out on its first Friday and has not left the menu since.
2023
Bao and street plates
Squid-ink bao, Korean wings and cod croquettes turned the kitchen into a proper global street-food lane.
2024
A second room in Engomi
A second location opened to cover the west side of Nicosia and take pressure off the original kitchen.
2026
Our own delivery
We built this platform and hired our own riders, so ordering direct costs you the same and pays the kitchen properly.
What we hold to
Six things we do not compromise on
Specialty coffee, not just caffeine
A house blend dialled in three times a day, poured by baristas who taste every batch.
Local first
Cypriot halloumi, local bakeries for our buns, and produce bought in Nicosia rather than shipped in frozen.
Our own riders
Employed by us, trained by us, tracked live on your map — and they know which door is yours.
No marketplace tax
Ordering direct keeps 15–30% commission out of the equation, which is why our prices can stay where they are.
Regulars, not traffic
We would rather know your order by heart than sell one burger to a stranger with a voucher.