THE NEW ART OF COLORS

THE NEW ART OF COLORS

text MICHAELA MOBLEY

The new Colors Café is a collaboration of visionaries, artists and artisans that have co-created an experiential space offering old masters and new tastes. A gallery of artistic culinary genius that is now open and offers everyone pure pleasure.

HANGING GARDENS, mocha seating and azure accents present a new level of perfection at Colors Café.

Colors Café has always been the most popular venue in Limassol; so naturally, many friends and fans were at a loss when Colors closed to give way to the magnificent Four Seasons Residences – which now houses the latest ‘edition’ of Colors. Months in the making, was it worth the wait?

Nick Aristou, Executive Director of the Four Seasons, confirms his confidence in the finished result: “Colors has evolved since the first conception, and now we have taken a quantum leap in terms of décor, ambience and menu to match the modern lifestyle of our visitors. Today’s consumers value luxury that is embedded in a casual style, and quality that achieves perfection. Our vision was for the new Colors to appeal to all ages from 7 to 70, to attract our regulars and excite a new audience. That vision has been converted into reality, and what we see today is beyond all expectations.”

Working with a colour palette that reflects a new world of tastes, renowned interior designers balanced azure accents of Thai silk wallpaper and soft sofas with a floor of mocha marble and latte coloured furniture. Trailing plants hang down from heights of cathedral proportions, while levels of textured panels are layered like stepping stones across the ceiling, to produce what Nick calls the ‘Hanging Gardens of Colors’. Take a closer look at both the venue and the menu, and you might well consider Colors the eighth wonder of the culinary world...

CAKE CREATIONS & signature Honduras single origin coffee are the essence of a wonderful morning or afternoon tea.

PERSPECTIVES OF A CREATIVE CHEF

Colors has always been famed for its cakes, and the new menu reinforces that reputation. Head Pastry Chef Demetris Hadjiyiannis decided to keep the most popular old favourites, but also built a new gallery of signature cakes. He says: “We are inspired by traditional recipes and flavours that everyone loves; but then we capture them in modern shapes and twists in taste. People are familiar with the original tiramisu soaked in amaretto with mascarpone; but by adding layers of coffee crème brûlée and crunchy souffletine, we present a unique celebration of Italy.” The new fruit tart is equally innovative, with vanilla crunchy crust filled with fresh cream, scented with Kirsch, fresh raspberries and topped with edible gold leaf; choose the French éclair and it will surprise you with vanilla crème brûlée, bitter chocolate and caramelized walnuts.

Demetris is also eager to present his beloved gelatos and ice cream creations, but he admits that some flavours are ‘more beloved than others’: “Being a chocoholic, I cannot resist the Grand Cru Chocolate… but others are just as tempting, such as the flavours that are inspired by classic desserts – apple pie and biscotti profiterole. With the new menu we want our guests who are familiar with our creations to love them even more; this is how we approached each new recipe. My team of thirty chefs are eager to see our guests’ response. We want every new creation to trigger the same enthusiasm that we put into its preparation.”

THE COLORS CAFÉ TEAM are delighted to offer returning guests and new visitors an exciting collection of innovative cocktails, fine wines and new “tonic bar” creations.

TAKING A NEW FORM

The artisan method employed in the new kitchens extends to the new line of croissants, salads, sandwiches and breads. The cream cheese and blackcurrant croissant has the crunchiness of the light pastry and the deep aromas of forest fruit and butter, while the Kouglof brioche is made in the classic savarin mould, with a cream centre suffused with raisins, hazelnuts, Chantilly and vanilla bean. Demetris wanted to design a bridge between breakfast and afternoon tea: “The Kouglof is the ideal pastry to centre the collection,” he says.

Just as Demetris’s skills defined the portfolio of sweets, so the inclinations of Seafood Bar Chef Stavros Kakofeggitis and bread maker Stelios Tsiarkezos have inspired the savoury selection. This new injection into the Colors menu brings the unique squid ink bun to the table; black in hue, fluffy as cotton candy, it is the perfect accompaniment for prawns marinated in lemon confit on a bed of healthy rocket and avocado with oven-baked root vegetables on the side.

Group Food & Beverage Manager Yiannos Gregoriou then introduces the true concept of gastronomy: “Pairing food with wine is like mixing your palette before committing to a brushstroke,” he says. “I would take the popular crab salad and complement it with the Marques de Caceres Albarino DOC Rioja or a glass of champagne sparkle. But for a tasting platter, the fine cheese plate goes well with Futures Shiraz from Barossa Valley, Australia. It has a slight ageing in the barrel that sits well with the rich truffle Pecorino al Tartufo and Black Grana aged parmesan.”

The breads at Colors are handmade and baked at the Four Seasons, prompted by a visit to Germany on the one hand, and the teaching of master baker/chocolatier Oriol Balaguer from Spain on the other hand. Exclusive to Colors and not found anywhere else in Cyprus are the chia superfood loaf, the corn and oat loaves, which are served in closed or open sandwiches and are extremely popular as part of the take-away menu.

ARTISTIC BLENDS OF BEVERAGES

Tiers of pure white teapots, flasks and vessels are displayed on the vast screen behind the servers where the air is filled with the aromas of different kinds of coffee, especially the new Honduras single origin beans. Yiannos invited six coffee importers to the hotel, where a blind tasting resulted in this new blend of coffee being introduced to the Colors guests. He explains: “We don’t mix this with milk; it is served as espresso, filter, or the cold brew, which takes 12 hours to produce one litre. Nespresso Indian origin is perfect as a latte or cappuccino, and of course, our frappe is still considered the best.”

ICE CREAM CREATIONS made with Colors original gelato are always a tempting favourite for young and the young at heart.

Teas, infusions, and the new Tonic Bar create an alternative, with healthy combinations based on protein, carbs or calorie value, taste or texture. And as the day closes in and night owls appear, the street life of the front deck dissipates and the rear deck comes to life. Overlooking the new infinity pool with sparkling fairy lights, this is the time and place to enjoy a host of spirits, wines and cocktails. Favourites include Hendricks, alongside the subtle Mediterranean tang of Mare gin, cognacs and 18-year-old whiskies. Chill music emanates from surround speakers among swaying palm trees; the feeling of relaxation is complete.

SALADS AND SANDWICHES are prepared throughout the day with the finest ingredients. Originals include the Colors Club Sandwich of crispy pancetta layered with succulent chicken breast, egg and cream cheese (top left) alongside innovative recipes of squid ink buns filled with marinated prawns and lemon confit (bottom right). Pies, savouries, salads and artisan breads; meats, seafood and vegetarian options - all made to order.

Colors Café Manager Michalis Theodorou and his team are all set to welcome you, so you can enjoy the new venue firsthand. Till then, Nick Aristou offers his own interpretation: “We had an excellent first violin, but now we have a Stradivarius; the wonders of fine tuning can be sensed at every level of the new Colors Café experience.”