Dining Debut

Dining Debut

Text Michaela Mobley

THE KALYPSO, THE GASTRONOMIC HUB OF THE AMATHUS,MAKES A DYNAMIC COMEBACK AS A GARDEN OF HOSPITALITY, WHERE EVERYPATHWAY LEADS TO A FEAST FOR THE SENSES.

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.

FROM THE SCRUMPTIOUS BREAKFASTS TO DECADENTLUNCHES, THE MESSAGE FROM THE COUNTERS IS UNMISTAKABLE: THE VARIETY MAXIMUS SEEMS ENDLESS AND THE PRESENTATION IS FLAWLESS.

INTO THE WOODS

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 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.

CHOOSE A TABLE OUTSIDE AND YOU’RE IN THE COMPANY AND WELCOME SHADE OF A PRETTY PINK BOUGAINVILLEA, THRIVING PASSIONATELY IN ITS MEDITERRANEAN SETTING.

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.