Delectable Decade

Delectable Decade

True to Vivaldi by Mavrommatis tradition, the restaurant’s culinary masters welcome the New Year with the season’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.

This winter the Four Seasons has added yet another accolade to its legacy. Vivaldi by Mavrommatis continues to reign over the island’s restaurant scene, following its recent TimeOut award for ‘Best Hotel Restaurant for 2018’. Given that the results of the competition are determined by food critics and the general public, the award is testament to both the unrivalled reputation and the popularity of Vivaldi by Mavrommatis through the years. It is a title that has been deservedly earned for a record tenth time, and although the menu is regularly reviewed, this restaurant appears to have developed a winning recipe that underlines its enduring successṭenduring 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

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.