Four Seasons - Portrait- Issue 27 Winter 2016/17

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A MAGAZINE FOR THE GUESTS OF THE FOUR SEASONS HOTEL LIMASSOL

CUISINE & COUTURE Fine dining meets high fashion ART & SOUL Local sculptor Philippos Yiapanis speaks from the heart WEAVING THE TALES OF TIME from artistic creation to a means of communication

exploring in d oor an d out d oor won d ers

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

Year on year the Four Seasons invests in its facilities, its services and its people. Our mission is to continuously upgrade and innovate, to ensure that every guest enjoys Cyprus hospitality at its very best.

expansion and

Innovation In 2017 the Four Seasons and its guests will witness yet another major step in the development of the hotel. Construction of the Four Seasons Residences building adjacent to the hotel is progressing well and will be completed on time, as scheduled. The new building is a landmark of aesthetic design and architectural excellence, which will add a new dimension to the Limassol skyline.

In addition to the exclusive Residences that will welcome their new owners, the building will house six state-of-the-art serviced apartments and multi-room suites to enrich the collection of holiday suites that can be booked at the Four Seasons.

Hotel guests as well as Limassol residents are also looking forward to the reopening of Colors café on the ground floor of the Four Seasons Residences. Old and new friends of Colors will enjoy this new chapter in Limassol’s café culture.

Other current renovations in the hotel itself include new two-bedroom suites especially for families. For adults on their own, the Garden Studios and Suites will be completely redesigned in line with a new concept that responds to our guests’ highest expectations.

We truly appreciate all the positive comments we have received from our guests over the past few years. In fact, all these changes were inspired by your feedback and reflect our determination to continue to be the finest luxury destination in Limassol.

As in the past, our achievements are the result of the collective efforts of the Four Seasons team. It is very rewarding to see our long-standing team members mature and grow into a family; and it is equally valuable to see new members adjusting well and adopting the Four Seasons culture in order to join this proud family.

As we look forward to another year of expansion and innovation, I would like to take this opportunity to thank our staff, management and repeat guests for their loyalty and support.

cmouskis@muskitahotels.com.cy

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Christos Mouskis EXECUTIVE CHAIRMAN

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PUBLISHER Tasos Polydorou CREATIVE DIRECTOR Eleni Polydorou eleni@polydoroudesign.com EDITOR Dina Mylordou SENIOR DESIGNER Maria Nicolaou ADVERTISING SALES Katerina Kyprianou katerina@polydoroudesign.com CONTRIBUTORS Alexander Davidian Mario Hajiloizis Melissa Hekkers Claudia Konyalian Yiota Mallas Paula Manoli Emily Millett Dina Mylordou PHOTOGRAPHY Louca Studios

Inside 1 7 9

Antonis Engrafou Jo Michaelides Dinah Kaprou DEC Audiovisual Photography 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

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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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EXPANSION AND INNOVATION

Message from the Executive Chairman INSPIRING HOLIDAYS Welcome message from the Executive Director Four Seasons News News, Events and Special Occasions LIMASSOL DIARY Don’t miss the main highlights of Limassol’s cultural scene AT YOUR SERVICE Meet the Four Seasons Management Team RESIDENCES LUXURY SUITES New dimensions of suite accommodation SMART HOSPITALITY The Four Seasons settles into the digital age WINTER PLEASURES Indoor health and fitness at the Four Seasons MOMENTS TO ENJOY Experience authentic Cyprus courtesy of the Four Seasons WEDDING WISH LIST All the facilities and services you need for a memorable wedding in Cyprus COLORS COMEBACK Colors café reopens with renewed finesse

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The story of the popular Caribbean creation CUISINE & COUTURE Fine dining meets high fashion A CULINARY DIALOGUE Extraordinary new tasting menu at Seasons Oriental

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DINEAROUND A gourmet excursion exclusively for Four Seasons guests At your room service The Room Service Department: more than meets the eye

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RAISING THE BARRE Tireless efforts to nurture the ballet scene in Cyprus ART & SOUL Local sculptor Philippos Yiapanis speaks from the heart WEAVING THE TALES OF TIME Traditional textiles: from artistic creation to a means of communication SOME LIKE IT HOT Cyprus offers a rare combination of advantages and benefits INSIDE STORY Four Seasons Assistant Executive Housekeeper Chrystalla Nicolaou

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A RUM REVOLUTION

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Marc Cain Store | 230, Makariou III Ave. | Limassol | Tel.+ 357 25029400 | Mob. + 357 99573752 Marc Cain Store in Store | 36, Georgiou A’ Str. | Natia House | Limassol | Tel.+ 357 25313126 www.marc-cain.com

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

Our staff will spare no effort to make your holiday as enjoyable as possible by providing an environment where you can relax, refresh and revitalize your mind and body during your stay with us.

inspiring HOLIDAYS There is no doubt that the Four Seasons is a favourite among business

travellers as well as holidaymakers; but if we look at the numbers, over 60% of our guests choose to stay at the Four Seasons when visiting Cyprus for leisure and pleasure.

Although holidays mean different things to different people, the essence is rooted in the word itself: the word ‘holiday’ comes from the Old English word ‘hāligdæg’ – meaning Holy Day – a word that originally referred only to special religious days of rest. Today, the word has been adopted to describe any days of rest and relaxation, away from the normal routine of work or school.

Here at the Four Seasons, our team of 500 ‘holiday makers’ are determined to do just that – to make your stay a real holiday. We understand how precious these days are, how much you value the quality time you spend with your family, friends and loved ones. That’s why we work so hard to create a setting where you can escape from your everyday routines and all sources of stress.

Whether you are relaxing by the pool or on the beach, enjoying a light lunch at the Café Tropical or a gourmet dinner in the Vivaldi by Mavrommatis, or letting your spirit free in our Shiseido Spa, our staff is always on hand to deliver and delight. And when the summer season begins in May, your holiday experience will be enriched with an even greater choice of activities and entertainment options.

If this is your first visit to the Four Seasons, our wish is that you will join the thousands of regular guests who have made our hotel their preferred home away from home.

Finally, I would like to thank you all for choosing the Four Seasons and wish you a comfortable and enjoyable stay with us.

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Nick Aristou EXECUTIVE DIRECTOR

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36, Georgiou A’ Street, Natia House, Shop 6-7 | P. Germasogeias | 4047 Limassol Tel.:+357 25 028 788 | Mob.:+357 99 435 172 or +357 99 573 752

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HOTEL EVENTS & HAPPENINGS

Giving back to society The Four Seasons has a long-standing policy of giving back to society in many ways.

Annual CSR initiatives that were repeated this year included a beach cleaning event in cooperation with other hotels at the beginning of the summer season and a book bazar with hundreds of books donated by the staff to raise money for a worthy charity.

Tree-planting, another annual event, was more important this year than ever before. On 24 November the hotel provided a bus for some 20 staff members who ventured into the Solea Valley to contribute to the Forestry Department’s full-scale reforestation programme after forest fires in summer caused widespread disaster in this area.

A new event was also added to the CSR calendar: For the first time, the hotels’ pastry chefs participated this year in the ‘Movember’ initiative, an international event designed to “change the face of men’s health” by raising awareness of men’s health issues. Like participants around the world, the chefs grew moustaches during the month of November, attracted sponsors and had their moustaches shaved off on 30 November to raise funds for a local charity supporting the same cause. Clearly, at the Four Seasons, hospitality and charity go hand in hand.

Hosting our

winners

There is nothing nicer than a holiday at the Four Seasons – except a free holiday at the Four Seasons! And that is precisely what you can win if you participate in the Guest Questionnaire prize draw which you

receive via email the day after your departure from the hotel. The prize draw takes place every quarter. By completing your electronic Guest Questionnaire you will automatically participate in the draw.

In 2016, the winners of the second quarter prize draw were Mr and Mrs Michael Burge from Tring, UK, who will enjoy their free holiday in Spring 2017, while Ms Elena Bochkareva from Moscow, the winner of the third quarter in 2016, will be welcomed again in June 2017.

Yet another winner who enjoyed a free stay in September 2016 was Mr Mike Mogul, the winner of an additional prize draw which took place at a Client Appreciation Dinner that was organized in London in association with TravelMania. We hope all the winners enjoy their complimentary visit!

Although the Four Seasons has earned a series of TripAdvisor Certificate of Excellence awards, this time the hotel was granted the overall top score of 5 out of 5, reflecting the overwhelming positive reviews on this online platform.

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TripAdvisor award

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The gastronomic stars were clearly aligned on 29 November 2016 when TimeOut magazine, the ultimate entertainment guide in Cyprus, held its 12th annual TimeOut Eating Awards ceremony. The results, which are based on the votes from TimeOut readers and the public at large, made everyone at the Four Seasons glow with pride! And it’s easy to see why…

Best Hotel Restaurant

Vivaldi by Mavrommatis at the Four Seasons Hotel was the winner of the ‘Best Hotel Restaurant’, which many might say was not surprising. Vivaldi has already earned a string of 6 TimeOut Awards in recognition of its superior menu and dining experience altogether. What’s new this year is its enriched menu, which extended the Italian concept to include a broader choice of creative Mediterranean cuisine, under the guidance of Andreas Mavrommatis, the creator of the Mavrommatis family of restaurants in Paris. Congratulations to the Four Seasons Executive Chef Panicos Hadjitofis, Vivaldi’s Executive Chef Andreas Mavrommatis, Head Chef George Constantinou, and Sommelier Marios Constantinides.

Best Wine Culture

Moving from solids to liquids, the Four Seasons went on to garner a very special award for the ‘Best Wine Culture’ on the island. This award recognizes not only the quality and variety of the 246 labels on the wine list, but also the expertise of the hotel’s sommeliers and their ability to share their knowledge with their customers.

Special congratulations to the team that so successfully guides the Four Seasons guests on a journey around the world of wine: Head Sommelier Savvas Papathomas and Sommeliers Stalo Arabantzi, Marios Constantinides, Woitek Rudziecki, Radu Argadu and Savvas Constantindes.

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Last but certainly not least, the Four Seasons Executive Pastry Chef, Demetris Hadjiyiannis, proudly received the individual TimeOut ‘Chef of the Year’ award, which crowns a series of gold, silver and bronze medals earned together with the Four Seasons team and the national culinary team of Cyprus. With his sweet creations that define the dessert menus of the Four Seasons and the Amathus Hotel, as well as Colors café, Demetris has won the hearts and palates of the sweet-toothed public. Sincere congratulations to Demetris!

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Fine Dining, Spectus Style

Spectus celebrates its 19th anniversary with a Gala Champagne dinner in the Four Seasons Ballroom.

With outlets in both Limassol and Nicosia, Spectus Cava is one of the island’s leading purveyors of top quality wines and spirits from reputable vineyards around the world.

Since 1997, Spectus has been crowning every calendar year with a lavish dinner, and this year’s 19th Anniversary Gala Champagne Dinner was held at the Four Seasons on 19 November 2016.

For this special event, Spectus Managing Director George Hadjikyriakos cooperated with Four Seasons Executive Chef Panicos Hadjitofis to offer guests an evening of formal entertainment, with a perfect combination of culinary creativity, exquisite wines and spirits, great music and dance.

The specially created 7-course gala dinner menu was an extravagant taste excursion that started with oysters followed by langoustine, leading to duck foie gras, Iberico pork neck, and Roquefort trifle, before a sweet finale that ended with coffee and petits fours.

Six different champagnes from the Nicolas Feuillatte champagne house in France accompanied the meal course by course, with the finest cognac in the world, Delamain, balancing the final sip of coffee to end this feast for the senses.

Italian cuisine week On 21 November 2016, the Four Seasons in association with La Maison du Vin organized a wine dinner under the auspices of the Italian Ambassador to Cyprus, Mr Guido Carboni. The event took place at the Vivaldi by Mavrommatis restaurant to mark Italian Cuisine Week, or Settimana della Cucina Italiana di qualitÁ, from 21 to 27 November.

The menu was curated by Four Seasons Executive Chef Panicos Hadjitofis, while the wines accompanying each course were selected by La Maison du Vin. Launched just this year as an annual event, Italian Cuisine Week was celebrated in 130 countries – that is all the countries where Italy maintains diplomatic missions – to highlight Italy’s culinary heritage and high quality cuisine.

Winemakers

Dinner

In the run-up to the Christmas season, November 23 was the date chosen for the Winemakers Dinner. The event was organized by the Four Seasons in association with ACM Christophides and Marchesi di Barolo, a family business that was established over 200 years ago and still maintains its historical wine cellars in the town of Barolo.

The 5-course plated dinner menu paired with a tapestry of distinctive wines was curated by Four Seasons Executive Chef Panicos Hadjitofis and served in the

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award-winning Vivaldi by Mavrommatis restaurant.

Sixth-generation winemaker Valentain Abbona of Marchesi di Barolo co-hosted the event and guided the guests through the majestic land of Langhe, the home of the winemakers’ historic estate.

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New members of the Confrérie de la Chaîne des Rôtisseurs are accepted only upon recommendation by two current members and upon approval by the Chaîne’s local president.

Cyprus Chapter

welcomes 31 new members

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The President of the Cyprus Chapter, Mr. Victor Papadopoulos, with (from left) Mr. Heinz Mueller, Mrs. Alesia Biolkini, Mrs. Natalia Piven and Mrs. Tatiana Logua

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On 3 December 2016, the Four Seasons once again hosted the Cyprus ‘Chapitre’ of the Confrérie de la Chaîne des Rôtisseurs, the oldest active gastronomic society, founded in 1248 by the King of France, Louis Le Saint.

With its international headquarters and President based in Paris, and 88 Baillages (local branches), the ‘Chaîne’ has established itself around the world, attracting over 35000 members from various walks of life. What they all have in common is an appreciation of sophisticated gastronomy, which is celebrated and enjoyed during monthly evenings of fine food and drink.

The Baillage of Cyprus was founded in 2000 and currently has 157 members under the Presidency of Mr. Victor Papadopoulos, the owner of La Maison du Vin. Mr. Christos Mouskis, the Executive Chairman of the Four Seasons Hotel, is the Honorary President. Mr Papadopoulos says: “We are delighted and at the same time proud to say that our members are not only Cypriots; it is quite amazing – we have members from France, Russia, UK, Belarus, Lebanon, Switzerland, Demark, Belgium, Syria, Greece, Holland, Austria and South Africa. Our multinational character shows what the Chaîne is all about: a society that distances itself from political and racial differences; a ‘confrérie’ – a brotherhood – of union, understanding and collaboration among people.”

The highlight of the annual ‘Chapitre’ which is always held at the Four Seasons, is the enthronization ceremony of new members and the promotion of existing members. This year, Cyprus welcomed 31 new members into the fold. To celebrate the occasion, Four Seasons Executive Chef Panicos Hadjitofis in consultation with Mr Papadopoulos designed and served a 6-course menu of delicacies that included fresh salmon, langoustine, beef tenderloin, and roquefort trifle, ending with exquisite desserts and coffee. Each course was paired with a hand-picked wine from Italy, France, or Portugal.

Лимассол | Limassol Saga Boutique 1 36,Georgiou A’ Street, Tel. 25 313126 Saga Boutique 2 205 Arch. Makariou III Ave. Tel. 25 020082 Saga Boutique 3 Makariou III Ave., Maximos Plaza, Tel. 25 582820 Saga Outlet 83, Georgiou A’ Street, Tel. 25 321839 Baldinini Store 205 Arch. Makariou III Ave. Tel. 25 025577 Marc Cain Store 230, Arch. Makariou III Ave. Tel. 25 029400 Bogner Store 36, Georgiou A’ Street, Tel. 25 028 788 Mobile. +357 99 435172, +357 99 573752 | Facebook.com/SagaBoutiqueCyprus

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Young, talented &

successful

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The Junior National Culinary Team of Cyprus returned from the Culinary Olympics, which were held in Erfurt - Germany in October 2016, with silver medals in both competition categories.

Watching young professionals grow can be very heart-warming. Seeing them succeed on an international level is absolutely thrilling. That is the sentiment that prevailed when the Junior National Culinary Team of Cyprus returned from the Culinary Olympics with silver medals in both competition categories. So, what exactly – and who – is behind the Junior Culinary Olympics?

Like the Olympic Games, this culinary competition is held every four years, always in Erfurt, Germany, most recently on 22-24 October 2016.

The junior teams are open to professional chefs up to the age of 25, who are screened (in live competitions) and selected by the Cyprus Chefs Association, which also appoints both the Manager and the Director of the team.

The Four Seasons was proud to note the configuration of this year’s team: the hotel’s Chef de Cuisine, Panayiotis Charalambous, was Team Director, while the 6-member winning team included four Four Seasons chefs: Iakovos Yiannakou (Team Captain), Katerina Demetriou, Christos Christakis and Constantinos Andreou.

Bearing in mind that everyone involved spends endless hours discussing, planning, training and rehearsing – all on a volunteer basis, alongside the demands of full-time employment – it is quite remarkable to note the overwhelming participation of Four Seasons staff.

The competition involved two categories: The finger food Buffet Menu for 12 persons, presenting seafood, hot, cold, main course and dessert, and the Restaurant of the Nations, with starters, main course and dessert for 65 guests, all prepared from scratch in only six hours.

The team’s overall concept was based on an interesting marriage of local citrus produce and geometry, a combination of nature’s generosity and manmade precision. Silver medals in both categories were granted on the basis of originality, taste and presentation (with some judges admitting that it was the pomegranate in the dessert that secured success!). With 19 countries participating in the competition, and Sweden outperforming them all, Cyprus came 9th in the overall world rankings, ahead of host country Germany, Italy, Mexico, South Africa and others.

For the young chefs, competing with 16000 chefs from around the world – and winning – was indeed an experience of a lifetime, and a source of great pride.

George Damianou, the President of the Cyprus Chefs Association said: “I want the world to see their dedication, professionalism and respect for their craft,” and the world certainly did. Congratulations to all!

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Room for all ages

Adults on their own and families with young children have different holiday expectations – and the Four Seasons provides an appropriate environment for both.

Areas that are reserved for adults include the enchanting new adults-only pool on the quiet periphery of the hotel premises. Completely rebuilt during the last full-scale renovation period, the infinity pool with its glass boundary wall and starry nighttime illumination is one of the hotel’s most charming features. The extended sunbathing deck and new pool bar complete the picture.

In terms of adults-only accommodation, the Garden Studios and Garden Suites in green surroundings are sheltered from the main building and its bustling activity. In early 2017, the Garden Studios and Suites will be fully renovated to provide even more innovative and luxurious features of world-class hospitality.

While adults generally focus on tranquility and privacy, families with children have a completely different mindset. They value safe play areas and inspiring activities under reliable supervision – all available at the Four Seasons. The kids club with its full programme of activities during the main holiday periods has been extended with new facilities specifically for children: a new indoor soft play area for 3 to 7-year-olds is located at ground level in front of the newly landscaped patio gardens, while the new outdoor play area in the garden features a climbing frame and safety flooring, and is fenced off for safety. All children’s areas are supervised, so the whole family can enjoy safe and happy holidays.

Outdoor re-creation By the end of January 2017 the Four Seasons gardens and beach area will welcome guests in a new incarnation, as the hotel once again raises the levels of luxury, comfort and privacy.

The landscaping team will do its magic, levelling the slopes, creating beautiful patios and giving hundreds of bushes, plants and trees a new home. The final image is postcardworthy: approx 1000 square metres of terraced sunbathing patio sections cascade down to the beach, with ‘walls’ of mature greenery and flowerbeds separating the levels and providing more individual space and privacy. Towering palm trees add a tropical touch.

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The beach area will also be upgraded in time for the re-opening of the hotel’s Beach Studios on 1 April 2017. Here the result will be a beach lover’s fantasy, with a frame of new beach cabanas surrounding rows of twin sunbeds, all served by the hotel’s beach bar.

So, although the garden and beach area may be temporarily inaccessible, the final results will be well worth the wait!

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SPA sensations

Year by year the Four Seasons Shiseido Spa adapts and expands its repertoire, as Spa Manager Anna Donovan and her team of therapists keep an eye on the latest industry trends and respond to guest expectations. After upgrading and fine-tuning the existing spa menu and signature treatments linked with the spa’s parallel product ranges – Shiseido and Aromatherapy Associates – Anna and her team have now gone a step further, creating an all-new series of three Four Seasons signature treatments.

Anna says: “We wanted to create our own signature treatments that truly represent the Four Seasons, in the sense that the client is always in focus, from the first minute to the last.”

In practice, that translates into spa treatments where you are never left unattended, where techniques and procedures allow the therapist to adjust pressure and timing of each procedure to make sure you are comfortable, and where there is some leeway to shift the emphasis of the treatment to the parts of the body that require greater attention. In combination with individually sourced products, this approach delivers an optimized spa experience and maximum value. Which treatment will you try first?

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Indian Ceremony of Indulgence (90 min)

Spa Manager Anna Donovan and her team of therapists have created a new and fine-tuned series of Four Seasons signature treatments.

This top to toe – or actually toe to top – personalized full-body treatment is based on a deep and flowing massage technique using warm oil. It starts with the Prakruti evaluation to determine which essential oil will be most effective at that particular moment in order to achieve the desired outcome: to reset your body balance in the most soothing and agreeable way.

Body Bliss Flotation Ritual (60 min) There is surely no more luxurious way to exfoliate and nourish your skin than this dry flotation treatment. And while you are cocooned in your water-filled blanket which assists in the absorption of premium, high-nutrient skincare products, you will enjoy a soothing head massage till it’s time to unwrap your body and reveal the new you.

Aromatic Head and Foot Massage (approx. 45 min) Four Seasons Portrait

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For this top and toe massage that starts after relieving and relaxing the back, you can choose your preferred product: either the very feminine Moroccan Rose oil which feels like it’s giving your body a hug, or the Orange Blossom alternative that will calm any hyperactivity or excessive stimulation.

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.

For information on berths, apartments and villas at Limassol Marina, contact +357 25 020 020 limassolmarina.com

Living on the sea

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16-26 FEBRUARY LIMASSOL CARNIVAL

2017

January 1 – February 28 Painting E xhibition

Artist Michael Owen will be exhibiting a selection of his watercolours and oil paintings at Columbia Plaza Gallery. His work is prominently displayed across Cyprus, from the National Gallery to the House of Representatives and the Presidential Palace, as well as in private collections around the world. More information about the artist and images of his paintings can be viewed on his website.

By appointment only. Columbia Plaza Gallery, 223 St. Andrews Street, Tel: 2543 2404 / 9901 6456, www.ColumbiaPlaza.com / www.michaelowengallery.com

January – April Germasogeia Walks Winter and springtime offer the most pleasant temperatures for a guided walk to discover Limassol’s Germasogeia area, with the municipality offering two complimentary tours with the services of a guide. The tours – ‘Discover the Natural Environment of Germasogeia’ and ‘A Village Blessed by Water’ – are both three hours long with a 20-minute break, and include a bus ride in addition to walking. The first tour highlights the natural beauty of the countryside, including the dam, river and an orange orchard,

February 16-26

and also includes a walk along the

L i m assol C arnival

Forestry Department’s nature trail.

It’s all fun and festivities during Limassol’s most flamboyant event of the year! The annual 10-day

The second tour focuses more on old buildings and the village’s traditional

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carnival celebration marks the period leading to Lent and is a time when the town comes alive with parties, parades, masquerading and street decorations. During the week there is a programme

character, including a visit to a church

of events and activities, while the main attraction is the final Grand Carnival Parade. Hundreds of

and a restored house. The full details

different organisations participate with floats, dancing, music and colourful costumes as they pass

of the tours can be found on the municipality’s website.

10:00-13:00 CTO Office, Dasoudi www.yermasoyia.org

through the streets lined with spectators from all over the island. The full programme can be found on the carnival page of the municipality website nearer the time. www.limassolmunicipal.com.cy/carnival

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232’C, D Apollo Court, Makarios Ave, Limassol-Cyprus | Tel. +357 25 353012 www.creme-noir.com / cremenoir.cy

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FEBRUARY GREEN MONDAY

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MARCH Cyprus Sunshine Cup & The Festival of the Blossoming Almond Tree

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MARCH Cyprus Contemporary Dance Platform 2017

APRIL EASTER SUNDAY

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MARCH LIMASSOL MARATHON

March 3-5

Cyprus Contemporary Dance Platform 2017 Dance groups and choreographers from Cyprus are invited to perform their new, original works during this three-day annual festival which stands as one of the premier, local dance showcases on the island. The audience is able to exchange views with the performers and a judging panel of contemporary dance celebrities.

The best performances are then selected to appear alongside international dance troupes at the larger European Dance Festival, which will take place in April and May. 20:30, Rialto Theatre, Tel: 7777 7745 (box office) / 2534 3902 (information) www.cyprusdanceplatform.com

February 27 G reen Monday After the final day of the carnival festivities, the Green Monday bank holiday heralds the start of the fasting period before Greek Orthodox Easter. On this day, residents get together with family and friends in the fields and outdoors to enjoy a Lenten picnic, fresh air and games. Meat and animal by-products are ‘forbidden’, and salad vegetables and olives are eaten alongside a traditional sesame seed bread and a tahini dessert called ‘halva’. It is also customary to fly kites.

Visitors are welcome to join the organized celebrations held by municipalities in Limassol and Pafos.

March 5 Cyprus Sunshine Cup The second stage of the prestigious Cyprus Sunshine Cup cycling

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March 5 The Festival of the B losso m ing A l m ond T ree The mountainous village of Limnati is known for its almond trees and was the first village on the island to cultivate the trees for nut production. As

tournament takes place in Limassol and follows a course of

such, it celebrates this rich history with an annual festival where visitors

seaside and ancient ruins in the Amathous and Agios Tychonas

can enjoy traditional foods made with almonds – and other fresh, local

areas. After the completion of Stage 1 – which takes place at the

delicacies – as well as a programme of entertainment that features activities

other end of the island in February – this lap is a popular feature

for children too. The festivities take place amid the flowering trees, and the

of the tournament for the elite riders from over 30 countries.

event is free of charge. Further details can be found nearer the time on the

The tournament is a major event on the UCI Mountainbike Series

village website.

calendar. Further information and start times are available on the

11:00-15:00, Limnati village, main event area, www.limnati.org

official event website. www.cyclingcy.com

March 19 Li massol Marathon G SO The island’s official marathon starts and finishes at the bustling Molos promenade. It follows a flat, straight course of 21km along the coastline, with lovely views of Mediterranean landscape along the way, and a maximum altitude of 18m. The event features several races during the course of the day to cover all abilities and ages: Marathon; Half Marathon; Health Race (10km); Corporate Race (5km); City Race (5km), and Kids Race (1km), and ends in celebratory style!

All information can be found on the official website. www.limassolmarathon.com

April 16 Easter Sunday The island’s official religion is Greek Orthodox, which celebrates Easter – its most significant religious occasion – by the Julian calendar, and with a series of local customs in the week leading up to Easter Sunday. Aside from the church services, Easter has its own sweet and savoury delicacies and is considered a time to thoroughly spring-clean the home. The traditional Easter Sunday family lunch is young lamb on the barbecue, and there is a very warm and welcoming atmosphere during this period. The hotel also marks Easter in its own inimitable way, so look out for more information nearer the time.

April 27 – May 6 Cyprus Fil m Days , 15 th I nternational F il m F estival The island’s official international film festival features films that have been screened and awarded at major festivals over the past year, alongside a host of other events under the festival banner. Audiences can vote for their favourite film as part of the awards process, and participate in, or enjoy, special tributes, parallel screenings, workshops and musical events. All the information and a list of screenings will be available nearer the time on the official website.

Rialto Theatre & Nicosia, Tel: 7777 7745 (box office) / 2534 3902 (information) www.cyprusfilmdays.org

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12 -13 & 20-21 MAY ROSE FESTIVAL

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MAY STREET LIFE FESTIVAL

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MAY Signs in Time and Space - Open Air Art Museum

May 6

Street Life Festival The island’s hippest street festival brings together an eclectic mix of entertainment and urban arts to Limassol’s Saripolou and Athenon streets in the old town. Street artists transform the area with graffiti, bands and actors perform, and skateboarders and jugglers entertain throughout the day and evening. The street market features over 50 different stalls with handmade items, crafts, popular culture, food and drink.

Full details of the event will be posted nearer the time on the official Facebook page. Saripolou and Athenon Street, Tel: 2535 3573, Facebook page: Street Life Festival

May 12-13 & 20-21 Rose F estival The mountain air in Troodos is filled with the delicate scent of rose petals during the annual Rose Festival held in the pretty village of Agros – famous for a special type of bloom, and the distinctive rose water and essential oil it produces.

The festival takes place on two consecutive weekends and features a full programme that includes rose picking, rose bush planting, the distillation of rose oil, workshops, seminars, folk entertainment and an open-air market with various stalls, including traditional food and drink.

Agros Village, Troodos, www.mytroodos.com

May 14 S igns in T i m e and S pace - Open A ir A rt Museum A series of 12 art installations are being placed around Pafos under the umbrella of the ‘Pafos2017 - European Capital of Culture’ events programme, with the first pieces appearing in 2016 along its coastline, and the final pieces appearing by May 2017. The works include sculptures made with different materials, including a geometric marble installation

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and a depiction of Aphrodite the ancient Greek goddess of love draped on a rock. Visitors to the region can take a tour to locate all 12, which will remain as permanent exhibits, turning Pafos into an open-air gallery.

LAPERLA.COM

205B MAKARIOS AVENUE LIMASSOL - CYPRUS TEL 25 82 85 45

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

10-11 JUNE CYPRUS RUSSIAN FESTIVAL

3-4 & 10-11

JUNE TROOODOS SPORTS AND FUN FESTIVAL

13 - 14

MAY GERMASOGEIA FLOWER FESTIVAL (ANTHESTIRIA)

5

23 -25

JUNE SHAKESPARE AT CURIUM, THE COMEDY OF ERRORS

JUNE FESTIVAL OF THE FLOOD (KATAKLYSMOS)

May 13-14

Germasogeia Flower Festival (Anthestiria) The colourful flowers of spring are showcased at the annual Anthestiria celebration, which dates back to ancient times. It is a bright and fragrant festival that features an open-air flower market, entertainment, exhibitions and a parade with impressive floats adorned with elaborate flower configurations. The full programme will be available online nearer the date.

Germasogeia dam car park, Tel: 2587 9898, www.yermasoyia.org

June 3-4 & 10-11 Troodos Sports and Fun Festival The charming mountain roads and winding natural trails of Troodos set the scene for the annual Sports and Fun Festival, which features two weekends of outdoor sporting activities, one in Platres and one in Troodos.

The programme includes hiking, archery, mountain biking, rock climbing and trail running, among other pursuits – and all in the fresh mountain air! The festival is also a great opportunity to explore the villages nestled within the mountain range, while the

June 5

Forestry Department’s nature trails of varying

Festival of the Flood (Kataklysmos)

difficulty levels are also worth the climb. The

The Kataklysmos water-based festival celebrates the island’s connection with the

full programme can be found on the Troodos

sea and water, and is held 50 days after Greek Orthodox Easter. A programme of

Tourism Board’s website closer to the date.

entertainment, water-related sporting activities and competitions, and a traditional

Platres and Troodos villages

fair take place along the Molos promenade. While the festival marks the religious

www.mytroodos.com

date of Pentacost (celebrating the descent of the Holy Spirit on the disciples of Jesus after his Ascension), it is also linked to the biblical flood of Noah’s Ark and pagan waterfront festivals that were held in honour of the goddess Aphrodite in ancient times. The full programme is available nearer the time on the municipality’s

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website.

Molos Seafront www.limassolmunicipal.com.cy

June 10-11 Cyprus R ussian F estival Held for over 10 years now, the annual Cyprus Russian Festival celebrates the unique friendship between Cyprus and Russia, and combines elements from both cultures in one big, two-day festival that attracts thousands of visitors. Highlights include: a gala concert with well-known Cypriot and Russian performers; a ‘high heel race’; traditional Russian village with market stalls; Russian doll painting, and open chess matches.

The festival culminates in an impressive fireworks display.

15:00-23:00 Limassol Zoo Garden Facebook page: Cyprus Russian Festival

June 23, 24 & 25 Shakespeare at Curium, The Comedy of Errors The committee for The Performing Arts for Cyprus Charities performs a Shakespeare play at the ancient Curium open-air amphitheatre every year, with proceeds going to various charities on the island. This year’s production is ‘The Comedy Of Errors’, directed by Colin Garland. The comedy is one of William Shakespeare’s earlier works and his shortest comedy, featuring slapstick elements and a case of mistaken identity.

20:00, Curium Amphitheatre, Tel: 9999 0535, www.shakespeareatcurium.com

June European Contemporary Dance F estival The European Contemporary Dance Festival follows on from the Cyprus Contemporary Dance Festival, with the selected local dance troupes performing alongside dancers from around the world in an event that has become one of Europe’s major dance highlights of the year. Various performances from the participating countries take place throughout the month, with the final dates and performance titles available on Rialto’s website nearer the time.

Rialto Theatre, Tel: 7777 7745 (box office) / 2534 3902 (information) www.rialto.com.cy

AGED

MEAT

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

9-30 JULY International Festival of Ancient Greek Drama 2017

June

Great Ballets 2017 The annual Ballet Festival is one of the premier cultural events on the island.

It features a different international ballet company each year performing one of the greats at the Municipal Garden Theatre. The performance for 2017 will be announced closer to the time. Past performances have included worldfamous productions such as Pierre Beaumarchais’s ‘Figaro’ and Boris Eifman’s ‘Red Giselle’, performed by esteemed ballet companies, including the National Ballet of Kremlin and the Bolshoi Ballet. Further information can be found on the dedicated Ballet Festival page of Limassol Municipality’s website. www.limassolmunicipal.com.cy/ballet

July Platres H erb F estival The Troodos mountain range is home to an astounding 674 different herb species, which are celebrated at the Platres Herb Festival – a showcase of their numerous beneficial uses. Visitors can learn all about the herbs’ properties – how to use them for healing and in cooking – and take an organized walk to see the aromatic plants growing in the wild. The

Theatre troupes from all over the world perform their own adaptations of famous Ancient Greek dramas at Curium amphitheatre and the Pafos Ancient Odeon for the International Festival of Ancient Greek Drama, which is held

event also features herb tasting and a programme of

under the banner of ‘Pafos2017 -The European Capital of Culture’. The plays

entertainment. This is also an opportunity to explore

are shortlisted following a process to select those that preserve Ancient

the nature trails and quaint villages in the wider area.

Greek elements, demonstrate originality, and also reflect the culture of the

For the final date and programme, visit the Troodos

country performing them. The full programme of plays and performance

Tourism Board’s website nearer the time.

Cultural Centre / Main Square, Platres - Troodos www.mytroodos.com

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July 9-30 International Festival of A ncient G ree k D rama 2017

times can be accessed nearer the date on the event website.

Curium Amphitheatre / Pafos Ancient Odeon www.greekdramafest.com / www.pafos2017.eu

IMPORTANT NOTICE: Although all events have been confirmed and were correct at the time of going to press, we recommend contacting the organizers closer to the date of each event, in case of short notice changes or cancellation due to unforeseen circumstances.

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Member of the Lanitis Group of Companies

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.

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Foundations of Hospitality

COSTAS

ANDREAS

YIANNIS

ANGELOS

YIANNOS

NICOLAOU

LOIZOU

IOANNOU

ILLAMBAS

GREGORIOU

Financial Controller

HR & Quality Director

Assistant Hotel Manager

Group Chief Engineer

Group Food & Beverage Manager

Charis HADJINEOPHYTOU

Krystyna Michaelidou

COSTAS NICOLAOU

Duty Manager

Quality & Public Relations

Operations Manager

Manager

ANDREAS

DEMETRIS

Food & Beverage

ALKIVIADES

NICOLAOU

Adm. & Sales Manager

Reception Manager

Assistant Food & Beverage Service Manager

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LEONIDAS LEONIDOU

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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

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KENNY KEUNG

PANICOS

PANAYIOTIS

DEMETRIS

Seasons Oriental

HADJITOFIS

CHARALAMBOUS

HADJIYIANNIS

Head Chef

Executive Chef

Executive Sous Chef

Executive Pastry Chef

54, GEORGIOU A’, GALATEX COMPLEX, SHOP 4 - 5 TEL. +357 25321438, +357 99560020 / LIMASSOL - CYPRUS 285, FRANKLIN ROOSEVELT, ZAKAKI (My Mall), LIMASSOL - CYPRUS TEL. +357 25350200

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

Gastronomy

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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

STALO ARABANTZI

Savvas Papathomas

Restaurant Supervisor

Restaurant Supervisor

Banqueting Supervisor

Vivaldi by Mavrommatis

Seasons Oriental

Head Sommelier

LUXURY WOMEN’S SHOES BOUTIQUE

Olympic Residence Towers 353, 28th October Street, 3107 Limassol, Cyprus Tel. +35(7)2 581 4981

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

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ANNA

MARY

Kindergarten & Moments

DONOVAN

CHRYSOSTOMOU

to Enjoy Supervisor

Shiseido Spa Manager

Fashion Director

ALECOS ALEXANDROU

HEIKE IOANNOU

Le Club Actif Sports Manager

The RESIDENCEs Luxury Suites

In May 2017, the Four Seasons Residences adjacent to the Four Seasons Hotel will be ready to launch a new and extraordinary concept of luxury hotel accommodation in Limassol; a concept that raises the bar, yet again.

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The Four Seasons Residences, that marvelous building that is coming to life alongside the Four Seasons Hotel, will be unveiled by the end of April 2017. Ever since the foundations were laid, the completion of this project – the most recent development by Muskita Hotels – has been eagerly awaited.

The privileged owners of the limited number of exclusive apartments that were available for sale in the building will soon be able to move in. So the time has come to reveal a well-kept secret that was, until now, hidden within the grade A walls of this new landmark of Limassol…

Home Suite Home Although most of the apartments at the Four Seasons Residences were earmarked for sale, Muskita Hotels has reserved a number of them for hotel guests seeking accommodation of the highest calibre. The new collection of the Residences Luxury Suites includes two- and threebedroom suites, as well as the four-bedroom penthouse with rooftop swimming pool, BBQ and entertainment area.

Like any other guest room or suite at the Four Seasons Hotel, these multi-room suites will be bookable either online

F O U R S E A S O N S ne w d im e n sion s

or via the hotel’s reservation office, with a minimum stay of three nights required. In particular for families and longstaying guests who have made the Four Seasons a regular holiday destination, these new suites are the answer. Offering you the space and comfort of a luxurious city apartment, the Residences Luxury Suites reset the dimensions of hotel accommodation.

Dream Combination

} The Residences multi-room luxury suites feature extraordinary interiors, sophisticated amenities and smart-home technology, all enhanced with an uninterrupted panoramic view of the sea.

Four Seasons Portrait

Staying at the Residences Luxury Suites offers you the best of both worlds. You will be dazzled by the generous space, the tasteful interior and exterior design, the exquisite finish and the designer furnishing and décor. Underfloor heating, central air-conditioning, double and in some cases triple glazing, as well as sound insulation reflect the level of comfort. Walk-in wardrobes, high-end fixtures and fittings, and smart-home technology are the indicators of ultimate sophistication. And to balance all this man-made magic, the uninterrupted, panoramic sea view is beyond words.

Now take this living concept and enhance it with all the VIP services and facilities available at the Four Seasons Hotel, and you will fully understand what the Four Seasons Residences are all about. Whether you need housekeeping, butler, concierge or reception services – it’s all provided.

The lavish Four Seasons breakfast is yours to enjoy at Café Tropical, as usual. Room Service? Absolutely. Porter? Just a phone call away. In fact, your in-suite tablet allows you to book your dinner table or spa treatment without even picking up the phone. And of course, the hotel pools and leisure facilities are at your disposal, including the new and exclusive adults-only pool at your doorstep.

Naturally, the Residences Luxury Suites go hand in hand with discretion, safety and security, granted by the 24-hour welcome desk, 24-hour security and gated underground parking. For friends of the Four Seasons, this is indeed the missing link between their preferred hotel and their home.

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A C C O M M O D A T I O N welcom in g te ch n olog y

text M a r i o H a ji lo i z i s

SMART

hospitality Technology and Four Seasons hospitality were united in last year’s comprehensive renovation of the hotel. Like every lasting relationship, this is a marriage that requires – and receives – ongoing attention and investment in order to grow.

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Tapping into the latest advanced technology that best suits the needs of hotel guests is no easy feat. Over the past 12 months, the Four Seasons has been doing just that, especially since the recent extensive renovation across the hotel.

With new ‘smart-room technology’ now in the guest rooms, the hotel set out on a mission to make your stay as comfortable and hassle-free as possible.

One way it achieved that goal with resounding success was by introducing new in-room 9.7-inch Samsung tablets which essentially operate as your ‘onestop-shop’ for various services.

From controlling in-room lighting, air conditioning, electric curtains, ‘Do Not Disturb’ or ‘Make Up My Room’ lights outside your door, to ordering room service and booking spa treatments – it’s all there, at your fingertips.

“Looking at the wide age range of our guests, we realized – looking five to ten years ahead – our clientele is much more ‘involved’ in tech; so we decided to introduce this tablet,” says Executive Director Nick Aristou.

The tablet is not only a ‘smart’ universal remote control for various functions in the room, but also a source of all the hotel information and services you might need during your stay. After viewing the room services menu on your tablet, you can ‘click and order’ for delivery of your food and drinks order – a feature which has seen room service orders increase by 30 percent since the tablets were introduced. “Guests responded enthusiastically,” says Nick.

“Ordering room service has proven to be the most popular tablet functionality so far.” You can also use the tablet to view and book spa treatments, browse the web, and give feedback on your stay.

From a sustainability perspective, the tablets have eliminated paper from the guest rooms – such as the previous in-room dining menus, hotel information directories and letters with various messages that are sent up to your room. “Each guest now gets personalized notifications – from taxi pick-up to check-out times – sent directly to their tablet,” Nick adds.

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ALWAYS CONNECTED

a special tablet at reception

To ensure that you are ‘connected’ wherever you may be at any time within the hotel, the Four Seasons invested over €100,000 over the past two years to upgrade WiFi connectivity to 8MB in-room and across all public areas, including the lobby, ballrooms, restaurants, swimming pools and on the beach. Guests are also able to connect up to 8 personal devices in-room, meaning that being online at the hotel has never been easier.

A WiFi-based call button system is also available on the beach, enabling sunbed users to alert waiters without getting up. All you have to do is push your ‘Syscall’ button, and a waiter will soon come over to take your order.

allows you to check out from your room and have the invoice sent to you by email.

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APPS ON THE GO Another new technological step forward this year, and a first for the island’s hotel industry, is the incorporation of Four Seasons’ restaurants in the global OpenTable reservation system.

This means you can now make reservations at the hotel’s restaurants through your phone using the OpenTable app – in addition to the booking options via in-room tablets and the hotel website. The OpenTable app allows you to peruse the restaurant menus, see available dates and times to book, and read reviews.

In the tech pipeline, guests can look forward to a first iOS and Android app for the hotel. “It will essentially be a smaller version of the in-room tablet, which is expected to be ready for spring or summer 2017,” Nick says, and it will serve a very useful purpose: As soon as you book a room at the Four Seasons, your confirmation process will include an email with a link to download the app, which will provide all hotel news, information, and weather updates, and will enable restaurant reservations. It will even have the functionality to unlock your bedroom door so keys will no longer be needed.

Whether we like it or not, technological advancements are increasingly becoming more evident, and in many cases ‘essential’, in today’s world. The Four Seasons has made it clear that it is embracing these advancements to the maximum, for the optimum benefit of its guests.

Luxury properties on the Beach

View of Aida and Carmen House and OPERA’s communal swimming pool

In the heart of Limassol, OPERA by ASKANIS offers luxury properties for sale in a unique surrounding and a relaxed atmosphere on the prestigious seafront of the Mediterranean sea. OPERA offers a rare chance to enjoy exceptionally high standards and a lifestyle on the beach that is both elegant and appealing to the discerning buyer.

VILLAS

MAISONETTES

A PA R T M E N T S

PENTHOUSES

The exclusive OPERA by ASKANIS with exquisitely luxurious villas and apartments facing the beach, is one of Limassol’s most desirable locations. The project enjoys a generously large swimming pool designed with delightful bridges, waterfalls with a deck in the middle, ideal for sunbathing. Other amenities include a private gym, a hammam and a sauna.

Access to the beach is through beautifully landscaped gardens, enhanced by many water features around the project, beautifully lit up at night.

Quality you can Trust

Entrance of Carmen House

Villa La Boheme, beachfront villa

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

Bridge that leads to the villas & communal swimming pool

WINTER pleasures text M a r i o H a ji lo i z i s

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Cyprus is known for its year-round sunshine and mild winters.

And yet, despite this pleasurable fact, there are still times when staying indoors provides the best, and most enjoyable, options.

Enjoying a winter holiday packed with activity or a business trip with a full agenda? Don’t miss the opportunity to explore the new and recently upgraded indoor leisure facilities at the Four Seasons.

The most obvious place to start is the indoor pool, which was fully re-creating during last year’s full renovation programme. With its fresh water maintained at a comforting 29˚C all year round, the newly designed pool is 20 metres long and 10 metres wide.

Executive Director, Nick Aristou, says: “Our aim was to offer our guests a larger indoor pool where they could enjoy actual exercise in the water. So as part of the renovation we did last year, one of the major projects was not to redesign the pool, but to completely recreate it; we literally dug out the whole area and rebuilt a brand new one, in a traditional rectangular shape.”

To enhance the new pool, a built-in jacuzzi was added.

“It’s more ‘swimmer friendly’, a much more modern, stylish and practical swimming area,” Nick says. And this winter, guests can also enjoy water aerobics classes in the indoor pool on Mondays, Wednesdays and Fridays.

COMBINED PLEASURES

benefits of sauna, steam room and ice room.

REJUVENATING EXPERIENCE For more insight into the benefits of swimming, sauna, steam room and ice room, and how best to take advantage of them, have a chat with Sports Manager Alecos Alexandrou: “The new facilities are deliberately located near the indoor pool to offer a complete and healthy indoor swimming experience,” Alecos says. He recommends starting with a swim, then using the sauna and/or steam room first before braving the chill of the ice room. “This will give your skin a complete and powerful rejuvenating treatment,” said Alecos.

The sauna’s heat soothes nerve endings and warms and relaxes muscles, thereby relieving body tension and stress, and minimizing joint pain. This is especially appreciated by those suffering from arthritis, painful migraines and headaches.

The steam room will help open up airways to improve breathing and alleviate any congestion. Wet heat thins and opens up mucous membranes, which helps to relieve pressure.

This is highly beneficial for those who suffer from asthma and bronchitis, as it helps with sinus relief. The steam room also boosts metabolism and can aid with weight loss.

To wrap up the rejuvenating experience, the ice room will give you a natural energy surge: applying ice to the skin increases heart rate, resulting in a blood rush through the entire body. Many will be surprised to hear some additional benefits of cold temperatures: Pores and cuticles are tightened, which prevents them from getting clogged; the skin’s natural oils are captured and preserved; hair follicles are flattened, making your hair appear stronger, healthier and shinier. Who would have thought that the cold could actually make you more beautiful?

In short, and much as we all love and enjoy the outdoor opportunities available in Cyprus thanks to the mild Mediterranean winters, it is good to know that on that odd rainy day, staying indoors at the Four Seasons can be a wonderful experience.

Four Seasons Portrait

Adjoining the indoor pool area are two steam rooms, a sauna and a new ice room. All rooms are unisex and open to all resident guests free of charge. During the pool’s reconstruction programme, a second private steam room was introduced to complement the first: the new steam room was specifically designed for two, so couples can enjoy the experience together.

Also new to the indoor leisure facilities is the ice room, where you can smother yourself with ice to cool off after visiting the sauna or steam room. All three rooms are available on a ‘first come, first served’ basis, with no bookings required.

A swim in the brand new heated indoor pool can be enhanced with the

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text

p h o t o g ra p hy

E m i ly M i l l e t t

DEC AUDIOVISUAL

Moments to enjoy

Four Seasons Portrait

© CHRISTOS PAPANTONIOU

In a destination like Cyprus, widely celebrated for sunny days, sandy beaches and clear waters, the gentle touch of winter is your cue to venture inland and explore a wealth of activities and experiences. The Four Seasons ‘Moments to Enjoy’ Manager Heike Ioannou extends an invitation…

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F O U R S E A S O N S s igh t s e e in g

Visit the Monastery of Panagia with its 12th century church and

experience authentic Cyprus as you

stroll around the picturesque village of Lania.

Cyprus, renowned as a popular summer destination, is just as appealing in the less busy, off-peak seasons. And while only the bravest of guests might venture into the sea during the colder winter months, the Four Seasons offers a plethora of alternative leisure activities and experiences that can be enjoyed all year round.

Among these offerings are excursions organized by the hotel’s activities department, under the banner of ‘Moments to Enjoy’, led by ‘Moments to Enjoy’ Manager Heike Ioannou. The series of three free guided walks and bespoke special interest tours are curated for guests of all ages, who are keen to scratch beneath the surface and uncover the history and culture of the destination.

Heike’s tours take place every Monday, Tuesday and Wednesday morning at 11am, offering a window into the island, far beyond the pleasures of the swimming pool and the beach.

SHARING A PASSION

A German national who has lived in Cyprus for over 25 years, and has been working at the Four Seasons for most of that time, Heike describes herself not just as a representative of the hotel, but as a representative of the island. “I want to make guests love the island as I do, and I want to show this on the tours,” she says.

It is with these passionate emotions for the island that she now calls home that Heike fuels her ‘Moments to Enjoy’ experiences at the hotel. She won’t only show you some of Cyprus’s most interesting and off-the-beaten-track destinations, she will also help you witness and understand some of the more intricate local aspects of this country’s rich and fascinating culture. “These tours are exciting for guests because we don’t only visit interesting locations, we also learn about the history, the way of life and the mentality here in Cyprus,” Heike explains.

ANCIENT HISTORY Four Seasons Portrait

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On Mondays you can join other guests and depart from the hotel at 11am for a short 30-minute walk along the vibrant seafront to the fascinating ancient city of Amathounta. The history buffs among you will be fascinated to learn how the indigenous residents lived in the early 10th century BC, as you explore the archaeological remains of their marketplace. After a stroll around the site

} – during which Heike will point out the old bath house, ancient latrines, water tanks and shopping areas – you will return to the hotel on foot, taking with you your newfound knowledge of an important chapter in Cyprus’s ancestry.

The Amathounta walk allows you to explore archaeological remains from the 10th century BC.

and pomegranate trees, and share with them many other interesting facts about the authentic Cypriot culture. All of this is very interesting for the guests of our hotel.”

FOR THE LOVE OF WINE AUTHENTIC CYPRUS

For those looking to delve a little deeper into Cyprus’s surprisingly prolific wine scene, on Wednesdays Heike will take you 30 minutes outside Limassol, to the Cyprus Wine Museum in the charming coastal village of Erimi.

Here you will participate in a private tour of the museum with an experienced wine connoisseur who will share indepth knowledge regarding the processes and history of winemaking in Cyprus. The tour is followed by a short film offering a visual narration of the island’s long-standing relationship with wine, and then, for the more seasoned oenophiles among you, a wine-tasting experience in the cellars provides the perfect, firsthand conclusion to the excursion.

For the Amathounta walk on Mondays, no reservations are necessary; just meet Heike at reception by 11am. Advance reservations are necessary for the tours on Tuesdays and Wednesdays, so Heike can arrange adequate transportation.

Four Seasons Portrait

On Tuesdays Heike runs what she likes to call “the more authentic Cyprus tour,” which will take you 45 minutes outside Limassol, to the Monastery of Panagia (Virgin Mary) Amasgou. Here you will have the unique opportunity to speak to the nuns who live in the monastery, and learn about the history of the original 12th century church and the beautiful paintings that still adorn its walls today.

Not usually open to tourists, this tour really offers a very special privilege which most visitors to Cyprus don’t have the chance to experience.

After the tour Heike will take you on a walk around the picturesque village of Lania, where you will catch a glimpse of genuine village life in Cyprus. Stop off at an old wine press and an old olive press, and learn how the Cypriots of bygone times made typical traditional products that are still key to the local food industry. Finally, to conclude the trip, you will have a chance to have a break in a traditional rural coffee house – a ‘kafenion’ – for a refreshment before returning to the hotel.

According to Heike, the monastery is the most popular of all the tours, because it is not merely a simple sightseeing expedition, but rather a personal discovery of the original rural Cyprus.

“The monastery tour is also an excursion about Cyprus, because we go to the mountains, we see the little villages, and when we walk around Lania, I tell them a lot of things about the way of life. I tell them what people do, how they live and what they grow. I show them the olive, orange

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text DINA M Y LORDOU

WEDDING wishlist

Times change, trends change, but some things seem everlasting – such as the desire for a memorable wedding.

The Four Seasons has the team and the capacity to deliver.

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F O U R S E A S O N S p e r fe c t w e ddings

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Many people will tell you ‘it’s all about the dress’. And although the wedding gown captures the romance, extravagance and the bride’s long-standing fantasies, it is ultimately a matter of taste. The setting and banqueting on the other hand, well, they will be praised (or not) long after the big day has come and gone.

That’s why the bride and groom – and their parents – often spend weeks and months scouting and scanning the various venues and menus. They want to make sure they have the space they require, the service they expect, and an atmosphere that will create lifetime memories.

Couples choose the Four Seasons because they want to be sure that whatever is agreed will be delivered as promised.

Leonidas Leonidou, the Four Seasons F&B Administration and Sales Manager, says: “Couples choose the Four Seasons because they want to be sure that whatever is agreed will be delivered as promised – that’s what has made the Four Seasons what it is today.” Next step? Talk to Leonidas and his team.

Setting the scene

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Unless you’re a professional, or parents of the third child to get married, planning a wedding can feel like being thrown in the deep end of a pool during your first swimming lesson. You suddenly realize that this is not a one-act play.

You have to decide where the wedding ceremony will be held (depending on whether you’re having a Greek Orthodox church service, an Anglican church

service or a civil marriage), where you will host the cocktail reception, and then the actual wedding dinner. And of course, it all depends on the number of guests you are expecting.

The good news is, the Four Seasons team has analyzed all the variations. Whatever the scenario, they can propose a venue that is elegant, sophisticated and utterly romantic.

Venues with a view

Wedding flavours There is no doubt, the essentials have to be there: sparkling champagne, fine finger food, and of course a

and all the extras With the venues and menus chosen and agreed, your Four Seasons coordinators will offer you all the support you need with endless extras: airport transfers for your guests arriving from abroad, flower arrangements, room and table décor, photographers and entertainment. Book your appointments at the hotel’s hair salon to ensure that you’re all set for the cameras, and treat yourself and your partner to an intimate spa journey at the in-house Shiseido spa.

In other words, discover what so many other wedding couples before you have experienced: when it comes to offering guests a customized proposal, the Four Seasons is known to pull out all the stops. As Leonidas says: “We could mention a long list of high-profile couples who have celebrated their wedding at our hotel. But that is not the point. What matters is that every couple enjoys the same attention and commitment; because every Four Seasons guest is a VIP.”

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To exchange vows in the presence of your nearest and dearest, choose the small chapel on the Vista Terrace, or a marquee directly on the pier, flanked by the sea. Intimate cocktail receptions for couples and their guests from overseas can be held outdoors on the terrace or indoors amid the greenery of the Garden Court. The new adults-only Garden Pool area overlooking the sea is currently the most attractive setting where up to 1000 guests can comfortably sip champagne and savour delicate canapés.

For your outdoor lunch or dinner, the pier, the new Café Tropical area, and the Garden Pool area can be arranged and decorated to accommodate different group sizes up to 300 guests.

If you’re planning on having an after-dinner party with entertainment, the Summit Room is recommended for up to 50 guests, while up to 300 guests can be accommodated in the pillar-free, high-ceiling Ballroom with stunning lighting system that creates a party atmosphere all on its own.

wedding cake that bears the signature of the hotel’s renowned patisserie. For the serious business of choosing the menu for a sit-down dinner or a full-scale cocktail, Leonidas might recommend a proper tasting – wherever feasible – to ensure that the award-winning chefs create a symphony of flavours that will charm you and your guests.

From buffet luncheons to themed buffet dinners or set multi-course menus, the Four Seasons culinary team will design a meal to match the occasion. This is, after all, your special day.

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A Colorful Comeback

Since 2001, Colors café has been somewhat of an institution in Limassol. Inspired by a dedication to excellence and a following of dedicated regulars, its evolution has placed Colors in a category of its own. As its latest incarnation approaches completion, its grand opening promises to be well worth the wait.

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The initial months of 2017 find the Four Seasons at the cusp of the next chapter in its history, which includes the re-opening of the much-anticipated new Colors café. For over 15 years, it has graced the leisure time of countless visitors with moments of luxury and elegance. Throughout the day, it has entertained guests seeking the very best in sweet and savoury treats. “Colors had firmly established itself as the most popular café society spot in Limassol; its 18-month absence from the café circuit has left many fans craving for its return,” says Nick Aristou, the Four Seasons

Executive Director. “The month of May will mark a new chapter of Colors with many surprises in store, from the décor to the menu.”

From sunrise to past midnight, it has long been a go-to point for relaxing mornings, an afternoon respite or cocktails in the evening. Upon its return, Colors café will be bigger and better than ever, thanks to a revised concept and vision.

“Luxury and quality have been our guiding principles all along, but this next phase will take the Colors experience to a whole new level,” says Nick. Impressive furnishings

C A F É C U L T U R E th e n e w colors

} Impressive furnishings and state-of-the-art fixtures will create an ambience akin to a high-end venue.

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and state-of-the-art fixtures will be introduced to create an ambience akin to a high-end venue. Nick continues: “The space will cover almost double its original area and will boast a lavish double height ceiling for added grandeur.”

The re-engineered menu will encompass an extensive array of items to satisfy every appetite and craving. Together with the long-standing favourite pastries, salads and wraps, one area will become the Four Seasons boulangerie – a recent master stroke of the culinary team and a soon-to-be Colors showpiece. “Whether you are ordering à la carte or would like to enjoy at home, gourmet sandwiches will be prepared with your choice of bread and ingredients from our delicatessen,” says Nick. “With the addition of our bread selection, we aim to provide a greater balance between savoury and sweet creations in order to suit all tastes.”

In line with Colors tradition, the signature desserts will be readily available for every sweet tooth. Together with freshly brewed coffee, artisan teas and unique cocktails, there will be servings of homemade gelato, delectable cakes and desserts galore, all with the Colors stamp of artistry. The recent collaboration with a world renowned chocolatier, pastry and dessert chef has augmented the skill set of the Colors team even further. “We invited Oriol Balaguer, a Spanish master in the industry who began his career at El Bulli – one of the best restaurants in the world – to share the latest techniques with our team,” says Nick.

In short, Colors will provide a food hall of tantalizing delicacies beckoning to be explored, one by one. Soon, Limassol’s intimate gatherings will return to their precious meeting point and all will marvel at the island’s hottest headquarters of café culture.

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Exclusive at Firenze Boutique 227C Makarios Avenue, Doma Court, Limassol 3105.

Tel: +357 25 589880, Mobile: +357 99 762590

B A R spirit of cre a tivity

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A RUM revolution

Its empire began in Caribbean sugar cane fields, and today rum continues to reign over the bar shelves as a mixology staple. While many spirits take pride of place as summer or winter favourites, rum transcends all seasons with its spectrum of textures and flavours.

Rebel A fortified serving of premium aged rum and distinctive ingredients unite to create a bold statement of flavours.

A nectar of tangy forest fruits creates the velvety texture and cuts through coconut liqueur and red vermouth to balance the sweetness. An element of surprise awaits in the smoked vanilla and tonga beans that dominate the finishing notes.

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B A R s p i r i t o f c r e a t ivit y

} Nos Vemos With its name meaning ‘see you later’, this enticing concoction will be sure to lure you back for another round.

12-year oak-barrel Diplomatico rum is greeted by the rich aroma of Frangelico hazelnut liqueur.

A dash of almond- and rum-infused tea offsets the sweetness.

Hints of fresh lime, honey and chilli flakes complete this medley to create the warmest welcome.

} Old Cuban Lime juice is another export of the Tropics and a classic feature in

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rum mixers. In this creation, mint leaves elevate the citrus undertones, and Angostura bitters add further complexity. Topped with the fizz of champagne, any vintage brand of your choice will suddenly offer a spring with every sip.

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Whether there’s a hint of a chill in the air or endless sunshine, rum is a non-mover when it comes to bar aficionados. Its heady, potent quality makes it somewhat of a chameleon: its rich texture can enrich an ice-filled refresher, and yet it is particularly pleasurable as a standalone tipple.

Rum is a unique nectar extracted from sugar cane molasses or juice through careful fermentation and distillation. The bulk of the world’s production still originates in the Caribbean, with most historians agreeing on Barbados as the starting point.

The discovery of the Americas marked the beginning of rum’s international appeal as it soon dominated the Atlantic trade routes. Many sources refer to its use as a currency: Europeans used rum as a medium of commercial exchange while exploring Africa in the 18th century. It was even used as a bargaining weapon to bribe voters during elections in 19th century America, making rum an object of desire throughout history.

Rum comes in various grades, determined by their ageing process. Dark rums have a distinctive black, brown or red colour as they are made from caramelized sugar and molasses. They age longer in heavily charred barrels and sport deeper texture and flavour. Gold or amber rums are mediumbodied and undergo a shorter ageing period, while light rums are a sweeter, milder alternative.

Traditionally, only light rum lends its sweetness to cocktails, as darker rums are enjoyed straight or on the rocks. At the Vista, however, even oakaged dark labels enter the shaker and break the taboo beautifully. The creations on offer will make you keep your drink firmly within reach.

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Organza and lace top – Rhea Costa Earrings and ring with white and black diamonds, all

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set in 18-karat white gold – Leo Pizzo (Christian Xenon)

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King or snow crab ravioli with artichoke purée infused with olive oil, lemon confit and avruga caviar, served with crab emulsion

H I G H L I G H T f ood m e e ts fa csh ion

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ANTONI S ENGRA F OU

Cuisine

& Couture Vivaldi by Mavrommatis and the Four Seasons Boutique are masters in their own right, yet with a similar creative process at the heart of their collections.

Every season both exhibit unrivalled signature pieces, inspired by diverse influences coupled with a spirit of relentless creativity.

This visual presentation celebrates the very best in fine dining and high fashion available at the Four Seasons.

Pan-seared scallop with smoked caviar, baby spinach purée, scarmorza cheese and crispy parsnips

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H I G H T L I G H T fo o d me e t s fashion

Philipp Plein dress with bellshaped skirt in textured crepe .

Ring, pendant

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and earrings in 18-karat rose gold with diamonds and sapphires – Casato Dragon Eye Collection (Stephanides)

What do the little black dress and foie gras have in common? both are classic AND TIMELESS creations THAT always leave an

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unforgettable impression of elegance and luxury.

Foie gras marinated with creme de cassis, port wine and five spices served with fig confit with red wine and port, sweetcorn purĂŠe, forest fruit condiment and brioche

H I G H T L I G H T fo o d me e t s fashion

Colour is the trend du jour in desserts and accessories.

Warm colours in CONTRASTING hues create eye-catching prints and combinations to accentuate the avantgarde design at play.

Light white chocolate cream with raspberry twill, red fruits

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and rose petal gelato

Limited Edition Garavani Glam Lock snakeskin leather bag –

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Valentino

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18-karat pink gold ring with 0.25-carat diamond, four-band ring in 18-karat pink gold with pave diamonds, pink gold bangle bracelet with black ceramic, Serpenti Spiga watch in black high-tech ceramic and pink gold – Bvlgari

} This collection of dim sum unlocks a sequence of flavours. Similarly, a complementary white wine begins with a fresh fruit aroma and leads to a crisp, dry finish.

The aromatic lemon chicken (above) calls for a tangy accompaniment of greater body, and a fragrant

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rosĂŠ perfects the taste ensemble.

G A S T R O N O M Y orien ta l va ria tion s

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JO M i c h a e l i d e s

A Culinary

Dialogue Selecting the appropriate wine for your meal is a challenge, especially in Asian cuisine, which is relatively unaccustomed to the practice.

The new degustation menu at Seasons Oriental offers a spin on tradition as signature dishes and the sommelier’s recommendations enter a cultural exchange of flavours.

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CA GR AES T chRo cOo N laO t eM wY e e okr ie n t a l variations

The heartiest feature on the tasting menu makes a grand entrance in a traditional casserole.

Succulent wok-fried cuts of beef tenderloin entertain the palate with subtle whispers of ginger and spring onion.

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The king prawns are a refreshing sequel as tangy pak choi and lotus roots offer freshness amongst the spice.

Fried rice with asparagus and bean sprouts completes the Chinese experience.

F LLAIVMOAUSRSSOorie L d ia n ta ryl

A spring roll with a tart apple filling includes the honey-like flavour of the jujube fruit

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with a dusting of cinnamon and toasted sesame seeds.

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A dessert inspired by the sweet and sour element of Oriental cooking.

Enjoy your appetizers

To celebrate this feast

A harmonious union

with a chilled, dry Riesling that combines

of Oriental delicacies, a rose by the Greek

of Cypriot and Chinese tradition thanks

both a full-bodied structure and a perfume

label Techni Alipias will hold its ground

to this sweet dessert wine by Kyperounta

of apples and limes. As the plate unravels

with its broad bouquet compounded of

winery. A fine aroma on the nose, with

ripe strawberries, blackberries and black

chocolate and coffee dominating, the first

cherries. With its name translated as ‘the art

impression is one of a subtle round taste

of zest and acidity to refresh the palate.

of removing one’s sorrows’, it combines spicy

combining vanilla and caramel notes

notes with a refreshingly crisp texture to create

which then carries through every sip.

the liquid embodiment of enjoyment.

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a complexity of flavours, Peter Lehmann’s Eden Valley adds an all-important element

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DINEaround A gourmet excursion

FOUR SEASONS RESTAURANT COLLECTION VIVALDI by Mavrommatis

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S e a s o n s O r i e n ta l

Seafood Bar

Cuisine

Cuisine

Cuisine

Fine Mediterranean

Authentic Oriental

Fine Seafood and Sushi

Opening time: 19:30 Last order: 22:30

Opening time: 19:00 Last order: 23:00

Opening time: 19:00 Last order: 22:30

Combining award-winning Italian cuisine and the Four Seasons long-standing relationship with Cypriot Chef Andreas Mavrommatis from Paris, the new Vivaldi by Mavrommatis serves an extended menu of fine and fresh Mediterranean cuisine. Culinary highlights originating in Spain, Italy, Greece and Cyprus are enhanced with Four Seasons ambience and service.

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.

Summery seafood dishes, as well as sushi and nigiri prepared on the spot, and the finest treats including oysters and caviar are served on the terrace with the perfect sea view.

The wine list offers the ideal accompaniment, from white Burgundy and Chardonnay to Ruinart Champagne.

G U E S T p rivile g e s

Our DineAround programme, which offers you exquisite meals at preferential prices, will once again be yours to enjoy when our outdoor summer restaurants re-open on 1 May 2017.

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

THE 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 €53 per person. At Limanaki you can choose one of two pre-set menus.

Cuisine Premium classic grill menu

Opening time: 19:00 Last order: 23:00

Opening time: 19:30 Last order: 22:30

Undoubtedly Limassol’s finest fish restaurant, Limanaki has been further upgraded to welcome you in a seafront setting 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.

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 is applicable for a minimum of 3 dinners in the restaurants of your choice from the DineAround collection.

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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Cuisine Fine fish restaurant

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at your

ROOM SERVICE

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DINA M Y LORDOU

LOUCA S TUDIO S

F O U R S E A S O N S room se rvice te a m

MARIOS TSIOUROUTTIS and his team serve individual guests as well as conference groups.

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Room Service is one of the luxuries associated with accommodation in a high standard hotel.

It is also one of the most sensitive services, demanding tact and discretion, combined with a constant state of high alert.

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F O U R S E A S O N S r o o m s e r vice team

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In the hospitality industry, Room Service could be regarded as a parallel universe. Unlike restaurants and bars, it offers you food and drink within a private context, not seen or shared with other guests. It’s that direct corridor between the kitchens and the guest rooms.

Even if you have never actually picked up the phone to place an order, you still enjoy the discreet attention this department provides. The fresh fruit you find when you enter your room; the hospitality tray and minibar that are topped up every day; your welcome and good-bye gifts – these are the calling cards of the Four Seasons Room Service team.

But that’s not all. This department commands a broader territory, serving not only individual hotel guests, but also conference groups. It’s a spectrum of responsibilities extending from private and spontaneous orders to extensive pre-planned needs – around the clock.

An eye for detail

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“Our department is one of the few departments of the hotel that operate 24/7,” says Room Service Supervisor, Marios Tsiourouttis, who was practically ‘raised’ in the Room Service world. With 20 years of experience, he leads a team of 17 members, charged with delivering and setting up all food and drink items that go into the guest rooms and any meeting rooms.

It all sounds straightforward until Marios goes into the details; details that don’t enter the radar zone of most people, but as a whole make your hospitality experience

more sophisticated, more enjoyable. Think of cups that are all set at the same angle; appetizing arrangements of food and drink; pristine tablecloths and skirtings. An endless list of tried and tested guidelines, aiming to please you. And then there is the whole issue of conference space, capacity, and room arrangement…

High alert Marios says: “Our team is responsible for meetings and conferences in all the hotel’s function rooms: the threepart Ballroom, the Summit Room, three board rooms and sometimes the Vivaldi Restaurant, if it is booked for a corporate function.” Nothing to panic about, until you realize that all these rooms could easily be hosting different events on the same day, all requiring coffee breaks, snacks and meals, at a specific time – which might be revised without notice, if the agenda calls for an unexpected change.

Marios recalls: “On one occasion, the clients had a change of heart, and asked if they could switch from one function room to another… on the same day. In another instance, the seating arrangement had to change from theatre to classroom style, in 20 minutes.” Like the boy scouts of the F&B Department, the Room Service team’s motto is… ‘be prepared! And yet, Marios proudly notes that he has not heard a single complaint over the past year; and he knows why.

Room Service success The secret of success is… no secret at all. As in other departments across the hotel, it is based on a two-step formula. Step one: focus on the guests. Step two: work as a team. This is where Marios’s personality, people skills and leadership come into play. He says: “I started at the bottom, so I know exactly what each member of the team needs to do – and I’m prepared to step in wherever necessary. Being promoted to the position of Supervisor is an amazing reward for my hard work. But now, more than ever, I want to make sure I don’t fail or disappoint anyone; not my colleagues, not the management, and definitely not the guests.

We work like a chain, each link is important in order to deliver smooth and uninterrupted service.”

Indeed, Marios and his team are a paradigm of teamwork. In the famous words of Alexandre Dumas, they are ‘all for one, and one for all’.

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Amathus Avenue, Elemaya Court 6, (Opposite Four Seasons Hotel) P.O. Box 54415, 3724, Limassol, Cyprus

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Christina Arestis and Ryoichi Hirano bring world-class ballet to the Cyprus stage on the occasion of the 10th anniversary of Dancecyprus.

C U L T U R E C yp ru s b a lle t

text ALEXANDER DAVIDIAN

Raising

THE BARRE With over a hundred dance schools and a stream of Cypriot professionals performing in world-class, international companies, Cyprus surprises many with its hidden potential. As Dancecyprus makes the case for a permanent home for the island’s ballet talent, we had the opportunity to meet some of them at the Four Seasons.

A hall flanked by mirrors; a wall-to-wall barre. In the centre, spare frames moving to music with a suppleness only supreme dedication and native talent can foster. And finally, the culmination on stage: an extravagance of lines, executed with precision and a calm audacity.

This is the magnificent alchemy of ballet, and one not immediately associated with Cyprus, where the public is better acquainted with the roar of a stadium than the rapture of a pas de deux.

Nonetheless, the island can be rightfully proud of accomplished professional dancers such as Christina Arestis and Anastasia Paschali, Soloists to the Royal Ballet at Covent Garden and the Royal Ballet of Flanders respectively.

UNDENIABLE TALENT

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Born in Glasgow, Arestis moved to Nicosia as a threeyear-old, where she began studying dance with Sylvia Agapiou and Catherine Dawson. Aged six, her civil engineer father moved the family to Bahrain and then Oman, but she continued dancing, eventually returning to Glasgow, where

further studies led her to became a Junior Associate of the Scottish Ballet.

From there, her undeniable talent won her a place at the Royal Ballet School, and she joined the renowned Royal Ballet Company at 18. Some 20 years later and now a Soloist, her passion for her art remains undiminished.

“It's the only world I’ve known. It’s like a big family, everybody’s incredibly supportive,” she says, citing the hours she and her fellow dancers spend together during the long, gruelling six-day weeks, where up to three shows can be in rehearsal simultaneously. It’s a commitment that is absolute, and must be juggled with the responsibilities of also being a wife and mother to an eight-year-old son.

But unlike the world of professional sport, ballet has a gentle side, as Aresti explains: “Although we’re athletes, we perform as a company, so psychologically it’s more gentle.”

Paschali’s career has had a similar trajectory. Born in Pennsylvania, and coming to Nicosia at an early age, she quickly displayed a great gift for dance, receiving instruction from Avgi Papakyriacou. Studies in the US and UK followed,

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C U L T U R E Cyp r us ba lle t

Cypriot dancers Christina Arestis (left), soloist to the Royal Ballet at Covent Garden, and Anastasia Paschali (right), soloist to the Royal Ballet of Flanders, are inspiring role models for budding

winning her a place at the Royal Danish Ballet where she became the youngest company member at the time.

In a rare break from the terpsichorean arts, she returned to the island in her twenties to pursue a degree in psychology.

But, no sooner had she earned her BA, she accepted a place at Leipzig Ballet in Germany. Today she is a Soloist at the Royal Ballet of Flanders in Belgium.

A HOME OF THEIR OWN

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Yet, despite Arestis and Paschali headlining a stream of such Cypriot professionals, the island remains the only European Union country lacking a permanent ballet company of its own. But at least one organization – the non-profit Dancecyprus – is working hard to undo this statistic. Its Founding Chairman Jacqueline Owen, argues: “This is a great shame, since we have the talent and we have excellent teachers.” Proving that point, Dancecyprus has been putting neoclassical ballets among its other ballet-promoting initiatives, since 2006.

An Associate of the Royal Academy of Dance but originally from New Zealand, Owen settled on the island in 1971 with her husband, the painter Michael Owen. She has been active as a teacher and a champion of ballet in Cyprus ever since.

Despite the dearth of resources in the decades that followed,

© Hans-Gerritsen

© Yiorgos Eressios

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local talent.

Owen joined forces with other ballet teachers and leading cultural figures – such as the classical pianist Martino Tirimo – to found Dancecyprus in 2005. Their mission? To establish a permanent national company, allowing Cypriot ballet dancers a career on their own soil.

As for Dancecyprus, it celebrated its 10th anniversary gala this past September, with Limassol and Nicosia performances featuring Honorary Founder Arestis and Paschali – who often comes back to teach the Juniors – as well as Royal Ballet Principals Edward Watson and Ryoichi Hirano, First Soloist Yuhui Choe and Royal Ballet of Flanders Principal Gabor Kapin.

Also participating were Dancecyprus’s Junior Associates – 13 to 18-year-old Cypriot talent drawn from across the island’s dance schools – in works choreographed by Royal Ballet Soloist Kristen McNally, former Royal Ballet of Flanders Soloist Altea Nonez, Margarita Makridou, Fouli Stylianidou, Ilaria Larkou and Valeria Makri.

MATERIALISING THE DREAM But it’s a constant battle between triumph and tremendous odds. “We struggle to pay for dancers and theatres and costumes and flights, and then we’re at rock bottom again and we have to let the dancers go,” says Owen.

© Yiorgos Eressios

Cyprus public’s appreciation of ballet through regular local and guest performances and other initiatives.

© Yiorgos Eressios

© Yiorgos Eressios

Since 2006, Dancecyprus has been cultivating the

As an example, Owen refers to a new Dancecyprus ballet entitled Galatea Myths, which was created by prominent choreographer Davide Bombana and is set to debut as part of the Pafos2017 European Capital of Culture programme. The ballet will have to be rehearsed in two 30-day sections with an interval of several months, as the available funds do not allow an uninterrupted commitment from local dancers, and external soloists can only be spared by their companies for very restricted time windows.

Meanwhile, to materialize the dream of a permanent Cyprus company, ballet must also be positioned as the accessible cultural offering it truly is, echoing the Royal Ballet’s drive to build its relationship with the public by teaching workshops and giving presentations in schools.

FUTURE PROMISE

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To this end, Dancecyprus’s most recent, highly successful, initiative is an Education Ministry-approved programme called Terpsichore, which was developed in collaboration with Limassol’s Rialto Theatre and is desigend for 3 to 12-year-olds.

It’s a deliberately “magical” affair, delighting the giggling young audience and crafting an interactive introduction to the world of dance.

Own says: “These children are pure; no one has told them, for example, that boys can’t do ballet,” and given the youngsters’ positive response, further programmes of this kind are being planned. Small, but important, steps such as these give Own and her Dancecyprus colleagues hope for the future.

“I was brought up in New Zealand where the culture was rugby, racing and beer, and it was thought ballet was not necessary and not a part of the national psyche,” Owen says matter-of-factly. Today, however, the country is home to the respected Royal New Zealand ballet, thanks to the persistence of those determined to broaden the cultural landscape.

Of course, famed as the birthplace of love goddess Aphrodite, Cyprus has always had a connection with beauty, notwithstanding its passion for more ‘rugged’ leisure pursuits like football. Its long tradition of hospitality and pride in its tourism offerings attest to this.

Thus, it can only be a matter of time – and the unflagging motivation of groups such as Dancecyprus, and returning local luminaries like Arestis and Paschali – before ballet claims a permanent stake in the island’s imagination, and the dreams of youngsters born to take flight can materialize.

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text MELI S S A HE K K ER S

Art

& soul Tucked in the small village of Fasoula only a few kilometres outside Limassol, Art Nest is a gallery that will inspire you with its rare and powerful beauty. Visit it and find out why the Cypriot sculptor Philippos Yiapanis describes it as “the temple of my soul�.

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L O C A L A R T Phil ip p os Yia p a n is

Philippos Yiapanis tells the story of his life and the history of Cyprus in his bronze

Š DEC AUDIOVISUAL

modern gallery is a lifelong project that began some 20 years ago.

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The awardwinning

Š Silvio Augusto Rusmigo

and marble sculptures.

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© DEC AUDIOVISUAL

© VASSOS STYLIANOU

L O C A L A R T Ph ilip p o s Yia p a nis

a A long line of Cypress trees lead the way to the realms of Art Nest, a contemporary arts centre in the village of Fasoula, about 8km north of the town of Limassol.

A centrepiece of the village, this idyllic location embraces the work and soul of Cyprus born sculptor, Philippos Yiapanis. It is the foundation of his dream, his desire to create a platform for Cyprus culture, for everyone on the island and throughout the region to enjoy.

Temple of the soul

The award-winning modern structure which houses some 150 bronze and marble sculptures is the lifelong project Yiapanis began some 20 years ago. At the time, Yiapanis made a very conscious decision to create the “temple of my soul” as he eloquently says; a place where he would not only home his workshop but also reach out to people and share the stories he tells through his works.

Facing the main building lies the garden, the ‘sculpture park’ as Yiapanis likes to call it, a sandstone paved setting looking out towards the quaint village of Fasoula. A miniature amphitheatre, dedicated to Salamina in the occupied area of Cyprus, and a pond lead the way through the countless, grand pieces of sculpted artwork – or stories, one should say.

The building’s design is an abstract marriage of two themes close to the artist’s heart: ships and women. Ships symbolize a journey, any and all the journeys that create the puzzle of each individual’s life. And without women, life is unthinkable.

In fact, the building itself could be regarded as the artist’s biggest ‘sculpture’ of all.

Meet the artist and he will tell you his own story: a Greek Cypriot refugee from Famagusta who made Limassol his home after the island’s division.

His philosophy is very clear: “Art is not merely what you see; it is what is hidden in an artist’s soul. It is an expression of life.” Indeed, he is firmly convinced that a life of calm and comfort will produce serene works, while the more troubled waters of life will trigger more powerful works. This theory is reflected in Yiapanis’s own work. He says: “My first works relate to the 1974 invasion and the occupation,” he says. Yet it is perhaps the monuments he has created that reveal more of his inner world and his desire to record the history of his country, Cyprus. “I try to inspire my visitors to think about what is hidden behind each piece of work, each story,” says Yiapanis pointing to two sculptures. “That, for example, is Eleni: she represents Cyprus of 1974 when we were proud; and that’s Eleni of 2013…” he says, referring to the thin, elegant yet weak figure representing Cyprus during

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The artist and his art

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the financial crisis. Other monuments pay tribute to national heroes.

Every creation carries a thought-provoking message. Bronze and marble structures evoke contemplation and simultaneously awaken a certain nostalgic beauty; the connotations of a labour of love.

As you walk around and admire each piece in turn, you will have to agree with Yiapanis: Art is indeed a reflection of the artist’s soul. By extension, artists are born, not made. The formal study of art will never make a person an artist. It will only facilitate or accelerate a person’s ability to create – to convert into tangible work what is already there, in the soul.

International acclaim Yiapanis has had numerous group and solo exhibitions. His sculptures are found in private collections both in Cyprus and abroad, and over a dozen of his sculptures can be seen in prime public spaces across the island and overseas. His “Olympic Spirit” was among the 110 “excellent works” in the 2008 International Olympic Landscape Sculpture Contest. This sculpture was also selected by the Chinese Postal Services – from among 3000 submissions – to decorate a Special Edition Album dedicated to the Olympic Games. One will also find a replica standing outside the Olympic House in Nicosia, for which he was awarded the ‘Sports and Arts’ prize by the International Olympic Committee; a representation of Athena holding the Olympic rings in one hand and a pigeon symbolising peace in the other. In December 2007 Yiapanis took part in the Florence Biennale in Italy with three bronze sculptures.

Some years after his initial idea of creating an ‘art nest’ for his work, Yiapanis moved beyond his own means of expression and decided to open up his premises to other artists.

“The aim of the centre of arts is to welcome its neighbours – from Lebanon, Jordan, Syria, Egypt, Morocco – and to introduce them to the culture of Cyprus,” he attests.

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From venue to legacy Furthermore, Art Nest serves as a venue for selected private functions or public events. In the evening, the sculpture park is quite enchanting; the amphitheatre hosts music, poetry readings and theatre. Companies choose this setting for seminars or exclusive gala dinners.

Fundraising events are also often held here, in some subliminal way complementing the centre’s mission of service and struggle. And from time to time, artists from neighbouring countries contribute to Yiapanis’s vision, whether through sculptures, paintings, ceramics or glass work.

The type of medium is secondary; in Yiapanis’s eyes, what matters is what is left behind.

He says: “This place does not belong to me; it belongs to my country.

Because when I leave, I want this place to stay for future generations.

I would like to believe that during my stay in Limassol, which has been hosting me for so many years, I have managed to leave something behind,” something that is both powerful and beautiful.

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Julia Astreou is descended from generations of gifted Cypriot weavers and embroiderers, and today keeps the tradition alive through her work as an artist, researcher and teacher.

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CLAUDIA K o n y a l i a n

D i na h Ka pro u

Weaving the tales of time

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Looking into the history of textiles unravels the story of humanity over thousands of years. Julia Astreou is a Cypriot artist, researcher and teacher from a long line of accomplished weavers and embroiderers. Like the remarkable women who came before her, she is not only a keeper of tradition, but a creator of original and contemporary designs that keep this most ancient of human crafts alive and vibrant.

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Like the very work she lives and produces, there are many threads that make up Julia Astreou. Multiple colours and textures meet to form the deeply talented, yet unbelievably understated woman you will meet when you visit her workshop in Kaimakli, a traditional quarter of Nicosia.

First and foremost, Julia is an artist. Through the medium of weaving – in addition to her paintings – she expresses her interest in the history of Cyprus and of humankind, her observations of the absurd contrasts of the modern world, and her deep concerns over the destruction of the environment.

Weaving as creation and communication “You must know your medium,” says Julia, “because weaving has its limitations and its freedoms.

Knowing them well enables you to express what you want to say.” Her artworks are the result of experimentation and the use of elements from the natural world, such as shells and driftwood. Many of them have travelled the world and represented Cyprus in prestigious events including the International Tapestry Triennal in Łódź, Poland.

Her piece ‘Signs of History’ tells a visual story of humanity from Neolithic times through to modern industrial society. Each line is carefully researched and placed, creating a meditation on human evolution. For Julia, weaving is a form of artistic creation, but also a means of communication. “You try to express your message as clearly as possible, communicate with your audience, while you keep an aesthetic balance,” she says.

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Having studied Textiles and Fashion Design in the UK, Julia is also a researcher of Cypriot textiles, regularly writing and lecturing on the subject in Cyprus and internationally. Until 2001 she was the Director of Weaving and Embroidery at the Cyprus Handicrafts Service where she was researching and designing pieces based on local traditions for 21 years. In 2008 her enthusiasm led her to create the Cyprus Textile Route, placing Cyprus on the European Textile Route map, where her workshop

In the historical house in Nicosia, Julia produces her work on four traditional looms, each from a different part of Cyprus. Elements such as copper wire and sheep’s wool capture her own Cypriot heritage.

is the Cyprus Contact Point. Julia’s expertise also granted her the role of textiles advisor for two films on traditional Cypriot weaving and Lefkara lace (“Weaving Ladies of Cyprus” [2008] and “Lefkara Lace” [2012]). She has designed theatre costumes for the Epidavros Festival in Greece, and in 2010 she was awarded a silver medal from the Sciences, Arts and Letters organization in Paris for her work in textile art and design, as well as her research into traditional textiles.

A keeper of Cypriot woven textile heritage

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Julia’s thoughtful and non-egoic manner clearly demonstrates that she does not seek the accolades; rather, she is tirelessly fascinated by the wonder of her chosen medium, quietly delighting in the creative process that she enjoys exploring with her illustrator daughter, with whom she shares her workspace.

The 19th century house in Kaimakli is where it all comes together in a coherent living tapestry: the artist, the researcher, the keeper of local heritage, the teacher, and the family tree.

After extensive renovation works, Julia moved into the space in 2003 and she has worked and shown her pieces there ever since. Itself a fine example of local architectural heritage, the house has been in Julia’s family for six generations, and was always home to women who wove. “I suppose it is in the family genes after all,” she says, with an accepting smile. She refers to her grandmother, her mother a school teacher, and her talented auntie Chrystalleni who would use the house even then as a workshop to teach weaving. Remarkably, Julia discovered her own inherited gift as a weaver and her passion for textiles after she left for her studies, and later found herself becoming the next generation in her family’s long-standing tradition.

The house is home to Julia’s four traditional looms, each from a different part of Cyprus, and each with its own story and journey. She produces her own artworks at these looms, as well as her annual collections of unique functional items such as cushions, handbags, lampshades, shawls and bracelets.

“It is a satisfying process, to create new collections that I present each year at Christmas; the artworks are deeper, more challenging,” she says.

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In her work Julia makes references to tradition, while she creates new contemporary designs with their own definitive aesthetics, and unique functional items that

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belong in any modern home.

Every collection has its own definitive aesthetic and elements, such as copper wire or sheep’s wool that Julia collected herself from a local farm, incorporated as references to her Cypriot heritage. In all her work one recognizes at once an accomplished artist and researcher turning traditional references into fine contemporary designs. Motifs such as the human figure from the Cypriot ‘phytiotiko’ – the most famous Cypriot weave recognizable by its bright colours and geometric designs originating in Phyti village – or the ‘asproploumi’ – a traditional weave reminiscent of ancient Greek designs – are repeated in contemporary form and function in Julia’s work.

Evolution of an ancient craft

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In the practice of keeping an endangered craft alive and evolving, Julia opens her studio and shares her knowledge through regular workshops and school visits. She teaches the phytiotiko and asproploumi designs to women from all over the world who travel to Cyprus to attend her workshops.

She shares her fascination with the medium itself, and how far back it goes in human history, and its role in Cypriot heritage and culture.

“In fact, we don’t know how old weaving really is,” she says. Her research tells us that in Cyprus there is evidence

from the Neolithic period – such as spindles and bone needles – that weaving and sewing were common practice among these ancient people. Later the production of textiles developed as an economically vital industry, and during the Lusignan and Venetian periods Cyprus was an important producer of luxurious fabrics driven by the high demand in the western world. The famed ‘or de Chypre’ golden thread was spun on the island, and references to fine Cypriot silks and laces can be found in the accounts of the 14th century French court.

In antiquity, people began weaving fabrics for clothing and decorative purposes according to their local climate, the resources at their disposal, and indeed their migration patterns. Today, the creation of handmade woven fabrics is primarily for the artist and the dedicated craftsperson who finds her calling in this quiet, patient form. Julia believes that modern means of communication and trade, which today are at everyone’s fingertips, allow young artisans to forge a viable living as weavers, just as she does through her teaching and her online shop.

When asked why she does what she does, Julia says: “It is a need; it is a must. I do it because I can’t not do it. Our destiny is made by the talents gifted to us. It is up to us to discover those talents and then apply them, and live them.”

some like it

hot

Cyprus has further strengthened and improved its tax and legal frameworks as well as various programs that are designed to attract foreign investors to the island. Combined with an existing attractive all-round package, the robust reputation of Cyprus as a preferred international business centre has been reinforced.

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The Cyprus tax system is one of the most attractive, competitive and stable in the EU, while at the same time being highly compliant with international guidelines and requirements.

Far-reaching tax reforms put forward by the Cyprus government in mid-2015 have now been enacted by the House of Representatives. These reforms move Cyprus’s ranking as a foreign jurisdiction to a new, higher and more desirable level, whether for personal relocation purposes or as a base for international business activities.

Furthermore, these new reforms, collectively, facilitate the efficient establishment of solid physical business substance on the island, and make the island a destination of choice among those who wish to move their tax residency to another country.

The main new development is the introduction of the ‘non-domiciled’ status within the tax law. This means that foreigners moving their tax residency to Cyprus will be completely tax exempt on worldwide dividend and interest earned, if they spend less than 183 days a year in Cyprus.

This gives scope for ample tax planning. Furthermore, those earning employment income in Cyprus have significant additional tax benefits, including a 50% tax exemption for high earners.

On a corporate level, the introduction of a notional interest deduction on new equity allows companies

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to be less debt dependent yet still achieve similar tax base reduction. This can also strengthen the ‘beneficial ownership of income’ test, which is very important for international structures.

In addition, the conditions of the existing and popular Residence-by-Investment and Citizenship-by-Investment programs have been significantly relaxed. These programs are available to non-EU citizens, even without the need to physically reside on the island, if that is what they prefer.

The citizenship program, based on a reduced required investment of €2million tied for three years without any element of donation, grants the successful applicant, spouse and dependent children (as well as the applicant’s parents under certain conditions) the Cyprus passport, which in effect offers all the advantages of an EU passport with visafree travel to 158 countries around the world.

The quality of life and the facilities available in Cyprus are equally important. The island’s very convenient geographical position, pleasant Mediterranean climate, an abundance of Blue Flag beaches, low crime rate, modern infrastructure, high-end city, beachfront or mountain properties, international schools, advanced medical care facilities as well as cosmopolitan life, make quite a strong case for Cyprus as a superb place to work, live and raise a family.

These developments have already been met with success and have attracted increased interest from both Europeans and non-Europeans who are offered the opportunity to reside on the island on a temporary or permanent basis and in many cases after structuring their international activities through Cyprus or relocating their headquarters needed foreign staff, executives and their families on the island.

To conclude: Cyprus offers a balanced combination of both tax and non-tax related advantages and benefits.

Its role as a base from which foreigners conduct their international business activities continues unabated.

Cyprus also enjoys a comparative cost advantage over most other EU member states, especially for the establishment of business substance and physical presence. For those who like it hot, Cyprus is the place to be.

By Petros Rialas, BA, MSc, FCCA, TEP

Director, Head of International Tax Planning Dept Totalserve Management Ltd petros.rialas@totalserve.eu www.totalserve.eu

11 countries. The Group specializes in the fields of international tax planning, corporate services worldwide, and trusts, as well as immigration, citizenship and residency permit services. Other services such as legal, accounting and audit are also offered through associated firms.

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Totalserve (www.totalserve.eu) is an award-winning and long established international service provider with a global presence of 13 offices in

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story Assistant Executive Housekeeper Chrystalla Nicolaou

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Housekeeping. It’s the department that defines the standards of hygiene and comfort across the hotel. Its members are like fairies, working quietly and continuously, mostly when nobody is watching. We often take them for granted, as if by some law of nature your room will be cleaned, your beds made, towels replaced and toiletries replenished. In fact, at the Four Seasons, a 13-member housekeeping team supported by chambermaids, cleaners, and linen room attendants work five shifts a day to make it all happen.

A key member of the team is Chrystalla Nicolaou, the Executive Housekeeper’s right hand. After attending the Higher Hotel Institute in Nicosia, Chrystalla moved to Limassol, where she spent 13 years in the housekeeping world of 5-star hotels. Eventually the hours and shifts drove her away. She says: “It took me seven years to admit that I missed the ‘action’ and the challenges of an environment where you learn to expect the unexpected. Finally, I joined the Four Seasons in 2013, and I still get so involved in my work every day, I almost forget to breathe!”

Two aspects of her job are particularly rewarding. She says: “Over 50% of our guests are repeaters. We keep track of all their special requests and preferences, and it feels so good to provide everything they appreciate even before they ask – from a favourite mattress to a guest’s own small Christmas tree in the room, from an ironing board to delivering their laundry on hangers rather than folded.

Looking after guests is paramount. But keeping the housekeeping team happy is equally important. It’s an indirect, yet crucial, path to guest satisfaction. “For me, looking for better, easier, faster ways to complete certain tasks is a permanent state of mind; and finding better solutions is very rewarding,” especially since it is strongly encouraged and acknowledged by the hotel management.

“The top-down cleaning system for surfaces is a good example.

When the hotel closed for renovation, we replaced all the mops and buckets with this system that is much more effective.” Eliminating the unsightly and bulky cleaning trolleys was another ‘project’. “We found the solution for that too,” Chrystalla says, “and we are the first hotel in Cyprus with trolley-free corridors. Smaller trolleys that can be taken into the room keep corridors tidy and free, but also increase security, as guest room doors remain closed at all times.”

It’s obvious that Chrystalla is precisely where she wants to be in terms of her career. “It’s not just the job, it’s the people. Although I have only been here for three years, and have advanced quite rapidly, the whole team welcomed and accepted me.” What about the Executive Housekeeper? “Eva? She knows everything, every single detail about every area of the hotel and every repeat guest. She’s not just my manager, she’s my mentor. We speak the same ‘language’…” and it’s a language that resonates with their colleagues and hotel guests alike.

watch the video at marinarinaldi.com

ellen von unwerth and alessandra garcia

limassol 16 MAXIMOS MICHAELIDES TEL. 25 581 992

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