A MAGAZINE FOR THE GUESTS OF THE FOUR SEASONS HOTEL LIMASSOL
IMPERIAL EXPECTATIONS CELEBRATING THREE DECADES OF CANTONESE GASTRONOMY
AN ENDURING LEGACY MARKING 800 YEARS OF COMMANDARIA
TRANSFORMING TRADITION
LOCAL CRAFTS COME ALIVE TO BRIDGE PAST AND FUTURE
GENUINE CARE - TIMELESS VALUES
DEEPLY ROOTED IN TIMELESS, PEOPLE-CENTRIC VALUES, WE EVOLVE IN TUNE WITH SHIFTING HOSPITALITY TRENDS, ALWAYS WITH GENUINE CARE IN EVERY DETAIL, REFLECTING A PROFOUND COMMITMENT TO CRAFTING AN AUTHENTIC LUXURY EXPERIENCE.
The heart of HOSPITALITY
Executive Chairman
Our commitment to timeless hospitality values remains unwavering. We believe in building genuine relationships, showing true care and cultivating a passion for quality. While we evolve with the latest trends in luxury travel and design, our people-centric approach to hospitality remains constant.
Our people are at the heart of our hotel. True hospitality begins with investing in the wellbeing and success of our team, motivating them, empowering them and inspiring pride in their roles. Their dedication is the foundation of every guest experience. And this shared commitment is reflected in every detail of our service.
At the core of what we do is genuine joy in making others happy. Whether our guests seek relaxation, an escape, or connection, our team exceeds expectations through authentic service.
We reinvest in our property to ensure guests always have something new to discover. From our newly-unveiled Signature Suites, embodying quiet luxury, to the expanded
outdoor space at Seasons Restaurant, our enhancements cater to the needs of today's discerning traveller. Lastly, my heartfelt thanks go to our loyal return guests, who have been visiting us for the last 32 years. We are now welcoming second and third generation repeaters—a trust we consider an honour.
CHRISTOS MOUSKIS
36, Georgiou A’ street, Natia House., Shop 1-3, P. Germasogeia, Limassol, Tel. +357 25 31 31 26
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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THE HEART OF HOSPITALITY
Message from the Executive Chairman
SIMPLE YET PERSONAL
Message from the Managing Director
FOUR SEASONS NEWS
News, Events and Special Occasions
CHOCOLATE BY DESIGN
A week-long celebration of cocoa-inspired desserts
EXCLUSIVE OPENING
Sought-after Amathus Residences express five-star resort living
LIMASSOL DIARY
Don’t miss the main highlights of Limassol’s cultural scene
EMPOWERING EXCELLENCE
Expansion of HR department reflects Hotel’s people-centred philosophy
Four Seasons celebrates three decades of exceptional Cantonese gastronomy
SERA: FOOD FOR SHARING
Hotel’s youngest concept by Chef Ettore Botrini showcases Italian art of collective dining
EXCLUSIVE CULINARY ACCESS
Explore unparalleled dining options at Four Seasons and Amathus hotels
COMMANDARIA’S ENDURING LEGACY
Marking 800 years of Cyprus’ bewitching amber-hued dessert wine
LAND OF MYTHS AND TALES
Preserving Cyprus’ timeless stories, handed down through generations
TRANSFORMING TRADITION
Reimagining traditional Cypriot crafts to bridge past and future
CYPRUS UNSEEN
Discover the island’s ancient and natural beauty, hidden in plain sight
10 YEARS TOGETHER ON THE SEA
Limassol Marina’s next chapter after a decade-long success story
INSIDE STORY
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Life in Perfect Balance
Limassol Greens is an elegantly designed and perfectly placed luxury resort, created for people who want to surround themselves with nature, yet remain closely connected to the energy of the city.
Villas, townhouses and apartments are at the heart of the resort, surrounded on all sides by the championship golf course, parkland and lush, fragrant gardens. Residents’ uninterrupted landscape views are breathtaking, yet this natural splendour is just a few miles from Limassol’s beach-front and only 35 minutes from two international airports. It is as convenient as it is secluded. It is life in perfect balance.
THE CITY OF LIMASSOL IS EVER-EVOLVING. AND THE FOUR SEASONS REMAINS AT THE CUTTING EDGE, ADAPTING AND INNOVATING TO DELIVER A SEAMLESS SERVICE, WHICH BALANCES MODERN DIGITAL CONVENIENCE WITH THE GENUINE HEARTFELT SERVICE AND PERSONALISED APPROACH THAT DEFINES OUR HOSPITALITY.
Simple yet PERSONAL
Dear Guest,
A warm welcome to the Four Seasons. As the city of Limassol evolves around us, we are proud to remain at the forefront, upholding our competitive edge among global luxury brands entering the market. This rapid pace of development has inspired us to keep innovating, customising the guest experience and embracing modern-day trends, all of which have enhanced our operational efficiency.
In response to today’s demand for simplicity, we strive to make the guest experience as seamless and enjoyable as possible. While technology undeniably enhances your stay, it is the human touch that makes the Four Seasons experience truly unique. Our dedicated staff remain our greatest asset, always ready to greet you personally, with genuine care and attention to individual detail.
Your wellbeing has been our top priority this year. In our mission to make you feel at home, we have refined our food and beverage experience, which supports a healthy lifestyle. We emphasise clean, nutrient-rich ingredients, catering to modern dietary preferences, while minimising waste, in line with our sustainability commitments — enhancing wellbeing for both our guests and the planet.
Thank you for choosing the Four Seasons. We look forward to making your stay truly memorable.
GEORGE MOUSKIS Managing Director
four seasons
HOST OF HOSPITALITY
AWARDS
The Four Seasons continues to set luxury hospitality standards, sweeping more top industry awards for 2024.
Testament to our commitment to guest satisfaction, the hotel was awarded the Booking.com Traveller Review Award for 2024, as well as the Tripadvisor Travellers’ Choice Award for 2024. Moreover, Expedia Group named the Four Seasons Top Hotel in Cyprus for ‘Best Guest Experience’, after we received the highest score on the island from Expedia travellers who stayed with us in 2024.
Finally, our biggest tour operator supplier in the UK, British Airways, honoured the hotel with the Customer Excellence Award again this year, for the eighth consecutive year. “These awards act as a great motivator for the entire team,” said Muskita Hotels Group Commercial Director Nick Aristou. “Together, we are all working towards not only maintaining, but further improving our high standards, and, thus, our overall guest experience.”
Seasons WINNERS
At the Four Seasons, we believe guest feedback is key to continuously enhancing our services, and we show our appreciation through regular prize draws. Each year, two fortunate guests are selected to enjoy a seven-night stay with us, creating more opportunities for cherished memories.
This season, our two lucky winners for 2024 are Mr and Mrs Yahuda (top right) from Israel, who will soon return to the hotel for another unforgettable stay with us. Joining them is our second winner for 2024, Ms Simone Fleming-Ioakim (bottom right), who lives here in Cyprus and visits the Four Seasons to relax and indulge in the exceptional service and amenities.
We congratulate our winners and look forward to welcoming them back for a complimentary stay in our luxury sea-view rooms. Together, we continue to craft exceptional experiences for loyal repeat guests, as well as first-time visitors.
Four
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TOP HONOURS at the 2023 Cyprus Tourism Awards saw Hotel Manager Costas Nicolaou (right) accept prestigious accolades on behalf of the Four Seasons.
four seasons
CELEBRATING Hospitality’s Finest
For the fifth consecutive year, the Four Seasons was recognised at the Cyprus Tourism Awards, celebrating companies who are leading the way and shaping the future of Cyprus’ tourism sector.
The 2023 awards marked another standout year, with the hotel winning three top accolades. These included the prestigious Platinum award in the ‘Guest Service Excellence’ category, as well as Gold awards for ‘Best Luxury Hotel’ and ‘Culinary Experience Excellence’.
The recognition didn’t stop there. Muskita Hotels’ sister property, the Amathus Beach Hotel, also shone brightly, receiving a Gold award in the ‘Timeless Luxury Hospitality’ category, as well as Gold awards for ‘Best Beach Resort’ and ‘Leading Sustainable Hospitality’.
“Winning these awards, year after year, reaffirms our position as a leader in luxury hospitality,” said Commercial Director of Muskita Hotels Nick Aristou, “Highlighting our ongoing commitment to excellence across all areas, they are a source of pride and motivation for us to continue raising the bar.”
TOUCH OF GOLD
Considered one of the most prestigious culinary events of the year, the Golden Hats Awards Ceremony was held successfully at the Four Seasons ballroom in November 2024, bringing together 300 distinguished guests, including the finest restaurateurs, chefs and key figures of Cyprus’ gastronomic scene. Often referred to as Greece’s equivalent to the Michelin Awards, the Golden Hats recognise culinary excellence, including food quality and service, as well as overall atmosphere and experience.
In addition to playing host, the Four Seasons celebrated significant achievements at the ceremony. Sera restaurant retained its coveted Golden Hat award – the highest kudos given to any restaurant in Cyprus – while the Seasons Oriental and M Fusion restaurants each earned Top Notch awards. The Amathus Hotel was honoured in turn, with the Grill Room and Limanaki restaurants also coming away with Top Notch awards, underscoring the diversity and quality of dining across the two sister hotels.
“Hosting this event and being recognised among the best restaurants in the country reinforces our status as a high-end culinary destination, and pushes us to stay ahead of the culinary curve in our gastronomic offering,” said Nick Aristou, Commercial Director of Muskita Hotels.
TOP HONOURS at the 2024 award ceremony, saw Sera win the coveted Golden Hat. Head chef Yiannis Socratous (left) and Group Executive Chef, Panicos Hadjitofis receive the award.
DRIVING for a Cause
four seasons
October 2024 brought the roar of Ferraris to the Four Seasons, as MotoTrend – the official representative of the famous marque in Cyprus – hosted an unforgettable charity event in support of the Theotokos – Amerikos Argyriou Charitable Foundation.
Bringing together Ferrari owners and car enthusiasts from across Cyprus, the “Drive for a Purpose with Ferrari” day began with a convoy drive from the Church of St. Anna in Agios Tychonas to Agia Barbara, where the cars were then displayed to be admired up close.
Following the drive, owners gathered at the Four Seasons to enjoy a gourmet meal with special Ferrari-themed surprises. With the goal of bringing the community together in both spirit and generosity, the lunch was an opportunity for like-minded enthusiasts to celebrate their shared passion, while contributing to a local cause that supports those in need. In collaboration with the Four Seasons Hotel, the Municipality of Amathus and Maison Du Vin, the event successfully raised awareness and funds for the Foundation.
SHARING GENUINE Dining Experiences
Showcasing the unique features of each of its dining destinations, Muskita Hotels has launched individual social media pages for the signature restaurants across the Four Seasons and Amathus Beach Hotel properties.
Offering a fresh and authentic way for both local visitors and hotel guests to connect with the outlets, these new accounts also allow each restaurant to share its own distinct dining experience. The aim is to go beyond posting professional images of the food and drinks, and focus on showcasing authentic guest experiences, as shared by patrons themselves.
This genuine, user-generated content is boosted by behind-the-scenes stories, capturing chef preparations in action, the faces of the restaurant teams, and menu updates. Diners and guests are invited to follow each restaurant, share their own experiences and tag the individual accounts, rather than just the hotel alone. This will ensure we see and can reshare their unique perspectives.
SEASONS ORIENTAL
Experience a new way of life in Cyprus. Discover our unique destinations: from sky-rise seafront apartments and marina homes on the sea, to golf properties, beachfront villas and city residences.
For a private viewing call: +357 25 362 800
Seaview Heights (CGI)
Limassol Marina (photograph)
Trilogy Limassol Seafront (CGI)
‘M’
for Culinary Magic
seasons
A SIGNATURE MENU offers M Fusion patrons a unique encounter with Peruvian-Japanese cuisine
Summertime at M Fusion assures a signature dining experience that is magical, mouth-watering and all great things beginning with the letter M. Its reappearance on the hotel deck promises to deliver the anticipated flavour profile of both novelties and favourites. The signature menu is unapologetically adventurous, raising the culinary bar with its interaction between Peruvian and Japanese cuisine. The sushi remains avant-garde, the ceviche unique and the seafood dishes navigate creative oceans.
Here, the dining ritual is similarly one of exploration, as discerning patrons indulge in multiple sharing dishes, laid before their eyes, their epicurean journey enveloped by the Vista Terrace’s beautiful surroundings. The hotel gardens and glistening Mediterranean waters form an uninterrupted natural canvas of greens and blues. The serenity and elegance of this dining space, together with its impeccable gastronomy, invite you to summer moments that are truly unforgettable.
WELCOMING WITH WARMTH
The Four Seasons Hotel recently expanded its Guest Relations team, welcoming Tatyana Grumeza to the fold in August 2024. A warm and approachable individual, Tatyana brings a wealth of experience from her time at Muskita Hotels’ sister property, the Amathus Beach Hotel, where her focus was primarily concierge services. In her new role, guest care and direct engagement are at the core of her day-to-day duties.
From greeting guests at breakfast to welcoming new arrivals, Tatyana goes above and beyond to create a seamless experience, blending professionalism with empathy and a genuine interest in others. "Every person has a key," she shares, "Finding the key is about understanding the guest, so you can exceed expectations in every tiny detail."
Tatyana’s journey into hospitality began in journalism and digital marketing, before she discovered her passion for guest relations. Today, she loves that every moment in her role is unique, filled with learning opportunities and the ultimate goal of making every guest feel at home and genuinely cared for.
EXCEEDING EXPECTATIONS with professionalism and empathy is the ultimate aim of Guest Relations Officer Tatyana Grumeza
PURSUING MASTERY through lifelong learning, Four Seasons sommelier Iwona Hereda has earned the coveted title of Best Sommelier of Cyprus 2024 }
four seasons
news
Raising a Glass to EXCELLENCE
The 10th edition of the Cyprus Sommeliers Association’s CYSOMMS Best Sommelier of Cyprus contest, concluded in November 2024 with a much-deserved victory for our very own talented Four Seasons sommelier Iwona Hereda, who earned the coveted title of Best Sommelier of Cyprus 2024.
Hosted at our sister property, the Amathus Beach Hotel, the event showcased the very best in sommellerie talent across the island. Competing against 12 top professionals, Iwona’s expertise, precision and passion for wine shone through, as she and two others advanced to the final round. The three finalists faced a series of demanding challenges, demonstrating exceptional knowledge, acute tasting skills and seamless service under pressure.
Emerging as the 2024 champion amidst cheers and applause, Iwona will now represent Cyprus at Association de la Sommellerie Internationale (ASI) contests abroad –challenges which she looks forward to with anticipation. As she puts it: “Being a sommelier means embracing lifelong learning, and this milestone motivates me to strive for continuous improvement and growth, every day, in the pursuit of excellence.”
Praising Iwona’s talent, passion and dedication, CYSOMMS President Georgios Kassianos, noted she will serve as a remarkable ambassador for Cyprus’ sommelier community. The Four Seasons congratulates Iwona on this outstanding accomplishment, a testament to her skill and dedication, while reflecting our commitment to nurturing talent and delivering world-class service across the board.
GASTRONOMY & CAMARADERIE
As it does each year, the Four Seasons hosted, in December 2024, the Annual Chap�tre of the Cyprus Bailliage of The Cha�ne des R�tisseurs – the world’s oldest international gastronomic society, with over 35,000 global members.
The gala dinner, featuring an impressive menu with carefully-paired wines, attracted 200 guests, presided over by Chapter president Victor Papadopoulos and honorary president Christos Mouskis. The black-tie occasion also saw 20 new members admitted, and nine members promoted, among them French Ambassador to Cyprus, Cl�lia Chevrier Kolacko. Also in attendance were 12 members from the Israel Bailliage.
The Cha�ne was founded in Paris in 1248 and resurrected in 1950, inviting all lovers of gastronomy, good food and fine wines to share its values of excellence and brotherhood. The Bailliage of Cyprus was founded in 2000, counts 195 members and represents the number 1 country in the world in terms of members per head of population!
THE BLACK-TIE GALA saw (top) 20 inductions and nine promotions of members, including (bottom left) French Ambassador Clélia Chevrier Kolâko, presided over by Victor Papadopoulos (bottom right).
Living on the sea changes us Ever y thing becomes bet ter. It makes us let go and feel our best. Mind, body and soul are re-set We are charged with a healthy energy Senses become vivid and colour ful Social experiences become special and we connect to the world around us
This is living ON THE SE A, this is our blue space Welcome to Limassol Marina For information about Limassol Marina, contact: limassolmarina com | +357 25 020 020
Living ON T HE SEA
CHOCOLATE by design
Every Chocolate Week at the Four Seasons launches a fresh phase in the Hotel’s pastrymaking, but the 2024 edition was decidedly different. The collaboration with leading chocolate pioneers placed the Colors Café team well ahead of the curve.
cChocolate Week is the calendar highlight, where the Hotel’s pastry masters enjoy a little playfulness with their craft. Each year, Four Seasons Executive Pastry Chef Demetris Hadjiyiannis and his team immerse themselves in a fresh cocoa-filled vision, with the result being invariably game-changing in the Hotel’s chocolate evolution.
MISSION ACCOMPLICE
In 2024, the Four Seasons invited Panagiotis Samaras to lend his expertise to the annual chocolate extravaganza. Hailing from a Greek family of dessert-makers, Panagiotis has spent the last 10 years leading the instructors’ team at the Chocolate Academy of Dubai, the elite training centre for chefs and chocolatiers around the world. He is also the Senior Technical Advisor of Barry Callebaut Group, the oldest brand of French premium chocolate and cocoa products. Thanks to his longstanding friendship with Demetris, Panagiotis was on hand at the Four Seasons in November, to merge quality and expertise for the beloved Colors Café event.
SWEET SPECTACLE
Named the “Around the World Experience”, 2024’s Chocolate Week collection incorporated Barry Callebaut origin chocolate in a series of global desserts, with a twist. “We explored the most familiar treats from around the world, but decided to ‘revisit’ them through Panagiotis’ more modern approach,” explains Demetris. “People often ‘eat with their eyes’ and so, we changed the appearance and textures of household desserts to create more refined and elegant editions,” adds Panagiotis. The duo also updated ingredients to address present-day preferences. “We recognise that many dessert aficionados are also more health-conscious,” says Demetris, “therefore, we modified recipes like British banoffee pie by switching the fattier whipped cream with light mascarpone cheese.” The public’s response to the line-up was crucial, as the most popular Chocolate Week choices were then integrated into the 2025 Colors Café menu.
As ever, Chocolate Week included the dessert rituals now synonymous with Colors Café hospitality. Aside from the exclusive range of cakes, tarts and pastries, guests also indulged in an assortment of chocolate bon bons infused with world flavours such as the exotic spice of Tonka beans, and the enticing creaminess of pistachio and tangy cherries. The experimentation continued at the cooking station unique to Chocolate Week. The Colors Café terrace showcased a lavish chocolate counter where Hotel patrons and visitors savoured a personalised cocoa-packed experience. Starting with any of five types of luxury chocolate, participants enjoyed customised chocolate tablets, with toppings that included caramelised nuts, meringue and waffles. These were just some of the treats accenting the individual cocoa masterpieces. Accompanying them was an array of flavoured hot chocolate beverages, perfect for ushering in the winter season.
Ultimately, Demetris’ and Panagiotis’ collaboration was characterised by their mutual love of cocoa and its culinary qualities. “To work with chocolate is a love affair - you need to give it the correct level of attention and treat it with respect,” says Demetris. It’s this changeability and diversity of their craft that excites the duo on a daily basis, with the proof being always in the pudding!
MASTER CHOCOLATIER
Four Seasons Portrait
Panagiotis Samaras (left) joined forces with Executive Pastry Chef Demetris Hadjiyiannis (right) to craft reimagined desserts for the annual Colors Café event. }
EXCLUSIVE opening
A new era of refined coastal living begins, where stunning sea views and world-class facilities await just steps from the shore.
The Amathus Residences has officially opened, quickly becoming one of the most sought-after addresses along the coast. This new tower encompasses 28, generously-spaced, luxury apartments, along with two floors of elegant Junior Suites now operating as part of the hotel. Adding to this exclusive offering, a flagship restaurant on the recreation floor will debut in 2025.
ELEVATED LIVING
Spacious, elegant, and with the finest finishes, each residence is a true expression of modern comfort and sophistication. Bringing an unparalleled standard of luxury to Limassol’s growing real estate-sector, these apartments come in one-, two- and three-bedroom configurations (some with swimming pools), including a deluxe duplex penthouse with its own private pool.
Privileged owners of these exclusive apartments truly experience what it means to live by the sea. With the Mediterranean as the focal point throughout the Amathus Residences, the view from the higher floors is one of endless blue, where sea and horizon meet. Every apartment features generous space, tasteful interior and exterior design, exquisite finishes, and designer furnishing and décor, all an expression of modern comfort and sophistication.
Almost all 28 residences have now been sold and are successfully being rented. All rental management is handled by the Four Seasons, meaning owners can relax with peace of mind, knowing a dedicated team is on hand to manage the entire process. Rentals can be arranged for short-, medium- and long-term stays, with a minimum stay of four nights, although the focus is on medium- and long-term accommodation.
GENEROSITY OF SPACE
goes hand in hand with privacy, and every space features impeccable design, stylish décor and sophisticated technical installations
UNIQUE ACCOMMODATION
The collection also includes two floors of stunning Junior Suites. Each of these 18 superb accommodation products offers a spacious bedroom, a luxurious bathroom, a dressing room and a sitting area. Those on the ground floor feature a terrace leading to a private pool and garden, while, on the first floor, guests can enjoy an outdoor lounge area with a private pool overlooking the sea.
“These new accommodation options are undoubtedly the best bedroom product in the Cyprus market today,” says Nick Aristou, Group Commercial Director, Muskita Hotels. “They are huge and beautifully designed, both inside and out, truly delivering a remarkable experience and already available for normal hotel rental.”
FIVE-STAR LIFESTYLE
Residents, guests and homeowners are all able to mingle on the third floor, which acts as the main hub of communal and social activity, featuring lounge seating and dining areas. Beautiful, lush greenery and an impressive water feature add a calming touch. This floor will also be home to the new flagship restaurant, the final addition that will complete the launch of this exceptional offering, when it opens in 2025.
For ultimate privacy, the Amathus Residences complex will offer 24/7 security at the lobby, equipped with the latest security systems, including key card access to the building; CCTV cameras are also installed across the complex for the safety, security and accessibility of all residents.
Residents of the Amathus Residences enjoy a lifestyle synonymous with five-star resort living, with a team of 450 trained professionals on hand 24/7, as well as instant access to all hotel services. This includes the option to order, reserve and purchase services such as housekeeping, grocery orders, private shopping, limousine rentals, setting up a private cruise and planning a flight.
For more details, please visit: www.amathusresidences.com
d diary Limassol ANNUAL
LIMASSOL AND ITS SURROUNDING REGION OFFER A WEALTH OF ACTIVITIES AND ANNUAL EVENTS FOR A TRULY UNIQUE HOLIDAY EXPERIENCE. WHETHER YOU ENJOY PREMIER THEATRE AND MUSICAL PRODUCTIONS, WORLD-CLASS SPORTING EVENTS OR TRADITIONAL, LOCAL FESTIVALS, YOU WILL FIND IT ALL… AND MORE, WITHIN OUR JAM-PACKED CULTURAL DIARY.
November 22 – January 6
CHRISTMAS VILLAGES
Experience an authentic Cypriot Christmas at eight villages and communities, including Agros, Deryneia, Kalopanayiotis, Kiti, Kyperounda, Laiki Geitonia, Lefkara and Fikardou, each offering a taste of the island’s festive spirit. The programme includes cultural events, gastronomy and crafting workshops, nature activities, guided village tours and local delights, as well as other Christmas-themed surprises.
Saturday – Sunday & public holidays, daily from December 23 – January 6. www.visitcyprus.com/christmas-villages
Jan 6 2024
EPIPHANY CELEBRATION
Each year on January 6th, Cyprus ends its festive season with Epiphany or ‘Fota’, celebrating the baptism of Christ and revelation of the Holy Trinity. The day begins with a Greek Orthodox church service, at which holy water is sprinkled on churchgoers’ foreheads. In coastal areas, a procession to the sea follows, with a priest tossing a cross into the cold waters, for young men to dive to retrieve it. The one who captures and returns the cross to the priest is thought to be blessed the entire year. www.limassoltourism.com
March 3
GREEN MONDAY
A public holiday in Cyprus, Green Monday marks the start of Lent.
Families and friends head to the countryside and coast to share fasting foods together. These typically include ‘Lagana’ or Greek flatbread, fresh vegetables, boiled potatoes and dips, as well as shellfish as an alternative to the stricter vegetarian options.
Kite-flying is also a Green Monday tradition, symbolising souls soaring to heaven to be closer to God. www.limassoltourism.com
February 20 – March 2
LIMASSOL CARNIVAL
Limassol defends its claim to being the island’s leading carnival city, with 10 days of fun ahead of Lent’s 40-day fast. A beloved tradition in Cyprus, the Limassol carnival invites merrymakers from across the island to escape routine, don costumes and let loose. Festivities culminate on March 2 with a grand parade, feasts, dancing, serenades, costume contests and fancy-dress parties, as one of the year’s standout events www.limassol.org.cy/en/calendar
April 4-12
CYPRUS FILM DAYS
a culinary voyage that will awaken
Cinephiles and film industry professionals gather in Limassol to enjoy screenings and workshops, honouring the art and craft of cinema. In addition to the main competition, there’s a special section for younger audiences, and the out-of-competition ‘Viewfinder’ section. The Festival closes with a ceremony to announce the winners of the international ‘Glocal Images’ and Cypriot Films competition sections. An after-party at Heroes’ Square follows. www.cyprusfilmdays.com order online: www.uptown-sq
Our extensive menu offers a big variety of Sushi, Teppanyaki and Robata Grill dishes
MARCH 22-23
APRIL 18-21
March 22-23
THE OPAP LIMASSOL MARATHON
The island’s biggest sporting meet takes place each year along Limassol’s scenic Mediterranean coast, featuring six races of varying lengths, exciting parallel events and participants of all ages and abilities. The flagship 26.2-mile race sees local and international runners set off from the city centre, then along the beachfront, until the ruins of ancient Amathus, and back again. www.limassolmarathon.com
April 18-21
EASTER CELEBRATIONS
Easter is the highlight of the Greek Orthodox calendar, blending spirituality with tradition. The midnight service on Easter Saturday ends with candles lit, symbolising the dispelling of darkness with Christ’s resurrection. Huge bonfires roar in churchyards, an effigy of Judas is set ablaze and fireworks illumine the sky. Easter Sunday sees families gather to crack red-dyed hardboiled eggs and feast on roast lamb and paschal delicacies. Easter Monday is reserved for traditional games played in village squares. www.limassoltourism.com
May
ROSE FESTIVAL
Agros village, known for its rose bushes, annually hosts its famous Rose Festival in a fragrant, two-weekend celebration. Visitors can explore rose-themed workshops, learn about rosewater distillation, sample and buy traditional rose-based products from stalls, and ride on the community train. Naturally, no festival is complete without traditional music and dancing, as the community honours its famous blooms.
Agros village
Triantafyllon street
For more info, call: 25 521 333 or visit: www.rosefest.agros.org.cy
May 22-25
LIMASSOL BOAT SHOW 2025
Now in its ninth year, the biggest event of its kind in the Eastern Mediterranean will offer boating enthusiasts four days to explore the latest in yachting, water sports, recreational fishing, diving, and more. Activities and presentations round out the event, which grows more ambitious each year, attracting marine sports fans from across the world. Limassol Marina | www.limassolboatshow.com
June 1-22
CYPRUS CONTEMPORARY DANCE FESTIVAL
Every June, the Rialto Theatre celebrates the world of contemporary dance with a festival renowned in the European dance scene. Now in its 26th year, the event showcases the innovative works of leading choreographers and companies, while fostering an artistic dialogue between international and local dance communities. Not to be missed!
10:00 - 15:00 | Monday – Friday
Rialto Box Office: 77 777 745
Coming June 2025
CHERRY FESTIVALS
The annual cherry festivals of Kampos, Pedoulas, Platanistasa and Treis Elies villages offer more than a taste of tradition: they celebrate local agriculture. Each community accommodates the whole family, offering kids’ activities, cooking demos, workshops, traditional products for sale, music and dancing, and orchard walks. Cherry delights await you in the heart of the Troodos mountainscheck the website in June 2025 for specific dates. www.limassoltourism.com
September - October LIMASSOL WINE FESTIVAL
JUNE 9
PENTECOST –KATAKLYSMOS
Limassol celebrates its winemaking heritage over two weekends, from end of September, into October. The Festival honours Dionysus, god of wine, treating visitors to free tastings of labels from local wineries, traditional bites at food stalls, live music performances, folk dancing and winethemed exhibits. The less-inhibited can even shed their shoes for some grape stomping! Municipal Gardens | www.limassol.org.cy/en/home
June 9
PENTECOST –KATAKLYSMOS
Kataklysmos is a religious and folk festival that marks both Orthodox Pentecost and the biblical account of Noah surviving the flood. Over the Kataklysmos weekend, fairs are held at coastal city waterfronts, people participate in swimming contests, and take part in boat races and water fights. Musical performances by popular local and Greek singers also feature. www.limassoltourism.com
Comming June 2025
SHAKESPEARE AT KOURION
Each year, Shakespeare fans enjoy the Bard’s work, staged at one of the island’s most ancient settings: Kourion (Curium). The open-air amphitheatre offers an ideal backdrop for the playwright’s comedies, tragedies and histories, brought to life by the Performing Arts for Cyprus Charities, with the production’s proceeds donated to good causes. www.shakespeareatcurium.com
16:00 - 20:30
Marina Square
Tel: 25 020 020
IMPORTANT NOTICE: Although all events have been confirmed and details are correct at the time of going to press, we strongly recommend contacting the organisers in case an event has been cancelled or postponed at short notice.
Italian Tailoring
ISAIA, the renowned Italian menswear brand, brings bespoke Neapolitan tailoring directly to Limassol Marina.
GALINA OSOKINA (left), owner of the ISAIA boutique in Cyprus, and Alberto Castellini (centre), Europe & Asia Account Executive, ensure the brand’s promise of impeccable menswear is delivered to perfection. }
For those who demand more than off-the-rack, ISAIA at Limassol Marina offers a bespoke experience unlike any other. With master tailors traveling from Naples for fittings, this boutique is the only place in Cyprus where true Italian tailoring meets unparalleled personalisation. From the first consultation to the final stitch, every garment reflects the wearer’s individuality and the artistry of Neapolitan craftsmanship.
AN EXCLUSIVE SERVICE
Clients at ISAIA Limassol enjoy more than just luxury clothing— they embark on a journey. The boutique’s personalised service includes consultations with expert tailors, who create garments that combine modern innovation with the brand’s rich Neapolitan heritage. This dedication to excellence has earned ISAIA a loyal following, including Hollywood stars like Will Smith and Robert De Niro.
CRAFTSMANSHIP ROOTED IN TRADITION
Founded in the 1920s and headquartered in Naples, ISAIA is synonymous with meticulous craftsmanship. The brand’s innovative techniques, such as unpadded shoulders and lightweight, breathable fabrics, revolutionised tailoring to suit Mediterranean climates. Each piece, from slim-cut suits to vibrant jackets, embodies the essence of sprezzatura—effortless elegance.
A SEAMLESS BLEND OF HERITAGE AND STYLE
The Limassol Marina boutique perfectly complements ISAIA’s coastal roots. Its iconic red coral logo reflects the spirit of Naples, while the boutique’s curated collections celebrate the brand’s fusion of tradition and modernity. Alberto Castellini, ISAIA’s Account Executive for Europe & Asia, notes: “Our boutique is more than a store—it’s a destination.”
Clients are invited to immerse themselves in the ISAIA experience, where passion for craftsmanship meets unparalleled service. With master tailors from Naples on hand to ensure a personalised journey, ISAIA ensures every precisely-crafted piece is a true expression of individuality. Discover the exclusive world of ISAIA at Limassol Marina, where Italian tailoring redefines luxury for the modern gentleman.
EMPOWERING excellence
At the Four Seasons, we rely on our people to make every guest experience truly extraordinary. With the newly-expanded HR department, we are investing in the growth, support and wellbeing of our talented team, ensuring the heart of our hospitality beats stronger than ever.
photography
DINAH KAPROU
MEET THE TEAM dedicated to supporting, and inspiring our Four Seasons family every day. From left: Kyriakos Kyriacou, Alexandros Spastris, Constantinos Moniatis, Group HR Director Andreas Loizou, Andreas Lambrou. }
oOur team members are our greatest asset. As such, one of Four Seasons' top priorities is caring for the individuals who embody our values of exceptional service and genuine hospitality, every day. While this commitment is deeply ingrained in every aspect of our culture, it is the Human Resources department that plays a pivotal role in nurturing, supporting and empowering our people at every step.
The HR team maintains a strong presence at the heart of the workplace, directly engaging with staff in their day-to-day environment. "We’re on the ground, side by side, with our door always open, so everyone knows we are approachable and here for them," says HR Manager Kyriakos Kyriacou.
To further support our stars, the HR department has recently expanded to include three new professionals, all working under the leadership of Group HR Director Andreas Loizou. "By growing the team that is here for them, we are demonstrating our commitment to our people," says Andreas. With each new member focusing on specialised areas—training, recruitment, technology and analytics—the team now ensures comprehensive support for all employee needs.
SUPPORTING OUR STARS
Under the enhanced HR structure, Alexandros Spastris has taken on the role of HR Training and Development Manager. "My position encompasses all elements of training, workshops and professional development programmes—from new staff orientation to tailored departmental sessions," he explains. Focusing on embedding the company’s core values
in every training session, Alexandros takes a friendly, approachable tone to ensure new hires feel welcome from their first day. Continuous growth and improvement are central values at Four Seasons, a belief HR Director Andreas Loizou emphasises. "When our people feel valued and supported in their development, they can, in turn, deliver an exceptional guest experience," he says.
Joining Alexandros is Andreas Lambrou, newly-appointed HR Analytics and Technology Manager after eight successful years with the Four Seasons F&B team. "This role involves identifying trends and implementing tools to better understand and support our team’s needs," he explains. Andreas has been instrumental in rolling out the cutting-edge Human Resources Information System, Exelsys, and sees his work as streamlining processes and enhancing communication within the hotel. "By improving efficiency, we create a happier environment for both our staff and management," says Andreas. "And that leads to happier guests."
New HR Recruitment and Staff Accommodation Manager, Constantinos Moniatis, plays a vital role in finding the right individuals to join the Four Seasons family. Having started his journey at the hotel as a waiter, Constantinos understands the culture inside and out—an insight that helps him match recruits with departments and managers who will appreciate their talents. "Guest feedback consistently highlights that, what sets us apart, is our people," he says. "My role is to find personalities that reflect our core values—friendliness, professionalism, consistency and a positive attitude."
CARING FOR OUR PEOPLE
Constantinos also oversees staff accommodation. "We provide 105 apartments close to the hotel in central Limassol, and a brand-new accommodation facility is set to open in 2025," he says. Set to become one of the first of its kind in Cyprus, the new complex is a five-minute walk from the hotel, and thoughtfully designed to provide much more than just a place to stay.
Four Seasons Portrait
THE HR DEPARTMENT
is committed to creating a workplace that prioritises engagement, wellbeing and social contribution. These initiatives reflect Four Seasons' commitment to a holistic approach to employee well-being,
The facility will offer a vibrant, community-focused environment akin to a modern university campus. Amenities will include a cafeteria, restaurant, lounge areas, ample parking and sports facilities, like mini basketball, football and tennis courts, with plans for a crèche in the future. Phase one, set for completion in Spring 2025, will include three apartment buildings housing around 100 team members, with phase two adding another 100 by the end of the year. This project, reflecting our commitment to supporting our people, not only meets housing needs, but also fosters a sense of belonging and further incentivises team retention.
In addition, Four Seasons continues to invest in upgrading staff facilities. "Improving back-of-house areas shows our staff that we care about their comfort and well-being," notes Kyriakos. Recent renovations include enhancements to locker rooms, rest areas and the renovation of our staff restaurant, the new Ambassadors Lounge—all designed to ensure our team has a comfortable space to recharge..
AWARDS AND ENGAGEMENT
The HR department is committed to creating a workplace that prioritises engagement, wellbeing and social contribution. Throughout the year, a range of initiatives and programmes support these goals—efforts that have been recognised at the recent Cyprus HR Awards, where parent company Muskita Hotels achieved several prestigious accolades.
These honours included a Gold award for 'Best Team Building Programme' for Volunteer Month, a dedicated period each November for community-focused giving and kindness. The initiative also earned a Silver award in the 'Best CSR Initiative' category. Additionally, the group received a Gold award for 'Excellence in Workplace WellBeing', and a Silver for 'Best Employee Engagement Strategy', both for the We Belong Here programme—a wellbeing plan that addresses physical and mental health through activities promoting a balanced work experience.
These initiatives reflect Four Seasons' commitment to a holistic approach to employee wellbeing, cultivating a safe, healthy and supportive environment, where our people feel proud of their work, deeply connected to our values and inspired to be the best version of themselves.
Crafting heartfelt MOMENTS
Dear Guest,
It’s an honour to have you with us at the Four Seasons. Here at the hotel, we operate according to a strong philosophy, rooted in three core pillars: staff satisfaction, guest satisfaction and a commitment to continuous improvement. These pillars work in harmony, forming the foundation of our success.
Our first pillar is our staff. I am incredibly proud to manage this talented team who embody our culture of service. We are dedicated to nurturing talent and promoting from within and, by keeping staff motivated and fulfilled, they devote themselves to providing exceptional guest experiences.
The second pillar is guest satisfaction. Our team’s dedication to friendly service means recognising our guests not only by face, but also by name and personal preferences. This connection fosters a familiarity that feels like home and enhances every stay.
Our third pillar is our commitment to keeping the Four Seasons fresh and competitive. We are continually upgrading spaces, enhancing services and innovating experiences. Our new digital concierge service exemplifies this. Through the mobile app, you can now order a drink from the comfort of your sunbed, book a table at one of our restaurants, or make special requests –all with just one click.
Ultimately, it is your loyalty and trust that drive us. Thank you for choosing to stay at the Four Seasons. We look forward to creating heartfelt moments tailored to your needs.
SAVVAS PAPATHOMAS Banqueting Supervisor Head Sommelier
MICHALIS THEODOROU Bars Manager
MARIOS TSIOUROUTIS Assistant Maître d’Hotel
GEORGE KITEOS Colors Cafe Manager
MOHAMMED AL SHLOUF Restaurant Supervisor Sera
DEMOSTHENOUS Maître d’Hotel
STALO ARABANTZI Tropical Restaurant Manager
Developing the Business
Group Digital Marketing Manager
Group Corporate Sales Manager
Conference & Incentive Sales Manager
Group Travel Trade Sales Manager
Events Manager
Wellness and Leisure
Kindergarten & Moments to Enjoy Supervisor
VASILIS KYRIAKOU Le Club Actif Supervisor
ANNA DONOVAN Spa Manager
LANA PERIKLEOUS
ELISA PASTIDI
MARINA KNOWLES
KLERI MICHAEL
HEIKE IOANNOU
ANTONIO CASSERA
FLAVOUR MAGNETS
The irresistible pull of Seasons Oriental dumplings is unparalleled. Here is a collection of flavours sailing to every corner of the palate. From steamed to pan-fried to spinach-infused, every bite is a journey across forests and oceans. }
IMPERIAL expectations
Celebrating 30 years as the emperor of Chinese cuisine in Cyprus, Seasons Oriental keeps every gourmand’s compass pointing east.
YIOTA MALLAS
MOMENTS OF AMBER
The stunning terrace of the Seasons Oriental with its mesmerising waterways and tropical vegetation invites every guest to an otherworldly dining paradise. The ultimate setting for a culinary odyssey to the Chinese subcontinent.
With the decor immaculate and the ambiance transcending every occasion, discerning diners can enjoy extra special moments of Oriental fare.
FINE CHINA
tThe Four Seasons is a place of many firsts, not least when it comes to its Seasons Oriental restaurant. Having established itself as the island’s pinnacle of Cantonese dining since 1994, here, humble chopsticks serve the menu’s imperial ambitions. No two visits are ever alike, given the Seasons Oriental’s team’s ability always to stay ahead of trends, while anticipating customer preferences.
PAGODA ERA
Seasons Oriental recently turned a new leaf with the addition of an outdoor space, in response to client feedback and the hotel’s overall refurbishment vision. “We wanted a Seasons Oriental terrace for the warmer months, for guests seeking an al fresco experience, which particularly suits this kind of cuisine,” explains Group Food and Beverage Manager Yiannos Gregoriou. Indeed, the external deck could not be more appropriate for an evening dedicated to the Orient. From the lobby, one enters a soothing mix of wooden bamboo-style panels and cane furniture in neutral colours, complemented by the emerald greens of cushioned chairs and surrounding foliage. These colours are enriched by the koi pond’s reflections and the warm amber lighting, evoking a remote tropical destination. Taken together, such features are reminiscent of China’s rice terraces, cultivating an atmosphere of peace and leisure. With seating for 120 guests, the panoramic layout allows exclusive dining for every booking.
BOLD STATEMENTS
Among the timeless menu greats are the statement dishes of Seasons Oriental. Indulge in star items such as the wok-based fresh lobster in scallion sauce native to Hong Kong (far left) or the queen of street food in the form of crispy Peking duck barbecued to perfection (left).
CULTURAL EXCHANGE
A Mediterranean staple receives an Oriental flavour massage. Fresh sea bass is steamed and then topped with chopped chilli and spring onions, then dipped in soy sauce.
GOLDEN BRIGADE
While the structure of Seasons Oriental is now physically different, the longstanding pillars remain the trusted staff who bring everything together. Executive Chef Guan Ruijiong is a master of fine Cantonese cuisine, who also combines Hong Kong favourites with the flavours of Szechuan, Hunan and Shandong provinces. Ruijiong is marking seven years with the Four Seasons and, together with the maître d’ and waiting staff, the Seasons Oriental team share decades of service together. Their passion for the concept is seen in the customary tweaking of the menu every winter, debuting at least three new dishes from spring onwards. Ruijiong researches the rich culinary tradition of his native subcontinent, to transport new regional delicacies to the Mediterranean, delivering mouthwatering moments each time.
EASTERN PROMISES
New plates aside, there are also menu favourites that keep foodies coming back for more. These dishes are part and parcel of the Seasons Oriental identity, thanks to their unparalleled flavours, textures and presentation. The chicken and prawn wonton soup is a perennial hit, with a punch of addictive earthy flavours of seaweed and lettuce. The assortment of dumplings are a flavour explosion for every palate, but patrons have an especial fondness for the pan-fried scallop dim sum. These carry a hint of sweetness in the form of minced prawn and red pepper. The sweet and sour chicken is the empress of the mains with its lychee-packed source, while the lobster platter is a showstopper with its combination of four different recipes: black bean to all-things-garlic.
From menus to makeovers, these updates throughout the Chinese calendar make it the Year of Seasons Oriental, every year. A timeless dynasty of flair and flavour that is here to stay.
AN ASSORTMENT
dumplings to please every palate, with the pan-fried scallop dim sum a firm favourite among patrons
SERA food for sharing
Step into Sera, the youngest jewel of the Four Seasons, where Michelin-starred chef Ettore Botrini celebrates the Italian art of collective dining. From vibrant group platters to intimate pairings, every meal is a chapter in a story that begins at the table.
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YIOTA MALLAS
photography
DINAH KAPROU
tNEWLY-APPOINTED
Restaurant Manager Mohammed Shlouf (centre), welcomes you to experience the joy of Italian dining as it's meant to be: shared, spontaneous and unforgettable.
The youngest restaurant of the Four Seasons, Sera by Ettore Botrini is a concept steeped in culture, tradition and history. It’s also the sole culinary project in Cyprus of Michelin-starred Chef Botrini, with his Tuscan heritage firmly in the foreground. Sera’s mission is to unite loved ones around a table and indulge in homemade recipes. Yet the dining experience is not just the food, or even about the food. It’s about deriving pleasure from hospitality and creating memories with others – in other words, making the food a means of emotion.
TUSCAN SON
Italian group dining is usually a hands-on, energetic affair, and at Sera, patrons can engage in this sacred act themselves. Every plate is a memento of a different corner of Italy, or inspired by an anecdote from Botrini’s childhood. Together, these dishes are a road trip from the Italian hills to the palate. Guests enjoy showstopping platters of pasta or Pasta Grande, with each recipe a nod to the nonne of a distinct region. Guests can sink their forks into decadent trays of Paccheri Pomodoro –pasta wrapped in a velvet tomato-flavoured embrace – or the Neapolitan Capricci Genovese, where succulent veal cheeks and pecorini coat delicate curls of pasta. There are also super-sized seafood versions such as the Sardinian fregola with an array of shellfish, or, for a little extra indulgence, the star item – irresistible lobster pasta. For more intimate sharing, tables of two can enjoy the wine pairing and set menu, where the restaurant’s signature dishes are paired with strictly Italian labels. For afters, groups can dig into enormous desserts at the centre of the table, such as the torta di formaggio, an Italian take on burnt cheesecake, where tastebuds melt at the first bite.
BUON APPETITO
Another authentic aspect of Sera is the spontaneity of its kitchen through seasonal cooking. Every session welcomes a new ‘Dish of the Day’, in line with whichever ingredients are in season or cuts of meat and seafood are sourced. Meanwhile, having been promoted to take charge of the restaurant after 15 years of service at the Hotel, Mohammed Shlouf is on hand, together with his assistant Giorgos Vlachopoulos, to guide you through each visit’s culinary revelations. There are also several dishes exclusive to each season. Currently, the winter months have seen such creative additions as grilled Dover sole, thanks to its rich lemon confit, and iconic Milanese veal and Florentine steak for the hearty, soulful nourishment they deliver. Ultimately, whichever dish you choose, here, intimacy and companionship are indivisible. And with the concept of dining together held deep within Sera’s philosophy, the artistry in its execution will make your every visit unforgettable.
Four Seasons Portrait
text
YIOTA MALLAS
EXCLUSIVE culinary access
Central
to the Four Seasons philosophy is the mission to satisfy every palate. With the addition of its sister hotel Amathus’ own culinary gems, guests encounter a dining destination where the possibilities are endless.
When it comes to leading hotels, it’s the wealth of choice that underlines success. Every establishment of impeccable standards relies on its ability to offer guests a limitless experience on hotel grounds. The Four Seasons allows guests to indulge in the joy of selection, thanks to its unique location and flexible services. Aside from its own five in-house eateries, this rich flavour tour continues at its Amathus partner hotel, just a stone’s throw away. Within a short walking distance, discerning diners can expand their gastronomic options, thanks to the Amathus’ award-winning menus. This adjacent hotel is home to two signature names of the Cyprus restaurant scene that are too good to miss.
The longstanding forerunner of seafood dining, Limanaki skirts along a tranquil beachfront within the Amathus gardens; a culinary beacon, drawing exquisite Mediterranean treasures to shore. And for over three decades, locals and visitors have savoured the gustatory journey it provides. With its white tablecloths, elegant cane-and-bamboo furniture and soft lighting, Limanaki is the quintessential summer escape for locals and tourists alike. Its entrance sets the tone, with a decadent ice counter showcasing a bounty of fresh, wild-caught produce and unique international varieties of fish, shellfish and seafood. The open kitchen transforms this aquatic harvest into simple yet sophisticated dishes,
LIMITLESS FINE-DINING
Guests of the Four Seasons have also its sister hotel Amathus' awarded restaurants to explore. For sophisticated fish and seafood al fresco, Limanaki's tranquil beachfront beckons; for choice specialty meats, expertly prepared, the sleek ground-floor alcove Grill Room is a mecca for carnivores
from carpaccio to salt-baked wonders. Consequently, this tradition of seafood excellence has seen Limanaki receive the ‘Top Notch’ accolade at the reputable Toque d’Or awards.
At the same time, the Amathus ground floor is home to the Grill Room, a true mecca for meat enthusiasts. Since 2017, this hotel alcove has been the ultimate realm for choice cuts from every continent. Its interior boasting elements of leather, wood and glass, this is no ordinary steakhouse, but rather a comfortable, inviting space, where ingredients take precedence. Avid carnivores can observe their chosen meats being prepared meticulously within the open-glass kitchen, only steps away from their table. Specialities such as Angus, Wagyu, Ribeye and Tomahawk steaks are household ingredients of the Grill Room collection, as each menu item aims to be remarkable. It’s this passion for the extraordinary that unites the Four Seasons’ and Amathus’ eateries, making every visit unique.
First honoured at a medieval competition in France, Commandaria is more than just a dessert wine— it's a story of Cyprus' enduring passion, rich history and timeless craftsmanship. Local winemakers, sommeliers and educators share their reflections, as we toast eight centuries of this iconic, amber-hued pleasure.
MATEO JARRIN CUVI
Four Seasons Portrait
cCommandaria, the world's oldest named wine, has been captivating local and international wine communities for centuries. This exquisite dessert wine, first awarded in 1224 at a medieval competition, as recorded by French poet Henri d'Andeli in “Le Bataille des Vins”, remains the Mediterranean island's vinous signature. Today, it continues to entice experts and enthusiasts alike, with its traditional yet innovative production, historic significance and remarkable versatility.
To honour eight centuries of recognition, local winemakers, sommeliers and educators shared their passion for Commandaria's journey through time, highlighting its role in an industry that balances ancient practices with evolving trends, and Cyprus' rich culture and history.
SKILL AND TERROIR
High in the mountains of Cyprus, home of some of the island's most ancient vineyards, winemakers agree: Commandaria is the perfect portal to centuries of craftsmanship and the evolution of winemaking.
Using only what was available, early producers—lacking modern conveniences like sorting tables, cooling rooms, or technology—developed a process that relied on sun-drying high-yielding Xynisteri and Mavro grapes, to intensify their sugar content. The grapes were then crushed, and the resulting must underwent long, oxidative barrel-ageing.
This centuries-old method, referenced as early as 800 BC by Hesiod in "Works and Days", yields a luscious wine with complex notes of dried apricot, quince, caramel, molasses,
and a hint of baking spices — a flavour profile that sets Commandaria apart.
Marcos Zambartas, head winemaker and owner at Zambartas Winery in Agios Amvrosios, attributes Commandaria's endurance to the spirit of innovation that has shaped its evolution. “It's a testament to the entrepreneurship and pioneering mindset of the people who made it successful,” says Marcos.
Minas Mina of Kyperounda Winery echoes this sentiment, noting Commandaria embodies the essence of Cyprus — its Mediterranean climate, unique soil and indigenous grape varieties. “If a visitor wants to capture Cyprus in a glass, Commandaria is a true reflection of the island,” he says.
Available in both fortified and non-fortified styles, the dessert wine also offers a variety of experiences to its admirers. Whether fortified with grape spirit or allowed to ferment naturally, Commandaria remains true to its origins: a lusciously sweet experience meant to be savoured. Master of Wine Demetri Walter describes it as “a wine that has remained essentially unchanged—a classic to be contemplated”.
ROOTS AND IDENTITY
Orestis Tsiakkas of Tsiakkas Winery says Commandaria “sells a story” steeped in history, particularly its connections to medieval times, the Knights Templar and Richard the Lionheart, who famously dubbed it the “King of Wines”. As the Crusades spread across Europe, Commandaria's influence can be seen in the emergence of other iconic sweet
MINAS MINA Kyperounda Winery
ORESTIS TSIAKKAS Tsiakkas Winery
DEMETRI WALTER Master of Wine
A SPARKLING TRIBUTE TO CYPRIOT ROOTS
From April 2025, enjoy the Four Seasons' Golden Celestial cocktail, blending Kyperounda Commandaria with vodka, prosecco and a surprising but delicious twist of lemon sorbet
wines, such as Sauternes in France, Tokaj in Hungary and Port in Portugal.
Beyond its historical roots, Commandaria remains a cherished part of Cyprus' cultural and religious traditions. Olvia Haggipavlu of Etko/Haggipavlu Winery points out its continued use in Greek Orthodox ceremonies, such as holy communion, weddings and baptisms—highlighting Commandaria’s enduring role in the lives of Cypriots. This deep link to culture and history allows Cypriot wineries to tell a rich, unique story—one that not only showcases the island's past, but also builds a distinct identity for the wine and the region.
UNMATCHED VERSATILITY
Once poured, Commandaria reveals a versatility that few sweet wines can match. Orestis recommends enjoying it with foie gras on brioche and fig chutney, Minas suggests traditional pairings like loukoumi confections, chewy sweet soutzoukos, or mature halloumi, while Demetri finds it a perfect companion to winter puddings.
Sotiris Neophytidis, a top-ten finisher at the 2023 Best Sommelier of the World Competition, would pair chocolatey desserts with fortified Commandaria, and fresh anari cheese, honey and grape syrup with the non-fortified versions. And, as many in the wine industry agree, Commandaria shines alongside sharp, strong cheeses like Roquefort, Gorgonzola, or Stilton.
Of course, it is equally enjoyable on its own or combined with other spirits, as the Four Seasons’ new Golden
Celestial commemorative cocktail attests. Launching in April 2025 at the Vista Bar, this exceptional creation blends Kyperounda Commandaria with vodka, prosecco, and a zesty twist of lemon sorbet for a distinctive indulgence.
UNTAPPED POTENTIAL
As Commandaria looks to the future, winemakers and wine professionals eye its enormous potential and growing recognition on the global stage. Demetri believes Commandaria compares favourably to the world's most celebrated sweet wines, and is “making a comeback” among connoisseurs.
Despite this promise, challenges remain. Sotiris notes Commandaria still lacks the recognition of other iconic sweet wines, like Sauternes. Olvia believes government branding efforts have not yet matched the wine's potential—though its expected addition to UNESCO's Intangible Cultural Heritage list in 2025 may help change that.
With a renewed focus on quality over quantity, Cypriot wineries are shifting from mass production to high-value, premium Commandaria bottlings—targeting international sommeliers, collectors and wine lovers, who want to experience the true essence of Cyprus. “Our hope,” says Minas, “is that Commandaria continues to serve as a reference point on the international stage, embodying the heritage and authenticity of Cyprus’ winemaking legacy." Onwards and upwards.
OLVIA HAGGIPAVLU
ETKO Winery
MARCOS ZAMBARTAS
Zambartas Winery
SOTIRIS NEOPHYTIDIS
Advance Sommelier
MISCHIEF AND MAYHEM
Printmaker Hambis Tsangaris created one of the first visual representations of the 'Kalikangiari' goblins from Cypriot folklore.
land of MYTHS & TALES
Cyprus is a land where legends live and breathe, woven deeply into its cultural fabric and natural landscapes. These timeless stories reveal the island’s very soul, inviting you to explore its mysteries and traditions.
Have you ever looked out over Cypriot vineyards at dusk?
The fading light casts eery, life-like shadows across the fields, transforming gnarled branches into distorted limbs, bent trunks into hunched figures, hinting of creatures stirring in the darkness. Are these a trick of the eye, or could the island’s landscapes truly be home to otherworldly beings?
Beyond LUXURY
Passed on from generation to generation, Cyprus’ myths and folktales come alive in a storytelling tradition tied to the land itself, and to the cultural identity of the island and its people.
ILLUSTRATING HERITAGE
Given such tales were primarily transmitted orally, today, local creatives are undertaking to preserve this dimension of Cypriot heritage. Among them is preeminent printmaker Hambis Tsangaris, who has spent a lifetime documenting and
Luxury and style have long been synonymous with the Four Seasons, and after its recent renovations, the bar has been set even higher. With beautiful touches and high-end extras throughout, the Hotel’s latest upgrade truly redefines the expectation of luxury.
illustrating Cypriot fairytales and folktales or paramythia, through books and his signature prints. As part of such efforts, and inspired by local vineyards’ shifting shadows, Hambis created one of the first visual representations of the Kalikangiari. Tales of these mischievous Cypriot goblins recount them wreaking havoc, unless appeased with loukoumades –- deep-fried dough balls soaked in honey – left on rooftops, a tradition still observed in Cypriot households today. Yet despite their enduring presence in both folklore and modern culture, few people knew what these malevolent beings were supposed to look like, a gap Hambis resolved to address. “I started by asking people to recount their stories of the Kalikangiari,” he explains. “My aim was to find out what they looked like, so I could illustrate them. I knew these stories shouldn't be lost, so I
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PREEMINENT PRINTMAKER
Hambis Tsangaris has spent a lifetime documenting and illustrating Cypriot 'paramythia' through books and signature prints.
also recorded and wrote them down.”
Safeguarding the tales and their characters was just one part of Hambis’ mission. Another was to preserve local authenticity, to prevent the Kalikangiari from meeting the same fate as Agios Vasilis – the Greek saint now better known as St Nicholas or Father Christmas. Before being popularised by Western commercialisation, Agios Vasilis had a very different form, lacking the now-iconic red suit, white beard and jolly round face. So, when a newspaper ran a story about the Kalikangiari alongside an image of a European goblin, Hambis knew, “we couldn’t let the same thing happen – I had to find out what they looked like, so we would not lose them”.
SOUL OF A NATION
The Kalikangiari are not the only creatures of folklore protected and celebrated by Hambis. The Europa Nostra European Heritage award winner has also collaborated on many books documenting the myths and fairytales unique to the island. From the tale of Spanos and the Forty Dragons to the lesser-known telling of The Prince of Venice – a story discovered in the personal collection of Boston-based teacher Costas Proussis. Hambis’ distinctive prints also breathe life
into five volumes of folktales, published by the Cypriot Centre of Scientific Research. “These original folktales were only told in Cyprus and speak of the soul of the nation,” he says. “They were not only the entertainment of the day, but also a way for people to communicate what they saw and learned from life: a symbol, a lesson, or a different way of recounting history.”
Such efforts play an essential role in preserving Cyprus’ indigenous folklore, not only connecting Cypriots with their history and cultural identity, but also offering deep insights into the values, beliefs and experiences that shaped past generations. “These stories define who we are today by connecting us with our past, but, most importantly, by giving us the chance to self-reflect,” notes Iosif Hadjikyriakos, director of the Larnaca Archives at the Phivos Stavrides Foundation. “We can still resonate with them, relate to their messages today and use them as tools to learn from.”
TIMELESS TALES
A passionate storyteller and teacher of Cypriot folk art himself, Iosif firmly believes in the power of stories to convey knowledge, and was chosen as researcher, writer and presenter of the recent Myths and Tales of Cyprus series. Produced
by the island’s Press and Information Office, the innovative series brings the island’s myths, legends and traditions to life in an accessible way. “Film is uniquely engaging because it combines multiple artistic elements,” explains series director Mark Kassinos. “This multimedia approach enhances the overall storytelling, bringing these timeless tales to life, while maintaining their cultural significance.”
The series features 14 stories, chosen from a trove of Cypriot folktales. Well-known among them is the legend of Digenis Akritas, who hurled giant boulders into the sea to defend Cyprus from invading armies, a feat said to have created Paphos’ iconic sea stack, Petra tou Romiou. Also featured are lesser-known stories, uncovered in the series’ research process
One of these is The Iron Pig, a personal favourite of Myths and Tales of Cyprus co-researcher and anthropologist, Ioanna Pantelis. According to Ioanna, a goal of the series was to make such heritage appealing to the younger generation. “It’s important to help young people understand, learn and appreciate their fascinating heritage and the importance of it,” she says. “Not to forget the stories of our parents and grandparents and, most of all, to make them feel proud of this Cypriot culture.”
14 FOLKLORIC STORIES
inspired the 'Myths and Tales of Cyprus' series, produced by the island's PIO, and created by (seated) researcher, writer and presenter Iosif Hadjikyriakos, co-researcher and anthropologist Ioanna Pantelis (centre) and director Mark Kassinos (right).
WINDOW TO AUTHENTIC CYPRUS
As the series highlights, these uniquely Cypriot myths and tales are also deeply connected to the local dialect, which is gradually being replaced by standard Greek. Preserving the stories, therefore, safeguards the island’s linguistic and environmental heritage. “The local idiom is full of cultural information,” shares Iosif, “so we included some phrases completely in dialect in every episode.” Equally integral to the stories is the terrain in which they unfold, underscoring the ties between folklore and the physical world. “The aim of the project was not only to promote the myths, but also to preserve Cyprus' natural landscapes,” underlines Ioanna.
In this way, such myths and legends become a gateway for both tourists and locals to discover a less-familiar side of the island. “People can come to Cyprus and explore these myths first-hand,” says Iosif. “They provide a lens through which we can see the island differently.” For those eager to delve deeper into Cypriot folklore, the Myths and Tales of Cyprus series will be available to online viewers in 2025. Meanwhile, the Hambis Printmaking Museum, situated in the charming hillside village of Platanisteia, just 30 minutes from Limassol, offers an immersive introduction to the island’s folklore and artistic legacy.
ALIX NORMAN
ttransforming TRADITION
In Cyprus, tradition is not a thing of the past; it’s a living force that constantly evolves. Here, ancient crafts are revived and reimagined, bridging history and innovation to create a vibrant legacy for the future.
Tradition. It’s a word that conjures images of exquisite tapestries, timeless frescoes and finely-crafted ceramics. Of a rich legacy of artistry passed down from hand to hand; a narrative stretching back through the centuries. Yet our traditions are not something frozen in time -- they are alive, unfolding with each era. They adapt, bringing the beauty of the past into the present and inspiring the creations of the future: evolution born of innovation. And in Cyprus, such evolution is breathing new life into age-old crafts. This is not an island that has ever abandoned its roots or traded its customs for the allure of modernity. Here, tradition is all around, woven into everyday life. It is found in the weaving of intricate lace, the firing of earthenware,
the distillation of ancient spirits; in customs handed down from mother to daughter, grandfather to grandson. Yet while many of these traditional practices feature on UNESCO’s list of Intangible Cultural Heritage, they are far more than historical artefacts or cultural showcases. Today, they are inspiring the efforts of young entrepreneurs, such as Andreani Panayide, Chara Nicolaou and Christina Sokratous. Each has felt the call of their heritage, responding to it with creativity and determination. Yet each has also understood that tradition is not static. It evolves, flowing through time like a living thread, its patterns shifting with each generation. In the hands of these visionaries, the customs of Cyprus’ past are being reimagined for the future.
PAST TO FUTURE
Working with local artisans, 'Tradition Now' founder Christina Sokratous creates and curates treasures for those yearning to reconnect with their lost heritage.
We can create a new narrative – a story that honours our history, embodies resilience and celebrates creativity.
LIVING LEGACY
Heirlooms are our treasures; inherited stories, rich with memory. But for some, like Christina, these gifts of the past have been lost forever. “When my own family fled the invasion in 1974, they left behind their entire world,” she says. “And that included items handed down over the years: my greatgrandmother’s jewellery, my great-aunt’s trousseau. Like countless others, I lost my legacy, lost my roots.”
In Tradition Now, Christina aims to remedy this cultural loss. Collaborating with artisans devoted to their crafts, she designs modern pieces rooted in tradition, creating treasures for those seeking a connection to their past. “Each piece bridges past and future, evoking memories and carrying forward a legacy,” says Christina. “They remind us to honour our history, embody resilience, and celebrate creativity. Through these contemporary heirlooms, we inspire a love for our past in the generations to come.”
Crafted with age-old techniques, each item offers a glimpse into the island’s history. Clothing in raw linen shades of cream and terracotta reflects enduring patterns. Bags and pouches are adorned with silk cocoon embroidery – an art Christina is personally reviving.
Her earthenware is inspired by ancient rituals: incense pots for burning olive leaves, jugs for carrying water. Jewellery mirrors Cyprus’ heritage motifs: the evil eye, and the man of Fiti found in fabrics and carvings. Baskets woven from reed, stools made from fennel, and chairs from strawberry wood carry ancestral legacy into the present day. Each piece revives time-honoured customs, infusing heritage with new life and meaning.
“Tradition Now is more than just a brand,” Christina explains. “It’s a journey that spans both past and future; a tribute to the richness of Cypriot culture. Here, we rekindle ancient practices, preserving their beauty for today and tomorrow. And we honour the generations who wove tradition into every part of life.”
Those who live here know there’s a richer reality, one whose identity is rooted in the rhythms of the land.
INHERITED IDENTITY
“To the world, Cyprus is often just an image,” says Chara. “It’s a summer postcard, a photo on social media, a headline in the news. But those of us who live here know there’s a richer reality, one whose identity has long been rooted in the rhythms of the land.”
Like Andreani, Chara is a champion of tradition: a storyteller who weaves together the scents, tastes, and family moments that define Cyprus. Her YouTube channel and Instagram account, both called Joy of Origins, set out to capture the soul of the island. “For me, the traditions of our past are the heart of our present,” she reveals. “So, as I gather wild herbs and honey to blend tinctures, grind flour, mix spices, forage for berries, wash clothes in the river, I take the viewer along with me as we breathe the quiet rhythms of history.”
For Chara, traditions are not just echoes of history, but reflections of identity, portrayed on screen. Her videos celebrate the ways of our ancestors, inviting us to rediscover the joy in each season: to tune in to the land and its seasons, just as our forebears did. It follows that Joy of Origins is more than a tribute to tradition. Across the world, Chara’s channel whispers of long-held wisdoms, dissolving the bounds of time and distance. Through technology, through social media, it reignites our joy in a simpler life: in quiet practices shaped by the centuries, and lives well-lived. Then and now.
CHAMPIONING TRADITION:
Chara Nicolaou's 'Joy of Origins' YouTube channel and Instagram account capture the moments that define Cyprus.
Cyprus is a place apart; its history unique. And its traditions and customs have made its people what they are today.
HANDWOVEN HERITAGE
Once upon a time, alatsia was the traditional fabric of Cyprus. Woven in every village, it appeared in the island’s saya, its national costume; in wedding dresses and daily wear; in shawls and bedcovers and tablecloths.
“If Cyprus were a material, this would be it,” says Andreani. “Although the patterns varied from place to place, it was still instantly recognisable by its striped theme, its durability and its composition. Each village always had at least one weaver who made alatsia; some had more.” But, by the mid-1960s, she reveals, “the fabric had fallen out of production. It couldn’t compete with the influx of cheap materials of ready-made clothes. And slowly, gradually, the weavers left their looms.”
REVIVING CRAFTS
Folkmona founder Andreani
Panayide puts a contemporary spin on Cyprus' traditional 'alatsia' fabric, inspiring local weavers to take to their looms again.
Passionate about her heritage, 25-year-old Andreani is a teacher and textile curator who is reviving the production of alatsia on the island; transforming the stuff of the past into items that are vibrant and relevant today. She calls her brand ‘Folkmona’. “I’ve always been fascinated by my heritage,” she explains. “Cyprus is a place apart; its history unique. And its traditions and customs have made its people what they are today. So, when I discovered that alatsia was no longer being made anywhere on the island, I set out to right that wrong.”
Travelling from village to village across the island, Andreani found the weavers who once practised this craft, persuaded them to take to their looms. Then, working closely with local seamstresses, she designed contemporary pieces: products made from the iconic fabric that resonate with a younger generation.
In 2019, Andreani launched a line of accessories made from alatsia. She began with a simple line of bags – totes and clutches crafted by local artisans in this durable, instantly-recognisable fabric. And, within the last year, she’s expanded her collection to include dresses, shorts and shirts that embody her heritage. “Now, once more, alatsia is being made – and worn – in Cyprus,” she says. “No longer is it the stuff of the past. Now, we are weaving the cloth of our ancestors into the fabric of the present.”
TIMELESS TERROIR - REFINED WINES
Discover the dedication behind every bottle from Argyrides Winery. Our vintages blend tradition with contemporary refinement, reflecting a legacy deeply rooted in Cyprus’ rich winemaking history. Each wine crafted to capture the essence of our vineyards –every drop a commitment to quality.
Cyprus UNSEEN
CYPRUS HAS AN ABUNDANCE OF LESS-FAMILIAR NATURAL SPLENDOURS.
CAPTURED IN HIS REMARKABLE COLLECTION, ‘ASPELIA NATURALIS’,
LOCAL PHOTOGRAPHER SILVIO RUSMIGO UNVEILS THE ISLAND’S NATURAL BEAUTY, RIPE FOR DISCOVERY IN THE ERA OF SUSTAINABLE TOURISM.
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MARIA GREGORIOU
You would be forgiven if, for a micro-second, you thought you were looking at a landscape from centuries ago. The lush river banks; the waters mid-flow; the Venetian bridge, absent of modernity. Yet focus more closely, and you’d discover what you were actually looking at was presentday Cyprus: untouched, pristine, mysterious, stunning. The image, captured by awarded local photographer, Silvio Rusmigo, can be found in his new book of fine art landscape photography, Aspelia Naturalis, ‘Aspelia’ being the island’s ancient Latin name. The fruit of 15 years documenting Cyprus’ extraordinary natural sights – in particular those that might otherwise be dismissed as too ‘ordinary’ or mundane.
Other memorable photographs from the book include a snowscape of pine trees, arranged like white sentinels; the Japanese accents of a cedar tree’s sprawling branches; the monochrome long exposure of an imposing rock formation as snow begins to fall… Could this really be Cyprus? The visuals from Silvio’s lens provide a resounding ‘yes’. In fact, spend enough time with his sumptuous photos, and the majesty of an unfamiliar Cyprus that has always existed -
from its antiquities, its villages, forests, fields and valleys, to its volcanic legacy - begins to call you. It certainly called Silvio, who brought his background in interior design, photojournalism and commercial photography, as well as his love of nature, to unveil a dimension of the island
“Cyprus is such a small place, every 20 minutes you're in a different landscape,” he points out. “There's pockets. You're walking or you're driving and suddenly… you turn, and there's this thing that you didn't expect to see. In bigger places in the world, there's a certain monotony in the size and the landscape. Here, you won't find that.” Yet Silvio is also all too aware this is a dimension of the island that’s increasingly under threat, given climate change and urban development. As with the rest of the region, and worldwide, Cyprus has not been spared from experiencing longer stretches of roasting days, water shortages, forest fires and destruction to its ecosystems. From this perspective, given that tourism accounts for approximately 20% of the Republic’s economy, there has been a turn towards sustainable tourism, which, according to the UN, is one that “takes full account of its current and future economic, social and environmental impacts, addressing the needs of visitors, the industry, the environment and host communities”.
In the Cyprus context, this translates into, for example, experiencing the island’s culinary culture and food production more directly, seeking closer interactions with rural communities and, yes, exploring local nature and ecosystems in a respectful, unscripted way. Unscripted is certainly the way Silvio, himself, prefers to approach his noncommissioned photography. “What I try to do is capture or create images that describe how I feel about certain places, and what I find fascinating about that specific place,” he says. "Why do you need to plan the landscape? It's always there, it's always constant. It's always beautiful.” He works closely with scientists and environmentalists, as well as
CAPTURING NATURE
Awarded local photographer Silvio Rusmigo has spent the past 15 years documenting Cyprus' extraordinary and diverse landscapes
SAVING BIODIVERSITY:
Working with conservationists, Silvio's images are a call to explore Cyprus in a sustainable and reverent way
REMARKABLE SIGHTS
'Aspelia Naturalis' (centre), Silvio's book of fine art landscape photography, depicts less-familiar scenes of Cyprus, such as monochrome images of ancient rock formations (right)
CHANGING VISTAS:
Images from 'Aspelia Naturalis' visually preserve the island's landscapes that are being impacted by climate change
with the Cyprus Department of Antiquities and Getty Conservation Institute, to help document the island’s sights that are either becoming inaccessible or dramatically changing – whether through preservation processes, or new constructions’ toll.
PRESERVATION AND REVERENCE
For example, “right now, you can't take this image - it's gone”, says Silvio of a dramatic photo of a mosaic in Cyprus' Kato Paphos area, featured in Aspelia Naturalis. “The reason is because now they’ve put these cameras that have these lights, and they turn on when the lights are dim or at night. And very soon, there's going to be a cover built on top – which is a good thing – but this image won't exist there.”
Other lesser-known areas, in particular points of biodiversity, are yielding to roads and commercial development, which makes a compelling argument for both visitors and locals to explore this unfamiliar Cyprus in a reverent way. Yet while some places have been lost, others have shown remarkable resilience. In collaboration with conservationists, Silvio has captured habitats that were once distressed, but are now thriving. Places like Oroklini Lake in Larnaca district, one of Cyprus' seven natural wetlands, and now a designated Special Protected Area. “It was a huge project to restore Oroklini Lake to its original condition,” he recalls. “Now, there’s a viewpoint from which we can see beautiful birds. It’s also an attraction for schools, a place the community can be proud of, and a location where birders from abroad can visit.”
Silvio’s visuals also make the case for knowing the worth of “ordinary” Cyprus sights. “We see them as just fields,” he says, referring to one of his richly-textured shots of the countryside. “And it's really important to me to try and show that these are beautiful. Because... this is where you get your food from, you know?”
Not to mention, he adds, these are the same landscapes for which people take expensive holidays to better-known destinations like Tuscany to appreciate.
AUTHENTIC EXPERIENCES
The truth is, Cyprus has an embarrassment of such riches, hidden in plain sight. In the spirit of eco-tourism, you could, for example, try your hand at beekeeping at Vavla village in Larnaca district. View green turtles at Paphos’ Lara Bay conservation station. Immerse yourself in the 5,500-year-old history of wine production at Erimi village in Limassol district. The possibilities are endless, and they lie off the limits of the conventional tourist brochure.
As for Silvio, he has a new collection of photographs in the pipeline, set to come out in 2027, this time covering the 10,000-hectare protected area of the Paphos Forest in Cyprus’ Troodos mountains. The largest forest of its kind at Europe’s southeastern-most point, it teems with flora, fauna and historic structures to entice those who, like him, seek un-curated adventures, to connect with the island’s less-familiar locales and play their part to preserve them. Fortunately, it’s a task easily accomplished. “Cyprus is small,” reminds Silvio. “Rent a car for a day, take a bus, meet the locals, walk around. Just go and discover things.”
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CELEBRATING BLUE SPACES
Embracing its alignment with the sea, Limassol Marina is reinventing itself as a social destination, where luxury meets profound wellbeing
text RACHEL CHRYSOSTOM
10 years ON THE SEA
A success story that put Cyprus squarely on the map as one of the most desirable lifestyle destinations in the Mediterranean, Limassol Marina celebrates 10 years as the city’s crown jewel.
Four Seasons Portrait
lLimassol Marina has redefined Cyprus as a must-visit destination, combining luxury living, vibrant community and breathtaking waterside views. Celebrating 10 years as Limassol's crown jewel, it remains an essential stop for anyone exploring the island—offering a unique blend of elegance, energy and authentic Mediterranean experiences.
DYNAMIC DECADE
The past decade has been one of dynamic transformations and impressive accolades for Limassol Marina. “From the early days of its inception, to being crowned the first BlueFlag Marina on the island, and the only one to hold the 5 Gold Anchor Platinum Award, as well as the Clean Marina accreditation and the Smart Sustainable Marina Award, our accolades continue to fuel our drive for excellence,” notes General Manager Nikiforos Pampakas, who has been with the Marina since day one, recounting its impressive 10-year journey.
A pioneering project for the island, Limassol Marina had a resounding effect across all of Limassol. Not only did it breathe new life into an all-but-abandoned part of town, it also raised the bar in terms of the city’s cultural and community events and industry gatherings, which brought communities together for an exceptional maritime experience. Its influence as an iconic Limassol landmark reverberates across Cyprus, as the success of this major project kickstarted several others, both in Limassol and throughout the island. At the same time, it redefined the
yachting and premium real-estate scene across the region, while also introducing nautical tourism to the island, and cementing Cyprus’ position as an international sailing destination of high standards.
BLUE RENAISSANCE
With its foundation for excellence firmly established, Limassol Marina is now diving into its most precious asset – the sea. By embracing the concept of ‘Blue Spaces’ and the myriad health benefits they bring, the Marina is undergoing something of a renaissance. It is elevating its status as a true gateway to living on the sea, and reinventing itself as a social destination that vibes with the movers and shakers of today, evolving into a space abuzz with energy and joy - where luxury meets wellness, and immersive experiences bring the community even closer to the sea and its longevity-boosting lifestyle.
This transition is powered by a new sense of confidence and zest, and has also inspired the launch of Limassol Marina’s new visual identity, which was rolled out as part of its 10-year celebratory calendar of events and activities. The vibrant upgrade of its digital and physical touchpoints reflects joy, playfulness and a deep alignment with the sea. The subtle, yet evocative updates include an upgraded design of the Marina’s logo, an impressive mobile-friendly website and a refreshing colour palette, inspired by the hues of the sun, sea and Limassol Marina’s architecture. The influence of the sea in the Marina’s visuals is clearly
HOLISTIC WELLNESS
People are seeking to nourish body, mind and soul, and living on the sea is the pinnacle of that dream, says Limassol Marina General Manager Nikiforos Pampakas
palpable, tying in to its mission to ensure all who set foot in the Marina absorb its rejuvenating power, and experience the Mediterranean’s full physical, mental and emotional benefits.
HARNESSING SEA POWER
The link between the sea, health and wellbeing has led to a global movement, with the creation of ‘Blue Spaces’ – outdoor water environments - that encourage physical activity, reduce stress and invite connection to others. This mindset shift is one that has permeated throughout Limassol, as people adapt their lifestyles to accommodate a healthier way of living. “People exercise, they eat healthy, they seek out experiences that nourish body, mind and soul. They see life as a holistic package - and living on the sea is the pinnacle of that dream,” explains Limassol Marina’s General Manager, Nikiforos Pampakas. Of course, the promise of a ‘Blue Space’ has always been a part of Limassol Marina’s innate character and, today, it is a natural progression of its brand. With a recharged focus on this precious azure asset, Limassol Marina’s aim is simple: to inspire guests to relax, let go and discover contentment in a way that only a marine environment can provide.
CELEBRATING COMMUNITY
In addition to upgrades and reinventions, Limassol Marina is celebrating its first decade of success with a jubilant events programme to bring together all in the
Marina community who made this achievement possible –visitors, residents, tenants, guests and crews, all of whom have played a vital role in creating a thriving microcosm of cultural richness and diversity. “This is a community we have built from scratch,” explains Marina Manager Tom Lord, “and there are hundreds, if not thousands of people, who have contributed to this project and helped create the communities that surround us today.” From promotions across all shops and dining establishments, to fun events that showcase the Marina’s unique blend of natural beauty, cultural energy and the simple joy of living on the sea, Limassol Marina does what it does best – bringing together communities that are joyously proud of this space they have created.
Today, as its next decade unfolds, Limassol Marina is looking towards a future that is as bright as ever. The privileges afforded by this exclusive destination are incomparable – from a sunrise dip to a sunset cruise, a beach-side nap or a spa-spent afternoon, every Limassol Marina experience is geared towards living a life that is nourished by the sacred power of the Mediterranean. Its default setting is to revitalise and delight, while, at the same time, continuing to bring the same standards of luxury, wellness, community and authenticity that were instilled at its inception. From home to berth, Limassol Marina takes care of every need, ensuring life is truly lived beautifully, on the sea.
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stor y nside
Executive Chef PANAYIOTIS CHARALAMBOUS
Given his warm personality, Panayiotis Charalambous makes the rigours of his chosen profession seem effortless. When not overseeing the Four Seasons’ gastronomy, his out-of-hours pursuits express his love for the natural world, his friends and, above all, his family. Whether tending to his garden, working on his marksmanship, mountain biking in the Troodos mountains, or cheering on his favourite football team – he radiates contentment. That said, amid the intensity of an hautecuisine kitchen, the Four Seasons’ newly-appointed Executive Chef is equally in his element. Having stepped into the shoes of predecessor Panicos Hadjitofis - now Muskita Group Executive Chef - with whom he worked closely for over 12 years, Panayiotis has reached a defining moment in his career. While the handover has been seamless, given that “whatever we built, we built it together”, the considerable task of surpassing a track record of excellence now lies ahead. And he is more than up for the challenge.
Thanks to his natural leadership, and dedication to the Hotel’s elevated standard of gastronomy, honed over 31 years of service, Panayiotis has lost no time into pouring his energies into raising the bar yet higher. He is already refining processes, implementing new ideas and introducing innovative menus across the Four Seasons’ restaurants. This personal journey at the Four Seasons, which began when he was hired initially as “Chef B” in 1993, with a steady rise thereafter, fuels Panayiotis’ dedication to supporting those he manages. A selfproclaimed “perfectionist”, who “likes the job to be done exactly as it is supposed to be”, Panayiotis guides and trains his team to ensure their talent is continually being developed and promoted from within.
Presently the Cyprus Chefs Association treasurer, his strong collaborative spirit is also evident in the island’s participation in global showcases of gastronomy. A member of the island’s inaugural team in 2008, today, Panayiotis is the director of the national, youth and district delegations, leading them to gold medals at prestigious events such as the Global Chefs Challenge, Culinary Olympics and Culinary World Cup. Beyond competition, however, he is driven to track and stay ahead of culinary trends, ensuring the Four Seasons continues to meet its guests’ high expectations and dietary preferences. “You should never stop learning, that is the most important thing - to find new ways of pleasing your customers,” he says. Such commitment is emblematic of both his respect for those he serves, leads and represents, but also his lifelong love of cooking – one cultivated from his earliest years, learning to replicate his mother’s recipes.
In the end, the craft that lifts the spirits, and nourishes the body, has given Panayiotis the most precious gift of all: a treasured family and community. With his wife, also a chef, and his son training in France to enter the profession himself, his work at the helm of the Four Seasons’ gastronomy merges the professional with the personal. “Everyone wants to come to our house for dinner,” he laughs.
