A CULINARY CONCERTO

A CULINARY CONCERTO

text YIOTA MALLAS

photography LOUCA STUDIOS

Summit of Flavour Layers of Iberico ham form a volcano of sorts, with each ribbon holding a complexity of flavours ready to erupt on the palate. The candlelight beneath the arrangement acts as the magma, its heat adding a silky texture and glossy finish to the sweet and nutty jamon.

Classical music aside, the name ‘Vivaldi’ also refers to pioneering gastronomy conceived at the Four Seasons. Seven years on, the introduction of Parisian talent to this culinary gem promises to augment its recipe of success.

Vivaldi restaurant at the Four Seasons has always resided in a league of its own. An establishment of the highest acclaim, it bears six ‘Best Hotel Restaurant’ awards from Cyprus’s TimeOut magazine, and its team of chefs continue to inspire their counterparts on a local and international level. A similar tale of accomplishment applies to Cypriot chef Andreas Mavrommatis, a leader in the Parisian food scene with his Greek-inspired delicatessens, bistros and flagship restaurant, and with the Four Seasons as his sole creative outlet in his homeland.

In April 2016 ‘Vivaldi by Mavrommatis’ was created to offer you the delicious wonders of a union of expertise that can only be described as a tour de force with respect to culinary craftsmanship. “Vivaldi in its original format concentrated on Italian cuisine, and Mavrommatis is famed for his gourmet vision of Greek cooking,” explains Yiannos Gregoriou, Four Seasons Food and Beverage Manager. “Today, Vivaldi by Mavrommatis bridges the two cuisines so guests can enjoy a broader variety of dining options with Mediterranean influences.”

The restaurant’s signature menu celebrates the prized aspects of Spanish, Italian, Greek and also Cypriot cuisine that mingle harmoniously in unique dishes. For the Vivaldi team, this represents an evolution in culinary creativity, as they now conjure up a broad spectrum of Mediterranean flavours, fused with French flair.

This creative odyssey across Mediterranean cuisine began as a brainchild of Andreas Mavrommatis, who then invited the Four Seasons chef Giorgos Constantinou to Paris to explore the idea through research and experimentation. With the valuable contribution of Roberto Rispoli, a Michelin-star chef of Il Carpaccio restaurant in the French capital, the menu shortlist was born. “The trio then guided the Four Seasons’ cooking brigade to ensure they were completely at ease with these gastronomical inventions; and now our Executive Chef, Panicos Hadjitofis, supervises the new direction,” says Yiannos.

Whether you prefer al fresco moments on the terrace or lounge dining within the restaurant’s elegant interior, Vivaldi by Mavrommatis effortlessly displays its excellence, day by day.

Composition of CrimsonThis tomato-packed chilled soupadds a twist to Spanish traditionwith fillets of poached sea bassenriching the combination. Toppedwith a bell pepper jelly, it’s summer dining in all shades of red.

Tricolore Transformed An interpretation of a staple Italian antipasto. A bed of red, yellow and green tomatoes adds sweetness to creamy burrata twinned with tart Greek feta. The signature vinaigrette marries the contrasting flavours beautifully to complete this refreshing starter.

The restaurant’s signature menu celebrates the prized aspects of Spanish, Italian, Greek and also Cypriot cuisine that MINGLE harmoniously in unique dishes.

Culinary couture Italian craftsmanship in the form of individually prepared ravioli stuffed with ricotta, spinach and rocket. A mouth-watering mushroom ragout adds extravagance to this lavish indulgence.

Calzone of Kings A traditional Italian stuffed pastry becomes a decadent feast with a unique filling of veal tenderloin. The seasoning of thyme, oregano, garlic and lime zest sees hints of Greek and Cypriot cooking added to the blend. A truffle flavoured jus, morel mushrooms and green and white asparagus highlight the fruits of Mediterranean foraging.

Vivaldi by Mavrommatis bridges cuisines so guests can enjoy a broader variety of dining options with Mediterranean influences.

Crunchy Meringue Italian panna cotta is deconstructed but far from demoted. On the contrary, a vanilla-fused meringue shell surrounds the white chocolate cream, and pineapple sorbet provides a refreshing finish to the palate.

Tiramisu Vivaldi style A dreamboat of Amaretto and coffee notes ready to set sail across your taste buds. This continuation of the Vivaldi legacy is a stunning composition of textures, from rich mascarpone and coffee jelly, to its homemade biscuit topping.

The Four Seasons’ cooking brigade is completely at ease with these gastronomical inventions from starters to dessert.