Granola and Lisbon’s best cappuccino, city slowly waking beyond the white armchair by the window. Or maybe you’re at the big communal table, among the quiet chorus of laptop clickers, typing away in sync. And yes — that round mirror in the bathroom, perfect for the occasional chic selfie.
We had the pleasure of speaking with one of the co-founders of The Layers — the café tucked beside Parque Eduardo VII. The conversation meandered from tuna tataki toast to poker-table tabletops, with the kind of improvisational ease that makes The Layers feel less like a coffee shop and more like a lived-in script. Somewhere between Scandinavian restraint and quiet theatricality, it’s a place that brews more than coffee — it brews connection.
Menu & Coffee
Let’s start with the essentials: your coffee. Are there particular beans, roasters, or techniques that define The Layers coffee experience?
Eugene Bilousov: We initially focused on Foundation Coffee Roasters from Odessa, whom I personally adore and have known for a very long time. I like their quality, assortment and approach to work. We also use beans from other roasters as guest beans.
Regarding quality - Marina [wife] and I have coffee certification and kinda of experience in coffee evaluation and carefully select beans for a better cup for a guests.
The Layers has both a regular menu and rotating specials — how do you choose those specials? Do you rely fully on the supplier's choice or do those specials come from suggestions from the team or visitors?
EB: The special at the Layers is a team effort. It's some kind of impulsive thought that everyone brings to the work communication. And then during the week we refine the dish to the final stage to sell it. Although now we have slightly revised the idea: the special from the kitchen is currently the dish of the month. And we present the sweet special from bar side every week, on weekends.
Is there a signature drink or dish or element that feels most “layers”?
EB: Actually I don’t know, maybe tuna tataki toast, quite popular dish in cafe. But i try to look at all dishes in menu - as a unique position that should be. Menu is small. I would like every position we present to be selected.
Interior & Art Collaborations
The interior feels incredibly intentional — minimal but warm, raw but thoughtful. What was the guiding vision for the space?
EB: Simplicity, purity, a bit of Scandinavian style there. I love when everything is simple but tasteful. When you can even squat down with a cup of coffee :)
The Layers doesn’t just serve coffee, it almost feels like an installation. How did collaborations with artists come into play? — are they from friends, or do you open the space up to local artists intentionally, thinking about trying to move The Layers toward being an art space, or is it something that is evolving naturally?
EB: Actually it's kind of chaotic. I was looking for paintings before opening, some of them I paint by myself. Then I found a girl who painted for a cafe in the north of the country, I liked her work, I wrote. After a while she agreed to paint a wall in Layers. In the process of work, new contacts are made and we are inspired to do something cool together.
Any your favourite details—perhaps something people often miss?
EB: I love the little poster behind the strelitzia plant that says about home. I love vintage table by the window, by the way its tabletop can be removed and you can find a poker field.
When choosing this location, was it a pragmatic decision, or were you chasing a certain vibe—touristic, local, something else?
EB: When we relocated, we settled in the bustling Rossio, where we lived for a very short time but realized that we didn't want to do our first project here. I was looking for a location where we would find expats, tourists, open minded locals, a business district with office buildings, etc. and we found our area.
Community
How has the local community shaped The Layers? Do you see it more as a café or a social space?
EB: I see it as a city cafe that is always open, whether it's a holiday or a flood. We have to break the stereotype of “siesta” because we are not local (no point in mowing under:)) and provide a slightly different service, where the basis is work for the Guest and of course certain rules that we form within the cafe itself.
Are there regulars or moments that made you feel, “Yes, this is working”? Have there been moments with regulars or strangers that made you stop and feel, this is exactly what we were trying to build?
EB: On the second day of work, I felt a very strong connection with this place and all the people inside. I think they felt it too, because I still see all these people here. From the point of view of the "regulars", this is my most successful project. Probably people must feel how much we want to show love!
Have you ever used Layers as a platform for other voices—events, conversations, meet-ups?
EB: we tried few times dj sets and dinners, but I'm sure this is more of a game than a serious concept in the context of a local cafe. We have to stand firm with our idea, if you know what I mean ;) Although the last event - “morning coffee club”- went very well from the early opening until lunch.
Running a cafe
What does it actually take to run a café like this? Are there skills or trades you had to learn or sacrifices you’ve made along the way?
EB: I opened my first project in 2015. A city cafe :) It was very difficult and I had to close it. I worked in every position imaginable in the establishment, whether I wanted it or not. But I am grateful to fate for this. Because we have what we have.
To our knowledge The Layers is something you co-own with friends and co-run as a couple. How do you split responsibilities, or make decisions together?
EB: My wife is my most valuable partner. At least, I really need advice that none of my business partners will give me. but in practical terms, my wife handles the financial and accounting side. I take care of the creative side, the team, the selection of products, the atmosphere, and so on. Also we have an investor, who clearly fulfils his duties indeed.
What’s the biggest joy — and maybe the biggest challenge — of building something like this with other co-founders? Do you think The Layers would be the same if it weren’t a shared project?
EB: Obviously, I'm afraid of loneliness. so I probably create something together with someone. but this is how we share life experience and create something unique. 100% project cannot be the same if it has a different DNA of partners and composition.
What’s next on your map?
EB: we have some plans for 25th: noodle bar, wine bar, Foundation coffee place, some other interesting projects. Let’s see, how it will go.
In an age of hyper-local experiences, why do you think traditional café chains—under one name—feel less relevant or compelling today?
EB: different projects have their own audience. I was convinced of this. Just as I was convinced that no one needs to prove anything who is looking always finds and establishes a connection. But if you think about it, then surely young people see something crafty in individual projects that invest a lot of themselves in shaping the concept. This always causes more emotions than copying.
If a movie (movie scene) were to be shot here, what would it be? Or which director would you want to see capturing the vibe?
EB: Grag Daniels from the Office serial movie.
