Four Seasons - Portrait - Issue 31 Winter 2018/19 by T&E Polydorou Design

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A MAGAZINE FOR THE GUESTS OF THE FOUR SEASONS HOTEL LIMASSOL

RISE AND DINE THE DELIGHTS AND DELICACIES OF THE FOUR SEASONS BREAKFAST SEA OF INSPIRATION CYPRIOT SAILING CHAMPION PAVLOS KONTIDES NAMED ROLEX WORLD SAILOR OF THE YEAR 2018 MAGNETIC LIMASSOL INTERNATIONAL MEGA-PROJECTS SHAPE LIMASSOL INTO AN ATTRACTIVE LIFESTYLE DESTINATION

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OVER THE YEARS WE HAVE REINFORCED OUR LEADING ROLE NOT MERELY AS A HOTEL THAT OFFERS OUTSTANDING HOSPITALITY, BUT AS A COMPANY WITH A BROADER AND DEEPER PURPOSE WHICH BENEFITS OUR SOCIETY, OUR INDUSTRY, AND OUR COUNTRY.

LEADERSHIP in action

Most people consider the winter to be the ‘low season’ in a resort hotel such as the Four Seasons, based purely on room occupancy rates. The fact is that come winter, the hotel shifts into high gear in other areas. This is the high season of maintenance and renovation works, as well as in-house and external staff training, all synchronized to offer you new and upgraded facilities and services for the coming spring/summer season. In addition to planning and implementing changes that our guests will appreciate, we also invest heavily in measures and improvements for the benefit of our staff. After all, they are the backbone of our success, the people that serve you with genuine care which deserves to be recognized and rewarded. This interest in our people extends beyond the premises of the Four Seasons to our community at large. Day by day, year after year, we share a considerable part of our success with the local community, through sponsorships, by subsidizing fund-raising events and supporting charities as well as individual families in need. But that’s not all. Looking at the big picture, I am proud of the impact CHRISTOS MOUSKIS Executive Chairman

that the Four Seasons has had on society, on the local hotel industry, and on Cyprus tourism as a whole. Our hotel was the first to introduce several international trends – from ethnic speciality restaurants to couplesonly accommodation – which were subsequently adopted by other hotels, helping them improve their business. We have invested in training hospitality professionals who

have moved on and now share their Four Seasons experience with others. In so many ways we have set an example, which gradually became the norm, and we will continue to seek and implement measures to improve and innovate – because that’s what leaders do. which now often includes more than one generation. May I thank you all for choosing our hotel and wish you a wonderful stay at the Four Seasons.

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Such efforts are regularly recognized and rewarded with the loyalty of our ever-increasing number of repeat guests,

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AS MOBILE DEVICES SEEM TO CONSUME OUR EVERYDAY LIVES, THE FOUR SEASONS WELCOMES THE OPPORTUNITIES THAT TECHNOLOGY PRESENTS, BUT ALSO RECOGNIZES THE INCALCULABLE VALUE OF DIRECT HUMAN INTERACTION.

online & offline,

WE’RE LISTENING In today’s world of e-commerce, online communication, and big data, information is definitely king. Every company depends on a steady flow of feedback to analyse how their products and services are performing in the market, what their clients appreciate, and what needs to change. The same holds true for the Four Seasons. In order for us to maintain our reputation and achieve the highest possible levels of guest satisfaction, we count on you, our guests, to let us know how your stay was and to share with us your experiences at every touch point within the hotel. There is no doubt that social media delivers the bulk of such information, as most guests will happily post their experiences – good or bad – on twitter, instagram and facebook, thereby giving us instant feedback, which in turn allows us to provide an immediate and reassuring digital or action-based response. We don’t rely on social media alone, but also welcome your feedback via email, via TripAdvisor, or via the feedback button on the guest information tablet that we have in each room. If you haven’t already done so, you can also download our mobile app to your smartphone and use it to communicate with us. Above all, we appreciate your response to the digital questionnaire that we send you by email a day after you check out of the hotel. As you can see, there is a myriad of means for you to communicate your wishes and feelings to us digitally; and yet, we will never neglect the most effective channel, the one which will always be our highest priority at the Four Seasons: a good old-fashioned face to face chat. Our success is built on personal relationships that social media will never replace. Our staff relish the opportunity to exchange a few words with you during the course of their day. Some of our team members absolutely thrive on it and feel their day is not complete unless they delight every guest they encounter! If you don’t already know who I mean, I am sure you will find out by the time you leave… because they will discover you! Enjoy your stay with us and bear in mind that every one of our team

NICK ARISTOU Executive Director

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members is here to ensure you do just that.

PUBLISHER Tasos Polydorou CREATIVE DIRECTOR / EDITOR-IN-CHIEF Eleni Polydorou eleni@polydoroudesign.com EDITOR Dina Mylordou EDITORIAL CO-ORDINATOR Paula Manoli SENIOR DESIGNER Maria Nicolaou ADVERTISING SALES Katerina Kyprianou katerina@polydoroudesign.com CONTRIBUTORS Yiota Mallas Paula Manoli Emily Millett

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LEADERSHIP IN ACTION

Message from the Executive Chairman ONLINE & OFFLINE, WE’RE LISTENING Welcome message from the Executive Director

Michaela Mobley Alix Norman Matthew Stowell COMMISSIONED PHOTOGRAPHY Louca Studios Jo Michaelides Dinah Kaprou DEC Audiovisual Photography PRINT PRODUCTION Laser Graphics Ltd

THE FOUR SEASONS HOTEL P.O.Box 57222, CY-3313 Limassol, Cyprus Tel: +357 2585 8000, Fax: +357 2531 0887 E-mail: inquiries@fourseasons.com.cy www.fourseasons.com.cy

PUBLISHED ON BEHALF OF THE FOUR SEASONS HOTEL BY: T&E Polydorou Design Ltd P.O.BOX 40353, 6303 Larnaca, Cyprus E-mail: eleni@polydoroudesign.com www.polydoroudesign.com

2018 Four Seasons Portrait

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 Four Seasons Hotel Limassol, can accept any responsibility for omissions or errors.

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FOUR SEASONS NEWS News, Events and Special Occasions SUITE ENCOUNTER Discover the grandeur of the Four Seasons Royal Suite INSPIRING INDULGENCE Treat yourself to a top-to-toe signature treatment at the Shiseido Spa LIMASSOL DIARY Don’t miss the main highlights of Limassol’s cultural scene RESERVED FOR YOU The Reservations Team: your first and unseen contact with the Four Seasons A FRAGRANT RITUAL Afternoon Tea at Colors café AT YOUR SERVICE Meet the Four Seasons Management Team DINEAROUND A gourmet excursion exclusively for Four Seasons guests

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RISE AND DINE The delights and delicacies of the Four Seasons breakfast DELECTABLE DECADE Vivaldi by Mavrommatis earns its tenth ‘Best Hotel Restaurant’ award BLACK IS BEAUTIFUL

Dark cocktails that capture elegance and high style A WEALTH OF FLAVOURS Culinary creations reflect the prosperity of the Chinese year of the pig SEA OF INSPIRATION Cypriot sailing champion Pavlos Kontides named Rolex World Sailor of the Year 2018 MAGNETIC LIMASSOL International mega-projects shape Limassol into an attractive lifestyle destination A WALK OF ART A new tour leads you to fascinating arts & crafts

workshops in Limassol

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Cyprus evolves into a key energy player in the region INSIDE STORY Duty Manager Charis Hadjineophytou

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ENERGY MATTERS

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HOTEL EVENTS & HAPPENINGS

ACROSS THE BOARD AWARDS In an industry as competitive as the hospitality industry, awards – especially those that are based on voluntary guest reviews and questionnaires – give credibility to a hotel’s promises and reflect the market’s appreciation. This year, the Four Seasons was proud to receive different awards from very different sources. During the World Travel Market in November 2018, the hotel earned recognition from a trio of important players in the industry: TripAdvisor, British Airways, and Jet2, all resulting from excellent customer feedback. In addition, the hotel’s in-house PADI certified scuba diving school, which has been resident at the hotel for many years, earned The International Travel and Hospitality Awards’ title of ‘Diving Company of the Year 2019 for Cyprus’. The hotel’s emphasis on superior gastronomy and consistently high quality was rewarded during the TimeOut Eating Awards Ceremony of 2018. Vivaldi by Mavrommatis, the hotel’s regular award-winning restaurant, earned the title of ‘Best Hotel Restaurant’ overall, while the Seafood Bar’s Chef, Stavros Kakofeggitis, was named ‘Chef of the Year’ (see p. 22). The Four Seasons would like to thank everyone for contributing to these new additions to the hotel’s collection of awards.

Quarterly

For many years now, the Four Seasons has been thanking guests for their valuable feedback with a

from Lanarkshire, Scotland, in the Four Seasons Lobby

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PRIZE DRAW

MR JAMES AND MRS ALISON CAMPBELL

quarterly prize draw for a free one-week holiday for two at the hotel. To enter the draw, make sure to hotel, and send it back by return email – you could be the next winner! The winners of the third quarter draw for 2018 were Mr James and Mrs Alison Campbell from Lanarkshire, Scotland. We look forward to welcoming the lucky couple once again and hope they will enjoy their Four Seasons prize.

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fill out the Guest Questionnaire that you will receive via email the day after your departure from the

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Community

SPIRIT

The Four Seasons has always been aware of its responsibility towards the community that has contributed to its success. As an expression of its appreciation, the hotel regularly supports various local charities in many ways. On 24 October, the hotel hosted the Red Cross Fashion Show, complete with catwalk and welcome cocktail. Just a few days later, Limassol’s leading women’s support group, ‘Gynaikeio Omilo Protoporia Lemesou’, celebrated its 40th anniversary with a gala dinner at the Four Seasons, courtesy of the hotel, and on 28 October, the hotel sponsored and hosted a fund-raising afternoon tea for the benefit of the Pancyprian Association of the Blind. Another worthy cause is ‘Hmera agapis paidiou’ (Love for Children Day), a foundation dedicated to the support of needy children. On 5 December, the Four Seasons substantially subsidised the foundation’s fund-raising dinner at the hotel. Such events are in addition to an ongoing policy that allows guests to opt out of a €2 contribution that is included in each hotel bill, raising a total of €8.000-12.000 a year in support of nominated charities.

GOING GREEN As an implementation of its environmental awareness, the Four Seasons has taken steps to qualify for the Green Key Award, a leading standard of excellence in the field of environmental responsibility and sustainable operation within the tourism industry. This prestigious eco-label represents a commitment to adhere to the strict criteria as stipulated by the Foundation for Environmental Education (FEE). Among other things, the hotel is hoping that guests will support its efforts by using their bathroom towels and bed linen for more than one day. In all guest rooms, a special card – with an award-winning design – explains how guests can communicate their wishes to the housekeeping team. Efforts to reduce the hotel’s impact on the environment also include the recycling of all waste materials: paper, glass, PMD and organic waste. Thank you for supporting this collective effort.

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In November, the Four Seasons was delighted to welcome the Greek tennis player, Stefanos Tsitsipas, currently ranked 15th in the world. Tsitsipas enjoyed some rest and relaxation, swimming and treatments, to detox and prepare himself for the coming season. In a video taken during his stay, the tennis pro shared his impressions of Cyprus, the Four Seasons, as well as his schedule of upcoming tournaments. You can view his video on Youtube, under A CYPRIOT BLISS! (TRAVEL VLOG #28).

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Culinary

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CHAMPIONS THE CYPRUS NATIONAL TEAM with three members from the Four Seasons, including Team Advisor and Trainer Panayiotis Charalambous, earns three medals at the Culinary World Cup 2018.

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Gastronomy

Organized by the World Association of Chefs’ Societies (WACS) every four years, the Culinary World Cup is the second largest culinary team competition. This year it took place on 24-28 November in Luxembourg, and the Cyprus National Team once again accepted the challenge, with three Four Seasons chefs among the 14-member team: Panayiotis Charalambous (Chef de Cuisine) in the capacity of Team Advisor and Trainer, George Constantinou (Executive Chef at Mavrommatis by Vivaldi), and Elena Diogenous (Pastry Chef). Under the guidance of Panayiotis Charalambous, the team’s hard work paid off, with a medal in each of competition’s three categories. In the Culinary Art Cold Buffet category, all dishes are presented cold, even if they are meant to be served hot. Judges evaluate the presentation, or what they refer to as ‘visual taste’. Among 29 countries, Cyprus earned a silver medal, proudly following gold medal winners Sweden, Singapore, Norway, Switzerland and Italy. In the Live Cooking category, a team of six chefs had six hours to prepare a 3-course menu of starter, main course and dessert for 110 guests – from scratch, on the spot, and with the judges present and watching, to evaluate economy, organization, kitchen teamwork, flow of the service, and finally taste and presentation. Here the Cyprus team narrowly missed the silver medal, but proudly accepted the bronze. Pastry Chef Elena Diogenous competed with 11 others in the category of Pastry Art and earned an overall bronze medal for her chocolate and sugar paste sculpture depicting a fusion of Cyprus elements: the island’s legendary goddess Aphrodite, the olive tree, and the Cyprus mountain goat, the moufflon. Congratulations to the Cyprus National Team, and to the Four Seasons chefs!

As it does every year, the Four Seasons once again hosted the Cyprus ‘Grand Chapitre’ of the Confr�rie de la Cha�ne des R�tisseurs on 1 December 2018. The ‘Cha�ne’, as it is widely known,

is the oldest active gastronomic society, founded in 1248 by the King of France, Louis Le Saint. The Cyprus Baillage, one of 88 local branches, was founded in the year 2000. Victor Papadopoulos, the current President of the Cyprus Baillage, is proud of the international character of the Cha�ne’s members in Cyprus, who come from Cyprus, France, Italy, Russia, Belarus, Lebanon, Austria and Switzerland. This year’s Grand Chapitre celebrated the induction of 22 new members and the promotion of 9 existing members, bringing the total membership in Cyprus to 175.

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It is worth noting the Cyprus ranks as the no. 1 branch, with the highest number of members, in relation to its population. To compare, Greece has only 43 members, Holland 180, and even France – the society’s home country – has only around 200-250 members. In recognition of the Cha�ne’s success in Cyprus, the society’s magazine – the ‘Cha�ne Revue’ – featured the Four Seasons in its latest edition, referring to it as the cornerstone of the Baillage of Cyprus and praising it for its high standards of gastronomy and regular awards.

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CHÂTEAU PALMER celebrated its Cyprus debut with a gala dinner at the Four Seasons. Pictured here are (left to right): Château Palmer Director Christopher Myers, H.E. the Ambassador of France Mr Rene Troccaz, Victor Papadopoulos from La Maison du Vin, and Four Seasons Executive Chairman Christos Mouskis

ONE OF THE MOST FAMOUS WINERIES in the Bordeaux region, Château Palmer, is known for its ageing potential and

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full-bodied velvet smoothness.

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Château Palmer

PREMIERE Château Palmer, a winery in the Margaux appellation d’origine contrôlée of the Bordeaux region of France, is one of the most famous Chateaux of that region, with a history that dates back to 1814. But it wasn’t till October 2018 that these fine wines reached Cyprus, via Victor Papadopoulous, owner of La Maison du Vin in Limassol. On 12 October Château Palmer’s Export Director visited Cyprus to present the winery’s collection to 120 professionals in the hospitality industry as well as wine connoisseurs and journalists. In the evening, the Four Seasons hosted a black tie gala dinner for 60 guests who appreciate fine dining at its best. The success of the dinner was not left to chance. First, Mr Papadopoulos chose four specific wines he wanted the guests to taste and forwarded the selection to Four Seasons Executive Chef Panicos Hadjitofis. Based on this selection, Panicos together with Four Seasons F&B Manager Yiannos Gregoriou designed the menu course by course, carefully pairing each vintage with a dish to match. These included – after the Ruinart Champagne reception – Lobster Salad to start, followed by Pigeon des Landes, Prime Beef Tenderloin, Comté Cheese, Trio of Chocolate Grand Cru, and Coffee and Petits Fours. The complete menu was tested and fine-tuned to perfection, ready to serve and sweep guests off their feet. Château Palmer is a high-end wine that can age up to 30-40 years. It is full-bodied, made predominantly from Merlot and Cabernet Sauvignon, velvet smooth, with a bouquet of black cherries and blueberries, mushrooms, black liquorice, and hints of new oak. For the dinner guests this was an evening to remember, one which combined the culinary expertise of the Four Seasons F&B team with the fine choice of wines from La Maison du Vin, in a unique package of extraordinary value.

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The Hospitality

OF ART

Regular guests at the Four Seasons are familiar with the connection between the hotel and art and are always on the lookout for new additions. In fact, by last year, the number of paintings in the hotel’s collection had exceeded the wall space available in the lobby and various corridors. Guests, however, were regularly enquiring about new pieces, often even interested in purchasing them. The time had come to create the hotel’s in-house Garden Suites gallery, an area dedicated to the exhibition of hand-picked paintings. The natural next step presented itself this year, in the form of cooperation with Artion Galleries in Limassol. The Greek-owned international gallery based in Geneva has several other branches in other locations in Switzerland, as well as in France, Greece, Cyprus, and soon in Lebanon. As agreed, Artion will display six carefully chosen and changing pieces in key locations across the hotel. The paintings and sculptures will enrich the hotel’s décor on the one hand, but will also put valuable collectors’ items, which are available for sale, at your fingertips. Look around – or ask our Reception and Guest Relations team to show you around – and you will be able to admire the exquisite work of artists from around the world. It’s like visiting a reputable international gallery… without leaving the hotel. For further details, contact Artion Galleries at: Tel: +357 22 505 367, info@artiongalleries.com, www.artiongalleries.com.

Four Seasons Vista Bartender Andriani Vladimirou has done it again. After winning Gold at the 14th Pancyprian competition of the Cyprus Bartenders Association, Andriani welcomed the challenge to prove herself on the international stage. In September she participated in the 2018 edition of the Lady Amarena competition, which attracts women bartenders from around the world. The competition was first launched in 2015 to celebrate the 100th anniversary of Amarena Fabbri and give female bartenders the opportunity to make a name for themselves – and that’s exactly what Andriani did.

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In the first stage, Andriani competed online against 35 other ladies from all over the world, and advanced to the final 10 who met in Rimini, Italy. The finalists included participants from Italy, Dubai, China, Rumania, Greece, Croatia and Hong Kong. Among them Andriani was the youngest – and walked away with the First Prize for her cocktail ‘Rumarena’, an original variation of the classic Italian Negroni. Congratulations to Andriani!

WOMEN IN THE MIX

Island Villas

Castle Residences

Living on the sea

TimeOut Eating Awards Chef of the Year is a great honorary award. In some cases it is also an example of how life sometimes leads us to unexpected places – with wonderful results. Meet Stavros Kakofeggitis.

CHEF

of the Year

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Four Seasons Sous Chef Stavros Kakofeggitis did not dream of being an award-winning chef. Born in Palaichori, in the district of Nicosia, he enrolled in the Hotel School at the age of 16 for lack of other options, uncertain what his future would be. Much to his surprise, he discovered that he felt quite at home and confident in the kitchen. After completing his studies, life once again pointed him in a rewarding direction when he went to the Four Seasons for training. Thirteen years have passed since then… His Four Seasons career wound its way through most of the hotel’s kitchens: Tropical Restaurant, the cold kitchen, then Mavrommatis Restaurant, and finally the Seafood Bar, which has been his primary focus since it opened in 2013. During the winter season when the Seafood Bar is closed, Stavros supports the banqueting team and reinforces the Colors café kitchen staff. This multifaceted experience was further enhanced with targeted training at the famous Michelin star restaurants Alain Ducasse au Plaza Athénée and Lasserre in Paris. His first taste of success – in the form of culinary awards – came in 2014 when he participated in the Cyprus National Team at the Culinary World Cup in Luxembourg, and contributed to 2 silver awards. But this year’s TimeOut Award is different. Stavros says: “This award is not based on a single competition or one day’s performance. This is an honorary title that is granted in recognition of reputation and longterm efforts.” What that means is that his nomination was made by food critics who have been watching him for years and have repeatedly sampled his dishes. It is an award that not only recognizes actual culinary skills, but also takes into consideration the chosen chef’s contribution to local gastronomy and singles out young individuals with great potential. The Chef of the Year Award was the culmination of the TimeOut Eating Awards ceremony which was held on 27 November 2018 at the Hilton Hotel in Nicosia. So where does Stavros go from here? He says: “Of course this award is a source of pride and satisfaction. But it comes with a responsibility; I even feel some inner pressure to prove – mainly to myself – that I really deserve it. In that sense, it drives me to try even harder and do even better…”

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MODA IN B O UT I Q UE

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SUITE

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As the first among equals of the Four Seasons guest rooms, the Royal Suite fulfils its promise by adding a dimension of Four Seasons Portrait

grandeur to your holiday or business accommodation.

A C C O M M O D A T I O N s p a c io us splendour

COMMANDING VIEWS Wrapped in panoramic sea views and trimmed with tropical greenery, the private terrace is an oasis that is both intimate and spacious. Gently shaded by a pergola, the ample and elegant seating area is a secluded place to relax or dine al fresco. The sundeck welcomes you with its refreshing infinity splash pool and jacuzzi; an invitation to let go of all tension while resting your eyes on the magical Mediterranean blue.

} MASTERâ&#x20AC;&#x2122;S HAVEN The plush Master Bedroom is a tactile haven of

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soft and smooth fabrics and textures, framed by an independent dressing room and a separate bathroom that makes bathing a sacred ritual with his & hers basins, hydro bath tub and relaxing steam room.

SIMPLY STATELY The new Four Seasons Royal Suite completes the hotel’s collection of accommodation categories in a most impressive way. The vast area is divided among the extravagant rooms, all beautifully completed with premium finishes and furnished with hand-picked contemporary pieces. The Master Bedroom adjoins a stylish dressing room and bathroom with separate steam room. A connecting second bedroom offers additional guest accommodation. The generous use of glass fronts capitalises on the enviable views, flooding the open-plan living and dining area with abundant, natural sunlight, as well as providing a backdrop of blue hues that is simply stunning. The addition of a tasteful work area makes this the ultimate suite, whether you are on a business trip or simply appreciate the luxury of space for maximum privacy, or even to celebrate a special occasion. From the suede wallpaper and Baccarat crystal, to the custom marble console and specially commissioned focal lights, the elevated luxury and comfort is

beautifully evident. And with subtle smart tech conveniences, the Royal Suite experience is unparalleled.

ROYAL SERVICE Naturally, the Royal Suite is completed by a host of services as splendid as its accommodation. Guests can enjoy the privilege of checking in directly in the suite while their luggage is being unpacked and as they savour the complimentary bottle of champagne, fresh flowers and deluxe fruit basket - with the latter replenished daily. The discreet and undivided attention of a private butler ensures there is always someone on hand to meet any requests or requirements. A shoeshine service, 20 mbps Wi-Fi throughout the suite, and a daily pre-dinner drink with canapés (between 5.30pm – 7.00pm) are all with the compliments of the hotel. And with the amazing terrace that can accommodate dinner or cocktail parties, guests can also opt to order a specially prepared private menu for entertaining in style.

} REFINERY & DINING Floor-to-ceiling windows wash the expansive openplan living and dining area with Mediterranean elements of high-tech functionality, such as the WiFi operated espresso machine, to create a luxurious and comfortable place to relax à deux or entertain business associates.

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vistas. Fine marble, silk and crystal merge with

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D I NA M Y LO R D O U

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INDULGENCE Whether your stay at the Four Seasons is defined by daily spa visits, or you only want to treat yourself to that one special wellness experience that revives and soothes every inch of your body, the Indian Ceremony of Indulgence should be on your ‘must-do’ list.

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Signature treatments are the DNA of a spa, the special attractions that differentiate one spa from another – and the Four Seasons Shiseido Spa has recently added another one to its menu: the 90-minute Indian Ceremony of Indulgence. This Four Seasons exclusive was developed, tested and finetuned over several months by Spa Manager Anna Donovan and her team. The treatment involves the trained touch of flowing hand strokes, the fragrant smell of Indian spices, the sound of soothing instrumental music, and the taste of herbal teas you’ll be sipping at the end of your treatment. The

combination is not random; Anna was after a very specific result: “I wanted to achieve that overall feeling of balance, and I wanted to get there along a path that could be customized, according to each guest’s ‘dosha’.”

WHAT’S YOUR DOSHA? As the name suggests, the Indian Ceremony of Indulgence has its roots in the Indian subcontinent, drawing on the principles of Ayurveda – the philosophical and spiritual holistic health tradition that focuses on disease prevention through lifestyle, exercise, treatments and nutrition. Although

S P A signatu re tre a tm e n t

levels, and usually slim. A PITTA type person is usually of medium body build, athletic with good muscle tone, fiery and temperamental. If you have a caring, nurturing nature, are easy-going and tend to put on weight, you’re like to fall into the third category, the KAPHA type. So, why does all this matter? Depending on your dosha, Anna will blend a corresponding mix of spices and combine it with a base oil to define the treatment and achieve the desired physical and mental balance when these spices are absorbed by your skin.

FROM TOE TO TOP

} THE INDIAN CEREMONY OF INDULGENCE is a top-to-toe signature treatment inspired by traditional Ayurvedic principles.

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this top-to-toe massage treatment is strictly speaking not an Ayurvedic massage, it is based on the Ayurvedic theory that each person belongs to one of three mind/body types – the so-called ‘doshas’. Most people have one predominant dosha, though some are identified as tri-dosha. “We start with the Prakriti analysis – similar to a lifestyle and medical questionnaire – to determine the person’s dosha, or constitution,” says Anna. Anna is happy to explain the differences in detail, but to summarize: VATA type defines individuals with high metabolism, who are hyperactive in thoughts and energy

The 3-part treatment starts with a foot-cleansing ceremony. As warm sesame oil is drizzled on your lower legs, a blend of spices – including desiccated coconut, cumin, coriander, star anise, cardamom, fennel seeds – is sprinkled on the oil before your feet are tenderly scrubbed and exfoliated. The effect of starting with the feet cannot be overstated, as it flows upwards, preparing you for the fullbody massage, one side of the body at a time, addressing the legs, back, neck and back of the head. Main long strokes alternate with mini-strokes, before you are turned over to repeat the process on the front of the body. The final stage of this dance of the hands is dedicated to the head, starting with a pressure point face massage, followed by a warm hair mask and scalp massage, ending with the quintessential Indian treatment – the Shirodhara. This slow and thin drizzle of warm oil on your forehead (the third eye) lasts for a full five minutes. As the rich oil conditions both your hair and scalp, your body and mind seem to simply float away. Equally suited for men and women, this rhythmic, deep-acting, stress-relieving experience enhanced with the matching atmospherics lasts for 90 minutes. Relax and allow your body to absorb the spice-infused oils, and the feeling and effect will be with you for much longer.

D I A R Y l i m a s s o l eve n t s

Limassol

diary

DECEMBER 2018

JANUARY 2019 ART EXHIBITION: HYSTERON, PROTERON, US

2019

December 1, 2018 – January 15, 2019

ART EXHI B I TI ON: HYSTERON, PROT ERO N, US The Archaeological Museum of Lemesos District hosts the exhibition ‘Hysteron, Proteron, Us’ by renowned Greek painter Dimitris Alithinos within the framework of the European Year of Cultural Heritage 2018 – ‘Our heritage: where the past meets the future’. Exploration of time features prominently in Alithinos’s work, and the selection of the archaeological museum is symbolic for its status as a place where ‘time does not exist; or where there is a multitude of times, conventionally determined.’ The artist endeavours to engage with the objects on display through his own works. 08:00-16:00, Monday - Friday (closed on public holidays) | Limassol Archaeological Museum 7 | Tel: 2530 5157

January – December HOP-ON HOP-OFF CITY TOUR Newly launched at the end of 2018, the ‘Hop-on Hop-off City Tour’ is the easy way to take in the main attractions of Limassol and its outskirts at your own pace. Choose between a 24 and 48-hour pass for an open-deck bus complete with

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audio guide in 10 languages, and

January – April

leave the bus at any of the 13 stops

G E R M AS OG E IA WA L KS

along the route to explore the places

Discover Limassol’s Germasogeia district through two unique guided tours that combine a

of interest at leisure. Highlights include

bus ride and walk to perfectly capture all the major sights of the area, from its interesting

the old town, Molos promenade,

architecture to its natural bounties. The tour, ‘A Village Blessed by Water’, explores the

museums, archaeological sights,

traditional character of the village through its famous dam and old buildings, including visits

castles, and the ancient city-kingdom

to a restored house and a church. The second tour, ‘Discover the Natural Environment of

of Curium with its well-preserved

Germasogeia’, takes in the countryside with its fragrant orange orchards, and links up with

mosaics and stunning Greco-Roman theatre. Daily, 09:00-15:00 Tel: 2526 7777 / 7000 3313 www.city-sightseeing.com/cyprus

the Forestry Department’s designated nature trail. Each tour takes three hours (with a 20-minute break). Comfortable shoes are strongly recommended. 10:00-13:00 | CTO Office, Dasoudi | Tel: 2532 3211 www.yermasoyia.org

D I A R Y l i m a s s o l eve n t s

FEBRUARY SCORPIONS IN CONCERT

FEBRUARY UTE LEMPER: RENDEZVOUS WITH MARLENE

FEBRUARY 14TH BLOSSOMING ALMOND TREES FESTIVAL

February 8

UTE LEMPER: RENDEZVOUS WITH MARLENE German singer and actress, Ute Lemper, recounts the life of iconic film star Marlene Dietrich with a performance comprising stories and songs from all chapters of Dietrich’s life. The show is based on a three-hour telephone conversation Lemper had with Dietrich in 1988, which she was able to craft into a show as ‘a personal homage to that great Lady’. Lemper herself has enjoyed a career spanning 30 years and has been universally praised for her interpretations of Berlin cabaret songs and her own compositions, as well as her portrayals in musicals and plays on Broadway, in London’s West End, and in Paris and Berlin. 20:30 | Rialto Theatre | Tel: 7777 7745 (box office) / 2534 3902 (information) | www.rialto.com.cy

February 24 14 TH B LO SSO MI NG ALMON D T R EES F EST I VA L The pretty mountain village of Limnatis at an altitude of 480m above sea level is surrounded by beautifully blossoming almond trees. Once a year the village invites visitors to find out all about this versatile and healthy nut through an annual almond festival. Visitors are treated to a glass of traditional ‘soumatha’ (made with ground almonds) and can sample other traditional products after watching demonstrations of how

The legendary German rock band, ‘Scorpions’, play one night in

they are produced. A folkloric entertainment

Limassol as part of their ‘Crazy World Tour’. The band previously

programme includes traditional dancing and

performed on the island in 2004 and 2006, and the concert has

music. A bus provides transportation from

been highly anticipated since they began their world tour in 2017.

the CTO office

Boasting a 40-year career and 18 studio albums, the band will satisfy

in Germasogeia,

their fans with some of their most famous hits, including the political

departing at 10:30.

anthem ‘Wind of Change’; ‘Send me an Angel’ and ‘Still Loving You’.

11:00-15:00

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February 9 SCOR P ION S IN CON C E RT

Limnatis Village Tel: 2532 3211 (CTO bus transfer) www.limnatis.org

20:00 Spyros Kyprianou Athletic Centre Tel: 2581 8164 www.soldoutticketbox.com

D I A R Y l i m a s s o l eve n t s

1 -10 MARCH LIMASSOL CARNIVAL

MARCH GREEN MONDAY

MARCH CYPRUS SUNSHINE CUP

March 1-10

LIMASSOL CARNIVAL As the official home of the Cyprus carnival, Limassol is the place to be during the 10 days of merriment leading up to Lent. Festivities begin with the grand arrival of the Carnival King – the cue for the city to let loose with fun street d�cor, costume parades, parties and other vibrant events. The culmination of the celebrations is the Grand Carnival Parade; a final extravaganza that sees hundreds of different organised groups taking part with flamboyant floats – complete with music and choreographed dance routines – as spectators line the streets in droves to watch the televised procession wind through the town. All details can be found on the municipality’s dedicated carnival webpage. www.limassolmunicipal.com.cy/carnival

March 3 CYPRUS SUN SH I N E CUP A 4.7km lap along the Limassol coastline and the ancient ruins of Amathous and Agios Tychonas welcomes cyclists to the worldfamous ‘Cyprus Sunshine Cup’ cycling tournament. Limassol hosts the Stage 2 race following the

The Green (or Clean) Monday bank holiday marks the start of the fasting period of Lent, which

Stage 1 race in Larnaca and Nicosia.

continues until Greek Orthodox Easter. Following immediately after the festivities of the carnival

The event now constitutes one of the most famous mountainbike series in the UCI calendar. It is a standard fixture in the early season

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March 11 G R E E N M ON DAY

racing schedule of many international cyclists. Amathus Archaeological Site www.cyclingcy.com

period, this is a day dedicated to nature and ‘clean’ eating, free of animal products – hence its name. It is customary for locals to head for the fields, parks and rural areas with groups of family and friends to feast on the traditional Green Monday picnic menu and enjoy the popular Green Monday activities, such as ball games and kite flying. Visitors can join the organised celebrations held by municipalities in Limassol and Paphos, which usually consist of complimentary entertainment, picnic food and drink. www.limassoltourism.com

D I A R Y l i m a s s o l eve n t s

MARCH STAND-UP COMEDY: MAKSIM GALKIN (RUSSIAN)

23-24 MARCH LIMASSOL MARATHON GSO

March 15

STAND-UP COMEDY: MAKSIM GALKIN (RUSSIAN) Russian comedian, singer and television presenter, Maksim Galkin, will be performing live at Monte Caputo. Famous for his impersonations and parodies of Russian personalities, Galkin is one of the most prominent showbiz stars of Russia, hosting several hit programmes, including talent and game shows. 20:00 | Monte Caputo | Tel: 2532 3211 | www.soldoutticketbox.com

March 17 21 ST LO GI CO M CY PRUS MA RAT H O N 2019 The annual ‘Logicom Cyprus Marathon’ takes place in the beautiful district of Paphos and features a Marathon, Half Marathon, 10km Race and 5km Fun Run. The marathon starts at Petra tou Romiou (Aphrodite’s Rock; the legendary birthplace of the ancient Greek goddess of love and beauty), and follows a coastal route along the Mediterranean Sea, ending at

March 23 & 24

the Paphos Medieval Fort Square by the

L IM ASS OL M A RATH ON G S O

harbour. The other races begin at the

The 13th edition of the island’s official marathon is back with a series of races

square. The 1st Cyprus Wine Run will also

starting at the popular Molos promenade. The flagship Marathon runs a flat

take place under the umbrella of the

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and fast 42.195km course from Molos all the way to Ancient Amathus and

marathon and is a 5km race that follows

back, while the Half Marathon (21km), Energy Race (10km), Corporate Race

a course through vineyards, farmland and

(5km), City Race (5km), and Youth Race (1km) all start and finish along

along dirt roads.

Molos. The marathon attracts large numbers of both runners and spectators

07:30

and is one of the island’s major annual sporting events. All information can

Petra tou Romiou (Aphrodite’s Rock), Paphos www.logicomcyprusmarathon.com

be found on the official website. www.limassolmarathon.com

DEVELOPERS

30 YEARS OF EXCELLENCE

2, Regas Fereos Street, Limassol, CY-3095 Cyprus, T; +357-25 344433, M: +357-99 561283, E :info@tryfonos.com

D I A R Y l i m a s s o l eve n t s

12 - 20

APRIL CYPRUS FILM DAYS – 17TH INTERNATIONAL FILM FESTIVAL

MAY STREET LIFE FESTIVAL & DORIANS CHALLENGE

APRIL GREEK ORTHODOX EASTER SUNDAY

7 APRIL DON QUIXOTE ROYAL BALLET

April 7

DON QUIXOTE ROYAL BALLET Rialto Theatre broadcasts Carlos Acosta’s vibrant production of ‘Don Quixote’ by the Royal Ballet direct from the Royal Opera House Cinema (London). Miguel de Cervantes’s novel ‘Don Quixote de la Mancha’ was originally choreographed by Marius Petipa to the music of Ludwig Minkus, and first presented by the ‘Ballet of the Imperial Bolshoi Theatre of Moscow’ in 1869. Acosta’s production has been hailed for its ‘virtuoso dancing, beautiful and technically demanding vision scene and the famous bravura and breathtaking Act III pas de deux’. 20:30 | Rialto Theatre | Tel: 7777 7745 (box office) / 2534 3902 (information) | www.rialto.com.cy

April 12-20 CYPRUS FILM DAYS – 17 TH INTERNATIONAL FILM FESTIVAL As the island’s official international film festival, ‘Cyprus Film Days’ has become a significant and respected cultural event appreciated by film makers and film fans alike. Cinema lovers can enjoy watching Cyprus premieres of productions screened and awarded at major

April 28

film festivals around the world, while there is

GREEK ORTHODOX EASTER SUNDAY

a special programme for young audiences.

Greek Orthodox Easter is the most revered event on the island, and one that

The event also features an international

is celebrated with a week of unique traditions leading up to Easter Sunday. As

film competition (Glocal Images). All the information and a list of screenings will be available on the official website nearer the time. Rialto Theatre, Limassol &

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always, the hotel will mark Easter in its own special way, and visitors are also welcome to attend church ceremonies across the region. Notable activities during Holy Week include the burning of an effigy of Judas on a bonfire on Easter Saturday after midnight mass, and the traditional yard games of Easter Monday

Zena Palace Cinema, Nicosia

that are organised by rural communities. The Easter Sunday family meal is

Tel: 7777 7745 (box office) /

typically barbecued lamb, and customary baked goods include ‘tsoureki’ (like

2534 3902 (information)

brioche) and ‘flaounes’ (rich cheese, raison and mint scones).

www.cyprusfilmdays.com

www.limassoltourism.com

May OPEN WINERIES Five of Limassol’s most reputable boutique wineries open their doors to the public to share their passion for winemaking and showcase their production methods and new vintages, while offering insight into the island’s viticulture through intimate tours and wine tasting. Visit ‘Vineyards Argyrides’, ‘Tsiakkas Winery’, ‘Vlassides Winery’, ‘Zambartas Wineries’ and ‘Kyperounda Winery’ on the Open Wineries weekend and discover the highquality Cyprus wines that makes the Limassol region the winemaking hub of the island. Each winery will post details on its individual Facebook page nearer the date. 11:00-17:00 Limassol boutique wineries Facebook pages: Argyrides Vasa Winery / Tsiakkas Winery / Vlassides Winery / Zambartas Wines / Kyperounda Winery

May 4 STREET LI FE F EST I VA L Described as ‘a celebration of positive energy in the city’, the annual ‘Street Life Festival’ transforms the old streets of Saripolou and Athenon for a full day and evening of urban celebrations and eclectic entertainment. The event includes commissioned graffiti on the old buildings; a programme of music and entertainment; street performers; colourful children’s activities; stalls with crafts and street food; stunt demonstrations, and a myriad of original artistic creations. Full details of the event will be posted on the official Facebook page nearer the time. Saripolou and Athenon Street Tel: 2535 3573 Facebook page: Street Life Festival

May 4 D ORI ANS C H A LLENG E Following the success of the first ‘Dorians Challenge’ in Limassol in 2018, the event returns to Molos promenade with over 20 obstacles by the beach and on the sea. The 5km course is non-competitive and welcomes individuals and teams to challenge their strength, endurance, perseverance and mental fortitude by climbing ropes, overcoming walls, sailing wooden rafts and crawling under nets – among other training obstacles. Tel: 2210 9018 www.dorianschallenge.com Facebook page: Dorians Challenge

D I A R Y l i m a s s o l eve n t s

1&2

9-12

JUNE CYPRUS - RUSSIAN FESTIVAL

MAY LIMASSOL BOAT SHOW

11-12

MAY GERMASOGEIA FLOWER FESTIVAL (ANTHESTIRIA)

7-9

21-23 JUNE SHAKESPEARE AT CURIUM – HAMLET

JUNE FESTIVAL OF THE FLOOD (KATAKLYSMOS)

May 9-12

LIMASSOL BOAT SHOW The prestigious ‘Limassol Boat Show’ takes place at Limassol Marina and is the largest boat show in Cyprus and the Eastern Mediterranean region, attracting over 25,000 visitors. More than 120 local and international exhibitors will participate in the 2019 event, which features new yacht launches, motor and sailing boats, recreational fishing products, free diving, seminars and water sports demonstrations. 17:00 (opening event) |15:30-21:30 (Friday – Sunday) | Limassol Marina | www.limassolboatshow.com

May 11-12 GERMASOGEIA FLOWER FESTIVAL (ANTHESTIRIA) The annual ‘Germasogeia Flower Festival’ (known locally as ‘Anthestiria’) is Limassol’s most colourful and fragrant spring celebration, and is back for 2019 in a renewed format. Taking place at the Germasogeia dam car park, it offers visitors a fresh flower market, exhibitions, entertainment and a parade of vibrant flower floats that winds its way along the coastal road. The full programme will be available online nearer the date. Germasogeia dam car park Tel: 2587 9898 www.yermasoyia.org

June 1 & 2 CYPRUS - RUSSIAN FESTIVAL The annual ‘Cyprus - Russian Festival’ is the biggest event across the EU, which is dedicated to friendship with Russia. It is an exciting extravaganza that combines the best of the two communities’ culture and entertainment. Over 10,000 visitors enjoy the traditional stalls and food court, exhibitions, parades and a multitude of fun activities and entertainment for children, including fairground attractions and workshops. The extensive entertainment programme of performances by famous artists from Cyprus and Russia as well as folk dance troupes is spread across three

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stages and includes a grand gala concert. 15:00-23:00 Limassol Zoo Garden Facebook page: Cyprus Russian Festival

June 7- 9 FESTIVAL OF THE FLOOD (KATAKLYSMOS) The Limassol Municipality celebrates the water-based ‘Kataklymsos’ festival with a weekend of events, culminating in the

Bringing you the best in pub hospitality, food quality and atmosphere since 1996!

Pentecost bank holiday (Whit Monday) that marks 50 days after Greek Orthodox Easter. Held along Molos promenade, the festival includes a programme of activities and entertainment both during the day and in the evening. Daytime highlights include boat trips, yachting races, water sport demonstrations and competitions, while the evening entertainment programme features music and dance, usually with a concert by a well-known artist. The full programme is available nearer the time on the municipality’s website. Molos Seafront www.limassolmunicipal.com.cy

June 21, 22 & 23 SHAKESPEARE AT CURIUM – HAMLET ‘The Performing Arts for Cyprus Charities’ will be back for their annual performance of a Shakespeare play at Curium Amphitheatre, this time with their production of Hamlet, directed by Janet Yianni. Shakespeare’s tragedy was written sometime between 1599 and 1602 and is set in Denmark. The story revolves around the revenge that Prince Hamlet is called to wreak upon his uncle – Claudius – by the ghost of Hamlet's father, King Hamlet. The Shakespeare at Curium productions are organised and performed with a team of local amateur actors and backstage crew who all donate their time for this non-profit performance, with the proceeds split between various charities on the island.

DISCOVER THE AGED MEAT EXPERIENCE

20:00 Curium Amphitheatre www.shakespeareatcurium.com

LIVE BRODCAST OF SPORTING EVENTS open daily: 10am-2am 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.

194 Amathoundos Ave, 4533 Limassol, Tel: 25 635155

Voted by public as most Original Pub 2016 for the third time.

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DESPINA

STELIOS

MARY

PANTELI

PAPAGEORGIOU

MICHAEL

Reservations Ofﬁcer

Reservations Supervisor

Reservations Ofﬁcer

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p h o t o g r a p hy

D I NA M Y LO R D O U

LO U C A ST U D I O S

RESERVED for you

In the age of online reservations and booking engines, it’s easy to forget that technology is only as good as the administrators behind it. Meet the Four Seasons reservations team; they are usually your first contact, but often remain unseen. Gone are the days when you used to contact a hotel, ask for Reservations, book a room – and that was it. Today, that part is often done online with a few clicks (or taps on the mobile), whether directly through the hotel’s website reservations system, or via an intermediary platform. But while IT systems have made the actual room booking quicker and easier, the highly competitive hospitality industry has generated a whole new concept: personalized travel accommodation. That covers various extras and special requests that eliminate the inconveniences or discomforts of being away from home. As regular Four Seasons guests know, that is also what gives this hotel the edge and separates it from the rest – and it’s in the hands of the Four Seasons reservations team, the human power that kicks in where booking engines reach their limits.

STELIOS PAPAGEORGIOU, LEADING THE TEAM

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Leading the 3-member team is Reservations Supervisor Stelios Papageorgiou, a Four Seasons veteran who has been in charge of this department for 23 years. He says: “Regardless of how it gets here, every room enquiry or booking lands on our desk and is the beginning of every client’s reservations ‘story’.”

What follows is an open-ended conversation that could include anything from revised travel dates and room upgrades, to enquiries about visa requirements or information about Cyprus. The chapter entitled Special Requests is continuously being rewritten and expanded. It starts with repeat guests who request the same room number with every reservation, to others who would like a room on a high floor or a low floor, requests for a certain type of pillow or mattress, families who need special baby accessories, guests with dietary preferences and restrictions, or advance orders for flowers, champagne or other gifts to celebrate a special occasion. Although every single request is taken very seriously, there are times when the team’s hands are tied… for example, when two guests request the same room, and their visits overlap. That’s when Stelios is called upon to find a solution, to do his magic. He says: “It’s a scenario that genuinely upsets us, but if it happens, I never just give up. We will look for the nearest possible alternative. It’s all about showing our guests that we really care.” And so, one email at a time, each reservation is customized, giving it that Four Seasons personal touch.

O U R T E A M p r e -a r r iva l s e r vic e

EVERY RESERVATION IS CUSTOMIZED with special requests that cover room amenities, special dietary requirements, and a host of other

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services that make the Four Seasons your home away from home.

MARY MICHAEL, ONLY A PHONE CALL AWAY Reservations Officer Mary Michael joined Stelios in the Four Seasons Reservations Department in 2011. Although she already had 19 years of experience in similar positions, it was in many ways a new beginning. Mary tries to explain: “We use the same system that other hotels use, but the whole environment is different; we all support each other, because we are all working towards the same goal.” It’s a case of ‘one for all, and all for the guests’. This policy is implemented in very practical ways. Mary says: “To begin with, we are completely paperless (but with an ultra-secure backup system). That means that the same information and every detail of every booking is shared and instantly accessible, so we all have a complete picture and can respond to any guest enquiry or follow-up, even on the phone, without keeping the guest waiting.” From her office that is hidden behind the reception desk, the phone is Mary’s preferred bridge to the outside world. Bubbly in voice and personality, she likes to be heard, not seen. “I cannot imagine living without my telephone contact to our guests.” With her communication skills and telephone manner she builds a close yet professional rapport with guests, often without ever meeting them face to face.

DESPINA PANTELI, TRAINED TO SERVE

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In 2008 and fresh out of university, Despina was encouraged by her father to apply for a secretarial position within the Four Seasons Reservations Department. Having no previous experience, she never believed she would be offered the job. She remembers: “On my first day I was so anxious… I was shaking.” But all her fears of the responsibility, the demands, and the expectations of the island’s top hotel soon evaporated. “The induction, the guidance, the teaching and support was just like a continuation of my studies. For the first three years I was learning something new every day; my mother thought I was going to a seminar every day…” Step by step, Stelios and Despina introduced her to the reservations system, the process, procedures and policies,

and in 2013 she was ready for her new role as the team’s second Reservations Officer. It’s a role that ensures there is never a dull moment, and it allows Despina to take initiative in terms of her response to guest requests. “Seeing a guest’s genuine appreciation is a very touching experience… you can’t imagine what that feels like,” she says.

CARING AND COMPLIANT One of the most important tools the reservations team employs to make repeat guests feel comfortable and at home is the guest history database. This is where they record your favourite room, your birthday, special requests and preferences, as well as other details that allow them to provide your needs and offer you a string of wonderful surprises, without being reminded. Here’s the catch: Since the implementation of the European Union’s most recent privacy regulation – the General Data Protection Regulation (GDPR) – in May 2018, the hotel may not save any personal data without your explicit consent. In other words, soon after you check out, all such records must be deleted – unless you give written permission for the hotel to save them. Stelios says: “We have always protected our guests’ privacy – not only their personal data – like a hawk. We believe it is very important to maintain records of health issues in particular, like food allergies and intolerances, or other medical needs. Obviously, we will not do that now without our guests’ written consent.” Most repeat guests appreciate the hotel’s discretion and do sign the required consent either at check in or at departure, allowing the hotel to optimize their service. For privacy and other reasons, Stelios, Mary and Despina work behind closed doors; but if you were a fly on the wall in that office, your head would start spinning just watching and listening to them. This is an environment where the constant and efficient buzz of work is punctuated with a polished telephone manner and where three heads work like one. Unless you specifically ask for them, you might never meet this team. And yet, they ‘see’ you as their top priority.

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AFTERNOON TEA offered guests a choice of seven different festive teas, with or without the full Afternoon Tea Tower, a decadent caddy of bite-sized sandwiches and cakes expertly crafted by the Colors team.

H I G HLLI M I GAHSTS O te a L tre d iaary ts

text MICHAELA MOBLEY

p h o t o g ra p hy DEC AUDIOVISUAL

D I NA H KA PRO U

A fragrant

RITUAL

Afternoon Tea… a time-honoured ritual and an annual event at Colors café, held during the festive month of December to warm the spirit with the fragrance of exquisite teas that are served all year round.

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H I G H L I G H T tea treats

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p Presenting celebrity teas and infusions, Colors café’s annual event came courtesy of the famed French tea brand Dammann Frères, whose history in sourcing, flavouring and selling teas dates back to 1692. In advance of this sophisticated repas, Dammann Frères’ tea sommelier Mathilde Avedissian came from Paris to train the Colors staff in the preparation of the beverage selections. “Tea is a product of pleasure,” says Mathilde. “For Dammann, this includes the specially added fragrances, oils and perfumes of the tea, and attention to detail in the way it is presented.” Guests could select an individual pot from a carefully chosen menu of seven festive teas, or opt for the full Afternoon Tea Tower, while flutes of Prosecco Aldegheri DOC or Moet et Chandon champagne added a celebratory accent. Executive Director, Nick Aristou says, “Last year we offered afternoon tea only for a week, but it was so popular that we decided to extend it to a month this year. People’s curiosity and appreciation of tea tasting is growing, and at Colors we want to offer the best – and chose Mathilde to present the Dammann Frères collection.” Over the course of the event, beautiful gift boxes and chests filled with a selection of teas for the beginner and the connoisseur were – and still are – available for purchase.

THE DAMMANN FRÈRES COLLECTIONS OF TEAS is available all year round at Colors café for everyone to enjoy. For the festive season Christmas teas were served, with the tea expert’s favourite being the stunning Noël à Prague.

SAMPLING THE FINEST

At the Colors Afternoon Tea event, guests sampled a unique selection of festive teas, including Noël à Paris, a black tea combined with cherry, almond and ginger. The Christmas Green Tea was scented with orange and vanilla with apple notes, and Rooibos de Noël captured gingerbread, bitter orange and black cherry. A decadent caddy of bite-sized sandwiches and cakes accompanied the brewed offerings, expertly crafted by the Colors team, comprising a medley of exquisite savoury sandwiches featuring Borodinsky, rye and white bread filled with smoked salmon and cream cheese, honey-baked ham and mustard butter, farm chicken breast, avocado and horseradish cream, and egg, mayonnaise and mustard cress. Sweeter bites included raisin and plain scones with cream and strawberry jam, red fruit tarts, éclair vanilla crème brûlée, chocolate cake stuffed with praline, and traditional fruit cake.

THE WORLD OF TEA

As guests talked to Ms Avedissian, they were drawn by the pure delight and complexities of tea making. Mathilde became a sommelier due to her interest in tea and her

MATHILDE AVEDISSIAN, the Dammann Frères’ tea sommelier, came from Paris to train the Colors staff in the preparation of the beverage selections.

TEA FOR ALL SEASONS The Dammann Frères collections of teas are available all year round at Colors café for everyone to enjoy. For the festive season Christmas teas were served, with the tea expert’s favourite being the stunning Noël à Prague, a black tea with flavours of chocolate, caramel and prune with a dash of vodka and clementine essential oil. For springtime, Mathilde recommends ‘Miss Dammann’ with green tea, ginger bites, lime and passion fruit essential oil, a blend that is as fresh and floral as spring blossom. ‘Enjoy Summer’ is the tea for those days at the beach, as its green leaves, orchard fruit, melon, wild strawberries, spearmint and cranberry flavours are perfect served iced. Nick Aristou concludes, “Afternoon Tea is a sophisticated celebration for family and friends, a time to enjoy the finer things of life. We will be making this an annual event and we encourage people to add it to their calendar for next year. Meanwhile, we are proud to present the Dammann Frères gift boxes, so our guests always have access to one of the world’s most beautiful tea products.”

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background in food engineering; and at Dammann Frères she learned the full process from sourcing to tasting. She explains: “Leaves come from many tea growing countries – from Japan and China to India, Africa, Nepal, Iran, even New Zealand. Our buyers travel to pick the harvest and taste the quality, while our flavourist is the chef, mixing leaves and essential oils. Everyone who is involved in the tea world is passionate; we even have the mystery teapot in the office each day, which is our challenge to find the correct taste from over 300 Dammann teas.” Enjoying the taste is an essential part of drinking tea, and the correct preparation is crucial. On the back of every Dammann tea packet is the correct serving temperature – too hot and it becomes astringent, too cold and the taste decreases. Infusion time is all-important as is the quantity of tea used, recommended at 2 grams per 15cl of water. The innovative Dammann Cristal sachets are the perfect packaging, allowing the leaves to expand to their full extent and flavour. Forget the milk and sugar, and choose a tea that suits the palate. Mathilde says: “As I travel the world, I see that different nationalities prefer different characters of tea. In Cyprus, for instance, Oolong tea from China with caramel aromas tends to appeal the most.”

F O U R S E A S O N S t e a mw o r k

YOUR at

SERVICE As the number of local and international awards that the Four Seasons has received continues to grow, it becomes ever more evident how much the longstanding management team and their staff contribute to the hotelâ&#x20AC;&#x2122;s achievements. After all, such awards are all based on guest feedback, which in turn is the result of the personal attention that guests enjoy. Meet some key members of the team and talk to them. Remember, theyâ&#x20AC;&#x2122;re always happy to serve you.

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Foundations of Hospitality

COSTAS NICOLAOU

ANDREAS LOIZOU

YIANNIS IOANNOU

YIANNOS GREGORIOU

Financial Controller

HR & Quality Director

Assistant Hotel Manager

Group Food & Beverage Manager

CHARIS HADJINEOPHYTOU

ANGELOS ILLAMBAS

LANA PERIKLEOUS

COSTAS NICOLAOU

Duty Manager

Group Chief Engineer

Guest Relations Ofﬁcer

Operations Manager

MARIA TENEKETZI

ANDREAS ALKIVIADES

DEMETRIS NICOLAOU

Food & Beverage

Assistant Front Ofﬁce

Guest Relationships

Food & Beverage

Adm. & Sales Manager

Manager

Service Manager

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LEONIDAS LEONIDOU

F O U R S E A S O N S t e a mw o r k

Smooth Operation

MARIOS

LAMBROS

NEARCHOS

CHRISTINA

STELIOS

GEORGIOU

LAMBROU

EVANGELOU

VENIZELOU

PAPAGEORGIOU

Purchasing Manager

Assistant Chief Engineer

Back of House Manager

Executive Housekeeper

Reservations Supervisor

Culinary Arts

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GUAN RUIJONG

PANICOS

PANAYIOTIS

DEMETRIS

Seasons Oriental

HADJITOFIS

CHARALAMBOUS

HADJIYIANNIS

Head Chef

Executive Chef

Chef De Cuisine

Executive Pastry Chef

EXCLUSIVE SEAFRONT LIVING

A world-class seafront development, in ultra-desirable Limassol in Cyprus, with unobstructed sea views from all apartments. Residents will enjoy luxurious interiors with impeccable specification as well as five star facilities including

For more information or to arrange a private appointment contact:

a spa, gym, residents lounge, concierge, club house and a unique high-end shopping and dining plaza. The hugely successful first phase has now sold. The sales success continues with the release of the new Signature Collection apartments, now available. CGIs are indicative only.

Limassol, Cyprus T+357 25 510 888 limassoldelmar.com

F O U R S E A S O N S t e a mw o r k

Gastronomy

LENIA DEMOSTHENOUS

DAVID WALKER

ARESTIS JOHNSTON

Maitre d’Hotel

Assistant Food & Beverage

Assistant Maitre d’Hotel

Service Manager

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MARIOS DEMOSTHENOUS

MICHALIS THEODOROU

Bars Manager

Colors Café Manager

KYRIACOS THEODOTOU

STALO ARABANTZI

SAVVAS PAPATHOMAS

Restaurant Supervisor

Banqueting Supervisor

Vivaldi by Mavrommatis

Seasons Oriental

Head Sommelier

F O U R S E A S O N S t e a mw o r k

Developing the Business

MARINOS

ANTONIO

LARYSA

ELISA

KLERI

SHAXIATES

CASSERA

BORGARDT

PASTIDI

MICHAEL

Sales & Marketing

Group Corporate

Sales Manager

Conference & Incentive

Digital Marketing

Manager

Sales Manager

Manager

Fashion and Leisure

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ANNA

MARY

Kindergarten & Moments

DONOVAN

CHRYSOSTOMOU

to Enjoy Supervisor

Shiseido Spa Manager

Fashion Director

ALECOS ALEXANDROU

HEIKE IOANNOU

Le Club Actif Sports Manager

DINEAROUND a gourmet excursion

FOUR SEASONS RESTAURANT COLLECTION

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VIVALDI BY MAVROMMATIS

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 Last order: 22:30

Opening time: 19:00 Last order: 23:00

Winner of the TimeOut Eating Awards’ title of ‘Best Hotel Restaurant’ for the tenth time, Vivaldi by Mavrommatis serves a menu of fine and fresh Mediterranean cuisine with the distinctive influence, creativity and touch of the Cypriot Michelin-star Chef Andreas Mavrommatis from Paris.

The Head Chef and his team from Hong Kong have established this unique dining room as the best Chinese restaurant in Cyprus, serving an exquisite menu of culinary delicacies from the Far East. Their motto is, ‘Preserve the old, but know the new’, as they bring you traditional favourites adapted to today’s taste preferences.

The focus at the Seafood Bar is on the finest and freshest fish and seafood on the island, as well as sushi. The magnetic summery setting offers a food experience not to be missed, accompanied by a white Burgundy, Chardonnay or Ruinart Champagne – and the wonderful views across the sea. Open from May to October Closed on Thursdays

G U E S T p rivile g e s

Our DineAround programme, which offers you exquisite meals at preferential prices, is once again yours to enjoy this summer season. The gourmet collection includes the most popular cuisine, served in ﬁve different award-winning restaurants and in enchanting settings across the Four Seasons and the Amathus Beach Hotel. Enjoy your gourmet excursion… It’s an exclusive pleasure for our valued guests. Bon appetit!

AMATHUS RESTAURANT COLLECTION LIMANAKI

THE GRILL ROOM

DINEAROUND DETAILS DineAround offers you a 3-course 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. At Limanaki you can choose one of two pre-set menus.

INTERNATIONAL GRILL

Opening time: 19:00 Last order: 23:00

Opening time: 19:00 Last order: 22:30

Acknowledged as the best fish and seafood restaurant in Cyprus for more than 30 years, Limanaki is literally only a few steps from the water. Its success is based on the assurance that the fish you are served in the evening was swimming in the sea that morning; and there’s an expert on hand to tell you all about the wide array of oysters, fish and other seafood on display. Open from May to October

With a magical bay view, The Grill Room is the home of prime cuts of meat from around the world, as well as fish and poultry, cooked in the worldfamous Josper grill/oven, known to bring out the qualities of each carefully sourced ingredient. Consult the champion sommelier for the perfect wine to match your order and enjoy your dinner indoors or on the terrace, just a few metres above the sea.

The offer is applicable for a minimum of 3 dinners in the restaurants of your choice from the DineAround collection.

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 Reception staff, who can also make your table reservations at the restaurants of your choice.

Please present your voucher at the restaurant upon arrival.

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FISH RESTAURANT BY THE SEA

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and dine

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60 PB

H O S P I T A L I T Y besp ok e b re a k fa st

Mornings at the Four Seasons offer you a magical start to the day as the ritual of breakfast takes on a whole new meaning. The experience curated by the hotel for the most sacred of meals is well worth a wake-up call.

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H O S P I T A L I T Y be s p o ke br e a kfast

UPON REQUEST, the chef will prepare the day’s signature plate, such as poached eggs or Eggs Benedict, made to order.

} THE ROOM SERVICE BREAKFAST MENU offers a variety of à la carte options, from Norwegian salmon to the Royal Breakfast, an extravagant spread of gourmet delicacies, complete

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with Ruinart Champagne.

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different cultures, the buffet features international dishes such as the Greek bougatsa (a custard-cream filled pastry), quiches and pies of Northern Europe, Belgian waffles and Grechka (or kasha), a type of buckwheat that is a popular porridge in Russia. With each breakfast comes a culinary surprise, as the hotel patisserie decides on a delicacy of the day that is prepared at the cooking station and enjoyed fresh from the stove or the oven. Croissants, unusual breads or unique crepe recipes can be whipped up to enhance your plate. And to wash it all down, be sure to visit the ice bucket stacked with bottles of bubbly indulgence.

HOME GROWN

Breakfast is a time for nourishing body, mind and soul, and every stay at the Four Seasons promises an extraordinary meal at dawn. From the comfort of your hotel suite or the oasis of Tropical Restaurant’s garden setting, breakfast is a series of culinary presentations beautifully executed for the eyes and palate to savour. With every sunrise, breakfast at the Four Seasons communicates gastronomic expertise more than any other meal on the hotel grounds. It is an unmatched smorgasbord of flavours to satisfy every discerning palate. “We are proud to serve one of the most extensive breakfasts available in the international hotel market” says Nick Aristou, Executive Director of the Four Seasons, “and we are determined to provide consistency in the variety and quality of our breakfast experience.”

SUNNY SIDE UP

BESPOKE BREAKFAST For the Four Seasons’ chefs, the individual tastes and preferences of hotel guests are a source of inspiration for their breakfast portfolio. “Upon request, we create complimentary made-to-order dishes for our guests, courtesy of the hotel,” explains Nick. Once you are escorted to your chosen table, the waiter informs you of the day’s signature plates that can be specially prepared. “It can be poached eggs on your favourite kind of bread or Eggs Benedict for something a little more intricate,” says Food and Beverage Manager Yiannos Gregoriou. Any restrictions due to allergies, intolerances or specific nutrition plans? No problem. The hotel chefs are on standby to serve a personalised menu for the duration of your stay. “In such cases, the chef usually meets the guest upon arrival at the hotel to draft a daily plan that includes customised breakfast options,” says Yiannos. At the same time, niche ingredients are sourced and modified versions of breakfast items are prepared in order to meet specific dietary requirements. “We live in an age where an increasing number

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Regardless of your craving or eating regime, Tropical Restaurant is the gateway to a lavish morning menu that could easily match a royal banquet. Waiting to greet you is a myriad of offerings spread across seven buffet stations, filled with both wholesome and hearty suggestions. From daybreak, the hotel patisserie prepares handmade muffins, doughnuts, breads and other oven-based luxuries from scratch. For highprotein fanatics there is a dedicated delicatessen section with artisanal cured and smoked meats and cheeses to suit every palate. Animated chefs with pans in hand await requests for all kinds of omelettes with a host of tasty additions. They can be accompanied by many other hot dishes, ranging from poached fish to pancakes. The health-conscious eaters can feast their eyes on the fruit corner with tropical and local fruit, or the extensive selection of natural and fruit yoghurts, or the fresh honeycomb oozing with honey. With respect for

The Four Seasons is also a proud supporter of the ‘Cyprus Breakfast’ initiative, a concept of the Cyprus Tourism Organisation (CTO) that was launched in 2015. Leading hotels on the island actively support the CTO’s mission to showcase the rich cuisine of Cyprus that is intertwined with the island’s history and culture. A section of the buffet is dedicated to traditional local products that highlight the culinary heritage that lives on in the households and workshops of the island’s food crafters. This is your chance to explore homemade cured meats that are exclusive to Cyprus – such as hiromeri and lounza – and cheeses such as kefalotyri and anari. Taste popular pies that are typical welcome snacks in most Cypriot homes, such as bourekia (a fried pastry) filled with halloumi, or tahinopitta, a pie flavoured with cinnamon and tahini. These authentic foods are presented along with information cards to enlighten you on the history and qualities of each Cypriot treat.

H O S P I T A L I T Y be s p o ke br e a kfast

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CYPRIOT BREAKFAST FAVOURITES, such as anari cheese topped with fresh honeycomb and walnuts alongside fresh and dried fruit, add local flavour to the first meal of the day.

of guests avoid gluten products; so we do our best to source appropriate cereals or to prepare pancakes and croissants that are safe to eat but also rich in flavour. We have a full selection of non-dairy milk, from almond to coconut or soya, for those who prefer to avoid lactose,” says Yiannos. The hotel’s room service includes a breakfast menu in order to satisfy a desire for a more private and intimate morning meal. The simple completion of a form is your ticket to a breakfast surprise like no other. You can choose from a variety of breakfast menus that are easily adaptable to your tastes and preferences. A user-friendly form allows you to leisurely design your breakfast by choosing your preferred cereal, type of omelette, flavour of yoghurt, or combination of fruits in a customised salad. Additional à la carte items will satisfy every appetite, ranging from Cypriot offerings of anari cheese with honey and walnuts to heartier servings such as steamed Norwegian salmon with Hollandaise sauce and asparagus. For a more exclusive and extravagant morning, the Royal Breakfast is a tantalising spread of home-smoked salmon, caviar, freshly prepared truffle omelette and Ruinart champagne, among other luxurious dishes. And to ensure that nobody misses out, baskets of treats are frequently prepared for early departures between four and seven a.m.

NEW HORIZONS

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Thanks to the ongoing professional development of the culinary team and a commitment to food innovation, the Four Seasons breakfast spread offers you an ever-changing display of flavours, as new approaches and recipes regularly enrich the diversity of morning treats. At the start of December, Nicolas Georgiou, one of the hotel’s pastry chefs, completed a stint at Plaza Athénée, one of the most historic hotel establishments in Paris. “Nicolas’s training is an important step towards expanding our selection of Viennoiseries, cakes and breads for the coming year,” explains Yiannos. In line with worldwide trends, there has also been a conscious shift to satisfy the ever-increasing percentage of non-meat eaters. Eddie Shepherd, one of the most renowned vegetarian chefs of the United Kingdom, has won countless awards for his twist on the ordinary. He visited the hotel in November 2018 and will return in the winter of 2019 to share his secrets with the Four Seasons culinary team. “Shepherd’s work will transform the menus of all our restaurants; at the same time, it will inspire our chefs to design exciting vegan and vegetarian dishes exclusively for breakfast time,” explains Yiannos. At the Four Seasons, the dawn of a new day brings light to a unique breakfast table for you to explore and enjoy. Resist the temptation to sleep in… because seeing is believing, and this is one culinary show you don’t want to miss.

DECADE

delectable

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True to Vivaldi by Mavrommatis tradition, the restaurantâ&#x20AC;&#x2122;s culinary masters welcome the New Year with the seasonâ&#x20AC;&#x2122;s most fitting flavours. This year also marks a decade of gastronomic success: in the ultimate contest of restaurant greats, this winner once again passes with flying colours.

G A S T R O N O M Y t a s t e o f s uc c e ss A LIGHTER EDITION of Italian tiramisu with no reduction in flavour.

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The traditional dessert is dismantled as the cocoa-infused mascarpone is wrapped in dark chocolate and surrounding cubes of sponge cake absorb the flavours

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of Amaretto, chocolate and toffee.

A SUCCULENT FILLET of John Dory fish is teamed with grilled calamari to create a more intense flavour of the sea. Nestled in a tangy coriander broth, it invites you to savour the luxury of simplicity lent by

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Mediterranean herbs.

OPEN TORTELLONI, a creation unique to Vivaldi by Mavrommatis, is filled with an

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oxtail ragu. Lightly flavoured

A TYPICAL FRENCH CREATION

with rosemary, thyme and bay

receives a Mediterranean twist.

with bursts of a powerful

Pan-seared duck foie gras with

parmesan espuma.

gingerbread condiment may be enticing in itself, but the nectar of clementine confit droplets transforms this dish into a divine offering.

leaf, the meat sauce is dotted

SEABASS CARPACCIO, sliced bottarga, crispy fennel and courgette create a layer of textures with every bite, lime zest and crystallised lobster coral –

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a kaleidoscope of both taste and colour.

This T his winter the Four Seasons has added yet another accolade to its legacy. Vivaldi byy Mavrommatis continues to reign over the island’s restaurant scene, following b iits ts recent TimeOut award for ‘Best Hotel Restaurant for 2018’. Given that the rresults esults of the competition are determined by food critics and the general public, tthe he award is testament to both the unrivalled reputation and the popularity of Vivaldi V ivaldi by Mavrommatis through the years. It is a title that has been deservedly eearned arned for a record tenth time, and although the menu is regularly reviewed, tthis his restaurant appears to have developed a winning recipe that underlines its eenduring nduring success.

FRENCH CONNECTION

An essential element of Vivaldi by Mavrommatis’ identity is the long-standing alliance with Andreas Mavrommatis, the Paris-based chef of Cypriot origin who has diligently guided the restaurant as its culinary consultant for many years now. As 2018 also granted Chef Mavrommatis the honour of a Michelin star, the year constitutes a tour de force in the restaurant’s history. “We continue to inspire other restaurants with our unique approach to Mediterranean cooking and our commitment to further raising our standard,” explains Yiannos Gregoriou. “Our focus is on systematically upgrading our plated collection to bring new flavours to the table that are both innovative and harmonious,” he adds.

WINTERTIME WONDER

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Vivaldi by Mavrommatis is a leading example of successful Mediterranean cooking in which the individual influences of the region’s national cuisines are melded into a broader experience of dining possibilities. The revised menu adds warmth to the first months of 2019 with hearty and rich dishes enhancing the selection. Foie gras and ragu make a comeback to the meat options and provide extra opulence. In parallel, the enticing seafood suggestions are light in consistency, and yet each bite is packed with a punch. Alongside these culinary novelties you can still savour household favourites like tiramisu ‘Vivaldi-style’. The restaurant chefs boldly broke with tradition with their interpretations of traditional desserts to create a legacy of their own. Together these creations cover a wide spectrum of flavours and textures in order to satisfy individual tastes. Now that the new menu is complete, the staff await their winter audience to signal the next movement in Vivaldi by Mavrommatis’ culinary concerto.

Available at

Four Seasons Boutique

Tel: +357 25858145 boutique@fourseasons.com.cy OW N E D A N D O P E R AT E D B Y M U S K I TA H O T E L S LT D

V I S T A B A R l iq u id e le g a n ce

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BLACK

is beautiful

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The latest global trend in cocktails is all about the mysteries of darkness. Always one step ahead of the curve, the professional mixologists of the Vista Bar will soon be introducing six new cocktails with a common theme: Black is Beautiful.

BLACK MOJO forest fruit puree transports you to a black sand Cuban beach.

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This berry-forward Mojito of dark rum and

V I S T A B A R liq uid e le ga n c e

BLACK MADONNA An ebony Margarita,

ESPRESSO MARTINI

straight up or on the rocks,

Floating chocolate flakes

is more than exotic – it’s

surprise the senses as

decadence defined.

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you sip through creamy espresso foam that crowns a Stolichnaya base.

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MIDNIGHT PALOMA Citrus intensity and tequila fire are intriguingly balanced by a rim lace of Black Sea salt.

CARIBBEAN QUEEN A traditional Daiquiri made doubly silky with

visual notes reminiscent of

MARIA NEGRA The Kalamata black olive

you on a languid journey round the Greek Islands.

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powder that edges this classic Bloody Mary takes

black liquorice.

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In the realm of fashion, black is synonymous with elegance and high style; and now it seems this midnight shade of glam has also penetrated the continually evolving world of food and drink. Ever since the French developed cooking into haute cuisine, it has been subject to the whims of culinary artistes seeking to innovate with unique creations that express their bold but playful passion for discovery. Over the years, diners have come to accept Molecular Gastronomy, David Chang’s Modernist Cuisine and the ‘Techno-Emotional Cuisine’ of El Bulli’s Ferran Adria. In the equally diverse universe of cocktails, progressive bartenders have experimented with a wide variety of ingredients and combinations of spirits. In the Americas, mezcal has overtaken tequila as the main ingredient in Margaritas, Sunrises and Palomas. Natural vegetable juices such as beet, carrot or celery extracts are catching on. There are exotic fruit and flower garnishes and flavoured smoke. But the most exciting and perhaps decadent trend in cocktails has taken its cue from the food industry which realized more than a year ago that Black is Beautiful. Mexico City, the new international hub for forwardlooking practitioners and pursuers of modern art, boasts of menu entrees and tortillas made from black corn. The best New York bakeries feature an assortment of black bagels. London sweets shops offer delectable all-black cupcakes. In Rome and Milan, black gelatos and ices are so popular they sell out halfway through the afternoon. Even health-conscious Los Angeles has its onyx-coloured, detox lemonade. At first, bartenders worldwide were hesitant to offer their patrons a menu of black cocktails, worried that the aesthetics might undermine the atmospherics. But they soon noticed that the noirish drinks quickly became the most popular. It turns out, most of us have at least a touch of desire for adventure and the exotic. At a recent competition in Italy, Four Seasons bartender Andriani Vladimirou was introduced to a new product from Bologna – Gum Nero – which combines the characteristics of gum syrup with those of vegetable charcoal, thereby adding a silkier texture to every cocktail it enhances. But the skillful staff of the Vista Bar goes beyond simply mixing this ebony concoction into its black-themed libations. Black olive powder, dark espresso coffee, Kahlua, fine chocolate and black sea salt are also used to create a roster of liquid black magic that is pleasing to both the eye and the palate.

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Chinese New Year celebrations are a time filled with optimism, and 2019 is particularly auspicious. Starting on the 5th of February, it is the year of the twelfth sign of the Chinese zodiac, the Earth pig, a symbol of luck, good fortune and prosperity.

G A S T R O N O M Y orienta l ce le b ra tion

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The sacred pig promises

LIKE A SPRINKLE OF ROSE PETALS, these dumplings ornament the table

moments of prosperity in the professional sphere and success in personal relationships. To reflect the good fortune that lies ahead, Seasons Oriental is kicking off the winter season with a series of magnificent culinary creations. Introducing relatively rare and premium ingredients to signature recipes, they will form the basis of the New Years’ Eve Dinner at the hotel. Altogether this rich assortment of flavours constitutes the ultimate menu to welcome the new year on the most positive note. Here are some of the delectable tributes to the lucky charm of 2019.

with their immaculate design. Whether it’s the scallop, prawn and celery steamed version

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or the pan-fried pork dumplings with cabbage and mushrooms, the

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bouquet of flavours are a taste jackpot.

THIS KING OF THE OCEAN is a timeless symbol of luxury that demands subtle accompaniments. Sautéed lobster is therefore dressed with a flavour mantle of fresh ginger, spring onion, cashew nuts and pak choi.

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THESE TRADITIONAL HONG KONG PARCELS bear the colour of good luck,

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thanks to the red tint of the rice-flour. The filling of prawn and shitake mushrooms and the dressing of unagi sauce together emulate the unravelling of the most delicious fortune cookie.

A SPECIALITY DATING BACK TO THE IMPERIAL ERA, this duckling makes a grand entrance with its golden coat. A garland of ribboned scallions and cucumber decorates the meat with flavour whilst the hoi sin sauce completes the royal feast. The duck is served with

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hand-crafted pancakes, reviving the dining ritual of forgotten dynasties.

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THE LIMASSOL NAUTICAL CLUB is where Pavlos Kontides discovered his passion for sailing at the age of nine, after his father took him out for his first spin.

L O C A L H E R O Pavlos Kon tid e s

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sea of

INSPIRATION Just two years shy of 30, Pavlos Kontides has already made history, sailing into the annals as the first and only Cypriot athlete to win an Olympic medal for his country and winner of the prestigious Rolex World Sailor of the Year 2018 award. Humble, authentic and yet outstandingly talented, Pavlos Kontides has achieved so much in such a short time. And it is easy to see how: hard work, dedication and commitment runs through this Olympic sailor’s veins, something which has not gone unnoticed. Recently awarded the prestigious title of ‘Rolex World Sailor of the Year 2018’, Pavlos is not only the pride of his country, a multiple world champion and a national treasure in his own right, but also the definition of a true seafarer, with a passion for the water and admirable aspirations to inspire future generations. As two of the most successful years of his career draw to a close, Pavlos reflects on his achievements, saying: “This Rolex award is something I’ve been dreaming of from a very young age; to be able to now stand among the legends of the sport who were my idols when I was growing up really feels special.”

PATH TO SUCCESS

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It was in May 1999 that Pavlos’s father – also an avid sailor – first took his son to the Limassol Nautical Club for a spin out on the water in a single-handed Optimist. Nineyear-old Pavlos was instantly hooked. “From that very first time, that was it. What started as

a hobby, quickly became my way of life, and I remember spending as many hours as possible in the sea as a child.” Subsequent weekends and holidays were spent enjoying the bountiful waters around Cyprus. In 2004, during a trip to the Summer Olympics in Athens, something shifted for 14-year-old Pavlos. As he watched the world’s best sailors compete for the ultimate sporting recognition, inspired and impassioned, Pavlos felt a spark being ignited inside him… a desire, a vision that he too would one day become an Olympian. This dream inched closer to reality following his first major international win at the Youth World Championship in Canada when he was just 17. It was then that Pavlos realised he might just have what it takes to go all the way to the top. “I knew then that with the right people to support me, with the correct effort, pushing it hard and dreaming high, I could even achieve an Olympic medal,” he says. With a succession of subsequent world championships under his belt, Pavlos turned his attentions to the London Olympics, describing his triumphant success at the 2012 games as the moment that defines him as an athlete. Rubbing away goose bumps as he remembers stepping onto the Olympic podium and seeing the Cypriot flag there for

L O C A L H E R O Pavlo s Ko n t id e s

“WHEN I GO OUT THERE TO SAIL, IT’S AS IF I’VE PRESSED A BUTTON AND I FORGET EVERYTHING THAT IS HAPPENING ON THE SHORE.”

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the first time, Pavlos struggles to put into words the intense burst of emotions he felt in those few seconds that are now forever engraved in history. “I can tell you that winning that first Olympic medal for my country and myself was worth all the sacrifice and the hard work. Today it continues to be the reason I try my best in every competition; to give Cyprus and its people a reason to be proud.”

SMALL ISLAND, BIG DREAMS Contrary to the limiting belief that hailing from a small island might have hindered his chances of international success, Pavlos credits his heritage and upbringing in Limassol as the very factors which helped shape and mould him into the sailor he is today. “Logic will say that as a Cypriot, it’s almost impossible to beat the big nations; but I broke through that mental barrier, and in doing so, I think I also broke it for many generations of Cypriot athletes to come,” he says. To Pavlos, growing up in a destination that is surrounded by the sea, a mere seven minutes from the coast and with such easy access to the top-class sailing facilities, has always been an advantageous stepping stone on his path to success. And the year-round great weather and excellent water conditions didn’t hurt either. His face breaks into a smile as he talks of the temperatures he experienced competing around the world, which never quite live up to the welcoming warm embrace of his beloved Mediterranean. “Sailing in Cyprus as a child was, and still is, perfect. There are great winds and the sea itself is calmer, more inviting and the temperature doesn’t drop below 16, even in the winter. We are really blessed to live here.” Despite now travelling the world for his sport, learning to adapt to its many diverse seas and oceans, and experiencing its multitude of rich cultures, it is still his home town of Limassol that Pavlos most looks forward to returning to, both to spend time with family, friends and loved ones, but also to soak up the unique, contagious vibe of the city, and fill up on the tastes of home. “People here are friendly, they enjoy themselves and have fun, and I think that’s really the purpose of life – to be happy and to take advantage of this great weather and of the sea. We cannot ask for more,” he explains.

LOVE FOR THE SEA

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Of all the things that Pavlos misses the most about Limassol on his extensive travels abroad, it is the simple act of driving his car next to the sea that he pines for the most – a quiet and subtle reminder that deep down, this islander turned international sporting titleholder, is a true man of the sea. Comparing this special connection with the sea to an almost-human relationship with a living, breathing entity, Pavlos claims that he has always had a deep-seated love and respect for the sea, calling it his “second home” and part of who he is. When he’s not sailing, he can be found sitting by the water, listening to the waves and searching for inspiration in its ever-shifting landscape. What nurtures the love for the sea? “One word. The freedom. When I go out there to sail, it’s as if I’ve pressed a button and I forget everything that is happening on

LBORCUASLH H SE T R O KPavlo E S ns eKo wsn t id e s

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NAMED THE ‘ROLEX WORLD SAILOR OF THE YEAR 2018’, Pavlos earned several world championships before winning the first Olympic medal for Cyprus in 2012 and becoming local hero.

the shore. It’s just me, my boat, the weather and my opponents.” But it is also the way the sea changes the way he thinks, that has shaped Pavlos in both his career as a sailor and his outlook on life. Inspired by its infinite lack of boundaries, Pavlos associates the sea’s endless expansion, past the horizon in all directions, to our boundless human potential, whose only limitations are those we set in our own minds. And this is one of the most important lessons that Pavlos wishes to pass down to the next generation of aspiring young Cypriots and athletes.

INSPIRING GENERATIONS

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Despite a busy schedule of hardcore training and gruelling workout sessions, while also studying for a Masters in Sports Management, Pavlos still makes time to use his platform as a positive role model, inspiring kids to sail, dream big, push themselves and work hard to achieve their goals – a duty he describes as “a big responsibility, but also a sweet one.” And while he still dreams of adding an Olympic Gold to his collection in the near future, he is also driven by a long-term vision – a vision of developing a nautical culture in Cyprus, with the sea around Limassol filled with sails all year round, where people of all ages can enjoy sailing, and where highlevel international sailors can come and take advantage of the facilities, the weather and the free pitch right on their doorstep. What’s more, his home city has what it takes to offer sailors a unique world-class experience out of the water, with great hotels, top restaurants and unbeatable lifestyle options. Self-effacing to the end, it is the materialisation of this dream alone that will leave Pavlos feeling that he has earned his place in the history books. “I think there is definitely more potential for sailing to enrich our tourism. We can attract a lot of foreign sailors who will inspire and teach our young athletes and have a positive impact on the community as a whole. If and when that happens, I will feel that I have made a difference in the world.”

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A SERIES OF IMPRESSIVE DEVELOPMENT PROJECTS Four Seasons Portrait

in Limassol are catalysing a stronger economy, improved core infrastructure and an upgraded tourism product.

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p h o t o g r a p hy

E M I LY M I L L E T T

JO MIC HAELIDES

Magnetic

LIMASSOL Stepping up to take its seat at the table of up-and-coming lifestyle destinations, Limassol is a city in the throes of a dramatic evolution, whose bright future is being shaped by an impressive collection of unique international mega-projects.

new directions for Limassol, three ventures from three very different industry sectors clearly stand out from the crowd – both for the exciting evolutions and opportunities they are mobilising, but also for spreading positive change as they weave their ambitious visions into the very fabric of the city. These developments are also catalysing a stronger economy, improved core infrastructure and an upgraded tourism product – visible proof of their promise to give back to the city, its residents, and visitors who come to experience the charismatic landscape of the city. Although from very different industries, all of these three projects have a common mission: to clear the way for this dynamic city to step into its full potential and take centre stage as the hottest new destination in the Mediterranean.

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Something special is currently underway in Limassol. A radical transformation which is being driven by multinational and international investors, prompting the rest of the world to sit up and pay close attention. Perhaps it’s the convenient access to Cyprus from both air and sea, or maybe it’s the wonderful weather, the rich culture and fabulous dining, leisure and entertainment options; but recent years have seen the city step up as the clear frontrunner in terms of development, opportunity and innovation on the island. Today, as its potential is increasingly recognised, this coastal hot spot is attracting serious investments. And in an interesting shift, many of the primary investors are now foreign companies, keen to enjoy a rich slice of this lucrative pie. Among the key projects currently spearheading

o THE INTEGRATED CASINO RESORT

WILL BE A MUSTSEE TOURISM

DESTINATION IN

EUROPE AND THE MIDDLE EAST.

THERE'S NOTHING LIKE IT IN THE REGION.

CRAIG ROBERTSON BALLANTYNE,

President, City of Dreams Mediterranean

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One look at Melco Group’s impressive portfolio and it’s clear that this Hong Kong-based conglomerate behind the City of Dreams Mediterranean development means business when it comes to international investment opportunities. With vastly successful, large-scale properties in Macau aand nd Manila, Melco has now turned its attention to Limassol, where w here plans are already underway to elevate the city’s offering, aadding dding a sprawling Integrated Casino Resort (ICR), just outsside ide the centre. Introducing an all-new tourism concept to Cyprus, C yprus, the resort is set to be the largest of its kind in Europe when w hen it opens in 2021. Introducing the project is larger-than-life casino veteran Craig C raig Robertson Ballantyne, who landed in the gaming sector byy chance some 40 years ago, before quickly realising that he b was w as extremely good at it, while also totally captivated by its highly h ighly charged environment. Learning on the hoof, from the bottom b ottom up, Craig describes his career as something of a roller ccoaster; oaster; one which has taken this charming Scotsman around the world, working at some of the most famous gaming icons, from Lebanon and South Africa to his most recent post in Vladivostok. Trading the long, freezing Russian winters for 300 days of Cyprus sunshine just over a year ago when he first took over the project, Craig is already putting his decades of experience

to good use, preparing this mega-development to fully realise its three-pillar vision: to expand the island’s tourism horizons, contribute to economic growth, and provide more local employment opportunities. “The ICR will be a must-see tourism destination in Europe and the Middle East,” explains Craig. “People in Europe want the same successful ICR concept as they can get in the US and Asia, but where can they find it? There is nothing like it in the region, so it’s a great opportunity.”

HIGH END ENTERTAINMENT

The years of experience have taught Craig that in today’s market a stand-alone casino simply doesn’t draw the crowds. Instead, City of Dreams Mediterranean will follow in the footsteps of already successful models in gaming capitals such as Las Vegas and Macau, with the casino element serving as the engine driving the resort, complemented and enhanced by an extensive portfolio of non-gaming facilities. The resort style complex features 52,000 square metres of pools and gardens alone, in addition to a sports centre, a high-end retail boulevard and even an amphitheatre. An on-site golf course is bound to excite avid golfers such as Craig, who once dreamt of going pro before falling in love with the gaming industry. Indeed, this ICR will really offer something for everyone.

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} CITY OF DREAMS MEDITERRANEAN will follow in the footsteps of already successful models in gaming capitals such as Las Vegas and Macau.

Rather than imposing imported international ideals on the island, Melco is determined to provide guests with an authentic Cypriot experience, paying homage to the island’s unique heritage and landscape. Cobbled walkways will reflect the quaint charm of rural mountain outposts, while the resort’s architectural layout is modelled on the hillside villages around the island.

POSITIVE INDICATORS

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So, why Limassol? Craig describes the choice as a “no-brainer”; the significant development, investment and innovation that was already underway only served to further cement the decision to invest here. A passionate advocate for his new home, Craig has always believed that Limassol – as the island’s multicultural centre of commerce, tourism and entertainment – was the only city for such a project. And luckily, Melco’s chairman Lawrence Ho agrees, citing Cyprus’s location within reach of both Europe and the Middle East, as well as Limassol’s position between the island’s two airports, as key factors that pointed the arrow towards Limassol as an attractive site for an ICR of this scale and calibre.

But it’s not just about how Melco will benefit from Limassol – it’s a mutually beneficial win-win proposition. This world-class facility is predicted to spark an influx of international visitors to Limassol, which in turn will boost the economy and spur further development and infrastructural enhancement. While Craig feels that the city is already unique in its own right, adding new strings to its bow is always advantageous. “I always knew Limassol was a place that would grow,” says Craig. “All the indicators are very positive. But I want to see the ICR become a must-visit destination. That will have a knock-on effect and make Limassol even more attractive.” A big believer that success builds success, Craig is confident that the realisation of the integrated resort will stimulate the development of new restaurants, offices, infrastructure, transport, logistics and investment in the area. “We've done enough research to get to a point where we can say, this ICR is a success waiting to happen. Now we have to transform Limassol, and I see the project as the trigger for that transformation.”

WHEN IT COMES TO THE LOCAL RESIDENTS, I WANT THIS AGORA TO BECOME THE BACKBONE OF THE CITY PANOS ALEXANDROU, CEO, Prosperity Group

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g THE OLD ‘PANTOPOLIO’ municipal market was a “fun

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and atmospheric place, full of

tradition, action and history”.

Growing up in Limassol, as a child Panos Alexandrou would frequently take the bus to the old ‘Pantopolio’ municipal market with his family or school friends. Remembering the market as “a fun and atmospheric place, full of tradition, action and history,” Panos has fond memories of ice cream vendors letting him sample new flavours and traditional produce; traders giving him nuts or dried fruits to taste. He recalls the smells of spices and fish, sights of butchers getting their daily deliveries and the constant cacophony of sounds as merchants competed to sell their goods. The old market operated that way until the early 2000s, when it closed for refurbishment and subsequent privatisation. Fuelled by wistful nostalgia and vast international experience in successful development, Panos jumped at the chance to get involved. Together with the municipality, he hopes to recreate the vibrant atmosphere of days gone by, giving the space an innovative facelift with a healthy injection of contemporary sophistication. Heralding the dawn of a new and improved era for the market, the ‘Agora’ project is designed to breathe new life into this historically significant space, simultaneously filling a gap in the market, to provide both local residents and tourists with a place to “connect, come together, eat, be entertained, enjoy themselves and experience something different every month.”

TWOFOLD OFFERING

REVIVING THE CITY CENTRE

In Panos’s opinion, Limassol today finds itself at an interesting junction, and the Agora project is exactly what the city needs to revive its historical centre and steer the current spate of investment and development in the right direction. “Limassol has developed much faster than other cities. It is now a legitimate up-and-coming destination at the forefront of progress in Cyprus, and we want to be part of this growth,” he says. But simply adding a market isn’t enough, according to Panos, who insists that the project will prompt further infrastructural developments in the city, while stimulating the increased profitability of businesses located around the market. “I think having a working market will benefit everyone in the area. The main shopping streets will have more people walking up and down, small city centre shops will thrive with more traffic, and the whole area will eventually be revamped,” he says. A self-proclaimed entrepreneur who is “by default creative and visionary”, Panos sees the Agora as a stepping stone towards an avenue of growth that will allow the people to thrive, but that will also boost both the tourism industry and the economy, and ultimately serve as a base from which the city can grow and flourish. If major markets such as Camden or Borough Market in London, or popular urban markets in Tel Aviv, Amsterdam, Barcelona or Madrid are anything to go by, the Agora is well on its way to become the next urban capital of cool for all generations to enjoy.

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Inspired by the local markets that exist around the world and which Panos visited during his extensive travels, the new Agora will offer a curated retail, dining and leisure experience when it opens in December 2019, with stalls and boutiques selling high-quality, unique, traditional or handmade products and street-food market-style dining options, serving local dishes, as well as tastes from abroad. In essence, Panos’s vision for the project is twofold. On the one hand, he wants to give back to the people of Limassol, offering them a unique multicultural, communal hub for all ages: “When it comes to the local residents, I want this Agora to become the backbone of the city,” says Panos, whose passion for his project is instantly contagious. On the other hand, he wants to create a platform to drive tourism, where foreign visitors can come and experience the inherent hospitality and rich origins that make the island so unique.

“I want to give them an exclusive opportunity to buy beautiful traditional products only found in Cyprus; to learn how these products are made, and taste authentic local delicacies,” Panos explains. A community man at heart, Panos is all about bringing people together, and this is clearly reflected in the project’s goals. Plans are already in motion for a mezzanine floor with communal office space, where forward-thinking professionals can rent desks and work, meet, network and exchange ideas, surrounded by like-minded specialists from different sectors. “I want to help people help each other; get them together to start doing business and working together, expand their horizons and grow. This in turn will benefit our city,” he says.

c THE PORT IS AN

ARCHITECTURALLY

OUTSTANDING

“FRONT DOOR”

TO CYPRUS AND

TO A CITY THAT IS

SET TO GO FROM STRENGTH TO STRENGTH.

CHARLES MEABY,

General Manager, DP World Limassol

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Clearly, when huge multinational conglomerates such as DP World want to invest in Limassol, it’s a sign that the destination has the world’s attention and is on the right track towards further progress, innovation and growth. The company, which already boasts an impressive portfolio of 78 operating marine and inland terminals across six continents, took over operations at the new Limassol Port as DP World Limassol in 2016. Its crown jewel – a pristine new cruise passenger terminal, complete with conference and exhibition facilities – was officially inaugurated in May 2018. The man in charge of this exciting and promising venture is Charles Meaby, a dynamic and passionate marine expert, who fuses consummate professionalism with an innate and laid-back sense of humour and personability. With Charles at its helm, the new port is successfully steering Limassol towards an even brighter future, with a long-term future goal to grow both trade and tourism in the city and subsequently the island. “We are an enabler of trade and a company that has eyes for the future,” says Charles. “We work with governments to grow and empower economies, and so far, we’re very pleased with what we find in Cyprus. So, the future is exciting, especially with a company like DP World who are prepared to back good ideas.” Charles himself has a proven track record of leaving

destinations in better shape than when he first arrived. This seasoned manager has over 25 years of experience working in major ports, cruising and shipping terminals across the world, from the UK to South Africa and the Bahamas. “Building on these experiences I hope I can bring a little bit of the spice and opportunity to Limassol, to promote the destination and get cruise companies to understand the product, but also to work with local authorities to ensure we have top quality customer service,” he says. To maximize the opportunities and benefits, the new cruise terminal is also available for hiring when requests are communicated in advance and no cruise vessels are expected on the desired date.

CRUISING TOWARDS SUCCESS This spice and opportunity that DP World brings to Limassol is promoting the rebirth of a bona fide cruising sector on the island, with a string of positive impacts on trade, economy and tourism in its wake. Growth is already predicted for 2019, with the portfolio of operators who are including Limassol on their itineraries growing steadily each year. As the new passenger terminal can accommodate even the largest cruise vessels operating today, there is still plenty of room for more traffic. Driven by characteristic optimism and a genuine love for this city

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} THE PORT’S CROWN JEWEL is a pristine new cruise passenger terminal, complete with conference and exhibition facilities.

that has fast become his home, Charles strongly believes that Limassol has what it takes. “Limassol has all the right ingredients,” he says, “From personal experience, living and working here, the opportunities to have a full, sophisticated lifestyle are endless for the whole family.” His personal list of special features includes the island’s ideal location at the crossroads between three continents, the safety, security and innate ‘filoxenia’ (Greek for ‘hospitality’), the vibrant atmosphere and cultural diversity paired with a rich and interesting history, as well as convenient access by sea and an openness to opportunity. In Charles’s mind, the advent of new world-class facilities at a port that is set in such an environment makes Limassol’s future as a modern hub for tourism and development almost a given.

A COLLABORATIVE EFFORT

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Naturally, the DP World Limassol team cannot do it alone. Instead, they are striving to develop into an integrated and continuously evolving part of the city. “What will really make this work and get the numbers up to where they should be is collaboration between all parties,” says Charles. “We can serve as a

catalyst, bringing our knowledge and our expertise to encourage development, opportunity and innovation.” One of the ways the port is collaborating with local authorities is to help improve the connectivity between the port and the city. Regular public buses already pass in front of the passenger terminal on a regular basis, but more infrastructural development is in the pipeline, including better road access, footpaths and cycle ways to allow cruise passengers to take a coastal route directly into the city. With the space and capacity for high-volume turnarounds, the port is also planning areas for excursion buses offering multiple day trips around the island. And on a more local level, plans are also in place to develop a retail and leisure offering, making the port a part of the city that residents and tourists alike can visit and enjoy. Seeing the port as an architecturally outstanding “front door” to Cyprus and to a city that is set to go from strength to strength, Charles is certain that the project will upgrade and enhance Limassol as a destination. He explains: “It is all about building that momentum together to provide a quality product, with all aspects working together as a well-oiled machine.”

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L E I S UCRAER E artistic ch ocola d iscove te we ery k

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ALIX NORMAN

DEC AUDIOVISUAL

a walk

OF ART

Heirs of a legacy passed down through the centuries, Limassol’s talented craftsmen are the focus of a new, tailor-made walk: a voyage of discovery which transports the visitor to the intersection of art and time.

For two millennia, the craftsmen of Limassol have wrought dreams, creating visions of artistic wonder from the very elements of this earth. Working with the pigments of the Nile valley, stone from the quarries of Kos, and the finest local copper, their creations – the richly-illuminated volumes, elegant ceramics, and opulent jewellery now displayed in museums around the world – have become an integral part of the island’s heritage. Today, Limassol remains a haven of creativity: here, in the very centre of this age-old city, contemporary craftsmen follow in the footsteps of generations past. Keeping tradition alive, their enchanted enclave has taken root at the crossroads of past and present. Behind faded walls and rough-hewn doors, down hidden byways and cobbled alleys, the magic continues: metal, earth and wood are transformed into marvels. It’s a process which is almost miraculous and, with the recent launch of the Arts & Crafts Workshops Route Map, an experience now accessible to any visitor to this historic city.

ART AND CULTURE COMBINED

FOLLOW THE MAP Launched on December 1, the customisable experience allows visitors to adapt their journey to include those artisans and crafts which most pique their curiosity. Maria says, “There’s no set schedule, everything depends on personal choice. We provide the guide and you can create your own timing and plan; you can easily split the whole route over several days if you prefer short walks, more time with each artists, or a bite-size experience.” The studios operate on a drop-in, drop-out policy, and in some cases invite artist-visitor interaction during workshops that provide hands-on knowledge. Such workshops offer you a wonderful opportunity to have a go at anything from glassblowing to pot-throwing. “It’s a two-way process which gives the artists a chance to do more than simply create and sell,” Maria adds. “Instead, both creator and viewer share and contribute to the experience.” The Arts & Crafts Workshops Route Map is a voyage of discovery. Maria continues: “It captures the essence of Limassol, the creative passion and artistic vision which have made us the people we are today: creators of the past, present, and future...” Meet four of the artisans who are conjuring dreams into being.

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The new route map carries the title of Arts & Crafts Workshops Map/Guide to the Limassol Historical Centre. It is a handy map that prompts and directs you as you walk through the centre of the old city, a hotspot of both traditional and contemporary crafts. Available at all tourist offices, as well as at the Four Seasons concierge desk, the map is “an amazing opportunity to discover the town’s skilled artisans,” explains Maria Stylianou Michaelidou of the Limassol Tourism Board, the organisation behind the initiative. “As a coastal city, we’ve been a confluence of cultures for thousands of years, a melting pot of civilisations and ideas.” This, she reveals, has informed the creation of the walk, allowing

visitors from all over the world to meet – and learn from – the island’s craftsmen. Featuring 28 local artisans, the illustrated route circles many a time-worn landmark along its meandering path. But it’s the craftsmen themselves and the wonders within their workshops which are the true highlight: the paintings, glassware, accessories, furniture, jewellery, mosaics, and ceramics inspired by tradition.

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“It’s the idea of showing people art which will excite and inspire. Whole worlds which can be carried in a pocket.”

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SMALL WONDERS

GREGORY GROZOS’ MINIATURE WORKS OF ART portray intricate worlds of the imagination.

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Look closer, closer now... This is the miniaturised world of Gregory Grozos, a realm which expands in glorious detail the nearer you get. Tiny kingdoms rise and fall, diminutive castles float above the clouds, and fantastic fairy-tales click into focus, each piece telling a tale of wonder and enchantment. These Micro-Miniature Worlds are a magnificent microcosm: tiny glass bubbles which house the very essence of imagination. Here stands the Little Prince, caught in a tiny cloche pendant, his scarf flying free in the breeze of the mind; there is a world which consists exclusively of gears and levers, a timepiece watched over by a solitary, microscopic scientist. Even tiny geodes contain flights of distilled whimsy: an amethyst pendant splits to reveal a tiny diamond mine, complete with train track, cart, and glittering spoils. “It’s the idea of showing people art which will excite and inspire,” Gregory explains. “Whole worlds which can be carried in a pocket,” he adds. He has always had a fascination for the miniature; an expert in the fine arts, this half-Greek, half-American artisan began his career adding his tiny works – no bigger than a fingernail – to larger sculptures. His passion for the small soon led to jewellery creation and, today, he treats everything he creates as an independent work of art. “Art has always had a tremendous power to affect people,” he acknowledges with a soft smile. “I try to bring out what is positive, bright and wholesome in my art, creating something which benefits and inspires those who visit.” Like his quirky art, the façade of his workshop on Ellados Street draws the eye – a dusty rose wall bisected by a soaring arch. But once within, there’s a minimalist air to the white-washed walls and simple shelving. Here it’s the intricacy of the art which captivates, summoning you into a realm of pure imagination. MICRO-MINIATURE WORLDS Tel: 99 774 173, www.gregorygrozos.com

AN ANCIENT ART “Open any book on pottery, you’ll find Cyprus right at the top. I’m consistently amazed by the island’s long-standing connection to ceramics.”

Numbered among the most ancient of arts, pottery was once a means to an end, a skill which allowed food to be safely stored for leaner times. But even the oldest examples of the craft betray a remarkable addition that is wholly indicative of the human need for art: Embellishment. Inspired by the rich history of earthenware, Andreas Kattos has been fascinated by clay since he was a boy. “A school trip to a maker of ceramics thrilled me to my core,” he reveals. “Here was someone who could take a lump of earth and create something magnificent, something timeless in its beauty.” In later years, the master ceramicist studied the craft in secret. “My father hoped I’d be an electrician,” he laughs, “I didn’t dare tell him what I was doing!” Today, 30 years on, his dedication and perseverance have more than paid off. Not only a master of his craft, Andreas is a renowned teacher, passing on his knowledge to those who share a love of both his material – “You create clay from a mix of earth and water; you dry and set it with air and fire. It’s miraculous…” – and the history of his craft. “If you open any book on pottery, you’ll find Cyprus right at the top,” he marvels. “I’m consistently amazed by the island’s long-standing connection to ceramics.” Drawing in part from the art of the Neolithic period, Andreas’s work echoes the primitive beauty of the past. His studio, tucked away on Ankara Street, is a testament to this, furnished as it is with burnished pots, etiolated figurines, and sinuous flora lending an organic feel to the experience, as if one had stumbled into a world of myths and legends. Here, in this quiet studio, gods and men surge to life, the product of the earth beneath our feet. CAT KERAMEAS CERAMICS Tel: 99 679 292, Facebook: catkerameas

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“All books are precious. Be they commercial, collectible or sentimental, every book has a value, from a rare manuscript to your grandmother’s recipes.”

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A PAGE FROM HISTORY

AT LELLOS BOOKBINDING both father and son share a true passion for their craft:

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singular expertise and attention to detail is evident in each careful stitch and every tooled leather cover.

For more than six decades, Lellos Bookbinding has epitomised literary quality binding, creating and restoring the volumes of work with which they are entrusted. The results can be seen in libraries and collections across the globe, from the Presidential Palace to the Vatican in Rome. All are home to these bookbinders’ ancient tomes, inlaid with intricate brasswork and bound in the finest leather, each an exquisitely refurbished masterpiece. The founder, Lellos Constantinides, began his craft at the age of 14, but is still very much in evidence. Working away in a corner of the studio, fingers dextrous, each precise movement betrays a continued reverence for his craft. His son, Petros, who manages the business, has clearly inherited both skill and passion, along with a real devotion to achieving excellence in his craft. Both father and son welcome many a visitor to their shop on Ayios Andreou Street. Casual callers, school groups, and members of guided tours are rendered spellbound, captivated both by the pair’s expertise and the photography – depicting the beginnings of their business – hung on the walls. It’s a personal approach which has stood the test of time, a blend of old and new which echoes the shop itself, where the modern entrance is graced by door handles fashioned from ancient tools, and historic tomes vie for a place among contemporary ledgers. “All books are precious,” explains Petros, acknowledging the subjectivity of worth. “Be they commercial, collectible or sentimental, every book has value, from a rare manuscript to your grandmother’s recipes. Quality,” he reiterates, “is timeless. And true craftsmanship, such as that included in the ‘Arts and Crafts Workshops Guide’, should be showcased. Above all, we artists want to share our knowledge and skills; it’s our heritage which has been handed down to us through the centuries.” LELLOS BOOKBINDING Tel: 25 363 628, www.lellosbookbinding.ws

EV-Charger

Bike Routes

Public Transportation

GET MOBILE VIA YOUR MOBILE

Landmarks

Beach Access

Airport Shuttle Turn your mobile into a vehicle for green mobility with the new, free Limassol Mobility app. Save time, money and the environment by downloading the app now and discover exciting features such as maps, bus timetables, parking places, bike sharing networks, routes and more.

Parking

Limassol Mobility App

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DESTINATIONS

LIMASSOL TOURISM BOARD www.facebook.com/limassoltourism | www.limassoltourism.com

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“I’ve always been fascinated by the wall murals in ancient churches, and the process of creation.”

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DREAMS IN COLOUR

EMPLOYING ANCIENT BYZANTINE METHODS and drawing on decades of experience, iconographer Theodosis Theodosiou creates vivid masterpieces bursting with warmth, light and life.

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Enter the studio of Theodosis Theodosiou and you step into a hive of colour, buzzing with glorious golds, rich reds, and glass greens. From the outside, the workshop is an unassuming low stone building, set back from Spartis Street and almost directly north of the imposing Mediaeval Castle. By contrast, the interior is a riotous rainbow of jewel-like hues, a vibrant collection of art fit to rival the stained glass windows of the most magnificent cathedrals. For nearly four decades, this expert iconographer has been honing his craft, first in Athens, later in his hometown of Limassol – a place from which he has drawn much inspiration. Building on the very beginnings of the art form, he has long had a love for the Byzantine era; his knowledge of the subject is second to none. “I’ve always been fascinated by the wall murals in ancient churches,” he explains, “and the process of creation. There are formal iconographers, and then there are artistic iconographers; I belong to the latter,” he chuckles. Adhering to the ancient methods of creation, blending Byzantine techniques with elements of Renaissance and folk art, Theodosis is known worldwide for his stunning pieces, which range in size from the most miniscule of icons to wall-spanning triptychs. Religion imbued with life, his saintly subject matter is set apart by his attention to detail – especially in the expressions of those who gaze down from the meticulously executed works. “Portraiture without expression can look flat, so I add that personal touch,” he reveals, referencing an icon depicting The Magi. Each of the three wise men – reverent in their worship – bears a warmth to the eyes, a genuine sincerity that is rarely seen in the more exacting craft of ecclesiastic iconography. It’s a look echoed in the artist’s own countenance, a touching and palpable passion for the ancient craft he has made his own. CONTACT DETAILS S. THEODOSIOU ICONS & PAINTINGS Tel: 99 745 006, Facebook: theodosis.theodosiou.75

Available at

Four Seasons Boutique

Tel: +357 25858145 boutique@fourseasons.com.cy OW N E D A N D O P E R AT E D B Y M U S K I TA H O T E L S LT D

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B U S I N E S S re g ion a l role

text G E O R G E T H E M I STO C L E O U S

ENERGY matters

Cyprus, a linchpin between Europe, Asia and North Africa, is evolving into a key energy player in the Eastern Mediterranean region.

Cyprus connects Europe, Asia and Africa in an unparalleled way, offering unique business and investment opportunities. As a member of the European Union since 2004, Cyprus enjoys various advantages in both financial and cultural terms. Its membership of the Eurozone (since 2008) confirms its macro-economic stability and commitment to low inflation, low interest rates and growth.

EMERGING ENERGY HUB

OIL AND GAS INDUSTRY Following the first exploratory license granted to Noble in 2008, seven more licenses have been granted to international oil companies or consortia. As proof of the considerable interest in the exploratory blocks of the Cyprus EEZ, some of the leading oil companies in the world – such as ENI-KOGAS consortium, ENI, Total, ENI-Total consortium and Exxon Mobil-Qatar Petroleum consortium – entered into license bids with the Cyprus Government. The most important European legal instrument that the Cyprus Government applied regarding the exploration and exploitation activities is the Directive 94/22/EC of 1994, which has been adopted in the Cyprus legislation and formed the Hydrocarbon (Prospection, Exploration and Exploitation) Law of 2007 (No.4(I)/2007), amended in 2015 to Law 186 (I)/2015 (Hydrocarbons Law). Moreover, relevant regulations are in place relating to the oil and gas activities, i.e. Hydrocarbon (Prospection, Exploration and Exploitation) Regulations No.51/2007 and No.113/2009 amended to Hydrocarbon Regulations of 2007 to 2014.

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Cyprus’s strategic location has played a significant role in shaping its history and revealing its trade and international business potential. A milestone in the island’s business and political development was the declaration of the Cyprus Exclusive Economic Zone (EEZ) in 2010, which covers more than 70,000km2 divided into 13 exploration blocks. The oil and gas sector in Cyprus has evolved significantly over the past few years, with continuous discoveries of hydrocarbon deposits in the Cyprus EEZ attracting foreign investors. These discoveries created a sense of enthusiasm for the future of the country. Appraisal drilling by the US company Noble Energy in only a part of block 12 (Aphrodite) confirmed hydrocarbon reserves of 4,54 trillion cubic feet, enough to meet local demand for gas for over 100 years. Since Cyprus is located in the Eastern Mediterranean

basin, very close to both the Middle East and Africa, it also offers opportunities for investment in the sector of renewable energy, in particular solar energy.

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B U S I N E S S r e gio n a l r o le

CHALLENGES AND POTENTIALS OF THE CYPRUS OIL AND GAS INDUSTRY Oil prices, supply and demand indicators, and competition levels are the key challenges faced by the Cyprus oil and gas industry. Under such conditions it is hard for the supplier to control the market or even to be the leading party in negotiations for oil and gas exports. Despite the challenges the industry faces, the Cyprus Government built strong alliances with neighboring countries, such as Greece, Egypt, Israel and Italy, with the prospect of selling gas and/ or developing pipelines for transferring liquefied natural gas to Europe. Such a pipeline project is the EastMed pipeline, backed by a Joint Declaration between the four countries, allowing the transfer of the Eastern Mediterranean resources to Europe. The envisaged route goes from Cyprus through mainland Greece via Crete and then to Italy. Stelios Nicolaides, the Cyprus Hydrocarbons Company’s Director of Hydrocarbon Services, said: “The EastMed pipeline will be of strategic importance to the European Union and the member states as it will benefit the European economy, market integration, security of energy supply and sustainability of competition.”

RENEWABLE ENERGY TO ‘HIT’ THE FUTURE Despite the fact that gas is often regarded as the means to a carbon-free future, the fierce competition of renewable energy has already transformed the vision for the energy market. The availability of renewable energy is clearly leading

to a market driven by low prices, making it more affordable for everyone to exploit. At the same time, renewable energy is contributing to a cleaner environment and is ultimately calling the future of conventional fossil fuel into question. Forecasts predict that the demand for gas will peak around 2050. This will be followed by a gradual decline, before fossil fuel energy is replaced with renewable energy, which is currently attracting positive attention globally. It is a fact that the world is eager to welcome a profound change in the energy sector. A number of countries are already reviewing and honouring various commitments to the global policy target of near-zero emissions by 2050. Cyprus, the country with the highest solar power potential in the European Union, has started planning for the implementation of greener energy production plants as well. The target is to achieve the EU 2020 goals regarding the percentage of energy produced from renewable energy sources (RES). Energy is destined to play a leading role in Cyprus’s future, offering massive investment opportunities in the coming years. Cyprus offers security and stability in an increasingly turbulent region. The emerging oil and gas sector, as well as the great natural ‘energy sources’, offer unique opportunities for investors to realize the country’s ambition to become an important international energy hub and an energy leader in the region.

George Themistocleous is the Managing Partner and CEO of RSM Cyprus. With offices in Limassol, Nicosia and Paphos, RSM in Cyprus

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provide audit, tax and consulting services to hundreds of local and overseas clients. RSM is a powerful network of audit, tax and consulting experts with offices all over the world. As an integrated team, we share skills, insight and resources, as well as a client-centric approach based on a deep understanding of your business.

RSM Cyprus Limited is a member of the RSM network and trades as RSM. RSM is the trading name used by the members of the RSM network. Each member of the RSM network is an network is administered by RSM International Limited, a company registered in England and Wales (company number 4040598) whose registered office is at 50 Cannon Street, London, article 60 et seq of the Civil Code of Switzerland whose seat is in Zug. ÂŠ RSM International Association, 2018

nside

story Duty Manager CHARIS HADJINEOPHYTOU

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Soft-spoken, calm and gentle on the outside, yet firing on all cylinders on the inside. That’s Charis Hadjineophytou, Four Seasons Duty Manager. It’s a broad-spectrum title that is granted to a manager who is expected and able to handle anything that gets thrown at him in the hotel’s collective effort to make sure you are well and happy during your stay at the Four Seasons. Born in Morphou, Charis studied Hotel Management first in Nicosia then at the Hotelfachschule in Heidelberg, Germany. The hospitality sector of the Greek islands of Kos and Rhodes primed him for the Four Seasons in Limassol, where he joined the team as Head Receptionist in 1994. The new millennium welcomed him as Duty Manager, a role he has adopted and been faithful to for the past 18 years. “Soon after I joined the Four Seasons I realized that I would never look for a new job after this,” he says. And why should he? It’s practically a different job every day. He is an on-demand team member of various departments: reception, reservations, sales & marketing, food & beverage, security, and guest relations. “I’ve learned so much, more than at any university,” he says. In that, he echoes a chorus you’ll hear from all staff members: Being at the Four Seasons is an example of life-long learning, which is also the formula for ongoing improvement. Problems arise, of course, but with them comes the certainty that they will be resolved, sooner rather than later. Charis says: “We have a mandate to do whatever it takes to make our guests feel welcome and valued.” That includes everything from immediately changing a burnt light bulb to visiting someone in hospital. For Charis, the learning experience was not limited to hotel operations, and he is not shy to admit it: “Over the past 20 years, guests have changed; they are well travelled, well informed, and have much higher expectations. I’ve learned to think beyond ‘yes’ and ‘no’ answers to any question, and instead be flexible and resourceful. It costs nothing and earns you so much,” because offering solutions that put a smile on guests’ faces is the stuff of every hospitality professional’s dreams. You’ll usually find Charis on duty from 2pm till around midnight, clocking up several kilometres a day as he walks around the hotel, his eyes discreetly swiping every area from corner to corner like a barcode scanner. He’s the one who is most likely to spot the crack in the beach bed, or the drop of honey on the edge of a breakfast table. At the same time, he’ll action anything that anyone else reports to him. Not only all his colleagues, but also many repeat guests know Charis and count on him to be there to welcome them, especially if they are arriving late at night. “I often get messages from guests on my personal phone, and they are always happy to see me,” he says. This feeling, this bond with returning guests, is the oxygen of the Four Seasons, or as Charis put it: “It’s what keeps the blood flowing in my veins.”

ashley GrahaM #rockyourconfidence @ Marinarinaldi.coM

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

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Four Seasons - Portrait - Issue 31 Winter 2018/19

Articles inside

A walk of Art

Magnetic Limassol

Sea of Inspiration

A Wealth of Flavours

Black is Beautiful

Delectable Decade

Inspiring Indulgence