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A MAGAZINE FOR THE GUESTS OF THE FOUR SEASONS HOTEL LIMASSOL
TIMELESS TROPICAL Caf� Tropical is now bolder and brighter than ever before Winning over the world Limassol puts Cyprus on the map of international sports events Wine Mavericks of Cyprus Boutique wineries explore new varieties
excitement I N A ND A R O UND T H E F O U R S E A S O N S
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W E L C O M E m e ssa g e
The Four Seasons is preparing for a new era of hospitality that will appeal to new guests as well as our repeat guests who have made the Four Seasons their second home.
A new
VISION A sense of shared purpose, frequent disruption of the status quo, and
a proactive mindset are the elements that kept us focused on our mission since 1993. Genuine service and high standards have always been the
foundations of our culture. Offering you new renovated areas every year is also part of our strategy. For winter 2015-2016 we have major renovation work planned. All guest rooms will receive an overall facelift. The lobby, the ballroom and our boutiques will also welcome you next spring with a completely new look. Spa guests will be received in a new reception area. On the mezzanine floor, a multi-purpose area will be ideal for a business meeting, reading, or working quietly, while a new evening entertainment outlet will combine an exciting lounge atmosphere with an innovative concept-based menu. Outdoors, the adults-only pool will be rebuilt and the Vista Terrace will signal a new open-air experience. Back-of-the-house changes will also take place, such as a new pastry workshop and upgraded kitchen areas. All these changes bear the signature of our interior designers, KCA International, a company founded by Mrs. Khuan Chew, who is considered one of the best luxury hotel designers in the world. During this renovation period, we will also be breaking ground on our newest project: an annex of deluxe serviced apartments adjacent to the Four Seasons Hotel. We look forward to sharing more details as work progresses and our new vision takes shape. I wish you a pleasant stay with us, and as always thank you for your loyalty!
cmouskis@muskitahotels.com.cy
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Christos Mouskis EXECUTIVE CHAIRMAN
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PUBLISHER / CREATIVE DIRECTOR Tasos Polydorou
EDITOR-IN-CHIEF Eleni Polydorou eleni@polydoroudesign.com
SENIOR DESIGNER Maria Nicolaou
ADVERTISING SALES Katerina Kyprianou katerina@polydoroudesign.com
Inside
CONTRIBUTORS Al Davidian Yiota Mallas Paula Manoli Dina Mylordou Alix Norman Matthew Stowell
PHOTOGRAPHY Louca Studios Christos Papantoniou
PRINT PRODUCTION Laser Graphics Ltd
THE FOUR SEASONS HOTEL P.O.Box 57222, CY-3313 Limassol, Cyprus Tel: +357 2585 8000, Fax: +357 2531 0887 E-mail: inquiries@fourseasons.com.cy www.fourseasons.com.cy
Published on behalf of the Four Seasons Hotel by: T&E Polydorou Design Ltd P.O.BOX 40353, 6303 Larnaca, Cyprus 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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A NEW VISION Message from the Executive Chairman ETEAMOLOGY Welcome message from the Executive Director FOUR SEASONS NEWS News, Events and Special Occasions A GELATO JOURNEY The coolest event on the Four Seasons’ annual calendar LIMASSOL DIARY Don’t miss the main highlights of Limassol’s cultural scene FASHION IN FOCUS Featuring the Spring / Summer Collections of our multi-brand boutiques AT YOUR SERVICE Meet the Four Seasons Management Team THE RENAISSANCE OF GIN High-proof comeback of an old favourite DINEAROUND A gourmet excursion exclusively for Four Seasons guests TIMELESS TROPICAL Café Tropical is now bolder and brighter than ever before
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THE LURE OF THE SEA The Seafood Bar presents its extended repertoire
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HAUTE CUISINE AT VIVALDI Dreams and inspiration on a plate WINE MAVERICKS OF CYPRUS Boutique wineries explore new varieties WINNING OVER THE WORLD Limassol puts Cyprus on the map of international sports events A CLASSIC EXPERIENCE A close encounter with classic cars in Cyprus A TAX CAMPAIGN IN FULL SWING Shedding light on Russia’s de-offshorisation law
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INSIDE STORY Four Seasons Head Receptionist Maria Teneketzi
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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 692256 e-mail: jewelleryatelier@cytanet.com.cy
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Teamwork builds trust, and trust creates speed and efficiency, which in turn lead to excellent service – just add a friendly heartfelt smile to complete the recipe.
ETEAMOLOGY I would like to personally thank each and every one of you for staying with us during the last year and to share our philosophy on the importance of teamwork in our hotel. At the Four Seasons, the essence of teamwork is always in the air; it is one of the most crucial elements of any successful hotel, but particularly ours. Everyone here hums the same tune, but no one person can hum a symphony; it takes an orchestra to play it! Our orchestra, more than 500 strong, is a team that works together to ensure that everything is in the right place, at the right time, to the right standard 24/7, every day of the year. There are many teams within the team, but each of them is committed to working together towards the same goal – to delight all our guests. Through a team oriented leadership approach we trust our team members to make decisions on the spot to ensure that our valued guests are delighted with every aspect of our service offering. When all the team members are able to do this, we achieve what I like to call ‘Teampathy’. That is the point where each staff member empathises so much with his or her colleagues as well as our guests, that they assist each other before being asked: empathy and telepathy combined! In winter 2015/16 we will undertake our next major renovations. Our TEAM will remain the same, but with an even greater commitment and zeal to delight you, after their well-earned long winter rest! Four Seasons Portrait
Nick Aristou EXECUTIVE DIRECTOR
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HOTEL EVENTS & HAPPENINGS
Top Scores
With the growing popularity of online hotel review platforms, hotels are now more than ever before placed under permanent scrutiny. Guests can be as unforgiving in their criticism as they are appreciative of genuine hospitality – and they are increasingly willing to share negative as well as positive experiences. So it is with great pride that the Four Seasons accepted another round of travel trade awards this year, which are based on voluntary guest feedback. TripAdvisor, the world’s largest travel site, once again acknowledged the hotel’s performance, granting it the Travellers’ Choice Award 2015. Chosen by millions of hotel guests from around the world, the Four Seasons ranked among the top 3 Best Hotels in Cyprus. Comments included “My favourite holiday hotel ever” and “A true 5-star hotel”. A new award in the Four Seasons gallery came from Hotels.com. Although a first for the hotel, it achieved a score of 4.8 / 5 – the highest in Cyprus. Hotels.com is an affiliate of Expedia Inc, one of the largest online travel companies in the world. Another top rank in Cyprus was announced by Booking.com, where the Four Seasons scored 9.2 /10. Booking.com is based in Amsterdam and is supported internationally by 165 offices in 63 countries. It has established itself as a reliable favourite for online hotel reservations. Many thanks to all guests who have contributed to these outstanding results. On a very different note, the Vista Bar received the Stoli Award for the ‘Best Hotel Bar in Cyprus’ (see below). Let’s drink to that!
hosting hotel managers
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With about 450 members to date, the European Hotel Managers Association (EHMA) brings together professional hotel managers of superior establishments who share a common vision: to maintain and improve the standards of comfort and service they offer their guests. EHMA’s annual convention is held in a different European city every year. For the first time in the Association’s 43-year history, Limassol will host this gathering in March 2016. The 250-300 participants will be accommodated at the Amathus and Four Seasons hotels, and the agenda will focus on debating and discussing the ‘Drivers & Trends of Luxury Hospitality’. As the President of the Organising Committee of the 2016 EHMA General Assembly, Amathus Hotel’s General Manager, Andreas Georgiou, is determined to demonstrate how Limassol blends business and leisure. EHMA members’ firsthand experience and its spinoffs are bound to boost the image of Cyprus and Limassol throughout Europe.
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Glittering
Launch
After more than five decades at the pinnacle of the luxury jewellery industry, and with over 50 stores worldwide, Graff has made its debut in Cyprus at Limassol Marina. Known to settle for nothing but the best, Graff chose the Four Seasons to cater for their cocktail reception during the shop opening on 28 May 2015. Hosting the event were Messrs Francois and Elliott Graff, CEO and Operations Director of Graff Diamonds respectively. The 400 esteemed guests included world-renowned sculptor Lorenzo Quinn, son of the muchloved actor Anthony Quinn who starred in “Zorba the Greek”. The opening was followed by a gala dinner for 300 guests in the Four Seasons ballroom. For the 7-course menu the Four Seasons chefs made sure to keep step with Graff’s glitter, glamour and quality. A starter of exquisite yellow-fin tuna was followed by pan-fired scallops, veal loin and veal croquette with duck foie gras, assorted Italian cheeses and a fine meringue creation for dessert before coffee and petits fours. Guest feedback was unanimous: the chefs had clearly outdone themselves. Cypriot pop diva Anna Vissi, Ukrainian pop singer Yolka and baritone Vasily Gerello provided balanced entertainment with an international dimension. Graff is said to have handled more diamonds of notable rarity and beauty than any other jeweller, and is now right here in Limassol!
The Vista: ‘Best Hotel Bar’
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The 4th annual Stoli Original Bar & Club Awards proclaimed what many already knew: the Vista Bar at the Four Seasons is the Best Hotel Bar in Cyprus. This prize was awarded during a magnificent Stoli Original Bar & Club Awards ceremony organised by Stolichnaya Premium Vodka at the Pavilion in Nicosia on 12 February 2015. The main evaluation criteria were the quality of service and staff, the level of hospitality and price association of the offered drinks, food and overall experience. The competition results were based on a 50-50 weighting of consumer votes and jury votes. Vista Bar Manager Marios Demosthenous speaks on behalf of the Vista team when he says: “Such a vote, especially when it comes from the public, is the greatest reward for our efforts…”
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The best show
in town
Now in its 6th year, ShowTime is presented every Tuesday evening from May to October. Although the specific acts change every year, the object remains the same: to offer you a rich dinner buffet accompanied by a medley of the best shows in Cyprus, packed into a mesmerising full-hour programme. The programme starts with a Black Light Theatre act – known as the speciality of Prague. The hula-hoop performance that follows bears little resemblance to the swirls many of us used to show off as kids, while acrobats in various configurations make you wonder if their muscles are made of steel. The speed painter will have your eyes glued to his canvas, before the capoeira team presents its mix of martial arts and dance. If you ever thought you were supple, the contortionist will make you think again as she gives new meaning to the word ‘flexibility’. In between jaw-dropping acts, an all-girls dance troupe adds a lighter touch that allows you to catch your breath – before the grand finale of fire performers blows you away, again.
Winners among us
On the evening before your departure, you will find the Four Seasons guest questionnaire waiting for you in your hotel room. Apart from the questionnaire’s obvious purpose, it gives you an opportunity to win a complimentary 7-day holiday at the Four Seasons. By filling it out and submitting it to the Reception staff upon departure, you will automatically enter the quarterly prize draw. The prize for the first quarter of 2015 went to the Zabrodotskiy family, while Mr Andrew culverhouse and ms sarah phelps are the lucky winners of the second quarter draw. Congratulations to the most recent winners, and many thanks to all who support the Four Seasons with their valuable feedback.
The beach just got better
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Since the latest upgrades to the Four Seasons beach facilities, you can actually spend the whole day with your feet in the sand or the sea, without sacrificing comfort or service. As you relax on the new and wider sunbeds with extra large comfortable mattresses you’ll find it more difficult to interrupt your sunbathing mode – and it won’t be necessary: your umbrella is fitted with a wifi-operated call button that will bring a member of the beach bar’s service staff to you asap. Order your refreshments or snacks and wait to be served – without leaving your favourite spot on the lawn or beach. If you prefer to slip into a dry swimsuit when you come out of the water, the new cabins on the beach eliminate the need to walk back to the hotel building to change. So, pack your beach bag and enjoy your day in the sun!
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Website
makeover
A good website is a work in progress – forever. Like a shop window of the hotel, the Four Seasons website is regularly updated and has been fully redesigned for its re-launch in July 2015. The new website will not only offer a display of all that is available at the hotel, but will also serve as the go-to address to find out what’s new and what’s happening – and there’s always something new and exciting to share. Apart from offering up-to-date information, the new website employs the latest technology to make your online experience more enjoyable and practical. Fully HTML5 compatible, it is also optimised for mobile devices of all kinds, without sacrificing the functionality of the full-screen version. Log in, bookmark the page, and keep in touch!
Welcoming you online
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Kleri Michael is the new Digital Marketing Manager of both the Four Seasons and the Amathus hotels. She has a Bachelor’s degree in Business Administration, a Master’s in International Marketing with emphasis on internet marketing and hospitality, and a passion for online communication. After working at a group of hotels for seven years, Kleri joined the Four Seasons’ marketing team this year, and has indeed ‘arrived’... She is now all set to welcome and engage with hotel guests via social media in all its most popular forms, including facebook, twitter and youtube. As she posts information on social media – in words, photos, and videos – Kleri is on a mission: to allow you to escape, if only for a moment, from your everyday routine and replace it with a brief online encounter with the Four Seasons. But the next step is even more important: to invite you to share your thoughts and Four Seasons experiences with the world. She says: “One word from a visitor has the impact of a hundred words from me… I may post words and images, but our followers create the message.” Apart from social media, Kleri will also help users on a practical level. By applying state-of-the-art technology, her goal is to make the online booking process even easier, to personalise your stay and provide immediate answers to any questions you might have. Don’t hesitate to ask! Facebook: https://www.facebook.com/fourseasonscyprus Twitter: https://twitter.com/fourseasonscy Youtube: https://www.youtube.com/channel/UCMg7NmYcefYsRqXpuZx4P-w
Step out of your villa and onto your yacht. Relax at the beach or the spa. Dine and shop in the heart of the most vibrant city in Cyprus. This is what we mean by living on the sea. Villas are ready to move into. Виллы готовы к заселению. Cyprus/Кипр +357 25 020 020 Russia/Россия +7 495 643 1901 limassolmarina.com
Living on the sea
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Learn,
Play, Develop Like parents, the Four Seasons wants what’s best for all the children staying at the hotel – and has taken tangible measures to achieve it. For two weeks in June, 10 staff members who are responsible for the kids clubs at the Four Seasons and Amathus hotels were intensively trained by Worldwide Kids Company (KKWC), the market leading childcare consultancy and operator for the hospitality and leisure industry. Focusing on all age groups with programmes for kids clubs, teen clubs, and football academies, KKWC’s 360-degree childcare service is based on the three-pronged principle of ‘Learn, Play, Develop’, which offers children of all ages stimulating and inspiring holiday entertainment. After the training was completed and KKWC’s system was implemented on 1 July 2015, the Four Seasons and Amathus hotels joined other reputable resorts in Greece and the Greek Islands, Switzerland, Croatia, Dubai, Maldives and Antigua on the list of WWKC accredited hotels. Visit our kids club to find out more from our staff about the new approach and activities your children can enjoy during your holiday.
Travelife explained
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The Four Seasons is proud to have achieved Travelife recertification for 2015-2017. But what is Travelife exactly? In brief, Travelife is a web-based certification system dedicated to helping travel businesses around the world improve their social, economic and environmental impact. It is supported by major European trade associations and tour operators like Thomas Cook, TUI and Kuoni. The system covers three main areas: Human Resources, Community and the Environment, with approximately 200 requirements relating to such aspects as staff equality, legal compliance and energy conservation and recycling. While the first two have always been pillars of the Four Seasons business ethic, the burden on the environment is being steadily reduced as awareness increases. To illustrate: total energy consumption per guest dropped from 64.000 kwh in 2012 to 58.000 kwh in 2014, while almost 13.000 litres of used cooking oil and over 100 tonnes of glass were recycled in 2014. Impressive as they are, these figures reflect only a fraction of the overall effort the hotel is making to respect the environment and contribute to a sustainable tourism industry for generations to come.
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A sense
of responsibility It may sound very common, but ‘what goes around, comes around’. Others might say: ‘Treat people as you want them to treat you’. Whichever motto you prefer, the essence is the same. That is why businesses today no longer refer to ‘personnel’ or even ‘human resources’, but rather ‘human capital’. The new term implies that a company, any company, would do well to invest in the people they employ – and the Four Seasons Hotel, with its ‘Best Workplace’ award, is a model case. Andreas Loizou, the hotel’s Human Resources and Quality Director, says: “We invest not only in our people – who serve us directly – but in the community as well. Because our success depends on support and loyalty from both.” These words translate into real and numerous actions. In-house examples include free osteoporosis tests for staff members, and free physics, maths, and chemistry tutoring for their children. At local schools the Four Seasons organises health & safety presentations, career counselling sessions and First Aid classes. For the benefit of the community, activities include tree planting events in the city suburbs and participation in ‘Let’s Do It Cyprus’. This programme brings together several hotels that join forces in cleaning the beach areas along their properties in March and April, before the main holiday season starts. Charity is also a key word on the Four Seasons’ calendar of events. In cooperation with the Church of Apostolos Andreas, the hotel kitchens prepare a meal for some 100 people in need every Monday. To combine charity with fun, the staff of both the Four Seasons and Amathus Hotel organise futsal, shooting, backgammon and other tournaments. These not only serve to collect funds for the less fortunate among us, but are also appreciated as powerful team building activities. Above all these activities prove that at the Four Seasons, Corporate Social Responsibility is taken very seriously, by one and all.
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Four Seasons and Amathus staff regularly participate in beach cleaning initiatives, tree planting events and fund-raising sports tournaments.
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Champagne
Parade
Ruinart champagne is distributed in Cyprus by ‘La Maison du Vin’ and has been the house champagne of the Four Seasons since the hotel opened in 1993. So when Ruinart’s recently appointed Export Director, Mr Eric Simonet, made his first visit to Cyprus, La Maison du Vin and the Four Seasons gave him a sparkling welcome during a special champagne gala dinner on 20 May 2015. For this exclusive event, the hotel’s elegant ballroom was set up for 120 VIPs including the hotel’s senior management, distinguished guests and prominent residents.
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Harmony of taste
The Ruinart Gala Dinner was held in honour of Ruinart's new Export Director, Mr. Eric Simonet. Pictured above (left to right) are Jean-Luc Florent, Efi Frager, Eric Simonet, Director of La Maison du Vin Victor Papadopoulos, and Four Seasons Executive Director Nick Aristou.
Apart from the pleasure of meeting Mr Simonet, everyone enjoyed a menu that can only be described as a mosaic of culinary gems. Executive Chef Panicos Hadjitofis orchestrated a taste symphony that started with lobster medallions, followed by a wild sea bass ballotine, which prepared the palate for the slow-cooked veal tenderloin with a rare collection of accompaniments. The sweet finale of crunchy meringue filled with jasmine panna cotta paved the way for coffee and petits fours. The magic of this meal was woven into its harmony, as each fine bite was enhanced with an equivalent champagne. Victor Papadopoulos, the Director of La Maison du Vin, gives credit where credit is due: “Executive Chef Panicos made sure that every plate was perfectly matched with the cuvées of Ruinart, from Ruinart Blanc de Blancs, to Dom Ruinart 2004, ‘R’ Ruinart, and Ruinart Rosé.”
A Royal Debt Guests had a chance to mix and mingle before the exquisite champagne gala dinner menu was served in the
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Four Seasons ballroom.
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The House of Ruinart, the oldest Champagne in the world, was founded in 1729. It is historically documented that Ruinart was the champagne of choice among the French royalty, including Queen Maria Antoinette and Napoleon’s wife, Empress Josephina. After their divorce, Napoleon refused to honour Josephina’s debts – and the company’s current books still list that historic outstanding balance. While textbook accounting may regard this as an undesirable loss, its contribution to Ruinart’s brand value is immeasurable, proving Ruinart’s pedigree and rank as the first among equals.
Discover the Mediterranean’s new superyacht marina. Relax at the beach or the spa. Dine and shop in the heart of the most vibrant city in Cyprus. This is what we mean by living on the sea. Berths and residences available. В продаже причалы и жилая недвижимость. Cyprus/Кипр +357 25 020 020 Russia/Россия +7 495 643 1901 limassolmarina.com
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Aromatic
Arrival
Open to both hotel guests and Limassol residents, the Four Seasons Shiseido Spa has its finger on the pulse of developments in the field of beauty and wellbeing – and is always ready to respond accordingly. After balancing market trends and its own clientele’s particular preferences, the spa recently introduced Aromatherapy Associates, London, to complement its Shiseido offerings. The new line of natural, luxury products and treatments developed by artisans in the field of aromatherapy taps into the power of essential oils. These are combined with active botanicals to produce… a touch of heaven, an overall feel-good reaction to nature’s magic ingredients.
Scents of wellbeing The wonders of essential oils are rooted in their healing effect on both the body and the mind – hence the name aromatherapy. The most obvious and immediate effect is on your skin, which will thank you with a silky smooth glow. Penetrating the skin like micro-fairies, the aromatic oils work deeper, much deeper, to ease aches and pains, improve circulation and relieve sinus congestion. Even before oil and skin make contact, simply inhaling the aroma of essential oils is believed to stimulate the brain function and transform your mood – for the better.
An uninterrupted line The beauty of Aromatherapy Associates is that they have neglected nothing and no-one. Take a look at the treatment menu and you will see that it addresses either the whole body or individual parts: face, eyes, hands, feet, back, and even hair. Of course you can pick and choose for any desired combination. There are scrubs and wraps to nourish, hydrate, cool, detox or polish your skin. You’ll find treatments against muscle tension or jetlag, and others to uplift your mood or help you sleep soundly. And if you are expecting a child, the pregnancy massage will relieve all the common discomforts, while the post-pregnancy skin nourisher will promote the quick recovery of your skin. Men too have their dedicated line – The Refinery Skincare collection – especially formulated for their particular needs. The complete Bath & Shower Oil Collection is quite simply for everyone and designed to relieve mental and physical everyday stress. Four Seasons Portrait
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Coming soon… Aromatherapy Associates’ retail skincare products are already available at the Four Seasons’ spa. Treatments using these products will be introduced in March 2015.
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Anniversary
Head Chef Kenny Keung pictured here with one of his many loyal guests, Mrs Flora Zeipekkis (above), and his dream team (below) during the celebration of his 20th anniversary at Seasons Oriental.
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Chef Kenny Keung is to Seasons Oriental what cocoa is to Cadbury. Practically inseparable from the Four Seasons’ temple to Asian cuisine, and largely responsible for its collection of awards, Kenny had a very special reason to celebrate this year: his 20th anniversary – quite aptly the traditional china anniversary – holding the baton at Seasons Oriental. “I can’t believe it’s been 20 years,” Kenny says. But what is truly remarkable is that many of Kenny’s guests could arrive at Seasons Oriental on auto-pilot – they have been regulars for the most part of the past two decades. As any Four Seasons repeat guest knows, this is a hotel that regularly reinvents itself to ensure that guests always have something new, fresh and exciting to look forward to. Yet somehow, Seasons Oriental seems to have discovered a fountain of youth, allowing it to retain and even increase its appeal over time. What’s the secret? “It’s a combination of factors,” says Kenny. “I visit Hong Kong every year to be inspired by new trends, and I make minor adjustments that will make a dish more appealing to the European or Mediterranean palate. Then I keep my menu alive by regularly changing the Chef’s recommendations.” The next point is equally crucial: “Consistency is not negotiable.” Guests want to be sure that their favourite dish will always taste, smell and look just as it did when they fell in love with it. And the final point is the most important of all: “You need to have a great team.” Kenny is very clear, “no team, no dream,” he says, borrowing from John Lennon: “A dream you dream alone is only a dream. A dream you dream together is a reality.” Kenny’s dream, his team, and his 20-year contribution to the Four Seasons’ award-winning cuisine were celebrated on 19 May 2015. The guest list included Seasons Oriental regulars since 1995, and Kenny’s chosen dinner menu focused on their favourites. While guests enjoyed this special occasion under the stars, soul-stirring memories were being carved into Kenny’s heart. He says: “I realised something very important. Most chefs dream of one day opening their own restaurant. But that evening I realised that Seasons Oriental IS my restaurant. It’s my baby – fully entrusted to me by the management. I realised that evening how much everyone at the Four Seasons means to me. And I will never forget how they all stood by me in difficult times, when I struggled with health problems.” But the support is mutual. Even when Kenny is not around – for whatever reason – his commitment to his team, the restaurant, and the Four Seasons as a whole is uninterrupted. As he put it, “I’m always there for them, by remote control.” So, what’s next for Kenny? He says: “Life is like a prawn cracker; you never know what will happen tomorrow. The best we can do is to take good care and look after those we love.”
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A gelato
Journey
Choco Temptation,
this year’s signature dessert for ice cream week, alternates red berries with cocoa magic on all levels, to produce a whirlwind of flavours.
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c
Colors Café is known to welcome the summer season with a most refreshing prelude – Ice Cream Week. Now entering its second decade, this ‘cool event’ is when dessert innovation is decidedly served chilled. Following a sneak preview at an exclusive Cocktail Party on 6 May 2015, the hotel’s Pastry Chef Demetris Hadjiyiannis and his team revealed their shortlist of gourmet gelati for 2015 from 16 to 24 May, with chocolate as the chosen theme. Demetris says: “We share a rich knowledge as well as a true passion for chocolate. Usually, our creativity with this ingredient is reserved for winter’s Chocolate Week, but this year it was the inspiration for all things frozen.” Ice cream lovers were overwhelmed by the chessboard of dark, milk and white chocolate signature flavours, each sealing a checkmate for their taste buds. “Particular favourites were those enhanced by Mediterranean and forest fruits, their tartness adding a subtle kick to the silky sensation of creamy chocolate,” says Demetris. A frozen take on the Viennese Sacher Torte merged caramelised apricots, cocoa sponge and dark chocolate gelato into a swirl of textures. Rich white chocolate ornamented with pomegranate and cassis was another popular hit, as was the Ipanema, where fresh passion fruit and praline flakes graced milk chocolate perfectly. Guests relished these creations by selecting a personal trio of flavours, delving into a towered ice cream creation or indulging in this year’s speciality dessert, the Chocolate Temptation. Here, crunchy macaroons and tangy red fruits dotted all three types of chocolate gelato to make an irresistible assortment. These culinary inventions starred alongside classics such as yoghurt with forest fruits and red velvet for those opting away from the cocoa compilation. The ice cream extravaganza may be a weeklong event, but some of the signature flavours have yet to melt away – to quell your curiosity, ask a member of staff for the menu extras!
d
D I A R Y l i m a s s o l eve n t s
4-28
2-30
four seasons
JULY International Festival of Ancient Greek Drama 2015
JULY Exhibition: Sailing From and To Byzantium
diary
2015
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.
July 2-30 Exhibition : Sailing F rom and To By z antiu m Under the banner of ‘The European Capital of Culture Pafos2017’, this exhibition by the ‘Society of Cyprus Studies’ presents the magical world of medieval ports of the East, the Black Sea, the Aegean and Cyprus through maps, charts, engravings, manuscripts and photographs that represent numerous harbour views from the 12th century until today. 10:00-19:00 Medieval Castle www.pafos2017.eu
July 4-28 International Festival of A ncient G ree k D ram a 2015
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34
This month-long, international theatre festival showcases several performances of ancient Greek drama from theatre troupes around the world, selected on the originality of their approach, their preservation of Ancient Greek elements and cultural elements of their home country. The full programme of plays and performance times can be found nearer the date on the website. Curium Amphitheatre / Pafos Ancient Odeon www.greekdramafest.com
D I A R Y l i m a s s o l eve n t s
11
24 - 26
JULY DANCECYPRUS SUMMER EVENING
10
JULY VIBES OF LIFE SHOW
JULY PLATRES HERB FESTIVAL
16 -18 JULY COUNTRYSIDE ANIMAFEST CYPRUS
24-25
JULY The Great Ballet Festival ‘Bolero-Two’ DancE
July 10
Vibes of Life Show Young representatives from 14 European countries that took part in workshops during the Erasmus+ Youth Exchange Programme (organised by the Agioi Omologites Cultural Workshop), will present a cultural ‘happening’ that will include combinations of dance, theatre, music and juggling, with admission free. Part of ‘The European Capital of Culture Pafos2017’ programme. 20:30, Municipal Baths, Kato Pafos, www.pafos2017.eu
July 11 Dancecyprus Su m mer Evening Premier dance organisation ‘Dancecyprus’ presents a summer evening of entertainment, hosted by Air Vice-Marshal and Mrs Mike Wigston at Flagstaff House. The programme of entertainment will include a musical performance by the Corps of Drums from the 2nd Battalion Princess of Wales Royal Regiment, a dance performance, painting exhibition and the launch of the book 'Dancecyprus - The First Ten Years'. 20:00-22:00 Flagship House Tel: 9954 9478 / 9920 2056
July 16-18 Countryside Animafest Cyprus As an important part of ‘The European Capital of Culture Pafos2017’ ‘Open Air Factory’ programme, Countryside Animafest Cyprus focuses exclusively on the art of animated films. The event is the main platform for the genre in Cyprus and will host both a national and international competition, hundreds of
Four Seasons Portrait
36
screenings, exhibitions and other parallel events. 20:45 Medieval Manorhouse, Kouklia www.pafos2017.eu
July 24-26 Platres Herb Festival With over 650 different versatile herb species on the island, this celebration showcases their beneficial properties and myriad uses. The event includes a herb exhibition, herb tasting, educational seminars, entertainment and organised walks to see the different varieties that grow in the Troodos region. Cultural Centre / Main Square, Platres - Troodos www.mytroodos.com
July 24-25 The Great Ballet F estival – ‘Bolero -T wo ’ Dance The annual Ballet Festival has been thrilling ballet lovers with a different world-class performance from premier ballet companies each year since its creation in 2000. This year’s performance is ‘Bolero-Two’ Dance by Emio Greco and Pieter C Scholteh, performed by The National Ballet of Marseille. Further information can be found on the Ballet Festival page of the Limassol Municipality’s website. Limassol www.limassolmunicipal.com.cy/ballet
AGED
MEAT
D I A R Y l i m a s s o l eve n t s
1–8 AUGUST 9TH LEMESOSDOCS
6-26 AUGUST SEEFEST CINEMA 'DELICIOUS'
4
SEPTEMBER DANCECYPRUS 10TH ANNIVERSARY GALA
August 27 - September 6
Limassol Wine Festival The ten-day Limassol Wine Festival celebrates Cypriot wine and the island’s long-standing winemaking tradition with a varied programme of entertainment, as well as plenty of wine sampling! Admission includes a bottle of wine and a wine receptacle for free sampling of wines from local wineries and independent producers. The full programme can be found on the municipality’s Wine Festival website page nearer the time. 20:00, Municipal Gardens, www.limassolmunicipal.com.cy/wine
August 6-26 See Fest Cinema - ‘ Delicious ’ SeeFest is an annual programme of open-air cinema on the beach, with this year’s theme ‘Delicious’ focusing on films that ‘flirt with gastronomy’. Held under the banner of ‘The European Capital of Culture Pafos2017’, the films to be screened across the month are: ‘Soul Kitchen’, ‘A Touch of Spice’, ‘The Chef’ and ‘The Hundred-Foot Journey’. The detailed programme, complete with synopsis for each film, is available on the Pafos2017 website. 21:00, Geroskipou Municipal Beach, www.pafos2017.eu
August 1-8
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38
September 4 Dancecyprus 10 th A nniversary Gala
9 th Le mesos Docs
To celebrate its 10th anniversary as an organisation that performs premier
The Lemesos International Documentary Film
dance shows on the island, Dancecyprus will put on a special performance
Festival – LemesosDocs - is an annual festival that
entitled ‘Dancers of The Royal Ballet, Covent Garden and Dancecyprus’ in
presents contemporary creative documentaries
two unique parts. Part 1 is a programme with experts from Dancecyprus’
and holds workshops and lectures across eight
productions since its establishment in 2005. Part II is an opportunity for the
nights, with the aim of offering an audience
audience to watch performances from Principal and Soloist dancers from the
experience that is ‘creative, timely and rich.’ The
world famous Royal Ballet, Covent Garden, UK.
full programme with film listings and screening
20:30, Rialto Theatre, Tel: 7777 7745 (box office) / 2534 3902
times will be available nearer the time on the
(information), www.rialto.com.cy
festival’s website. www.filmfestival.com.cy
D I A R Y l i m a s s o l eve n t s
10&11 OCTOBER KYPEROUNTA APPLE FESTIVAL
4-6
SEPTEMBER 17th Pafos Aphrodite Festival – Cinderella
25 & 26
5
10 -18 OCTOBER Michael Owen Exhibition
SEPTEMBER Cyprus Jazz and World Music Showcase
SEPTEMBER KOUMANDARIA FESTIVAL
September 5
Koumandaria Festival An evening of entertainment is held to celebrate the sweet dessert wine Koumandaria at the annual Koumandaria Festival. All 14 wineproducing villages of the Troodos mountain range participate in the event, with entertainment, Koumandaria-making demonstrations and sampling. Admission is free, and the final date and programme will be available nearer the time on the Limassol Municipality website. 20:00 (main event) Wine producing villages, Troodos www.limassolmunicipal.com.cy
September 4-6 17 th Pafos Aphrodite Festival – Cinderella The Pafos Aphrodite Festival takes place each year against the backdrop of the medieval castle and harbour, and this year’s performance is the opera of ‘La Cenerentola’ (Cinderella) by the famous Italian composer Gioachino Rossini (17921868). The opera is a co-production with the French lyric organisation Ramfis Productions Avignon and the participation of the Cyprus Symphony Orchestra. 20:00, Medieval Castle, Pafos Tel: 2682 2218
September 25-27 FI A Cyprus Rally
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40
September Grape Feast The wine-producing villages of the Troodos mountain range hold their annual grape celebration on different dates throughout September. During the events,
The Cyprus Rally takes place on the wind-
visitors can observe the making of the grape sweets ‘palouze’ and ‘soujouko’, and
ing roads of Limassol where spectators
can sample various other delicacies made with grapes. The entertainment includes
can get close to the action. The event is
folk music, theatrical performances, traditional customs, competitions and wine
part of the FIA (F�d�ration Internationale
tasting. The villages of Vasa, Lofou and Arsos hold their events on September
de l’Automobile) calendar and is free to
13, 20 and 27 respectively, while the villages of Koilani and Vouni hold theirs in
watch, with more details found on the rally
October. Transport is available by contacting the CTO Information Office.
website, nearer the time.
CTO Information Office, Germasogeia: 2532 3211
Troodos mountain range
www.mytroodos.com
www.cyprusrally.com.cy
September 25-26 Cyprus Jaz z and World Music Showcase This two-day event provides a platform for contemporary music creation and sees the participation of jazz and world music performers in Cyprus who present their original works. 20:00 Rialto Theatre Tel: 7777 7745 (box office) / 2534 3902 (information) www.rialto.com.cy
September & October (all month) Kypria F estival The annual two-month Kypria Festival brings music, dance and theatre by distinguished artists from Cyprus and around the world to the whole island with performances in all towns. The event is based on the traditions and authenticity of Cyprus and its inhabitants, and has been held annually since 1990. The full programme will be available nearer the time on the official website. www.kypria.org.cy
October 10-11 Kyperounta A pple F estival This two-day festival celebrates the juicy apples grown in the region and includes an open-air market with fresh seasonal apples, apple pies, apple cider vinegar and other products. There is also an apple exhibition, apple pie competition, seminars, entertainment and tours around the village. Kyperounta village, Troodos www.mytroodos.com
October 10-18 Michael Ow en Exhibition Renowned artist Michael Owen will be holding an exhibition of his 2015 works in watercolours and oils at his gallery in the picturesque village of Lania, located in the mountainous region of Limassol.. 19:00 (grand opening night) / 10:30 – 19:30 (daily) Michael Owen Gallery, Lania Tel: 2543 2404 / 9901 6456 www.michaelowengallery.com
D I A R Y l i m a s s o l eve n t s
17-23 OCTOBER International Short Film Festival of Cyprus
15-25
OCTOBER 15th Lemesia Sports Festival
October 15-25
15th Lemesia Sports Festival As the largest sporting event on the island, the Lemesia Sports Festival welcomes athletes and teams of local, global and Olympic level. The festival spans multiple locations and various sporting disciplines from boxing, running and cycling to sailing, water polo and kayaking. All venues, sporting events, times and locations will be available on the municipality’s website nearer the time. www.limassolmunicipal.com.cy
October 17-23 I nternational Short F il m Festival of Cyprus The International Short Film Festival of Cyprus is the island’s official festival of short films, where a panorama of local and international short films are screened with English subtitles. An international jury awards the best films, on a national and international level. The festival also includes workshops, parallel programmes, dialogues with directors and other events. The full programme will be available nearer the time. Rialto Theatre, Tel: 7777 7745 (box office) / 2534 3902 (information), www.rialto.com.cy
October - December Germasogeia Wal ks Two free walking/coach tours are organised by the municipality of Germasogeia: ‘A Village
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42
November 2 - December 28 Musical Sundays The Onesilos Seaside Theatre – close to the Four Seasons Hotel - is the
Blessed with Water’ takes in the historical
outdoor venue for a different performance by the sea every Sunday. The
architecture and dam of Germasogeia,
2015 programme includes music and dance from Cypriot, Greek, Russian
and ‘Discover the Natural Environment of
and Armenian groups. Entrance is free. The full programme is available in
Germasogeia’ takes in the natural environment of the area. Each walk is three hours long and starts
leaflet form from CTO information offices across Limassol. 11:00-12:00
and finishes at the CTO office, complete with a
Onesilos Seaside Theatre
qualified and licensed tour guide.
www.agiostychonas.com
10:00-13:00, CTO Office, Dasoudi Tel: 2532 3211, www.yermasoyia.org
NICOSIA 16B, STASIKRATOUS STR. LIMASSOL 4-4A, MAXIMOS MICHAILIDES STR. FRANCHISEES MAX MARA
D I A R Y l i m a s s o l eve n t s
22
8-15
NOVEMBER Cyprus Aphrodite Half Marathon
NOVEMBER ZIVANIA FESTIVAL
November 8 & 15
Zivania Festival Taking place over two consecutive weekends – first at the village of Alona then the village of Pelendri – the festival showcases all that is related to the potent, local drink of Zivania. Visitors can watch the distillation of Zivania, enjoy an entertainment programme, browse traditional stalls and tour the local sights of the village. Alona / Pelendri, Troodos www.mytroodos.com
November 22 Cyprus Aphrodite H alf Marathon The picturesque town of Pafos sets the scene for the Cyprus Aphrodite Half Marathon and 5k Fun Run, which are open to runners of all levels. Ages 16 and up can take part in the marathon, while the
C hrist m as in L i m assol
Fun Run has no age
Limassol is full of seasonal cheer during the Christmas period with a range
restriction and is great
of events and activities including a Christmas market, stalls of seasonal food
for junior athletes. The
and drink, a visit from Santa and a festive programme of entertainment.
event culminates in an
The final programme will be available on the municipality’s website nearer
award ceremony and evening gala. www.runclub.com.cy
Four Seasons Portrait
44
December
the time. www.limassoltourism.com www.limassolmunicipal.com.cy
IMPORTANT NOTICE: Although all events have been confirmed and were correct at the time of going to press, we recommend contacting the organisers closer to the date of each event, in case of any short notice cancellation due to unforeseen circumstances.
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a
development
F A S H I O N Ha u te C ou tu re Dress Roberto Cavalli Class Shoes Elisabetta Franchi Bracelet & Ring Valentino Garavani
Fashion in focus
Four Seasons Portrait
If you haven’t already noticed it, take a moment to have a look at the new fashion catalogue that you will find in your hotel room.
47
}
}
Dress Elisabetta Franchi Earrings & Bracelet Gucci (Stephanides Jewellery)
Jacket Philipp Plein Leather Jumpsuit Jitrois Bag Valentino Garavani
}
Top & Pants Donna Karan Earrings, Bracelet & Ring Casato (Stephanides Jewellery)
Onepiece Paolita
Dress Natalia Jaroszewska Earrings & Ring Sutra
Four Seasons Portrait
48
Suede Jacket & Top Missoni Pants Paul & Shark Shoes Philipp Plein
}
}
f
F A S H I O N Ha u te C ou tu re
Available at
Four Seasons Boutique
Featuring samples of the spring / summer 2015 collections on offer at the Four Seasons and Amathus hotel boutiques, the new Look Book was conceived by the hotels’ Fashion Director, Mary Chrysostomou.
Four Seasons Portrait
The new publication is a practical and attractive invitation from Mary to explore the luxurious multi-brand boutiques in both hotels – a stark contrast to standard hotel retail outlets, where you often only find souvenirs and perhaps unbranded bikinis and kaftans at most. Open the Look Book and it won’t take you more than a few seconds to realise what it’s all about: the latest designer casual wear, formal attire, swimwear and accessories, for both men and women. Take a closer look and you will get an overview of what you can expect to find in both boutiques, from high-end classic designers such as Valentino, to the trendiest Philipp Plein creations and up and coming trendsetters like Patricia Bonaldi. Flip to the back pages of the catalogue and you will discover that the two boutiques are sisters, but not twins, as each has its separate and complete repertoire of designer labels. Mary explains: “The Four Seasons boutique focuses on the most prestigious labels in fashion, with emphasis on formal and evening wear, while the Amathus boutique takes a more casual and contemporary direction. The two boutiques complement each other by offering different labels for any occasion and mood. Ultimately, what we want is to give our guests a wider choice of established as well as young and eye-catching top quality designers.” Each collection is hand-picked to meet and exceed the expectations of hotel guests who are interested in extraordinary fashion, that ‘something different’ they cannot find back home, to remind them of their holiday and make their shopping experience unique. The Look Book covers beautiful samples, but is only a starter to put you in the mood for the fashion-oriented pleasures you can look forward to. And with the two hotel boutiques only a few minutes’ walk apart, it’s an easy pilgrimage for the style savant, offering you a pleasant opportunity to browse for smart, sophisticated and flattering additions to your wardrobe.
49
F O U R S E A S O N S t e a mw o r k
YOUR at
service As the number of local and international awards that the Four Seasons has received continues to grow, it becomes ever more evident how much the long-standing management team and their staff contribute to the hotel’s achievements. After all, such awards are all based on guest feedback, which in turn is the result of the attention our guests receive. Meet some key members of the team and talk to them. Remember, they’re always there to serve you.
Four Seasons Portrait
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Foundations of Hospitality
YIANNIS
ANDREAS
COSTAS
ANGELOS
IOANNOU
LOIZOU
NICOLAOU
ILLAMBAS
Assistant Hotel Manager
HR & Quality Director
Financial Controller
Group Chief Engineer
Charis
ANDREAS
Krystyna Tatsyy
HADJINEOPHYTOU
ALKIVIADES
Quality & Public Relations
Duty Manager
Reception Manager
Manager
COSTAS NICOLAOU
DEMETRIS
YIANNOS
Food & Beverage
Food & Beverage
NICOLAOU
GREGORIOU
Adm. & Sales Manager
Service Manager
Assistant Food & Beverage
Food & Beverage
Service Manager
Manager
Four Seasons Portrait
LEONIDAS LEONIDOU
51
F O U R S E A S O N S t e a mw o r k
Smooth Operation
MARIOS
LAMBROS
NEARCHOS
EVA
STELIOS
GEORGIOU
LAMBROU
EVANGELOU
KOFTEROU
PAPAGEORGIOU
Purchasing Manager
Assistant Chief Engineer
Back of House Manager
Executive Housekeeper
Reservations Supervisor
Culinary Arts
Four Seasons Portrait
52
KENNY KEUNG
PANICOS
PANAYIOTIS
DEMETRIS
Seasons Oriental
HADJITOFIS
CHARALAMBOUS
HADJIYIANNIS
Head Chef
Executive 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
Gastronomy
Four Seasons Portrait
54
LENIA DEMOSTHENOUS
SIFIS NICOLAOU
DAVID WALKER
Assistant Maitre d’Hotel
Restaurants Manager
Assistant Maitre d’Hotel
MARIOS DEMOSTHENOUS
GEORGE MICHAEL
Bars Manager
Bars Manager
Kyriacos Theodotou
Savvas Papathomas
STALO ARABANTZI
Restaurant Supervisor -
Restaurant Supervisor -
Restaurant Supervisor -
Vivaldi
Mavrommatis
Seasons Oriental
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
Developing the Business
MARINOS
MARINA
LARYSA
CHRISTINA
Kleri
SHAXIATES
STAVROU
BORGARDT
SOLOMOU
Michael
Sales & Marketing
Corporate Sales
Sales Executive
Conference & Incentive
Digital Marketing
Manager
Manager
Coordinator
Manager
Fashion and Leisure
Four Seasons Portrait
56
ELPIS
MARY
Kindergarten & Moments
PAPAGEORGIOU
CHRYSOSTOMOU
to Enjoy Supervisor
Shiseido Spa Manager
Fashion Director
CONSTANTINOS
HEIKE IOANNOU
MICHAEL Le Club Actif Sports Manager
БЕСПЛАТНЫЙ ТРАНСФЕР
Queen Furs Cyprus | 6 Onisilou Str., Melekkis Center, Paralimni 5280 Ammochostos | Tel: +357 96205259
www.queenfurs.gr
B A R g in cre a tion s
The Renaissance of
N I G
P
Hendricks G&T
A longstanding success in the gin industry,
this or any high-quality label together with tonic is simplicity at its finest. Its distinct,
perfumed aroma is unmistakable combined with a fresh note of cool cucumber.
text
p h o t o g r a p hy
y i o ta m a l l a s
LOUCA S T UDIO S
Four Seasons Portrait
With its traditional legacy back in the spotlight and its botanical notes inspiring new concoctions, this retro spirit is embarking on its own renaissance.
59
B A R g i n cr e a t io n s
Flamingo
Gin Mare
Just like the bird’s touch of pink on the
The hotel’s Cyprus Mountain Tea – a
salt lakes of Cyprus, here it’s creole
blend of ten herbs from Mesa Potamos
bitters that makes a splash. Tanqueray
monastery – is converted into an iced
P 10 with its balanced blend of citrusy and
herbal sphere. Fused with the unique
earthy tones offers a robust background
composition of Gin Mare, this botanical
to this exotic mixer of dried apricots,
bubble creates a bouquet of natural
Four Seasons Portrait
60
y
cherries and cranberries.
goodness with every sip.
Negroni They say three’s a crowd; but not in the case of this timeless trio that makes up this irresistible elixir. Campari, vermouth rosso and premium gin in equal parts are lightly stirred to create a bold, full-bodied refresher where each ingredient holds its
P own. Traditionally an aperitif, its spicy
palate-cleansing undertones are what you’re looking for after dinner.
i
Four Seasons Portrait
Its heritage spans 500 years and yet, until recently, gin was experiencing an all-time lull in popularity. It carried a vice-like reputation as the treacherous sidekick of heavy drinkers. However, this retro spirit is embarking on its own renaissance, with its traditional legacy back in the spotlight and its botanical notes inspiring new concoctions. Vista Bar Manager Marios Demosthenous explains: “Older, classic gin drinkers are still avid fans; but now gin consumption is a growing trend for the younger generation. It has found a way to capture our imagination, beyond the gin and tonic.” What began as a Dutch invention for medicinal purposes is now raising the stakes in sophisticated mixology. There is no better time to enjoy this juniper infused spirit with the super-premium variations starring on every top shelf. “Discerning drinkers are conscious of what passes their lips and will specify their preferred label and inquire about the newcomers,” says Marios. Unlike other spirits, the taste spectrum with gin is particularly wide, from subtle and floral to punchy and dry. Coriander and citrus are the botanicals commonly used to add complexity and layers of flavour, however, elite brands take alchemy up a few notches. Hendricks boasts infusions of rose and cucumber, and Tanqueray No.10 is distilled four times and highlighted with flavours of grapefruit, orange and lime. Many artisanal distilleries are seeking to lead the craft gin industry with their ‘small batch’ philosophy, producing limited collections of the three main varieties – standard, premium and London Dry. This flourishing market of boutique top-end brands is scattered globally, but one in particular is blessed with the flavours of the Mediterranean. The award-winning Gin Mare from Spain is a medley of herbal and citrus flavours such as arbequina olive, rosemary, thyme, basil and mandarin. It offers an aromatic palate finished with a zesty kick that is pleasantly surprising. Not only has the nature of gin changed, but consumers’ perception of it has been groundbreaking too. And with high calibre variations now available, gin innovation is a taste experience with a hint of adventure.
61
DINEaround A gourmet excursion
FOUR SEASONS RESTAURANT COLLECTION V i va l d i
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62
M av r o m m at i s
S e a s o n s O r i e n ta l
Cuisine
Cuisine
Cuisine
Gourmet Italian
Creative Greek
Authentic Oriental
Opening time: 19:00 Last order: 22:30
Opening time: 19:00 Last order: 22:30
Opening time: 19:30 Last order: 23:00
Vivaldi, the winner of TimeOut’s ‘Best Hotel Restaurant’ for six consecutive years, is undoubtedly the home of Italian fine dining at its best. Authentic homemade Italian pasta, select seafood, exquisite Italian cheeses and traditional Italian desserts with the Vivaldi twist highlight a menu of innovative winners.
Take Greek specialities made from nothing but premium ingredients and refine them with French culinary finesse… That is the overall concept of the Mavrommatis menu. Served in an exclusive yet warmly welcoming environment, every meal is a delicious example of art on a plate, for you to savour bite by bite.
Boasting a regular flow of awards, Seasons Oriental is known to serve authentic Oriental dishes in the high style of sophisticated Hong Kong cuisine. Chef Kenny Keung has mastered the practice recommended by the Chinese proverb: ‘Preserve the old, but know the new’, to bring you traditional favourites adapted to contemporary preferences – in timeless culinary style.
G U E S T p rivile g e s
Our DineAround programme is an invitation to enjoy a series of some of the island’s top-ranking restaurants – at preferential prices. The gourmet collection includes the most popular cuisine, served in five different award-winning restaurants and in enchanting settings across both hotels. Enjoy DineAround… It’s an exclusive pleasure for our valued guests. Bon appetit!
AMATHUS RESTAURANT COLLECTION Limanaki
T HE GRILL ROOM
DineAround Details DineAround offers you a 3-course menu that includes a choice of starter, main dish and dessert from the à la carte menu, at a set price of €50 per person. At Limanaki you can choose one of two pre-set menus. Cuisine
Cuisine
Fine fish restaurant
Premium classic grill menu
Opening time: 19:00 Last order: 23:00
Opening time: 19:30 Last order: 22:30 With a magical bay view, the Grill Room offers you prime cuts of Australian, Scottish, American, French, Irish and Spanish beef, lamb and pork, as well as fish, shellfish and poultry – all grilled to perfection. Quality, service and ambience come together to fulfil your desire for a tasty meal flavoured with that distinctive sizzle and aroma.
The offer can be booked for any number of people for each meal.
A voucher for the total number of persons for each meal is issued by the Reception staff, who can also make your table reservations at the restaurants of your choice.
Please present your voucher at the restaurant upon arrival.
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Undoubtedly Limassol’s finest fish restaurant, Limanaki has been further upgraded to welcome you in a fully redesigned seafront setting and with a revised and enriched menu. From crispy fried calamari to fresh lobster on homemade pasta to follow delectable seafood appetizers, whatever you choose promises to be a memorable Mediterranean experience.
The offer is applicable for a minimum of 3 dinners in the restaurants of your choice from the DineAround collection.
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I N F O C U S ca f é trop ica l
Timeless
TROPICAL
If there’s one element of the Four Seasons that embodies summer, it’s Café Tropical. After the latest renovations made it bolder and brighter than ever, this hotel favourite is sporting a new lustre. text YIO T A MALLA S
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I N F O C U S c a fé t r o p ic a l
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The hotel’s adaptation of a Niçoise salad is a layer cake of ingredients. A bed of creamy tuna mayonnaise is ornamented with boiled egg, new potatoes and crunchy green beans. The pan-seared tuna with a light drizzle of black olive dressing rightfully graces the top of this flavour pyramid.
} Indoors and outdoors, with a breakfast ritual that builds up to a midday buzz and culminates in enchanting evenings on the new deck.
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CafĂŠ Tropical's all-day dining concept starts
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Café Tropical is the busiest facility of the hotel, frequented throughout the day for its myriad of dining and entertainment options. Breakfast rituals are carried out in absolute tranquillity with the soothing sound of chattering birds and rushing waterfalls in the background. Poolside dining and business meetings create the lunchtime buzz, and the sunset on the enchanting decks signals moments of elegance. This exotic oasis is perfect for embarking on any culinary adventure, and the recent upgrade promises to further enhance your experience. “It’s probably the most photographed and recognisable part of the Four Seasons, so we aimed for a contemporary twist that still maintained its continuity and signature identity,” explains Nick Aristou, the hotel’s Executive Director.
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Opposites Attract (top left)
The tartness of baked goat’s cheese rolls is tempered by the sun-dried
tomato filling in the centre and sweet
mango purée as it’s swept off the plate. The kataifi crust stands as a savoury
introduction to build a little suspense.
Fiery Spirit (top right)
Fresh homemade linguine is graced with
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Seeing the Light
The concept behind the refurbishment centred on embracing natural light and celebrating the Mediterranean sunshine. The gazebos traditionally associated with the venue have been replaced by pergolas with hints of the bright blue sky creeping through the high wooden beams. Alongside the tropical pools, the boardwalks and bridges are constructed from a lighter wood, evoking the colours and atmosphere of an Oriental garden. The indoor area is now complemented by angled glass-panelled walls that welcome the sunlight and provide uninterrupted views of the pool and the sea. This once quaint alcove has now been transformed into a spacious, harmonious setting with a panoramic landscape. Nick explains: “Thanks to its more versatile layout, we can now welcome many more guests across the deck and enjoy greater flexibility in our events.”
tiger prawns flamed in ouzo, giving an aromatic kick to the creamy tomato
sauce. Hints of the peppery pesto sauce accentuate the flavours of this pasta masterpiece.
Changing Tastes
Summer has also heralded an extended menu with gastronomic additions suited to the hotter months. The buffet selection now includes a cooler option for the palate with a new seafood bar, using fresh cuts of tuna and
henrilloyd.com
Ayia Napa. Nissi 37, Tel. 23 724 084 Fax 23724084 Limassol Leoforos Amathuntos 120 Nikolas house G1 4532 opposite Amathus Hotel Tel. 25 107 182 Fax 25107182 henrilloyd@cytanet.com.cy
I N F O C U S c a fé t r o p ic a l
} Oriental Ode (top left) Here yellow-fin tuna takes on an Asian flair with its sesame crust, wakame salad and unagi sauce. These distinctive flavours are balanced by celeriac and carrot purée, both beautifully silky in texture and light in taste.
salmon to create a medley of refreshing appetizers. The new signature dishes featured in the à la carte menu are discernibly light through a simpler preparation of meats and fish, with vegetables dominating the recipes. For the more conscious diners, the new Healthy Options add greater diversity to the menu with lighter creations for all courses. Prepared under the guidance of Clinical Dietician and Nutritionist Emily Agathocleous from DietWise, the dishes are listed together with their caloric value to support any food plan. Enticing combinations include a starter of prosciutto and fresh mango as well as the latest superfood – quinoa – embellished with feta, raisins, pine nuts and pomegranate to make an Eastern-inspired salad.
Creativity meets Convention Alpha for Omega (top centre) A healthier fish option from the new Healthy Menu, this grilled steak of salmon is lightly flavoured with a sweet condiment of orange and walnut. The celeriac purée adds to the richness with tangy ribbons of fennel.
Gourmet Grilling (top right) This barbecue basic of grilled chicken is blessed with Mediterranean flavours of olive, yoghurt and herbs to create a succulent, mouth-watering kebab. Of course, hand-cut potato fries, tzatziki
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and homemade pita give the dish an authentic touch.
Café Tropical may have had a makeover, however, its familiar happenings remain firmly on the agenda. Julio the African Grey parrot, the hotel mascot, greets you upon arrival with his cheeky interjections, and feeding time for the lagoon’s koi fish remains a popular afternoon feature. “This year also marks a new chapter for our koi fish as a new generation has expanded the family,” says Nick. Every night unlocks a different themed extravaganza. Fridays feature the finest in barbecued cooking, but Tuesday is certainly the most glamorous night of the week. It’s the weekday dedicated to ‘ShowTime Special’, the hotel’s signature variety show with mind-blowing performances of different talents happening on stage, while you enjoy the lavish buffet dinner. Nick says: “The Café’s new face means that we can provide truly open-air entertainment that captivates the audience from any corner of the venue.” And of course, Café Tropical is home to Marco Polo Sundays, a lunchtime feast that has become an institution among Limassol folk, as the chefs pay tribute to the seven continents, bringing the world’s most delectable dishes to your plate. The sweet ending to this global journey of flavours comes in the form of Sugarland, a dessert paradise that Marco Polo himself was not able to discover. It’s an event cherished by many, therefore it’s advisable to reserve a table to discover what the excitement is about. Café Tropical is more than just an ordinary all-day venue, for each visit unveils a different story and a new journey to be remembered.
I N F O C U S c a fé t r o p ic a l
“The CafE’s new face means that we can provide truly open-air entertainment that captivates the audience from any corner of the venue.” Four Seasons Portrait
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Saga Boutique 1 36 Georgiou A’ Street, Natia House, Shop 1-3, Limassol, T. +357 25 313126 Saga Boutique 2 Arch. Makariou III Avenue, Maximos Plaza, Shop 10, Limassol, T. +357 25 582820 Saga Outlet 83 Georgiou A’ Street, Peyiazis Court, Shop 16, Limassol, T. +357 25 321839 Baldinini 205 Arch. Makariou III Avenue, Victory House, Shop 6-7, Limassol, T. +357 25 025577 Bogner 36 Georgiou A’ Street, Natia House, Shop 6-7, Limassol, T. +357 25 028788 Marc Cain 230 Arch. Makariou III Avenue, Regency Building, Shop 1-4, Limassol, T. +357 25 029400
} The finest seafood delights are prepared on the spot behind the counter for you to enjoy on the terrace overlooking the sea.
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G A S T R O N O M Y se a f ood b a r
text
p h o t o g ra p hy
M a tt h e w S t o w e l l
LOUCA S T UDIO S
the lure
of the sea Spain has its tapas aficionados. Chinese diners feast on half-a-dozen dim sum. Italians make a meal of little plates called cicchetti. And Cyprus has always had mezedes. But sometimes you want an indulgence without the aftertaste of guilt. Welcome to the Seafood Bar, an epicurean alternative‌
intriguing briny crunch to a salad of local greens, baby cucumbers, artichoke flutes and cherry tomatoes.
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} Mediterranean Octopus Delicately charred barbecued octopus delivers an
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G A S T R O N O M Y s e a fo o d ba r
} Carabinero Prawn A shrimp cocktail with a high IQ. Scrupulously refined bone marrow, molecular prawn crumble, fashionably black trumpet mushrooms and celeriac combine for a master’s thesis in culinary high education.
} }
Calamari in Two Ways To enhance its sea-rich essence, the calamari is flash-fried in a gravity-defying batter, paired
Crabmeat Cannelloni
with lightly grilled barrel squid and sauced with
A happy alliance of sublime Alaskan crabmeat and Asian
an intense spinach puree.
prawn fills avocado-encased cannelloni that draws further inspiration from green apple vinaigrette.
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When you hear the words ‘Seafood Bar’, you might envision skeins of bright raw oysters, mounds of succulent shrimp, a shoal of langoustine and a banded-claw lobster or two displayed across a long bed of shaved ice. Indeed the two-year-old Seafood Bar at the Four Seasons proudly exhibits top-of-theline Normandy oysters and other shellfish that are so fresh they are still unaware they’ve left their briny homes. Encouraged by the enthusiastic response to its offerings, the Seafood Bar now presents an extended repertoire, which starts with a new twist on the prawn cocktail: the Carabinero Prawn with truffle-like black trumpet mushrooms and bone marrow promises contrasting yet complementary flavour sensations with every mouthful. The same holds true for the superb sushi or nigiri. Touch the end of a chopstick into the wasabi paste before you pick up the sushi or nigiri, quick-dip it into the soy sauce, pop it in your mouth, then add a sliver of ginger. And if you order the exquisite Iberico Pork (you owe it to
yourself, really), make sure each morsel first takes an end run through the accompanying cauliflower or cherry sauce before it touches your tongue. This same all-inclusive technique – a little of this, a touch of that – will produce equally surprising marvels of taste for each of the new menu items displayed on these pages. The individual ingredients that grace each dish are not assembled at random or for mere decoration. Their balanced combination is the result of many labour-intensive hours of refinement by chefs who have become frontline leaders in the advanced guard of the culinary art. Their singular aim is to delight your senses. The Four Seasons wine list will expertly accommodate any of the Seafood Bar offerings. As a general guide, tuna dishes pair nicely with White Burgundy or Chardonnay, salmon likes Gavi or Champagne and sushi is best with Sake, of course, or Viognier; and for oysters or caviar the choice is simple and fun: Ruinart, the house Champagne.
Hevea ring from Rainforest collection in 18K yellow gold 8,08 ct tourmaline, coloured diamonds, sapphires, tsavorites, moonstones
G A S T R O N O M Y s e a fo o d ba r
Touch the end of a chopstick into the wasabi paste before you pick up the sushi or nigiri, quick-dip it into the soy sauce, pop it in your mouth, then add a sliver of ginger.
Sushi and Nigiri Each of these Japanese-inspired delights creates its own mini explosion of tantalising
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flavour sensations.
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C A R E ch o c o la t e w e e k
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of other-worldly smoothness should be sampled first with snatches of Sicilian sweet wine sorbet, before spreading the three cold variations on warm yeasty bread.
Floating above a shoal of salmon carpaccio and fish stock reduction infused with chive butter, pungent,
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G A S T R O N O M Y ital ia n in n ova tion
squid-ink flavoured Northern Italian black agnolotti is the perfect vessel for its tangy Alaskan crabmeat stuffing.
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p h o t o g ra p hy
M a tt h e w S t o w e l l
LOUCA S T UDIO S
Haute Cuisine
AT VIVALDI “Change is Art, Art is Change,� said the French avant-garde poet, Baudelaire. If he were to dine at Vivaldi tonight, poetic inspiration would surely strike anew.
The lush decadence of this refurbished beef carpaccio is intensified by an admixture of truffles,
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parmesan flan, artisanal baby artichokes and kosher salt with a final baptism of Planeta olive oil.
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e G A S T R O N O M Y it a lia n in n ovation
Each time you walk through the doors of Vivaldi, you can be certain of at least three things: You will be welcomed like royalty; every plate will be beautiful to look at and pleasing on the tongue; and you will be wowed by something new. The something new might be an innovative method of presenting a dish that has earned praise and loyalty from regular patrons – perhaps by employing a new style of cooking, adding different in-season vegetables, making subtle but improving adjustments to the sauce or its combination of spices. Or it might be a just-perfected, entirely fresh addition to the menu. And when we say perfected, we mean many weeks of planning, intense cogitation, experimentation and, yes, dreaming, before master chef Andreas Andreou and his 5-star team are willing to set it in front of you.
this peppered duck breast,
paired with crispy-fried,
duck confit cannelloni and
a bright beetroot, is coaxed to full savoury flavour
by a Venetian Salbanello wine sauce.
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“It might sound exaggerated,” confides Andreas, “but I actually dream of these dishes almost every night. In my sleep, I’m trying out a new cooking method, a more interesting presentation on the plate, using a different colour scheme or design. The ideas are triggered by dishes I may have seen in Italy, France or England – or something that astonished me on the Internet. The next day, I can’t wait to start creating what I’ve dreamed about.” This season the formidable menu at Vivaldi features several new items and a fine-tuned classic standard; and all sustain the level of visual and gustatory artfulness that Vivaldi’s loyal fans have come not only to expect but to demand… Your table, with relaxed banquette seating inside or on the star-ceilinged deck, awaits you.
} slow-poached Dover sole in this innovative new format is generously painted with saffron cream and a touch of cauliflower.
home-cured fresh salmon is lured to its peak by
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avruga caviar, bits of succulent prawn and zesty
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chilled tomato water.
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C Y P R U S win e s
Wine Mavericks of Cyprus
If variety is truly the spice of life, Cypriot winemakers are a spicy lot indeed. In the past decade they have shown themselves to be completely fearless in the face of economic adversity. Here are five cultivators of the noble grape who are never afraid to take chances and to oenologically stir things up. text M a tt h e w S t o w e l l
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C Y P R U S win e s
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winemakers are beginning – or continuing – to experiment with little known but intriguing grape varieties.
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Cyprus winemakers have come a long way in the last ten years. Gold medals and passionate accolades are regularly bestowed upon Cypriot wines from all corners of the viticultural world (the French in particular are mad about Maratheftiko). And with well-matured vineyards increasingly producing top quality wines every year, some courageous winemakers are beginning – or continuing – to experiment with little known but intriguing grape varieties. Up to now, the grapes most often used have been the classic standards (Vitas Vinifera) that are fermented all over the civilised world: Cabernet Sauvignon, Cabernet Franc, Shiraz, Merlot, Mourvédre, and Grenache for the reds, and Chardonnay, Sauvignon Blanc, and Sémillon for the white. Cyprus has its own indigenous varieties, first classified in 1893 by Professor Mouillefert of France, and the most commonly employed of the seventeen are Xinisteri, Maratheftiko and Mavro. But there are several forwardlooking wineries that have been diligently pursuing the possibilities of other grapes – some indigenous, some not – and are starting to see promising results.
K
Domaine Argyrides
K Tsiakkas
Costas Tsiakkas, in close collaboration with wife Marina, enjoys an enviable reputation in Cyprus as a winemaker of integrity and gutsy intelligence. Like many other Cypriot vintners, he began with the tried-and-true grapes of continental Europe: Cabernet, Merlot, Chardonnay, and Riesling; but in the past few years his vision has become more focused on homegrown varieties. His Commandaria is considered one of the best ever produced (ditto his international award winning Zivania, the fiery Cypriot spirit similar to grappa). He has tinkered with the Promara, Ambelisimo and Pambatzies grapes. Lately he has been most passionate about Yiannoudi, a difficult and unpredictable variety that produces good crops only intermittently, but which he envisions as the up-and-coming Cypriot alpha grape. Costas says: “Yiannoudi does have similarities with Maratheftiko, even more so Cabernet; but I believe it has greater potential than either one.” The 2014 vintage produced only 1,000 bottles, but it is a complex, headstrong wine that benefitted greatly from many months in French oak barrels. An ideal quaff for steak, grilled or oven-roasted pork, or aged, strong-willed cheeses, it will be released at Christmas or in early 2016.
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The late Pambos Argyrides was a tenacious innovator who believed in following his instincts. In some of the finest vineyards in Cyprus, high in the lush foothills of Troodos, he planted mostly traditional French grapes – Chardonnay, Cabernet Sauvignon and Mourvédre. But his
Maratheftiko, the now iconic Cypriot red, has been praised in the Cyprus Wine Guide as “aromatically perhaps the most interesting red wine produced on the island”. Several years ago, on one of his frequent investigatory sojourns to France, he was deeply impressed by the Rhone variety, Viognier. He had an instinct the grape would do well in Cyprus, and after further research, he planted and began to cultivate it. The first vintages, 2013 and 2014, were produced by daughter Rebecca, who continues his legacy. Rebecca says: “What we created from the Viognier vineyards is a wine that is nothing less than spectacular. And that’s not just our opinion. Everyone who tastes it literally swoons over it. We are doubling the size of the Viognier vineyard.” It is an extremely rich, intensely bodied white wine – Viognier is often called a white wine for people who drink only red – with an enchanting aroma and a pleasing buttery aftertaste.
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C Y P R U S win e s
Zambartas Agis Zambartas (1947-2014) worked for decades as chief winemaker and director for KEO, the island’s largest beer and wine producer, during which time he re-discovered 12 grape varieties native to Cyprus. Over a period of three years of scientific research he planted and vinified these varieties. And in 2008, he and son Marcos (also a wellqualified oenologist) established their own winery in Ayios Amvrosios, 29km north of Limassol. It followed that local grapes would be the winery’s focus, but the Zambartas team favoured adding a soupçon of French to each blend. Marcos says: “My father earned his chemistry and oenology degrees in France, and I studied in Australia, where they use almost exclusively French grapes. You might say French is our second winemaking language. But Cyprus grapes really are the future.” Their justifiably famous rosé is a mix of Lefkada and Cabernet Franc, while the red Epicurean, after various combinations, is now perfected with Yiannoudi and Mourvédre. Even the Xinisteri, the most recognisably Cypriot of white wines, had up until its latest rendition a smattering of Semillon. The winery’s newest release, however, is 100% Cypriot: the Single Vineyard Xinisteri, boasting an abundantly bodied, rarified construction that takes the humble indigenous grape to a whole new level.
K Vouni Panayia
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Andreas Kyriakides of Vouni Panayia is unique in that all his wine, from when he first began bottling it in 1987, is made exclusively from indigenous grapes. He says: “I worked at the Ministry of Agriculture for many years, and I came to love and respect our homegrown products. Cyprus is rich in natural resources; why not celebrate and promote our products rather than just turn out carbon copies of what other countries are producing?” Andreas was one of the first in Cyprus to plant, harvest and vinify the indigenous Spourtiko, Promara and Yiannoudi grapes. He has been making Spourtiko for four years.
“Why should I make an imitation Pinot Grigio or Chablis when I can create a fantastic Spourtiko? Everyone who visits tells me it is their favourite summer wine!” It is a fruity, aromatic white wine that is perfect with fish, fresh fruit or nuts. His Promara, now in its third year of production, is a fine, straw-coloured white with aromas and taste notes of tropical fruit, making it another good choice for al fresco summer drinking. In contrast, his Yiannoudi is a bold fullbodied red with strong characteristics and is in several ways similar to Maratheftiko (a most masculine wine, if you will). Andreas only began to seriously bottle Yiannoudi three years ago, and the 2013 vintage will be released next year. His next big project will be with the indigenous but rare Morokanella.
K Fikardos
Theodoros Fikardos is known among Cyprus winemakers as an indefatigable experimenter. Every year he has at least 12 to 16 different varieties in the works. He is the first to admit that some of his early efforts with new-to-Cyprus grapes, such as Riesling (it prefers a cold climate), were not successful, but he simply abandoned them, replanted and spirited ahead. In 2004, he attended a viticultural exhibition in Paris with his Chardonnay, Cabernet Sauvignon and Merlot, but the French wine enthusiasts said, “Sorry, but we have plenty of these wines here. Please show us something Cypriot.” This convinced him that his own inclination to work with local grapes had been prescient, and he concentrated on Maratheftiko, Spourtiko, Lefkada, Yiannoudi and, very recently, Altesse, an exotically aromatic white grape once thought to be French, but now proven to be Cypriot. Theodoros explains: “It makes robust concentrated wines with distinct notes of bergamot, hazelnut and almond. This and its high level of acidity also make it well-suited to the production of sparkling wine. We’ll see what we can do with it, either still or sparkling. I’m very excited about it, either way.”
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L I M A S S O L sp orts eve n ts
LIMASSOL
winning over the world Billed as the ‘Energetic City’, Limassol is the vibrant centre of island life. Hosting an every growing number of world-class competitions and competitors, Limassol is putting Cyprus on the global map as a viable destination for international sport – the ideal place for the athletic elite to train, compete and enjoy. text ALIX NORMAN
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CYCLING
As one of the highest profile cycling events on the global calendar, the Sunshine Cup attracts the cream of the cycling crop to Cyprus.
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With the preeminent stage of the race taking place at Ancient Amathus, the Sunshine Cup is the sporting zenith of the UCI (Union Cycliste Internationale) calendar. Over 60 percent of the top mountain-bikers in the world attend on an annual basis. The past year has attracted global leaders in droves, with French champion Stephane Tempier taking the men’s trophy, and Switzerland’s Nathalie Schneitter the women’s. This is a race which is entirely unique in its setting – and not just for the prestige or the valuable ranking points. Where else in the world could professional athletes from Russia, Japan, Brazil and Germany navigate a route which runs past pristine beaches into magnificent archaeological sites? Mike Hadjioannou, Sunshine Cup Race Organiser and Managing Director of Bikin’Cyprus Events Management, says: “The race is extremely attractive for the riders and their teams.” A former national champion and medallist in the Games of the Small States of Europe, Mike has been passionate about cycling for more than three decades. That makes his expert view of the course itself all the more compelling: “Although the route is very scenic, it’s nevertheless quite challenging. It’s a course that’s considered one of the most technically difficult in the world, significantly different from others in terms of its topography and soil composition.” Apart from being very rocky, the frequent changes in gradient – steep uphills and precipitous downhills – present the ultimate challenge, Mike explains. Although open to all levels of ability, the race is a magnet for those who make mountain-biking their profession. “While amateur riders compete on the same track as professionals,” Mike says, “obviously the latter are the real draw. Every year, we have over 30 international riders competing for their professional or national teams, from the Ukraine, Scandinavia, the UK, Italy, Pakistan and Belgium – we’re attracting more teams all the time.” Many of them now also avail themselves of the year-round training opportunities in the area, says Maria Stylianou of the Limassol Tourism Development and Promotion Company. “All the necessary infrastructure is in place: the quality hotels, athletic centres and coastal cycle paths along with easily accessible routes to the nearby mountains, confirming Cyprus as the off-season training choice for thousands of athletes each year.” Mike adds: “The aptly named Sunshine Cup is not a race that any professional cyclist would want to miss.” Nor would a spectator, for that matter.
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RUNNING
Conditions are so apposite that thousands of energised visitors arrive each year with a single purpose in mind... to compete in the Limassol Marathon. Four Seasons Portrait
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Already a major annual global event renowned for its fresh take on an ancient sport, the Limassol Marathon takes place on 10 April 2016. Attracting over 10.000 participants from hundreds of countries, it’s an event that regularly sees the world’s foremost distance-runners striving to achieve new heights of athleticism. A feat that is, most interestingly, more attainable in Cyprus than in almost any comparable competition... Because, unlike people, marathons are not created equal. While the distance may remain the same, the terrain does not. If you’ve ever run more than a couple of blocks, you’ve experienced first-hand the punishment inflicted by even the shallowest of inclines – especially at altitude. So for athletes who regularly tackle the gruelling gradients of Barcelona, the dizzying twists of Berlin or the 600-foot elevation of the Chicago Major, the Limassol Marathon is pure exhilaration. Almost entirely flat, the route is characterised by long straights and lenient inclines. Even better, competitors are guaranteed good weather, earning this race the moniker ‘The Brightest Marathon in the World’. “The Limassol Marathon takes place each spring,” says Maria Stylianou. “It’s a time when the weather is absolutely perfect for this sort of event, especially considering its coastal location. It’s the only marathon in the world that’s run directly along the seafront.” Indeed, the race is a study in what makes Cyprus exceptional. And it’s this that attracts almost as many spectators as participants. “It’s an incredibly positive event,” says Maria. “Not only for the runners, but for those who share a love of life. And while the Marathon is relatively new to the world stage, the feedback has been extraordinary; it creates a real buzz in the air that continues all year round.” In fact, take a stroll along the promenade and you’re guaranteed to see some of the athletic action for yourself – there’s always a runner or two in training, no matter the season.
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L I M A S S O L s p o r t s eve n t s
SAILING
With a world-class marina, Limassol is now ready to accommodate an international regatta sans compare.
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The sea is an ever-present aspect of island life for both locals and tourists alike. And, with its 100-plus kilometres of coastline, Limassol is the perfect place to enjoy kitesurfing, wakeboarding and flyboarding. While most visitors are delighted by the odd aquatic flirtation, others are set to arrive with the more serious intention of, literally, sporting in the waters. For the past two years, the Ioannideia Offshore International Regatta has been the high point of the sailing calendar, attracting luxury yachts from nearly 10 different countries. But this year, hosts Famagusta Nautical Club have surpassed themselves, achieving official recognition from the Offshore Racing Congress for the September event. Expanding into a seven-day regatta from 7 to 13 September 2015, the Ioannideia now includes – for the first time – a number of water sport competitions, social get-togethers, and an International Optimist Regatta, together with the more established world-class offshore yachting event. While previous races have seen teams from Russia, Britain, Greece and Lebanon to name just a few, this year the scope has increased immeasurably, and global crews of multi-million pound craft are jostling to compete in the prestigious race. “For the Offshore International Regatta we’re expecting over 100 participants from all over the world,” says Stelios Charalambous, Director of the Ioannideia. “All fullsize yachts, up to approximately 75 feet in length, and mostly privately-owned by amateur competitors.” Meanwhile, the International Optimist Regatta is also making waves of its own in the global sailing community, garnering sponsorship from international manufacturers and local organisations alike. “Limassol is a great place to be, especially during summer,” Stelios continues. “The sea and the wind conditions are excellent for sailing at this time of year. Plus, the facilities are all in place,” he adds, referring to the 650-berth capacity of the Limassol Marina – a highly popular destination among maritime enthusiasts from the Arab States, Russia and the Ukraine. Along with its usual high-end clientele, Limassol Marina will also be accommodating the magnificent yachts in the Ioannideia, providing free mooring and opening its extensive business and entertainment facilities to all participants for the duration of the event.
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.
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L I M A S S O L s p o r t s eve n t s
and more… Cycling, running and sailing may be the big three, but Cyprus also celebrates a wide variety of other international sporting events – from martial arts tournaments and free-diving contests, to canoeing races and volleyball matches. No matter where your sporting talents or interests lie, every month of the year affords the chance to discover, see or try something new. Sea Sports As you’d expect from a Mediterranean destination, sea sports feature heavily on the agenda. The NOA Golden Regatta, Santander Sailing World Championships and RS:X European Windsurfing Championships have all benefitted from the sheltered harbours, open waters and steady winds of Limassol’s diverse coastline. And even below the surface, it’s all going on. Sometimes at a depth of up to 150 metres...
Diving From 11 to 20 September 2015, the AIDA Individual World Depth Championship will be held in Limassol, and organiser Savvas Savva is preparing to welcome over one hundred professional free-diving titleholders from more than 30 different nations. “The weather, water temperature and incredible visibility of our seas are perfect for free diving,” he explains. “And this year we’ll definitely be seeing the world champions breaking their own records.”
Car Racing Speaking of breaking things, it’s the speed limits that will be suffering between 25 and 27 September this year – because the Cyprus Rally’s in town. And whether you’re a member of the 70-odd world-class crews or a spellbound spectator, it’s going to be a thrilling ride. Hurtling through the mountain forests, veering round razor-sharp turns or powering headlong down the finishing straight, it certainly takes nerves of steel and lightning reflexes to make automotive history in a race that’s part of both the European and Middle East Rally Championships. At the more rarefied end of the motoring spectrum, Cyprus is also renowned for its more classic events, which take place throughout the year. Three historic car rallies – all of which are based in the Limassol district – bring an enchanting elegance (and a huge number of foreign enthusiasts) to the area.
Beach Tournaments Let’s not forget the youthful vivacity engendered in the international beach volley and beach tennis tournaments – both of which are a regular occurrence in a country with the highest ratio of Blue Flag beaches to coastline in the whole world.
A Celebration of Sport
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Lemesia is one of the island’s premier international sporting events. In fact, Lemesia is a microcosm of all that the country has to offer in relation to sport: quality, variety and constant innovation. Now in its sixteenth year, it incorporates a vast and ever-increasing number of competitions and competitors. This year, local, global and Olympic-level athletes will be assembling from 16 to 25 October to test their skills in everything from canoeing to the triathlon. “Lemesia attracts athletes from all over the world,” says Maria Stylianou. “It’s very well established and has, over the years, created a wonderful network with sports clubs in other countries. It’s the best of the best in their fields – be it the martial arts experts of Eastern Europe or the boxing champions of Great Britain.” For further information on these and other sporting events, contact Maria Stylianou at the Limassol Tourism Company at Tel: 2587 7226, or the Four Seasons Concierge.
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text
p h o t o g ra p hy
AL DAVIDIAN
CHRI S T O S PAPAN T ONIOU
L E I S U R E vin ta g e ca rs
A classic experience
Thanks to an array of classic car clubs, a unique Historic and Classic Motor Museum and recurrent motoring
passion in Cyprus while hobnobbing with fellow devotees.
Four Seasons Portrait
events, those smitten with vintage autos can freely indulge their
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If you happen to be smitten with classic cars, Cyprus offers you ample chances to continue your love affair. According to FIVA, the worldwide organisation for historic vehicles, the definition of a ‘classic car’ is clear-cut. To qualify as part of our common technical and cultural heritage, a mechanically-propelled road vehicle must be at least 30 years old, preserved and maintained in a historically correct condition, and unused as a means of daily transport. FIVA’s national authority for Cyprus, the Cyprus Federation of Classic Vehicles (OKAK), is thus a natural resource for enthusiasts new to the island’s classic car scene. OKAK brings together several island-wide clubs. Among other services it facilitates the acquisition and registration of classic vehicles, offers support in sourcing parts for the vintage autos’ upkeep and organises year-round events to promote the protection, restoration and use of old cars and motorcycles.
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A clement climate
A working Ford Model T
is among the many exhibits
of the Classic Motor Museum that will warm the heart of every vintage car enthusiast.
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An expanding local network of enthusiasts is evidence of the Cyprus classic car scene’s growing popularity; and like all things Cypriot, this popularity correlates highly with the abundantly favourable weather. Andrew Adamides, a Cypriot classic car enthusiast who works in the Colorado tech sector, says: “The island has a great climate for car preservation, and it’s fantastic to see how that’s resulted in wonderful vehicles being given an extended lease of life.” Indeed, unlike Europe’s northern countries – traditionally associated with the iconic vehicles of yesteryear – Cyprus’s Mediterranean climate makes driving and, more importantly, maintaining classic cars that much easier. Given that ease and convenience are often as elusive as speed when it comes to historic vehicles, this is indeed a huge advantage. “Appreciating classic cars has to be a romance, and enthusiasts have to enjoy driving with technique,” explains former Cyprus and international rally racing champion Dimis Mavropoulos. “Because you can’t just jump into a historic car and drive away.” Depending on the age of the vehicle, you may have to indicate direction changes with your hands, brakes may be iffy, the auto may lack synchromesh on first gear, and instruments offer only an approximation of the car’s speed (considerably slower than that of a modern vehicle).
A cultural crossroads Andrew notes: “You can also see what a cultural crossroads the island is, reflected in how varied the classic cars on the island are. There are mainland European cars like the Taunus, British cars like the Austin and American cars like the Studebaker. It’s great to reflect
on the circumstances under which these cars might have arrived on the island and what historical events they’ve been through.” Speaking of vehicles with compelling historical links, you can do no better than to visit the Cyprus Historic and Classic Motor Museum, brainchild of the charismatic, silver-haired Dimis. Propelled by a lifelong zest for all things mechanical, Dimis enjoyed impressive local and overseas rallying success in the eighties and nineties; but growing sated with speed, and as technology encroached on drivers’ control over their cars, the Limassol native left competition and turned his focus to creating a motor museum in his hometown.
Mechanical marvels Today the imposing space is packed with 70 or so vehicles and memorabilia from Dimis’s personal collection, offering highlights of motor culture spanning 1912 – there is a working Ford Model T among the exhibits – to the noughties. New additions pop up periodically, and there are still about 30 models yet to be displayed. Located in Limassol’s Ypsonas area, the 1,000m2 museum is thus deservedly a hit with visitors who have ranked it fourth out of 42 other Limassol attractions on TripAdvisor. Happily for parents, the attractions are kid-friendly. The classic buses, cars and motorbikes on show, with their vivid colours, iconic insignia, chrome flourishes, characteristic hub-caps and luxurious leather upholstery, are a collector’s dream. But youngsters will also appreciate the driving curios on the walls and instructive placards, not to mention a lime-green Mini driven by beloved bumbler Mr. Bean – together with his teddy, in an adjoining glass case. For adults, there’s the more glamorous 1980 Rolls Royce Silver Shadow 2 to admire, as well as the armoured 1978 Cadillac Fleetwood gifted by the US to Cyprus’s first
L E I S U R E vin t a ge c a r s
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© Argiris Argirou Photography
The Cyprus Historic and Classic Vehicles Club (LIKOK) organises several charity
© Argiris Argirou Photography
President, Archbishop Makarios, and former UK Prime Minister Margaret Thatcher’s imposing 1973 Rover P5B. Dedicated museum staff are on hand to give you a personalised tour, or else “leave you to reflect at leisure”, says Sales and Marketing Manager Annita Kyriakou. You can also hire a driver to take you on jaunts in a historic auto of your choice – highly popular at weddings – or even store a classic or modern car (or boat) by using the museum’s storage service.
motoring events.The next charity rally is set for September 2015.
Classy competitions Meanwhile, the premises are the gathering point for the newly-formed Cyprus Historic and Classic Vehicles Club (LIKOK), which, among the perks for members, also organises several charity motoring events. Presided over by Dimis, LIKOK has donated tens of thousands of euros to local charitable institutions via rallies and exhibition events, in which participants drive either their own classic cars or vehicles from the museum’s collection. Here the objective is not to finish fastest (the average speed is between 30-35 km per hour) but rather to record as close to a pre-determined speed for each stage as possible. These are “regularity rallies”, and penalties are accrued for finishing a stage too quickly or slowly – a considerable challenge considering the dancing needle of many classic cars’ speedometers.
Roads less travelled
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Nonetheless, the pleasures of motoring along the island’s less-travelled roads, enjoying sun, sea and countryside at a serene pace, and meandering past little-known villages can be addictive, not to mention vital to the health of vintage vehicles. “We try to make the rallies appealing to all the family, not just drivers,” says LIKOK Executive Officer Michael Lefkatis. “For example, going from point A to point B, we may require participants to record the colour of the dome of a church, or how many donkeys may be seen in a nearby field.” LIKOK’s successful Concours d’Elegance event, in which five external judges evaluated participants’ autos on their bodywork, exteriors and interiors, engine bays, originality and general overall appearance, was completed this past June. But take note: The next charity rally is set for September 2015, so if a love of classic cars inhabits your heart, mark you diary!
To contact OKAK, visit www.okak.org.cy. To learn more about the Cyprus Historic and Classic Motor Museum or LIKOK, visit: www.cyprusmotormuseum.com.cy or else call 7000 9000 or 9925 2626.
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B U S I N E S S russian de of f sh orisa tion
text Alexis Tsielepis & Dani il Ruderman
A tax campaign in full swing Russian President Vladimir Putin first announced the need for deoffshorising the Russian economy back in 2012, when he declared that countering tax evasion structures that use various offshore jurisdictions would be one of his top priorities. Less than three years later, his deoffshorisation campaign is in full swing.
At the time, the Government received President Putin’s message loud and clear, and by the beginning of 2014 a number of acts aimed at the repatriation of capital back to Russia were formulated. Efforts extended in several directions. First, it was anticipated to introduce a number of offshore-fighting tax measures, similar to those already widely used in other countries. Certain non-tax measures aimed at the disclosure of information by actual owners of non-Russian companies and structures were also considered, alongside various measures that would redirect business flow into Russia. Throughout the year, the Russian Ministry of Finance worked fervently on the Deoffshorisation Law, producing several drafts that were widely discussed with the business community and the Government. The buzz around the draft was unprecedented. Businesses lobbied for the softening of certain provisions of the draft law, while the Government often insisted on less favourable provisions.
The final legislation that spearheaded the Russian deoffshorisation campaign was Federal Law No. 376-FZ, better known as the Deoffshorisation Law, which was signed by
Four Seasons Portrait
The Rationale
President Putin on 24 November 2014 and came into force on 1 January 2015. This new legislation resulted in the introduction of new fundamental rules, concepts and principles to the Russian domestic legislation, including the Controlled Foreign Company (CFC) rules, Russian tax residency rules for legal entities and the ‘beneficial owner of income’ concept. In layman’s terms, the legislation makes it less attractive for Russian businesses to use non-Russian companies and structures as a tool to reduce their tax burden. In brief, the substance of these new rules is as follows: The first set, the CFC rules, allows the Russian tax authorities to tax in Russia the undistributed profits received by non-Russian companies and structures (such as trusts, funds etc.), where such companies and structures are controlled by Russian tax residents (individuals and legal entities). The Deoffshorisation Law provides for specific criteria of ‘control’, introduces certain rules for the calculation of taxable income of controlled companies and structures, and establishes the procedure for the calculation, reporting and payment of the relevant tax in Russia. According to the second set of rules relating to tax residency of legal entities, besides Russian companies, non-
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Russian companies that are actually managed from Russia shall be treated as Russian tax residents. If a non-Russian company is treated as a Russian tax resident, it shall be obliged to pay Russian profits tax similar to Russian companies. Finally, the third set of rules relating to beneficial owner of income is aimed at combating structures abusing Double Tax Treaty (DTT) benefits.
In Practice Take, for example, a scenario where a non-Russian company registered in a favourable DTT jurisdiction, such as Cyprus or Luxembourg, is introduced to the legal structure solely for the purpose of reducing Russian withholding tax on income, such as dividends, distributed by the Russian company. In this case, a non-Russian company acting as the recipient of income cannot be treated as the actual owner of this income if it does not take any economic risks relating to this income, does not define its future economic faith and, upon the receipt of this income, automatically transfers it to another company that is registered, for example, in a non-DTT jurisdiction. DTT benefits may be denied to this company, and the higher Russian domestic withholding tax rates may apply to income such as dividends (15% tax may apply instead of 5% or 10% as under the DTT). Currently it is clear that the Deoffshorisation Law will dramatically change the Russian tax environment. Tax risks which businesses face as a result of tax planning tools involving non-Russian structures is unlikely to be lower in the future. That said, irrespective of the thorough work that was carried out during the relatively short development of the Deoffshorisation Law, a number of issues remain unresolved. In some cases provisions of the Deoffshorisation Law are so unclear that the taxpayers simply do not understand whether these provisions apply to their specific cases or not. Despite significant penalties for non-compliance with the Deoffshorisation Law, the absence of clarity in certain provisions, as well as the unpredictability of the Russian tax authorities’ position, make the success of Russian deoffshorisation campaign uncertain. Moreover, the success of the campaign will also depend on non-tax legislation which, in particular, allows the release of the disclosed individuals from liability of possible previous offences.
historically concealed from the Russian authorities for various reasons: tax or currency control evasion, protection of assets, confidentiality and others. Besides this, under this law, individuals would also be able to disclose their CFCs. Such assets shall be disclosed in a specific declaration to be filed by individuals before 31 December 2015. Besides information on the assets, information on the nominal holders of these assets, if any, shall be disclosed as well. The declared assets will not be subject to taxation in Russia, and actual and nominal holders, subject to certain conditions, will not be subject to criminal, administrative or tax liabilities that could have otherwise arisen as a result of the disclosure made in any other way. It is expected, that upon such a disclosure, a person who filed the declaration shall properly fulfil his or her tax duties in Russia in the future, without concealing non-Russian CFCs, property or funds from the tax authorities. Again, Russian businesses raised a number of questions regarding the Amnesty of Capitals law provisions, which may jeopardise the success of the campaign. For example, the law provides for an exhaustive list of criminal law exemptions which are granted to the applicant of the declaration, without including fraud or money laundering. This may potentially lead to certain abuse by the state authorities. That said, the law introducing changes to the Deoffshorisation Law should be treated positively as the majority of amendments are taxpayer friendly and a number of technical mistakes were corrected. In particular, the law introduces an exemption from CFC rules for the settlors of irrevocable trusts – an exemption which was earlier announced by the Russian Ministry of Finance. Taking into account the first deadline established by the Deoffshorisation Law for filing the notifications on the participation in non-Russian companies and structures of 15 June 2015, the first results of the deoffshorisation campaign should be available by the end of the summer. The efficiency of the Amnesty of Capitals law will become clear next year after the filing campaign is finalised. One thing is for sure. President Putin delivered on his promise to combat tax evasion, and now the deoffshorisation campaign is making its mark!
Aiming for Clarity
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In this respect, on 8 June 2015, President Putin signed into law two draft legislations, which aim at resolving the above issues, namely the law on the so-called Amnesty of Capitals (Federal Law No. 140-FZ) and a law improving the Deoffshorisation Law and introducing a number of important changes to the Russian Tax Code (Federal Law No. 150-FZ). The Amnesty of Capitals law allows individuals to disclose their possession of certain cash and property, including participatory interests and shares, which were
Alexis Tsielepis, Director & Head of Taxation, and Daniil Ruderman, Tax Consultant and Representative, Moscow Costas Tsielepis & Co Ltd www.tsielepis.com.cy
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Facing challenges in rapidlychanging markets?
nside
story Head Receptionist Maria Teneketzi
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Sometimes it’s a good thing that life doesn’t grant us our every wish – and the story of Four Seasons Head Receptionist, Maria Teneketzi, might make many of us believers in Destiny. Maria went through high school dreaming of a career as a police detective. However, life disagreed, and instead offered her the opportunity to study Front Office Management at the Higher Hotel Institute in Nicosia. Reluctantly, but determined to ‘think positive’, Maria completed the course and was soon employed in a 4-star hotel in Limassol. Much to her surprise, she loved the hotel environment, but after seven years in that position she began itching to learn something new. One day, a good friend told her: “You were born for a 5-star hotel…” and that thought refused to leave her mind. So Maria applied to the Four Seasons and was accepted as Receptionist in 2007. Three years later, she was promoted to Head Receptionist, and she is now convinced beyond the shadow of a doubt that this is where she belongs: “It’s not just a job; it’s not about the money – I love to wake up and go to work! If I’m away for 2 days, it feels like a month…” Surely, these words are music to every employer’s ears. How can it be achieved? “The Four Seasons has changed me, made me more selfconfident. I work with people I admire; I am constantly learning new things. The management trusts me completely, and this makes me want to prove, every day, that I deserve to be trusted.” Maria’s ability to inspire trust is also conveyed to guests. In one case a guest relied on her to suggest and organise the perfect setting for a marriage proposal. She says: “I was so flattered to have a total stranger value my advice and opinion. And when I saw the couple on the morning after that special evening, my only thought was: please tell me she said ‘yes’… But they looked so happy, I knew the answer.” What is Maria’s greatest achievement? “My greatest success is that I have managed to make real friends at work – both among colleagues and superiors. They know that when I’m in uniform my focus is on getting the job done. After hours, I can relax and be more casual. They know how much I value friendship, but they also know that I will not allow it to interfere with the professionalism that is expected from me at work. Once that uniform comes off and gives way to her fashion-focused wardrobe, the Head Receptionist becomes a loving godmother to her two nieces and a trusted advisor to friends and family. She says: “Just like at work, I am known to be very strict with others, and even stricter with myself.” But ‘strict’ does not mean ‘heartless’. On the contrary. “Whatever I say or do, my motto is always to ‘be human’. I have seen how the smallest kind gestures – made without thinking – have had a powerful effect. The moral of the story is: When you give you get, often when you least expect it…”
TO BE ONE OF A KIND
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