Four Seasons - Portrait - Issue 22 Winter 2013/14

ISSUE

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WINTER

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A MAGAZINE FOR THE GUESTS OF THE FOUR SEASONS HOTEL LIMASSOL

Food Crafters - Halloumi How one family is safeguarding the traditional recipe Low Season Highs Cyprus, so much more than a summer holiday destination Chocolate Extravaganza A tribute to chocolate from starter to dessert

rediscover the Four Seasons and Cyprus all year round

VALENTINO ROBERTO CAVALLI BLUMARINE MISSONI SALVATORE FERRAGAMO CANALI PHILIPP PLEIN DONNA KARAN TORY BURCH BLUGIRL VDP

PAUL & SHARK

Available at

Four Seasons Boutique

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

W E L C O M E m e ssa g e

As we all work together within the Four Seasons family and look forward to better days in 2014, we would like to thank our loyal guests for their continued support.

Hope AND Hard Work Every new year comes with excitement and anticipation, hopes and dreams – and 2014 is no exception. This year, our new year’s resolutions have a broader and deeper meaning. They are underlined with our determination to overcome the challenges that our hotel, our staff and our whole country faced in 2013.

Despite the rocky road ahead, we are on the right track, with the first and tiniest signs of progress. I am confident that Cyprus will recover, that better days are to come; simply and mainly because I believe in our people and their resilience. History has tested us before, and we passed with merit. Our past experience gives us hope for the future. We know that, given a fair chance, we have what it takes to bring our country’s economy back on its feet: determination, integrity, and hard work.

Compared to other industries, tourism has suffered the least this past year and is once again the backbone of our local economy. We hope that recovery from this extended recession is on its way for the whole of Europe, so that Cyprus can regain its broad appeal as an attractive destination.

Over the years, our mission has never changed. Therefore, our re-investment in the hotel and in the ongoing training of our staff continues undeterred, to ensure that you enjoy all that you expect from us.

EXECUTIVE CHAIRMAN

cmouskis@muskitahotels.com.cy

Four Seasons Portrait

Christos Mouskis

1

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PUBLISHER / CREATIVE DIRECTOR Tasos Polydorou

EDITOR-IN-CHIEF Eleni Polydorou eleni@polydoroudesign.com

ADVERTISING SALES Katerina Kyprianou katerina@polydoroudesign.com

Inside

CONTRIBUTORS Zoe Christodoulides Mario Hajiloizis Yiota Mallas Paula Manoli Michaela Mobley Dina Mylordou

PHOTOGRAPHY Louca Studios Christos Papantoniou

PRINT PRODUCTION

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HOPE AND HARD WORK Message from the Executive Chairman

THE FOUR SEASONS’ FOURTH SEASON Welcome message from the Executive Director

FOUR SEASONS NEWS News, Events and Special Occasions

Laser Graphics Ltd

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

Published on behalf of the Four Seasons Hotel by: T&E Polydorou Design Ltd P.O.BOX 40353, 6303 Larnaca, Cyprus

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LIMASSOL DIARY Don’t miss the main highlights of Limassol’s cultural scene

SPA FOR BEAUTY & WELLBEING Shiseido and Phytomer inject new life into their product range

CHOCOLATE EXTRAVAGANZA A celebration of chocolate from starters to desserts

THE ART IN ARTISAN CHOCOLATE Chocolate Week: Chocolate novelties at Colors café

www.polydoroudesign.com

The title and all material are protected by copyright and all rights

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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 can accept responsibility for omissions or errors.

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SEEDS OF SUCCESS Meet the Four Seasons Management Team

THE MARTINI: STIRRED NOT SHAKEN The Vista presents variations on a classic theme

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34 54 56 60 66 70 82 90 92

YEAR OF THE HORSE Chinese New Year à la carte at Seasons Oriental

Gastronomy Beyond Compare Vivaldi remains the undisputed master of creative cuisine

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HOMEMADE HERITAGE: HALLOUMI Introducing artisan foods & crafts in Cyprus

GROWING UP AT THE FOUR SEASONS The real meaning of a family-friendly hotel

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LOW SEASON HIGHS Cyprus and the Four Seasons: more than a summer destination

AN EMERGING GOLFERS’ PARADISE The growing potential and popularity of golf in Cyprus

RE-STARTING ECONOMIC GROWTH Restoring investor confidence in Cyprus

INSIDE STORY Four Seasons Purchasing Manager Marios Georgiou

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HIGH JEWELLERY COLLECTION

JEWELLERY ATELIER 104 Amathountos Avenue, Seasons Plaza B-C, Ayios Tychonas (opposite Four Seasons Hotel) 4532 Limassol, Cyprus Tel.: 25 313302, Fax: 25 314734, Mobile: 99 652263, e-mail: jewelleryatelier@cytanet.com.cy

W E L C O M E m e ssa g e

When I think of winter, I think of the fourth season; the time when Cyprus slows down and cools down. But the relaxed pace and crisp temperatures have their own charm and attraction…

The Four Seasons’

Fourth Season

Nick Aristou EXECUTIVE DIRECTOR

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The winter season has always been a difficult time for tourism to the island, and for various reasons, the number of visitors from mid November through to end of March has dropped dramatically over the last five years.

However, that is not the case here at the Four Seasons hotel in Limassol, which is open and full of life all year round. Limassol is certainly the busiest resort in Cyprus throughout the winter. As the second largest city in Cyprus after the landlocked capital, Nicosia, it has a thriving local and international business community and ranks as the largest commercial port supporting the vast majority of shipping activity across the region. In fact, Limassol’s multicultural Cypriot and expatriate populace are always active – privately, publically and socially.

What many holidaymakers don’t realize is that Cyprus has more to offer during wintertime than you might expect: the mildest climate in the Mediterranean region, hiking, cycling, golf, sports travel, health tourism, spas, diving, a Mecca for bird watching, snow-skiing as a peripheral activity during January and February – all set in a lush green and naturally beautiful landscape that bears little resemblance to what you see in the summertime! (see article page 70) The Four Seasons provides the perfect home for anyone considering Cyprus for a winter break. Centrally located in Limassol, the hotel is well positioned to allow access to all the island’s offerings in a short space of time. It’s easy to fill the day with your favourite activities, and still be back before nightfall. The festive season is also a time of great religious and cultural significance. At this time the hotel lights up and puts on its best for Christmas Eve, Christmas Day and a fabulous New Year’s Eve party too.

January to March is a period when many corporations hold their annual conferences, kick off meetings for their sales teams and product launches for the new year, particularly in the pharmaceutical and automotive industries. For them, there can be no better destination than Cyprus, Limassol, and the Four Seasons: Excellent value pricing, superb meeting and event facilities with an expert dedicated team to execute the entire proceedings to perfection. There is no equal, particularly for pan-European or EMEA events for which Cyprus is so easily accessible.

So, when you are deciding where to go in the fourth season, think Four Seasons. With a wide range of facilities, restaurants, bars, the exclusive Shiseido Spa, and our special brand of friendly world-class service, the choice is clear.

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HOTEL EVENTS & HAPPENINGS

The Biggest Holiday Competition in the World!

In a campaign to promote Cyprus as a superb and versatile holiday destination, over 50 four & five-star hotels in Cyprus joined forces in what is being dubbed ‘The Biggest Holiday Competition in the World’. Launched on 8 November and extending over 50 weeks, the competition is the brainwave of our very own Executive Director, Nick Aristou. It includes a weekly prize draw for a free one-week holiday for two in one of the 50 participating hotels – including the Four Seasons. To participate and try your luck, all you have to do is visit the dedicated microsite www.summeriscyprus.com and identify the featured hotel. Visit the site every week, and you will have 50 chances to win! Make sure to read the terms & conditions that apply.

Brand New branding project

Initiated by seven Limassol businessmen and under the umbrella of the Limassol Chamber of Commerce, the Limassol Branding Project was led by Peter Economides of Felix BNI. Its purpose was to identify the essence of Limassol and promote the town as a prime destination in the Mediterranean region.

Phase A of the project was recently completed with the launch of Limassol’s new logo and slogan – ‘Energetic Limassol’ – based on the alignment of vibrant activities involving the sea, the beach, and the city. The next stage will include a website featuring applications, free downloads and ad designs based on the ‘Energetic Limassol’ concept. A promotional video is also in the making.

On 7 December, the Four Seasons once again hosted the annual chapitre for the enthronement of new members and the promotion of others within the Cyprus Baillage of the Cha�ne des R�tisseurs.

As this distinguished international association of gastronomy continues to grow around the world, the Association’s Cyprus President, Victor Papadopoulos, welcomed 22 new members including the Dame d’Honneur, Her Excellency Dr Guellil, the German Ambassador.

Chaîne

6-course gala dinner. A fine selection of German and French wines accompanied the duck foie gras, fillet of halibut, veal tenderloin, Stilton cheese and desserts that followed.

The Cyprus Baillage now boasts almost 140 members. Membership is by personal recommendation and subject to approval.

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Reinforcing the

For this black-tie event, Four Seasons Executive Chef Panicos Hadjitofi designed an exquisite

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© Koulla Pazourou

Travel Smart,

See More

The SEEMORE project is dedicated to Sustainable and Energy Efficient Mobility Options in tourist Regions in Europe. Limassol has joined the campaign, alongside other pilot regions in Spain, Sweden, Portugal, Malta, Poland, Italy, and Bulgaria.

To achieve SEEMORE’s objectives, the Limassol Tourism Board organised a seminar for tourism professionals to help them promote sustainable modes of transport in Limassol. At the same time, a winter programme of walking and cycling tours has been compiled, and potential sponsors for bike racks on urban buses are being approached.

A mobility information pack will be available in print and online in early 2014.

For now, check out the latest video entitled ‘Travel Smart, See More!’ on YouTube.

Russian Business Woman of the Year 2013 On October 11, the Four Seasons set the stage for the ‘Russian Business Woman of the Year 2013’ awards ceremony, which was attended by a host of distinguished Russian and Cypriot guests and sponsors.

After passing from an overwhelming number of nominees to the selection of six finalists, the two winners of the coveted awards were: Karina Hunter (K. Hunter Property Services) who won the ‘Corporate Business’ award, and Olga Rybalkina (Forex Time), who proudly received the ‘Top Professional’ award. Sincere congratulations to this year’s winners!

Starring the Four Seasons

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The online video series ‘Sharing the Four Seasons’ entered a new season with five new ‘episodes’. Month by month from October till February, Nick Aristou and the Four Seasons chefs unveil the secrets of popular dishes served across the hotel’s restaurants.

The first in the series focuses on Italian cooking, as Vivaldi Chef Petros Antoniou whips up silky-smooth homemade pappardelle with seafood – making it look as easy as frying scrambled eggs.

In then next segment, George Constantinou at Mavrommatis Restaurant gives the classic Greek salad a creative twist, without denying its origins.

Two more videos take viewers eastwards, as sushi chef Ogi rolls some edible magic, and Kenny Keung, the king of Seasons Oriental, juggles the ingredients of perfectly pan-fried halibut with pak choi. February’s finale is a surprise…

Enjoy ‘Sharing the Four Seasons’ on the hotel’s website, facebook page, or YouTube.

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F o u r S e as o ns n e w s

Refining & Retouching

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The Four Seasons Hotel

From Sushi to menswear and elevators to lighting, wherever

Winter renovation works at the Four Seasons are almost an annual ritual. Throughout the year, the management and staff collect guest input from room questionnaires as well as personal comments and suggestions. These then form the basis of changes, upgrades and renovations that respond to the hopes and wishes of Four Seasons guests.

The scope of the annual schedule ranges from full-scale makeovers to more subtle touch-ups. This year’s agenda addresses public areas and facilities, aiming to enhance them in time to welcome the spring season 2014.

you look at the Four Seasons, little and large surprises await you after the winter renovations.

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Fresh & bright lobby

The lobby is to the Four Seasons what the central square is to a city. Sometimes you will just pass through, other times it beckons for a coffee break or a casual meeting with an associate. Over time, the wear and tear could be considerable – but the Four Seasons ensures that ‘rejuvenation’ measures are taken long before the first signs of age appear.

This year, the upholstery will give way to a new generation, for a fresh look without changing character. Custom-designed lighting ordered from European suppliers will shed light on the changes and complement them with a matching warm ambience.

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Going Up

When you use the new elevator cabins expected in February, make sure to notice when you’ve reached your floor and it’s time to step out! Although chosen primarily to provide faster, smoother and quieter transportation, a number of attractive optional extras might kidnap your attention: slick stainless steel panelling, smoked glass, and built-in video screens to hold your attention.

That Corridor Feeling…

Many guests never register the details of the corridors leading to their rooms. But everyone perceives the overall feeling – the step, the light, and the general visual impression. By the end of March all the corridors will be ready to welcome you with new soft carpeting and warm lighting panels to guide you to your room.

Ballroom Enhancing

For your next major social or business function, the Four Seasons ballroom will be more appropriate than ever!

A new and modern soundproof ceiling will add a contemporary touch and contain the party, while a new LED robotic lighting and laser system allows you to create the perfect atmosphere to enhance your event.

Designer Menswear

The Four Seasons Boutique is expanding, with one side of the hallway focusing on the established ladies section, and the other now dedicated to high-end casual menswear. In cooperation with Timinis, the men’s selection will feature Paul & Shark, Canali, Ferragamo Shoes and other accessories – in addition to the existing labels.

Getting ready to roll…

Sushi and seafood lovers, mark your diaries: On 1 May 2014, a new outdoor Sushi & Seafood Bar on the Vista terrace will be rolling out a full menu of sushi, sashimi, oysters and seafood platters – from its open kitchen, tapas style.

This new summer venue is a direct response to guests’ demand for light but fine delicacies served in a relaxed setting. The final menu is currently being fine-tuned as the chefs taste and tweak each recipe to perfection.

The Sushi & Seafood Bar will be open from 19:00-23:00 (last order).

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A Hotel

with a Heart

The Four Seasons is recognized as the home of luxury and privileges – but also as a hotel that always has ample room for charity, as a matter of principle. In line with its Corporate Social Responsibility programme, the Four Seasons recently hosted two major charity events that benefited suffering children on the one hand, and promoted cancer prevention on the other hand.

On 19 June, the Lyceum Club of Famagusta enjoyed the complementary use of the hotel’s ballroom for a Charity Afternoon Tea and Fashion Show / Ballet Performance with over 300 guests attending. Established in 1930, the Lyceum Club of Famagusta organizes an annual children’s summer camp in Agia Napa, welcoming 100 children suffering from leukemia, cancer or blindness, as well as children from Chernobyl, for an amazing summer holiday. The Charity Tea was held under the auspices of Mrs Cleri Angelides, the President of the Lyceum and former Minister of Education & Culture.

Later in the year, on 30 October, the hotel hosted Europa Donna Cyprus, during an event aimed at increasing awareness of practical measures for the prevention and early treatment of breast cancer.

The organization’s Vice President, Ms Evi Papadopoulou, delivered presentations and offered consultation in both English and Greek. The Four Seasons also expressed its support in the form of a special donation and a commitment to Europa Donna’s important cause.

A Vision for Limassol

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Limassol is planning its future… and the process began with a high-profile conference on 18 November, under the banner of ‘Limassol: A renewed coastal metropolis! Architecture & Identity’.

Organised by the Mayor and the Municipal Council of Limassol, the object of this initiative was to encourage further yet carefully designed development of the city’s coastal front. The presentations addressed architects, urban planners, researchers, university professors and students, economic stakeholders and civil society in general.

After opening messages from the Mayor of Limassol, Mr Andreas Christou, and the Minister of Commerce, Industry, Tourism and Energy, Mr Giorgos Lakkotrypis, local academics highlighted the features and prospects of Limassol.

The keynote speakers were two internationally renowned architects and designers: Dr Markus Jatsch from Germany – currently a visiting professor in Vienna, and Daniel Libeskind from New York. Both shared their experience in the development of urban waterfronts. The conference ended with a Q&A session and an open discussion.

In a year of firsts, Limassol Marina has welcome its first residents, berthed its first yachts and delivered the first of its exclusive villas.

To arrange a bespoke viewing call: Для организации личного посещения, позвоните по телефону: Cyprus/Кипр +357 25 820 511 Russia/Россия +7 495 643 1901 Developed by Limassol Marina Ltd. Managed by Cybarco Ltd. Marina operated

by Camper & Nicholsons Marinas in partnership with F&S Marinas. Constructed

by Joannou & Paraskevaides Ltd, J&P Avax S.A, Athena S.A and Cybarco Ltd.

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The Cyprus National Team that participated in the Young Chefs Challenge in Seoul (above) and includes two members from the Four Seasons proudly brought home two silver medals.

In an individual competition, the Global Chef of the Year, the Four Seasons’ Stavros Hadjikyriakos (below left) reached the semi-finals under the guidance of his Four Seasons mentor, Chef Panayiotis Charalambous (below right).

Our Young & Tireless Chefs The Four Seasons kitchens have proved to be the breeding ground for awardwinning chefs – from an early age. In the latest round of culinary competitions for the under-25’s, three young members of the hotel’s culinary brigade stood out.

During the Global Chef of the Year competition in the junior category, which took place in Milan in October, Stavros Hadjikyriakos reached the semi-finals and brought home the Bronze Medal – a proud follow-up to his earlier ‘Chef of the Year Cyprus 2012’ award.

Only a few weeks later, in early November, Four Seasons Chef Panayiotis Charalambous accompanied the Cyprus national team to the Young Chefs Challenge 2013, which is held every four years in Seoul, Korea. The Cyprus team was participating in this particular challenge for the first time, with two out of six members drawn from the Four Seasons kitchens: pastry chef Nearchos Aristidou and chef Constantinos Kyrlakis.

As twenty countries from the USA and Canada to Denmark, Sweden and Singapore competed in various categories, newcomer Cyprus managed to walk off with 2 silver medals in the ‘Cold Display’ category and the ‘Live Restaurant’ – for 65 covers. Their winning 3-course menu consisted of ‘Prawn Terrine with Crispy Green Salad’ followed by ‘Glazed Baby Chicken with Truffles and Commandaria’ and finally a modern variation of ‘White Chocolate Cake with Forest Fruit’. Achieving an overall ranking of 7th out of 20, our Junior Chefs certainly deserve hearty congratulations!

Consistent

Excellence Four Seasons Portrait

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The Four Seasons management and staff alike take pride in the hotel’s growing collection of diverse awards.

The most recent award – TimeOut Eating Awards 2013 – recognized the Vivaldi, the hotel’s gourmet Italian restaurant, as the ‘Best Hotel Restaurant’ in 2013. But the greatest source of pride is that Vivaldi has received this award for the fifth consecutive year, confirming its consistent popularity among diners from across the island. The TimeOut Eating Awards are now in their ninth year, and rank as the definitive and most coveted gastronomy awards in Cyprus.

On another level altogether, the InBusiness Awards acknowledge various companies of all sizes in Cyprus for outstanding performance in nine different categories from services to innovation and corporate social responsibility. This year, and for the third time, the Four Seasons has been nominated for the InBusiness ‘Best Workplace’ award. The final results will be announced on 22 January 2014. Congratulations to the Four Seasons team!

d

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

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23 - 24 February 74 (theatre)

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20 - 2 February 20 - March 2 Limassol Carnival

January Epiphany Celebration

diary

2014 January 6

CTO Office, Dasoudi

Epiphany Celebration

www.yermasoyia.org

The word Epiphany comes from the Greek word ‘Epiphania’, which means ‘to reveal’,

January - May

and marks the end of the twelve days of

Musical Sundays

Christmas. A religious procession towards

The Community Board of Agios Tychonas

the harbour follows the morning church

and the CTO put on an hour of free musical

service, led by the priest who blesses the

entertainment every Sunday at the charming

waters and throws the Holy Cross into the

Onesilos Seaside Theatre, which is just a short

sea. Members of the congregation dive

stroll from the hotel. The performances include

in to retrieve the cross, and the one who

a variety of different styles and acts such as

succeeds is blessed with good luck for the

traditional Cypriot and folk music, dance, pop,

whole of the new year. You can observe

rock, jazz and world music.

the cross retrieval ceremony on the beach

11:00-12:00

outside the Four Seasons.

Onesilos Seaside Theatre

January - April

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The region of Limassol is blessed with a rich and fascinating history and deeply rooted traditions that are the basis for a whole host of exciting cultural events, as well as contemporary offerings.

Whether you enjoy world-class musical performances, exhibitions, festivals or getting out and about, you are sure to find something new and interesting to see and do in Limassol - all within these diary pages.

www.visitcyprus.com

Germ asogeia Walks

February 20 - March 2

The Municipality of Germasogeia organises

Limassol Carnival

two walks for visitors, both accompanied by

The town of Limassol embraces its flamboy-

a qualified and licensed tour guide. The first

ant side during its grand carnival with lots

walk - ‘Discover the Natural Environment

of celebrations and festivities. The 10-day

of Germasogeia’ – leads you through the

festival features a full programme of events

countryside, taking in the indigenous flora and

and entertainment, including children’s fancy

fauna of the area. The second walk - ‘A Village

dress parties. The carnival period culminates

Blessed by Water’ – showcases the historical

in the final Grand Carnival Parade with floats

architecture of Germasogeia and its famous

and characters from various organisations and

dam. Both walks start and finish at the Cyprus

groups. The full programme can be found on

Tourism Organisation (CTO) office, and an e-

the carnival page of the municipality website

leaflet detailing the walks can be found on the

nearer the time.

municipality’s website. 10:00-13:00

www.limassolmunicipal.com.cy/carnival

February 23 & 24 74 ( theatre)

This play by Paphos playwright Paul Lambis revolves around the events of 1974 when the Turkish invasion of Cyprus tore the island apart, leaving it divided as it still is today, four decades later. The story follows the lives of three women (symbolic of three occupied towns, Kyrenia, Morphou and Varousha) and their traumatic experiences after the invasion. It is the first play focusing on the events of 1974 that has been produced in English.

19:30. Tickets €15 each: 9984 8654

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

27 - 9

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February 27 – March 9 Cyprus Sunshine Cup

March Cyprus Contemporary Dance Platform 2014

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March Green Monday

February Almond Festival

February 27 - March 9

Cyprus Sunshine Cup As one of the most famous Mountainbike Series in the UCI Calendar, the Cyprus Sunshine Cup sees more than 100 elite riders from over 30 countries taking part. This year there will be two stages; 27 February 2 March is the Afxentia stage race (SHC), taking place in the picturesque Lefkara / Macheras mountains, while the second stage will take place a week later on March 9 in Oroklini as a cross-country race.

Further information and start times can be found on the official Cyprus cycling website. www.cyclingcy.com

February 23 A l m ond Festival The village of Limnatis with its abundant almond trees celebrates with an annual Almond Festival where visitors are treated to a drink of traditional ‘soumatha’

March 7 - 9

(made with ground almonds) at the entrance. The

C yprus Conte mporary

entertainment includes traditional dancing, as well as

Dance P latform 2014

demonstrations of how halloumi, bread and a traditional

Dance groups and choreographers of

almond sweet are made. Visitors can also sample

Cyprus are invited to perform during

these freshly made products at the festival with the

this three-day event with the best

compliments of the villagers.

works finally being selected to perform

11:00-15:00

at the European Dance Festival, which

Limnatis Village

is held in June on an international

www.limnatis.org

scale. Aside from the varied dance performances, there are also parallel

March 3

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events, performances and discussions, including celebrity guests from the

Green Monday

dance industry who offer advice,

After the festivities of carnival, Green Monday follows to

engage with the audience and select

kickstart Lent. On this day, the locals take to the fields

the acts they like to perform at other

and mountains for a Lenten picnic. Only fasting foods are

festivals worldwide.

permitted (no dairy, meat or fish that bleeds, although

20:30, Rialto Theatre

octopus and squid are allowed), and the day is spent enjoying

Tel: 7777 7745 (box office) /

the outdoors and playing games with family and friends.

2534 3902 (information)

The skies fill with customary kites being flown in every corner

www.cyprusdanceplatform.com

of the island.

Photo of Limassol Marina

Photo of Akamas Bay Villas

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Please contact us for further information, to arrange a viewing and to find out more about obtaining EU Citizenship / Cypriot Passport. Более подробную информацию о наших проектах, организации ознакомительного тура и получении гражданства ЕС/паспорта Республики Кипр.

Cyprus/Кипр 8000 50 30 Russia/Россия +7 495 643 1901 Cybarco offices: Moscow / St. Petersburg / Kiev / Cyprus / Athens / London

Member of the Lanitis Group of Companies

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

5 –12

April Cyprus Film Days – th 12 International Film Festival

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April Easter Sunday

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16

March Limassol Marathon GSO

April La Boheme

April 20

Easter Sunday The most important religious celebration in the Greek Orthodox calendar is Easter, and visitors to the island can experience a whole host of customs throughout the week: church services, Easter treats and even a bonfire to burn an effigy of the traitor Judas. All the traditional treats – such as ‘tsoureki’ (a sweet bread) and ‘flaounes’ (cheese, raison and mint scones) – are sold in the local bakeries. Easter Sunday lunch is traditionally a young lamb barbecue. The hotel also marks Easter in its own inimitable way, so look out for more information nearer the time.

Note: In 2014, Greek Orthodox Easter coincides with Western Easter.

March 16 Limassol Marathon G SO The Limassol Marathon GSO is the island’s official marathon. This athletic event of international standards and mass participation follows the scenic coastline of Limassol, along a 42km route that is ideal for all levels of runners, thanks to the flat surface. The slogan for the 2014 marathon is ‘run with a smile’, and the races include: Marathon, Half-Marathon, Health Race, Corporate Race, City Race and Student Race. All information can be found on the official website.www.limassolmarathon.com

April 5 -12 Cyprus Film Days – 12th International Film Festival As the official international film festival of the

April 16

island, this weeklong event supports, features and

L a Bohe m e

celebrates contemporary independent cinema from

renowned Metropolitan Theatre in high definition for a real sense of being at the

featured are shown in Cyprus for the first time, and

Met in person. Puccini’s moving story of young love is the most performed opera

the festival culminates in an award ceremony for the

in Met history and stars Anita Hartig as the frail Mimß and Vittorio Grigolo as her

best films. Parallel events also take place and in the past have included exhibitions and Q&A sessions and workshops with filmmakers.

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Giacomo Puccini’s ‘La Boheme’ will be shown live from New York’s world-

local and international filmmakers. All the films

All the information and a list of screenings will be available on the official website nearer the time.

Rialto Theatre & Nicosia Tel: 7777 7745 / 2534 3902 www.cyprusfilmdays.org

passionate lover, Rodolfo, in Franco Zeffirelli’s classic production. The Met launched their live HD performance transmissions in 2006 and now broadcast to over 1,700 venues in 54 countries – including Cyprus who joined the broadcast last year with Verdi’s classic masterpiece, ‘Aida’.

19:55 Tel: 7777 7745 (box office) / 2534 3902 (information) www.rialto.ticket.com.cy

BOUTIQUE

Shop 1: 217B Makarios Ave., 17 Maximos Plaza, Limassol, T. 25 369369 Shop 2: 28th October Ave., Olympic Residence, Limassol, T. 25 105274, E: boutiques@thomaides.com

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

3

9

June Festival of the Flood (Kataklysmos)

May Street Life Festival

10 & 11 2–3

May Germasogeia Flower Festival (Anthestiria)

May Jazz & World Music Days with Cypriot Musicians

14

June Cyprus Russian Festival

May 10 & 11

Germasogeia Flower Festival (Anthestiria) The annual flower festival of Limassol fills the air with the fragrance of fresh, local flowers and a rainbow of pretty colours during its closing parade. The two days feature flower markets, shows and exhibitions and celebrate the coming of spring and nature’s rebirth, which have been marked with similar traditions and events since ancient times.

Full information and a programme will be available nearer the date.. www.limassolmunicipal.com.cy/carnival

May 2 - 3

Saripolou and Athenon Street

Jaz z & World Music Days with

Tel: 2535 3573

Cypriot Musicians

www.facebook.com/pages/Street-Life-

June 9

Some of the most important Cypriot

Festival/187923774577794

Festival of the F lood ( Kata k lys m os )

composers and musicians in the genre of

Full details of the event will be posted on the

Held 50 days after Easter, Kataklysmos incorporates waterfocused activities such as boat trips and games, as well as music and dance performances, and a traditional ‘panayiri’ fair with stalls selling various items.

The festival dates back to the pagan waterfront feasts held in honour of the Ancient Greek goddess Aphrodite, as well as the biblical flood of Noah and his ark. The full programme will be available on the municipality’s website nearer the time.

official Facebook page nearer the time.

Molos Seafront

world-jazz present their latest compositions within a programme co-organised by the

June

Rialto Theatre and the Cyprus University of

European Dance Festival

Technology (CUT).

This festival attracts many renowned

20:30, Rialto Theatre

dance troupes from Cyprus and Europe

Tel: 7777 7745 (box office) /

who take the stage to perform the best

2534 3902 (information)

in contemporary dance trends, helping to

www.rialto.ticket.com.cy

bring together different nations through a shared love of dance. The festival is

May 3

Four Seasons Portrait

24

organised by the Ministry of Education and Culture and the Rialto Theatre, in

Street Life F estival

collaboration with the embassies and

The hip Street Life Festival transforms the

the cultural centres of the participating

old streets of Saripolou and Athenon for a

countries. For the final date and more

full day and evening of urban celebrations

information, visit the Rialto’s website nearer

and entertainment. Organised by Gifts and

the time.

Gadgets, the annual event includes music,

Rialto Theatre

graffiti painting, jugglers, handicrafts, and

Tel: 7777 7745 (box office) /

food and drink with local and European

2534 3902 (information)

participation, and attracts over 5000 visitors.

www.rialto.com.cy

www.limassolmunicipal.com.cy

June Ballet Festival The annual ballet festival brings a different world-class ballet performance to Limassol each June. Since its establishment in 2000, it has seen many beloved classics performed. Last year’s ballet was Boris Eifman’s ‘Red Giselle’, and past years have also included favourites such as ‘Swan Lake’ and ‘Lord of the Dance’ – all performed by esteemed theatre companies from all over the world.

Final dates, confirmation of the 2014 ballet title and further information can be found on the Ballet Festival page of the Limassol Municipality’s website nearer the time. www.limassolmunicipal.com.cy/ballet

June 14 Cyprus Russian Festival The annual Cyprus Russian Festival celebrates the unique friendship between Cyprus and Russia. Organised by the Russian Embassy in Cyprus, Limassol Municipality and the Russian newspaper ‘Vestnik Kipra’, the programme includes an official VIP reception, gala concert, a fair and fireworks display. The concert features both Russian and Cypriot artists, including famous Russian names.

15:00-23:00 Limassol Zoo Garden www.vestnikkipra.com www.limassolmunicipal.com.cy

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

June 27-29

Shakespeare at Curium – Julius Caesar The committee for The Performing Arts for Cyprus Charities puts on a Shakespeare play each year at the ancient open-air amphitheatre of Curium, with proceeds going to various charities on the island. This year’s production is Julius Caesar – directed by Alex Norcott – which is believed to have been written in 1599. It is one of several Shakespeare plays based on true events from Roman history.

20:00, Curium Amphitheatre, Tel: 9999 0535

July 18th I nternational F estival of A ncient G ree k Drama 2014 This month-long, international theatre festival showcases several performances of ancient Greek drama, which have been selected based on the originality of their approach, their preservation of Ancient Greek elements, and cultural elements of their home country. The event is coorganised by the Cyprus Centre of the International Theatre Institute, the Ministry of Education and Culture of Cyprus, Cultural Services, and the Cyprus Tourism Organisation. It attracts troupes from America, Britain, Germany and Korea – among others. The full programme of plays and performance times can be found on the website nearer the date.

Curium Amphitheatre www.greekdramafest.com

IMPORTANT NOTICE: Although all Four Seasons Portrait

26

events were confirmed and correct at the time of going to press, we strongly recommend contacting the organisers closer to the date, in case of changes or cancellations at short notice due to unforeseen circumstances.

July 26 & 27 Co m m andaria ( Kou m andaria ) Festival

The sweet dessert wine Commandaria is celebrated each year by the 14 wine-producing villages of the Troodos mountain range that make this ancient wine.

Visitors can witness the production of Commandaria and sample it, along with traditional foods. A programme of entertainment includes music, dance, theatre and exhibitions. This year’s host is the village of Agios Georgios with the festivities at their peak on Saturday night. The final date and programme can be accessed on the Limassol Municipality website nearer the time.

20:00 (Saturday, main event), Agios Georgios Village www.limassolmunicipal.com.cy

Spa

for beauty & wellbeing As both Shiseido and Phytomer once again inject new life and more beauty into their spa products and treatments, the Four Seasons spa invites you to experience and enjoy the results.

Four Seasons Portrait

28

m

S P O T L I G H T on th e sp a

Most men and women will confirm that they feel happier when they look their best. It is from this perspective that reputable

spas approach the subject of beauty, linking it inseparably with wellbeing, to make sure you feel ‘happy in your skin’.

SWEET

To that end, generous budgets are allocated to the research

and development of new and improved spa products and treatments. So, what’s the latest from Shiseido and Phytomer?

SHISEIDO Shining

sensations

Four Decades of PHYTOMER

With its tagline ‘Breathe new life into your skin’, Shiseido After celebrating 40 years since the company’s establishment has introduced the new IBUKI (*new breath) skincare line, that in 1972, Phytomer remains true to its brand bywords: Ocean, Hent dolesed eliquipperfection, eugue doand eumprevention. augiametReplacing aliquis eui hendre molorem enismod dolorerosto con ulputpatum promises hydration, the blan Science, Beauty.

These are the unshakable foundations of a line previous products, IBUKI aims not only to fight but – better of skincare products that harnesses the secrets of marine quatuercipit nos augue vero consecte dunt aut ip ex ea feum adipis ex eugiam, vel ent ut in ut doluptatin exlife et and aliquastill – to prevent the damage caused by urban life, pollution and packs them firmly into a complete range of spa products and met aliscipis diamconsecte feum irilla feu feugue feu feuis accu stress. And the secret is hidden in Shiseido’s advanced Shape cosmetics. But that is not to say that Phytomer is not evolving – Memorizing Cell Technologyì. Clearly, it’s science at the service quite the opposite. of health, with youthful radiance as a most welcome by-product.

Elpi says: “We have several new face and body treatments, As such, it knows no age boundaries, and benefits all skins from as well as special packages based on Phytomer products.” age 20 upwards. Given the Shiseido overall concept of contributing The 60-minute Hydra Blue moisturizing soak is effective from to quality of life, the new IBUKI line fits like a glove. the first treatment. The new Youth Revealing Pioneer Treatment At the Four Seasons, you are only a few steps away from the for face, lips and decollete was tested on 23 volunteers who all t e xt b y p h o t o g r a p hy styling benefits of signature IBUKI treatments for men and womenLOUC alike. A S preferred it to theirELENI usual treatment.

DIN A MYLORDOU STUDIOS POLYDOROU Spa Manager Elpi says: “The Hydro-Perfecting Facial for women The Vie Collection, synonymous is IBUKI at its best. It’s a 1-hour treatment – with an optional with anti-ageing solutions and innovative additional 15-minute peeling treatment protocols inspired by aesthetic – and it’s quite amazing. We’re medicine, has also taken a step forward: sure our guests will love the The Ultra-Concentrated Acid Peel for way it makes them feel and the face, the 3D Wrinkle-targeting beauty look.” Start with that, and you treatment, and the L-Therapy Photo Youth might well be tempted to try beauty treatment are all new additions for some of the other treatments a 50-minute dose of rejuvenation. And for on the new and complete the whole body, take advantage of the Four Shiseido Spa menu.

Seasons Specials…

Four Seasons Specials Four Seasons Portrait

Just for this winter season and until April 15, the Four Seasons spa has compiled a menu of nine packages that will give your face, body, hands and feet special treats at very tempting prices.

The collection includes full or partial massages, body masks and peeling, facials and face revivers in various combinations to suit your individual needs. All treatments incorporate the soothing-reviving magic of Phytomer’s latest product range.

To round off your ‘body holiday’, the list of specials includes the quintessential thorough manicure and pedicure using Jessica and Essie products. The results are hands and feet that are as good as new.

For more details, a full spa menu or a no-obligation consultation, visit the Four Seasons Shiseido Spa, open daily from 10am - 7pm.

29

C A R E ch oc o la t e we e k

F

Nature’s Treasures Scallops infused with cocoa butter, pan-seared to perfection, accompanied by an exquisite combination of sweet chocolate macaroon paired with truffle filling.

d

The Sweetest Game

Succulent fillets of venison enhanced with a rich berry and chocolate sauce produce a truly decadent main course.White asparagus, pecans and caramelized apples add to the

heartiness of the dish.

Four Seasons Portrait

30

C H O C O L A T E in n ova tion

P

Chocolate Stardust Duck foie gras with a light chocolate

dusting and brioche dotted with

bitter cocoa nibs, balanced by a tangy

mango and ginger sauce.

text

p h o t o g ra p hy

Y i o t a Ma l l a s

CHRISTOS P A P A NTONIOU

CHOCOLATE extravaganza

The recent Chocolate Dinner at the Four Seasons proved what every bona fide chocolate lover already knows: sweetened or not, cocoa and fine chocolate can add a touch of magic to any course, from starter to dessert.

In a unique tribute to chocolate, the hotel’s culinary team presented Four Seasons Portrait

a full menu of irresistible chocolate enhanced masterpieces‌

31

C H O C O L A T E in n ova t io n

The Pastry Team

F

delights guests during Chocolate Dinner, with innovative recipes and culinary magic performed at every table, featuring chocolate in each course, from starters to dessert.

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Chocolate Week has long been a staple in the Four Seasons calendar; but this year’s annual event kicked off with an extraordinary prelude. On 8 November, the Mavrommatis restaurant was the setting for the hotel’s first – but definitely not last – Chocolate Dinner. During an evening dedicated to the tastes, textures and versatility of chocolate, Executive Chef Panicos Hadjitofi and his culinary team served a five-course banquet of avant-garde gourmet dishes. Food and Beverage Manager Yiannos Gregoriou explains: “Given the success and popularity of Chocolate Week, we wanted to celebrate the approaching event on a smaller, more intimate scale, yet with the same passion for chocolate.”

The evening began with a fine Ruinart champagne reception, accompanied by an intricate display of signature desserts and truffles, especially created for the Chocolate Week to come. The menu that followed featured a series of different types of chocolate, with dishes incorporating subtle sweet flavours to create unusually delightful taste sensations. Every course was paired with fine wines from Chile and France, such as Guigal and Casa Lapostolle. Each wine carried intense, sweet bouquets of flowers and fruits to balance the depth of the bitter chocolate flavours.

The show-stopping finale highlighted the talent and flair of the Four Seasons’ culinary team: At each table, a member of the pastry team performed for their guests, with petit fours of the new chocolate desserts as their props. Using glass as a canvas, the chef at each table spontaneously crafted a unique work of art reminiscent of the abstract creations of Pollock. The ‘show’ included a fascinating act of molecular cooking, as chocolate mousse was immersed into liquid nitrogen, froze instantly, and was then split into fragments to embellish the glass palette. “The chocolate presentations added a personal touch to the fine dining experience, while inviting our guests into the wonder of chocolate and allowing our chefs to tell a story before everyone’s eyes,” says Yiannos.

Four Seasons Portrait

32

The evening was a novel introduction to the hotel’s celebration of chocolate and certainly a dinner with a difference. It also revealed the many possibilities of chocolate in gastronomy, with the culinary team now eager to discover and present more cocoa-inspired creations.

Chocolate Dinner promises to become a regular event at the Four Seasons… because any chocolate experience leaves everyone wanting seconds.

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Four Seasons Portrait

34

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Chocolate Violet P

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C H O C O L A T E in n ova tion

The Art in Artisan Chocolate t e xt

YIOT A M A LL A S

For the ninth year running, Chocolate Week at the Four Seasons welcomes the winter months with chocolate glory in all its forms. From 22 November to 1 December, Colors café was transformed into a onestop destination for delectable chocolate delights, revealing the pastry team’s latest inspirations.

“The concept behind this year’s event was to celebrate the versatility of chocolate and showcase the harmonious fusion of chocolate with herbs, spices, nuts and other fruits of the earth,” says Dimitris Hadjiyiannis, Head Pastry Chef. “We wanted to present the most successful results of our testing and experiments.”

Sourcing the world’s finest chocolate brands, the very best in Venezuelan and Belgian produce was used, enhanced with the flavours of other luscious ingredients to satisfy the palate of every chocolate enthusiast. Although the recipes call for different types of chocolate, the trained palate will detect a prevalence of bitter or semi-sweet dark chocolate of high cocoa mass.

Haute Chocolate

Keeping things sweet

Other chocolate novelties included a luxurious fondue experience with brownies, marshmallows, profiteroles and fresh fruit coated in rich Belgian chocolate, as well as ice cream crafted from scratch, with flavour insets such as pistachio or caramel enriching the taste of the chocolate.

In most cases, the latest trends in the world of French patisserie provided inspiration. “Lately, French pastry makers have shifted away from pralines in their displays and are now focusing more on the art of truffle-making,” – and Colors café followed suit. Chocolate Week’s display was dotted with beautiful assortments of hand-made truffles, individually designed and bursting with colour. Creamy almond paste and moreish caramelized roasted peanut truffles accompanied refreshing, raspberry flavoured bites with a definite coconut dimension.

The use of herbs and spices – another trend originating in Paris – was also applied to the truffles, with flavours including caramel with a hint of star aniseed and Sicilian pistachio mixed with candied ginger.

Many elements of the menu were a response to the preferences and tastes of Colors café regulars. “We’ve noticed the recent increase in the popularity and demand for a cocoa mass of 50% and above, as more people are conscious of what constitutes good quality chocolate,” says Dimitris. By honouring chocolate in new and creative configurations, Chocolate Week once again succeeded in making its followers fall in love with chocolate all over again.

Four Seasons Portrait

The exclusive menu of Chocolate Week boasted an assortment of desserts with six ‘signature’ creations making their debut. Many desserts were masterpieces in the synthesis of nuts with chocolate. The Orange-Chocolate Charlotte had an almond biscuit base that worked beautifully with both the bitter chocolate cream and delicate orange bavaroise. The Piemonte demonstrated how a sweet praline mousse balances the bitterness of the crumbly cocoa biscuit and espresso cream.

Chocolate Violet demonstrated the union of chocolate and herbs, as the creme brulee was infused with violet to complement the hazelnut brownie and biscuit layers.

The exclusive line-up also included adaptations of sweet household favourites. “We decided to include a traditional Russian cake – the Mentovic – but with a Four Seasons twist, by adding a luscious coffeeinfused chocolate cream to the standard honey biscuit,” says Dimitris.

The Biscotti-Chocolate was also a Colors café edition of the classic profiterole. In this case, the choux pastry was enriched with praline cream, and the fresh cream was laced with hints of biscotti flavour for an even richer fusion of elements on the palate.

Each creation contained the right type of chocolate to complement the remaining ingredients. “For the ‘Forest Tart’, a multi-flavoured, multi-layered cake, we chose a bitter chocolate for the mousse, as that matched the sweetness of the red berries and the pistachio cream,” says Dimitris.

35

F O U R S E A S O N S te a m work

Nature has many things to teach us; how to maintain a balanced and beautiful environment, where to direct our energy, and how to create

DUISIM NIT, VULLAORPERO DIGNA can ACI TAT, SIM ET DOLORPERIT an atmosphere where everyone flourish and be happy. AUTAT IUR VOLORE MAGNA FACCUM ZZRILIQUIS AT LUPTAT. OLOREM VO-

Seeds of LORE IS DRO LOREM VELENIS AT VERATEM QUIP EA COMMODI ATISMOD OLORTISIT NIBH ERT IS ALIVOLOR PERATUM NIBH ET VOLUPTA-

TIE COMM

business Success PLAN THE

When we first opened our hotel doors 21 years ago, technology wasn’t what it is

today. And yet, the seeds of our success were a set of sound principles that apply with or without technology. They guided us then, and are now ingrained in our culture: careful recruitment and training, attention to each guest, investment in infrastructure, the best gastronomy on the island, and genuine friendliness. Methods may change, like ingredients in a recipe or the seasonal fruits on the table; but we will keep listening to guests and staff to meet their needs. And now we are reaping the harvest with the rewards of repeat guests, satisfied customers and proud staff.

Change is a part of life - no one knows what the future will bring, but our principles are constant. So it is with pride that I present the teams who have managed our first life cycle and are preparing for the next. I feel privileged to contribute to this nurturing process.

Four Seasons Portrait

Andreas Georgiou H O TE L M A NAG E R

37

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

In our

Four Seasons Portrait

38

COSTAS NICOLAOU

LEONIDAS LEONIDOU

CHARIS

Food & Beverage Service

Food & Beverage

HADJINEOPHYTOU

Manager

Adm. & Sales Manager

Duty Manager

M A N A G E M E N T & A D M I N I S T R AT I O N NURTURING IS INHERENT IN THE PHILOSOPHY, ATTITUDE AND APPROACH OF EACH OF THESE LEADERS. DAY BY DAY THEY REACH FOR THE STARS, DETERMINED TO HELP STAFF MEMBERS GROW AND DELIGHT EVERY GUEST.

COSTAS NICOLAOU

YIANNIS IOANNOU

YIANNOS GREGORIOU

Financial Controller

Rooms Division Manager

Food & Beverage Manager

Four Seasons Portrait

ANDREAS LOIZOU HR & Quality Director

39

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

H ouse k eeping & Maintenance Smiles on people’s faces, a freshness in the air and a beautiful environment… These are the signs of spring – but you will enjoy them all year round at the Four Seasons. Here is the team that brightens every area of the hotel, from the reception to the rooms, gardens and pools.

fresh as

Spring Four Seasons Portrait

40

ANGELOS ILLAMBAS

LAMBROS LAMBROU

ANDREAS ALKIVIADES

EVA KOFTEROU

STELIOS

Chief Engineer

Assistant Chief Engineer

Reception Manager

Executive Housekeeper

PAPAGEORGIOU Reservations Supervisor

Новый жилой комплекс на берегу моря!

Группа компаний ASKANIS предлагает на продажу недвижимость в жилом комплексе премиум-класса OPERA, который расположен на первой береговой линии в самом центре Лимассола. Этот уникальный комплекс предоставит Вам все возможности для комфортного проживания, отдыха и выгодного инвестирования. Вся недвижимость с потрясающим видом на море! Жилой комплекс состоит из эксклюзивных вилл, мезонетов, квартир и пентхаусов, образующих внутри уютную закрытую территорию с роскошным открытым бассейном, зоной для отдыха, пешеходными дорожками и великолепным садом. Роскошный стиль жизни в комплексе OPERA дополняют тренажерный зал с сауной, круглосуточный сервис консьержа, благоустроенный пляж, новейшие системы безопасности и высококачественная отделка «под ключ».

Недвижимость с видом на море!

8, Loizou Askani St P.O.Box 51072 CY - 3501 Limassol Tel. +357 25 336171 Fax +357 25 335122 E-mail: info@askanis.com

w w w. a s k a n i s. co m

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

Elements of

Hospit Four Seasons Portrait

42

LENIA DEMOSTHENOUS

STELIOS STYLIANOU

DEMETRIS NICOLAOU

GEORGE MICHAEL

Assist. Maitre d’Hotel

Assist. Maitre d’Hotel

Colors Café Manager

Bars Manager

B A R S & R E S TA U R A N T S WITH A PERSONAL TOUCH, THIS TEAM TENDS TO THE NEEDS OF EVERY GUEST TO CREATE THE PERFECT WINING AND DINING ENVIRONMENT. GIVING A WARM WELCOME, SHARING KNOWLEDGE AND ENSURING COMFORT, THEY HAVE MASTERED THE ELEMENTS OF HOSPITALITY THAT MAKE ALL THE DIFFERENCE TO YOUR STAY.

SIFIS NICOLAOU

STALO ARABANTZI

Bars Manager

Restaurants Manager

Lobby Supervisor

Four Seasons Portrait

MARIOS DEMOSTHENOUS

43

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

K I TC H E N AFTER GATHERING AN ABUNDANCE OF FRESH, SEASONAL AND MOUTH-WATERING WATERING INGREDIENTS, THE FOUR SEASONS’ AWARD-WINNING CHEFS PREPARE AND D PRESENT A CORNUCOPIA OF DISHES TO SUIT ALL TASTES…NATURE’S TABLE AT ITS BEST. EST.

healthy

Four Seasons Portrait

44

NEARCHOS

KENNY KEUNG

PANICOS HADJITOFIS

PANAYIOTIS

DEMETRIS

EVANGELOU

Seasons Oriental

Executive Chef

CHARALAMBOUS

HADJIYIANNIS

Back of House Manager

Head Chef

Executive Sous Chef

Head Pastry Chef

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

S ales & pro m otion Meet the team that is always on hand to research, predict and ensure that all guests enjoy the VIP treatment they deserve at the Four Seasons. And as they branch out to corporate clients and holidaymakers, guest loyalty is always their ultimate prize.

business in

Bloom Four Seasons Portrait

46

MARINA STAVROU

LARYSA BORGARDT

CHRISTINA SOLOMOU

Corporate Sales Manager

Sales Executive

Conference & Incentive Coordinator

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

B outi q ue , spa , sports Their enthusiasm is infectious, as is their passion for recreation and wellbeing. You’ll meet these team members when you’re ready to spoil yourself at the boutique, join in sports activities or relax at the Spa, while children have fun at the Kids Club.

budding with

Energy

Four Seasons Portrait

48

CONSTANTINOS MICHAEL

HEIKE IOANNOU

MARY CHRISOSTOMOU

ELPIS PAPAGEORGIOU

Le Club Actif Sports Manager

Kindergarten Fun For Everyone

Boutique Manager

Shiseido Spa Manager

Supervisor

КРАСОТА К РА АС СО Т Н НЕ Е ПОДВЛАСТ ПО ПОДВЛАСТНА СТ ТНА В ВРЕМЕНИ... ЕМЕНИ На протяжении уже десяти лет компания Elite Interiors и дизайнер по интерьерам из Москвы Ирина Антропова радуют своих клиентов на Кипре новыми работами и оригинальными решениями. Многие реализованные проекты стали своеобразной визитной карточкой и завоевали ряд престижных международных наград, среди них частная вилла «Санта Барбара» , новый офис девелоперской компании «Chr. Athanasiou Depelopers», частные виллы в комплексах “The Residence”, “THERRA” и многие другие. Профессионализм и новаторский подход к работе привлекает все большее число клиентов и надежных партнеров. Для своих проектов Ирина подбирает самые престижные и проверенные временем материалы, начиная от керамической плитки и заканчивая эскслюзивными аксессуарами и тканями. Вся продукция поставляется напрямую от зарубежных производителей по выгодным ценам. Для рализации сложных инженерных решений компания Elite Interiors привлекает партнеров из Италии, Германии и других стран.

Interior Designer Irina Antropova Charalambous

Если вы стремитесь к настоящей роскоши и хотите создать эксклюзивный интерьер, то выбор Elite Interiors в качестве своего партнера будет правильным решением и оправдает все ваши надежды. Ознакомиться с проектами и продукцией компании можно на сайте www. Interiorselite.com Limassol, Christaki Kranou, 34 | Tel: +357 2532 1600 | Fax: +357 2532 1532 E-mail: info@interiorselite.com | www.interiorselite.com

INTERIOR

DESIGNERS

&

SUPPLIERS

B A R ma rtin i m om e n ts

t e xt

p h o t o g ra p hy

styling

YIOT A M A LL A S

LOUC A STUDIOS

ELENI POLYDOROU

THE Martini stirred not shaken

The martini is one of the most iconic creations in cocktail history… a timeless symbol of luxury and elegance.

Though the origins are forever disputed with many claims of Italian roots, it has been commonly termed Characterized by the signature coned glass with its long stem, its ingredients are ever-changing.

Four Seasons Portrait

‘America’s biggest invention to date’.

51

m Martinez, a town in 1860s California, is said to be the birthplace of the original martini: equal measurements of gin and vermouth, with bitters, sugar syrup and maraschino liqueur added to complete the taste. It was reputedly named ‘The Martinez special’ and was later adopted by the Occidental Hotel in nearby San Francisco in 1887.

The 1910s saw the rise of the ‘dry’ martini, containing more gin with just a hint of vermouth, first served at the Knickerbocker Hotel in New York. The classic martini was garnished either with an olive, twisted lemon peel, or even a pearl onion on

occasion. An explosion of new versions followed, with vodka replacing gin as the spirit base.

The vodka martini was identified as James Bond’s favourite tipple in the 1962 film ‘Dr. No’. According to experts, however, the Hollywood legend’s cliché phrase – ‘shaken, not stirred’ – is actually a travesty.

At the Four Seasons Vista Bar, Head Barman Marios explains: “Shaking makes the aromas disappear and the drink becomes cloudy. Only cocktails with juices, dairy or egg whites should be shaken to create a foam topping. Drinks like the

Baileys Chocolate Martini

Apple Martini

Equally enticing in taste and presentation,

The flavoured Schnapps offers a green

it may look innocent, but it has the com-

apple taste intensity that stands up to

bined potency of Baileys, vodka and crème

the vodka and Cointreau.

de cacao. Chocolate syrup and fresh cream

A dash of lemon juice adds a refreshing

calm the power of the liqueurs, making

hint. The combination creates a subtle

this the perfect nightcap or even a fulfilling

flavour, ideal as an aperitif to

alternative to any dessert.

clear the palate.

}

}

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B A R ma rtin i m om e n ts

martini that contain only spirits should simply be stirred to incorporate the ingredients.”

Since the 1990s, there has been a resurgence of the drink, with countless new variations emerging to suit each palate.

For the bar staff at the Vista, martini-making is always subject to inspiration. Frequent training and experimentation accompany them in their quest for the ultimate cocktail experience, using the freshest fruit and top quality alcohol.

Marios says: “The martini tests every barman’s ability, as it demands a harmonious combination of elements. Some mixologists

stay true to convention with the classic version, but our adaptations of the martini are equally enticing.”

Indeed the Vista team are not shy about exploring new flavours by introducing different spirits and liqueurs; but all are served in a wide-rimmed martini glass. Marios concludes: “The Vista bar is our theatre… It’s where we perform our works of art and take our audience on a mixology adventure.”

With martini lovers revelling in its many possibilities, there is little sign of a new forerunner dominating the cocktail scene.

Apricot and Citrus

Passion Fruit Martini

An explosion of citrus flavours,

A drink that tastes as good as it looks.

bitter orange Triple Sec and lemon

as the orange aroma of Blue Curacao

This exotic and tangy concoction

juice breaking the sweetness of the

and the lemon juice soften the

contains a vodka which is

powerful melon flavour of Midori.

apricot brandy base with its

infused with vanilla, ensuring that

Recommended for pre-dinner drinks

velvety texture and

the passion fruit liqueur and

or a late evening treat.

almond aftertaste.

puree do not overpower.

}

}

}

Japanese Martini A balance of fruity aromas, with the

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text

p h o t o g r a p hy

YIOT A M A LL A S

LOUC A STUDIOS

year of the

HORSE

Asian Odyssey Like a horse in motion, this dish transports you across the oceans with a delicate fillet of roasted halibut that melts in the mouth, topped with tender scallops, drizzled with a rich,

}

sweet eel or Unagi sauce. The stir-fried pak choi complements this seafood medley beautifully.

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Black Beauty Kenny whips up his own rendition of a Chinese classic, as the black beans lend

}

F L A V O U R S orie n ta l

their unique tangy flavour to sautéed tenderloin beef, matched beautifully by a bed of pan-fried courgette.

With a zodiac of animals representing each year in the 12-year Chinese calendar, 2014 heralds the year of the horse.

Proud and powerful, the horse has long featured in Chinese mythology as man’s trusted companion, with legends speaking of celestial horses assisting emperors in battle or transporting souls to the afterlife. Horses are regarded as the nomads of the Chinese zodiac, vivacious creatures forever roaming from one place to the next.

This concept of incessant movement and exploration is also characteristic of Seasons Oriental, where Head Chef Kenny Keung has created three new dishes for the à la carte menu to welcome the New Year.

Fire Meets Water Succulent wok-fried king prawns sauce fusing together fresh strawberries and honeydew melon.

A symphony of flavours on the palate, accentuated by the unusually tart aftertaste of Hawthorn berries.

}

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are elevated by a sumptuous sweet

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text

p h o t o g r a p hy

YIOT A M A LL A S

LOUC A STUDIOS

Adding yet another award to its collection, Vivaldi remains the undisputed master of creative cuisine on the island, a title exemplified by its impeccable dishes.

However, its leadership in hotel gastronomy is the only constant, for the approach of its culinary team continues to evolve in leaps and bounds.

Gastronomy beyond compare

Marine Mist The cloche reveals the smoking

}

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process in action, with the chef’s own cured Norwegian salmon presented only seconds after being blasted with a smoking gun flavoured with wood and fresh green tea. The prawn tortellini dotted around the salmon highlights the chef’s

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mastery in equal measure.

F L A V O U R S p a r e xce lle n ce

Vivaldi holds the title of Time Out’s ‘Best Hotel Restaurant’ for a fifth consecutive year, and Chef Andreas Andreou emphasises that the accolade is the result of the culinary team’s shared passion for innovation. “Although we take pride in our established signature dishes loved by our regulars, we also feature new recipes that explore the latest gastronomical trends,” explains Andreas. These trends include the introduction of sous vide and molecular cooking, hot stones, and teasing the palate with different temperatures and textures of food.

The recipe for success may combine different elements, but the mission statement of the Vivaldi team is relatively simple: raising the bar to make every meal a sensory experience. “Perfectly prepared food is the foundation of any

demands a more imaginative and artistic touch,” says

}

delicious dish; but beyond that, a truly gourmet encounter

Shells and Pearls A trio of oysters teases the palate with a fusion of tastes ranging from a cool granita flavoured with lemongrass, to basil foam, and lemongrass pearl. With each

is a separate performance for the discerning guest.

sampling, the creamy lemongrass foam and seaweedinfused farfalle embellish the explosion of flavours.

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Andreas. These dishes offer a taste of how each food creation

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F L A V O U R S p a r e xc e lle n c e

Foie Gras Fantasy The king of appetizers, this new, extensive foie gras dish entertains the

}

palate with different temperatures.

Start with the pan-seared escalope of duck foie gras, complemented by an apple confit and a Sicilian wine sorbet to refresh the taste buds.

} Four Seasons Portrait

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The second plate embodies the concept of slow food with a ballotine of chilled foie gras, enhanced with variations of anise, intermittently sampled together with crusty, fresh bread.

} Seafood Extravaganza Here the scallop takes centre stage, served first on a hot stone, bringing out the aromas of the cocoa butter whilst the scallop gradually cooks at your table.

The second dish is a masterpiece of shapes and colours, celebrating Vivaldi’s skill in Pan-seared scallop meets a creamy goat cheese panacotta and pumpkin confit, the flavours of all absorbed by the pistachio macaroon.

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using ingredients in combination.

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}

t e xt

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styling

Z OE CHRISTODOULIDES

LOUC A STUDIOS

ELENI POLYDOROU

Maroulla Loizou and her son Louis pack all the value of authentic homemade halloumi into a gourmet brand for connoisseurs.

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as Tradition Intended

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Halloumi

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Cypriot halloumi may be known around the world; but few people have ever tasted the real deal, made with the passion and care of bygone preindustrial days. One small family business is keeping the original, traditional halloumi alive, without compromising contemporary quality standards.

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alloumi, that delicious salty semi- minority dedicated to time-honoured production hard white cheese, often garnished methods, mother and son carry Maroulla’s passion with aromatic mint, is recognized forward within the framework of a fully fledged topand devoured the world over. class business.

But as commercial products overToday’s enterprise has its early roots in the midwhelm the local market, very few businesses are truly 1970s when Maroulla moved with her family to Pissouri. dedicated to producing halloumi as our ancestors first Not just famous for its many vineyards, the seaside conceived it. However, one tight-knit Cypriot fam- village also boasts a great halloumi making culture. ily in Limassol is intent on cutting against the grain Maroulla was in her element, and making cheese at and embracing the unadulterated traditional recipe. home fast became a consuming pastime.

By the late 1970s, word had spread about Maroulla’s A Mother’s Touch home production, deemed exceptional by the In the 1950s, Maroulla Loizou was a young girl community at large. Soon enough, she was selling her growing up in the picturesque Paphos village of Fyti. halloumi to the neighbours, and before long, friends Over the years, she watched her grandmother perfect and acquaintances near and far were asking for her the art of homemade halloumi. Fast forward to the delicacy. present, and discover Maroulla’s Gourmet Halloumi, a A decade later, Maroulla moved to Limassol with her reputable brand in its own right, driven by Maroulla’s husband and children, setting up a small halloumison, Louis. Together, as members of a dwindling making unit that has meanwhile expanded into

modern factory premises. But in terms of the recipe, not much has changed since the early days, with the small production team deeply attached to the family tradition.

Louis recalls: “During the summer holidays I would spend hours helping my mother; those were precious moments… It’s her entrepreneurial spirit that really struck me. She never gave up on making the business the best it could be. Whatever she does, she does it with such passion; she’s a total perfectionist.”

Carving a Reputable Niche

With great attention to quality, everything is meticulously accounted for. “It’s a different taste to what many are used to abroad, but this is real halloumi.

You are experiencing the tradition that our ancestors taught us,” explains Louis.

Apart from the premium ingredients, however, the love and meticulous care that go into the production process are a vital part of the equation. But when it comes to the specifics of the winning recipe, Louis’s lips are tightly sealed. “That’s a secret passed down from my grandmother,” he grins knowingly. “It’s a family tradition that has remained the same for years.”

By the time he reached his late teens, Louis was determined to continue the family legacy. So Maroulla A Culinary Treat Unlike the Rest What makes halloumi so very unique is not just its sent her son abroad to master the art of cheese making.

First came the study of Dairy Science in Greece and Italy, exceptional flavour, but also the remarkably diverse followed by practical training at the Italy State Lab, be- ways it can be served and enjoyed. Thanks to its unusual texture and a high melting point, it can be fore Louis returned to Cyprus in 2004.

The business soon went from strength to strength, fried or grilled until golden brown while still retaining but there was no room for airs and graces at the family its mass. “It’s one of the few cheeses you can enjoy factory: Maroulla threw her son in the deep end to learn as a starter, main course and even in desserts. You all the tricks of the trade, working at every level of can fry it, grill it and even boil it,” says Louis with production before reaching the position of company enthusiasm. “But few people abroad actually know that director. And the mother at the helm still makes sure you can enjoy it uncooked.” And how exactly does he that every single batch of cheese produced adheres to enjoy it best? “Nothing can quite compare to eating the highest standards, combining all the experience cold sliced halloumi with some juicy watermelon on the of the past with the best contemporary production side. But I must admit, it’s also equally delicious with fig marmalade!” methods and standards.

Maroulla’s Gourmet Halloumi can be found in selected While many modern-day halloumi manufacturers have turned to cow’s milk in mass production, Louis is resolute outlets in Lebanon and the Middle East, as well as about only ever using goat’s milk. “Not only is goat’s milk various high-end supermarkets in Cyprus. Five-star healthier, but it’s also the proper way of making halloumi. hotels and gourmet restaurants also use the cheese in their menus, while the brand is the sponsor of And we are not prepared to cut any corners.” the Cyprus Culinary Olympic Team. “It tastes just as authentic halloumi should; it’s what we always use in our dishes,” says Panicos Hadjitofi, Executive Chef at the Four Seasons. “It’s really as fresh as can be. Guests at the hotel can enjoy it every morning at the breakfast buffet. Our green salad with pomegranate, pumpkin seeds and warm halloumi is also a big hit on the à la carte menu.”

Louis never stops pushing the boundaries of Maroulla’s Halloumi. He participates in several food exhibitions around the world and is now looking to expand in the UK, USA and Russia.

“This is my great love,” he beams. “It’s my true passion.” And with that, he sets off to continue on his mission, adding real flavour to the present with a true taste of the past.

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www.loizoudairies.com

Prada miu miu etro W o m e n ’ s

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C o l l e C t i o n s

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K ULT L I MASS O L : G e o rg i o u A 4 5 ( B e a c h Fron t R o ad ) . 4 0 4 7 Ye r mas oyi a . 2 5 7 4 5 9 9 9 • K U LT N I C O S I A : S tas ikratous 37B . 22 374774 K U LT A L M Y R A : P o s e i d o n o s A v e n u e . P a fo s . 2 6 8 8 8 7 1 1 • K U LT A N A S S A : L a t c h i . P o l i s . 2 6 8 8 8 0 0 0

t ext PAU L A M A N O L I

growing up AT

T H E

F O U R

S E A S O N S

Holidaying as a family isn’t as simple as booking a hotel and get ting on a pl ane! Parents worry about their children set tling in a hotel, being entertained, and how to bal ance family fun with some much-needed rel axation. Thankfully, the Four Seasons makes it easy, which is why so many families wouldn’t dream of staying any where else.

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friends f o cu s on fa m ilie s

The

– children - have

Griffin and Thomas

s since der eason lexan S A r , u ie o h Sop the F mas’s ing at t, Tho oliday In fac h . n g s e n e u b ine wa ry yo ere ve m Ela u w m y e n h e t s wh ! ip wa ith him first tr ant w pregn

Friends Through the Years

Four Seasons Portrait

Elaine and Damien Griffin from Surrey, UK, visit the hotel at least once a year for a fortnight. Their first visit was in 1994, and at the time, their daughter Sophie was four, and son Alexander was only two. Some years later, it was Sophie who proudly introduced the family’s new addition – baby brother Thomas, now 14 – to the staff that she had grown to love.

As far as Sophie is concerned, the hotel is her second home, and its staff, her extended family. So much so that she has already decided that if she weds one day, there is nowhere else in the world that she would rather spend her honeymoon! She can’t speak too highly of the staff and says that every visit is magically familiar: “It’s as though time stands still at the hotel.

You don’t need any time to adjust like you would somewhere new. Your holiday begins the moment you arrive at the hotel door and see the smiling staff waiting for you. Then you walk in and it’s like you never left. They even look as though they haven’t aged, but they always tell me how much I have grown!”

Elaine has a lovely tradition of putting the children on the same lobby sofa - in the same order each visit - and taking a photo of them. She credits the hotel with giving her and Damien peace of mind to enjoy their holiday by always looking out for the kids: “This is one of the few places I am completely confident to let my kids out of my sight, as I know that the hotel staff are always looking out for them. This peace of mind is one of the reasons we kept coming back.”

Little Thomas was made to feel so welcome that he was even given the status of honorary barman by Stalo (who was then at the Beach Bar).

She would let him go behind the bar and make drinks, Sophie fondly recalls: “After a few years, Tom was ‘promoted’ to Bar Manager and Stalo even made him a name badge which he has kept to this day!”

Sophie and Elaine remember the time when the duvets had been replaced by blankets, which they mentioned in passing to Executive Housekeeper Eva Kofterou. That night there were duvets in their room, and Stelios, the Maître d’ at Café Tropical, always puts flowers and strawberries out for them. It is this attention to detail that the family love so much – and so many wonderful staff members, that they can’t possibly name them all! “We don’t want to leave anyone out and every single member of staff is amazing,” says Sophie. “I really look forward to seeing everyone when I come back and will definitely continue the family tradition of bringing my own kids here one day.” And then there’s that potential honeymoon, which she knows the staff will ensure is as special as the bond she shares with them.

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friends fo c us o n fa milie s

For E

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Sam and Lawrence Annie the an nual s , ta

y at th e hotel is a lon w here th gfriend ey get s. Their to see parents old Danie – Dom lle – h inic an ave als d o mad such a e good s Aaro n and friend s, Saman tha So (pictur uthan ed righ t). awaite

d treat

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The Annual Treat

The Lawrence family from Northwest London in the UK have been visiting the hotel for a fortnight every July since 2008, symbolically, always on the day the children break up for the summer holidays… a very special day that they eagerly await all year long.

When it comes to what the Lawrence children love most about the Four Seasons, it is a very long list indeed. No wonder getting the children to say goodbye at the end of the holiday is always hard. As Danielle says: “They look forward to the holiday the whole year and love the buffet food, the delicious ice cream at Colors café, the pool area and water slide, and above all, the kids evening entertainment. They tell me that the staff are so friendly and kind from the moment they arrive, that they never want to go home!”

Something that the whole Lawrence family love and appreciate is the freedom the children have to safely walk around as they please: “The entire hotel complex is completely child-friendly and safe,” says Danielle. That means mum and dad have the chance to relax, while the children have a sense of independence and can feel ‘all grown-up’!

Danielle has found the hotel helpful at all stages of the children’s lives from tiny tots to preteens: “When Annie was four months old, the restaurant could not have been more helpful, blending healthy fresh food for her and making sure we always had what we needed. We are made to feel that our children are completely welcome from the moment we arrive. We have about 15 Four Seasons teddies at home and the children still keep them on their beds!”

The family have made many friends during their stays – both hotel staff and other guests whom they regularly keep in touch with. Loulla at Café Tropical always remembers the children and gives them their favourite table with crayons and colouring books. As it is her birthday in July, the children always make her a special birthday card in the Kids Club in return. They also love Sophia in the Kids Club who is “so enthusiastic and lots of fun” and Louis at the Beach Bar who tells “terrible jokes” they enjoy. Andreas at Reception always welcomes them “with a huge smile”, and George Michael at the Vista Bar makes sure they have their nightly ‘Shirley Temple’.

Danielle sums up perfectly how connected the family feel to the hotel: “The hotel has become a part of our lives. We talk about it constantly in between visits and have wonderful photographs of the children growing up there over the years. We love the Four Seasons so much because of the lovely rooms, excellent food, but most of all the incredibly kind staff.” Which is why the Lawrence’s will always look forward to the start of the school summer holidays!

NICOSIA 77A, Arch. Makarios Ave., Nicosia, Tel. 22 374070 LIMASOL 28th October Avenue, Olympic Residence Towers, Limassol Tel. 25 582777 Website: www.tiffany-boutique.com | Facebook: Tiffany Boutique Cyprus

© ST GERARDI

text MICH A EL A MOBLEY

low season

HIGHS Visit Cyprus during the low season – from November to April – and you will soon discover that our island is so much more than a summer holiday destination. In fact, the cooler months make Cyprus the perfect playground for all who enjoy fresh air and fun, with fitness mixed in according to taste.

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C YLPIR orts & letown isu re MUASS sp SO L old

As the warmest winter holiday destination in the Mediterranean, Cyprus promises mild and moderate months between one summer and the next – months that are ideal for activities involving more than stretching out on your sun lounger. This is the extended season to enjoy a little exercise or pursue sporting interests: walks along the beach, cycling in the mountains, diving in clear waters teeming with fish, kite-surfing the waves, sailing or exploring local sites. You can even trek in the footsteps of a goddess or track down the best wines on the island. Depending on your energy levels, Cyprus invites you to experience hints of adventure or heaps of excitement‌

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CYCLING

In the mountains, along country lanes, or parallel to the coast, the cycling routes of Cyprus prove a challenge and a delight for every level including the relaxed Sunday cyclist.

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c

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C Y P R U S sports & le isu re

Cycling with ease

Especially in autumn and spring, but even in winter, the clement weather, straight roads and mountain passes in Cyprus all provide the perfect bike ride. Christos Chartziotis from the Limassol Cycling Club says, “Every Sunday we organise a relaxed ride. Check the website for the monthly programme, as we often pass by the Four Seasons where you can join in.” If you’re just visiting Cyprus, it’s unlikely that you’ve packed a two-wheeler in your suitcase. Mike Hadjioannou at Bikin’ Cyprus Adventures provides rental bicycles and can organise a ride tailored to your ability and the intensity of your desire to escape from urban life. He says, “Having the right bike is essential. For beginners we bring mountain or road bikes and cycle along the coastal path from the Four Seasons to Kourion, stopping to see the ancient ruins on the way. For serious pedalling, we can supply Scott carbon frame bikes and maybe head to the wine villages.”

Cycle for a couple of hours to Zigi or dedicate a day to a 6-hour mountain tour.

Either way, your cycling experience will put exercise in sync with holiday fun.

If a quick pedal into town is more appealing, Nextbike is the answer. This bike rental service with over twenty stops along the Limassol seafront allows you to pick up a bicycle and drop it off at any stop. At a charge of €2 an hour, it’s a cheap, easy and fun way to explore Limassol. All you have to do is register and get rolling.

Cycling challenge

Four Seasons Portrait

If you keep your eyes focused on cyclists whizzing by, you can often spot some lycra-clad celebrities. Christos Chartziotis explains, “Cyprus is now the third most popular destination for professional annual training,” and the Sunshine Cup is the main event. Mike Hadjioannou, who is also the Race Organiser, says: “In the last four days of February, the Sunshine Cup draws over 200 participants from over 30 countries. And in 2014, for the first time, the field will be open to everyone – not just professionals.”

The routes take in the mountains, the forests and the country lanes. Some are technically challenging, others more relaxing. From the top 50 cyclists in the world, at least 30 race in the Sunshine Cup. Mike continues, “It’s a real attraction to watch, so come and cheer us on.”

Limassol Cycling Club +357 9946 4463 www.limassolcycling.eu Bikin’ Cyprus +357 9770 2200 www.bikincyprusadventures.com Nextbike www.nextbike.com.cy

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WALKING

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A brisk walk or an easy stroll, around town or along nature trails, in the company of a guide or simply with the sun.

For many, this is the epitome of holiday relaxation and a way to discover the details of an area, from coloured pebbles on the beach to historical treasures.

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© a.kleovoulou

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C Y P R U S sports & le isu re

SWEET sensations Around town

At the Four Seasons, ‘Fun for Everyone’ Supervisor Heike Ioannou has taken practical steps – quite literally – to bring guests in touch with their surroundings.

Hent dolesed eliquip eugue do eum augiamet euiatblan hendre molorem enismod con ulputpatum Everyaliquis Monday 11.00am, Heike invites you to join dolorerosto her for the Amathus Walk: approximately half an hour there and back, with an opportunity to visit the quatuercipit nos augue vero consecte dunt aut ip ex ea feum adipis ex eugiam, vel ent ut in ut doluptatin ex et aliquaarchaeological site. Heike says, “It’s meant to be a relaxing walk – not a race! So it’s met aliscipis diamconsecte feum irilla feu feugue feu feuis accu up to the group to set the pace. All you need is some water and comfortable shoes.”

Heike’s favourite walks are along the Limassol shoreline, feeling the sea breeze.

“This is especially beautiful in the winter months, early in the morning or at sunset,” she says. “The walk into Limassol city takes two hours, and we stop for a welldeserved refreshment. The Limassol Municipality’s organised walk through the Old Town every Monday morning is also very popular.”

Maria Stylianou Michaelidou, Manager at the Limassol Tourism Board, has t e xt b y p h o t o g r a p hy styling joined many OldA STown walks; it isELENI her way of exploring her city. She says: “It’s DIN A MYLORDOU LOUC STUDIOS POLYDOROU amazing how much I’ve discovered about Limassol during these walks. I now know which flowers are in season at the market, who has the best souvlaki in town, and I’ve had a chance to explore the passageways under Ayia Anna Church.”

Nature walks

Four Seasons Portrait

From the beach to the mountains, there are beautiful trails to explore, such as the Troodos nature walks, the hike up Caledonia Falls, and the E4 route. Germasogeia Municipality organises free weekly bus/walking trips in the winter and spring.

‘A village blessed by water’ takes you to the Elias Monastery excavations, an artist’s workshop, the reservoir and dam, while the ‘Natural Environment of Germasogeia’ explores the tranquil areas of Koryphi and Phinicaria.

Cyprus Tourism Organisation tourist guide, Rosemary Markari, often leads the Germasogeia walks and is a live source of relevant information. She says: “As well as pointing out the sites of interest, the churches, rivers and villages, we provide an introduction to the beautiful spring flowers,” – along with some of the myths and traditions associated with them. As you ride on an old Bedford bus to the starting point of the walk, you will pass giant fennel and oleander shrubs that line the road. During the walk, you will see the ground-hugging mandrake plant, the star-of-Bethlehem, and the tall white flowers of the asphodel, with its link to Greek mythology. Rosemary says: “We love to walk and share our culture; people are always surprised how much we can fit into two hours!”

Limassol Town Walks, Cyprus Tourism Organisation +357 2536 2756 Germasogeia Municipality Walks +357 2532 3211 www.yermasoyia.org

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AT SEA Four Seasons Portrait

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In the winter months, the Mediterranean Sea can be calm for diving and roused for sailing, offering the right conditions for recreation above and below the water line.

© SUBACUBE

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C Y P R U S sports & le isu re

SWEET sensations Sailing

The winter Mediterranean weather is ideal for sailing; and with the new Limassol Marina near completion, there will be even more opportunity for life on the ocean Hent dolesed eliquip eugue do eum augiamet blan hendre molorem enismod dolorerosto ulputpatum wave.aliquis Sophia eui Paraskeva, PR Executive at Limassol Marina, points out,con “The Cyprus Sailing Federation is responsible for promoting the sport, and there are ample quatuercipit nos augue vero consecte dunt aut ip ex ea feum adipis ex eugiam, vel ent ut in ut doluptatin ex etplaces aliquaacross our beautiful south coast for people to learn how to sail.” Limassol Marina met aliscipis diamconsecte feum irilla feu feugue feu feuis accu recently sponsored the Famagusta Nautical Club’s ‘Andreas Ioannides’ offshore regatta in Limassol. Sophia says, “The Limassol-based Club has strong ties with Sail First who run monotypes J/80 yachts in Paphos, so they organise a lot of charters together.” Hiring a sailing dinghy and taking some lessons has never been easier; you may even bump into our very own 2012 Silver Olympic Champion Pavlos Kontides on the waves. www.sailfirst.com t e xt b y

p h o t o g r a p hy

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LOUC A S STUDIOS

ELENI POLYDOROU

Diving

DIN A MYLORDOU

The Dive-In centre at the Four Seasons is open all year round, and its owner, Jonathan Wilson, has exciting plans for 2014: “Just up the road at Dasoudi Beach, the Fisheries Department plan to sink two boats and a range of amphorae. Divers know what this means: it’s a unique opportunity to witness the birth of a brand new reef.

Fish will just be starting to inhabit the pottery, and plant life will take hold. We will be running trips there as soon as it is completed.” If you can’t wait, The Akrotiri Fish Reserve by the Akrotiri British base is a fish finder’s delight. A helicopter, canons, and even a fire engine make up this artificial reef 9m down. With a ban on fishing in the area, the abundance of life is dramatic: zebra, bream, parrot fish and damsel fish, and as seen by Jonathan, flying fish and turtles.

Surf’s up

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When the winds hit Cyprus’s southern coast particularly in winter and spring, the surfers relish every high wave. George Demetriou, owner of West Wind water sports next to the Four Seasons beach, says: “Surfing is even more popular in this season due to the removal of swimming boundaries and more shorelines being accessible.

Episkopi, Kourion, Limassol and Avdimou are excellent; kite- and windsurfers from around the world come to train in the winter for the summer competitions,” such as the first Cyprus Kitesurfing Championships in 2013 for both Freestyle and Freeride races judged by World Kitesurfing Champion, Kevin Langeree. With light gusts for beginners rising up to winds of 22 knots for experts, we can only expect to welcome more surfers to this paradise. www.westwatersports.com, www.kitesurfingcyprus.com

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Hit the Road

Out & About Take a day trip to discover green landscapes, fresh wines, historic churches and castles.

You can even walk in the footsteps of a goddess: Cyprus in the springtime has so much to offer.

Wine Over 50 boutique wineries line the foothills and mountains of Limassol and Paphos, offering tasting of different varietals and vintages. The easiest way to explore is by following the six routes laid out by the Cyprus Tourism Organisation.

Each comes with a handbook and is signposted through the stunning countryside.

A good place to start is the Cyprus Wine Museum for some historical insights, before heading off to sample Cyprus’s indigenous grape wines such as Xinisteri and Maratheftiko alongside favourites of Shiraz and Chardonnay.

Savvas Papathomas, Four Seasons Head Sommelier, points out: “In the winter months we enjoy the new wines bottled from the year before. The year 2012 was remarkable, with just the right amount of rain, and the heat made the grapes work hard. However, 2013 was even better and the results will be excellent, especially the Xinisteri and Maratheftiko so suited to these conditions. We are all looking forward to tasting the new wine harvests this year and the next.”

The Cyprus Wine Museum Erimi: opening hours: Mon-Fri 9.:00 - 17:00

Churches

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Celebrate the stunning architectural styles of Cyprus churches by visiting these hallowed sites, from the Byzantine to the Gothic, the simple chapel to the ornate monastery. Andreas Phillipos, architect and author of Byzantine Architecture in Cyprus, has dedicated his life to studying and painting churches on the island.

He says: “When Christianity came to Cyprus, the people were poor from centuries of occupation, so churches were built on a budget – small but with exceptional design and construction. The geometry is technical perfection and every stone does its job, creating exquisite structures that sit like sculptures in their landscape, as a legacy to the Byzantine age, the most important legacy that Cyprus can give to the world.”

Out of the hundreds of churches in Cyprus, Andreas recommends five must-see sites easily accessible from the Four Seasons: the barrel-vaulted Agios Ermogenis nestled by the sea next to Kourion; Agioi Barnabas and Hilarion in Peristerona and Agia Paraskevi in Geroskipou are the only churches with 5 domes; Agios Efstathios with its cruciform and dome, just 100m from Kolossi Castle in Episkopi. Towards the Larnaca area, the last but equally important recommendation is Angeloktisti in Kiti – three churches in one, with a 6th century mosaic of Virgin Mary and Child attended by Archangels Michael and Gabriel, the only one left in situ in Cyprus.

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C Y P R U S s p o r t s & le is ur e

Castles The fascination for Cyprus castles is not based on majestic proportions, as they are all quite small. Instead, it is the fact that these forts track nearly a thousand years of war and peace in Western and Eastern civilisations – a feature that few countries can match.

Close by is Limassol Castle, first erected around 1000AD, with the later castle notably used as the wedding venue for Richard the Lionheart and Berengaria of Navarre in 1191. The castle’s present-day museum celebrates the medieval era where weaponry, coin and pottery collections and even tombstones fire your imagination back to these times.

Kolossi Castle stands facing the sea near Episkopi as a testament to the Middle Ages and the Crusader Kingdom of Cyprus, the warring factions of the Knights Templar and the island’s burgeoning trade routes. Paphos Castle is equally important; originally a fort, and later used as a prison, it now welcomes visitors through its moated walls and serves as an impressive drama and opera backdrop.

Opening Hours: Limassol Castle: Mon - Fri: 8:00 - 17:00, Sat: 9:00 - 17:00, Sun: 10:00 - 13:00 Kolossi Castle: Winter (16 Sept - 15 April) Mon - Sun: 8:30 - 17:00, Summer (16 April - 15 Sept), Mon - Sun: 8:30 - 19:30 Paphos Medieval Castle: Daily, Winter (1 Nov - 31 Mar): 8:00-17:00, Spring (1 April - 31 May): 8:00-18:00, Summer (1 June - 31 Aug ): 8:00-19:30

Meet the goddess

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On the quest for Aphrodite, Cyprus’s very own deity, you can seek out the mysteries of this legend that left traces across the island. The official Aphrodite Walking Trail takes adventurers on an 8km circular track in the footsteps of the goddess and her lover Adonis through the Akamas, just west of Paphos. The Baths of Aphrodite and Aphrodite's sanctuary at Pyrgos tis Regainas are the dominant features of the trek. Driving from Paphos to Limassol you cannot miss Petra tou Romiou, Aphrodite’s legendary birthplace. And just 2km from the Four Seasons explore the remains of her sanctuary at the famous Amathounda site.

Stories from Aphrodite’s life and her dedicated sites have infused the land with mythology and celebrations. Anna Marangou, archaeologist and art historian, says of Aphrodite: “She is the image of womanhood in Cyprus, representing nature, nurture and creation. The red anemones of Akamas represent the blood of her slain lover Adonis, while Limassol’s popular Carnival has its origins connected to ancient Amathounda, her sanctuary and temple.”

In her paper, Walking along History, Anna continues the story: “Amathus is tightly connected with the Cypriot version of the myth of Ariadne, the wife of Theseus who died while giving birth to her two sons, Stafylos and Oinopionas.

This event supposedly happened at Aphrodite’s sanctuary at Amathus where Ariadne was buried in the adjacent sacred forest. To honour his wife and to give respect to Aphrodite, Theseus decided to organise in Amathus a celebration where men pretending they are pregnant give birth.” That celebration is today’s Carnival, an annual revival of the creative nature of Aphrodite, which lives on and endures to this day.

Amathounda Winter hours (1 Nov - 31 Mar) Daily: 8:00 - 17:00; Spring hours (1 April - 31 May) Daily: 8:00 - 18:00 Aphrodite Walking Trail: www.moa.gov.cy

CYPRUS, YOUR HOME Stunning locations, award-winning architecture, superb quality and incredible views, are just a few of the reasons why Pafilia has become the developer of choice in Cyprus.

MINTHIS HILLS

APARTMENTS

TOWNHOUSES

VILLAS

GOLF RESIDENCES

With over 35 years market experience, Pafilia is an industry leader, offering a multitude of property types and styles in Pafos, Polis and Limassol. From apartments, townhouses and villas, to expansive resorts with full service and leisure facilities, Pafilia has properties to suit all tastes and budgets. We also have a sizable land bank which includes some of the most desirable plots on the island ;whether you would like waterfront seclusion, a rural retreat, or to be amenity centric, Pafilia has the perfect property and location for you.

• Easy payment terms • Rental guarantees • Internal finance scheme

Имея за плечами 35-летний опыт работы на рынке недвижимости, Pafilia по праву считается лидером в своей отрасли. На территории Пафоса, Полиса и Лимассола компания предлагает различные типы жилья, сочетающие в себе первоклассный уровень сервиса и отдыха. Здесь и просторные квартиры, и роскошные таунхаусы, и виллы, расположенные в элитных районах острова. Каждый может подобрать себе подходящий дом, на любой вкус и бюджет.

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CYPRUS - HEAD OFFICE Pafilia Property Developers Ltd 33 Nicodemou Mylona Street, Marina Court, P.O. Box 60159, 8101 Pafos - Cyprus T: +357 26 848 800, F: +357 26 934 910, Cyprus Freephone: 8000 8989 E: info@pafilia.com www.pafilia.com

RUSSIA - MOSCOW World Trade Center Krasnopresnenskaia, Naberezhnaia 12 Pod’ezd 6, Office 1032, 123610 Moscow, Russia T/F: +7 (495) 258 1970/71, Freephone: 8 800 700 8686 E: russia@pafilia.com www.pafilia.ru

text M A RIO H A J ILOI Z IS

An Emerging Golfers’

PARADISE Favourable weather conditions, exceptional facilities and a government backing the sport with new world-class developments in the pipeline are important factors that have made golf one of the country’s brightest lights – and getting brighter.

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C Y P R U S g olf

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Greece, Portugal, Spain and Italy – these are the Southern European countries that golf players have long identified as preferable winter destinations for their favourite sport. Nevertheless, golfers are always on the lookout for new and exciting courses around the world that allow them to escape from their colder home-base to continue playing , all year round.

Step forward Cyprus, which is slowly but surely emerging as a golfer’s paradise. Still a relatively new sport here, golf welcomes those who are eager to experience the Mediterranean’s youngest golf haven with a number of excellent courses already in operation.

Given the sport’s worldwide popularity and continuing growth, golf is expected to continually develop and thrive in Cyprus, for the benefit of golfers and the local economy alike.

Eager to send this message to the wider golfing community, some of the island’s leading courses participated in the 2013 International Golf Travel Market in Costa Dorada, Catalonia.

This premier four-day golf tourism event attracted 1,200 delegates from 60 countries.

During his keynote speech, Peter Walton, the chief executive of the International Association of Golf Tour Operators, stated: “Golf resorts, courses and hotels should continue to focus on their individual strengths, but also, and more importantly, on working together with public sector bodies, to promote their golf

destination and position it in the best possible way to attract more golf travellers and golf tour operator business.”

Cyprus is doing just that with the Cyprus Golf Federation working closely with the Cyprus Tourism Organisation (CTO) to promote the island as an ideal year-round golf destination.

“There is a definite future for golf in Cyprus,” outlined Maro Kazepi, tourist officer A’, golf tourism coordinator at the CTO. “Our island’s abundant sunshine means that golfers who cannot play in their own countries in winter, when their own courses are covered with ice and snow, can come to Cyprus. Their season ends around October, just when the golfing high season in Cyprus is getting under way.”

With more than 4.4 million registered golfers, Europe is a great market for Cyprus, which golfers in the UK, Germany, Scandinavia, Netherlands, France, Switzerland, and Austria have already discovered.

Currently, there is a choice of four international standard 18-hole golf courses for visitors to choose from: Aphrodite Hills Resort, Eléa Golf Club, Minthis Hills and Secret Valley. All are situated in picturesque surroundings, amid gently sloping hills offering panoramic views of the Mediterranean Sea. “Beautifully landscaped and equipped with the latest state-of-the-art golfing facilities and equipment, they are guaranteed to satisfy today’s discerning golfer,” continued Kazepi. “Within half an hour by car, you can travel from any of the golf courses to the sea for a swim in the Mediterranean, or to visit the unspoiled countryside and taste the local gastronomic delights – not to mention all the attractions of Pafos.”

The CTO has supported various international golf tournaments organised on the island, such as: Cyprus Amateur Golf Open Championship, which attracts more than 100 golfers from 16 countries; PGA EuroPro Tour Final Championship 2010, marking the first ever PGA event on the island; 2012 European Men’s Club Trophy with participation from 24 countries.

According to Kazepi, the government’s Golf Tourism Plan aims to develop up to 14 golf courses on the island. She says: “Investors have expressed interest in developing new integrated golf projects in various regions of Cyprus, some of which are charted to present signature golf courses. Within the next few years, new integrated golf resorts will enrich the island’s golf offering in the areas of Pafos, Limassol and Larnaka.”

A number of new permits have either been issued or are near the finalisation stage, including, among others, new signature courses by Gary Player and Jack Nicklaus. The development of these new courses in the following years will help establish Cyprus further as a golf destination and attract thousands of additional golfers to enjoy our island’s mild winter climate.

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THE FORERUNNER

Minthis Hills,

Tsada Golf Club is the oldest course on the island. It was originally designed

by Donald Steel in 1994, then renovated in 2006 by Tom Mackenzie – one of Steel’s former colleagues – and renamed Minthis Hills.

Situated in the grounds of a 12th century monastery surrounded by vineyards and orchards, this 5,843m par 71 course challenges golfers in a visually pleasing environment: standing on the first tee, you have the course to your left and the pine-clad Troodos Mountains to your right.

Michelle Taliotou, Marketing Manager at Minthis Hills, says: “Mackenzie and Ebert ensured that the course design respected the existing landscape and remained in keeping with its remarkable setting. This natural character is greatly appreciated by our golfers, as is the fact that it's a walkable course. Plus, Minthis Hills offers the only island hole in Cyprus.”

Minthis Hills’ golf pro, David McKibben, adds: “With a course record of 64, there are good scores out there; but with a challenging back nine that has lots of risk and rewarding holes, it is very easy to let a good score slip through your fingers.” In addition, the course is a double nine-hole loop with plenty of tricky shots. If you want to practice rather than play, the practice facilities include a 16-bay elevated driving range, a 326m2 chipping green and a 400m2 putting green.

Minthis Hills’ academy is also worth noting. McKibben explains: “A 3,000m2 short game area and two practice putting greens provide all the facilities we need to teach golfers of all abilities.”

formerly known as Tsada Golf Club, combines a challenging course and a

A COMPLETE PACKAGE

luxurious contemporary clubhouse in

Home to an 18-hole championship course that stretches over 6,299m, Aphrodite Hills was designed by acclaimed architect Cabell Robinson and officially opened in 2002.

Including a three-hole academy for beginners and groups to help you master your swing, the resort also features a 350m double-ended driving range, a chipping and putting area, and a clubhouse.

Andrew Darker, Director of Golf at Aphrodite Hills says: “You enjoy unobscured views of the Mediterranean from amid the natural flora and fauna; thousands of native olive and carob trees line the route and frame each hole on the course. Guests rarely single out a particularly attractive feature… they just love the ‘whole package’. Of course, we cannot forget that it is probably a long time since our guests have played golf in perfect winter temperatures with the sun shining on their backs!”

a stunning historical setting.

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Each hole at Aphrodite Hills has five sets of tee markers with back or pro tees stretching the total length of the course for single figure and professional golfers.

For the average resort player, there is also a shorter more enjoyable course.

“Beginners and experienced players of all abilities are encouraged to learn and improve their game at the academy. Our team of resident PGA qualified golf professionals are equipped with a full video swing analysis system and provide the very best one-on-one instruction,” Darker adds.

Account Sales Manager Leontine Fleischer makes another undeniable point: Aphrodite Hills is not just about golf; guests can combine their favourite game with all the resort’s other facilities. And then there are all the beautiful nearby places to visit, as well as great wine routes and the wineries themselves.

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A WELL-KNOWN SECRET

Aphrodite Hills is a self-contained golf and leisure resort with a world-class golf course that hosts international PGA tournaments.

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Secret Valley was designed by Tony Jacklin, with the 18-hole course that was reopened in September 2013 and an additional 18-hole course in the making.

Eventually, an integrated resort will incorporate both golf courses, a five-star Nikki Beach Hotel, sports centres, as well as commercial, leisure and real estate developments. To boost the golfing excitement, a floodlit three-hole loop for evening play will be conveniently located at the lower end of the courses where the beach development links with them.

Even in the winter, temperatures rarely drop below 12ÆC at Secret Valley, thanks to its sheltered position at the back of the valley, making it an ideal option for winter golf. The new 5,700m course is set in a scenic valley next to the Pafos coastline and offers six sets of tees to accommodate all levels of play, rolling bermuda fairways and bent grass greens.

Secret Valley Club Manager Nicos Raounas says: “Our new practice facilities on the way to the first tee will also be open soon to ensure our clients warm up and are ready for the exciting challenge ahead.”

Carefully laid out in the natural landscape within the mature vegetation in the lower part of the valley giving it a distinct setting, Secret Valley utilises the steep hillside terrain for spectacular tee locations and long views towards the valley and ocean.

Raounas adds: “Course architects Hans-Georg Erhardt and Snorri Vilhjalmsson of Golf & Land Design together with Tony Jacklin provided Jacklin’s signature design; this lends further proof of its exclusivity.”

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MEDITERRANEAN MASTERPIECE

Elea Estate, also referred to as

Open since October 2010, Eléa Estate is strategically located on a hill overlooking the Mediterranean, only 4km from Pafos International Airport, 3km from the beach, and 6km from the city centre.

Moreover, Eléa Estate currently hosts the only signature golf course on the island, designed by Sir Nick Faldo. It is a challenging par 71 course and has been described as ‘Faldo’s Mediterranean masterpiece’. Faldo and his architects created a finished product that is aesthetically pleasing and at the same time uniquely demanding and challenging.

The Eléa Academy is specifically tailored to all forms of teaching and brings together cutting-edge coaching methods. Equipment and facilities include a stateof-the-art coaching system with up-to-date visual communication techniques that can link with mobile and online technology. A full practise range is also available with a landscaped short game area and a landscaped 300m driving range with a chipping green, greenside bunker practice and putting green.

The club’s Golf Sales & Marketing Manager, Eirini Zinouli, says: “Demand for golf packages incorporating all four golf courses on the island are increasing, a scenario that is expected to continue in the future. The government has recognised the importance of golf and the pivotal role it can play in extending the tourist period into the winter season. It is determined to encourage the development of new golf courses.”

‘Faldo's Mediterranean masterpiece’, is as aesthetically pleasing as it is challenging.

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Golf is one of the very few sports that works in unison with nature, demands favourable weather conditions, a large are, and state-of-the-art facilities in order to be played and enjoyed to its maximum. So it is quite a mystery why it took so long for golf to truly flourish in Cyprus, where all these conditions are given. With four exceptional courses already operational and many more on the way, golf has clearly found a new Mediterranean haven to call home.

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B U S I N E S S f ina n cia l se rvice s

text C h a r a l a m b o s Sa m i r

Re-Starting economic growth

As the government and the private sector join forces to pull Cyprus back from the brink of recession, the island’s financial services providers are playing a crucial role in regaining investor confidence.

Any reasonable person would agree that from 2008 onwards, the economic recession was a fact in most countries of the world, even in countries that were considered as “too rich to die” (e.g. the United Arab Emirates and specifically Dubai). Consequently, the governments of many countries had to take drastic measures in order to tackle the endless difficulties, uncertainties and instabilities that may reasonably be expected to appear, and find a way to re-start economic growth and reduce unemployment rates.

Obviously, Cyprus could not withstand the domino effect, and the situation got much worse after the Troika’s decision to impose a ‘bail-in’ on Cyprus’s largest bank – the Bank of Cyprus – and force the closure of the second largest bank – Laiki Bank – in March 2013. Whether or not these extreme measures will indeed help Cyprus recover and get back on the right track remains to be seen.

Serious Incentives

Positive Prospects

Furthermore, the recent discovery of offshore natural gas and oil reserves in Cyprus waters and the expected increase in tourist arrivals will definitely contribute significantly to the economy.

Following the Open Skies agreement between Cyprus and Russia, the tourist influx from Russia alone is expected to reach 800.000 in 2014. Healthy figures are also projected for visitors coming from Israel, Germany, China and other European and non-European countries.

Apart from tourism, the professional services industry in Cyprus has a significant role to play in restoring clients’ and investors’ confidence, as each and every investment in Cyprus or through Cyprus starts and ends in cooperation with a professional services provider. Cyprus always was, is and will be a strong, trustworthy and loyal partner with proven strengths and capabilities that have been tested over the years. As such, it is safe to say that the future of Cyprus’s professional services is healthy and bright.

Charalambos Samir is an advocate and member of the Cyprus Bar Association. He is also the founder and CEO of ConnectedSky

Four Seasons Portrait

Many colleagues in law firms, accounting firms and corporate services firms confirm that investors and clients were, naturally, concerned about the situation in Cyprus, especially during the first three or four months after the radical measures imposed in March. Today, nine months later, confidence is gradually being restored, as investors and clients recognize the great advantages and benefits that Cyprus registered companies still offer: very low corporate tax of 12,5%; the large number of Double Taxation Treaties which currently exist between Cyprus and more than 40 other countries; and the high level of professionalism and experience that service providers in Cyprus can offer.

Also important is the recent Fiduciary, Trust and other Administrative Business under the Law Regulating Companies Providing Administrative Services and Related Matters. The main aim of this law is to further regulate the professional services

sector, which will ultimately benefit clients and investors who invest in Cyprus or through Cyprus. A better legal framework is now in place, making it compulsory for companies offering professional services to obtain a license either from the Cyprus Securities and Exchange Commission (CySec) or the Cyprus Bar Association. Clients and investors are strongly advised to request the relevant license number of the professional services company they are dealing with, before engaging them in their business operations.

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nside

story Purchasing Manager Marios Georgiou

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Marios Georgiou, the Four Seasons Purchasing Manager, is a behind-thescenes agent, if ever there was one. And though his physical presence may go unnoticed by many guests, his absence – God forbid! – would have ripple effects across every private and public area of the hotel.

Employed by the Four Seasons in its pre-opening days, Marios is as inseparable from the hotel’s operation as the Castle is from the village of Kolossi where he lives. Back in 1992, he checked in as a Storekeeper; today, he is the Purchasing Manager, heading a team of four Storekeepers and one Receiver.

So what exactly does Marios do? In two words, you could say he’s a walking inventory. His mind seems to be indexed: foodstuffs, beverages, kitchen utensils, glassware and cutlery, cleaning materials, linen, stationary, tobacco – and those are just the basics. He knows the consumption of the hotel like a mother knows her child – and it’s mindboggling: 270kg of fresh oranges per day; add apples, pears, bananas, peaches, kiwis, grapes, plums, strawberries, watermelon and melon, and you come to a total of 1000kg – that’s one tonne – of fruit a day. Now visualize this: Every day some 220 litres of fresh milk leave the fridges, 1000 fresh eggs and over 20 litres of olive oil find their way from the kitchens to the dining rooms. The pantry loses almost 30kg of flour and the same amount of sugar a day, while over 800 bread rolls – not to mention loaves – are consumed. It’s hard to imagine the storage space required for the 4600 toilet paper rolls and 1400 tissue boxes that are required every month…

With a look of horror on his face, Marios says: “My worst nightmare is to run out of anything our guests need or want – from pens to prawns.” As a matter of routine, he scours the market for the best value and consistent quality supply. He knows exactly what is available, local and imported, and where to find it. Together with the other members of the Purchasing Committee, he assesses tenders from suppliers before compiling his final ‘shopping list’. “We compare value, not prices,” he says. But especially when it comes to foodstuffs, quality trumps everything, and the palate rules. The management will not settle for second best.

Sourcing products is not always cut and dried. “What if my preferred supplier says a particular type of imported cheese is out of stock? Especially for perishables, I always have a ‘back-up’.” It is this boy scouts attitude of being prepared with a plan B that has contributed to the annual ‘Employee of the Year’ award that Marios has earned – twice.

When the weekend comes round, Marios spends time with his family – his wife and three sons. Like every good Limassolian, he loves the sea, but he also enjoys family excursions to the mountains and going to football matches with his boys. Any personal hobbies? “Yes,” he replies, “I love (surprise, surprise)… to go shopping!”