Behind the Biz: Calypso Cafe

Gilles Knafou opened Calypso Café and wanted to share a bit of his heritage on the menu.  

There are a few signature dishes but Knafou recommends the Poisson Al Sel, a sea bass baked on a bed of rock salt with a sauce basil, olive oil, gral, that is brought directly from the oven to the table.

Knafou took some time out of his day to chat with Encinitas Patch about his business.

Patch: Why did you choose Encinitas to open your business?

Gilles Knafou: I really enjoy the laid back aspect of Leucadia. Leucadia looks like its in the 70s and hasn’t changed that much.

Patch: What distinguishes your business from others in the same industry?

Knafou: It’s a different kind of born in Morocco, grew up in Spain and France. I really like to mix all of the influences in the menu.

Patch: What are some of the current challenges you face as a business owner?

Knafou: Today I would say competition. I used to be the only one. There are a lot of restaurants in the Encinitas area. It’s very difficult to attract Encinitas customers. The economy is terrible. I serve prime products. I serve organic vegetables, grass-fed beef, organic chicken, and all of those products are very expensive right now.

Patch: What's the best business advice you've been given?

Knafou: The best advice I’ve been given is, the more love you give to your business, the more it’s going to give it back to you.

Do you own an interesting Encinitas business or know someone who does? We want to hear about it. Send an email to editor Marlena Medford at marlena.medford@patch.com.

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