Scan Magazine – August 2018

44 | Issue 115 | August 2018

Scan Magazine | Culinary Feature | FAFAS

When Doron Karavani opened the first Fafa’s in 2011, he had no idea that his concept
of a fast food place that sells freshly made falafels and pita breads would one day
grow into a large franchise. Yet, having started on the streets of Helsinki, the concept
is now spreading to the rest of Europe.

By Ndéla Faye | Photos: Fafa’s

The first Fafa’s, located on the trendy Iso
Roobertinkatu in the centre of Helsinki,
is still as busy as when it first opened its
doors. Although there are several plac-
es selling international food in the city,
Karavani felt that something was miss-
ing. Having dabbled in various profes-
sions, he came upon the idea of opening
a fast food restaurant. “When we first
started, I didn’t have a clear idea of what I
wanted to do. But the business idea grew
along with the business itself,” Karavani
admits. “At the end of our first week of
trading, we would often sell out of in-
gredients before closing time, and there

would be people queuing all the way up

the street. So I knew I was onto some-

thing special, and we quickly opened new

outlets.” Fafa’s currently has 24 restau-

rants throughout Finland and overseas

— with that number set to be close to 40

before the end of the year.

A fusion of flavours

Fast food is often associated with greasy

spoons and microwaved, pre-packaged

foods, but Fafa’s does things differently —

it is all about a unique atmosphere, good

food from fresh ingredients, and great

people. Besides its trademark falafels

Fast food with a fresh twist

and pita breads with various accompa-

niments, Fafa’s also serves other quali-

ty fast food, such as kebabs and salads.

“I want to combine different ingredients

and flavours,” Karavani explains. “I no-

ticed that Finns like creamy textures and

flavours, so I started mixing pesto and

goats cheese, and Kalamata paste with

feta. All the flavours complement each

other — and it clearly works, because

people keep coming back for more.”

Part of Fafa’s uniqueness is that, de-

spite having evolved into a chain fran-

chise, each restaurant has its own vibe.

“The employees are a big factor in creat-

ing the atmosphere, and I’m very proud

of the people who make Fafa’s what it

is — a place where diners want to come

to enjoy good food. Fafa’s has been cho-

sen as the best street food restaurant in

Helsinki several times and we have a