Amathus issue 5 by T&E Polydorou Design

ISSUE

ANNIVERSARY | MESSAGE

O V E R T H E PA S T 4 5 Y E A R S , T H E A M AT H U S H A S D E F I N E D , S H A P E D A N D E L E VAT E D T H E S P I R I T A N D S TA N D A R D S O F H O S P I TA L I T Y I N C Y P R U S . I T â&#x20AC;&#x2122; S B E E N A N E X C I T I N G A N D C H A L L E N G I N G J O U R N E Y, S H A R E D W I T H O U R S TA F F, G U E S T S , PA R T N E R S A N D S U P P L I E R S .

We owe you all a heartfelt

THANK YO U for your loyalty over the years and decades, your valuable and constructive feedback, your patronage and referrals, your trust and support, for choosing the Amathus in preference to others, making us who we are, and for all we have achieved

together

A M AT H U S M AG A Z I N E

INDOOR LUXURY OUTDOOR PARADISE

| A M AT H U S M AG A Z I N E

MESSAGE | FROM THE EXECUTIVE CHAIRMAN

WELCOMING T

FUTURE

For 45 years the Amathus has been associated with the highest standards of hospitality in Cyprus. In the course of these four decades, the hotel has evolved in step with the times, as it adapted to the changing circumstances both within the industry and on the island. The value of looking back is proportional to our ability to identify our strengths in order to build on them, to recognize our achievements and share them with our whole team, and to listen to our guests and respond to their feedback. The conclusions we draw from the past then allow us to draft a promising roadmap for the future. Christos Mouskis EXECUTIVE CHAIRMAN

As always, our philosophy focuses on continuously improving our hotel and nurturing a healthy work environment for our people. It is an approach that continues to bear fruit: the quality of facilities and services has helped us achieve excellent business results, high rankings on review sites, multiple awards, and greater guest loyalty. This in turn allows us to start implementing our vision for the next five years, which includes completing our schedule of room renovations and upgrading our restaurants as well as various back of the house areas. We are also expecting the necessary permit to proceed with the installation of a second outdoor pool to allow you to enjoy different bathing options in the vast gardens of our hotel. In parallel, we are paving the way for the construction of a new boutique wing which will house two new categories of accommodation: luxurious suites and holiday residences. All these developments would not have been possible without the commitment of our staff and the loyalty of our guests. I would like to take this opportunity to thank you all for choosing the Amathus as your preferred destination in Cyprus.

A M AT H U S M AG A Z I N E

CONTENTS I S S U E

S U M M E R

2 0 1 8

12 3 9

WELCOMING THE FUTURE Message from the Executive Chairman

H O S P I TA L I T Y WITH A H E R I TAG E Message from the General Manager

10 DECADES OF D E D I C AT I O N A tribute to the hotel’s long-standing staff

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PIONEERS OF H O S P I TA L I T Y Milestones in the 45-year history of the Amathus hotel

HEADLINES What’s new at the Amathus

LIMASSOL DIARY Highlights of Limassol’s cultural scene

40 PERFECTING THE MASTERPIECE Enriching your Amathus experience

AMATHUS OF CYPRUS, A CITY MOST ANCIENT Preserving the remnants of this city kingdom

44 IN THE BEST OF HANDS Spa team with a mission

MAGAZINE PUBLISHER AND EDITOR-IN-CHIEF Eleni Polydorou eleni@polydoroudesign.com COPY EDITOR Dina Mylordou ASSISTANT TO EDITOR-IN-CHIEF Paula Manoli SENIOR DESIGNER Maria Nicolaou ADVERTISING SALES Katerina Kyprianou katerina@polydoroudesign.com

MEET THE TEAM Who’s who at the Amathus Beach Hotel

DINEAROUND: A GOURMET EXCURSION Dining privileges for Amathus guests

I N S P I R E D TA S T E OPTIONS Embracing vegetarian and vegan preferences

66 THE VINES OF APHRODITE Indigenous varieties make a comeback

56 MENUS IN THE MAKING From visions of taste combinations to culinary creations

PHOTOGRAPHY DEC - AudioVisual Photography Antonis Engrafou Louca Studios Christos Papantoniou PRINT PRODUCTION Laser Graphics Ltd

AMATHUS BEACH HOTEL 75 Amathounta Avenue 4532 Limassol, Cyprus P O Box 50513, 3606 Limassol, Cyprus T: +357 2503 0320 F: +357 2583 2540 E: amathusl@amathushotel.com www.amathuslimassol.com

PUBLISHED ON BEHALF OF THE AMATHUS BEACH HOTEL BY:

I N V I TAT I O N T O A R T Limassol for art lovers

CONTRIBUTORS Jessica Bracey Yiota Mallas Paula Manoli Emily Millet Michaela Mobley Matthew Stowell Yiannis Violaris

24 HOURS AT T H E A M AT H U S So much to do, so little time

T&E Polydorou Design Ltd P.O.BOX 40353, 6303 Larnaca, Cyprus www.polydoroudesign.com

2018 The title and all material are protected by copyright and all rights are reserved. No part of this magazine may be reproduced without the publisher’s permission. Although the greatest care has been taken to ensure the accuracy of the information contained in this magazine at the time of going to press, neither the Publisher nor The Amathus Beach Hotel can accept responsibility for omissions or errors.

A M AT H U S M AG A Z I N E

Saga Boutique 1 36, Georgiou A’ Street Limassol Tel. +357 25 313126

Saga Boutique 2 Makariou III Ave. Maximos Plaza, Limassol Tel. +357 25 582820

Saga Outlet 83, Georgiou A’ Street Limassol Tel. +357 25 321839

OFFICIAL MONO-BRAND STORES LIMASSOL

230, Arch. Makariou III Ave. Tel. +357 25 029400

36, Georgiou A’ Str. Natia House Tel. +357 25 028788

205, Arch. Makariou III Ave. Tel. +357 25 025577

205, Makariou III Ave. Tel .+357 25 020082

PAPHOS

Kings Avenue Mall | Tel. +357 26 020069

www.marc-cain.com

MESSAGE | FROM THE GENERAL MANAGER

HOSPITALITY W I T H

HERITAGE The Amathus Hotel was built on the site of ancient Amathus, one of the nine city kingdoms of Cyprus until around 300 BC. Archaeological evidence, such as the well preserved final resting place of dignitaries that can still be seen near the exit driveway of the hotel, is a reminder of our valuable ancient heritage. Now the Amathus is writing its own page in modern history. This year we are celebrating 45 years since our hotel welcomed its first guests. In an age of rapid change, the Amathus too has evolved in response to market trends and our guests’ expectations. Taking a proactive approach, we’ve learned how to anticipate your wishes – and our efforts have been recognized and rewarded. Today our records show a considerable rate of repeat guests, some of whom have been visiting us for decades. In other cases we are now welcoming the third and fourth generation of loyal guests who have become friends. Thanks to you, our guests, TripAdvisor has ranked us among the Top 1% worldwide, and The Leading Hotels of the World have positioned us in the Top 6% of their iconic establishments around the world. At the Amathus, we recognize the value of caring for our staff and nurturing an environment of mutual respect and understanding. And as we celebrate our 45th anniversary, we acknowledge the contribution of our ‘Amathus veterans’ who have offered the hotel over 35 years of service. We thank them and every member of the Amathus team; they are the backbone of the warm and impeccable hospitality our hotel is known to provide. Enjoy your stay at the Amathus!

Andreas Georgiou GENERAL MANAGER

A M AT H U S M AG A Z I N E

A M AT H U S |

LIFETIME SERVICE

Decades of DEDICATION

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Minas Neophytou

Nicos Symeonides

Charis Kadis

Andreas Kyriakou

MINI BAR AT T E N DA N T

CHIEF STEWARD & BACK OF THE HOUSE SUPERVISOR

WAITER A

HEAD HALL PORTER

years of service

E V E R Y M E M B E R O F T H E A M AT H U S T E A M I S VA L U A B L E ; B U T T H O S E W H O H AV E B E E N W E L C O M I N G A N D S E R V I N G O U R G U E S T S F O R D E C A D E S D E S E R V E S P E C I A L R E C O G N I T I O N . M E E T S O M E O F T H E L O N G - S TA N D I N G T E A M M E M B E R S W H O H AV E H E L P E D S H A P E O U R C U LT U R E A N D H AV E C O N T R I B U T E D T O O U R CLOSE RAPPORT WITH OUR REGULAR GUESTS.

Andreas Pramaxis

Sotiris Ioannou

Eleni Georgi

Savvas Aristidou

Michalis Chimonis

TECHNICIAN A

CHIEF ENGINEER / H E A LT H A N D S A F E T Y OFFICER

EXECUTIVE HOUSEKEEPER

HEAD WAITER

TECHNICIAN A

years of service

A M AT H U S M AG A Z I N E

A M AT H U S | 4 5 Y E A R S

Pioneers of

HOSPITALITY As the Amathus celebrates 45 years of operation, we highlight some of the milestones of this leading hotel that has welcomed celebrities from Johnny Logan to Vanessa Mae, and dignitaries from ministers to heads of state.

1971 BREAKING GROUND

AMERICAN

At the official ceremony to lay the foundation stone of the Amathus Beach Hotel are (first line from right to left) Most Reverend Anthimos, Metropolitan of Kition, H.E. the Minister of Commerce & Industry Mr. Andreas Loizides, and Limassol Mayor Mr. Photakis Kolakkides. Watching the proceedings are Mr. Evagoras C. Lanitis (right) and H.E. the Minister of Communication & Works Mr. Nikos Roussos (left).

I N W H AT WA S C O N S I D E R E D AT T H E T I M E T O B E A R E M O T E L O C AT I O N N E A R T H E S I T E O F T H E A N C I E N T C I T Y K I N G D O M O F A M AT H U S O V E R L O O KI N G T H E S E A , T H E F O U N DAT I O N S W E R E L A I D F O R THE

A M AT H U S

HOTEL.

ITS

CHARACTERISTIC

L I N E S W E R E D R AW N BY P E T E R M O RTO N A N D T H E

ARCHITECTS

C O L L A B O R AT I V E

( TAC ) ,

WITH

P R E S E R V E D A N C I E N T T O M B O N T O DAY ’ S P R E M I S E S .

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RESPECT

F O R T H E A R E A’ S A R C H A E O L O G I C A L W E A LT H , I N C L U D I N G T H E W E L L

1986 DELICIOUS UPGRADES

1980

1973

ADDING FINE GASTRONOMY TO LUXURY AC C O M M O DAT I O N , T H E HOTEL INTRODUCED THE INDOOR LA ROTISSERIE R E S T A U R A N T, T H E K A LY P S O C A R V E R Y TERRACE AND THE HELIOS BEACH BAR – ALL FORERUNNERS OF T O DAY ’ S U P G R A D E D VENUES.

1979 Mr. Hadjidakis, the first Hotel Manager of the Amathus Beach Hotel, welcomes the very first guests. Front Office Manager Mr. Michael Demosthenous and two members of his team are also there to greet them at the Reception Desk.

NEW DIMENSIONS POPULARITY AND SUCCESS TRIGGERED

GRAND OPENING

THE FIRST MAJOR E X PA N S I O N W H I C H DELIVERED 36

S TA N D I N G A L O N E , YET PROUD, WITH O N LY A F E W S M A L L H O L I DAY H O M E S I N S I G H T, T H E A M A T H U S WELCOMED ITS FIRST GUESTS IN 1973 AND Q U I C K LY E A R N E D A R E P U TAT I O N A S THE BEST HOTEL IN CYPRUS.

LUXURIOUS JUNIOR

WATERFRONT DINING The opening of the original waterfront Limanaki tavern came with a promise to serve top quality fish and seafood. Almost four decades later, the new Limanaki continues to be the finest fish and seafood restaurant in Cyprus.

SUITES, ALL WITH SEA V I E W. AT T H E S A M E TIME, THE NUMBER O F S TA F F M E M B E R S DOUBLED, IN ORDER TO OPTIMIZE SERVICE LEVELS.

ENTERING THE WORLD STAGE The Amathus was one of the first members to join ‘The Leading Hotels of the World’, an elite international association of luxury hotels that are regularly inspected to ensure compliance with the highest standards of hospitality.

A M AT H U S M AG A Z I N E

A M AT H U S | 4 5 Y E A R S

1994

2013

2009 HEALTHY HOLIDAYS I N ST E P W I T H T R AV E L M A R K E T T R E N D S , T H E H O T E L L AU N C H E D T H E A M AT H U S I A S PA & W E L L N E S S C E N T R E , W H I C H C O M B I N E D P R I VAT E T R E AT M E N T R O O M S , A FITNESS CLUB AND THE BIGGEST I N D O O R P O O L AT T H E T I M E , U N D E R A S P E C T A C U L A R S K Y L I G H T.

TOTAL MAKEOVER Repeat visitors entered a hotel that was renovated beyond recognition, after a budget of €15 million was invested in the complete remodelling of the hotel as well as various extensions.

1999

A NEW ERA T H E A M AT H U S ENTERS A NEW ERA UNDER THE MANAGEMENT OF M U S K I TA H O T E L S . C A P I TA L I Z I N G O N T H E H O T E L’ S EXCEPTIONAL SEAFRONT AND BUILDING ON FOUR DECADES OF PREMIUM H O S P I T A L I T Y, T H E A M AT H U S REPOSITIONS ITSELF AS THE PREFERRED

PLUNGING IN PRIVACY RAISING THE LEVELS OF LUXURY ONCE AGAIN, THE JUNIOR SUITES W E R E R E N O VAT E D , A N D S E L E C T E D GROUND FLOOR SUITES WERE ENHANCED WITH A PLUNGE POOL O N T H E I R P R I VAT E T E R R AC E .

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A NEW SPA DESTINATION

D E S T I N AT I O N

The new 1500sqm concept spa within the Amathus Spa & Wellness Centre designed by J H Hallwachs and Partner GmbH achieves world standards and becomes a member of The Leading Spas of the World.

L U X U R Y, O U T D O O R

FOR ‘INDOOR

P A R A D I S E ’.

Total look, CHANNEL

OFFIC IA L C ORNER IN CYPR US TIFFANY BOUTIQUE LIMASSOL Olympic Residence Towers, 28th October Street, Tel. +357 25582777 www.tiffany-boutique.com TiffanyBoutiqueCyprus tiffanyboutiquecy

A M AT H U S | 4 5 Y E A R S

2017 2015 WELCOMING FAMILIES NEW LIFE IS INJECTED INTO THE HOTEL, NOT JUST IN THE FORM OF CONTEMPORARY DINING EXPERIENCES, SUCH AS THE GRILL ROOM, BUT ABOVE ALL OUTDOORS, IN THE BRAND NEW C H I L D R E N ’ S F A C I L I T I E S A N D F A M I LY BEACH AREA.

MAINTAINING THE MOMENTUM The policy of innovation is revealed in new facilities – wraparound terraces, indoor bar, Blue Breeze Lounge, and the Kalypso Gardens restaurant – which all capitalize on the hotel’s unique seafront property and views.

2016

RELAXING LUXURY After completing the family fun areas, upgrades focused on relaxation in style. Gardens and outdoor facilities were upgraded, while all 36 Junior Suites were restyled for today’s world travellers.

2018 PEOPLE POWER

WITHOUT ITS TEAM, T H E A M AT H U S WOULD NOT BE THE H O T E L I T I S T O D A Y. REGULAR TRAINING PROGRAMMES C U L M I N AT E I N T H E MOST INTENSIVE TEAM BUILDING W O R K S H O P S T O DAT E , R E I N F O R C I N G T H E H O T E L’ S C O M M I T M E N T T O B O T H I T S G U E S T S A N D I T S S TA F F.

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H E A D L I N E S | W H AT ’ S N E W AT T H E A M AT H U S

NE WS

F R O M T H E A M AT H U S B E AC H H OT E L

SERVICE WITH PRIDE Travel industry awards are the paper currency of the hospitality sector, and the Amathus Hotel is proud to have accumulated significant awards capital over the years. In the last round of accolades for 2017, four new awards were granted in recognition of the hotel’s high standards and excellence. The first came from the largest and leading travel site, TripAdvisor, which ranked the Amathus among the Top 1% in the world, based on independent travellers’ votes. This is a first for the hotel, but one it hopes to repeat. Another popular online travel site, Booking.com, calculated a score of 9.4 out of 10, making the Amathus the Top Destination in Limassol according to the platform’s user feedback. Similar results were announced by British Airways Holidays, granting the Amathus an average score of 9.3 / 10 from their clients. Finally, the hotel’s spa earned Pevonia UK’s ‘European Destination Spa of the Year’ 2017 award, for the second consecutive year. Sincere thanks to all who took the time to share their positive experience.

WEBSITE

works

MAKE

SURE

YOU

FIND

WHATEVER

YOU

ARE

LOOKING FOR ON THE AMATHUS WEBSITE, THE HOTEL REGULARLY

UPDATES

AND

UPGRADES

ITS

ONLINE

PRESENCE. IN FACT, AN ALL-NEW WEBSITE IS EXPECTED

TO GO LIVE IN JUNE 2018, OFFERING YOU AN ONLINE EXPERIENCE THAT IS THE DIGITAL REFLECTION OF YOUR REAL-LIFE AMATHUS EXPERIENCE. USER-FRIENDLY AND EASY TO NAVIGATE, THE NEW AND INTERACTIVE SITE COMBINES DETAILED INFORMATION WITH EXTENSIVE AND SCREEN-SIZE PHOTOS THAT ALLOW YOU TO EASILY EXPLORE THE HOTEL AND SEE IT IN YOUR MIND’S EYE. FOR ANY ENQUIRIES OR RESERVATIONS YOU CAN ALWAYS CONTACT THE HOTEL WITH A CLICK. KEEP AN EYE ON WWW.AMATHUSLIMASSOL.COM.

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H E A D L I N E S | W H AT ’ S N E W AT T H E A M AT H U S

NE WS FROM THE A M AT H U S BEACH HOTEL

PICNIC ON THE BEACH You’re relaxing on the beach, you’re ready for a bite, but you really don’t want to leave your perfect spot by the sea – and now you don’t have to! Catch the eye of one of the Amathus waiters circulating on the beach, ask for the Fresh casual dining menu and place your order. Within minutes, your picnic basket will arrive, complete with stand, keeping your food and drink clean, covered and sand-free. Apart from all kinds of beverages, the new menu includes crisp salads and gourmet hot and cold sandwiches and wraps, from the ever popular halloumi baguette to the salmon Mediterranean wrap, beef burger sandwich and chicken cordon bleu – the ultimate summer picnic on the beach.

Breakfast DECRESCENDO THE GRILL ROOM TERRACE IS ONE OF THE NICEST SPOTS AT THE AMATHUS, WITH THE HOTEL’S SIGNATURE MEDITERRANEAN VIEW. TO DATE, IT WAS ONLY OPEN IN THE EVENINGS, READY TO WELCOME GUESTS BOOKED FOR DINNER IN THE GRILL ROOM. NOW THIS DELIGHTFUL VENUE WILL ALSO COME ALIVE BEFORE NOON – FOR THE FIRST MEAL OF THE DAY. FROM THE END OF APRIL TO MID-NOVEMBER (SUBJECT TO WEATHER CONDITIONS), THE GRILL ROOM TERRACE AND CYAN INDOOR RESTAURANT NOW SERVE AN ADULTS-ONLY BREAKFAST. SO, IF YOU PREFER TO WAKE UP SLOWLY WITH THE FIRST MEAL OF THE DAY IN A QUIET AND ELEVATED OUTDOOR AREA, THE SAME LAVISH BREAKFAST BUFFET THAT IS SERVED IN THE KALYPSO RESTAURANT IS NOW AVAILABLE INDOORS AND OUTDOORS FROM 8.00AM TILL 10.30AM. IT’S JUST ONE MORE EXAMPLE OF THE HOTEL’S CONTINUOUS EFFORTS TO CREATE THE PERFECT ENVIRONMENT FOR EVERY GUEST.

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H E A D L I N E S | W H AT ’ S N E W AT T H E A M AT H U S

NE WS FROM THE A M AT H U S BEACH HOTEL

P R O M O T I O N S AT T H E T O P As a matter of policy, the Amathus Hotel always prefers to promote and fill any vacancies from within. To that end, every team member is observed, developed, challenged and primed for the next step up, aiming to create teams that can achieve the best collective performance possible. This season the Amathus Hotel is happy to share the news of recent promotions that have consolidated the core team around the General Manager, Andreas Georgiou. George Georgiou, Assistant General Manager George is a familiar face around the Amathus. Employed in 2010 as Food & Beverage Manager, he is now the General Manager’s right hand and his replacement when required. In this new role, his duties extend across the whole hotel, helping all Department Heads achieve their goals. Antonis Kyriakou, Operations Manager Antonis joined the Amathus in 2013 as Duty Manager, and has now stepped into the key position of Operations Manager supporting the General Manager. The trio of General Manager, Assistant General Manager and Operations Manager are focused on monitoring and continuously upgrading the levels of service and guest comfort. Myria Tryfonos, Duty Manager Although she joined the Amathus team as a Management Trainee, Myria’s training primed her for her new role as Duty Manager, completing the managerial team that works across departmental lines. All are at your service, ready to offer any assistance that will make your stay more comfortable.

TOKENS of gratitude

AMATHUS

HOTEL’S

PERFECT

OCCASION

LOYALTY

THE

45TH

ANNIVERSARY

HOTEL’S

ACKNOWLEDGE REGULAR

THE THE

GUESTS.

STARTING THIS YEAR, THE HOTEL’S MOST FREQUENT REPEATERS WILL RECEIVE TRUE REPLICAS OF THE

HOTEL’S ORIGINAL ROOM KEY TAGS – WHICH WERE IN USE FROM 1973 TO 1996 WHEN THEY WERE REPLACED BY ELECTRONIC KEY CARDS – WITH A PERSONAL THANK YOU IN AN ATTRACTIVE PACKAGE. GUESTS WHO ALWAYS BOOK THE SAME ROOM WILL HAVE THAT ROOM NUMBER ENGRAVED ON THE TAG, AS BOTH A TOKEN OF GRATITUDE AND A SOUVENIR OF THEIR CYPRUS HOME AWAY FROM HOME.

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WWW.TIMINIS.COM NICOSIA

22762346

LIMASSOL 25357373 LARNACA

24657605

PAPHOS

26946776

AYIA NAPA 23725999

H E A D L I N E S | W H AT ’ S N E W AT T H E A M AT H U S

NE WS FROM THE A M AT H U S BEACH HOTEL

Underwater ATTRACTION Diving enthusiasts have long discovered the magic of the underwater

Marine Research in co-operation with the municipalities of the region a

world off the coast of Limassol; but two purpose-sunk ships have created

few years ago. The area around them is protected and teeming, making

an artificial reef that has taken the marine spectacle to a new level.

this particular location a fascinating destination, and one that is suitable

Lady Thetis, a cruise ship, rests at a depth of 18m, not far from

even as a first introduction to wreck diving.

Constandis, a trawler sunk to 24m. Both were brought to Cyprus by the

Whether diving is your passion or simply something you’ve always

Cyprus Dive Centres Association and the Department of Fisheries and

wanted to try, you really should visit Jonathan Wilson, the proprietor of the Dive In Centre based at the Four Seasons, our partner hotel down the road. Jonathan is an expert diver, and his enthusiasm is contagious. Have a chat with him and you’ll be one big step closer to an amazing and memorable experience.

For more information, contact Jonathan Wilson at Dive In: 25 311 923, divecentre@dive-in-limassol.com, www.dive-in-limassol.com

MARITIME CYPRUS 2017 As in the past, the Amathus was chosen as the preferred host for the opening ceremony of the 15th Maritime Cyprus conference, which was held in Limassol on 8-11 October 2017. The President of the Republic, Nicos Anastasiades, delivered the opening address in the presence of some 850 shipping executives, including owners and managers as well as representatives of organizations with shipping related activities. The biennial event is organized by the Ministry of Transport, Communications and Works and its Department of Merchant Shipping in cooperation with the Cyprus Shipping Chamber and the Cyprus Union of Shipowners. The first such conference took place in 1989, and the event has since grown into one of the world’s most attended shipping conferences. Primarily a who’s who networking event, it operates as a forum where important and current issues relating to international shipping are presented by distinguished speakers and subsequently discussed by the international shipping community, in an effort to formulate effective decisions and policies. Maritime Cyprus also demonstrates the role that Cyprus plays in the expanded European and international shipping industry. The opening ceremony at the Amathus was the perfect start, giving the participants a pleasant opportunity to mix and mingle over drinks and finger food in the hotel’s beautiful gardens.

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H E A D L I N E S | W H AT ’ S N E W AT T H E A M AT H U S

NE WS

W FROM THE A M AT H U S BEACH HOTEL

WINE DIRECT

The Amathus in-house cava stocks an impressive variety of premium wines from around the world. Many guests, however, value the sommelier’s recommendation. Anticipating this request, the Amathus has chosen the Dafermo red, white and rosé wines as the recommended Cyprus option, and a series of five Aldegheri wines from the heart of the Valpolicella area in Italy. All are served by the glass or the bottle: Prosecco Extra Dry DOC, an elegantly fruity spumante Soave Mondello, a traditional white wine Le Bruniche, a distinctive Chardonnay 100% Silenzio, Coste Ghirlanda, produced from Zibibbo grapes Tenuta di Nozzole, Sangiovese 100%, Chianti Classico Aldegheri wines are imported directly from the winery and served exclusively at the Amathus Beach Hotel and the Four Seasons Hotel. Consult our sommelier to choose the right one to accompany your meal.

SCENT of Italy

DID YOU KNOW THAT SOME TRAVELLERS FIND OUT WHAT KIND OF TOILETRIES ARE

AVAILABLE

BEFORE

CHOOSING

THEIR HOTEL? WELL, THE AMATHUS HOTEL WANTED TO MAKE SURE EVERYONE WOULD BE MORE THAN SATISFIE D WITH THEIR CHOICE. A COMPLETE SET OF ETRO BY LA BOTTEGA LUXURY HOTEL AMENITIES BRINGS THE FLAIR OF MILAN TO YOUR ROOM. THIS ITALIAN BEAUTY BRAND ADDS THE DISTINCT AND REFRESHING FRAGRANCE OF CITRUS FRUIT TO YOUR DAILY BODY CARE. PARABEN AND SILICONEFREE SHAMPOO, SHOWER GEL, CONDITIONER AND BODY LOTION ARE LINED UP ALONGSIDE THE BRAND’S CHARACTERISTIC ROUND SOAP BAR AND A FEW MORE PRACTICAL ITEMS THAT MIGHT COME IN HANDY DURING YOUR STAY.

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H E A D L I N E S | W H AT ’ S N E W AT T H E A M AT H U S

NE WS FROM THE A M AT H U S BEACH HOTEL

It’s all about PEOPLE “Our people are our greatest asset.” This declaration reverberates in the corporate world, online and offline; yet the Amathus Hotel is among the few who say it, mean it, and prove it by allocating serious budgets to staff training and development. Apart from the standard and regular seminars – from first aid and customer care, to leadership and specialized skills – the hotel conducted its most extensive training programme to date, from

A series of group exercises, activities and experiments dug deep into the individual team members’ work and life experiences, giving them an opportunity to share openly and where helpful anonymously. The honest output helped everyone identify common ground, common purpose, and common values – which determine an organization’s true culture, as manifested in its everyday operation. The benefits of this 6-month exercise are noteworthy. Team building was the most obvious, as the 8-hour workshops with group projects brought team members from different departments together, who may have never had a chance to interact before. At the same time, this level of investment demonstrates that a company truly recognizes the value of its people – which in turn builds loyalty. Finally, the conclusions drawn from the training programme enable recruiters to identify a

October 2017 to April 2018. The programme was led by Food &

good ‘fit’ for any vacancy and design effective induction courses to

Beverage Service Manager Christos Panayiotou and Eugenios

help new recruits settle into their Amathus family easily. The main

Savva, previously Hotel Manager at the Amathus and currently

benefit is, of course, that satisfied, committed and loyal staff are the

serving the hotel as an independent professional trainer. The

key to happy guests – the ultimate goal.

programme, named “The Leading Touch”, involved all 400 permanent staff members in workshop groups of 20 team members. Each team brought together a representative mix of all levels and departments.

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LOCAL | HISTORICAL TREASURES

“AMATHUS OF CYPRUS, A CITY MOST ANCIENT...” The sanctuary of Aphrodite at the top of the hill of the Acropolis of Amathus

T E XT YIANNIS VIOLARIS ARCHAEOLOGICAL OFFICER D E PA R T M E N T O F A N T I Q U I T I E S

THE EXHIBITS PROVIDE I N F O R M AT I O N O N P U B L I C A N D P R I VAT E LIFE, RITUALS, BURIAL CUSTOMS AND COMMERCIAL OR C U LT U R A L E X C H A N G E S .

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Amathus is one of the most interesting and enigmatic cities of ancient Cyprus. The absence of a foundation legend and the lack of any archaeological remains going back to the Bronze Age do not adequately support Stephanos Byzantius’ description of Amathus as one of the most ancient cities of Cyprus. Its first foundation dates back to the 11th century BC. Its position, approximately in the centre of the southern coastline of Cyprus, ensured its involvement in the wide trading network between the East and the West. Through the movement of people and goods to and from its harbour, the city was host to a wide range of ideas and artistic influences. T H E PA S T R E V E A L E D

Like other autonomous polities of Iron Age Cyprus, Amathus continued until the end of the 4th century BC when the polities were abolished by the successors of Alexander the Great. After that, Amathus was under the rule of the Ptolemies and then, from 58 BC onwards, under the Romans. Following the disastrous earthquakes of the 4th century AD and the introduction of Christianity, a new era was ushered in, which lasted until the 7th–8th century AD. That was when, the city was abandoned and turned into a large ruinous site, known to the locals as “Old Lemesos” (Palia Lemesos), thus keeping alive the memory of this important city, which was in fact the predecessor of the modern city of Limassol. Systematic archaeological investigations over the last 45 years have documented that the city of Amathus developed on the slopes and foothills of the naturally protected hill of the acropolis, which was gradually reinforced with walls. Extensive organized cemeteries have also been identified in the hills surrounding the city. These investigations have yielded a wealth of information and allow a synthetic approach in the presentation of the complex and “cosmopolitan” society of ancient Amathus. The Department of Antiquities in collaboration with the French School at Athens has organized a temporary exhibition on Amathus at the Archaeological Museum of the Lemesos District.

ÂŠ Department of Antiquities, Cyprus View of the Amathus exhibition, Archaeological Museum of the Lemesos District

The exhibits narrate the history of the city and provide information on public and private life, rituals, burial customs and commercial or cultural exchanges. The Department of Antiquities is also currently undertaking works of conservation and promotion of an important ancient monument situated on the premises of the Amathus Beach Hotel: Tomb no. 2 is a monumental underground built tomb, situated in what was once the western necropolis of Amathus. The tomb was excavated in 1930 by the Swedish Cyprus Expedition and belongs to a relatively rare type, which was justly associated with the burial of kings, members of their families or other high-rank individuals, and was mainly used during the Archaic I period (750-600 BC). Despite the fact that it was looted already from the Roman period, the tomb exhibits an extraordinary state of preservation. The tomb consists of two successive burial chambers (roughly 2m x 3m), completely built with large ashlar blocks which fit together perfectly. A large sloping passage (13m length, 3m width, 7m depth) leads to its entrance, which consists of a threshold, jambs and a lintel, all monolithic. The interior of the tomb is not accessible to visitors but one can have a look at it from the present surface level. It is located next to the west exit of the Hotelâ&#x20AC;&#x2122;s car park.

Archaeological Museum of the Limassol District: Open Monday-Friday, 08:30-15:30 Amathous Archaeological Site Winter hours (16/9 - 15/4 ) Monday-Sunday: 08:15-17:15 Summer hours (16/4 - 15/9) Monday-Sunday: 08:15-19:45 www.mcw.gov.cy

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IN AND AROUND LIMASSOL

LIMASSOL AND ITS SURROUNDINGS OFFER A WEALTH OF ACTIVITIES AND ANNUAL EVENTS FOR A TRULY UNIQUE HOLIDAY EXPERIENCE. WHETHER YOU ENJOY PREMIER THEATRE AND MUSICAL PRODUCTIONS, WORLD-CLASS SPORTING EVENTS OR TRADITIONAL LOCAL FESTIVALS, YOU WILL FIND IT ALL… AND MORE, WITHIN OUR JAM-PACKED CULTURAL DIARY.

and Russia. Taking place

Well-known European

on the extensive grounds

bands and artists perform

of the Limassol Zoo

in a melting pot of

Garden, this spectacular

traditions and influences

event combines all the best

that has earned the festival

elements of the two distinct

a place on the EFFE list

communities, with a broad

of Europe’s finest festivals.

programme that includes

The theme of the event is

every member of the fami-

unity through music, with

ly. This year’s event features

Cyprus acting as a bridge

carousels, trampolines,

between different cultures

funfair rides, planetarium

and musical traditions.

and labyrinth for children;

Heroes Square, Limassol 20:30 Tel: 7777 7745 (box office) 2534 3902 (information) www.cyprusrialtoworldmusic.com

a bazaar selling traditional items, food and drink; a

June 1

DA N C I N G IN THE RAIN

The St. Petersburg Dance Theater ‘Iskushenie’ will perform their touring show ‘Dancing in the Rain’ in Limassol following successful performances

book exchange; a collective exhibition by Russian and Cypriot artists; a bubble

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JUN

LIMASSOL | DIARY

show, and a line-up of

well-known Cypriot and

Russian performers across three concert stages.

Limassol Zoo Garden 15:00-23:00 Facebook page: Cyprus Russian Festival

across Europe. The allmale troupe of classically trained dancers bring energy and ‘a storm of emotions’ to the stage with an extravaganza of different dance styles fused with acrobatics and culminating in a grand

July 1-31

finale under streams of water. Pattihio Municipal Theatre Tel: 2537 7277 www.pattihio.com.cy

June 2 & 3

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June 21 July 31

I N T E R N AT I O N A L F E S T I VA L O F ANCIENT GREEK DRAMA 2018

Twice honoured with the prestigious EFFE

CYPRUS-RUSSIAN F E S T I VA L

C Y P R U S R I A LT O WORLD MUSIC F E S T I VA L

The island’s biggest event

Now in its 13th year, this

International Festival of

of Russian culture takes

awarded festival offers

Ancient Greek Drama

place in Limassol in a

music lovers a series

takes place throughout

vivid celebration of the

of free, open-air music

the month of July at

friendship between Cyprus

events at Heroes Square.

open-air amphitheatres

label as one of Europe’s finest festivals, the

LIMASSOL | DIARY

the island, thanks to

Nicosia that pay homage

the optimum growing

to the origins of ancient

conditions in the area.

Greek theatre. Theatre

This powerhouse herb

troupes from across the

is showcased with all

globe perform their own

its prized properties at

unique adaptations of

a weekend-long festival

plays by the Great Greeks

that celebrates the

without compromising

versatility of lavender

the authenticity of the

- from healing to

original plays, while

cooking. Accompanied

also adding an original

by a qualified herbalist,

element derived from the

visitors can enjoy a

participating country’s

guided walk through

culture. The full

the village’s picturesque

programme of plays and

lavender plantations.

performance times can

The event also includes

be viewed on the event

workshops, seminars,

website nearer the date.

stalls and distillation

Curium Amphitheatre / Pafos Ancient Odeon www.greekdramafest.com

demonstrations. Platres Cultural Centre, Troodos www.mytroodos.com

service to and from the event. All the details and the full programme will be published on the municipality’s dedicated Wine Festival website page nearer the date. 20:00 Municipal Gardens www.limassolmunicipal. com.cy/wine

SEP

IN AND AROUND LIMASSOL

in Limassol, Pafos and

August 31 September 10 LIMASSOL WINE FESTIVAL

A visit to Limassol

would not be complete without attending one of the biggest

and most significant

cultural events on the island. The Limassol

July 7 & 8

Wine Festival has

L AV E N D E R F E S T I VA L

since 1961, and is

been attracting visitors

Carpeted in pretty

a colourful, 10-day

purple, the mountainous

tribute to the island’s

village of Platres is

long winemaking

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considered to produce

history, and the many

the best lavender on

vintages that are produced by both big and boutique wineries of Cyprus – most of the Limassol district.

IL BARBIERE DI SIVIGLIA BY G I OAC H I N O ROSSINI

Admission includes

Every year the Pafos

a receptacle for

Aphrodite Festival brings a

unlimited wine tasting,

premier opera performance

and a programme

to the historic setting of the

of entertainment

Pafos Medieval Castle after

and activities offers

a call for submissions from

something for every

esteemed opera compa-

member of the family.

nies around the world.

The Cyprus Tourism

Gioachino Rossini’s ‘Il

Organisation (CTO)

Barbiere di Siviglia’ is this

offers a free shuttle bus

year’s selected performance

which are located in

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August 31, September 2&3

district villages that are part of the cluster of wine producing villages perched on the Troodos mountains. Aside from making wine from the juicy grapes, the villages also produce various other by-products, including and follows a tradition of

10,000 visitors from all

distinguished operas since

over the world will visit

the festival’s inception

this year’s exhibition,

in 1999. Past greats have

including representatives

included Carmen (2000),

from Saudi Arabia, Al-

Tosca (2003), Madama

geria, Lebanon, Bahrain

Butterfly (2008) and Don

and Australia. Admission

Giovanni (2016), fittingly

is free.

performed outdoors by

Trakasol Cultural Centre, Limassol Marina Friday: 18:00-22:00 Saturday: 15:00-22:00 Sunday: 11:00-22:00 www.made-in-cyprus.org

the sea and the grand fort, making the festival a cultural event of international recognition.

a range of sweets and desserts. This year, Arsos will celebrate on September 30, followed by Koilani on October 7. During the events, visitors can sample wine and delicacies made with grapes, and enjoy a folkloric entertainment programme. Admission to the

20:00 Pafos Medieval Castle www.pafc.com.cy

September 21-23 MADE IN CYPRUS EXHIBITION

Now in its 5th year, this three-day event is organized by the World Trade Center Cyprus to showcase local products and services, and exhibits the largest display of the island. Visitors can

September 30 & October 7

explore the island’s food,

GRAPE FEAST

handicrafts, culture,

An annual celebration

business channels and

of the grape harvest

much more during the

is held in Arsos and

weekend. An estimated

Koilani, two Limassol

Cypriot products on

festival is free and transport is available by contacting the Cyprus Tourism Organisation (CTO) Information Office. CTO Information Office, Germasogeia: 2532 3211 www.mytroodos.com

LIMASSOL | DIARY

IN AND AROUND LIMASSOL

olive, its ancient history,

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and its crop’s significance for the island. During the festival, visitors can watch cooking demonstrations of traditional food such as halloumi cheese and olive pie, and Cyprus sweets. Traditional professions and arts are also demonstrated and there is a programme of music, dancing and games. Visitors can tour the grounds and visit the park’s gift shop which stocks a variety of olive products.

October 7

Anogyra Village 10:00-19:00 Tel: 9956 5768 www.oleastro.com.cy

D AY O F THE OLIVE

comprehensive olive attraction, Oleastro Olive Park welcomes visitors all year round to its rural park, museum and olive grove where it produces organic olive oil. Once a year, the park also holds a thematic celebration in honour of the Cyprus

October 13-19 I N T E R N AT I O N A L SHORT FILM F E S T I VA L O F CYPRUS

Launched in 2000 and

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workshops, semi-

Z I VA N I A F E S T I VA L

nars, exhibitions and

If you have never sampled

competitions for the

the island’s potent spirit,

best productions. The

Zivania, then a visit

full programme and

to the annual Zivania

screening schedule will

Festival on one of the two

be available on Rialto

consecutive weekends it

Theatre’s website nearer

is held will introduce you

the date.

to this unique pomace

Rialto Theatre Tel: 7777 7745 (box office) 2534 3902 (information) www.rialto.com.cy

brandy. Produced in the traditional way in the mountainous villages

expanded to an inter-

Alona and Pelendri, it will

national level in 2011,

be served alongside local

the International Short

delicacies while you enjoy

Film Festival of Cyprus

a folkloric entertainment

has since served as the

programme, stalls of

island’s official short film

traditional products, food

festival and the only one

and drink, and distillation

of its kind for film lovers

demonstrations. The

on the island. Audiences

festival also offers you

can enjoy a selection of

an opportunity to tour

local and international

the village and explore

short films in a range

the local church, quaint

of genres, including

alleyways, traditional

fiction, documentaries,

houses and an old mill.

experimental, student

Alona celebrates on

and animation short

November 4, followed by

films – either screened

Pelendri the week after.

in English or with Eng-

Alona and Pelendri, Troodos www.mytroodos.com

lish subtitles.

November 4 & 11

NOV

As the island’s most

there are discussions,

Throughout the event

November 22-25

November 23 & 24

1 4 TH C Y P R U S I N T E R N AT I O N A L 4 - D AY CHALLENGE

5 TH C Y P R U S JA Z Z A N D WORLD MUSIC SHOWCASE

The 14th Cyprus

Jazz and world music

International 4-Day

lovers are in for a treat

Challenge is an

at the island’s unique

adventurous and

Cyprus Jazz and World

challenging running

Music Showcase, where

event that incorporates

an eclectic and exciting

four different races

line-up of new and

across four days: a 6k

original artists get the

time trial, a multi-terrain

opportunity to showcase

half marathon, an 11k

their music to both

mountain trail run, and

audience and industry

a 10k city run. The times

contacts through a

for each of the races

series of shows at Rialto

are added together to

Theatre. Aside from

determine the winner at

the performances

the end of the challenge.

themselves, the

The routes include

highlights of the event

some of the island’s most

are the jamming

scenic areas, such as the

sessions with all

stunning Akamas Nature

participating musicians, and the audience-artist discussions that offer an insight into the musicians’ music, as well as the opportunity for fans to offer their feedback. The final programme will be available on the theatre’s website nearer the date.

Reserve Park and the Pafos coastline. Some of the races are also open to those not participating in the whole four-

20:00 Rialto Theatre Tel: 7777 7745 (box office) www.rialto.com.cy

November 25

details are listed on the

CY P R U S APHRODITE HALF M A R AT H O N

organizer’s website.

As one of Cyprus’s

Akamas, Pafos Tel: 2688 0878 www.cypruschallenge.com

oldest and major

day challenge. Full

annual running events,

the Cyprus Aphrodite Half Marathon attracts runners from across the island and abroad to pound the picturesque flat and fast coastal course of Pafos. Runners of all ages and abilities can take part in the event. The half marathon is for runners age 16 and up with a time limit of three hours, and also incorporates a wheelchair category. The 5k fun run has no age or time limit. The races culminate in an award ceremony and gala dinner for the participants. Spectators can also enjoy watching the athletes along the course of the race, which starts and finishes at Geroskipou Municipal Sports Centre. Details on how to enter, along with all event timings, can be found on the event website. Pafos coastline www.runclub.com.cy

LIMASSOL | DIARY

EV EN TS ’19 IN AND AROUND LIMASSOL

January 6 EPIPHANY C E L E B R AT I O N

Cyprus marks Epiphany – the day when the Three

open to all and offers an authentic glimpse of the Greek Orthodox faith. www.limassoltourism.com

The main attraction

race is not only one of

is the Grand Carnival

the oldest race events

Parade that flamboyantly

on the UCI calendar,

closes the event. Crowds

but has also grown to

in their thousands line

become one of the most

the streets to watch the

important mountain

spectacular floats and

bike races in the world,

parade choreography.

putting Cyprus on the

The full programme

global map as a premium

can be accessed on the

cycling destination.

Municipality’s carnival

www.limassoltourism.com

website nearer the date. www.limassolmunicipal. com.cy/carnival

GREEK ORTHODOX E A S T E R S U N D AY

Wise Men visited the newborn Jesus – as part

Easter is the most

of its Greek Orthodox

important celebration

Christmas period

on the Greek Orthodox

celebrations. Following

calendar and is marked

the traditional Epiphany

by a season of traditional

church service, the priest and congregation join in a special procession towards Limassol harbour, where the priest blesses the waters and throws the processional cross into the sea for the faithful to dive into and retrieve. The person who returns the cross to the priest is assured of good luck all year round, while everyone receives blessings for the rest of the year. This tradition is

April 28

church services, customs

March 1-10

and specially prepared

LIMASSOL CARNIVAL

culminating in celebra-

foods and baked goods,

Limassol Carnival is

tions on Easter Sunday

the island’s oldest and

and Easter Monday.

most popular festival.

Highlights during

Following a centuries-old

Easter week include

March

the symbolic epitaph of

Limassol’s organized

CYPRUS SUNSHINE CUP

with flowers for a special

activities have grown and

Cyclists from all over the

procession on Good

evolved to make the city

world flock to Cyprus to

Friday, and the burning

the epicentre of festivities

take part in the Cyprus

of an effigy of Judas

which constitute an

Sunshine Cup, which is

the Traitor during the

integral and defining part

classed as a major part of

bonfire after midnight

of Limassol’s identity and

the UCI Mountain Bike

mass on Easter Saturday.

culture today. The carni-

Series calendar. Taking

Visitors are welcome

val period is heralded by

place in two stages at

to observe these local

the arrival of the Carnival

the beginning of March,

traditions across Limas-

King, and thereafter, a

the scenic routes take in

sol and in its churches,

vibrant series of parties,

various parts of the island,

or can participate in the

parades and events take

including Limassol

hotel’s Easter events that

place, organized by both

when the second stage

incorporate main ele-

the municipality and

of the race takes place at

ments of the faith.

private organizations.

ancient Amathus. The

www.limassoltourism.com

tradition of carnival celebrations to precede Lent,

Christ that is decorated

IMPORTANT NOTICE: Although all events have been confirmed and details were correct at the time of going to press, we strongly recommend contacting the organizers, in case an event had to be cancelled or postponed at short notice.

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A M AT H U S | N E W A N D I M P R OV E D

PERFECTING the masterpiece

With every new season, nature reveals a palette that is as beautiful as it is unique. In the same way, the Amathus evolves continually, offering artful and innovative changes, from subtle enhancements to grand additions, all inspired by a desire to enrich your Amathus experience.

A NEW FIRST LEVEL

The completely remodelled next generation of rooms at the Amathus have been unveiled for 2018 following extensive work on the entire first floor of the hotel. Luxuriously airy and light, the rooms are the epitome of effortless elegance, with a contemporary design of brushed chrome, warm wood and rich cream. This natural palette is enhanced by the ambient lighting, high-spec bathrooms and clever touches in design and features that maximize comfort and optimize space. With a choice of categories, including Superior Sea View Rooms with stunning Mediterranean vistas and Superior Inland Rooms designed for families, the accommodation on the first floor offers a veritable holiday haven.

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R E S O R T R E L A X AT I O N The hotel lobby has been redesigned to create a variety of distinctive seating areas, each with its own style and balanced mix of fabrics, materials and colours. Low-key earth tones are livened up with splashes of peacock green, sunny yellow and muted gold with gorgeously contrasting prints. The result is a relaxed and chic resortstyle space that echoes the hotelâ&#x20AC;&#x2122;s integrated, luxury vibe.

A M AT H U S M AG A Z I N E

A M AT H U S | N E W A N D I M P R OV E D

B AT H R O O M B R I L L I A N C E Creating bathrooms that evoke relaxation and wellbeing was a key element of the first floor room renovations. Artfully designed in Italian Calcutta marble and generously proportioned, the bathrooms feature a convenient tub door and ergonomically designed headrest in the bath, enhanced by soft mood lighting. Those who prefer an invigorating shower can choose either the flexible showerhead or the large â&#x20AC;&#x2DC;rainâ&#x20AC;&#x2122; shower fixture.

L AT E S T G Y M S P E C With a finger on the pulse of fitness trends, the Amathus has completely renovated its stateof-the-art gym, replacing every machine with the latest equipment from Italian gym leader TechnoGym to redefine how you will work out. Featuring the most advanced technology, each machine has its own monitor with full-colour screen to personalize your workout. Log on and keep a record of your progress through the TechnoGym mobile app, or make your workout fly by with a choice of scenery that will have you walking in the woods one minute and scaling a mountain peak the next. If you prefer to catch up or communicate, the screens also connect to social media and your websites of choice. Exercising has never been this entertaining!.

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DISCOVER

THE FINEST WINES A wealth of the finest wines from producers around the world are elegantly displayed and expertly preserved at Oenoforos wine merchants in Limassol. Discover some of the rarest and most highly sought-after wines among 50,000 bottles.

VISIT OUR CAVA OR ORDER ONLINE AND RECEIVE YOUR SELECTED WINE WITHIN 48 HOURS TO YOUR HOTEL OR ANY LOCATION IN CYPRUS

W I N E

M E R C H A N T S

18, Nafpliou St., CY-3025, Limassol | Tel: +357 25 760608, +357 25 340424 After Hours: + 357 99 645655

www.oenoforos.com.cy

W E L L N E S S | S PA J O U R N E Y

T E XT E M I LY M I L L E T

BEST O

HANDS Amathus spa therapists hold the key to long-lasting beauty, spiritual healing and inner peace; all you have to do to unlock the door is trust, let go, and allow the spa team to take you on a journey to discover these secrets for yourself. Promising guests the benefits of rest, relaxation and rejuvenation, the Amathus Spa is without a doubt one of the islandâ&#x20AC;&#x2122;s most exceptional and exclusive luxury spa facilities. But behind every leading spa of such a high caliber is a world-class team of therapists who make it their top priority to create a sanctuary of peace and tranquility, where guests can escape and experience health, wellness and beauty. At the Amathus Hotel, those expert therapists are not only working at the very top of the profession, they also carry out their roles with an unmatched dedication, a palpable passion and an unwavering desire to provide the very best service to each and every client.

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People and Products Head beautician Laima believes that the most important professional quality a good spa therapist must have is her love for her work; and after 10 years on the job, the deep sense of satisfaction she gets when clients tell her a treatment was amazing, or that they feel great, still makes her day. “You have to love the job; you can’t do it well if you don’t love it. It has to come from deep inside; you have to want to give love.” And it is this truly authentic and heartfelt care, energy and attention from the therapists, combined with the powerful active ingredients – such as caviar and stem cells in the 100% natural Pevonia skin care solutions – that really make the Amathus Spa facials and treatments effective, providing visible and lasting results.

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W E L L N E S S | S PA J O U R N E Y

The Magic Touch Driven by an inherent will to give and a desire to make others feel better, Thai massage therapist Naphat inspires instant trust and unfaltering confidence in her ability to address the mind, body and spirit. Indeed, according to Naphat, trust is an integral part of this therapy; for it to be most effective, client and therapist must work together. â&#x20AC;&#x153;I talk to clients during the treatment, showing them how to move and breathe in order to unblock the energy flow and release any bottled up emotions. If you trust me and trust what I can give you, you will feel incredible benefits,â&#x20AC;? she says, adding that the unique feeling clients experience are instant proof of the profoundly relaxing and healing properties of this ancient form of massage.

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W E L L N E S S | S PA J O U R N E Y

Personal and professional Clearly passionate about her role on the spa team, head receptionist Lucia exudes an irresistibly positive energy and an instinctively caring nature, which she pours into every guest interaction. While all clients are extended the same genuinely warm welcome, Lucia’s knowledge and understanding of the Amathus approach to wellness guarantee that every spa experience is tailored to individual needs and requests. To help you choose the perfect treatment and get the most out of your visit, Lucia attends regular training to further refine the offering. “As a team, we are determined to continuously improve our service,” she explains. “In response to several requests, we recently introduced a new lymphatic massage; and we are always learning, so that we know about every single product and treatment down to the smallest details.”

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EXCLUSIVE SEAFRONT LIVING READY TO ENJOY FROM 2019

A world-class seafront development, in ultra-desirable Limassol in Cyprus, with unobstructed sea views from all apartments. Residents will enjoy luxurious interiors with impeccable specification as well as five star facilities including a spa, gym, residents lounge, concierge, club house and a unique high-end shopping and dining plaza. The hugely successful first phase has now sold.

CGIs are indicative only.

For more information or to arrange a private appointment contact: Limassol, Cyprus T+357 25 510 888 limassoldelmar.com

A M AT H U S M A N A G E M E N T | AT Y O U R S E R V I C E

MEET the team

OF THE AMATHUS BEACH HOTEL

Working together for so many years, the hotelâ&#x20AC;&#x2122;s management is a close-knit team with a single objective: to offer you the high standard hospitality associated with the name Amathus.

KEEPING TRACK OF THE BIG PICTURE AND SUPPORTING THE GENERAL MANAGER, WE MAKE SURE ALL D E PA R T M E N T S

George Georgiou

Antonis Kyriacou

A S S I S TA N T G E N E R A L MANAGER

O P E R AT I O N S MANAGER

ARE IN SYNC.

FROM SERVICES TO FAC I L I T I E S , W E PAV E T H E WAY F O R A F L AW L E S S G U E ST EXPERIENCE.

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Lenia Vasilopoulou

Sotiris Ioannou

Eleni Tziortzi

ROOMS DIVISION MANAGER

CHIEF ENGINEER

EXECUTIVE HOUSEKEEPER

YOU CAN COUNT ON US FOR A WA R M R E C E P T I O N AND ROUNDTHE-CLOCK A S S I S TA N C E .

Myria Tryfonos

Maria Ierodiakonou

Stelios Pillouris

DUTY MANAGER

A S S I S TA N T F R O N T OFFICE MANAGER

DUTY MANAGER

FOR YOUR E V E R Y DAY D I N I N G , P R I VAT E C E L E B R AT I O N S O R C O R P O R AT E FUNCTIONS, WE

Yiannos Gregoriou

Katerina Yennari

Christos Panayiotou

Savvas Savva

GROUP FOOD & BEVERAGE MANAGER

FOOD & BEVERAGE MANAGER, A D M I N I S T R AT I O N & S A L E S

FOOD & BEVERAGE SERVICE MANAGER

EXECUTIVE CHEF

TA K E Q UA L I T Y A N D BLEND IT WITH VA R I E T Y TO O F F E R YO U T H E TA S T E EXPERIENCE YOU HOPED FOR.

Yiannis Christou

Lakis Christodoulou

R E S TAU R A N T S MANAGER

BARS MANAGER

FROM THE FIRST TO THE F I N A L R E Q U E S T, OUR AIM IS TO AC C O M M O DAT E YOUR NEEDS AND WISHES.

Andreas Philippou

Maria Pavlidou

Panos Minterides

Popi Kouzi-Sougli

Nicos Symeonides

INCOME AUDITOR, ACCOUNTS SUPERVISOR

HUMAN RESOURCES MANAGER

PURCHASING SUPERVISOR

REVENUE MANAGER

CHIEF STEWARD

A M AT H U S M AG A Z I N E

A M AT H U S M A N A G E M E N T | AT Y O U R S E R V I C E

W E ’ R E AT YOUR SERVICE, WHETHER YOU NEED A S S I S TA N C E , I N F O R M AT I O N , OR REST AND R E C R E AT I O N .

Anastasia Hadjitheodoridou

Xenios Orphanides

G U E S T R E L AT I O N S MANAGER

S PA & L E I S U R E MANAGER

OUR FOCUS IS A LWAY S O N Y O U … BEFORE, DURING AND AFTER YOUR S T A Y.

| A M AT H U S M AG A Z I N E

Marinos Shaxiates

Antonio Cassera

Laryssa Borgardt

SALES & MARKETING MANAGER M U S K I TA H OT E L S

C O R P O R AT E S A L E S MANAGER M U S K I TA H OT E L S

SALES EXECUTIVE M U S K I TA H OT E L S

Ledo Mavrelli

Kleri Michael

Mary Chrysostomou

GROUP SALES MANAGER

D I G I TA L M A R K E T I N G MANAGER M U S K I TA H OT E L S

FASHION DIRECTOR

A M AT H U S | G U E S T P R I V I L E G E S

DINEAROUND A

X C

The Amathus Beach Hotel and the Four Seasons Hotel offer you a gourmet experience that is delicious, sophisticated and relaxing. Explore our collection of speciality and award-winning restaurants that are among the best Cyprus.

AMATHUS RESTAURANT COLLECTION

LIMANAKI

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THE GRILL ROOM

Fish Restaurant by the Sea

International Grill

Opening time: 19:00

Last order: 23:00

Last order: 22:30

Acknowledged as the best fish and seafood

With a magical bay view, The Grill Room

restaurant in Cyprus for more than 30

is the home of prime cuts of meat from

years, Limanaki is literally only a few steps

around the world, as well as fish and

from the water. Its success is based on the

poultry, cooked in the world-famous Josper

assurance that the fish you are served in

grill/oven, known to bring out the qualities

the evening was swimming in the sea that

of each carefully sourced ingredient.

morning; and thereâ&#x20AC;&#x2122;s an expert on hand to

Consult the champion sommelier for the

tell you all about the wide array of oysters,

perfect wine to match your order and enjoy

fish and other seafood on display.

your dinner indoors or on the terrace, just a

Open from May to October

few meters above the sea.

“DineAround” is a gastronomic concept that the culinary teams of the Four Seasons and the Amathus Beach Hotel invite our valued guests to discover at preferential prices. From romantic dinners to family oriented restaurants, DineAround offers a range of dining options, served in five different award-winning restaurants and in enchanting settings across both hotels. Enjoy DineAround! D I N E A R O U N D D E TA I L S • The DineAround offer is valid only for dinner. It covers a multi-choice menu that includes a choice of starter, main dish and dessert from the à la carte menu, at a set price of €53 per person. • The offer is applicable for a minimum of 2 diners, minimum 3 nights, in any of the restaurants from the DineAround collection below. • The offer can be booked for any number of people for each meal. • A voucher for the total number of persons for each meal is issued by the Front Office personnel, who will gladly arrange your table reservations.

FOUR SEASONS RESTAURANT COLLECTION

Please present your voucher at the restaurant upon arrival.

V I VA L D I B Y M AV R O M M AT I S

S E A S O N S O R I E N TA L

SEAFOOD BAR

Mediterranean Gourmet

Authentic Chinese

Fine Seafood and Sushi

Opening time: 19:00

Opening time:19:00

Opening time: 19:00

Last order: 22:30

Last order: 23:00

Winner of the TimeOut Eating

The Head Chef and his team from

The focus at the Seafood Bar is on the

Awards’ title of ‘Best Hotel Restaurant’

Hong Kong have established this unique

finest and freshest fish and seafood on

for the past eight years, Vivaldi by

dining room as the best Chinese restaurant

the island, as well as sushi. The magnetic

Mavrommatis serves a menu of fine

in Cyprus, serving an exquisite menu of

summery setting offers a food experi-

and fresh Mediterranean cuisine with

culinary delicacies from the Far East.

ence not to be missed, accompanied by a

the distinctive influence, creativity and

Their motto is, ‘Preserve the old,

white Burgundy, Chardonnay or Ruinart

touch of the Cypriot Michelin-star Chef

but know the new’, as they bring you

Champagne – and the wonderful views

Andreas Mavrommatis from Paris.

traditional favourites adapted to today’s

across the sea.

taste preferences.

Open from May to October Closed on Thursdays

A M AT H U S M AG A Z I N E

GASTRONOMY | CHEFS IN ACTION

MENUS I

MAKING T E XT Y I O TA M A L L A S

T H E C U L I N A R Y R E P E R T O I R E O F T H E A M AT H U S I S T E S TA M E N T T O T H E E V O L U T I O N O F TA S T E A N D T H E C R E AT I V E P R O C E S S T H AT P R E C E D E S E A C H G A S T R O N O M I C N O V E LT Y.

Change is a vital aspect of innovation, and Amathus restaurants abide by this principle every year by bringing new flavours to the table. Creating a shortlist of new dishes is an annual ritual: “What the guest experiences over the course of a memorable meal is the culmination of months of preparation,” says Marinos Shiaxates, Sales and Marketing Manager. Menu development is a process of ideas, experimentation and evaluation that is repeated until the recipes are perfected. George Georgiou, Assistant General Manager, refers to this journey as ‘menu innovation’. “Our new signature dishes are designed and constructed piece by piece until ready for exhibition.” This reflects the hotel’s philosophy of delivering the utmost satisfaction to every guest’s palate. “Our priority is to respond to our clients’ highest taste expectations while developing the creativity of our culinary professionals,” says George.

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The inception of new dishes involves a panel of hotel staff that devises new gastronomic possibilities. The team consists of the General and Assistant General Managers together with the Executive Chef and the respective chefs of each restaurant on site. After presenting new ideas, recipes are drafted and tested. The panel then judges the flavours in a series of tasting sessions before selecting the final cut. Effective menu design is also about mastering the balance between customer preferences and the chef’s creative direction. “Our aim is for our guests to love what we create, and when it comes to our guests’ preferences, we have our finger on the pulse,” says George. “The restaurant hosts speak to our visitors on a daily basis with every meal served. Their comments and suggestions feed our culinary imagination.” Customer feedback is always welcome, as a means of keeping their menus current, popular and unique.

THE INTENSE F L AVO U R S O F T H E ORBITING GREEN APPLE PUREE AND CINNAMON SORBET A L I G N P E R F E C T LY WITH THE GRILLED FOIE GRAS TERRINE A N D T A R T.

A M AT H U S M AG A Z I N E

RU G AB ST RR I CO N | O ER MI Y B U| TCEH PEAFTSI AI N M ATCUTRIO ON

GRILLED OCTOPUS MEETS ONE OF GASTRONOMY’S E A R L I E S T S TA P L E S – T H E FAVA B E A N . WOVEN INTO THE TWO DELICACIES IS A H E R B A L N E C TA R T H AT INCLUDES BASIL, OREGANO, DILL AND CORIANDER.

HONOURING THE BEAUTIFUL SIMPLICITY OF MEDITERRANEAN CUISINE – MOUTHWAT E R I N G C L A M S W I T H THEIR BISQUE SAUCE A R E T H E F L AVO U R GEMS ANOINTING THE PESTO-INFUSED LINGUINI, MADE FROM S C R AT C H .

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A NO-FRILLS INTRODUCTION TO GRILLING BRILLIANCE, I N S P I R E D BY L AT I N AMERICA. THE IMPOSING TOMACHO FILLET IS A SENSORY JOURNEY OF TEXTURE A N D TA S T E T H AT I S BEST ENJOYED WITH A SIGNIFICANT OTHER. INTERACTIVE DINING WITH ADDED DECADENCE.

ANGUS BEEF C A R PA C C I O B E C O M E S A NEXT LEVEL TREASURE AS ROCKET A N D M A R I N AT E D ARTICHOKE ENRICH EVERY SINGLE SLIVER. FINISHING ELEMENTS OF EGG YOLK GEL A N D PA R M E S A N FOAM.

A M AT H U S M AG A Z I N E

GASTRONOMY | CHEFS IN ACTION

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top far left FISH TURNED WONDER

This Athina Lounge signature salad is inspired by its Mediterranean vista. The saltiness of fresh ahi tuna and crispy seaweed is harmonized by Ponzu sauce and the roasted sesame seeds. top left SEAFOOD SYMMETRY

These triangular filo parcels unlock succulent morsels of prawns at the Limanaki. Together with the limeinfused yoghurt, this bouquet of flavours goes full circle.

bottom far left SQUID AND LADDERS

Like pieces on a game board, the marinade of tomato, olive oil and oregano makes its way across the palate with every bite. The tzatziki with squid ink is the game-changer that directs the flavours towards the finish line.

“Our signature dishes allow us to enter into a conversation with our clients. On the one hand our chefs articulate their vision and on the other, we monitor our guests’ reaction,” says Marinos. CONSCIOUS DINING

Decision-making is guided to a great extent by the team’s collective knowledge of emerging trends in nutrition. “We stay up-to-date with lifestyle changes that influence our customers’ relationship with food,” George explains. “We have noticed the increasing demand for casual dining on-the-go, which we have responded to.” The Athina Lounge has updated its all-day menu with new, exclusive light dishes; simple and yet wholesome indulgences to be enjoyed in the lobby or terrace. “We are committed to updating our dining culture in line with our guests’ routine.” The Kalypso restaurant and Fresh Bar have followed suit with their addition of gourmet sandwiches for a delectable brunch or afternoon snack. “We have everything from wraps to burgers to brioche creations to satisfy every palate,” says Savvas Savva, the hotel’s Executive Chef. The ‘think-tank’ behind every restaurant is also aware of popular eating habits for healthier living, demonstrated by the lighter options of the hotel’s dining establishments. “We acknowledge the fact that we are now serving a more health-conscious audience and that some of our guests are restricted by food intolerances,” says George. The Grill Room has revised its signature starters with refreshing options such as tuna tartar with ponzu sorbet, yellow corn soup with beetroot yogurt cream, and creamy burrata sprinkled with a tomato confit. “Couscous, quinoa and fresh, local vegetables now feature heavily in our menus as the modern-day palate demands them,” says Savvas. Limanaki is currently the setting for softer textures and subtle flavours. It boasts new seafood delicacies straight from the grill and greener accompaniments such as fava and pesto working their magic. Whether you are enjoying room service or seated at a table, the Amathus menus propose taste innovation in all its glory.

bottom left MONSIEUR REVISITED

A twist on the original Croque Monsieur recipe, the addition of smoked salmon with a chiveenhanced cream cheese and melted Emmental cheese topping.

A M AT H U S M AG A Z I N E

G A ST R O N O M Y | TAST E T R E N D S

THE EVER POPULAR GREEK VILLAGE SALAD GETS A R E VA M P A N D Q U I N OA A D D S A U N I Q U E T E X T U R E W I T H O U T O V E R P O W E R I N G T H E V E G E TA B L E S . T H E R O B U S T F E TA M O U S S E T R A N S F O R M S T H E ENSEMBLE INTO A WHOLESOME INDULGENCE.

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INSPIRED T

OPTI ON S T E X T MICHAELA MOBLEY

CHEFS AT THE AMATHUS HAVE EMBRACED CURRENT TASTE PREFERENCES AND CONVERTED THEM INTO A NEW AND DEDICATED MENU OF VEGETARIAN AND VEGAN DISHES. BURSTING WITH FLAVOUR, TEXTURES AND QUALITY INGREDIENTS, THE NEW CULINARY CREATIONS OFFER YOU A TASTE EXPERIENCE WORTH EXPLORING.

Research compiled by The Economic and Social Research Institute in Ireland revealed that an estimated 21.8% of the world’s population is vegetarian. Whether for health or ethical reasons, or prompted by various food intolerances, there is clearly a growing preference for a plant-based diet. Amathus Executive Chef Savvas Savva says: “When I heard this figure, I realized this was something I could not ignore. Our guests expect a hotel such as the Amathus to offer vegetarian and vegan options. We have noticed the trend, both on social media and via direct feedback. We understood it and answered the call.”

A M AT H U S M AG A Z I N E

VEGAN

VEGETARIAN

G A ST R O N O M Y | TAST E T R E N D S

WILD PLEUROTUS, BUTTON AND CHESTNUT MUSHROOMS MEET MOREISH HALLOUMI TO C R E AT E A S P E C T R U M O F F L AV O U R S F O R T H I S CREAMY RISOTTO. SPRINKLES OF SAFFRON, S U N - D R I E D T O M AT O E S A N D F R E S H M I N T M A K E T H E D I S H W O N D E R F U L LY F R A G R A N T A N D LUXURIOUS.

TRADITIONAL MEETS T R E N D W I T H T H I S TA K E ON CYPRUS SOUVLAKI. CUBES OF TOFU AND S E A S O N A L V E G E TA B L E S C R E AT E A N A S S O R T M E N T O F F L AVO U R S W I T H E V E RY B I T E . T H E TA H I N I S AU C E IS AN EXTRA SOURCE OF PROTEIN IN THIS N U T R I T I O U S D E L I G H T.

NO COMPROMISE

Understanding the vegetarian and vegan lifestyle was at the forefront of the Executive Chef’s mind when he decided to devote a menu to plant-based creations. He says: “Guest feedback regarding the vegetarian, gluten-free and anti-allergy dishes on the previous menu was consistently positive, but many guests said they would like to see more. So we got to work,” and that began with visits to world-renowned vegetarian restaurants overseas. Savvas says: “I put myself in the shoes of the vegan and thoroughly enjoyed the food – it felt good!” The lessons were

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learnt and projected on the foundations of the Mediterranean diet. Using local fresh produce as their base, Savvas and his team infused it with experience and imagination, and focused on satisfying flavours. Variety and texture were added; and to appeal to all palates, traditional cooking was mixed with new trends in an exciting presentation for the conscientious yet sophisticated eater. Vitamins from vegetables, fresh salads, fruit; proteins from soya, tofu and quinoa; calcium from local feta and halloumi cheese. For the vegetarians who eat fish, the menu includes local fresh sea bass, Asian tiger prawns and the best Scottish calamari.

A MIDDLE EASTERN S TA P L E D I S H PA C K E D W I T H N O U R I S H M E N T. CHICKPEAS DEFINE T H E S E FA L A F E L FRITTERS AND THE A C C O M PA N Y I N G

VEGETARIAN

VEGAN

TA H I N I D R I Z Z L E ALLOWS THEIR F L AVO U R TO DAZZLE THE T1ASTE BUDS.

HANDMADE GNOCCHI IS C O M P L E M E N T E D BY A D E L E C TA B L E M U S H R O O M C R E A M A N D M E LT E D A N A R I . S M O K E D PA P R I K A A N D N U T M E G L E N D THEIR MAGIC TO THE OVERALL AROMA A N D TA S T E .

These are the building blocks of the à la carte menu from healthy snacks to main dishes and very persuasive desserts. C H O O S E A N D E N J OY

The combination of research, feedback, and modern trends directed Savvas and his team as they carefully selected their ingredients to achieve an upscale dining experience with emphasis on organic plant-based cuisine. Nodding to the traditional, a vegetarian souvlaki makes an appearance, while moussaka and halloumi capture flavours of Cyprus. Pasta, tofu, falafel, gnocchi

and soya are revealed in Mediterranean, Asian and Indian styled dishes. “All these flavours fit well in our Kalypso Restaurant,” says Savvas. The 23 items on the menu are served in the restaurant as main dishes, and elsewhere in the hotel as snacks in the form of sandwiches and salads. When it’s time for something sweet, there are chocolate lovers on both sides of the meat line – and the special dairy-free chocolate cake accompanied by citrus and honey will always hit the spot. So, from starters to main dishes and desserts, the new menu is designed to offer everyone exciting and evocative choices.

A M AT H U S M AG A Z I N E

CYPRUS | WINEMAKING

T E X T M AT T H E W S T O W E L L

VINES O

APHRODITE

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A F E W T H O U SA N D Y E A R S AG O T H E G O D D E S S A P H R O D I T E W A S TA U G H T H O W T O C U LT I VAT E G R A P E S A N D T U R N T H E M I N T O W I N E BY H E R B E S OT T E D LOV E R , D I O N YS U S . YO U C A N S T I L L E N J OY T H E R E S U LT O F T H AT H A P P Y U N I O N E V E R Y T I M E Y O U S I P A W I N E MADE WITH THOSE SAME CYPRUS-BORN GRAPES.

Recent archaeological findings near the village of Erimi have revealed that Cyprus was most likely the first country in Europe to vinify grapes into wine. Indeed, Cyprus’s iconic port-like Commandaria is the world’s oldest regionally identified wine (Apellation d’Origine) still in production and still made from the same two indigenous grape varieties, Mavro and Xynisteri. A HISTORY OF WINEMAKING

For many hundreds of years, Cyprus wine, or nama, was exported and celebrated all over Europe and the Middle East. It won first place in the world’s first international wine competition in 1224 and was called by King Philip Augustus of France “the Apostle of Wines”. The Mavro and Xynisteri grapes dominated the island’s vineyards, but there were several other indigenous varieties privately cultivated for table and bottle. During the 300 years of Ottoman rule, however, due to religious strictures and stultifying tax laws, wine production nearly ceased altogether. When it was revived in the late 1800s, many of those native grape varieties had all but disappeared and much of the remaining vineyards produced only cheap brandy, sherry and inferior table wine. Cyprus lost its hard-won reputation as a producer of world-class wines. In the 1980s, the Cyprus government began to support the growth of boutique wineries that would produce superior wines to compete with imports from continental Europe and the New World. A handful of entrepreneurial Cypriot men and women decided to leave their various professions to take up the vocation of their grandparents and return to the family vineyards. But whereas their ancestors had sold most of their grapes to the big wine companies, this new generation would learn how to make their own wine and, with any luck, return Cyprus to the oenological forefront.

At about this same time, Akis Zambartas, oenologist for KEO, the nation’s largest winery, turned his attention to the indigenous grapes of his homeland. He and a small team methodically gathered cuttings of native grapes from villages all over the island. After three years of research, he rediscovered 12 indigenous varieties that local farmers had been using to make wine for family and friends, and with the generous assistance of Father Dionisios of the Chrysorrogiatissa Monastery he set up a vineyard to micro-vinify them and explore their potential to deliver quality wines. All of the varieties (thriving best at high altitudes) had been growing in Cyprus for centuries but weren’t officially recorded as indigenous until the official visit of French ampelographer, Pierre Galet, in the 1980s. Over the intervening years, four of those rediscovered varieties – Maratheftiko, Yiannoudi, Spourtiko and Morokanella – along with the two native standbys, Mavro and Xynisteri, have shown themselves to have the capability to be crafted into wine that can win medals in international competitions. CHOOSING THE BEST

Amathus Hotel’s Head Sommelier, Alissa Tosoudi, has been for the past three years quietly seeking out the best expressions of these indigenous varieties, testing them alongside the cuisine of the hotel’s five restaurants and adding select bottles to build an eclectic but comprehensive wine list. “As a hotel, we are always trying to bring something new to our customers, and these excellent wines, made from grapes unique to Cyprus, provide a distinctive and pleasurable way to experience the charm and special personality of the island.” That wine list includes five Maratheftikos, two of which are rosés; six Xynisteris (including a dessert wine), four

A M AT H U S M AG A Z I N E

CYPRUS | WINEMAKING

The late oenologist Akis Zambartas focused his attention on the indigenous grapes of Cyprus and after three years of research managed to rediscover 12 indigenous varieties.

Xynisteri is the straw-coloured, reigning queen of Cyprus whites, produced by virtually every Cypriot winemaker

Sophocles Vlassides, one of the island’s leading oenologists, shares his expertise with several winemakers.

Mavro-based wines; two Yiannoudis (one of which is partly Mourvedre); and a single E P I P HMorokanella A N Y C E L Eand B R AT Spourtiko. ION The word Epiphany comes from the Greek word ‘Epiphania’, which means ‘to reveal’, and marks the A MIALTL H UU PT S AHSO IM T EFL’US-

end F R OofMtheGtwelve R A P Edays T Oof TA Christmas. B L E A religious procession towards the harbour follows the morn-

H E A DG ISAOSM P MEERLCI H ER I L,

“Maratheftiko,” ing church service,claimed led by the thepriest late,who highly blesses respected the waters winemaster and throwsAkis the Holy Zambartas, Cross into “isthe sea. without doubt Members of ross,the andbest the one variety who of succeeds Cyprus. is blessed It has with its own goodcharacter luck foross,and anddespite the one its who succeeds problems is blessed with being good a female luck fothe variety congregation that does dive not in self-pollinate, to retrieve the cross, it is recognized, and the one who bothsucceeds is here and blessed with abroad, good luck as a for wine thewith whole great of the potential. new year.Renowned You can observe British thewine crosscritic retrieval Jancis ceremony on Robinson the beach outside described the Four it as producing Seasons. wines with the structure of Cabernet Sauvignon. Currently,aligent Epudissus we believe que lam it quo to be exerios closerdenet to Pinot vel idicidu Noir.”ciisque Amathus et lamisrehendania presently nimusciur offering ab ipsam, Maratheftiko from producers Argyrides, Mystes, Zambartas, id que vellautatur arumCypriot et volupicil in reiumVasilikon, con prate nobite perferspid ut audiatu saeriatume dolori Vouni sunt ipsam, Panayia ommosseque and Ezousa velignimpe (Rosé) –quibust plus the et qui house ut eosamet red, Dafermou, ant videm which aribusandae is a blend que consewithquibus qui Syrah. dolut They maximin are allnum bold, autfull-bodied quis utatur,wines totatem that inimporis pair well maximol with steaks, uptaquam, kleftiko sapeditatur (slow-cooked beefplibus carpaccio and rack lamb. aceprae dolorectem fugit fugia dit amusam, te arislamb), as aut que quamendam, od of maximagnis The Mavro dolestrum dolorrum grape is exerovi represented tiorem. Sundi by an doluptat. astonishing rosé from Vassiliades, a velvety blend with Otaspero earistrum Maratheftiko nonsequo from vellibus Kolios, dit quunt plus aexpla superb incillor roséarum and powerhouse qui vent ommos rednus from cores derum Santa ium re ommossunt Irene. Thequos relatively dolo que new est,Duciet (2012) utSanta magnat Irene harunt winery, aut perepedit which mi, canutboast lacerorio of offic 100-year-old testiur, quatecab vines, imporitae. is dedicated Ceremto faccum reviving queand dolecea expanding voloritatem. the indigenous Nem quate nos vineyards essendia ipsam of the small villageconetus of Farmakas. ebullient owner, velis Daniel wonendaepratiis thirty quiEdis derumetur, ea et et,Its tem as assus.Olupta aut Anastasi, ut qui ut ethas quam et ocawards for cat.Isqui anthis prowines vendest in faceperum a mere sixvoluptatur?Da years; from the eatem Mavro hit litem grapenobis alone dusam, he has officiument. created It re sunt occat voluptae reprowith molorem. anlande excellent redminverat.Itatent (highly recommended with officaborit, the cheeseinusdam plate), asum rosévelit (perfect the Facerro tuna carpaccio) quiducimi, illecesand velitatur, a white excesenis (Blancetde is mossit, Noir). consequ “I consult iscium an oenologist sit, conse nifrom aut ame Greece voluptasi quaand I have musdae nemafaccum full-time voluptae winemaker; quibus dem but rati the dersperrovid most valuable quuntis knowledge aut pligenducit I’ve gained audamis ratur aut

A L I S SEAT TEO AST O EM UD PO I, H A S RBEEPE ENR Q SP UEI ERTULY M SEEKR I NEGVO OU LU T PTTHAEB E S T E X PTREEM S SVI E ON ND SI A ON F T H E S E ID NEDRI G UE MNQOUUI D S V A R I E TMI EASX,I M T EUSST Q I NUGI THEM V OALLUOPNT G AT SU I DRE, TEHTE OCMUNI SI H I NI TEAO TE F T H E H O T E L’ SP A F IRVI S E R E S TAU R A N T S .

| A M AT H U S M AG A Z I N E

The Morokanella grape (left) has the advantage of being perfectly adapted to the soil and climate of Cyprus, as produced here by Aes Ambelis winery.

from the older generation of Farmakas growers. I seek out the ones who make exceptional wines and I follow their lead.” Yiannoudi (“little John”, named after an early grower) grapes produce wines that are deep red in colour and very expressive of the Cypriot terroir. Amathus Hotel’s Yiannoudi is from Vouni Panayia, a winery high in the Paphos mountains that from its beginning has worked almost exclusively, and to great success, with indigenous grapes. Like Maratheftiko, the Yiannoudi grape is single-sexed (female), which means other grapes, often Spourtiko, must be grown alongside it. But unlike its difficult, miserly sister, its clusters are not stingy, though the grapes can often be smallish. Yiannoudi wines, which Alissa sees as future stars of the Cyprus vineyard, have great ageing potential. Xynisteri (which means “lacking acidity” though the wine can possess this quality if grown high enough), is the strawcoloured, reigning queen of Cyprus whites. It is produced by virtually every Cypriot winemaker, but Alissa has chosen bottles from only six of the island’s top wineries. This refreshing wine, slightly fruity on the tongue and light on the alcohol content, is versatile as a companion for most seafood dishes. Xynisteri grapes are well-suited for creating dessert wines, and the Sweet Xynisteri from Vassiliades is a fine partner for foie gras.

Spourtiko (which means “easily breakable”) is thin-skinned and must be handled carefully in the picking and processing phases, to produce a medium-bodied, nearly transparent wine with a pleasingly long finish. The offering from Vouni Panayia, which has been working with this grape for many years, achieves its best gastronomic synthesis with sea bass carpaccio, Cyprus dips such as tahini and hoummos, and grilled halloumi. The Morokanella grape, probably descended from the nolonger-vinified Kanella (“moro” means “baby”) is also a bit thin-skinned, but has the advantage of being perfectly adapted to the soil and climate of Cyprus. “Morokanella,” asserts Alissa, “is a very promising variety. It displays strong fruit and a very different acidity from its cousin, Xynisteri, but it provides a bigger mouth feel.” To finish off your meal in style, with or without something from the delectable sweets tray, you must try a glass of Commandaria, made from indigenous grapes only and comprising all that is Cyprus reduced to a single distillation. And for a well-rounded Cyprus experience, make sure to visit at least some of the boutique wineries in the hills of Limassol and Paphos. Alissa or the Amathus Concierge will point you in the right direction for an extract of the wine-steeped heritage of Cyprus.

A M AT H U S M AG A Z I N E

LIMASSOL | GALLERIES

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T E XT MICHAELA MOBLEY

INVITATION T

ART A D D I N G A R T A N D C U LT U R E T O T H E L I S T O F H O L I D AY A C T I V I T I E S W I L L A L L O W Y O U T O D I S C O V E R T H E C R E AT I V I T Y A N D O F T E N T H E H E R I TA G E O F A C I T Y. F R O M A C O R N U C O P I A O F S P E C I A L I S T G A L L E R I E S I N L I M A S S O L , W E I N T R O D U C E T H R E E V E R Y D I F F E R E N T S PA C E S A N D T H E I R O W N E R S F O R A G E N U I N E C O N N E C T I O N T O C Y P R I O T A R T.

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LIMASSOL | GALLERIES

C E R T I F I C AT E S O F AUTHENTICITY SIGNED BY THE ARTISTS INSPIRE CONFIDENCE IN BOTH THE ART AND T H E G A L L E R Y.

H O M E O F I N T E R N AT I O N A L A R T

Petros Michaelides is a collector of masterpieces, an artist himself, and owner of the famous Peter’s Gallery International Art Centre. His personal approach is shown in the hundreds of works over three floors of this purpose-built gallery, the first of its kind in Limassol when erected in 1973. The walls are peppered with famous originals from Andreas Charalambidis – the most expensive paintings of any living Cypriot artist – and the deceased Xanthos Hatzisotireiou, whose work from 1983 is shown exclusively at Peter’s. Other collectables include works from Russians Vladimir Alejeikine and Sergei Alexandrov. Apart from putting such art on display, Petros has also established relationships with the artists themselves. He explains, “A good person will mirror their character in their work, so I always view the art first then ask about credentials. When I first met S Sam Park from Korea in 1984, he called from Greece and sent samples. I was so impressed that we met and I displayed his work. It has been fantastic working with him over the years, and so far three mayors, business clients and residents from Limassol Marina have bought pieces. Now he has found fame in the US and I still follow his progress.” As an artist and exceptional silk-screen printer, Petros’s success is rooted in the hard-fought early days. “From the age of 13 I was already working, earning four shillings a week and dreaming of becoming a blacksmith. But at 15 I realized that art was my future. For three years I pursued a correspondence course with a French art school based in Greece. I took exams, qualified, then built my gallery. For 10 years I ran the gallery alongside the blacksmith’s workshop. Finally, in 1983, I was able to leave the anvil and concentrate solely on art. Every day I come here because I need to, this is my life. My son, Stelios, helps and he too is an artist doing his Master of Arts. I was the third child of four and I followed art; Stelios is the third of four too, so it seems that art is in our DNA, literally.” At Peter’s gallery, collectors return again and again. “I have clients from the American and Russian embassies, and when I ask them why they prefer my gallery, their reply is always the same: ‘we checked; your reputation is excellent’.” This valuable endorsement along with Certificates of Authenticity signed by the artists inspires confidence in both the art and the gallery. Special auctions average 100 paintings from celebrated artists such as Nikos Engonopoulos, Dimitris Mytaras, Michael Owen and Nicos Nicolaides.

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LIMASSOL | GALLERIES

“SOCIETY IS AS CIVILIZED AS ITS PEOPLE; WE REACH EXISTENCE T H R O U G H A R T.”

C O L L E C T O R ’ S N I R VA N A

When Rebecca Toliarides arrived in Cyprus from Romania in 2009, she was already deeply entrenched in the art world and ready to establish The Collection Gallery, first in Nicosia and then recently in Limassol. The Collection Gallery is exactly this, a collection of some of the most prominent artists of Cyprus, Europe, Russia, Greece and further afield. Rebecca brings together the exceptional; art collectors will find their next investment, and novices can choose beautiful pieces to decorate their homes. The work of recognized artists fills the large space facing the Limassol seafront in an atmosphere that allows depth of view. Rebecca explains, “Our portfolio mirrors the diversity of the Limassol population, providing a level playing field to artists like Robert Combas, the pioneer of figuration libre in France, Greek expressionist Dimitris Mytaras, abstractionist Ludmila Budanov from Russia, and the contemporary Alekos Fassianos from Greece.” Often the exhibitions are challenging in nature, with pieces that are set to provoke emotionally or politically. Rebecca grew up with this approach, becoming a collector herself as a child in post-revolution Romania. “I saved my pocket money and bought my first painting in 1989 – a Pacea. Then I persuaded a neighbour to sell me a Piliuta. This was the start of learning what it means to be a collector, as Pacea lost value due to his connections with the old communist regime, while Piliuta gained.” A hard lesson that Rebecca refers to today as she looks for investment opportunities for her clients. She trained in finance and travelled as a student, going to every art-related event available, surrounding herself with art and watching, almost waiting, till the time was right. And from this background, she also recognized an essential element of appreciation: that children need art. “In Paris, families go to galleries on Sundays; in the US and Spain, museums include children’s workshops. There are studies indicating that children who are not introduced to art by the age of 10 find it difficult to engage as adults. So, here in Cyprus, we invite schoolchildren to paint in our galleries surrounded by masterpieces for inspiration.” Rebecca is passionate about this approach, saying: “Society is as civilized as its people; we reach existence through art.” The Collection Gallery’s calendar for summer 2018 features a solo exhibition of Mateo Christou, followed by group events presenting English artists then Greek artists, and the work of the Cypriot artist Andros Efstathiou.

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LIMASSOL | GALLERIES

“ W E H AV E C U R AT E D O V E R 100 EXHIBITIONS IN THE LAST 20 YEARS, MANY PROMOTING A SPECIAL INTEREST IN THE NEXT G E N E R A T I O N .”

UP CLOSE AND PERSONAL

Across two floors of a beautifully converted town house, the Rouan Gallery is filled with stunning works from national artists. It is an intimate space where the viewer can fall in love with a painting, get close to a creation and meet the artist to discuss the depths of the piece. This is the environment that owner Varvara Pastidou generates. “We want to be the connection between the artist and the collector,” she says. “Artists need a home for their work, and the collector needs a place to establish a relationship with art. We close the triangle of artist, gallery and spectator; if these are in a straight line, there is no communication; but as a loop, emotion is engaged and a real purpose comes to light.” The enigmatic Varvara is a patron especially to young artists, and after 20 years, she is still as passionate about their potential as she is appreciative of her established artists. “We have curated over 100 exhibitions in the last 20 years, many promoting a special interest in the next generation. Artists such as Maria Koudouna, Tatiana Ferahian, Yiorgos Gerondides; we all grew up together as gallery and artists. After two decades, we still enjoy each other’s success.” Starting as a frame shop, the Rouan has changed exponentially with Varvara at the helm. “Through the eyes of a collector friend we started to see a different side to paintings. And as most of our artists are friends, it is through them that I have changed my culture, my need to learn and feel and be honest about the value of art.” She explains further: “My grandfather was from Alexandria, and every week he took me to the theatre, to a gallery or an exhibition dressed in my best attire and on best behaviour. So my earliest memories are of art, and it is this that has led me on this path of passion. Being in Cyprus, a country that expounds centuries of art from copper artisans to the fine art of today, I realized quickly that art is in our DNA. It is out of respect for the past and the future that we exhibit different styles, but always art that I love; ceramics and figurative art from Irene Zenonos, the detailed work of Electra Varnava, and the vibrant colours of Kelly Norman, to name but a few.” A permanent exhibition graces the wall of the Rouan with spotlights on solo shows throughout the year. The gallery opens from Monday to Friday and Saturday mornings, though Varvara is available through social media for appointments.

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THE AMATHUS BOUTIQUE Amathus Beach Hotel Limassol Tel: 25 832000

A M AT H U S | A R O U N D T H E C LO C K

24 Hours

at the amathus MAKING MEMORIES, DAY BY DAY

The Amathus prides itself on providing a unique programme of hand-picked activities and entertainment options for guests of all ages to enjoy from dawn till dusk.

YO G A

Stretch it out with a group yoga class at the gym in a specially climate-controlled room where you can dedicate your Sun Warrior pose to the beautiful sunlit sea views flooding in through the windows.

0930

B R E A K FA S T AT C A LY P S O

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Sunny side up? However you prefer your morning eggs, they will be cooked to order

and accompanied with something delicious from the buffet, from hearty English breakfast or lighter Continental to healthy options. Discover delicious local fare for an authentic culinary experience. Did you know that Cypriots combine halloumi cheese with watermelon for breakfast? Give the salty and sweet contrast a try!

KIDS CLUB

1030

Start the day right – in the hotel’s completely renovated gym. Thanks to the highestspec Technogym equipment with full-colour screens, qualified trainers on-hand and the mesmerizing view of the Med, you will soon fly through your routine… just in time for a guilt-free, hearty breakfast!

0830

0730

E A R LY M O R N I N G GYM SESSION

Geared towards children aged 4-12, The Pelican Kids Club creates holiday magic with exciting adventures, crafts, cooking and face painting throughout the day. There’s never a dull moment with our trained, fun-loving team who will lead your children on a chocolate treasure hunt one minute and supervise them in the high-tech corner the next. Within

moments the children will start making new friends – and will not want to leave them!

invoke a feeling of wellbeing. With eight treatment rooms, two Asian-inspired massage rooms and premium Pevonia and CARITA products, you won’t want to leave your pampering cocoon!

imagination. Parents will cherish some alone time… as well as the gifts from the heart that their little ones offer with pride, such as a lovingly crafted foam flower!

HOUR IN THE R E L A X AT I O N ROOM

Inspired by Rafael Nadal or Serena Williams? Then it’s time to head to one of the two state-ofthe-art full-sized tennis courts. If you fancy something on a smaller scale, a game of table tennis is a great family activity.

Step into serenity at the awardwinning Amathus Spa where the exquisite aromatic oils instantly

KIDS CLUB CRAFT HOUR

1630

1130

SPORTING TIME

1500

WELLNESS A N D B E AU T Y

Experience a state of total Zen in the relaxation area and allow your senses to sync with nature’s gentle lullabies. Enjoy a calming herbal tea in the surroundings of the ‘Garden of Senses’ before drifting into a delicious afternoon slumber.

The Pelican Club is crammed full of creative activities for young artists in a colourful environment that feeds the

F I T AT TA C K W O R KO U T

1800

The hotel’s unique, indoor overflow saltwater pool is the setting for Aqua Aerobics. After a super splashing session with the instructor, continue with a leisurely swim, or head off to the steam room to relax.

Nothing beats a cool gelato on a warm day, and the hotel makes its own 12 mouthwatering flavours from chocolate to cheesecake. Equally refreshing are the freshly squeezed juices or hydrating coconut water straight from the shell. Enjoy on the beach…

1600

1045

AQ UA AEROBICS

1430

I C E C R E A M AT THE HELIOS AND FRESH BAR

With a high-energy workout during your holiday, you can earn that extra dessert! Both first-timers and fitness fanatics can get the most out of the Fit Attack workout. Inspired by Boxercise and delivered by guest focused professional trainers, the routine combines dumbbells and rhythm for an elating endorphin blast.

A M AT H U S M AG A Z I N E

A M AT H U S | A R O U N D T H E C LO C K

The whole family will delight in a magic show that enthralls all ages with a touch of stardust. The hugely popular show by talented magician David is full of wonder and wizardry. Children love meeting his furry friend Rocky, who is full of mischief and mishaps! This fully interactive show allows our

little guests to join in the fun and become the star of the stage when they are called to join David as he conjures up live animals out of thin air and inspires awe with his tricks.

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experience with a balance of styles that will appeal to all tastes. Enjoy an authentically enriched Greek and Cypriot buffet meal complete with Cypriot and folkloric music and traditional dancing, or let the Latin band add extra spice to your BBQ fiesta with their flamboyant music and moves. Every dish is deliciously different and paired with matching acts, from the harmonies of live duos and trios, to the hits of seasoned bands. With such a diverse mix of firstclass performances, every Amathus evening is enhanced in the most enjoyable and entertaining way.

C O C K TA I L AT T H E LIGHTHOUSE

1100

1900

KIDS EVENING SHOW

Just as a fine wine chosen by the hotel sommelier would accompany your evening meal, the entertainment at the Amathus is also selected with attention and care! Each season a line-up of the most talented performers complements your dining

For a relaxed post-dinner drink, the seaside setting of the Lighthouse Bar offers elegantly crafted cocktails, a romantic ambience and a panoramic view. On Friday and Saturday nights a 3-piece band provides the live soundtrack for a great evening. Enjoy the music or slip into your dancing shoes!

ATHINA LOUNGE SHISHA TERRACE

1230

2100

POST DINNER SHOW

Swap Cyprus nights for Arabian nights! Against the backdrop of the moonlit sea, the Athina Lounge serves flavoured shisha pipes in 50 aromas, to end the day on a truly chilled note.

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Amathus issue 5

Articles inside

Menus in the Making

In The Best of Hands

Invitation to Art

The Vines of Aphrodite

Decades of Dedication