Avobar: Liana Kazaryan on Building Wellness From the Ground Up
On this week's Sunday Edition, we feature Avobar, the plant-forward eatery founded by Liana Kazaryan, in our Sunday Edition. Born in London’s Covent Garden, Avobar was created as a space where nutritious food, creativity, and community could meet. We spoke with Liana about the challenges of launching a purpose-led brand, the evolving meaning of wellness, and the role food plays in shaping how we live.
What was your biggest challenge when launching, and how did you overcome it?
This business is certainly full of challenges, so it’s hard to choose just one. When we opened, we were immediately very busy—which is what you hope for. At the same time, we were setting up a start-up while managing high demand. Balancing both was a real test.
How do you ensure your business stays true to its values of health, sustainability, and quality?
It’s an ongoing process rooted in partnerships, relationships, and team culture. Alignment at the start is key, but you also need to keep reinforcing those values daily.
As someone deeply involved in the food industry, how do you personally define wellness?
Wellness is deeply individual. We each have our own internal 'manual’—our needs, strengths, and vulnerabilities evolve over time. Food is information for the body, and it shapes how we feel. Emotional and social connections matter too. It all starts with self-awareness, then building a lifestyle around that can be life-changing.
How do you incorporate wellness into your daily routine—whether through food, movement, or mindfulness?
I begin my day with a short meditation to stay present. Movement is a cornerstone: I strength train 3–4 times a week and do Pilates twice. It affects my energy, emotional balance, and mental clarity. I'm also focused on increasing my healthspan. Sleep is my biggest challenge—falling asleep in particular. My mind tends to get busy at night, so I prioritise my evening routine.
What role does nutrition play in overall well-being, and how does Avobar reflect that philosophy?
At Avobar, we believe in balance. Everything begins with quality ingredients. From there, we offer a menu that’s both balanced and customisable. Pairings and flavours are considered with care—we’re in hospitality, after all. We also put thought into the space itself, offering a calm environment where guests can socialise or take a quiet moment for themselves.
What’s your go-to meal when you need something nourishing but quick?
A smoothie is my go-to. I love our post-workout smoothie—it’s protein-rich, nutty, and satisfying. I also like the Supergreens, which is really refreshing and packed with flavour. Our smoothie menu was developed to be functional as well as delicious. The Sea Minerals smoothie—with sea moss and blue spirulina—is another favourite.
Is there an ingredient on your menu that you swear by—something that makes the biggest difference in both health and flavour?
Avocados. It’s incredible how much variation there can be. Ripeness, origin, and type all matter for flavour—and for sustainability too.
If you could give one simple wellness tip to our readers, what would it be?
It’s all about habit. Start small and build from there—whatever feels manageable and consistent.
Learn more at: Avobar
