Amathus Issue 6 by T&E Polydorou Design

ISSUE

NICOSIA 22, Stasikratous Street, Tel. 22 672 570 LIMASSOL Olympic Residence Towers - 353, 28th October Street Maxima Boutiques Ltd - Franchisees MAX&Co. MAXANDCO.COM

MESSAGE | FROM THE EXECUTIVE CHAIRMAN

ABOVE A

BEYOND “To delight every client who walks through our doors”… That is the mission statement that summarises our philosophy, and this year the Amathus is demonstrating this promise in so many new ways. In line with our ongoing development plan, our portfolio of facilities is more beautiful than ever. We recently completed all room renovations to create sophisticated private spaces of exquisite design. Their features and additions Christos Mouskis EXECUTIVE CHAIRMAN

are true to the hotel ethos of supreme comfort and luxury. This spirit of renewal also permeates through our restaurant venues. The new face of Kalypso has created a stunning all-day venue for your enjoyment. The Grill Room showcases an impressive new interior that merits its renowned gastronomic offerings. We invite you to indulge in our fresh dining experiences that are taking their award-winning culinary legacy to a new dimension. Change is an essential element of success, but our excellence in service prevails as a guiding constant. The daily interaction with our guests is the spark that motivates us to go one step further in all that we do. With a hospitality culture that is genuine, personalised and compassionate, the Amathus staff are the trusted ambassadors of the hotel’s signature values. Your pleasure is our first priority, and I trust that your time here will instil the very best memories.

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

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

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

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

PAPHOS

Kings Avenue Mall | Tel. +357 26 020069

CONTENTS I S S U E

S U M M E R

1 7

2 0 1 9

ABOVE AND B E YO N D Message from the Executive Chairman E V O LV I N G I N E XC E L L E N C E Message from the General Manager

42 32

LEADING THE WAY How the Amathus has maintained its rank

34 MEET THE TEAM Who’s who at the Amathus

DEFINING THE D E TA I L S The evolution of high-end accommodation at the Amathus

HEADLINES Amathus news

LIMASSOL DIARY Highlights of Limassol’s cultural scene

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

40 P R E PA R I N G F O R YO U R A R R I VA L The Reservations Team: heard but not seen

STRENGTH IN SYNERGY Amathus and Four Seasons Hotel in unison

46 DINEAROUND: A GOURMET EXCURSION Dining privileges for Amathus guests

SIZZLING S P E C TAC L E A renovated venue and revised menu await you

52 VEGAN FINE DINING New plant-based menu at the Amathus

MAGAZINE

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

74 A LITERARY LANDMARK Introducing Limassol’s Municipal University Library

MAKING CULINARY WAV E S Gourmet seafood hotspots at the Amathus

64 A DINING DEBUT The Kalypso unveils a new Eden of hospitality

70 SUMMER IN A BOTTLE The light-hearted joys of Cyprus rosé wines

80 R OA D S L E S S T R AV E L L E D Sightseeing à la carte

88 A B AU H AU S ARCHETYPE Amathus architecture: a pioneer’s vision

CYPRUS IN BUSINESS Shipping and investments boost the economy

98 HOPE THROUGH CREATION Philipos Yiapanis makes his mark

CONTRIBUTORS Rachel Chrysostom Yiota Mallas Paula Manoli-Gray Emily Millett Michaela Mobley Matthew Stowell PHOTOGRAPHY DEC - AudioVisual Photography Antonis Engrafou Louca Studios Christos Papantoniou Dinah Kaprou FOOD STYLIST Laura Colocassides 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: T&E Polydorou Design Ltd P.O.BOX 40353, 6303 Larnaca, Cyprus www.polydoroudesign.com

2019 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

www.marc-cain.com

MESSAGE | FROM THE GENERAL MANAGER

EVOLVING EXCELLENCE I N

The Amathus Beach Hotel prides itself on its ethos of ongoing excellence, which beautifully embodies the ancient Greek concept of hospitality: the generosity and courtesy shown to those who are far from home, which originated from the time of Xenias Zeus – the Ancient Greek father of all gods, and the god of hospitality. Guests will experience this philosophy in motion during their stay with us, from the obvious enhancements and polished details to the dedicated staff training that ensures impeccable service and authentic hospitality. This spirit of continuous improvement is also evident in the completely reinterpreted guest rooms of the second and fourth floor – which are a game changer in accommodation – and at our refreshed and upgraded restaurants. It is no coincidence that the five restaurants of Muskita Hotels – at the Amathus and the neighbouring Four Seasons Hotel – have retained their status as the best restaurants in Limassol, and this synergy between the two hotels is another string in our bow as guests are able to enjoy the finest dining the city has to offer through our DineAround concept. The hotel’s evolution of excellence also manifests itself in our membership of the prestigious Leading Hotels of the World organisation, where we have consistently remained in the top 5% since our debut in 1986. This in turn offers our esteemed guests the opportunity to become members of the Leaders Club and enjoy all the benefits associated with it. Amid these changes there is one unchanging parametre: the familiar faces of the loyal and dedicated staff. In an industry where it is almost unheard of to have a mere 1% staff turnover, our people are testament to the level of hospitality we deliver. Enjoy your stay at the Amathus and we promise to continue exceeding your expectations. It is our honour to serve you, with a promise to offer nothing but the finest in every aspect.

Andreas Georgiou GENERAL MANAGER

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

Phone: +357 992 740 89 (WhatsApp, Viber) telezolimassol telezo_jewellery_cyprus

H E A D L I N E S | A M AT H U S N E W S

NE WS

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

ONGOING EXCELLENCE The Amathus continues to receive recognition for its excellence, adding new awards to its evergrowing collection. As a winner of a TripAdvisor Travelers’ Choice Award 2019, the hotel ranks in the highest honours list compiled by the leading review website. Based on reviews and opinions from millions of travelers, this award puts those who receive it in the top 1% of hotels in their category, and the Amathus achieved that in three categories: Top 25 Hotels – Cyprus, Top 25 Luxury Hotels – Cyprus, and Top 25 Hotels for Service – Cyprus. The hotel also proudly received the British Airways Customer Excellence Award and was named one of the top 1% of hotels worldwide based on the airline’s passenger reviews via Reevoo website. To top the winning streak, the hotel’s membership of The Leading Hotels of the World was further cemented with consistent top rankings thanks to a combination of guest feedback and sophisticated analytical scoring. Sincere thanks to all guests for their sterling reviews and continued preference.

PORTRAIT of a Holiday

DURING YOUR STAY AT THE AMATHUS, YOU ARE

BOUND

TAKE

LOTS

HOLIDAY

SNAPS; BUT WHEN IT COMES TO CAPTURING

YOUR TIME AT THE HOTEL, THERE IS NOW A NEW ALTERNATIVE TO DIGITAL: AS FROM SUMMER 2019, YOU CAN ALSO BOOK AN APPOINTMENT WITH THE TALENTED PAINTER MICHAEL SAMSONADZE FOR A PERSONAL PORTRAIT. THE ARTIST SPECIALISES IN BOTH SOLO AND GROUP PORTRAITS AND CAN PAINT GUESTS IN PERSON OR FROM A PHOTOGRAPH, AND IN A CHOICE OF OIL, CHARCOAL, BLACK AND WHITE PASTEL OR FULL-COLOUR PASTEL.

Michael is available every Tuesday (5-7pm), Wednesday (2-5pm) and Saturday (5-7pm).

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

H E A D L I N E S | A M AT H U S N E W S

NE WS

A FROM THE A M AT H U S BEACH HOTEL

R E F R E S H I N G LY L I G H T As the weather warms up and the days get longer, the Athina Lounge has refreshed its light food menu to offer new options any time of the day or night. Open for casual dining in the lobby or on the terrace – accompanied by the most amazing sea views – the lounge serves the items on its new menu from 11am to 11pm without interruption. Dishes include crisp and colourful salads, delectable sushi options, exciting sandwich combinations and elegant platters, as well as a selection of decadent desserts. New additions include the vibrant Spicy Crab Salad Sandwich and Red Quinoa Salad.

POURING Perfection

THE JOY OF BEING ABLE TO SAVOUR A GLASS OF PREMIUM WINE HAS NEVER BEEN EASIER, THANKS TO THE NEW ‘CORAVIN PREMIUM WINES BY THE

GLASS’ MENU. THE STATE-OF-THE ART CORAVIN WINE PRESERVATION SYSTEM NOW AVAILABLE AT THE AMATHUS ALLOWS THE SOMMELIER TO POUR OUT A GLASS OF WINE WITHOUT U NCORKING THE BOTTLE: A NEEDLE IS INSERTED DIRECTLY INTO THE CORK, DISPENSING ARGON GAS TO REPLACE THE EXTRACTED WINE WITHOUT EXPOSING THE REMAINDER TO AIR. YOUR WINE IS DECANTED INTO A CARAFE FOR YOU TO POUR AND SAVOUR AT YOUR LEISURE. ABOVE ALL, THE INNOVATIVE NEW SYSTEM ALLOWS YOU TO ENJOY A LARGER VARIETY OF WINES BY THE GLASS… OR TO EASILY TRY THEM ALL.

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OFFIC IA L C ORNER IN CYPR US Nicosia: 77A Arch. Makrios III Avenue, Tel. +357 2237 4070 Limassol: Olympic Residence Towers, 28th October Street, Tel. +357 2558 2777 www.tiffany-boutique.com TiffanyBoutiqueCyprus tiffanyboutiquecy

H E A D L I N E S | A M AT H U S N E W S

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

CY P R U S TO U R I S M AWA R D S

The island’s first Cyprus Tourism Awards ceremony was a night to remember for the Amathus, which scooped multiple industry awards. During a glamorous event held at the Filoxenia Conference Centre in Nicosia and attended by hundreds of industry professionals, the hotel picked up three awards in the Hotels & Resorts category for Beach/Resort, Guest Service Excellence and Culinary Experience, reflecting its excellence and innovation within the realm of hospitality and leisure Muskita Hotels Sales

in Cyprus. The event was organised by the DIAS Media Group and Sigma Television, in cooperation with

& Marketing Manager

Boussias Communications and with the support of the Ministry of Tourism, the Association of Tourism

Marinos Shaxiates and

Businesses, and the Cyprus Hotels Association. The new awards were launched to honour those in the

Executive Director Nick Aristou receive

industry who are working hard to promote the island and who offer visitors a high-quality, enjoyable

multiple tourism awards on

tourist experience. The hotel’s recognition among its peers is further testament to its extensive efforts to

behalf of the Amathus.

continually raise the bar across all areas. This is in line with the hotel’s mission to offer you a complete and superior experience during your stay, from comfortable and elegant accommodation, to luxurious leisure facilities and gastronomy with creative flair.

NEW

PERMANENT

RESIDENCE

THE

GUEST HOTEL

HAS

TAKEN

GARDENS

AND

UP IS

ENJOYING HIS NEW HOME. HIS NAME IS IRON MAN AND HE PROUDLY CLAIMS HIS SPOT IN THE SHADE OF A LARGE PALM TREE. WE ARE OF COURSE

Standing PROUD

REFERRING TO THE NEW GARDEN STATUE YOU MAY HAVE NOTICED NESTLED IN THE GREENERY OF OUR LAWNS. IRON MAN, AS THE NAME IMPLIES, HAS BEEN CRAFTED OUT OF IRON AND PAYS HOMAGE TO ATLAS, THE MAN WHO IN ANCIENT GREEK MYTHOLOGY HELD THE WORLD ON HIS SHOULDERS. OUR IRON MAN HOLDS THE WORLD ABOVE HIS HEAD, LIGHTING UP THE EVENING IN A SUBTLE AND ARTISTIC WAY.

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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 | A M AT H U S N E W S

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

Fit for ROYALTY

he Amathus Spa is proud to have once again been named the Pevonia European Destination Spa of the Year 2018. It is the spa’s fourth consecutive win,

following a selection process that takes into account quality and performance throughout the year. Spa Manager Xenios Orphanides attributes this honour to the “professionalism and consistent hard work of our staff, and to our philosophy, which is that guests are our number one priority. Every guest is regarded as royalty, and they must be treated as such.” It therefore comes as no surprise that the spa’s most popular treatment is the Royal Thai Massage, a relaxing, 75-minute treatment that was specifically formulated for the Amathus Spa in 2008. “Guests from all over the world keep coming back for a Royal Thai Massage at the Amathus Spa,” says Xenios. “This is why we make sure that each therapist is fully trained to be able to offer our guests exactly the same amazing experience every time.” Xenios places particular emphasis on the training of his hand-picked staff, which takes place behind the scenes until he is confident that the new therapist has mastered the treatment and can deliver as expected. The training process also includes product training directly from Pevonia, the spa’s signature line since 2009. A leading skincare line used exclusively by elite spas and professional beauticians, Pevonia products are renowned for their natural ingredients and clearly marked expiry dates. The latest treatment to be added to the spa menu is the Myoxy-Caviar High Performance Anti-Ageing Facial. This luxurious clay thermal mask replenishes the skin with Caviar Extract, Pearl Extract, and a revolutionary blend of phyto-extracts, dramatically reducing facial expression lines and wrinkles. As with all Pevonia treatments, supporting products are available for sale at the spa for you to take home and extend the benefits of your Amathus Spa experience.

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H E A D L I N E S | A M AT H U S N E W S

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

N E W B R A N D S , N E W YO U The Amathus Boutique offers you the opportunity to enjoy stylish shopping within a classy setting, without leaving the comfort of your hotel. This year, the in-house boutique has expanded its offering with the addition of select pieces from the Fall/Winter 2019 collections of three new brands that are perfect for those hot summer evenings in Limassol. Mes Demoiselles is a French brand that artfully weaves Parisian style with ethnic flourishes. The label’s secret lies in its effortless ability to create looks that can be worn from morning to evening. The new Fall/ Winter 2019 collection features prints on velvet and silk, in hues of gold, Bordeaux reds and bottle greens, as well as fine craftsmanship and modern techniques. Juliet Dunn is a luxury beach and resort wear label which combines the eclectic and bohemian style of its founder. Her travels to India inspired her to create colourful caftans and dresses, and each piece is handmade and hand-beaded, ensuring absolute uniqueness in quality and detail.

German designer Susanne Bommer creates pieces inspired by industrial architecture and romantic paintings. She combines minimalist cuts and delicate natural fabrics with feminine shapes to create looks that are romantic and elegant, yet comfortable and practical.

The results are vibrant and colourful pieces that are inspired by beauty, the sun, travel and colour.

AMATHUS plays cupid THE AMATHUS HOSTS SEVERAL WEDDINGS THROUGHOUT THE YEAR. IN SOME CASES, THE HOTEL ALSO PLAYS THE PART OF CUPID: ANNE-MARIE KELLY AND STEVE KILKENNY FROM IRELAND FOUND LOVE AT A BUSINESS CONFERENCE AT THE HOTEL IN JUNE 2012 AND RETURNED IN MAY 2019 TO TIE THE KNOT. AS THE ONLY TWO IRISH DELEGATES, THE COUPLE MET ON THE FLIGHT TO CYPRUS, AND DURING THE COURSE OF THE CONFERENCE A ROMANCE WAS IGNITED. ONCE BACK HOME THE COUPLE DATED FOR FIVE YEARS BEFORE STEVE POPPED THE QUESTION ON THEIR ANNIVERSARY. THE DECISION TO SAY ‘YES’ WAS AS CERTAIN AS THE WEDDING VENUE… THE MEMORABLE HOTEL WHERE IT ALL STARTED. WARMEST CONGRATULATIONS AND BEST WISHES TO THE NEW MR AND MRS KILKENNY!

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H E A D L I N E S | A M AT H U S N E W S

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

NEW Aqua Adventures

Family holidays at the Amathus are always guaranteed to be fun and expected to be even more enjoyable this year after the addition of an exciting new floating Wet Playground! Designed for guests from age 6, the Wet Playground – by industry leaders Wibit – combines inflatables with a looped obstacle course for endless fun and thrills on the sea. Open from 10am – 6pm, the water park features a custom-made configuration of different activities for climbing, crawling and jumping on daringly different sections that can be explored leisurely or in a race against others. Children will enjoy hours of fun as they navigate the ‘roundabout’, play tag on the ‘merry-go-round’, climb up and over the slippery bridge, go down the sea slide, or try to stay out of the water by balancing on the challenging tilted curve. While fun is the aim, safety is the priority. The hotel provides special life jackets, and the facility is supervised by fully-trained staff. “We are happy to unveil our floating Wet Playground, the first of its kind at any hotel in Cyprus,” says General Manager Andreas Georgiou. “This new facility adds a new dimension to the water-based options for younger guests at the Amathus, and our strict safety measures ensure that children can have lots of fun, while parents know they are in a safe environment.” The new attraction joins the existing series of popular family facilities that include a sandy beach along shallow waters, sand toys and larger umbrellas, children’s swimming pool and water slides, Pelicans Kids Club with supervised activities for various ages, the shaded, outdoor playground, and the Pelican family restaurant.

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EV EN TS ’19 IN AND AROUND LIMASSOL

JUN

LIMASSOL | DIARY

June

European dancers and

LIMASSOL BEER F E S T I VA L

a celebration of modern

dance troupes together in

Now in its third year, the

choreography through a

‘Limassol Beer Festival’

programme of selected

is a vibrant gathering that

performances held

welcomes all the family.

throughout June. The

Visitors can enjoy a large variety of different types of beers from around the world, including IPAs,

LIMASSOL AND ITS SURROUNDING REGION 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

stouts, ales, lagers, pilsners, weiss, barrel aged, ciders, fruit beers and craft beers.

May 21 – June 9

The venue features

O PA P L I M A S S O L 3ON3

and all kinds of entertain-

Founded in 2015, the annual ‘OPAP Limassol 3on3’ is the biggest streetball tournament on the island, as well as one of the leading streetball tournaments in the Mediterranean.

designated beer garden areas, street food vendors ment, from live music, beer games and competitions with prizes, to children’s activities including playground, carousel and bouncy castle. Potamos Germasogeia www.limassolbeerfest.com

The philosophy of the competition is to bring basketball back to the

participants of the 2019

streets with categories

festival come from all over

of Elite, Corporate,

the world: Cyprus, the

Amateur, Female, Youth

Czech Republic, France,

and Wheelchair. The

Greece, Germany,

funds raised from the

Switzerland and the

corporate tournament

UK, with each bringing

are donated in support

something fresh and

of Cyprus wheelchair

unique to the stage. More

teams and the Limassol

detailed information on

Municipality Food Bank. The games are a great sport to watch along Limassol’s popular promenade. 16:00-21:00 Molos Multi-functional Seaside Park www.limassol3on3.com Facebook event page: OPAP Limassol 3on3 2019

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the performers and the

June 2-22

inspiration behind their

EUROPEAN CONTEMPORARY D A N C E F E S T I VA L

as the show dates - is

The annual ‘European Contemporary Dance Festival’ was launched in 1991 to bring local and

dance routines - as well available online. Rialto Theatre Tel: 7777 7745 (box office) / 2534 3902 (information) www.cypruscontemporarydancefestival.moonfruit.com

Each of our exceptional contemporary homes is one-of-a-kind, delivering effortless luxury living. V I E W T H E M I N T H I S C O L L E C T I O N AT M I N T H I S R E S O R T. C O M

For more information or to book a property viewing: +357 26 848 888 info@minthisresort.com Pafos, Cyprus

IN AND AROUND LIMASSOL

the Great Greeks are

programme includes

includes a guided

performed on the island

seminars, workshops

tour of the geopark

at open-air amphitheatres.

(on distillation, cooking,

to learn about its

The performances for

crafts and cosmetics),

natural geocolours; the

2019 are: Iphigenia

and guided tours

examination of methods

in Aulis, Bacchae,

through the lavender

of experimentation in

Hippolytus, Hecuba

plantations. Admission

minerals; a historical

and The Trojan Women

is free.

lesson on Cyprus’

– all by Euripides,

Platres Cultural Centre & Main Square, Troodos www.mytroodos.com

geology and pottery, and

and Lysistrata by Aristophanes. This year’s

July 1-31

I N T E R N AT I O N A L F E S T I VA L O F ANCIENT GREEK DRAMA 2019

Ancient Greek drama is brought to life in new and innovative ways by theatre

natural geocolours of

by theatre troupes from

the area. The event is

Cyprus, Greece, Italy,

held under the auspices

Spain and Slovenia.

of the Cyprus Pottery-

The event has also been

Ceramic Association

awarded the prestigious

with the support of the

EFFE label as one of

Troodos Development

Europe’s finest festivals. 21:00 Curium Amphitheatre / Pafos Ancient Odeon www.greekdramafest.com

the world at the annual

Company (AN.E.T),

July 22 – August 4

and the cultural, social

5 TH EXPERIMENTAL ARCHAEOLOGICAL CERAMICS WORKSHOP 2019

Discover ancient

‘International Festival of

pottery and the

Ancient Greek Drama’.

natural wonders and

Following a rigorous

and environmental organisation Terra Arte. Troodos Campsite Area www.cyprusancientart. wordpress.com/5thexperimental-archaeological-workshop-of-ceramics-2019/

colours of the Troodos

selection process, the

mountains at the

best and most creative

‘5th Experimental

adaptations of plays by

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pottery pieces with the

plays will be performed

troupes from around

decorating experimental

Archaeological

AUG

EV EN TS ’19

JUL

LIMASSOL | DIARY

July 6 & 7

Ceramics Workshop

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

two workshop slots

2019’. There are

High up in the

available; one from July

picturesque mountains,

22-28, and a second

Platres village grows the

from July 29 – August 4.

island’s best lavender and

Under the theme ‘Geo-

celebrates this long-

coloring in the Troodos

standing tradition with

Geopark’, professional

an annual ‘Lavender

ceramist potter

Festival’ that offers

Andreas Fasoulides

visitors the opportunity to

and his colleagues will

learn all about the purple

introduce participants

herb’s cultivation and

to ancient ceramic

many uses – from beauty

forms of the Bronze

to cooking. The festival

Age. The workshop

full programme and free shuttle buses to and from the event are published on the municipality’s dedicated Wine Festival website.

to the island’s winemaking tradition combined

SEP

August 30, 31 & September 1 PA F O S APHRODITE F E S T I VA L – OPERA

with a packed entertain-

The historic backdrop

family. Visitors can enjoy

of the Pafos Medieval

sampling unlimited

Castle has been setting

amounts of the different

the scene for a world-

wines showcased by

class opera performance

local independent,

every summer since

boutique and com-

1999. At the time of

mercial producers and

going to press, the

vineyards, all included

2019 performance for

in the admission fee,

the ‘Pafos Aphrodite

along with a discount on

Festival’ had not been

the purchase of bottles.

announced and will be

The entertainment

available on the website

offering is considered

nearer the date. The

to be one of the main

2018 performance was

highlights of the city’s

Gioachino Rossini’s ‘Il

cultural calendar, and

Barbiere di Siviglia’,

aside from music, dance

with other past operas in-

and theatre, it also caters

cluding ‘Don Giovanni’,

to young visitors with a

‘Madama Butterfly’,

dedicated children’s area

‘Carmen’ and ‘Tosca’

that typically includes

among other greats.

magic and theatrical

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

shows, mascots and stilt

August 30 – September 8 LIMASSOL WINE F E S T I VA L

The ‘Limassol Wine Festival’ is a much awaited and eagerly attended 10-day tribute

20:00 Municipal Gardens www.limassolmunicipal. com.cy/wine

ment programme that is suitable for all the

walkers. Details of the

September 6-8 I OA N N I D E I A R E G AT TA

Held in the Limassol Bay every year in September with berthing and shore-side activities at Limassol Marina, the ‘Ioannideia Regatta’ is one of the

LIMASSOL | DIARY

EV EN TS ’19 IN AND AROUND LIMASSOL

island’s largest sailing

with one main, final event

events. The regatta

to close the festival. This

was launched by the

year Zoopigi village will

Famagusta Nautical

host the main celebration

Club in memory of

on September 14 with a

the Commodore of the

programme of folkloric

Cyprus Navy, Andreas

entertainment, market

Ioannides, and holds a

stalls, and kiosks demon-

series of sailing events

strating old pastimes. Dur-

under its umbrella

ing the rest of the week,

including Optimist,

several other activities will

Offshore and other

take place with the typical

different, important

programme including

international regattas.

wine tasting, museum

Limassol Marina www.limassolmarina.com

and winery tours, and

September 8-14

tors. Further information

KO U M A N D A R I A F E S T I VA L

the date.

enthusiasts are treated

by an entertainment

to a large collection of

programme that includes

luxury vehicles, and the

cooking demonstrations,

fun activities include

live music, traditional

stunt shows and virtual

children’s games, face-

reality games. The event

painting and sporting

also takes the opportunity

activities. Admission is

to disseminate important

free.

Limassol’s mountainous

traffic safety information.

Koumandaria (or Com-

Admission is free.

mandaria) region hold

Limassol Old Port Square www.limassolmotorshow. com

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

Every year the 14 winemaking villages of

harvesting sessions for visiand the full programme will be available nearer 20:30 (Main event at Zoopigi Village, Troodos) www.visitcyprus.com

a weeklong festival to celebrate their longstanding production of the ancient sweet dessert wine, Koumandaria. A programme of events is held at various villages

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September 20-22

September 27-29 MADE IN CYPRUS EXHIBITION

3 RD L I M A S S O L MOTOR SHOW & MOTION

The island’s largest

The ‘3rd Limassol Motor

products and services

Show & Motion’ will

is organised by the

once again take place at

World Trade Center

the Old Port, welcom-

Cyprus and is now in its

ing all the family to a

sixth edition, attracting

wheel-themed event that

over 10,000 visitors

September 29 & October 6

combines the exhibi-

from both the island

GRAPE FEAST

tion of cars, motorbikes

and abroad. Attendees

The mountainous villages

and other vehicles with

can enjoy a varied

of the Limassol district are

relevant products and

display of the island’s

the heart of the island’s

services, along with a

food, handicrafts,

vine growing and wine

dose of high octane

culture and business

producing industry, with

entertainment. Motoring

channels, accompanied

two villages in particular

exhibition of local

by welcoming visitors to two consecutive grape festivals. Arsos holds the first festival on September 29, followed by Koilani on October

October 6

NOV

celebrating their harvest

D AY O F T H E OLIVE

visitors can sample wine

The repeatedly awarded

and delicacies made

Oleastro Olive Park in

with grapes, including

Anogyra village holds

the island’s distinctive

an annual olive-themed

grape sweets and

festival to celebrate the

desserts, such as palouze

island’s ancient crop

and shoushouko. A

and its ‘liquid gold’.

folkloric entertainment

During the festival,

programme adds to

visitors can observe

the fun atmosphere.

traditional artisans and

November 3 & 10

Admission to the festival

enjoy the exhibition and

Z I VA N I A F E ST I VA L

is free, and transport is

demonstration of folk

Zivania is the island’s

available by contacting

arts, along with demos

national spirit. The

the Cyprus Tourism

on the preparation,

high-alcohol drink is

Organisation (CTO)

cooking or baking of

produced specifically

Information Office.

traditional food made

in Alona and Pelendri

Arsos & Koilani villages, Troodos CTO Information Office, Germasogeia Tel: 2532 3211 www.mytroodos.com

with olive oil, wheat

villages, nestled in the

and wine. A programme

Troodos mountains. In

of music, traditional

celebration of this shared

poetry, dancing and

ancient tradition, the

Cyprus yard games

villages hold consecutive

completes the event

festivals to showcase the

OCT

6. During the events,

with free admission. The

spirit and its distillation

ecological park itself

process, coupled with a

is the island’s largest

folkloric entertainment

attraction dedicated

programme. Zivania

to the history of olive

and local delicacies

cultivation and the

are offered with the

production of olive oil. It

compliments of the

is open all year round to

villagers and stalls

visitors and incorporates

feature other traditional

a museum, organic olive

products. Alona village

groves and a gift shop

will hold the first festival

stocking various olive

on November 3, followed

products.

by Pelendri the week

12:00-16:00 Oleastro Olive Park, Anogyra Village Tel: 9956 5768 www.oleastro.com.cy

after. Admission is free. Alona and Pelendri, Troodos www.mytroodos.com

LIMASSOL | DIARY

EV EN TS ’20 IN AND AROUND LIMASSOL

December CYPRUS SYMPHONY ORCHESTRA CONCERT

The island’s official and only professional symphony orchestra has an annual tradition of performing a special Christmas show in December at various theatres. With an ethos that “Christmas and mu-

DEC

sic belong together”, the concert features a large array of favourite Christmas classics to bring joy to the season. The orchestra has 41 members from 16 different countries and represents Cyprus on the island and beyond with a rich calendar of concerts,

2020 January – April

sub-district of Limassol

MUSICAL SUNDAYS

The Cyprus Deputy Tourism Ministry holds a win-

experiences that combine

LIMASSOL C A R N I VA L

a guided walk with a bus

The celebration of the

tour to capture its unique

carnival period – which

elements.

precedes Lent and the

The first tour, ‘Discover

lead-up to Easter – is an

the Natural Environment

ancient institution on the

of Germasogeia’, takes in

island and is celebrated

the countryside with its

with much gusto in

fragrant orange orchards

Limassol. As one of the

and links up with the

city’s most defining and

Forestry Department’s

popular events, the festive

designated nature

atmosphere is infectious,

trail. The second tour,

from the bright and

‘A Village Blessed by

humorous street décor, to

Water’, explores the

the many costume parties

traditional character of

that are held during the

the village through its

10 days of celebrations

famous dam and old

that are officially kicked

buildings, including

off by the entry of the

visits to a restored house

Carnival King. Spectators

and a church. Each tour

from all over the island

takes three hours (with

flock to watch the final,

a 20 minute break) and

grand parade of floats

comfortable shoes are

and dance troupes that

recommended.

concludes the carnival

10:00-13:00 CTO Information Office, Dasoudi Tel: 2532 3211

period in an extravagant

of complimentary entertainment at the Onesilos Seaside Theatre, which is just a short walk from the Amathus. The varied programme features different performances, from folk dance and music to modern offerings. Details can be found on the Limassol Tourism Board website under the events section. 11:00 Onesilos Seaside Theatre www.limassoltourism.coml

mances throughout the year. Information on the concerts can be found in the run-up to Christmas by visiting the orchestra’s website. www.cyso.org.cy

January – April GERMASOGEIA WA L K S

Embark on one or both complimentary tours offered by the Germasogeia Municipality during the cooler winter and spring months. The thriving

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

Feb 20 – Mar 1

ter and spring programme

events and festival perfor-

has created two different

and flamboyant way before the solemnity and

LIMASSOL | DIARY

EV EN TS ’20 IN AND AROUND LIMASSOL

abstinence of the fasting

prepared baked goods,

period. The full pro-

soups and family meals

gramme can be viewed

all contribute to the very

on the Municipality’s

special atmosphere that

carnival webpage nearer

is felt across the island.

the date.

www.limassoltourism.com

www.limassolmunicipal. com.cy/carnival

May

February 27 – March 1

LIMASSOL BOAT SHOW

CYPRUS SUNSHINE EPIC

Boat Show is the largest

Previously under the

The annual Limassol boat show on the island

name of ‘Cyprus Sun-

March 2

April 19

shine Cup’, the major

GREEN MONDAY

UCI Mountainbike

As its name suggests, this

GREEK ORTHODOX EASTER SUNDAY

Series calendar race is

Bank Holiday is a ‘green’

back for 2020 with a new

one as locals take to the

name and some exciting

fields to enjoy a fresh,

changes to its format.

Lenten picnic with family

Elite cyclists from all over

and friends to herald the

the world will be on the

start of the fasting period

island to participate in

before Easter. Typical fare

The Greek Orthodox faith celebrates Easter in a big way with a host of cherished customs in the lead-up to Easter Sunday, which falls on April 19 in 2020. Guests of the

the tournament, which is and in the wider region.

race is not only one of the

It takes place in the

oldest stage race events

prestigious setting of

in the UCI calendar, but

Limassol Marina over a

also one of the most im-

weekend in May, attract-

portant and well attended

ing over 25,000 visitors.

tournaments of its kind,

More than 120 exhibitors

attracting some of the big-

from Cyprus and beyond

gest names in cycling.

attend the event, which

www.cyclingcy.com

staged in two parts. The

includes a sesame seed

hotel will find elements

dessert, olives and salad

of the season incorporat-

vegetables, potato salad,

ed in unique ways, whilst

pulses, Lenten bread and

outside of the hotel,

seafood that does not

Limassol Municipality

bleed. This is also the one

also observes the tradi-

day of the year when you

tions with its own events.

will enjoy the sight of the

Church services and pro-

Cyprus skies filled with

cessions, the decorating

colourful kites – an an-

of the symbolic epitaph

nual tradition on this day!

of Christ, and specially

and product presentations, water activities and demonstrations… and more for yachting, motor boating and sailing, free diving, water sports and recreational fishing. Further information will be available on the event’s website nearer the date. www.limassolboatshow. com

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

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

FOCUS | HALLMARK OF EXCELLENCE

LEADING THE WAY T E XT E M I LY M I L L E T

AS ONE OF THE L O N G E S T- S TA N D I N G MEMBERS OF THE ELITE A N D I N T E R N AT I O N A L LEADING HOTELS OF THE WORLD PORTFOLIO, THE A M AT H U S B E AC H HOTEL HAS BEEN C O N S I S T E N T LY COMMITTED TO A U T H E N T I C I T Y,

It’s easy for a hotel to call itself the ‘best’ in the business; but despite a firmly cemented reputation as one of the most preeminent properties here in Cyprus, the Amathus prefers to let others do the talking. And while guest feedback plays an important role, according to Sales and Marketing Manager Marinos Shaxiates, perhaps even more noteworthy and reputable than word-of-mouth is the hotel’s long-standing membership of The Leading Hotels of the World (LHW). But what exactly does this elite international hospitality association do, and why does their stamp of approval mean so much on the luxury hotel spectrum? HISTORY OF DISTINCTION

The group was first formed in 1928 by 38 independent hotels in Europe and Egypt that wanted “to differentiate themselves at a time when everyone was claiming to be a top luxury hotel.” They set themselves apart based on exceptionally high standards of quality, clear distinctiveness and an authentic sense of place. The result was the creation of a unique and exclusive portfolio of stand-alone luxury properties, all with an unwavering and trusted reputation for excellence. And the formula worked, in fact so much so that the founding 38 took it worldwide, opening membership to leading hotels from all four corners of the globe. Today, this members-only club sets a series of strict standards, and only those who comply are granted access – testament to the consistently high-quality product and services on offer at the now 400-plus member hotels across 80 countries.

EXCELLENCE AND OFFERING EXTRAORDINARY LUXURY SINCE 1986.

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

MYSTERY SHOPPERS

While it’s hard to join, it’s even harder to remain a member of LHW – something that the Amathus has managed without interruption since it first achieved membership in 1986. At the time, it was the pioneer property in Cyprus to be welcomed to the international elite, and today it is still one of only two hotels on the island that make the membership cut – and that’s no mean feat. As Marinos explains, LHW sends mystery shoppers to each member hotel every year, armed with some 1,200 standards that the hotel must meet in order to maintain its membership. Every little detail imaginable, from the cleanliness of the room to how staff answer the

SEA

phone, is taken into consideration; and the clandestine reviewers themselves are notoriously hard to spot or track, travelling with family or friends and booking a stay of any duration through secondary agents and online platforms, so that staff can never identify them as anything more than a traveller. “There are no give-aways,” he laughs. “The important thing is that the LHW standards cannot be met unless we apply them to all our guests. You have to be consistent otherwise you lose the game; you have to treat all your guests as though they were a mystery shopper, and then it becomes part of the hotel culture and philosophy.” Questionnaires are also sent to all guests who booked via LHW, and these reviews are then incorporated into the hotel’s overall results. Each week LHW collates these results for all the properties in their portfolio and releases a ranking list on which the Amathus is consistently rated within the top 3-4%. “What is special for us is that we are ranked among the top 15 Leading Hotels of the World,” Marinos adds. P E R S O N A L I S E D A P P R OAC H

This philosophy is something very specific and unique at the Amathus. Marinos says, “It’s all about a friendly, authentic, relaxed and personal approach to service that is nevertheless of the highest quality. We do what we need to do, but we do it with pride and love; we go beyond the ordinary because we are passionate about providing the best service, giving our guests the best and most comfortable experience and exceeding their expectations.” But the experience is enhanced by more than just genuine and personalised service. Guests can also benefit from the LHW Leaders Club Scheme, which rewards members for staying at any LHW property around the world, providing an added dimension to a stay at the Amathus. To Marinos, this scheme is a huge advantage for guests as “it has monetary value, and can be used for a year, all around the world.” Listing special rates and exclusive upgrades among the advantages for both business and leisure guests, Marinos explains that these elite members enjoy the same privileges in every LHW property. “We make them feel like they are at home,” he explains, “They stay at the best hotels in the world, all around the world, and wherever they go they are welcomed home and served in the same manner – we do the same here at the Amathus.” In addition to the all-important human factor, the hotel’s excellent facilities, location and above all the consistency of its high-quality services keep the Amathus Beach Hotel on the LHW portfolio year after year.

NTER CE

ONGES SP

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.

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

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

FRONT 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 MANAGER M U S K I TA H OT E L S

Andreas Loizou

Ledo Mavrelli

Kleri Michael

Mary Chrysostomou

HUMAN RESOURCES & QUALITY DIRECTOR M U S K I TA H OT E L S

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 C C O M M O D AT I O N | W E LC O M I N G I N N O VAT I O N

DEFINING the details

The evolution of high-end accommodation manifests itself in the most resplendent way at the Amathus. Designed for the sophisticated contemporary traveller, the core changes speak volumes in terms of refinement, but the true difference is always in the most exquisite details.

REINVENTED GUEST ROOMS

Welcome to the next generation of accommodation, where an all-encompassing remodelling of the second and fourth floor has revealed Superior Sea and Inland Rooms that are at the forefront of comfort and luxury. Designed to charm todayâ&#x20AC;&#x2122;s discerning and sophisticated traveller, this is the ultimate reinterpretation of hotel accommodation that takes into consideration the desire for a streamlined, spacious interior that fuses stylish dĂŠcor with cutting-edge comfort features.

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LIGHT AND STREAMLINED The elegant theme of glass, mirrors and geometric lines is beautifully integrated in the shower and washroom which is separated from the WC for convenience and privacy. A generously proportioned walk-in shower features rainforest jets. The large marble sink is embraced by mirrors with abundant lighting that will be appreciated when preparing for an evening out. The washroom and bedroom of the Superior Inland Rooms are divided by glass, which can remain translucent or concealed.

P E R F E C T LY A P P O I N T E D A beautiful sense of space is created by streamlined and multifunctional custom-made furniture in contemporary geometric lines, interspersed with subtle, sensual curves. Comforting tones of warm chocolate, cinnamon and regal bronze define the air of ultra-luxe minimalism to create an environment that is both inspiring and soothing. The innovative focus on glass and mirrors is evident in deluxe details such as the elegant wardrobes and hidden television screen ensconced within the dresser mirror, which also reveals moonlight mood lighting. A discreet element of optimised, recessed lighting throughout the room adds to the compact, sleek and chic ambience.

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

H O S P I TA L I T Y | P E R S O N A L I S E D H O L I D AY S

PREPARING FOR YOUR ARRIVAL T E XT DINA MYLORDOU

M E E T T H E T E A M T H AT PA V E S T H E W AY F O R YO U R A R R I VA L A N D PERSONALISED VISIT AT T H E A M AT H U S .

It’s a strange yet standard phenomenon: While you’re planning your visit to the Amathus you may be in touch with the hotel’s reservations team not just once to book your room, but several times after that. They’ll answer your questions about the hotel and about Cyprus. They’ll respond to requests for a taxi transfer from the airport, a special room upgrade, or take note of your dietary restrictions. In fact, they are the ones you’ll contact for anything and everything related to your upcoming stay. And yet, the minute you arrive, it’s as if it all never happened and they have vanished into thin air… until you’re ready to plan your next visit. Thinking back, you may remember the name of at least one member of the team who has spoken to you over the phone and replied to your emails. Was it Popi Sougli, Vivian Karyofilli or Benedicte Meletiou? Who’s who in the Amathus Reservations Department?

Popi Sougli IN CHARGE AND ON HAND

Reservations Manager Popi Sougli has been in the Amathus Reservations Department since 2001, and has been leading the team for over a decade. She knows all the ins and outs of the department’s operation, but can also share the helicopter view. She inputs prices and updates the reservations system, but also understands and coordinates the interaction with all the other departments – marketing, housekeeping, F&B, and anyone else who can contribute to her ultimate goal: to make sure your requests are delivered as promised. Over the years, Popi has witnessed and adapted to changes in the industry. She says: “In addition to bookings that are made directly or via overseas and local agents, we have an increasing number of online bookings via our website and various booking platforms – not to mention via The Leading Hotels of the World, which we are proud to be a member of.” As the phones ring and the emails ping, Popi and her team make

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sure that they adhere to the hotel’s policy of replying to every guest with 24 hours, at most. Despite the pressure, Popi cannot see herself anywhere else. She says: “To work and be happy in the hotel industry, you have to be a people person. I love the contact with our guests” – which sounds a bit odd, given that Popi and her team rarely meet any guests in person. It’s a close rapport of zero gravity but 100% commitment.

Vivian Karyofilli C A M E , S AW A N D WA S C O N Q U E R E D

Half Cypriot, half Greek, Vivian grew up in Greece and spent three years in Belgium before settling down in Cyprus. Previous positions in different areas of the hospitality industry eventually led her to the Amathus Hotel in 2011, where she planned on working for a season… but is still here, nine years later. Anyone who has spoken to Vivian is likely to have subconsciously labelled her as the ‘special-requests-lady’. Just drop her a line and consider it done. From standard requests, such as twin beds vs a double bed, or cake and flowers for a special celebration, to a special breast-feeding pillow or gluten-free food plan, it’s hard to imagine anything that would rattle Vivian. She says: “Of course there is always room for improvement, and we work long hours; but I would never leave this industry. I could do this for the rest of my life. Especially when you’re working in a resort hotel like the Amathus, you feel a fun holiday vibe – and it’s contagious.” Even over the phone, she naturally comes across as a problem-solver, so much so that guests sometimes get carried away and put Vivian on the spot. She says: “I try my best to provide accurate information, but sometimes it’s just not possible; I can’t know for sure what the weather be like several months in advance...”

Benedicte Meletiou RISING TO THE CHALLENGE

With a French mother and a Cypriot father, Benedicte is clearly the department’s preferred link to the francophone world. Although she only joined the team in 2017, Benedicte has many years of experience in various areas of the hotel and travel industry. “But working in a 5-star hotel such as the

Amathus is very different,” she says. The tasks are similar, but the standards are unlike anything she’s seen before. There’s so much more to this department than simply booking a room. It’s about the “salt and pepper”, the extras and the extraordinary that set the Amathus apart. It’s a demanding job, and Benedicte has to be fully focused to make sure all the details are noted and implemented. “Otherwise, the guest won’t be happy upon arrival,” she says – and that, at the Amathus, falls under the title of ‘Under No Circumstances’. Truth be told: some guests are more demanding than others. But Benedicte, a mother of two, is home-trained to be patient and understanding. She says, “You never know what a guest is going through, what difficulties they may be facing. We can’t solve their problems, but a little kindness can go a long way,” and Benedicte tries to make sure that every guest will enjoy the anticipation as much as the actual visit and stay at the Amathus. ALL FOR ONE

Popi says, “We like a guest to deal with one member of our team, rather than switching from one to another. It’s more personal and more reassuring for a guest to have a named goto person, rather than an abstract ‘department’…” Since the hotel’s reservations department went paperless in 2019, this means that wherever possible one member of the team will handle all correspondence with a given guest, but where necessary, any member of the team can respond accurately and instantly, without having to navigate through piles of paper to track down any previous communication. A peek into the department’s email accounts reveals colourcoded correspondence, with a colour assigned to each member. Like a board game, all email activity is visible to all, but the individual trails are clearly defined. Similarly, the whole reservations team has access to the continuously updated guest profiles – which include all arrival and departure details, room bookings and special requests. It’s a sensitive issue that is handled with care. Popi says: “Recording all details is the only way we can ensure that every request is always delivered, every time a guest visits the Amathus.” So, thanks to the reservations team, arriving at the hotel is almost like coming home.

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

A M AT H U S | S I S T E R H OT E L

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

STRENGTH I

SY N E R GY T E XT E M I LY M I L L E T T

EN R IC H IN G T H E G U E ST OFFE RING , A UNIQ UE SYNE RGY BE TWE E N THE AMATH US A N D T H E F O U R S E AS O N S HOTE L ME ANS THAT BOTH BUSINE SS AND LE ISURE V IS ITO R S CA N E N J OY O F A WE ALTH O F FACILITIE S ACRO SS TWO NE IG HBO URI N G TO P-TIE R HOTE LS. As the operators of two of the most prominent hotels in Limassol – the Amathus and the Four Seasons Hotel – Muskita Hotels is in the unique position to be able to offer an impressive, combined collection of facilities, all located within a three-minute walk along the scenic swathe of Mediterranean coastline that defines the city’s urban landscape. Looking at the corporate and Meetings, Incentives, Conferencing and Exhibitions (MICE) facilities alone, the two properties together boast a stunning ballroom, as well as a flexible collection of multipurpose conference rooms, meeting spaces and an executive boardroom, all of which can be fully equipped with the latest audiovisual technology and combined with the services of dedicated support teams. Add to the collective inventory a selection of five top-class, award-winning restaurants, each serving outstanding taste creations in its own right, and you have exactly what every MICE traveller is searching for today: a stress-free experience and, perhaps more importantly, a wide range of options. Constantly looking for new ways to upgrade the leisure facilities while simultaneously enhancing the offering

for the thriving MICE market in Limassol, Muskita Hotels came up with the idea of synergising the two properties, offering guests the best of both by enabling them to use the restaurants and MICE facilities across both hotels. The result? A premium, near-limitless product for individuals as well as groups of all sizes. Recounting the birth of the synergy initiative, Sales and Marketing Manager Marinos Shaxiates says: “In 2013, when we started managing the Amathus, it was already one of the best hotels on the island, but we wanted to explore ways of adding value to it for the benefit of our guests. Two of the areas we identified were gastronomy and MICE facilities, and now, with this synergy, guests can combine two of the best hotels on the island, and in turn, we have more flexibility in terms of what we can offer.” FEEDING THE DEMAND

Shining the spotlight on gastronomy, a joint DineAround concept between the two hotels provides guests and MICE groups with a unique epicurean experience across five individually superlative restaurants. That means you can purchase vouchers to dine at any of the

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

A M AT H U S | S I S T E R H OT E L

five restaurants and charge the meal directly to your room or account, regardless of which property you are staying at. It is worth noting that all five à la carte restaurants are independently ranked among the most popular eateries in Cyprus. At the Amathus, the collection includes Limanaki – the best seafood restaurant on the island – or its new indoor winter alternative seafood restaurant, Thalassa, and The Grill Room, which serves choice cuts of meat from around the world cooked to perfection in a firewood oven. A few minutes’ walk down the road, at the Four Seasons Hotel, three more restaurants await: the award-winning Vivaldi by Mavrommatis, serving Mediterranean cuisine and overseen by Andreas Mavrommatis, the first Cypriot chef to be awarded a Michelin star; Seasons Oriental, the most popular Chinese restaurant on the island, whose Hong Kongese chefs elevate the menu to something phenomenal; and finally the Seafood Bar, which serves very detailed sushi and seafood creations. “So, somebody who comes to stay at one of the hotels now has the option of feasting on Asian, Mediterranean, steak and seafood menus,” says Marinos. This foodie synergy is taken one step further with the added dimension of an in-house bakery at the Four Seasons Hotel, which produces deliciously tempting breads, perfectly soft on the inside and crunchy on the outside, authentic French croissants as good as you might find in Paris, mouth-watering pastries, cakes and desserts, all baked fresh every day and served across both properties. “The Four Seasons Hotel provides the Amathus with all the bakery products for breakfast and for the

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rest of the day, including meetings and conference coffee or food breaks,” explains Yiannos Gregoriou, the Group Food and Beverage Manager. “Our baked goods are famous across the island, because we have the best chefs and we invest in continuous training in this sector.” Every year Yiannos sends his team to leading culinary schools and bakeries around the world for further training, while also inviting internationally renowned chefs to the hotel to share their skills and tips with the rest of the team. “Our Chef de Boulangerie trained at one of the most respected schools in France to ensure the highest quality of authentic, traditional techniques. This training is ongoing; for example, we brought the best croissant chef in Europe to the hotel for a week to train our chefs,” Yiannos explains. C O M P L E M E N TA R Y A P P E A L

Using real life examples to show just how these two hotels and their collection of facilities complement each other, and how this mutual compatibility in turn can benefit guests, Marinos remembers a group of delegates from the UK who recently booked their conference at the Four Seasons Hotel. They were looking for a top-tier restaurant for the farewell dinner. The criteria: a fantastic location and a product and service offering of the same calibre as the Four Seasons Hotel. “We suggested the Limanaki restaurant here at the Amathus, and they were absolutely delighted; it was the perfect change of scenery,” says Marinos. “Imagine, you’ve been sitting indoors all day at a conference, but as soon as it is over, you can simply walk along the sea for three minutes to the best fish restaurant in Cyprus, where you can sit directly on the water’s edge and enjoy an exquisite menu of fresh fish dishes.” And the plethora of optional combinations goes on, with Marinos describing the synergy as limitless. “We are perfectly positioned to meet all requests and also offer something different and unique, and that’s what we do, every day.”

CGIs are indicative only

TWO ICONS UNITE IN AN INSPIRED COLLABORATION OF DESIGN & ARCHITECTURE The Signature Collection is a privileged selection of bespoke residences exclusively furnished by Gianfranco FerrĂŠ Home at ultra-desirable Limassol Del Mar in Cyprus, with unobstructed Mediterranean views. 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.

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

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 in Cyprus.

AMATHUS RESTAURANT COLLECTION

LIMANAKI

THE GRILL ROOM

THALASSA

Fish Restaurant by the Sea

International Grill

Opening time: 19:00

Opening times:

Last order: 23:00

Last order: 22:30

Contact reception

Acknowledged as the best fish and seafood

With a magical bay view, The Grill Room

Thalassa is the new winter alternative

restaurant in Cyprus for more than 30

is the home of prime cuts of meat from

to the outdoor Limanaki, serving

years, Limanaki is literally only a few steps

around the world, as well as fish and

gourmet fish and seafood in an elegant

from the water. Its success is based on the

poultry, cooked in the world-famous Josper

and inviting indoor setting. Its menu

assurance that the fish you are served in

grill/oven, known to bring out the qualities

combines favourites from the existing

the evening was swimming in the sea that

of each carefully sourced ingredient.

Limanaki menu, including the popular,

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

Consult the champion sommelier for

fresh charcoaled fish, along with

tell you all about the wide array of oysters,

the perfect wine to match your order

warming specialities that are perfect for

fish and other seafood on display.

and enjoy your dinner indoors or on the

the cooler season.

Open from May to October

terrace, just a few metres above the sea.

Open from November - April

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Fine Fish and Seafood

“DineAround” is a dining concept that the culinary teams of the Four Seasons Hotel 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 €55 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 HOTEL 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 Awards’

The Head Chef and his team from

The focus at the Seafood Bar is on the

title of ‘Best Hotel Restaurant’ for the

Hong Kong have established this unique

finest and freshest fish and seafood on

tenth time, Vivaldi by Mavrommatis

dining room as the best Chinese restaurant

the island, as well as sushi. The magnetic

serves a menu of fine and fresh

in Cyprus, serving an exquisite menu of

summery setting offers a food experi-

Mediterranean cuisine with the

culinary delicacies from the Far East.

ence not to be missed, accompanied by a

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 | THE GRILL ROOM

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SIZZLING

S P E C TAC L E T E X T Y I O TA M A L L A S

T H E A M AT H U S H O T E L’ S R E N O VAT E D G R I L L R O O M PA I R E D W I T H I T S R E V I S E D MENU EMBODIES AN EPICUREAN SCENE WELL WORTH EXPLORING. I T ’ S A V E N U E W H E R E A N O V E L A P P R O A C H A N D AT T E N T I O N T O D E TA I L A R E E Q U A L LY E V I D E N T I N T H E M E N U , T H E S E R V I C E A N D T H E S E T T I N G .

The Grill Room has rightfully earned its reputation as a dining room that thrills the taste buds of its discerning patrons. And now, since the latest renovation, this home of sizzling spectacles is bigger and bolder than ever. As the structural makeover of the venue coincides with the incorporation of new items on the menu, even returning guests are accepting an invitation to the unknown. Stepping into the restaurant, the layout, colour scheme and décor are decidedly different. As a whole, the interior takes a softer approach to the classic grill house features, with subtle additions of leather, glass and wood to create a light and fresh look. The result is an overall façade that is clean and spacious but also carries a warm and familiar ambience.“We dedicated the winter months to

the construction of eye-catching features that give the Grill Room a distinct identity,” says George Georgiou, Assistant General Manager of the hotel. “We feel that it captures the true essence of a sophisticated grill house in all aspects.” C U L I N A R Y T H E AT R E

The new focal point of the Grill Room is the open kitchen, housed within high glass walls, allowing you to witness the chefs feverishly applying their culinary talent to each creation. The soft tones of the dining space are designed to divert your attention towards this well-lit cooking corner and the workmanship on display. From the energy and movement behind the windows of the open kitchen you can instantly switch to the soothing

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

GASTRONOMY | THE GRILL ROOM

THE NEW FOCAL POINT OF THE GRILL ROOM IS THE OPEN KITCHEN, HOUSED WITHIN H I G H G L AS S WA L L S , ALLOWING YOU TO WITNESS THE CHEFS F E V E R I S H LY A P P LY I N G

view beyond the opposite glass wall, to rest your eyes on the uninterrupted vista of garden greens and the blue sea. Aside from the cooking on display, the mobile carvery station brings a touch of panache to the table. This is the perfect opportunity to meet and interact with the chefs as they slice fine and tender cuts in a ceremonial fashion. To accommodate all preferences and suit every occasion, various seating options are available. On the one side of the restaurant you can settle into one of the curved leather booths that are ideal for more intimate gatherings. Here your table is separated from others by a web of black leather rope curtains that mirror the typical crosshatch charcoal markings you associate with beautifully grilled cuts. The panoramic terrace is an equally enticing proposition, with ample space between tables for relaxed and comfortable al fresco dining.

THEIR CULINARY TA L E N T T O E AC H C R E AT I O N .

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M E AT A N D I T S T R I M M I N G S

The menu is another exciting novelty which demonstrates the expertise of the Grill Room team. New flavours with respect to both food and beverages have been added to broaden the horizons of every palate. This season sees the appearance of a dry-aged collection among the steaks on offer. The aging process allows the beefâ&#x20AC;&#x2122;s natural enzymes to magically increase the meatâ&#x20AC;&#x2122;s tenderness. Premium cuts of dry-aged American meat include the succulent striploin, juicy rib-eye on

the bone, and fillet steak. These options are all corn-fed, which in tasting terms translates into a buttery flavour and melt-in-the-mouth texture. The steak selection is complemented by starters of meats and cheeses, decorated with dressings of fruit and vegetable flavours to balance their richness. Newcomers on the menu include the smoked beef carpaccio, foie gras with apple puree and burrata with Iberico pork, pesto and rocket. Arguably, a quality red is the perfect match for a good steak; however, the Grill Room boasts an impressive wine list encompassing local and international sources and a choice of everything from champagne to dessert wine. Experienced wine drinkers in particular value the recommendations of sommeliers Alissa Tosoudi and Dimitris Sergiou, who have compiled a list of fifteen exquisite labels that are available for single-glass drinking pleasure. The Grill Room is also home to Coravin, a new system of piercing the cork with a needle that permits the sampling of good vintages by the glass while avoiding their oxygenation. â&#x20AC;&#x153;This allows our guests to pair a different label with every course during their meal,â&#x20AC;? says George. The sommeliers have also prepared a unique beer menu where the food degustation is accompanied by a host of sought-after craft brews. Such emphasis on pairing opens up countless possibilities every time you visit. Reaching new heights of creativity, The Grill Room is set to delight avid carnivores with the juiciest dining experience to date.

above: BOLD AND BEAUTIFUL

(left dish) A spectrum of colour and flavour across the plate. Wafer-thin smoked Angus carpaccio is ornamented with dashes of black truffle, marinated artichoke and yoghurt cream. R AW C L AS S I C

(right dish) Angus beef tartare topped with the subtle creaminess of pan-fried yolk and the spice of delicate Tabasco foam without overshadowing its natural flavour.

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

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

TOFU TEMPURA

Sweet crunchy tempura balances the succulent cubes of marinated umami tofu with sour cucumber puree and dulse seaweed ash daubs bringing freshness to the tongue. A stunning start to any meal, vegetarian or not.

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VEGAN F

DINING T E XT MICHAELA MOBLEY

DETERMINED TO BRING A CONTEMPORARY AESTHETIC TO PIONEERING V E G E TA R I A N C U I S I N E , A M AT H U S C H E F S C O L L A B O R AT E D W I T H A N A W A R D W I N N I N G C O N S U LTA N T T O P E R F E C T P L A N T - B A S E D F I N E D I N I N G . To present plant-based choices that are flavourful and exciting is to set the bar high, especially when consulting with renowned vegetarian chef Eddie Shepherd. Describing the journey to create the new redefined menu, Eddie says, “The Amathus chefs had experience in vegetarian cooking, but all chefs love to learn and apply new techniques.” Petros Tousoudis, Chef at Kalypso Restaurant, responds, “We were immediately aligned with Eddie’s philosophy of excellence and minimalism, working as a team to develop the dishes. We pointed out some details of key local ingredients – such as the saltiness of halloumi and the strength of local lemons – then watched Eddie balance these flavours within a recipe. Overall, we wanted consistency and distinction.” Q UA N T U M L E A P I N Q UA L I T Y

Delivering that result are eight vegetarian-trained chefs, and when an order from the new menu comes in, a ripple of excitement runs through the kitchen. This is their signal, their chance to bedazzle committed vegetarians as well as curious foodies with edible artwork featuring exquisite ingredients such as seaweed dulse and cured egg yolk. Petros also finds certain tastes familiar, suggesting the truffled potato mousse, where the intense flavour of

this highly prized mushroom will easily satisfy any meat eater as well. He says, “All our chefs realise that you don’t necessarily need meat to make incredibly tempting plates. The desserts, which are exclusive to the vegan menu, are also extremely popular. People welcome variety, and we have now also expanded our repertoire of vegan and vegetarian food.” AN END TO COMPROMISE

As veganism continues to grow into a huge global trend, the Amathus team is determined to move with the times, while maintaining the standards of its world-class cuisine. Their selection of dishes from a long line-up created by Eddie Shepherd took guest cultures into account, from Greek, European and Russian to Asian and Middle Eastern. And to ensure that quantity and quality match any other item on the à la carte menu, the plates are sumptuous and stunning; never again will a vegan need to compromise. Petros says, “We have learnt to appreciate what matters to vegans and vegetarians, and make sure that we carefully separate the plates and preparation stations.” Eddie adds, “We focussed on satisfying flavours and immaculate presentation, making this a distinguished vegetarian menu rather than merely a meatless option.”

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

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

T R U F F L E D P O TAT O M O U S S E

Creamy leeks, cabbage and potato melt together into a tangy but soft ensemble, while the blue cheese sauce, which is expected to be strong, is a truly delicate taste. Not surprisingly, the plateâ&#x20AC;&#x2122;s robust ingredient is the crispy fried mushroom, providing a deep intensity of flavour.

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F E T TA L E N T I L S A L A D

Rare Beluga black lentils and rosy red pomegranate arils shine like jewels that decorate white crumbles of fetta cheese, spools of courgette slice and fresh mint. Packing a punch of protein and fibre, this salad is dressed softly to enhance but not drown the taste of every component, with lace webs of seaweed adding the finishing touch.

P O TAT O , C U R E D E G G S A L A D

Confit potatoes and tender avocado combine with crunchy vegetables and sunflower seeds in this blend of earthy flavours. The cured egg yolk is shaved as a rich coverage of colour and texture, imbued with smoked yoghurt dressing to tease the mouth with aromatic flavours.

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

THE AMATHUS BOUTIQUE Amathus Beach Hotel Limassol Tel: 25 832000 56

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CULINARY WAVES T E XT Y I O TA M A L L A S

T H E A M AT H U S I S O N C E A G A I N O N T H E C R E S T O F A C U L I N A R Y W AV E , W I T H N E W S E A F O O D R E C I P E S A N D U N I Q U E D I N I N G O P T I O N S T H AT W I L L H AV E Y O U H O O K E D . TA K E A L O O K AT T H E H O T E Lâ&#x20AC;&#x2122; S C O M P E N D I U M O F S E A S I D E R E S TA U R A N T S T H AT A R E R E E L I N G I N T H E D I S C E R N I N G PA L AT E .

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

GASTRONOMY | SEAFOOD SPECIALITIES

SEAFOOD SYNERGY

A serving that unites Greek and Italian influences. Orzo is blended with cuttlefish ink and graviera cheese to emulate a Northern Italian risotto. Ribbons of grilled cuttlefish and a crisp 2016 Marsannay complete this flavoursome offering.

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and textures, their combinations are either contrasting or complementary. The final shortlist is a series of much-loved Limanaki appetizers and mains accompanied by enticing notes to refresh the palate. George Georgiou, the hotel’s Assistant General Manager, says: “Thanks to our trusted sommeliers, the food and wine pairing concept broadens every diner’s flavour spectrum in one sitting.”

SPIRIT OF THE MOMENT

Cuisine that is forever influenced by the flavours of the sea… This organic interaction between the Amathus and its Mediterranean backdrop is a source of inspiration for the culinary team, in their efforts to serve up another level of creativity. And the latest catch is a brand new menu for a stunning new fish and seafood indoor restaurant. DY N A M I C D U O S

Limanaki continues to shine as a beacon of gourmet seafood, offering you an exceptional dining experience beside the sea. With gastronomic excellence at the core of its philosophy, the menu has been extended to include an assortment of food and wine pairing recommendations. The hotel sommeliers Alissa Tosoudi and newcomer Dimitris Sergiou have tested countless local and international labels alongside the restaurant’s signature creations. In their quest for the perfect expressions of flavours

Scarlet sunsets and uninterrupted sea views define the Lighthouse bar and lounge; but this quiet seaside corner offers more than just visual delights. Its updated menu with a selection of platters is a passport to the quintessential summer evening out. Experience the most relaxing transition from the afternoon to sundown with intricately decorated servings of delicacies and aromatic Greek aperitifs. The dry, anise-flavoured spirit known as ouzo and the potent traditional pomace by the name of tsipouro serve as taste glitter alongside the signature light bites. These sharing compilations are a smorgasbord of meze favourites including carefully crafted dips such as tyrokafteri – a creamy cheese spread of feta and roasted green peppers – and light seafood bites such as fried calamari and marinated sardines. “This shared food experience captures the elements of Mediterranean culture: pleasure for the palate, the gathering of friends and the clinking of glasses,” says Andreas Georgiou, the hotel’s General Manager. In the tranquillity of this beautifully calm space, one can sit back and enjoy the essence of good fare packed with summer flavours.

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

GASTRONOMY | SEAFOOD SPECIALITIES

left RED MEETS PINK

The mineral freshness of Miraval’s Cote de Provence rosé cuts into the richness of the prawn saganaki with smoked burrata. Reds and pinks do match, and there is proof in the tasting.

top right T W I R L S O F TA S T E

Honouring the beautiful simplicity of Mediterranean cuisine, mouth-watering clams with their bisque sauce are the flavour gems anointing the pestoinfused linguini, made from scratch.

bottom right TA N TA L I S I N G T R I O

Oven-baked sea bass joins forces with a Parmigiano cream and handmade filo to create a decadent pastry packed with flavour. The diced black olive garnish and the accompanying Sigalas Santorini White bring the right level of acidity to balance the parcel’s powerful ingredients.

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

GASTRONOMY | SEAFOOD SPECIALITIES

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top far left ODE TO GREECE

A dish of delicate marinated sardines topped with a crisp fresh salad is one of the enticing bites available at the Lighthouse. Fresh seafood flavours to be savoured in no-fuss, no-frills Hellenic fashion. top left IN GOOD SPIRITS

Just some of the awardwinning Greek labels that constitute the ultimate drink of choice for lazy afternoons and leisurely evenings with friends. Sip away while you enjoy sea views and precious moments. top right U LT I M A T E S E A F O O D D E S T I N AT I O N

Thalassa, the latest addtion to the dining options at the Amathus, is the winter version of Limanaki, the hotel's award-winning fish and seafood restaurant.

bottom left

MAKING A SPLASH

Seafood at the Amathus is largely an al fresco affair reserved for the summer months, however, by late 2019, the hotel will also feature an indoor dining destination. The new restaurant with the name ‘Thalassa’, the Greek word for ‘sea’, is destined to be the new hotspot, serving fish and seafood wonders all year round. The opportune setting of the hotel has been a great source of inspiration for the restaurant designers. “We invited the architect to spend some time here at the hotel and to get acquainted with the surroundings to stimulate his imagination,” says Andreas. “We felt it was essential to create a concept that matches the history and terrain of the Amathus area of Limassol.” The unfading agora and ruins of the ancient city of Amathus, as well as the stunning seaside landscape provided food for thought and inspiration. Andreas explains: “Design characteristics include seating areas within alcoves in the shape of a sea shell and decorative features using coastal elements such as pebbles and stones.”

CULINARY ODYSSEY

A wonderful medley of Mediterranean seafood and snacks at the Lighthouse, ideal for an afternoon snack or light dinner. Crispy deep-fried calamari and traditional Greek dips such as tyrokafteri, skordalia and melitzanosalata for casual, intermittent dining.

O C E A N T O TA B L E

The new restaurant menu is destined to be as distinct as the venue design and aligned with a warm, wintery atmosphere. Work is currently in progress to finalise the shortlist of seafood dishes that will be both comforting and indulgent during the cooler months. An independent kitchen, reserved for the preparation of Thalassa dishes, will be equipped with the finest technology including an indoor charcoal for popular grilled recipes. The highly anticipated eatery promises to be a new weekend destination for seafood enthusiasts. “Thalassa will be the ultimate go-to seafood destination that adds a helping of luxury to daytime dining or Sunday lunch,” says Andreas. Clearly, the seafood scene at the Amathus is entering new waters; but with seasoned captains in charge, you can rest assured that they will guide you to remarkable culinary treasures of the sea.

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

G A S T R O N O M Y | K A LY P S O R E I N V E N T E D

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T E XT MICHAELA MOBLEY

DINING DEBUT

T H E K A LY P S O , T H E G A S T R O N O M I C H U B O F T H E A M AT H U S , M A K E S A D Y N A M I C C O M E B A C K A S A G A R D E N O F H O S P I TA L I T Y, W H E R E E V E R Y PAT H W AY L E A D S T O A F E A S T F O R T H E S E N S E S .

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

G A S T R O N O M Y | K A LY P S O R E I N V E N T E D

I L L U PF TR AO S IM M TFHUESGCI R AU SP M PE TRICOHUI S L

Awe-inspiring taste offerings, stunning design and an unrivalled environment. The refurbished Kalypso has made a grand entrance thanks to these winning elements. From every angle the eye marvels, and every possible craving is fulfilled. Enter and absorb sights and tastes so unconventional, it almost feels like make-believe dining.

B R EEATK FEA AST TE SM P TO

INTO THE WOODS DECADE RN EP T ELRUSNPCE H RE USM, T H E M ERS ES AVGOEL U FP RT OAMT H E TCEOMU N VT EE N RDSI AI N S U N MDI E SR TA UKMAQBULIED: T H E V AMRAI EXTI M Y USSE EQMUSI E N D LVEO S LSUAPNT D A TTUHRE, P REETS EONMTN AITHI O I TNA TI S E F L A WPLA ER S ISS.

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Kalypso’s new-look interior is designed to offer you a dining experience with Mother Nature’s signature. Organic and raw materials of wood and marble define the space where hanging plants, fresh flowers and other forms of greenery meander round the seating areas, creating a present-day version of an enchanted forest. The hotel’s General Manager, Andreas Georgiou, provides insight: “By bringing nature indoors, we can generate an ambience of health and well-being, which is so important in our hotel’s most frequented venue,” he says. Even the chairs have been dressed in shades of minty and forest green that radiate a restful aura wherever you choose to sit. Abundant daylight is integral to the nature-inspired theme, while designer marbleeffect panels along the inner wall and ceilings are fitted with visually stimulating LED lighting that accentuates the beautiful foliage. The outer wall is a glass curtain of sorts, which is dismantled during the summer months to provide a seamless transition from indoors to outdoors. Choose a table outside and you’re in the company and welcome shade of a pretty pink bougainvillea, thriving passionately in its Mediterranean setting.

George Georgiou, the hotel’s Assistant General Manager, says: “We chose a concept that was versatile and inviting any hour of the day, but also adds a dimension of natural glam to even the most casual meal.” With your partner or your kids, for your first morning bites or evening feast, Kalypso’s blissful surroundings always feel right and feel good. GASTRONOMY GALORE

The Kalypso magic reaches a high point when you approach the buffet which proves that quantity and quality can – and do – happily co-exist. From the scrumptious breakfasts to decadent lunches, the message from the counters is unmistakable: the variety seems endless and the presentation is flawless. The most popular event of the week is the Sunday lunch buffet, a concept that brings together every palate yearning to explore a multitude of gourmet temptations. Amathus Executive Chef Savvas Savva says: “Our buffet concept is a celebration of the wonderful diversity of food, combined with our pledge to offer our guests the luxury of choice.” A series of serving stations takes you on a journey to the corners of the culinary world through classic dishes and concepts developed by the Amathus team. Exclusive to Sunday

lunchtime is the extravagant seafood display, a wondrous onestop encounter with deluxe fruits de mer. Poised on a base of crushed ice are endless rows of King crab legs, clams, king prawns and mussels waiting to be devoured. The seafood bar also includes a Kalypso sushi collection, where rolls of maki and nigiri are meticulously arranged to form an enticing rainbow of colour. Equally tempting for summer dining is the refreshing display of cold dishes, from carefully assembled salads to artisan meat and fish produce. Salmon is served poached or smoked; the charcuterie overflows with a range of cold cuts from Italian prosciutto to smoked duck. The hot dishes honour spices and herbs from near and far, with recipes ranging from chow mein to tacos and ravioli. Myriad recipes of cakes, mousses, pies and tarts are dotted across the sweet section, and a spread of every imaginable fruit and cheese completes the ensemble. There is no limit to the dining possibilities at Kalypso. CUSTOMISED COOKING

A central quality that sets Kalypso apart is the emphasis on the guests’ individual preferences. In a quest to personalise buffet meals, various stations are manned with chefs, ready

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

G A S T R O N O M Y | K A LY P S O R E I N V E N T E D

CH I LOL O UP SE T AAS ITMA B F LUEO U T S I D EG IAANSDP YE O RU CH ’ RI E L I N T HEET CEO AM T EPM AP NO Y A N D W ERL E CP OEMRES P S EHRAUDM E OF A R PE R EVTOT LYUPPITNAKBOU TE GM AIN VE VN I LDLIEAAN, D E TRH URMI Q VU I NI G D PA SM S IAOXNI A MTUESLYQ U I NI I T S M E DVIOT LEU RP R TAANTEUARN, ET OMS N EI H T ITTI A NTGE. PA R I S

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and willing to serve you. The appetizer section, for example, includes a string of fresh salad ingredients, so you can either create your own salad mix or ask the chef to prepare the salad of the day, on the spot. The hot plate section is a dazzling sequence of cooking demonstrations. Three chefs are on standby to complete your order according to taste. Within minutes, fresh homemade pasta dishes are whipped up with a whirl and shake of a pan. Meat eaters can rejoice in the frying station where their personal chef is armed with a skillet, ready to let marinated meats sizzle to perfection. Chicken with a lemon and herb marinade, and steak in garlic butter are some of the made-to-order dishes. The carvery gives you another opportunity to witness the talent of the chef presenting fillets of fish or prime cuts of meat. Savvas says: “There is a unique charm to à la minute cooking.” Indeed, watching the chef prepare your order exactly as you want it and with professional skill and swiftness is a performance that redefines buffet dining. If you’re looking for that special something that hits the spot and it’s nowhere to be found on display, then it’s time to ask for the à la carte menu. A poolside repose often calls for a wrap, a special salad or sandwich, whereas rich pastas, meat and fish specialities might satisfy that particular craving. Vegan dishes can also be ordered from the separate menu of unique green creations. Whatever your preference on any given day, whether your appetite calls for the buffet in full regalia or a simple plated arrangement, Kalypso’s food offerings are tokens of pleasure from the palate to the soul.

W I N E | TAST E O F R O S Ã&#x2030;

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

SUMMER I

BOTTLE N OT H I N G S I N G S T H E S U N N Y J OYS O F S P R I N G A N D S U M M E R L I K E A G L AS S O F C H I L L E D R O S É , A N D O V E R T H E PA S T D E C A D E , C Y P R U S R O S É H A S J U S T I F I A B LY M OV E D F R O M T H E B E AC H B O N F I R E TO T H E F O R M A L D I N I N G R O O M .

A bright, ice-cool bottle of rosé has the magical ability to make us feel instantly happy. The variable pink hue of rosé brings to mind the lush beauties of a rose garden, the childhood joys of candied apples and spun sugar treats, the special glow of sunsets over the sea. It enhances the colours and tastes of summer fruits – figs, strawberries, pomegranates and fresh-cut watermelon. Rosé’s ability to bring light-heartedness and simple joy to any occasion makes it the perfect wine to indulge in on holiday, and the winemakers of Cyprus are creating some of the best rosés in Europe right now, winning international awards and helping to grow the island’s oenological reputation. T H E B E S T O F C O M PA N I O N S

Much like Champagne, rosé is a versatile wine when it comes to pairing with food. It will always drink well with Asian cuisine, among many others. Most wellmade rosés, with a modicum of tannin and sufficient acidity, will also prove fine accompaniment to seafood of all types, carpaccios (fish or meat), salads, pasta dishes, pizza, burgers as well as fruit and cheese platters. Logic and instinct tell us that the cuisine of a country is best enjoyed with wine from the local vineyards. Cyprus rosé is deliberately built to match the qualities

of the Cyprus kitchen, which has been influenced by virtually all the cultures surrounding the Eastern Mediterranean (Greece, Lebanon, Syria, Egypt, Asia Minor). A fine rosé made from grapes cultivated under a Paphos, Limassol or Nicosia district sun will succeed as a most reliable companion to a typically savoury Cyprus meze. THE SKYROCKET RISE OF ROSÉ

Following the debacle of the White Zinfandel and Blush craze of America, which gave rosé a bad name among serious wine drinkers, the pink-hued quaff has been justly restored to its lofty position as one of the most satisfying and pleasant wines to enjoy, with or without food. In fact, worldwide, the best-selling French wine is not a Bordeaux or Burgundy but a Provencal rosé called Whispering Angel (see our wine menu). Made from Grenache, Rolle, Cinsault, Syrah and Mourvedre, it is the number one rosé sold in America, the world’s largest wine market. Rosé production in France, Spain and in some parts of Italy is at its peak, topping sales of all other types of wines released. According to Alissa Tosoudi, the hotel’s Head Sommelier, the most popular wine in Cyprus is now a rosé: the well-constructed, medium sweet Valentina from Fikardos winery in Paphos.

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W I N E | TAST E O F R O S É

CYPRUS ROSÉ COMES INTO ITS OWN

Ever since Akis and Marcos Zambartas released their first rosé in 2006 (in fact their first wine ever), rosé production has more than tripled on the island. There were a few other Cypriot winemakers producing rosés, but the phenomenal success of Zambartas (each vintage consistently sold out before the end of the season) was the wake-up call for winemakers and wine aficionados all over the island. At the time, a handful of other Cyprus vintners were making a rosé, but the Zambartas creation not only raised the quality bar considerably, it also was a reminder of the many benefits of the salmon-coloured wine. Today it would be unthinkable for a Cyprus winemaker’s repertoire not to include a rosé, with the result that all of the island’s rosés are improving with each vintage. Many still consider the Zambartas rosé the best in the country – it recently won a gold medal at the prestigious International Rosé Championship, besting hundreds of rosés from around the world – but others cite Kyperounda’s Akti, Tsiakkas’ Rodinos, Aes Ambelis’ Rosé, Santa Irene’s Theoni, or the Grifos 3 from Vlassides as their favourite and equally worthy of the top honour. DON’T JUDGE A ROSÉ BY ITS COLOUR

Colour is not a reliable indicator of taste or quality when choosing a rosé. Some classicists are wary of trying Cyprus’ generally darker rosés, dismissing them out of hand because they are not as pale as their Provencal cousins; but this is a silly

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bias. The particular tint in rosé depends on the skin colour of the grape used and how long those skins were in contact with the juice during maceration. The juice of all grapes (white, pink, red or black) is basically clear or colourless. A very pale rosé might have a wallop of an impact on the palate, whereas a dark rosé can be gentle, even illusory in its overall mouthfeel. Wine historians claim that six thousand years ago in Cyprus, Georgia and Iran, the first wines produced were rosés (or gris), because the grapes were pressed and the juice fermented after only the barest contact with the skins. It took many years of experimentation for winemakers to figure out the best ways to produce the red wine we know today. P E R F E C T I O N I S I N T H E D E TA I L S

Because of the chemical processes that are absent when skin contact is short, most rosés should be drunk within a year of bottling, although some have been known to be highly drinkable up to age 30. Rosé can be created from virtually any red grape, so if you are partial to Syrah, Cabernet Sauvignon or Tempranillo, look for rosés made from those varieties. In Cyprus, excellent rosés are being made from all of the above, plus Lefkada, Maratheftiko and Mavro. And let’s not forget, rosé shares the health benefits of red wine, so the next time you sit down to lunch or dinner, or just an evening snack, consider choosing a cool, refreshing rosé, which can encompass all the best qualities of white and red wine in a single bottle.

T H E M E D I T E R R A N E A N B R E AT H E S L I F E I N T O T H E R O S É S O F C Y P R U S

Here are four Cyprus rosés from our wine menu that are all produced in the district of Limassol, which means their wineries are in easy driving distance for a visit. ( A LWAY S C A L L A H E A D , O R C H E C K W I T H T H E H O T E L’ S C O N C I E R G E . )

Akti

is the place where the sea meets the land, where Greece, by way of its Lefkada grape, meets Cyprus and the rich, dark qualities of its indigenous Mavro varietal. Minas Mina of Kyperounda Winery has fashioned an extremely smooth, refreshing rosé of great character and substance. It has a velvety, very feminine consistency which melds with and brilliantly embellishes any dish placed in front of it.

Theoni, the rosé from Daniel Anastasis at Santa Irene Winery in Farmakas, is made entirely from the Mavro grape, which is a fine achievement in itself, and is as ballet-slipper pink as the Akti and most French rosés, but is more fruit forward, with many subtle but deeply impressive characteristics that combine to make it an excellent match for traditional Cyprus cuisine.

The Zambartas rosé, created by Marcos Zambartas of Lefkada and Cabernet Franc – an elegant black grape from France – is the bold one here, darker than most and with lots of spice in the nose, which may come as a pleasant surprise. Its fruit is very much present but not tart or in any way overbearing. It is a finely made, sophisticated wine with a complex aftertaste that intrigues as well as satisfies.

If you prefer your rosé sweet, the Hadjiantonas, tinted with the colour of ripe pomegranate, is a wise choice. It will pair well with most fish and meat dishes but it truly shines when tasted with a fresh fruit desert. You’ll be amazed when you take a sip of this well-constructed rosé – immediately after a mouthful of dessert – as the sweetness of the wine is superseded by the well-rounded tannins of the Cabernet Sauvignon grape from which it’s made.

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LIMASSOL |

C U LT U R A L I C O N

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LITERARY

LANDMARK T E XT RACHEL CHRYSOSTOM

W H AT W A S O N C E A M A J E S T I C F A M I LY H O M E I S N O W A C E N T R E F O R L E A R N I N G , G I V I N G B A C K T O T H E C I T Y I N M U LT I P L E S A S T H E F I R S T O F I T S K I N D M U N I C I PA L U N I V E R S I T Y L I B R A R Y.

Ask any Limassolian what the city’s most impressive historical landmark is, and they will point you in the direction of the former Pilavakis Mansion, a majestic residence reminiscent of the bygone eras of Napoleonic excess and glamour. What lies within those walls today, however, is a point of pride for both the Limassol Municipality and the Cyprus University of Technology. The joint library they have created has provided the general public and the students of the university with a fully outfitted, modern and innovative hub for learning. With a new team of eager staff, a remarkable repository of books and equipment, and an ever-growing programme of cultural events, the Municipal University Library has become the beating heart of Limassol, setting new standards for the island’s public libraries. And after a grueling twelve years of renovations, Limassol’s most recognisable building has regained its prestige, reawakening a unique history that is worth unraveling.

T H E L I T T L E PA L A C E O F L I M A S S O L

When eccentric local businessman Antonis Pilavakis set out to build his home in 1914, he knew it would be a residence like no other. His vision was to recreate the casino he often frequented in Monte Carlo; a grandiose building that would bring an aura of cosmopolitan grandeur to what was, at the time, the humble residential town of Limassol. As a project, it was practically unthinkable, but Antonis Pilavakis was nothing if not a determined idealist. He enlisted the help of a Greek architect who worked under the great Parisian architect of the Belle Époque, Edouard Niermans, and together they began bringing his dream to life. The magnificent building took 15 years to construct. The best craftsmen and stonemasons on the island were summoned to carve out elaborate columns adorned with ornate capitals, while cupids and garlands were fashioned out of stone and carefully

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L I M A S S O L | C U LT U R A L I C O N

T H E B U I L D I N G T H AT NOW HOUSES THE L I M A S S O L M U N I C I PA L UNIVERISTY LIBRARY W A S B U I LT B Y

transferred to embellish every entrance. Upon its completion in 1934, the Pilavakis Mansion drew crowds of onlookers, all of whom vied for a glimpse of the sumptuous décor within: a large gallery, flanked by four columns resembling true Corinthian marble, colorful and vibrant tiles, and the owner’s prized possession – two glass display cases featuring his treasured collection of ancient figurines. Renowned Limassolian architect, photographer and historian, Tasos Andreou, recalls the awe the little palace inspired: “It was a building like no-one on the island had ever seen.”

A N TO N I S P I L AVA K I S WITH A VISION T O R E C R E AT E T H E GRANDIOSE CASINO HE OFTEN FREQUENTED IN MONTE CARLO.

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THE GRANDEST OF SETTINGS

This sentiment is echoed by Elizabeth Pilavachi – the daughter of Antonis Pilavakis and his outgoing Irish wife Eileen Conway – who was born shortly after the grand property was completed. In this mansion she enjoyed a life of splendour that was rare in such times. Elizabeth recalls a colourful and privileged childhood with a large number of household staff at the family’s beck and call. Her mother loved to host elaborate parties, and some of Elizabeth’s most vivid memories are of the grand entrance hall being used as a ballroom that often welcomed up to 150 guests at a time. It would be filled with much music and merriment, as the island’s debonair

gentlemen and glamorous ladies of the time bent over backwards for an invitation to those lavish soirees. A N E V O C AT I V E H I S T O R Y

Stately and imposing, the Pilavakis Mansion was certainly an unconventional home for an unconventional man, who liked to surround himself with the best, in every aspect of his life. Elizabeth recalls her father being an avid stamp collector with the largest and most valuable collection on the island. He also dabbled in amateur filmmaking and photography, though – as his grand masterpiece proves – architecture was his passion project. As spectacularly beautiful as this building was, however, its glory days were short-lived. It was sold a mere 30 years later to another fascinating figure of Cypriot history, Zena Kanther, a Paphos-born philanthropist and one-time cabaret dancer who had married American millionaire, Christian Kanther. She donated the building to the municipality in 1972, and renovations began for the first iteration of the municipal library. Tasos Andreou recalls

with a hint of sadness how the once-grand building was mercilessly gutted: “The renovations were unacceptable, and completely altered the building’s original form. Walls were whitewashed or torn down, and the building became a mere shell of what it once was.” A S PA C E F O R A L L

Today, the beautiful mansion has been lovingly restored to its original form, with minimal additions that fully modernise it to the standards of a contemporary, stateof-the-art library. Marios Zervas, the Library Director at the Cyprus University of Technology, participated in the renovation process right from the start, when he took on his role in 2006, just as the university was welcoming its first students. “Sadly, municipal libraries in Cyprus are dwindling,” says Zervas. “This is why the agreement between our university and the municipality was such a significant, pioneering move. We have combined forces and created something that is truly unique, serving the needs of both students and the public.” One of the key

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L I M A S S O L | C U LT U R A L I C O N

A S E PA R AT E CHILDREN’S SECTION WITH A MORE CHEERFUL DÉCOR ENCOURAGES A LOVE FOR READING.

ways the university has contributed to the modernisation of the library was by creating an electronic data processing system for the entire library collection, something which the municipal library had neither the funds nor the technological foundation to do. “We also trained the municipal staff members ourselves, and today the library boasts a team of ten people – the largest team of any municipal library on the island,” adds Zervas. The library houses a collection of more than 80,000 tomes, the most notable of which is the collection generously donated by Cypriot writer and researcher, Christakis Michaelides. A literature aficionado with an affinity to European culture and fine arts, he amassed a personal library of 7,000 books – including rare and priceless editions – all of which now make up the library’s fine arts collection. C R E AT I N G A F U T U R E

The Municipal University Library currently has 800 registered users and welcomes more than 150 visitors a day. A peek into its various rooms reveals a bustle of activity. The children’s section, a separate bright, cheery, and colourful room equipped with art supplies, games and age-appropriate books, welcomes schoolchildren daily, and its shelves are practically empty. “All borrowed!” a staff member says proudly, a sign that the new Municipal University Library is well on its way to creating a new generation of readers. That is, after all, the goal. As Zervas notes, “We have created a space where people can cultivate knowledge and feed their soul. My wish is to have as many people as possible visiting the library every day. From the very young to the very old, from people who need to research a particular topic, to others who just want a quiet space to read their newspaper. This library belongs to the people; it belongs to us.” Indeed, it converts one man’s vision of grandeur into enlightenment for the whole community.

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CYPRUS | ISLAND INSIGHTS

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ROADS L

T R AV E L L E D T E XT E M I LY M I L L E T T

W H I L E T H E S U N , S E A A N D S A N D M O D U L E S T I L L H O L D S A M A G N E T I C A L L U R E T H AT D R A W S V I S I T O R S T O T H I S L I T T L E M E D I T E R R A N E A N S L I C E O F H E AV E N , C Y P R U S I S A L S O D E F I N E D B Y A M Y R I A D O F C U LT U R A L , H I S T O R I C A L A N D N AT U R A L T R E A S U R E S J U S T WA I T I N G TO B E D I S C OV E R E D BY T H O S E W I L L I N G TO V E N T U R E A W AY F R O M T H E O R D I N A R Y… A N D E X P L O R E T H E E X T R A O R D I N A R Y.

What better way to experience a destination than in the company of passionate local guides who are eager to share the riches of their country with travellers in search of more meaningful connections. Take note: we’re not referring to mass tourism, cookie-cutter, or hop-on hopoff bus tours. Today in Cyprus you can further develop your hobbies or specialised interests by participating in a number of unique and innovative niche adventures, which enhance the island’s tourism offering, while simultaneously promoting and raising awareness of some of the lesser-known layers of Cypriot culture. From cycling across the awe-inspiring landscapes and picturesque villages of rural Cyprus or foraging for wild herbs in secret off-the-beaten-track locations, to

sampling the unique culinary heritage of a destination surrounded by three continents, the varied options and opportunities to experience the charm of Cyprus are worth exploring. And while these expeditions may be unrelated in their focus or niche, they are united in their all-encompassing goal of showcasing authentic Cypriot hospitality, sharing local cultures and traditions, and taking tourists away from the well-trodden trails, to experience a lesser known side of the island. Meet some of the vehemently proud, highly experienced and deeply knowledgeable locals behind three alternative tours to uncover the wealth of uniquely Cypriot experiences lying in wait when you scratch beneath the surface.

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CYPRUS | ISLAND INSIGHTS

Nature Tours

O F F E R I N G TA I L O R E D N AT U R E T O U R S T H AT TA K E PA R T I C I PA N T S O F F -T H E - B E AT E N TRACK, STEPHANIA CHRISTODOULOU A N D PAV L O S K I T S I S REVEAL HIDDEN TREASURES.

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Stephania Christodoulou and Pavlos Kitsis – aka The Cyprus Hobbit – really know their stuff when it comes to the herbs and plants of Cyprus. Both self-confessed nature lovers from childhood, Stephania and Pavlos have always enjoyed road-tripping across the island, collecting herbs and connecting with nature. In the wake of sudden redundancy, the couple decided to do what they love for a living. Nine months of extensive learning and research later, the Cyprus Hobbit was born.Today, two years into their passion project, these two free spirits are filling a niche in the market, taking visitors on unique tours to forage in the wilderness deep in the Cyprus countryside. Ideal for those with a special interest in plants, nature, herbs and natural medicines, these tours all start the same way. Once groups have shared their personal interests and requests with Stephania and Pavlos, a route is designed accordingly, and participants are asked to trust and follow their expert guides. “Where we go depends on what the members of the group want to experience,” says Stephania. “The main ingredient is their willingness to connect with nature, and apart from that, it depends on what they like. Whether that’s water, rivers, forests, herb collecting or bird watching, we can combine anything they want to experience.” Along these educational walks – which always take place in magical, hidden off-road locations – the hobbits point out wild herbs, sharing their in-depth knowledge of the history, uses and medicinal benefits of each plant and teaching participants how to trim and collect sustainably, in a way that allows the plant to thrive and always with the utmost respect and gratitude for nature. It is this ethos and way of interacting with nature which forms the backbone of these tours and is why the hobbits ask that groups do not share their location on social media or online, in a bid to ensure the destinations stay wild and protected, maintaining their untouched magic for years to come. “We prefer not to share our routes and maps; we would rather protect these wonderful locations from the invasive effects of mass tourism, to preserve their unspoiled natural beauty,” says Pavlos. “Instead, we want to share our way of thinking, so that people not only get to the point where they can go out and collect their own herbs, but they also develop a more intimate connection to nature and greater respect for it.” www.cyprushobbit.com

CYPRUS | ISLAND INSIGHTS

Gastronomy Tours

ELENA ONISIFOROU OF ‘GASTRONOMY TOURS CYPRUS’ PROVIDES BESPOKE

A passionate foodie with a strong desire to share the bountiful flavours and traditions of her country, Elena Onisiforou appreciates the intricate relationship between food, society and culture. And it is thanks to this inherent understanding – together with this dynamic businesswomen’s fierce drive and appetite to provide more meaningful travel experiences far removed from the mass tourism offering – that travellers to Cyprus can now embark on journeys of epicurean and cultural discovery during bespoke tours with Elena’s company, Gastronomy Tours Cyprus. Set up three years ago after a successful application for an EU funded female entrepreneur programme, Gastronomy Tours Cyprus is Elena’s contribution to fill a gap she recognised in the market – a shortage of highly specialised, educational and participatory tours emphasising Cyprus’s rich culinary heritage and traditions.“In Cyprus everything is about food,” Elena laughs. “We are always eating, but it’s not about eating to survive. Gastronomy links everything together. There’s the cultural side, the festival side, the social side, the historical side. Food is civilisation itself. And what could be better than combining the cultural side of food with travelling.”

CULINARY JOURNEYS FILLED WITH THE TRADITIONAL F L AVO U R S O F T H E ISLAND.

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C U LT U R E O N T H E M E N U

Combining her love for food with her love for her job as a travel agent, Elena now takes groups on themed tours across the island, introducing them to local produce and uncovering the unique culinary character of each region. This happens through a vast selection of diverse presentations and hands-on demonstrations by local producers and fusion cuisine workshops that bring deep-rooted tradition into the present. Elena’s tours have seen visitors from Asia amazed to see olives they harvested with their own hands transformed into delectable olive pies; or groups from America donning gloves and learning the art of halloumi making from a local grandmother who has been making it every day since she was 14. It doesn’t get more authentic than that. But perhaps most importantly, it happens through the cooking and sharing of food, wine, memories and experiences with local residents in rural village outposts across the island. Ideal for those yearning for a genuine experience of authentic local life, customs and habits of Cyprus, Elena’s bespoke tours encourage this casual interaction with local villagers and producers – the most authentic ambassadors for the famous Cyprus hospitality. “Sharing food with people is the most important part,” says Elena. “Food is all about sharing and love among people.” www.gastronomycyprus.com

CYPRUS | ISLAND INSIGHTS

Cycling Tours

MIKE HADJIOANNOU OF ‘BIKING CYPRUS ADVENTURES’ SHOWCASES THE ISLAND’S AUTHENTIC

First attracted to cycling after being impressed by the shiny new bicycles of his older friends, Mike Hadjioannou has been a two-wheel enthusiast since he was 12 years old. Over the 35 years following this first encounter, Mike has managed to turn his childhood passion into a profession, competing on the national cycling team, training Cyprus’s Olympic cyclists at three Olympics, founding the island’s most prestigious cycling tournament – The Sunshine Cup – and taking riders of all levels on tours across the island with his company Biking Cyprus Adventures. Mike started the company seven years ago after seeing a niche in the market for a service that covered the whole island and gave visitors a taste of what Cyprus has to offer explorers on two wheels. And when he says “across the island”, he really means it. The tours follow a vast database of routes covering all regions, from the highest peaks all the way down to the rugged coast, taking in charmingly quaint rural villages, archaeological sites, ancient bridges, abandoned old roads, waterfalls, lush green forests and verdant valleys along the way.

CHARACTER AND RURAL CHARM VIA TWO WHEELS.

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A U T H E N T I C C Y P R U S H O S P I TA L I T Y

And while the landscapes themselves inspire awe and wonder with their majestic sweeping beauty and rich diversity, the value of the tours goes far beyond scenic routes and stunning views, with history, culture and tradition interwoven into the very seams of each ride. “There are also things to witness, people to meet, history and traditions to learn,” Mike says. “Our policy is to offer the local experience; we want you to take back unique Cyprus memories, and visitors who bike outside the main cities can truly discover the authentic Cyprus.” Sharing tales of riders who return to Cyprus every year to visit friends that they met in the villages during their Biking Cyprus Adventures tours, Mike believes the raw, authentic rural Cyprus can best be found in its people, who are always willing to stop and chat with bikers en route, and have even been known to invite them into their homes for coffee or food. “It’s a great way to discover Cyprus and fall in love with the island,” he says with a knowing smile. While Cyprus’s extensive road network, short distances and great weather conditions make the island an ideal cycling destination, it is this authentic Cypriot hospitality in the rural outposts that really make the Biking Cyprus Adventures cycling tours a one-of-a-kind experience. www.activatecyprus.com

RU H ER B IRTIACG|E E|R LI BAUNTDEM PAARTKI AAMR CTHUIRT O ECTURE

BAUHAUS AN

ARCHETYPE PARADISE E

’

T E XT

Y I O TA M A L L A S

T E XT MARIO HAJILOIZIS

he word Epiphany comes from the Greek word

perferspid ut audiatu saeriatume dolori sunt ipsam, om-

‘Epiphania’, which means ‘to reveal’, and marks

mosseque velignimpe quibust et qui ut eosamet ant videm

the end of the twelve days of Christmas. A religious

aribusandae que consequi quibus dolut maximin num aut

procession towards the harbour follows the morning church

quis utatur, totatem inimporis maximol uptaquam, sape-

service, led by the priest who blesses the waters and throws

ditatur amusam, te aris as aut que plibus quamendam, od

the Holy Cross into the sea. Members of ross, and the one

maximagnis aceprae dolorectem fugit fugia dit dolestrum

who succeeds is blessed with good luck foross, and the one

dolorrum exerovi tiorem. Sundi doluptat.

who succeeds is blessed with good luck fothe congregation

Otaspero earistrum nonsequo vellibus dit quunt expla

dive in to retrieve the cross, and the one who succeeds is

incillor arum qui vent ommos nus cores derum ium re

blessed with good luck for the whole of the new year. You

ommossunt quos dolo que est,Duciet ut magnat harunt aut

can observe the cross retrieval ceremony on the beach

perepedit mi, ut lacerorio offic testiur, quatecab imporitae.

outside the Four Seasons.

Cerem faccum que dolecea voloritatem. Nem quate nos essendia ipsam quiAbo. Et voluptas anti bea verferitatem

E P I P H A N Y C E L E B R AT I O N

abo. Ita aut post, sitaqui cuptio. Offic te labor aliqui debist,

Epudissus aligent que lam quo exerios denet vel idicidu

sent, ipsandae pari dolupta quatur magnis aboritiorit res

ciisque et lam rehendania nimusciur ab ipsam, id que

porum es cus.

vellautatur arum et volupicil in reium con prate nobite

Omnihillam hillum fuga. Arciti cuptibus, quodiost, cuptat

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Honouring its unique facade, the original logo of the Amathus and the Bauhaus centenary logo celebrating 100 years of the movement

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

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H E R I TAG E | L A N D M A R K A R C H I T E C T U R E

The Amathus Beach Hotel continues to stand the test of time as an iconic Limassol landmark. It is an architectural marvel that has transformed the city’s coastline and at the same time a lifestyle destination that has transcended generations. However, while the Amathus evokes sentimentality in locals, an a more intellectual level, it is recognised as a historical artefact. This is linked to the hotel’s connection to Bauhaus, the German artistic movement of the early 20th century that is arguably the founding school of modernism. Its creator, Walter Gropius, was a master of modern art and thought, and a legendary inspiration for the design world. His alliance with the late Fotis Colakides, Limassol’s renowned architect and public figure, was the catalytic force behind the inception of the Amathus. With Bauhaus marking its centenary year in 2019, this retrospective honours the legacy of these architectural masters and highlights the groundbreaking influence of Amathus that still resonates today. MODERNITY IN MOTION

Fotis Colakides was born in Alexandria, Egypt, in 1923 and spent his formative years in his parents’ hometown of Limassol. Given his cosmopolitan background, passion for architecture and diligent nature, the pursuit of higher education was the natural next step – and the end of the Second World War provided the opportunity to commence his architecture studies at Columbia University in New York. Although it began in 1919, the Bauhaus diffusion peaked in the late 1940’s. The German school of architecture, first in Weimar and then in Dessau, was shut down

AN ARCHITECTURAL

M A R V E L T H AT H A S TRANSFORMED

THE COASTLINE

AND A LIFESTYLE D E S T I N AT I O N T H AT HAS TRANSCENDED G E N E R AT I O N S

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by the Nazi government in 1933, and its four leaders – Walter Gropius, Marcel Breuer, László Moholy-Nagy and Ludwig Mies van der Rohe – moved to the United States. This was a turning point that took Bauhaus ideas across the ocean and around the world: with the integration of the exiled professionals into leading universities across the US, their ideas gathered momentum. The post-war recovery period revelled in the Bauhaus principles of applying functionality, minimalism and technology in the development of structures. The acceptance of Colakides at Harvard University for a masters in his field was a fortunate stroke of serendipity. Gropius was a teacher at the Harvard Graduate School of Design and soon developed a strong bond with his budding student, as Colakides’s son Costas recounts. “My father was the first Cypriot to study at the university and one of the few scholars who was given the opportunity to work at Gropius’s architectural company,” says Costas. “Unlike the other Bauhaus greats, Gropius continued the artistic dialogue with a select group of students after graduation and guided them in their careers.” SYNERGY OF SKILL

Gropius’s mentorship of Colakides through his Boston practice known as The Architects Collaborative – or TAC – was the

onset of the Bauhaus imprint on Cyprus soil. Upon his return to the island in 1954, Colakides introduced modern architecture in Cyprus, and his independent office worked side by side with TAC in countless commissions and design competitions. The use of geometric forms and industrial design, and the absence of ornamentation were some of the signature elements that captured local attention. However, the creative alliance of Colakides and TAC culminated in the design of the Amathus in the early 1970’s. “It was the first five-star hotel in Cyprus at that point and the biggest project that my father had embarked on,” says Costas. B AU H AU S M O D E L

Fundamental characteristics of the Bauhaus style defined the Amathus design and composition. The minimalist symmetry of the grid-like hotel rooms on the roadside exterior, the artistic concrete formations and the geometric A-shape on either side of the building, these features illuminate the artistic inclinations of Colakides and Gropius. The design concept drafted jointly by the Colakides team and TAC reflects their mission of marrying the hotel’s position with the Cypriot surroundings through the installation of room terraces and beautiful landscaping in order for guests to be ever

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H E R I TAG E | L A N D M A R K A R C H I T E C T U R E

T H E A M AT H U S BEACH HOTEL SET LIMASSOL ON A NEW ARCHITECTURAL PAT H B Y S PA R K I N G A FLOURISHING OF MODERN ARCHITECTURE

ACROSS CYPRUS.

conscious of the sea. The high ceiling of the lounge area was not only a deliberate exploit of the hotel vista, but also separates the hotel rooms from the public areas even further for maximum privacy and tranquillity. “Even the slope architecture was inspired by the surroundings, as the pyramid effect of the seaview balconies mirrored the steep southern hill of ancient Amathus,” explains Costas. The original hotel interior also incorporated similar elements and principles. The heavy presence of industrial materials was prevalent in the Pentadaktylos stone flooring, with the imposing concrete pillars and brick walls alternating between the glass panels of the hotel lounge. Further additions were made when Colakides and TAC undertook the extension of the Amathus in 1979 to include of a second adjacent hotel wing that adopted the original style. B E AC O N O F B AU H AU S

The completion of the Amathus set Limassol on a new architectural path. Its unique design sparked a flourishing of modern architecture across the island, as seen in housing developments, apartment blocks, government buildings and other leading hotels. Amathus stands as a timeless export of the TAC signature alongside many other prominent architectural feats such as the American embassy in Athens, New York’s MetLife skyscraper and the John F. Kennedy Federal building in Boston. “A fellow architect who studied in Germany in the 1980’s recalls the slide images of the Amathus hotel that illuminated the lecture theatre,” says Costas. The birth of the Amathus hotel was also a turning point for Colakides himself, as further achievements followed and his career saw a total of 500 projects come to fruition. “It is arguably what set him apart as a leading representative of Limassol, and from 1973 to 1986, he successfully served the city as its mayor.” His term in office paved the way for the post-1974 economic expansion of Limassol. A century on, the aesthetic of Bauhaus still lives on in everything from the sleek minimalist nature of our smartphones to functional, clear-cut modular furniture. In the same way, the Amathus reigns as a prime illustration of what the Bauhaus school stood for. “Museums do not always capture history in the way that artefacts in their original surroundings do,” says Costas. May the next hundred years continue to celebrate the Amathus hotel as a milestone in the modern era.

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A development by

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T E XT A N D R E A S M Y L O N A S , A D V O C AT E | M A N A G I N G PA R T N E R , A M G M Y L O N A S & A S S O C I AT E S , L L C

CY P R U S I N

BUSINESS

T H E S H IP P IN G IN DU ST RY IN CYPRUS HAS LO NG E STABLISHE D ITSE LF AS O NE O F T H E TO P T H R E E SE CTO RS O F THE E CO NO MYâ&#x20AC;¦ AND G ROWING . M O R E R EC EN T LY, IN V ESTME NTS IN MA J O R TO URIST AND INFRASTRUCTURE P R OJ E CTS ARE GAINING MO ME NTUM.

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Over the years Cyprus has become one of the largest shipping centres worldwide. Several ship management companies which operate on the island rank among the largest of their kind in the world, and it is estimated that they manage 20% of the world’s third-party managed fleet. Responsibility for the development of maritime activities lies with the Shipping Deputy Ministry which was established on 1 March 2018. The Cyprus flag is a top-quality sovereign flag which duly adheres to all safety and security standards deriving from the Paris and Tokyo MoUs and is on the “White List” of both MoUs. More than 150 dedicated maritime specialists at the Shipping Deputy Ministry offer tailored, 24/7 service from their offices in seven different countries. Advantages With a strong presence and a powerful voice in all maritime fora and international organisations such as the IMO, the ILO and the European Union, Cyprus is among the countries that play a prominent role in forming global shipping policies. Additionally, the Cyprus shipping industry provides significant advantages, such as the tonnage tax system – where the law provides full exemption to ship owners, charterers and ship managers from all profit taxes and imposes tonnage tax on the net tonnage of the vessels in substantial rates. Also, there is no tax on shipping profits made from qualifying shipping activities including profits from the sale of qualifying ships, and there is no tax on dividends paid out of profits made from qualifying shipping activities. Limassol is the heart of the Cyprus maritime

cluster. The city hosts more than 200 companies offering shipping and shipping-related services from ship ownership and ship management to shipping insurance, shipping finance, brokerage, bunkering, ballast water system production, marine training, maritime technology in satellite and radio systems, and many others. Specialised law firms, in coordination with the Shipping Deputy Ministry and the Registrar of Companies in Cyprus, provide comprehensive services of incorporation of shipping and ship management companies, ship registration (provisional, permanent, bareboat – parallel registration), yacht registration, any requests related to maritime security matters concerning Cyprus Flag ships, as well as legal and tax opinions on any relevant matter.

CYPRUS INVESTMENT PROGRAMME

Within the framework of its policy to further encourage Foreign Direct Investment and to attract high net worth individuals to settle and do business in Cyprus, the Cyprus Council of Ministers launched the ‘Cyprus Investment Programme’ (CIP). On the basis of the CIP, a non-EU citizen may apply for Cyprus citizenship through naturalisation by exception via the form M127, if he/she fulfils the required financial criteria (see below), either personally or through a company/companies in which he/she participates as a shareholder. The applicants must also present a clean criminal record and a Schengen visa. Moreover, prior to his/her naturalisation as a Cypriot citizen, the applicant must hold a residence permit in Cyprus for a period of at least six months, and the procedure can be conducted in parallel with the CIP. Additionally, the applicant must possess a permanent privately-owned residence in the Republic

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of Cyprus, the purchase price of which must be at least €500.000, plus VAT. Should the purchase value of the permanent privately-owned residence in Cyprus exceed the amount of €500,000, the excess may be used to supplement the total amount of the investment. The required investment must have been made during the three years preceding the date of the application and must be retained for a period of at least five years as from the date of naturalisation. It is understood that the investor may replace the investment during the said five-year period, provided that he/she has obtained beforehand an approval by the Ministry of Finance. Financial Criteria A. The applicant shall make a donation to the Research and Innovation Foundation for at least €75.000. However, the aforementioned obligation may be lifted, if the applicant has invested at least €75.000 in a certified innovative enterprise or a certified social enterprise or has made an investment in a purchase or establishment or participation in Cypriot companies or businesses. In addition, the applicant must have donated at least €75.000 to the Cyprus Land Development Corporation for the financing of housing schemes for affordable housing, but also for the materialisation of other housing schemes/measures. B. The applicant must have made an investment of at least €2,0 million for the purchase or construction of buildings or for the construction of other land development projects (residential or commercial developments, developments in the tourism sector) or other infrastructure projects. C. The applicant must have invested at least €2,0 million for the purchase or participation in companies or organisations established and operating in the Republic of Cyprus. Moreover, investments in the

shipping sector are eligible on the basis of measurable criteria that will be determined jointly by the Ministry of Finance and the Shipping Deputy Ministry. D. The applicant should have bought units of at least €2,0 million from alternative investment funds (AIF) or Registered Alternative Investment Funds (RAIF) established in the Republic of Cyprus, licensed/ registered and supervised by the Cyprus Securities and Exchange Commission (CySec) and whose investments are made exclusively in the Republic of Cyprus, in investments that meet the criteria of this Programme or in areas approved by the Minister of Finance. E. The applicant may proceed with a combination of the above investments, provided that the total investment will amount to at least €2,0 million. Family Benefits Cyprus citizenship may also be granted to the investor’s spouse or partner, to the investor’s parents and minor children as well as any financially dependent adult children. The relevant applications must be undertaken in accordance with the Government’s guidelines. In order for the investor’s parents to qualify for citizenship, they must hold a permanent privately-owned residence in the Republic of Cyprus, the purchase price of which must be at least €500.000, plus VAT. In accordance with the Council of Ministers’ decision, applications may only be submitted by licenced service providers who are listed in a dedicated Registry and comply with the improved procedure. Legal advice on the details of the procedure and appropriate investments can be provided by law firms that specialise in this area.

Established in 2013, AMG Mylonas & Associates LLC is a boutique law firm known to offer their clients customised legal services, primarily in the areas of Business and Corporate law, Commercial law, International Tax law, Maritime law, private equity deals, Litigation & Arbitration and Trusts & Asset protection. The firm serves high-end clients who benefit from direct communication with their assigned lawyer at all times, and can rest assured that their needs are met promptly, even within tight deadlines. T: +357 2510 1080 | E: andreas@mylonas.law | www.mylonas.law

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F R I E N D S | O F A M AT H U S

HOPE THROUGH CREATION T E X T PA U L A M A N O L I - G R AY

P H I L I P O S Y I A PA N I S I S T H E PEACE-PIONEERING ARTIST BEHIND SOME OF THE ISLAND’S MOST ICONIC SCULPTURES.

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If you have recently enjoyed a stroll along the coastal path that connects the Amathus with its sister hotel – the Four Seasons Hotel – you will undoubtedly have stopped to admire the impressive new sculpture that graces this walkway: the ‘Peace and Tolerance’ monument. Created by the renowned Cypriot sculptor Philipos Yiapanis, it is one of his many pieces that promote a message of love and unity. Yiapanis is the sculptor and owner of Art Nest - Mikri Salamina Sculpture Park in Fasoula village in the Limassol district. Over the past 30 years, the artist has been giving life to bronze and marble, with many of his artworks inspired by a wish for world peace and harmony, after Yiapanis himself experienced war. The message of the ‘Peace and Tolerance’ monument is very clear; the sculpture depicts a tree trunk holding a globe, flanked by two doves with olive leaves in their mouths, which is why this particular sculpture was selected by Russian businessman Nikolay Ivchikov and donated to Cyprus in May 2019. Having visited the Yiapanis sculpture park, Ivchikov fell in love with this piece that perfectly captured the sentiment he wanted to convey towards the island. Next came the decision of where to place the monument, and Yiapanis was happy to recommend the ideal spot. “I suggested the sculpture’s location for a number of reasons,” explains the veteran artist. “First, this area is one of the most picturesque locations in Limassol, and the greenery is always so beautifully maintained by the hotels. Secondly, it is right by the sea, and thirdly, it is such a popular spot for walking, which is enjoyed by residents and visitors alike. As such, it is the perfect place to send this message of love, peace and tolerance to a multicultural audience.” The sculpture was officially unveiled by the President of the Republic of Cyprus, Nicos Anastasiades, on 18 May 2019. Yiapanis was present at the event during which the President reiterated the message of peace, and he was thrilled to see the monument in its new home along Limassol’s beautiful coastline. The ceremony took place in the same month as the first Cyprus Tourism Awards, where the sculptor was recognised for his dedication to art. The Art Nest – Mikri Salamina Sculpture Park project was awarded Silver for Cultural Sites in the category of the island’s top tourist attractions. Rewarding as this recognition may be, it is not the driver of the artist’s creativity, as Yiapanis will always remain true to his enduring inspiration: finding different ways to express his hope for a better world… one masterpiece at a time.

ashley GrahaM #rockyourconfidence @ Marinarinaldi.coM

LIMASSOL 16 MaxiMos Michaelides street tel. + 357 25 581 992 Marinarinaldi.coM

Amathus Issue 6

Articles inside

Roads Less Travelled

Making Culinary Waves

A Literary Landmark

Summer in a bottle

Dining Debut

Vegan Fine Dining

Sizzling Spectacle

Strength in Synergy