Four Seasons - Portrait - Issue 30 Summer 2018 by T&E Polydorou Design

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A MAGAZINE FOR THE GUESTS OF THE FOUR SEASONS HOTEL LIMASSOL

SPA BLISS REDISCOVERED THE NEW FACE AND FEATURES OF THE SHISEIDO SPA

FINE CHINA SEASONS ORIENTAL PUTS AVANT-GARDE ASIAN CUISINE IN CONTEXT

HERBAL HERITAGE FROM REMEDIES HIDDEN IN MONASTERIES TO MODERN-DAY ORGANIC COSMETICS

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THE LATEST RENOVATIONS AT THE FOUR SEASONS HAVE ELEVATED GUEST ROOMS AND PUBLIC AREAS TO HIGH-END RESIDENTIAL STANDARDS, WHICH WERE APPLIED ON A LARGER SCALE ACROSS THE WHOLE HOTEL.

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EXPERIENCE Every year our spring and summer guests are the first to experience the results of our winter renovations, which this year addressed various guest suites, dining rooms and the spa. The redesign of our Tropical Restaurant, by far the biggest and most visited restaurant within the hotel, served multiple purposes. In addition to being visually appealing and inviting, the new interiors streamline our service and create more space for you to enjoy the buffet dining experience. On the other hand, the complete makeover of Seasons Oriental challenged us to make an award-winning and favourite hotel restaurant even more attractive. Our regular spa guests will notice the soft renovation of the Shiseido Spa, where you can discover all-round wellness in a fresh and relaxing new environment. The 16 Garden Studios and Suites in the adults wing of the hotel were completely remodelled and upgraded, and the outcome is in a class of its own: style, lighting, furniture and finishing materials are balanced in a way that delivers irresistible luxury. We are also delighted that our brand new suites at the Four Seasons Residences have been so well received by guests who value the additional CHRISTOS MOUSKIS Executive Chairman

privacy, space, and sophisticated living that this class of accommodation offers. The renovations were supported by intensified staff training across all departments, including the many new recruits who have raised the total number of our team to 600. Our new staff to guest ratio of almost 1:1 allows us to optimize working conditions and ensure that every

member of staff is able to serve you with sincere courtesy that comes from within â&#x20AC;&#x201C; the trademark of our hotel. Beyond the boundaries of our property, we are proud to see Limassol developing and attracting high net worth individuals who enjoy our people, our hospitality and the lifestyle that our city offers. They are our incentive to aim higher and our valued ambassadors around the world. Enjoy your stay at the Four Seasons!

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I would like to take this opportunity to thank the Four Seasons team and our regular guests for their continued loyalty.

Saga Boutique 1 36, Georgiou A’ Street Limassol Tel. +357 25 313126

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WHAT MAKES THE FOUR SEASONS SPECIAL IS ITS PEOPLE: THE VISITORS WHO STAY WITH US AND THE STAFF THAT WELCOME THEM – ALL WHO LIVE AND BREATHE THE SOUL OF THIS HOTEL AND OFTEN BECOME LIFELONG FRIENDS.

FOUR SEASONS, for friends, forever There are many things that differentiate our Four Seasons Hotel from other hotels in Cyprus and indeed around the world. But, for me, the one thing that stands head and shoulders above everything else is the hotel’s role as a catalyst for so many friendships among our people. By ‘our people’ I mean everyone: our loyal guests and our first-time guests, our long-serving staff and our seasonal staff, our young staff and our older staff, and our many and varied characters! The first encounter at the hotel often leads to genuine friendships among guests, many of whom then make plans to meet here at the same time year after year. Friendships have also developed among children, who then pester their parents until they agree to bring them back each year so they can also meet up. Even after going back home to their respective countries, such Four Seasons friends keep in touch; and there have been cases of guests meeting for the first time at the hotel, only to discover that they come from the same country and live in the same town a few minutes away from each other! Some of the most endearing friendships we’ve seen have brought guests and staff members together, resulting in magical connections that have lasted for many years, with reunions both at the hotel and in the guests’ own countries. I can put my hand on my heart and say that in my 35-year career in hospitality I have never witnessed this phenomenon to the degree that it exists at the Four Seasons. The hotel has an aura that connects people, and this aura is generated by our staff who are given the freedom to be themselves, to let their true hospitable nature shine through, to do what they feel is right, to delight our guests; and because their courtesy is not artificially imposed but comes from the heart, it is mirrored by our guests. As a result, barriers fall – be they national, social or ethnic – and friendships develop. On this occasion I would like to thank our long-standing friends who have visited so many times and our newcomers who will arrive as guests but leave as friends. Thank you all for being a part of the Four Seasons experience.

NICK ARISTOU Executive Director

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Have a wonderful stay!

PUBLISHER Tasos Polydorou CREATIVE DIRECTOR / EDITOR-IN-CHIEF Eleni Polydorou eleni@polydoroudesign.com EDITOR Dina Mylordou EDITORIAL CO-ORDINATOR Paula Manoli SENIOR DESIGNER Maria Nicolaou ADVERTISING SALES Katerina Kyprianou katerina@polydoroudesign.com CONTRIBUTORS Alexander Davidian Alexia Evripidou Melissa Hekkers Yiota Mallas Paula Manoli Michaela Mobley Alix Norman COMMISSIONED PHOTOGRAPHY Louca Studios Christos Papantoniou 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

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The title and all material are protected by copyright and all rights are reserved. No part of this magazine may be reproduced without the publisher’s permission. Although the greatest care has been taken to ensure the accuracy of the information contained in this magazine at the time of going to press, neither the Publisher nor The Four Seasons Hotel can accept responsibility for omissions or errors.

ELEVATING YOUR EXPERIENCE Message from the Executive Chairman

FOUR SEASONS, FOR FRIENDS, FOREVER Welcome message from the Executive Director MESSAGE FROM THE PUBLISHER Celebrating 30 issues of Four Seasons Portrait FOUR SEASONS NEWS News, Events and Special Occasions HI SPEC ACCOMMODATION Four Seasons Residences, an exclusive alternative SPA BLISS REDISCOVERED The new face and features of the Shiseido Spa FITNESS AND PLEASURE 21st century workouts at Le Club Actif LIMASSOL DIARY Don’t miss the main highlights of Limassol’s cultural scene THE INSIDE SCOOP Colors café presents new and favourite frozen favourites AT YOUR SERVICE Meet the Four Seasons Management Team

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DINEAROUND A gourmet excursion exclusively for Four Seasons guests TROPICAL TRANSFORMATION All-day dining in an all-new environment

FINE CHINA Seasons Oriental puts avant-garde Asian cuisine in context VIVALDI MEETS MICHELIN Four Seasons culinary star shines bright FEMININE SPIRIT Meet the award-winning ladies behind the bar at the Vista HERBAL HERITAGE From remedies hidden in monasteries to modern-day organic cosmetics UNCOVERING THE MANDILI Fading memories of the Cypriot stamped kerchief CYPRUS IN A STARRING ROLE Drivers of a budding film industry

DRIVING CHANGE New app supports Limassol’s sustainable tourism initiatives INSIDE STORY Colors café Manager Michalis Theodorou

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Celebrating ISSUES

Launched in December 2002, our biannual magazine has been published without interruption for the past 15 years, with a determination to make every issue bigger and better. Right from the start, and in alignment with the values and standards of the Four Seasons, our mission has always been to provide guests and visitors with visually rich, original content that highlights all that this hotel has to offer, combined with articles that showcase the very best of the history, culture and nature of both Limassol and Cyprus.

We are proud to say that a number of our readers have the complete collection of Four Seasons Portrait published to date; for those who donâ&#x20AC;&#x2122;t, and for our new readers, we have compiled the most popular and interesting extracts from all 30 issues for you to read online. We hope that you will enjoy this issue, and promise that we will continue to make every issue of Four Seasons Portrait a beautiful memento of your stay at the hotel. Four Seasons Portrait

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HOTEL EVENTS & HAPPENINGS

VOTE OF CONFIDENCE Industry awards are special – and even more so when they are earned year after year. In the last round of awards granted to hotels in Cyprus, the Four Seasons walked away with an international mix that reflects its broad-based success among holidaymakers around the world. The British Airways ‘Customer Excellence Award 2017’ was awarded to the hotel for the second consecutive year, alongside the ‘Best Cyprus Hotel 2017’ from the leading Russian tour operator, Biblio-Globus, and Booking.com’s ‘Guest Review Award 2017’. The ‘Fisher Award 2018’ was granted by one of the most prestigious tour operators in the Czech Republic. TripAdvisor, the most popular online travel review platform, honoured the Four Seasons with its best: the ‘Hall of Fame Award 2018’, which is strictly reserved for hotels that have received TripAdvisor’s Award of Excellence for five consecutive years. In fact, this is the Four Seasons’ second ‘Hall of Fame Award’, meaning that the hotel has received the Award of Excellence for 10 consecutive years. Sincere thanks to all who took the time to share their positive experiences online.

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WINNERS

MR ALEXANDER NEMCHUK pictured with our Guest Relations Officer

In case you haven’t heard, every three months one of the Four Seasons guests wins a free oneweek holiday for two at the hotel. To enter the prize draw, all you have to do is fill out the Guest back by return email. The most recent quarterly winners are Mr Alexander Glazyrin from Irkutsk, Russia (fourth quarter 2017), Mr Alexander Nemchuk from Moscow, Russia (first quarter 2018), and Mr & Mrs Joseph & Anne Barnes from Chalfont St Giles, UK (second quarter 2018). A big thank you to all Four Seasons guests for taking the time to offer valuable feedback.

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Questionnaire that you will receive via email the day after your departure from the hotel, and send it

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OFFICER

Lana Perikleous is the new Four Seasons Guest Relations Officer, but not a new face around the hotel. In fact, Four Seasons boutique customers are familiar with her low-key courtesy and discreet assistance that was polished to perfection during the two years she spent serving hotel guests and Limassol residents at the Four Seasons boutique. That special blend of respect, discretion and a desire to be helpful – not to mention her fluency in Greek, English, Russian and German – made Lana the perfect candidate to assume the role of Guest Relations Officer when the opportunity arose in February. In her new position, Lana is thriving on the rewards that come with finding answers and solutions, handling special requests and making any necessary reservations or sightseeing arrangements. Although she has an office on the first floor and you can always make an appointment via Reception to see her, she’s usually checking on guests at breakfast time in the Tropical Restaurant between 9 and 10.30am, and can be seen cruising around the hotel throughout the day. Don’t hesitate to ask Lana for assistance, and give her a chance to make your stay even more enjoyable!

NEW HOSPITALITY AWARDS In March 2018, the Four Seasons Hotel was proud to host the very first annual Cypria Hospitality Awards ceremony. The new local industry initiative was launched to acknowledge and commend hospitality professionals who have demonstrably gone the extra mile or taken admirable action beyond the call of duty. Awards were granted in four categories: ‘Excellence in Hospitality’, ‘Exceptional Service’, ‘Professionalism’, and ‘Social Contribution’. The new initiative was launched by Cypria Filoxenia, a network of hospitality associations and leading figures in the Cyprus hospitality industry. Congratulations to the three Four Seasons staff members who were among the winners: Christina Georgallis and Andreas Alkiviades, who shared the Award of Excellence (Winner), and Demetris Nicolaou who received the Exceptional Service Award (Runner-up).

Digital window shopping

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The Four Seasons boutique stocks handpicked items from established high-end designer wear to the magnetic creations of the brightest new stars of the runway. And now, thanks to Boutique Assistant Elena Nicolaou, your boutique shopping is even more fun. Having studied fine art and photography, Elena has an eye for beauty and the skills to capture all the latest arrivals in images that will be posted on the boutique’s dedicated facebook page. Now you can visit the ‘Four Seasons & Amathus Boutiques’ page for your online window shopping before stopping by the boutique to pick up your favourites.

Total look, CHANEL

OFFICIAL CORNER IN CYPRUS Limassol: Olympic Residence Complex, 28th October Street, Tel. +357 2558 2777 www.tiffany-boutique.com

TiffanyBoutiqueCyprus

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DELIGHT

The beautiful fountain at the entrance of the Four Seasons, which has been the signature of the hotel since it first opened in 1993, has entered a new and more ‘enlightened’ age: The fountain now stands on a submerged bed of uncut, transparent glass rocks with underwater LED lighting in variable colours that can be adapted to any season or occasion. With that, the Four Seasons’ unofficial trademark reflects the hotel’s versatility and philosophy of reinventing itself without changing its essence. On a smaller yet similarly delightful scale, the new Vista terrace fountain is another expression of refreshing change. The custommade water ball fountain shimmers in the sun as well as in the evening lights, and surprises you at regular intervals with a spherical burst of water six feet high. Wait for it!

AN ANNIVERSARY IN THE FAMILY Muskita Aluminium Industries was the first member of the Muskita Group and is a sister company of Muskita Hotels, which owns and operates the Four Seasons Hotel. This year, Muskita Aluminium Industries is celebrating 60 years of successful operation since it was founded in 1958 by George Mouskis, a pioneer of the European Aluminium Industry. The company, which specializes in the design and production of aluminium profiles and architectural systems, has had a massive positive economic and social impact on the island.

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With over 1000 patents and industrial designs, an annual production capacity of 22,000 tonnes of aluminium extrusion, and exports to over 25 countries, Muskita is one of the most technologically advanced factories of its kind worldwide. Furthermore, its systems are tested and certified to exceed the strictest standards of design, safety and energy efficiency, which has led to numerous awards for innovation, performance and sustainability.

L I VE, WOR K & PLAY Trilogy is high living in every sense, a trio of shimmering beachfront towers surrounding a bustling inner plaza, right in the heart of Limassolâ&#x20AC;&#x2122;s affluent waterfront. A unique opportunity to play a part in the cityâ&#x20AC;&#x2122;s ever-changing story and begin an exciting new chapter of your own. Your story begins here. Luxury apartments and offices for sale in Cyprus. Cyprus 8000 50 30 | Moscow +7 495 643 1901 T R I LO GY L I M A S S O L .CO M

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HANDMADE PIES and pastries with the taste and texture of bygone days are the latest addition to the elaborate

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breakfast buffet.

RUSTIC

breads and pies Innovation is one thing that is ‘baked into’ everything at the Four Seasons; and in May 2018, master baker Stelios Tsiarkezos and two members of his team attended two specialized seminars in Greece and came back with a series of new recipes that give the simple word ‘dough’ a deeply satisfying echo. Spanish Chef Josep Pascual introduced various sourdough breads using different kinds of flour – such as wheat, wholewheat, zea, oat, and even carob flour – in combination with quality wheat flour. So, next time you go for a slice of bread with your buffet meal, check the labels. Apart from the characteristic taste and tang of sourdough, the long fermentation process is known to produce healthier bread that is easier to digest and has a lower glycemic index. At the breakfast buffet, follow the aroma of fresh pastry and you will find new items in the parade of viennoiserie: handmade pastries and pies, as shared and presented by Albanian Chef Florian Ogici. The process of kneading by hand is both time consuming and labour intensive, but delivers perfectly imperfect pastry that marries luxury with tradition in wholesome sweet and savoury pies. Make sure to try the lesser known rice pudding pie!

THE LAST STRAW A few years ago nobody would have thought that the colourfully innocent plastic straws would one day be the subject of so much debate. And yet, around the world, straws are now emerging as small but serious villains that play a key role in an undeniable threat to our environment – the invasion of the plastics.

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In an effort to limit the use of plastic straws at the hotel, the Vista Bar is now serving certain drinks with bamboo and stainless steel straws. This change is not only environment-friendly but also has aesthetic value, making many already beautiful drinks even more attractive. To signal your support for this change, make sure these re-usable straws are collected by our service team.

PRIVATE LUXURY IN A HAVEN OF NATURAL BEAUT Y Exclusive beachfront villas with panoramic sea views Outstanding design within a secure masterplan development Located near 5* Anassa Hotel and the Akamas Peninsula Spacious 3 and 4-bedroom villas on plots of up to 1,210m² Phase 1 delivered and sold out, phase 2 under construction Prices from €1,250,000 (€4,000 per square metre)

akamasbay.com For more information contact Cyprus 8000 50 30 | Moscow +7 495 643 1901

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FINE ART

Regular guests at the Four Seasons have probably noticed the ever growing number of interesting paintings that decorate the hotel’s walls in various public areas. In fact, many have often expressed an interest in acquiring some of these pieces of art, all of which are hand-picked by the hotel’s Executive Chairman, Christos Mouskis. In response to repeated requests, the hotel has now dedicated the Garden Suites Gallery to a display of art pieces that are available for sale. The periodically changing exhibition will host primarily Cyprus resident artists and Greek artists with links to our island. The Gallery can accommodate up to 50 paintings, which will be listed in a regularly updated catalogue to offer art collectors all the information they need. Consult our Reception staff or Guest Relations Officer for more details.

BEST OF BIRTHDAYS The Elwood family from Kent, UK, have been visiting the Four Seasons regularly since 2006. Their last visit in June was particularly memorable, as it was scheduled to coincide with a special occasion: three generations of the family, together with their closest friends, gathered at the hotel to celebrate a special birthday for Mrs Denise Elwood in Cyprus, at her favourite holiday destination. Everyone at the Four Seasons wishes Denise Elwood many happy returns of the day.

Pictured left: Four Seasons Executive Director Nick Aristou with the Elwood family and their good friends, Harvey and Carol Rudd

Grand & Sparkling

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On 9 June 2018, Moët & Chandon, the famous French Champagne which is owned by the luxury goods giant LVMH (Louis Vitton Moet Hennessy), celebrated the brand’s 275th anniversary simultaneously in 80 countries – including Cyprus – around the world. In Cyprus, the group is represented by the Photos Photiades Group of Companies, which organized the Cyprus Moët & Chandon Grand Day for the first time, with a 24-hour programme of various events and festivities. The main gala champagne dinner was hosted by the Four Seasons Hotel, where the chefs went into high gear to plan, prepare and present an extraordinary 4-course dinner for 80 guests. After the welcome champagne and cocktails, a different champagne accompanied each course, adding a sparkling touch to each delicious bite. The event reaffirmed Cyprus’s position on the Moët & Chandon map.

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LIMASSOL 25357373 LARNACA

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The Four Seasons regularly welcomes VIP guests and celebrities, and always ensures that they enjoy the highest standards of personalized service alongside discretion and privacy. In January of this year, Roberto Firmino, the popular Brazilian professional footballer who plays for Premier League club Liverpool and is on Brazil’s national team at the World Cup 2018, was among our valued guests. Firmino and his partner were visiting Cyprus for a relaxing winter break, knowing that this is where the sun shines outside, and hospitality shines inside the hotel. Although this was Firmino’s first visit, we look forward to welcoming him again in the future.

GUESTS

BARMAN’S CREDENTIALS The Vista Bar is the kind of bar you visit once, then gravitate to automatically, if only to have a chat with the Vista team. Jacques Israel and his wife Jeannine from Belgium have been visiting the Four Seasons regularly since 2007. Over the years, Jacques and Vista barman Michalis Ioannou have spent endless hours rivalling one another in telling unlikely stories and clowning around. But in May of this year, during the couple’s 21st visit to the hotel, Jacques finally had to admit that Michalis was the jester supreme. In a most amusing public appearance, Jacques awarded Michalis an honorary Doctorate in Witticism from the University of Blah-Blah. Joking aside, this is actually a qualification that any barman would be honoured to receive from a loyal guest such as Jacques Israel.

TOKEN

In December 1994, the Four Seasons welcomed John and Joan Bremer from the UK for the first time. Since then, Mr & Mrs Bremer have been among the hotel’s most loyal guests, coming regularly to their base in Cyprus, where the management and staff are always delighted to receive them. In June 2018, the Bremers registered their 49th holiday at the Four Seasons. To thank them for more than two decades of unwavering loyalty, the Four Seasons gave them a special farewell before their departure: the hotel’s Executive Director, Nick Aristou, announced that their 50th visit – which has already been booked for September 2018 – will be a ‘Thank You’ gift from the hotel. Everyone at the Four Seasons is looking forward to welcoming the Bremers back for a very special visit at the end of the summer.

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to new heights, offering you the most exclusive long or short-term holiday option in Limassol, with all the Four Seasons facilities and services at your disposal.

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THE EXCLUSIVE ALTERNATIVE The Residences were conceived and designed for guests who want to enjoy the Four Seasons location, facilities and services, but prefer the extra space, privacy and independence of a complete and luxurious apartment. Limited in number, the Residences offer a choice of one or two bedrooms and a total living area of 150 and 250 square metres respectively. The generous proportions and premium designer fixtures, fittings and furnishings are enhanced with 180-degree views of the sea and the city. With a capacity to accommodate up to six guests, the Residences combine a lifestyle of elegance with the opportunity to enjoy the best of both worlds â&#x20AC;&#x201C; independence and use of the hotel facilities â&#x20AC;&#x201C; for both short and long-term stays. The Residences can be accessed from the front of the building, where the reception and security desk are manned 24/7, but also from the hotel grounds.

FREEDOM & FLEXIBILITY The open-plan layout with a fully equipped, latest spec kitchen that connects to the living and dining areas makes it easy to stay in for dinner, order room service or even book a private chef at home for yourself and your guests.

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ELEVATED LIVING The one-bedroom and two-bedroom apartments have been designed to bring the amazing beach and city panorama into the rooms through an expanse of wrap-around, floorwindow frames are known for their minimal design, outstanding thermal efficiency, mechanical strength and maximum security locking system.

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to-ceiling windows. The THEA

LIMASSOL: Limassol Marina | Tel: +357 25 051244 | e-mail:modain@primehome.com ralphlaurencyprus.com

MODA IN BOUTIQUE

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SPA BLISS rediscovered

Step into the exquisitely redesigned Four Seasons luxury, harmony and wellbeing.

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Shiseido Spa and discover a sanctuary that evokes

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SPA ESCAPE Conceived as an escape for the mind, body and soul, the remodelled spa has maintained its purpose as the home of luxurious pampering, now with a more contemporary identity. Enter this corner of calm and the cool colours of the chromatherapy corridor will offer you a sensory welcome. This is a place where time stands still and the world revolves around you.

SIGNATURE MASSAGE Created exclusively for the Four Seasons, the Thai Quartz Crystal Healing Massage is a two-hour signature treatment that releases any blocked or negative energy by combining the warming healing of Quartz crystals with a traditional deep Thai massage for the ultimate rebalancing therapy.

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RELAXATION REDEFINED The new Relaxation Room sets the tone for your experience. In the soothing and minimalistically designed pre-treatment area with candlelight, ergonomic chairs invite the body to relax in anticipation of your chosen therapy. A second area is the perfect post-treatment space: harmonious, discreet and Zen, where you can quietly contemplate while you enjoy a glass of herbal tea. The Relaxation Room leads to the new treatment rooms dedicated to individual therapies, from beauty and wet treatments, to the Eastern-inspired Thai massage room. Each room radiates a unique and calming energy that circulates freely in a clutter-free setting with innovative custom-made furniture. When it comes to products, only the best will do. ‘Salt of the Earth’ salt lake products from the USA and ‘Essie Couture’ varnishes were chosen for the ultimate manicures and pedicures, while two iconic and deluxe spa brands - ‘Shiseido’ and ‘Aromatherapy Associates’ – define the range of beauty and body treatments.

SENSATIONAL SALT

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Enjoy a truly customized manicure or pedicure with the spa’s new range of ‘Salt of the Earth’ products. Hand-harvested from The Great Lake in Utah, USA, the salt used in these tailored treatments contains a powerful trace mineral complex that offers immense health and beauty benefits. After you select a delicately fragranced oil of your choice, along with one of the therapeutic oils, the two are then expertly blended with each pre-portioned product in the unique Blend Box at the time of the treatment. The indulgent manicure ritual begins with a nourishing Mineral Salt Soak and Creamy Scrub, followed by a relaxing Mineral Mud Hand Mask with a heated hand mitt. A soothing hand massage using the brand’s Mineral Cream with shea butter completes the salt treatments and the nails are then ready for your favourite Essie nail colour. For the pedicure, the Mineral Mud Mask is activated by the innovative Thermal Powder, which warms up on the skin, allowing the minerals to penetrate the skin. The finale for your feet is the Fire & Ice gel. This menthol-infused lotion leaves an invigorating and cooling sensation that lasts long after your treatment ends.

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PLEASURE For 25 years Le Club Actif at the Four Seasons has been helping guests and members experience that feeling of everyday wellness. Its mission has just been made easier, as new state-of-the-art equipment makes stretching, strengthening and toning more enjoyable than ever before.

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Getting your blood pumping can offer a multitude of benefits from stimulating your brain, boosting creativity and improving overall health, to reducing stress and changing your body shape and size. However, we must never forget that physical activity should also be fun – an ethos echoed by the team at Le Club Actif. Le Club Actif’s Sports Manager Alekos and Sports Supervisor Christina share the same goal: to create a welcoming environment that offers you a personalized approach, professional support and lasting memories to add value to your visit. Offering facilities such as cutting edge equipment in the recently renovated and refurbished gym,

as well as three pools, two tennis courts, sauna, steam and ice rooms, exercise classes, kids workouts, and personal training, there really is little to want for.

DREAM MACHINES A room full of machines, all shiny, new and well maintained; benches, barbells, kettlebells, thick shock absorbent floors, spinning and reclining bikes, and elliptical cross trainers – it’s all there waiting for you to take that first step towards physical fitness. The latest and complete upgrade introduced 21 hi-tech cardio and strengthening TechnoGym Artis Range equipment, a first for Cyprus. This

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advanced line features full-colour touch screens on each machine, so you can use social media, browse the internet or watch television while you work out. With expert trainers on call, staff are happy to provide personal training sessions or help you get started with pointers geared to your personal needs. Christina explains: “The machines are suitable for all fitness levels and abilities. Even if a client is pregnant or has a serious weight problem, for example, there’s no reason to stay away from the gym. We have the knowledge, training and experience to find the appropriate solution – such as using the reclining bicycle instead of the other bikes.” The equipment is divided into two main categories: 12 for cardio workouts – treadmills, bikes, cross trainers and others – and 9 for strengthening different muscle groups. “We have different types of equipment for each part of the body,” says Alekos. In response to guest requests, the gym has just added original pieces including ARTIS Vario – an easy-to-use data mapping elliptical fitness trainer. In layman’s terms, it’s a cross trainer which also becomes a step machine, working quad-triceps, hamstrings and gluteals. It follows your stride and adapts to movement. “We’re one of the only gyms which has it; it helps build core strength,” explains Alekos. There’s also the Multi-Hip which targets all muscles in the hip and pelvis area, including the adductor and abductor muscles. “It’s not easy to work those muscle groups, but this really does the job,” says Christina. All of the machines allow you to enjoy a connected personalized lifestyle through the innovative Mywellness app (downloaded on your phone). Thanks to today’s technology, users can interact with the screen as if they’re using their own tablet and record their workouts even while on holiday. To access the UNITY platform, which keeps track of everything from exercise programmes to number of repetitions and even your favourite websites, members can log into via QR code,

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NFC, mywellness key and Technogym key. The platform also offers advanced exercise guidance and virtual training programmes, giving you real-time visible biofeedback on your performance as you train; and there even is a webcam...

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} THE INNOVATIVE MYWELLNESS APP can be downloaded on your phone for visible feedback on your training activity and progress.

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Le Club Actif is open daily, offering various multi-level group classes and healthy activities for guests over 16, as well as separate and fun 30 to 45-minute workouts for children to enjoy while their parents follow their regular routine. Group classes in the studio include aerobics, pilates, stretching, TRX, bootcamp and Greek dancing. “Whatever our guests can think of, they’ll find it here,” says Christina, “and if we’ve missed something, we’ll quickly introduce it,” Alekos notes. “Many guests join us for a brisk 8.30am prebreakfast walk that combines light exercise with sightseeing, followed by stretches and breathing techniques to take in the fresh sea air; it’s a great way to start the day. The morning walks alternate with yoga on the pier,” says Christina. For the complete schedule of activities at Le Club Actif, check the ‘moments to enjoy’ programme that is on your inroom tablet. In the section called ‘fun for everyone’, families on holiday can instantly see what’s on offer for their children. Once a week the kids club takes the children to the studio at Le Club Actif, where instructors prepare fun workouts with music for them. “These classes for up to 10 children are all about playing, moving and having fun with music,” explains Christina. At the club’s reception desk you can book and arrange classes, tennis, table-tennis, basketball, personal training, water aerobics, beach volley and mini football, and any other scheduled activities or personal requests. Alekos and Christina sum it up nicely: “We regularly update our programmes to include new trends and introduce popular group exercises. But whatever we do, our goal is always the same: to offer something for everyone, so all needs and preferences are covered, and every guest leaves Le Club Actif feeling refreshed and energized.”

28th October Street, 3107 Limassol, Cyprus e-mail: limassol@dinnes-shop.com Tel.: +357 99 884 687

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

Limassol

diary

JULY BALLET PERFORMANCE: IVAN VASILIEV

1-30

JULY INTERNATIONAL FESTIVAL OF ANCIENT GREEK DRAMA 2018

2017

July – December

L EM ES OS WA LKI NG TOUR This free city walking tour is designed to acquaint visitors with the area around Limassol’s long, popular seafront known as ‘Molos’. The walk takes 2.5 hours and highlights all the notable features of this bustling part of the city, starting with the open-air Sculpture Park. Passing by the old port, Limassol Castle (with its Medieval Museum), and the stone-built warehouses around the Castle Square, the walk continues to the Great Mosque, the Cathedral of Agia Napa, the Municipal Market and the traditional, pedestrian shopping centre of Agiou Andreou. All that is required to join the walk is advance booking… and a comfortable pair of shoes! CTO Information Office, Old Port, Syntagmatos Square | Every Monday, 10:00 (except public holidays) | Tel: 2536 2756

July 1-30 INTERNATIONAL FESTIVAL OF ANCIENT GREEK DRAMA 2018 This prestigious festival takes place every year in July and pays homage to the ancient Great Greeks with a selection of plays performed at the open-air amphitheatres. This year’s productions are: Trojan Women (Euripides), Medea (Euripides),

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July 6

Agamemnon (Aeschylus), Orestes

BA L L E T P E R FOR M A N C E : IVA N VAS IL I E V

(Euripides), Alcestis (Euripides), and

Currently hailed as ‘the world’s greatest ballet superstar’, Ivan Vasiliev will perform

Electra (Sophocles). Thanks to the

for one night only in Limassol, joined by 12 Bolshoi Ballet soloists, including Principal

high calibre of the performances, the

Dancers Anna Nikulina, Denis Rodkin, Maria Vinogradova, and Denis Savin. The show

event has been recognized as one of

includes set pieces from Scheherazade, Le Corsaire, Don Quixote and other classical

Europe’s finest festivals, having twice

and contemporary works, as well as the ballet ‘Love is Everywhere’ – choreographed by

been honoured with the coveted EFFE

Vasiliev himself to Igor Stravinsky's music – which has received rave reviews around the

label (Europe for Festivals, Festivals for Europe). Curium Amphitheatre and Pafos Ancient Odeon | 21:00 www.greekdramafest.com

world. Vasiliev will also unveil his new choreography, a ballet composition to ‘I Want to Break Free’ by rock band Queen. Limassol Municipal Gardens Theatre 21:00

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

17&18 AUGUST 19TH PARADISE JAZZ FESTIVAL

AUGUST

1&2

10-26

SEPTEMBER IL BARBIERE DI SIVIGLIA BY GIOACHINO ROSSINI

JULY 13TH CYPRUS RIALTO WORLD MUSIC FESTIVAL

July 10-26

13 TH CYPRUS RIALTO WORLD MUSIC FESTIVAL Held outdoors at Heroes Square, the vibrant concerts of the Cyprus Rialto World Music Festival feature artists from various countries who perform in a melodic celebration of the region’s common musical roots. This year’s line-up includes: Ethno Cyprus – a musical collaboration of the youth musicians taking part in the umbrella workshops of the event; Fourth Moon (UK / Austria); Monsieur Doumani (Cyprus); Dikanda (Poland); Mercedes Peün (Spain); Nicolas Tryfonos Ensemble (Cyprus), and Macumba (Cyprus). This music festival has earned a place on the list of Europe’s finest festivals which are proud to carry the EFFE label (Europe for Festivals, Festivals for Europe). Heroes Square, Limassol 20:30 | Tel: 7777 7745 (box office) / 2534 3902 (information) | www.cyprusrialtoworldmusic.com

August 17 & 18 19 TH PA RA DI SE JA Z Z F EST I VA L Jazz fans on the island have been flocking to beautiful Paradise Beach in Pomos (Pafos region) every year since 1999 for the Paradise Jazz Festival, which

August 31, September 1 & 2

features quality jazz music by

IL BA R B I E R E D I S IV IG L IA BY G IOAC H IN O ROSS INI

local and international musicians, and culminates in a jamming session. Further information on

setting of Pafos Medieval Castle Square. The famous work is described

the artists participating this year,

as ‘an operatic repertoire with a joyful mood, bursting with lovely

along with admission details, can

melodies and arias, vividness and musical improvisations’. The

be found nearer the event date

festival’s production is by the Italian organisation C.I.A.L.M. – Teatro

on the website or the event’s

Lirico Italiano in collaboration with the Ventidio Basso Ascoli Piceno

Facebook page.

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Rossini’s operatic masterpiece The Barber of Seville has been chosen for this year’s Pafos Aphrodite Festival in the picturesque

Paradise Place, Pomos Village, Pafos www.paradisejazzfestival.com Facebook: Paradise Jazz Festival

Theatre and the participation of the Cyprus Symphony Orchestra. There will be Greek, English and Russian subtitles. Pafos Medieval Castle 20:00 www.pafc.com.cy

THE HEIGHT OF MODERN LUXURY

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

AUGUST

SEPTEMBER LIMASSOL WINE FESTIVAL

SEPTEMBER DAYS OF COMMANDARIA

8 -15 SEPTEMBER ORC EUROPEAN CHAMPIONSHIPS

August 31 – September 10

LIMASSOL WINE FESTIVAL The Limassol Wine Festival has established itself as one of the biggest and most popular celebrations of the year! Free-flowing wine and an entertainment programme for the whole family make the 10-day event a non-stop fiesta. Visitors can enjoy tasting and sampling wine from both the major wineries and a number of eclectic boutique establishments with food from the various vendors, against a backdrop of music, dance and other entertainment. The Cyprus Tourism Organisation (CTO) offers a free shuttle bus service to and from the event. Further details and the full programme will be published on the municipality’s dedicated Wine Festival website page nearer the date. Municipal Gardens | 20:00 | www.limassolmunicipal.com.cy/wine

September 8-15 ORC EURO PEA N C HAMPI ON SH I PS Limassol Marina hosts the Offshore Racing Congress (ORC) European Championship Regatta in Cyprus this

DAYS OF COM M A N DA R IA

among yachts from all over Europe

Known as the world’s oldest named wine still in production, the sweet dessert wine Commandaria

in the surrounding Mediterranean

(or Koumandaria) is still produced in the same 14 winemaking villages of Limassol’s mountainous

waters. During the week, there will also be an onshore Race Village,

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September 15

year with a week of intense racing

Koumandaria region. Every year these villages come together in a collective celebration of their shared tradition to offer visitors the opportunity to taste the different kinds of Commandaria. Guests

which will be operating throughout

are also welcome to join in the harvesting process, visit local wineries and vineyards, and enjoy a

the Marina, with various additional

folkloric entertainment programme, Cypriot delicacies and a traditional bazaar. Further information

events taking place during the regatta for both competitors and spectators alike. www.limassolmarina.com

and the full programme will be available on the Cyprus Tourism Organisation’s event calendar nearer the date. Admission is free. Koumandaria Region, Troodos Mountain Range www.visitcyprus.com

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

21-23 SEPTEMBER MADE IN CYPRUS EXHIBITION

SEPTEMBER

OCTOBER GRAPE FEST

September 21-23

MADE IN CYPRUS EXHIBITION Organized by the World Trade Center Cyprus and launched five years ago, the ‘Made in Cyprus Exhibition’ has become an annual showcase of local products, services and exhibits which attracts thousands of visitors. Now constituting the island’s most extensive display of Cypriot products on the island – including food, handicrafts, culture and business channels – the event is a promising networking opportunity and a great place to discover the island’s products and traditions. Admission is free. Trakasol Cultural Centre, Limassol Marina Friday: 18:00-22:00 | Saturday: 15:00-22:00 | Sunday: 11:00-22:00 | www.made-in-cyprus.org

September and October KY PRI A I N T ER NAT I O NA L F EST I VA L The annual Kypria Festival brings local and international artists to venues across the island for a premier programme of music, dance, theatre and opera, as well as art and photographic exhibitions. ‘Kypria’, the Greek word for ‘Cypriot’, is organized by the Cyprus Ministry of Education and Culture,

G RA P E FE AST The Limassol region’s grape growing and wine producing villages make good use of the bumper grape harvest by also making by-products such as traditional sweets and desserts like ‘palouze’ (a grape must jelly) and ‘shoushouko’ (a

and the theme of the event is to highlight the

chewy grape and nut sweet). Two of these mountainous villages – Arsos and

traditions and authenticity of Cyprus and its

Koilani – celebrate the harvest with an event that is held on two consecutive

inhabitants. A selection of 35 performances

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September 30 & October 7

weekends. Visitors can enjoy a folkloric entertainment programme, as well

make up this year’s programme, with full

as the opportunity to sample wine and grape delicacies. Arsos holds the first

details available on the official website in

festival on September 30, followed by Koilani on October 7. Transportation

the run-up to the event, as well as on the

is available by contacting the Cyprus Tourism Organisation (CTO) Information

website of Rialto Theatre, which hosts various performances of the festival. www.kypria.org.cy www.rialto.com.cy

Office. Admission is free. CTO Information Office, Germasogeia, Tel: 2532 3211 www.mytroodos.com

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

4 & 11

13 - 19

OCTOBER INTERNATIONAL SHORT FILM FESTIVAL OF CYPRUS

NOVEMBER ZIVANIA FESTIVAL

14&15 OCTOBER PLATRES CLASSIC CAR RALLY

13 & 14 OCTOBER KYPEROUNTA APPLE FESTIVAL

October 13 & 14

KYPEROUNTA APPLE FESTIVAL The island’s juiciest, crunchiest apples are said to come from Kyperounta village, which visitors can discover for themselves at the two-day festival this mountain village holds to celebrate the versatility of its delicious apples! The event includes an apple exhibition, seminars on the benefits of apples, a folkloric entertainment programme, apple-pie baking competitions, and a bazaar with fresh apples and apple products – including fresh apple juice, apple pies, apple cider vinegar, and much more. Kyperounta Village, Troodos Mountain Range | www.mytroodos.com

October 13-19 INTERNATIONAL SHORT FILM FESTIVAL OF CYPRUS The International Short Film Festival of Cyprus is the island’s official short film festival, where film lovers can enjoy a change from the usual blockbusters shown at the local cinemas. The festival screens selected local and international short films – either in English, or with English subtitles. Genres include documentaries, experimental, student, animation, fiction and short films. Aside from film screenings, the event features parallel events (workshops, seminars

Automobile enthusiasts will enjoy the nostalgic sight of beautifully restored classic

and discussions) for those interested in film-

vehicles as they meet along Limassol’s Molos seafront road before heading en-masse

making. The full programme and screening

to Platres in the Troodos mountains for the annual classic car rally. The event is

schedule is available on Rialto Theatre’s website

organized by LEPA – FIA, The Antique Car Club of Cyprus, which is a member of the

nearer the festival date.

Federation Internationale Vehicules Anciens (FIVA), and whose members collectively

Rialto Theatre

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October 14 & 15 PLATRES CLASSIC CAR RALLY

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

own an impressive range of restored classic cars and motorcycles. Molos Seafront, Limassol 13:00 www.lespafipa.org

October – December GERMASOGEIA WALKS The pleasant temperatures of the Cyprus autumn offer visitors the opportunity to discover the Limassol region by foot through guided walking/ bus tours offered free of charge by the Germasogeia Municipality, a subdistrict of Limassol that is famous for its dam and rural areas. The first tour, ‘Discover the Natural Environment of Germasogeia’, travels along orange orchards to take in the charm of the countryside before linking up with the Forestry Department’s designated nature trail. The second tour, ‘A Village Blessed by Water’, explores the village’s historical architecture, including the dam, traditional old houses, and religious monuments. Each tour takes three hours (including a 20-minute break), so comfortable walking shoes are strongly recommended. CTO Office, Dasoudi 10:00-13:00 www.yermasoyia.org

November 4 & 11 ZI VA N I A F EST I VA L Often referred to as ‘firewater’, the island’s national spirit, Zivania, is certainly strong stuff! Produced in the traditional way in the mountain villages Alona and Pelendri, the annual Zivania Festival presents the pomace brandy from produce to product. The festival takes place on two consecutive weekends, the first in Alona, followed by Pelendri the following week. Visitors can sample the drink – along with traditional delicacies – and enjoy other activities such as distillation demonstrations and a tour of the villages and their famous attractions. The event also features a folkloric entertainment programme, stalls selling local products, and a variety of food and drink. Admission is free. Alona and Pelendri, Troodos www.mytroodos.com

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

22-25

NOVEMBER 14TH CYPRUS INTERNATIONAL 4-DAY CHALLENGE

NOVEMBER CYPRUS APHRODITE HALF MARATHON

23 -24 NOVEMBER 5TH CYPRUS JAZZ AND WORLD MUSIC SHOWCASE

November 22-25

14TH CYPRUS INTERNATIONAL 4-DAY CHALLENGE The ‘Cyprus International 4-Day Challenge’ returns to put runners through their paces with four different races across four days. Routes are marked along some of the island’s most stunning areas of natural beauty, including the Akamas Nature Reserve Park and the Pafos coastline. The full event incorporates a 6k time trial, a multi-terrain half marathon, an 11k mountain trail run, and a 10k city run. Runners can opt to run some of the races independently rather than participate in all four. At the end of the challenge, the times for all four races are added together to determine the overall event winner. The race schedule and registration details are available on the organizer’s website. Akamas, Pafos | Tel: 2688 0878 | www.cypruschallenge.com

November 23 & 24 5 TH CYPRUS JAZZ AND WORLD MUSIC SHOWCASE New and established performers of jazz and world music showcase their talents to industry contacts and entertain fans of the genre with their improvisational music in a series of shows at Rialto Theatre. The performances culminate in collective jamming sessions, which have become a legendary part of the event. The audience also has the opportunity to offer feedback on the music and participate in a discussion and Q&A session with the performers. The final programme will be available on the theatre’s website nearer the date. Rialto Theatre

November 25 CYPRUS APHRODITE HALF MARATHON

20:00

The Pafos coastline offers a picturesque backdrop for one of the island’s most

Tel: 7777 7745 (box office)

established annual running events, which starts and finishes at the Geroskipou

www.rialto.com.cy

Municipal Sports Centre. Both local and international athletes take part in the event that includes races to suit all abilities and ages. The half marathon has a time limit of three hours and is for runners aged 16 and over, and also includes a wheelchair category. The 5k fun run has no age restriction or time limit and can be enjoyed by the whole family. All event timings and details on how to enter can be

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found on the event website. Pafos coastline www.runclub.com.cy

December CHRISTMAS IN LIMASSOL Limassol gets festive throughout December to offer visitors a rich and varied programme of Christmas events and activities for the whole family. Highlights include the Christmas train,

Bringing you the best in pub hospitality, food quality and atmosphere since 1996!

which takes children on a ride through the town centre, a charming Christmas village with stalls and crafts to take part in, and various open-air carol singing performances from local music schools and choral groups. Santa also visits the town at various locations to spread the joy of Christmas, while the general atmosphere and d�cor of the town centre and promenade instantly evoke the spirit of the season. In addition to the free events, the municipality also organizes a programme of Christmas-themed theatre and music. Details of what’s on are usually available at the beginning of December and can be found on the municipality’s website. www.limassoltourism.com www.limassolmunicipal.com.cy

December CYPRUS SYMPHONY ORCHESTRA CHRISTMAS CONCERT The Cyprus Symphony Orchestra’s annual Christmas concert is a favourite of the season, capturing the joy of Christmas through a repertoire of yuletide favourites and selling out in all theatres across the island. The Limassol concert is usually held at Rialto Theatre in the third week of December. Final details will be available on the venue’s website or the official CSO website at the beginning of the month. Founded in 1987, the CSO is the island’s official orchestra and regularly performs high calibre themed and seasonal concerts. Rialto Theatre Tel: 7777 7745 (box office) 2534 3902 (information) www.rialto.com.cy www.cyso.org.cy

DISCOVER THE AGED MEAT EXPERIENCE LIVE BRODCAST OF SPORTING EVENTS open daily: 10am-2am

IMPORTANT NOTICE: Although all events have been confirmed and details were correct at the time of going to press, we strongly recommend contacting the organizers, in case an event had to be cancelled or postponed at short notice.

194 Amathoundos Ave, 4533 Limassol, Tel: 25 635155

Voted by public as most Original Pub 2016 for the third time.

the inside

SCOOP text Y I O TA M A L L A S

Colors café greeted the summer season with its annual interlude of extra-chilled desserts; Ice Cream Week was once again the perfect opportunity to present this year’s collection of frozen treats in the coolest possible fashion.

} GELATO GEMS - Savarin sponge on a bed of passion fruit ice cream, and the Baked Alaska topped with Grand Marnier for added glamour.

Four Seasons Portrait

Among the decadent desserts were the Maracuja

ICE SCULPTORS

Demetris Hadjiyiannis and his team of gelato experts present

CCAORLEOch RS ocola ca f éte tre weaets k

}

Ice Cream Week’s exclusive range of flavours.

The complete makeover of Colors café put the annual Ice Cream Week on hold for the past two years. During that break the hotel’s pastry team experimented with greater resolve to make the most memorable impression on their sweet-toothed enthusiasts this year, especially since 2018 marks a decade since the event was first launched. In the past, Ice Cream Week carried a different theme every year; the pastry team explored infusions with various teas, celebrated the beauty of chocolate and presented the magic touch of different spices, among other innovations. Executive Pastry Chef Demetris Hadjiyiannis says: “We wanted something extraordinary to celebrate the new face of Colors café, so for the first time, we decided to present four different categories of ice cream in order to satisfy every preference.” This unleashed a multitude of suggestions from Demetris and his team, before the shortlist was agreed and presented from the 18th to the 27th May.

FROZEN GALAXY

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The week launched a series of unique iced flavours of unrivalled measure. The ice cream parlour of Colors was enhanced with 24 imaginative options. Demetris experimented with traditional dessert recipes to perfect their ultimate frozen editions. “I took favourite sweets such as red velvet, carrot cake and pavlova, and transformed them into rich, creamy versions of gelato,” he says. He also incorporated diverse elements to create dairy-based options with layers of flavour within each scoop. The speculoos cookies creation was the result of mixing spices of cinnamon, ginger, cloves and cardamom which mirrored the recipe of the famed Belgian biscuits. Other creamy showstoppers included the salted caramel and the crema pasticceria. For more refreshing notes, the sorbet selection did not disappoint. Ginger was added to the apple cider recipe and the vanilla edelweiss offered a charming perfumed aftertaste. Even more unusual was the lychee and rose petal flavour, inspired by Pierre Hermé’s limited edition Ispahan macaron at his Paris patisseries. “Of course, we decided to keep some firm favourites on the menu, including our chocolate velvet, bourbon vanilla bean, and banoffee flavours,” says Demetris. A novel addition was the cold plate demonstrations, where guests could choose the ingredients themselves, which were then blended into a unique gelato treat before their eyes. “Using a state-of-the-art metal plate chilled to -30 degrees, we could take the customer’s choice from among 30 sauces, specialities, fruits and

C O L O R S c a fé t r e a t s

}

FLAVOUR GLACIER Frozen masterpieces were crafted from scratch as each customer selected their personal blend of ice cream brilliance.

nuts, and add them to a frozen cream base,” says Demetris. “Different sweet delicacies were suddenly merged into a mosaic of colours and flavours.” Together with their freshly-baked wafer holders, the cold plate experience elevated the humble ice cream cone to a higher level.

DESSERT DESIGN Four exclusive ice cream creations graced the Colors dessert menu with their fusion of gelato splendour and patisserie techniques. The most challenging recipe was the preparation of the Baked Alaska, where cherry panacotta gelato was carefully coated with a vanilla sponge and a final layer of meringue. Some dishes paid homage to different cuisines: the Maracuja dessert modified the French Baba au Rhum recipe with its yoghurt and passion fruit gelato, and the Salted Caramel dish was American-inspired with its sundae-like composition. Ice Cream Week also provided a first-time opportunity to explore mixology of the frozen kind with an enticing selection of gelato-based chillers. The vodka-based Mint Dreams and Frozen Love with their creamy consistency were refreshing standalone cocktails. At the same time, the White Bellini with its simple combination of prosecco and lemon sorbet was even selected as an accompaniment to savoury dishes, thanks to its versatility and subtle taste. For dessert enthusiasts, the return of Ice Cream Week could not have been sweeter; it was the refreshing extravaganza they were waiting for and the forerunner of this summer’s ultimate custom-created frozen treat.

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}

TOKENS OF LUXURY The Salted Caramel dessert was a pyramid of textures and flavours for the palate (far left). The high-profile launch of Ice Cream Week bore gifts for its esteemed guests (left).

GROUNDPIECE SECTIONAL SOFA 6 Menandrou Str, 1066 Nicosia, Cyprus Tel. +357 22873748

Fax +357 22873749 info@casamia.com.cy www.casamia.com.cy

F O U R S E A S O N S t e a mwo 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 hotelâ&#x20AC;&#x2122;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, theyâ&#x20AC;&#x2122;re always there to serve you.

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Foundations of Hospitality

COSTAS NICOLAOU

ANDREAS LOIZOU

YIANNIS IOANNOU

YIANNOS GREGORIOU

Financial Controller

HR & Quality Director

Assistant Hotel Manager

Group Food & Beverage Manager

CHARIS HADJINEOPHYTOU

ANGELOS ILLAMBAS

LANA PERIKLEOUS

COSTAS NICOLAOU

Duty Manager

Group Chief Engineer

Guest Relations Officer

Operations Manager

MARIA TENEKETZI

ANDREAS

DEMETRIS NICOLAOU

Food & Beverage

Assistant Front Office

ALKIVIADES

Food & Beverage

Adm. & Sales Manager

Manager

Reception Manager

Service Manager

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LEONIDAS LEONIDOU

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

Smooth Operation

MARIOS

LAMBROS

NEARCHOS

CHRISTINA

STELIOS

GEORGIOU

LAMBROU

EVANGELOU

VENIZELOU

PAPAGEORGIOU

Purchasing Manager

Assistant Chief Engineer

Back of House Manager

Executive Housekeeper

Reservations Supervisor

Culinary Arts

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GUAN RUIJONG

PANICOS

PANAYIOTIS

DEMETRIS

Seasons Oriental

HADJITOFIS

CHARALAMBOUS

HADJIYIANNIS

Head Chef

Executive Chef

Chef De Cuisine

Executive Pastry Chef

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

DAVID WALKER

ARESTIS JOHNSTON

Maitre d’Hotel

Assistant Maitre d’Hotel

MARIOS DEMOSTHENOUS

MICHALIS THEODOROU

Bars Manager

Colors Café Manager

KYRIACOS THEODOTOU

STALO ARABANTZI

SAVVAS PAPATHOMAS

Restaurant Supervisor

Banqueting Supervisor

Vivaldi by Mavrommatis

Seasons Oriental

Head Sommelier

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

Developing the Business

MARINOS

ANTONIO

LARYSA

ELISA

KLERI

SHAXIATES

CASSERA

BORGARDT

PASTIDI

MICHAEL

Sales & Marketing

Group Corporate

Sales Manager

Conference & Incentive

Digital Marketing

Manager

Sales Manager

Manager

Fashion and Leisure

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ALECOS ALEXANDROU

HEIKE IOANNOU

ANNA

MARY

Le Club Actif Sports Manager

Kindergarten & Moments

DONOVAN

CHRYSOSTOMOU

to Enjoy Supervisor

Shiseido Spa Manager

Fashion Director

E X P E R I E N C E T H E E X C E P T I O N A LÂ®

For Sales, Service, Charter or more information contact: PRINCESS YACHTS CYPRUS LTD +35725770320 prexecutive@princessyachts.com.cy

FIND OUT MORE AT PRINCESSYACHTS.COM

DINEAROUND a gourmet excursion

FOUR SEASONS RESTAURANT COLLECTION

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VIVALDI BY MAVROMMATIS

S E A S O N S O R I E N TA L

SEAFOOD BAR

MEDITERRANEAN GOURMET

AUTHENTIC CHINESE

FINE SEAFOOD AND SUSHI

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

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

Winner of the TimeOut Eating Awards’ title of ‘Best Hotel Restaurant’ for the past eight years, Vivaldi by Mavrommatis serves a menu of fine and fresh Mediterranean cuisine with the distinctive influence, creativity and touch of the Cypriot Michelin-star Chef Andreas Mavrommatis from Paris.

The Head Chef and his team from Hong Kong have established this unique dining room as the best Chinese restaurant in Cyprus, serving an exquisite menu of culinary delicacies from the Far East. Their motto is, ‘Preserve the old, but know the new’, as they bring you traditional favourites adapted to today’s taste preferences.

The focus at the Seafood Bar is on the finest and freshest fish and seafood on the island, as well as sushi. The magnetic summery setting offers a food experience not to be missed, accompanied by a white Burgundy, Chardonnay or Ruinart Champagne – and the wonderful views across the sea. Open from May to October Closed on Thursdays

G U E S T p rivile g e s

Our DineAround programme, which offers you exquisite meals at preferential prices, is once again yours to enjoy this summer season. The gourmet collection includes the most popular cuisine, served in five different award-winning restaurants and in enchanting settings across the Four Seasons and the Amathus Beach Hotel. Enjoy your gourmet excursion… 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.

INTERNATIONAL GRILL

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

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

Acknowledged as the best fish and seafood restaurant in Cyprus for more than 30 years, Limanaki is literally only a few steps from the water. Its success is based on the assurance that the fish you are served in the evening was swimming in the sea that morning; and there’s an expert on hand to tell you all about the wide array of oysters, fish and other seafood on display. Open from May to October

With a magical bay view, The Grill Room is the home of prime cuts of meat from around the world, as well as fish and poultry, cooked in the worldfamous Josper grill/oven, known to bring out the qualities of each carefully sourced ingredient. Consult the champion sommelier for the perfect wine to match your order and enjoy your dinner indoors or on the terrace, just a few meters above the sea.

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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FISH RESTAURANT BY THE SEA

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THE LATEST FLOOR-TO-CEILING RENOVATION has had a noticeable and positive impact, making service smoother and every meal more enjoyable.

G A S T R O N O M Y new Tropica L I M A Sl SRO e sta L udra ia ry nt

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TROPICAL

If there’s one element of the Four Seasons that embodies summer, it’s the hotel’s all-day dining room. After the latest renovations made it bolder and brighter than ever, this hotel favourite is sporting a new lustre. text MICHAELA MOBLEY

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} TROPICAL SUPERFOODS The new Tropical vegetarian dishes explode in colour, taste and goodness as the deep richness of Beetroot Carpaccio complements the cauliflower couscous centrepiece with light touches of avocado and pumpkin. (below) Burrata Mozzarella delivers a spin on Salata Caprice with plump creamy buffalo cheese dressed with roasted pine nuts and unique balsamic caviar.

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THE MODERNIST GLASS SCULPTURE

over the buffet, an illustration of

flowing leaves of the seasons, exhibits a moment caught in time.

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Opulent yet comfortable, extravagant yet homely; the design of the new Tropical Restaurant is all this and more. “We wanted to enhance the Tropical experience for guests, because it is undoubtedly the very heart of the hotel,” says Four Seasons Executive Director Nick Aristou. “We had just recently upgraded the outside pergolas around the koi pond and were all very excited about transforming the inside layout; creating more open and column-free spaces for an ergonomic flow from entrance to seating to buffet, and fulfilling a new vision. We also changed the name to reflect the evolution from a café to a restaurant that is comparable with the best in terms of menus, wines and ambience.” Over one thousand meals are served every day at the Tropical where managers and hostesses greet, waiters serve, and sommeliers advise. The restaurant welcomes every guest staying at the hotel at least once a day, so the new floor-to-ceiling renovation had to achieve noticeable and positive change that would make every meal more enjoyable. “To maintain the same spirit indoors and outdoors, we emulated the external design concept by incorporating various elements that reflect nature, such as the open pathway lined with forest columns of living plants – the tropical zebra-patterned Tradescantia Zebrina above and Asparagus Ferns feathering out below,” says Nick. The Tropical styling is now sustained by cool marble floors, panelling with carved waves accenting the amber grain, and the acoustic ceiling that forms chinks of light through the canopy. The flow of the green palette, tinkling streams and stone carving creates glades and clearings in the calming environment, while water walls gently cascade in the Water Step area and the jungle tableau remains home to the ape statues, our everpresent dinner companions. To complete the signature style, all the Italian sourced furnishings are wood and weave, walls are swathed with flying herons, and over the buffet, an eye-catching modernist glass sculpture, an illustration of flowing leaves of the seasons, exhibits a moment caught in time. Nick explains, “Our aim was to use fine materials and design elements to create an area where guests can truly relax.”

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PERFECT MATCHING presents Foie Gras from the new à la carte menu paired with wine displayed in the extensive cava and enlivened with a main course personalized by chefs at Tropical’s live-cooking station; an experience beyond fine dining.

FOOD FOREMOST Always thinking of unique ways to express their skills, the chefs at Tropical decided to bring new flavours and even a whole new menu to the table. Group Food and Beverage Manager Yiannos Gregoriou introduces the new dishes: “As a leading five-star establishment, we are committed to offering the exceptional; our chefs have access to premium ingredients, both local and imported, and have used them to create unique flavours and creative recipes for the Tropical à la carte menu.” Foie Gras makes its appearance as a starter, fresh crispy duck salad has a melt-in-the-mouth texture, the prawn sandwich is a new lunchtime favourite, and diners will revel in the luxury of 21-day dry aged Angus beef dowsed with celeriac puree. And for those who prefer lighter dining, Tropical presents the new vegan and vegetarian menu. Sweet potato, pasta, quinoa and market-fresh salads, pulses and vegetables not only respect the requirements of plant-based diets, but have also persuaded meat lovers to make this mix of original ingredients and indulgent tastes an inherent part of their everyday dining. The Tropical buffet has always been the centrepiece cornucopia of Tropical gastronomy, and special attention has been paid to making it even more interesting by theming the evening presentations. Nick points out, “On Thursdays we wanted to make a real cultural impression with a full barbecue of authentic Cyprus food and drink.” While the souvla is grilling, guests can watch or even participate in the making of halloumi and zivania, or watch the preparation of loukoumades and admire iconography painting and folk dancing. On Sundays the famous Marco Polo lunch takes guests on a journey of world flavours, and on Tuesdays the ‘Dine Around’ teaser introduces a flight of dishes from all five restaurants at the Four Seasons and the Amathus. “Every day is different,” says Nick, “with music, experiences and dishes that all have an extraordinary twist.”

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Every exclusive menu must be accompanied by equally stimulating wines, and Leonidas Leonidou, F&B Admin and Sales Manager, explains how the new cava in Tropical is now the highlight of the hotel’s inventory. “In the new climate-controlled cabinets our whites and champagnes are kept at 4 degrees Celsius and reds at 12. The bottles branch out for maximum exposure and all

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CYPRUS NIGHT AT THE TROPICAL gives you the opportunity to watch and participate in local arts and crafts, traditional food preparation, and folk dancing.

our wines are chosen to resonate with our guests’ requirements in terms of food pairing and origin.” As every guest has a different taste, the hotel F&B team selected a huge variety of 230 international wines and over 100 local wines to celebrate Cyprus’s own viticulturists. New to the wine list are some beautiful champagnes: Drappier Zero Dosage Rose, the magnum of Gosset Excellence, and Krug Grand Cuvee. Leonidas is also keen to point out some exceptional local wines such as the Viognier from Argyrides Winery, the Ekfraseis from Vassiliades, and Ezousa Gris from Ezousa Winery. He says, “Burgundies, Super Tuscans and California wines play a wonderful role in our wine list, and our sommeliers, who have dedicated their careers to learning about each wine, would be happy to steer guests through the regions and vintages for the perfect complement to a meal.”

LET US ENTERTAIN YOU

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“In addition to the actual buffet displays,” says Nick, “the new programme of live music has been a great hit with our guests.” Leonidas, who facilitates the performances, wanted to enrich the Tropical experience with a similar approach to that of the Vista Bar. He says: “Music is now one of the main ingredients of our guests’ dining experience; just as we handpick the best cooking ingredients, we also choose the best performers.” Italian ballads and guitar strolling, and a Brazilian Jazz quintet with trumpets start the week alongside the corresponding Italy themed buffet and tastes from the five gourmet hotel restaurants. Mid-week, you can chill to DJ Kikis, Thursdays are covered by Cyprus night, and on Fridays Tropical goes Oriental with Asian fusion cuisine. The weekend comes alive with Art Culinaire masterpieces and a repertoire of international jazz and pop performed by Gino and Sandra. Last but not least, alternative Sundays tempt you with Mexican and American menu delights and easy listening from two stunning vocal duos. Nick concludes, “The Four Seasons team rose to the challenge of making one of the most popular dining destinations in Limassol even better; and with the help of our designers, we responded to valuable guest feedback and are now delighted to welcome you to the new Tropical Restaurant.”

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CHINA The dramatic makeover of Seasons Oriental signals a new chapter of fine dining at the Four Seasons. With the addition of innovative Chinese flavours to accompany the new faĂ§ade, the hotelâ&#x20AC;&#x2122;s crown jewel remains an unbeatable culinary gem in Cyprus.

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G A S T R O N O M Y o r ie n t a l r e d iscov ery FULL CIRCLE The meticulously handmade dumpling (below) unlocks a rich combination of black truffle and prawn flavours. A round plane of crème brûlée (right) holds multi-dimensional flavours with its hazelnut base, Tonka bean infusion

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and green apple gelato.

IMPERIAL FLEET Delicate prawn and almond fritters are the vessel for marinated cuts of beef tenderloin, creating the ultimate flagship recipe.

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FLAVOUR DYNASTY The timeless Szechuan recipe of Gong Bao adorns these succulent prawns, their tanginess balanced by slices of sweet aubergine.

TASTE TRILOGY This spectacular collection of steamed treats includes fillings of prawns, chicken and scallops to

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create an epic appetizer.

Seasons Oriental is part and parcel of the Four Seasons’ image and culinary identity. Many hotel guests and visitors even share a history with this exotic corner of the hotel, which is why the move to a new interior was a challenging task. “Over the past two decades we’ve seen diners practically fall in love with it,” says Nick Aristou, Executive Director of the hotel. “So it was absolutely crucial that we build a fresh experience without departing from Seasons Oriental’s longstanding tradition.” The refurbishment recreated the restaurant’s design while maintaining the intimate ambience that is widely appreciated by its loyal clientele. From the furniture to the crockery, even the serving chopsticks, countless new handpicked features have completely altered the appearance of Seasons Oriental down to the very last detail, while remaining loyal to its original purpose and personality.

DINING WITH ATMOSPHERE

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The main objective was to give the structure of the restaurant a more contemporary and sophisticated feel. Individual, custom-made ornaments illustrate the subtle Asian influence. “For example, the bamboo plants in the wallpaper covering the back wall of the restaurant were chosen to lightly refer to Eastern culture rather than a fully-fledged Chinese theme,” says Nick. “Even the gold metal piping along the glass facade with its grid-like mesh of Oriental horizontal and vertical lines alludes to floating chopsticks…” The two inner walls are now dressed with illuminated wooden panels to create a sense of seclusion and privacy, while their understated elegance accentuates the two decorative fireplaces that dominate the setting and atmosphere. Embedded in the walls, the fireplaces combine the latest LED equipment and a steam generator to create the alluring effect of real flames. In response to repeated requests, the Seasons Oriental menu can now be enjoyed in an outdoor setting. For a dinner party of eight to twelve guests, you can book the gazebo on the terrace of the Tropical restaurant and look forward to a unique culinary journey in the moonlight.

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AVANT-GARDE ASIAN

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Coinciding with the new décor is an updated menu characterized by an even wider diversity of flavours. Guan Ruijong, the Head Chef of Seasons Oriental, proposes enticing new flavours alongside the culinary classics, to offer as many elements of Chinese cooking as possible. Given the ever-growing number of health-conscious eaters visiting the restaurant, Guan decided to go back to basics and serve a greater selection of delicate vegetarian and seafood soups to give your meal a lighter start. The menu also reflects the growing popularity of dumplings by presenting an extended range of meat and seafood fillings with Cantonese origins. Regular diners are familiar with Guan’s twist on traditional Chinese flavours

in order to redefine the typical tastes and textures of his heritage. “Anyone who loves Chinese food is familiar with the bold flavours of Szechuan recipes. In a number of dishes, for example my new Gong Bao prawn dish, I have introduced Mediterranean vegetables, such as aubergine, to add sweetness to the standard garlic, chilli and pepper combination,” Guan explains. Similarly, the beef tenderloin rests on a prawn and almond fritter in a unique and potent composition. There is no doubt that the changes at the restaurant have been a courageous but successful step forward. A visit to Seasons Oriental is certainly a next-level dining indulgence where the yin and yang of old and new are united in perfect harmony.

Available at

Four Seasons Boutique

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

CROWNING ACHIEVEMENT A dish prepared by Bocuse for French President Giscard D’Estaing in 1975. The famous black truffle soup sees the pastry crust liberating the wonderful

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earthy flavours of the prized mushroom.

} ARMORICAINE DREAM The ancient title for the region of Brittany lends its name to this luxurious potion where the richness of the lobster tail is balanced by the crisp texture of carrot, asparagus and other garden vegetables.

crab become a dreamy tangy indulgence in the company of avocado puree

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and green apple coulis.

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GREEN FANTASIA Delicate flakes of Alaskan

DRAMA QUEEN Fillet of chicken from Bresse – a region of eastern France famed for its premium poultry – is adorned with gems of black truffle shaving. A throne of assorted vegetables completes the flavour realm.

G A S T R O N O M Y Vivaldi by Mavrom m a tis

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MICHELIN The Four Seasons’ landmark restaurant, Vivaldi by Mavrommatis, has evolved triumphantly in its 10-year history. Host to the 2018 Goût de France and now the home of Michelin-level cuisine, Vivaldi’s contribution to fine dining is more impressive then ever before.

Aquitaine caviar, this is culinary couture in its most ornamental fashion.

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} AROMATIC APPLIQUÉ A delicate frill of salmon gravlax dresses the plate. Marinated in dill for 12 hours and graced with

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SUGAR MOUNTAIN

Levels of sweetness are climbed with

every bite. Macarons, truffles and tarts with additions of hazelnut, vanilla and

chocolate provide stepping stones on the palate to new dimensions of flavour.

making him the first Cypriot to be awarded such a prestigious title.

LIQUID GOLD Baba au Rhum, the quintessential French dessert dating back to the 19th century, is

NATIONAL TREASURE

where the sweet syrup interweaves with

Every year on an agreed date between 19 and 25 March, friends of French cuisine celebrate ‘Goût de France’ – the taste of France. The concept was launched by the French Ministry of Europe and Foreign Affairs with the cooperation of three-Michelinstar chef Alain Ducasse, but its roots date back to the early 20th century. It was Auguste Escoffier, the French chef, restaurateur and culinary writer, who instigated the ‘Dîners d’Épicure initiative in 1912. Escoffier and his associates across Europe’s major cities all prepared the same menu on the same day. Goût de France is the contemporary incarnation of this French-inspired festival, which, however, allows each chef to execute his own interpretation of a French menu. Now in its fourth consecutive year, Goût de France has become an institution of French culinary tradition, with the participation of 3,000 restaurants and embassies in 150 countries. The Four Seasons has welcomed this culinary fete from the very beginning, and each year has witnessed the curation of stunning menus by Executive Chef Panicos Hadjitofis and Andreas Mavrommatis, just as they did on 21 March 2018.

potent rum through the cake sponge to create a mouth-watering treat.

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recently received a Michelin star,

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Thanks to a string of achievements and awards over the years, Vivaldi by Mavrommatis has proved to be a symbol of outstanding gastronomy. The ground-breaking milestones of 2018, however, represent the pinnacle of its success story, and Vivaldi now resides in a category of its own. Andreas Mavrommatis, the creative associate of the restaurant’s culinary team, recently received a Michelin star, making him the first Cypriot to be awarded such a title. Mavrommatis’s respect for tradition and commitment to quality produce were the stepping stones to this unparalleled distinction in his career. A man of passion and personality, he reflects the excellence of French cuisine that so many aspiring chefs have always admired. While enhancing the gastronomic scene of France, his menus at Vivaldi have honoured the wonders of Mediterranean cooking and placed the restaurant on an enviable footing.

ANDREAS MAVROMMATIS,

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G A S T R O N O M Y Viva ld i by Mav rommatis

CHOCOLATE CORSAGE Mavrommatis’s take on Maison Bernachon’s President cake of 1975. Hazelnut praline and cherry infused sponge are decorated with a carnation of chocolate flakes in full bloom.

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Underlying the signature recipes of every Goût de France event is the emphasis on seasonal ingredients – a principle at the core of the Vivaldi philosophy. “This year we imported premium poultry, fresh truffles and delicious caviar from France to meet the elevated standard of the event,” explains Mavrommatis. Participating restaurants are also bound by the framework of French-style courses: the dining ritual consists of an aperitif, a cold and then hot starter, a seafood dish followed by a meat or poultry creation, and then French cheese, a chocolate dessert and digestifs to finish. Every stage of the gastronomic experience is complemented by a medley of renowned French wines. This year’s edition further challenged the participating chefs by introducing a regional focus – the Nouvelle Aquitaine region was selected as the muse behind the menu design. The event was also a particularly poignant one with its tribute to the late Paul Bocuse, named ‘The Pope of Gastronomy’ for his innovative approach to French cuisine. The unfortunate passing of Bocuse in January 2018 deeply affected the culinary world from East to West. To honour him, Ducasse recommended that each participating venue include one of Bocuse’s dishes or create a recipe inspired by his ground-breaking career. “He was as charismatic as he was innovative; a beacon of French cuisine around the world,” says Mavrommatis. Although still in its infancy, Goût de France is one of France’s most important exports that has been embraced by the international community of chefs. For the discerning diner, Vivaldi by Mavrommatis is a window to Mediterranean ingredients and the application of French principles, and this year it took a giant leap in its culinary progression towards broader horizons. With the Michelin seal of approval guiding Andreas Mavrommatis and his team, Vivaldi promises to transform the island’s food landscape even further in years to come.

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HOMAGE TO HERITAGE

GOUT DE FRANCE The opening speeches offered congratulations to the hotel’s culinary masters Panicos Hadjitofis and Andreas Mavrommatis, who with a team of 12 dedicated chefs worked in a spirit of excitement and motivation to bring the menu to life.

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FEMININE spirit

The cocktail renaissance triggered a wave of uninhibited creativity behind the bar. Vision, technique and passion became the catalysts the mix a competitive edge.

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for winning recipes, but sometimes itâ&#x20AC;&#x2122;s a womanâ&#x20AC;&#x2122;s touch that gives

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RISING STARS

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Apart from being an award-winning bar, the Vista is also a hotbed of talented emerging artists of alcohol wizardry – and 2018 is testament to their creative ascent. On the occasion of the 14th Pancyprian competition of the Cyprus Bartenders Association (Cy.B.A.) in March, two bartenders of the Vista Bar, Andriani Vladimirou and Olga Baeva, earned the Vista Bar both the Gold and Silver Award for their signature cocktails. Not only were they among the youngest participants, but they were also the only female bartenders

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The Vista Bar – the social headquarters of the hotel – is no stranger to high acclaim. Having already earned an uninterrupted series of awards for its signature beverages, it continues to conquer new frontiers in the world of mixology, both on a national and international level. This year the Vista proudly received the Stoli Original Bar and Club Award in the category of ‘Best Hotel Bar’ for a second time, taking the lead among twelve rivals with a three-star rating and above. With a track record of this calibre, it was only a matter of time before its mixologists gathered inspiration and created combinations that set them apart.

ANDRIANI VLADIMIROU earned silver award for ‘Consequences’, an impressive adaptation of cognac and Italian liquor.

competing in their category. There were no restrictions to the ingredients or theme, which gave Olga and Andriani free rein in their choice of elements. Olga produced the champion cocktail ‘NY Garden’ that courted the judges with its perfumed and tangy notes. Her libation broke convention with a series of novel techniques. Premium gin was mixed with Martini Bianco and transported to a coupe glass. Olga says: “Usually you would combine gin with the standard dry vermouth, but I wanted to prove that the Bianco version mixed beautifully.” She then converted the duo into a perfumed and tangy nectar with the help of lime and celery juice and rose marmalade. “Rose marmalade is an ingredient close to my heart, as my grandmother would collect rose petals from her garden and make her own preserves; it’s a taste that brings back childhood memories,” says Olga. For a first-time participant with only three years behind the bar, ‘NY Garden’ is Olga’s flavour revolution. Andriani’s silver award was the panel’s response to ‘Consequences’, an impressive adaptation of cognac and Italian liquor. Her winning combination married the harsh flavour of Hennessy with the botanical quality of Amaro Montenegro. Andriani also spent weeks perfecting

produced the champion cocktail ‘NY Garden’ that courted the judges with its perfumed and tangy notes.

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her homemade syrup of Oriental spices that did its magic. “I took on the challenge of taming the pungent flavour of cognac with intense flavours that gave it an easy flow,” says Andriani. “With the warmth of different spices, I managed to convert the alcohol base into something even more complex and luxurious.”

OLGA BAEVA

THE VISTA PROUDLY RECEIVED the Stoli Original Bar and Club Award in the category of ‘Best Hotel Bar’ for a second time,

UNBEATABLE BUBBLES

Cyprus exhibit. Her grand conconction is a harmonious trio of tequila, fruity flavours and Barolo Chinato, the Piedmont digestif. With that she accomplished a whirl of sensations for the taste buds – sweet, sour and bitter. The base was then topped with premium champagne and finishing touches of elderberry foam to create a medley of textures. Andriani and Olga have made their mark among the island’s bartenders, and their aspiring associates are now taking note of the Vista’s ever-expanding horizon. Their cocktails have wooed the toughest critics and now grace the Vista menu, ready to tempt and tickle your palate. Why resist a woman’s creative spirit?

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Andriani took another giant leap with her entry in the competition’s second-day finale, by submitting her nomination for the national cocktail category. This is the highest honour for a bartender, as the winning recipe represents Cyprus at the International Bar Association’s championship this October. This year’s challenge was to propose a combination with a base of champagne or sparkling wine. After participating in this round on three occasions and failing to secure a victory, Andriani originally had no intention to compete yet again. “I could not face the same feeling of disappointment again,” she says. Luckily, Bars Manager Marios Demosthenous encouraged her to reconsider. His valuable support led to the creation of ‘Royal Senses’, Andriani’s winning cocktail that will compete with the world’s coolest cocktails in Tallinn, Estonia, as the

taking the lead among twelve rivals.

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p h ot o g ra p hy JO MIC HAELIDES

HIDDEN AWAY in the monasteryâ&#x20AC;&#x2122;s ancient library of Machairas Monastery is a time-worn manuscript which has become the bible for herbalists and naturopaths all over the world: the Iatrosophikon.

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For centuries, rich soils and heady sunshine have lent the herbs of Cyprus an unparalleled potency. Today, modern medical practitioners are drawing inspiration from the ancient curatives documented by the herbal healers of history: the islandâ&#x20AC;&#x2122;s monks.

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GEORGE ELLINAS, one of the best-known herbalists on the island, suggests that it is the climate which makes the herbs of Cyprus unique, but that the monks deserve credit for curating and recording remedies passed down from generation to generation.

handwritten in the Cypriot dialect, the English translation (by Kyriacos Demetriades and Andreas K Demetriades, with indispensable commentary from renowned horticultural expert, Giorgios N Hadjikyriakou) is known and revered far and wide. “To this day, the Iatrosophikon informs both herbalists and naturopaths, not just in Cyprus but around the world,” reveals Alexander McCowan, both a historian and an authority on the island’s flora. This herbal expert describes the tome as “probably the world’s foremost historical work on the medicinal usage of herbs through the ages,” while agreeing that some of its treatments – a cure for baldness, for example – may be slightly outmoded!

A HERBAL HISTORY

In his botanical survey of the Roman Empire, Pliny the Elder described the herbs of Cyprus as “the best in the world”. And, to this day, basil, rosemary, and oregano saturate the breeze with their potent Mediterranean aroma, tinting the hillsides silver green, sunshine yellow, and dusty purple. Along with this herbal holy trinity comes a pantheon of potent plants: indigenous varieties which have been prized for centuries by one of the world’s greatest (and most guarded) repositories of herbal lore – the monasteries of Cyprus.

THE BOOK OF WISDOM

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Quiet sanctuaries, some centuries old, the monasteries of Cyprus have long been the seat of religious study in a country which was the first in the world to convert to Christianity. But they are also the source of incredible wisdom when it comes to the healing power of herbs. Machairas Monastery is, quite possibly, the best known in this respect; even today, pilgrims in search of medical knowledge flock to the sprawling hermitage perched atop a single mountain rising from the plain. But perhaps its greatest treasure is hidden away in the monastery’s ancient library – a time-worn manuscript which has become the bible for herbalists and naturopaths all over the world: the Iatrosophikon. Loosely translating as the ‘Book of Medical Wisdom’ and also known as the Codex Machairas, the Iatrosophikon was compiled by Philotheos – a well-known healer and monk of the 1800s. A collection of folk recipes and remedies – many of which utilize indigenous herbs – it is considered to be a significant contribution to our knowledge of ancient medicinal practice. While the original manuscript is

The manuscript is a mine of information that proves Pliny’s adage. One of the best-known herbalists on the island, George Ellinas, suggests that it is the climate which makes the herbs of Cyprus unique, along with the wealth of knowledge passed down from generation to generation. “Every village had a herbal doctor, but it’s the monks – scribes at a time when few could read or write – who curated and documented this information,” he reveals. “As we moved into the 20th century, and people began to rely on chemicals and doctors, much of this traditional herblore was lost, so the Iatrosophikon has become most valuable.” Amongst the herbal cures which still stand are milk thistle, known to repair and detox the liver, as well as a mixture of honey, garlic and cayenne pepper for sore throats. Hawthorn is referenced in the Iatrosophikon as good for the heart and for balancing blood pressure – properties for which it is now commercially prized. And sage, George explains, has long been utilized both to clear the mind and to treat snakebites. “In fact,” he adds, “if you’re bitten while out in the fields, a poultice of sage will give you time to get to the hospital! “Granted,” he adds, “there are a few slightly alarming remedies” – mercury to reduce blood clots, for example – “which we now know are extremely detrimental to the health. But much of the herblore handed down to us through history and described by the monks of old still stands. And, as more and more people return to holistic medicine, we’re rediscovering the ancient uses of herbs such as sage, thyme, and in particular wild oregano,” which, he adds, was shipped in bulk to Alexander the Great as he battled his way across the known world, and was used to heal his soldiers’ wounds. Today, we know the herb is a powerful antiseptic.

BR C YU PR SU HS T n aRt O urK a lEt S r e an seur wse s

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EMPLOYING THE ANCIENT UNDERSTANDING OF HERBLORE, Inna Orlova (bottom right) and Elena Elraie (bottom left) have created the award-winning brand, Kypwell, which is synonymous with high-performance skincare essentials, herbal teas, and personalized wellbeing programmes based solely on organic, locally-grown herbs.

“More than 1000 herbs grow wild on the island, and these varieties are always particularly potent,” he explains. “If a plant has survived the heat, the cold and the lack of water, it tends to have greater medicinal value; plus, herbs which have grown without fertilizer, chemicals, or sprays in an area of biodiversity are particularly valuable.”

INNOVATIVE INSIGHTS This ancient understanding of herblore is also employed by Inna Orlova and Elena Elraie in their award-winning premium wellbeing brand, Kypwell. The product line – which features high-performance skincare essentials, herbal teas, and personalized wellbeing programmes and services – is the first based solely on organic, locally-grown herbs… for good reason. “In Kypwell, we’ve combined ancient knowledge with the most innovative approaches to natural skin care developments today: a combination of heritage and modern formulations,” Inna explains. With no need for synthetic chemicals – “the essential oils in the herbs act as preservatives, a fact the monks of old applied to food preservation,” Elena clarifies – Kypwell employs a medley of indigenous flora. “Damascan rose, elder, chamomile, and geranium are our holy herbs, contained in almost every product in our skincare line. Rose, for example, is an antiseptic, antiviral, antifungal, and anti-inflammatory which relieves, nourishes, and moisturizes. It is referenced in the Iatrosophikon as a remedy for infections of the ears, eyes and gums, as well as an aid to both health and beauty” – properties which have made the duo’s Signature Flower Mist Toner a global award-winner!

MODERN SANCTUARY

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As modern herbalists build on the monastic musings of the Iatrosophikon, this valuable ancient knowledge is once more being appreciated around the world. Even here, at the Four Seasons, the distilled wisdom of the ages can be found in both the ‘Cyprus Mountain Mixed Herbal’ and ‘Chamomile Flower’ tea blends (based on ancient remedies from the Monastery of Mesa Potamos) at Colors café. As you sip your herbal tea in this modern – if not quite as monastic! – retreat, you can almost imagine Philotheos himself savouring each restorative sip, centuries ago in his own sanctuary, while documenting the healing powers of the herbs of Cyprus.

} WEARING A MANDILI made from fine cotton of different colours and beautifully decorated with stamped floral motifs, a young woman from the village of Avgorou is documented by Scottish photographer and traveller John Thomson at the turn of the century.

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C U L T U R E th e C yp ru s sca rf

text

p h o t o g r a p hy

MELISSA HEKKERS

D I NA H KA PRO U

uncovering the

MANDILI

The Cypriot kerchief, the mandili, and in particular the uniquely created stamped version, was once deeply embedded in Cypriot culture, not only as an accessory but also as an art. Today, this well guarded technique has become a pale memory. There was a time when Cypriot women assuredly wore an intricately made and purposely chosen kerchief, the mandili, to accompany their everyday attire. Nowadays this traditional accessory, which was very much embedded in Cypriot culture, can only be admired at traditional celebrations and festivals, with some exceptions still appearing in rural villages across the island.

LOOKING BACK

COLOUR CODED The square-shaped kerchief, made from fine cotton of different colours and beautifully decorated with varying motifs inspired by embroidery of the time, went beyond merely complementing a dress sense. After the art was revived and further developed by Armenian artisans who came to the island post 1915, the then locally recognized cloth also lent a hand towards defining age, social class, religious rites, seasons and identity. Kerchiefs of a crimson, burgundy or dark green colour were reserved for young women; older ladies were known to wear brown kerchiefs, while widows donned black ones as a sign of mourning. Colours also varied according the seasons: “The black and white kerchiefs, known as the mandiles tou therous, were used during harvesting time in order to protect people from the sun,” states Euphrosyne.

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“It’s easy for things to disappear,” says Euphrosyne Rizopoulou-Egoumenidou, Professor Emerita at the University of Cyprus, as she attempts to describe the pivotal moment when the art of Cypriot stamped kerchiefs, which defined the traditional dress code for Cypriot men and women from the 18th to the mid-20th century, vanished forever. “In 2004, Nicos Kakkoulis, the last Cypriot kerchiefmaker died – and with him the kerchief,” she says, marking the end of an era as well as the end of a thriving production and export industry for which Cyprus became greatly famous in Europe. Irrefutably, the kerchief was initially used by both Greek and Turkish Cypriots as an accessory, with

women predominately wearing it as a head scarf. At times it was fastened with a karfitsa tou mandiliou, a silver kerchief pin decorated with a real or crocheted flower. Men were also accustomed to wearing a kerchief, in their case tied around their fez or around their head.

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WOODEN BLOCKS with delicately carved floral motifs (below) were used to stamp the scarves (left) using different colours.

A plain white kerchief with black designs was also used after the bath, the hamam, to protect one’s head against chills. The Greek name for this particular scarf was kouroukla.

This is a folk art that links both the art of printing and dying. “Workshops used local dyes, dyes that came from the modern world, and others from the east,” explains Euphrosyne.

A SECRETIVE CIRCLE

TOOLS OF THE TRADE

Although a few workshops remained in place until the 20th century to satisfy dwindling demand, the traditional craft of the stamped kerchief – or calico printing as it is more commonly known – is a trade that no longer exists. Its demise is not easy to trace, and the art is very sparingly documented, perhaps deliberately rather than through negligence on the part of the craftsmen themselves. “The craftsmen were very secretive about their art,” affirms Euphrosyne. Both the production of special dyes and the dying process itself involved a laborious process and techniques that were tightly guarded within the upper-class families that led the trade and their individual workshops. “Their recipes were kept secret,” Euphrosyne explains, noting that they included various imported ingredients – such as flowers or insect eggs – to name a few. “It is said that the Armenians kept the secret of the red dye going for 2000 years,” she adds. Cypriot craftsmen, the mandilarides, working in workshops were separated according to their specific duties and never crossed paths, thereby preventing anyone from penetrating the trade’s closed circle.

The secrecy behind the art itself is perhaps one of the reasons why the industry slowly vanished, as the artisans passed away without handing down their knowledge and skills. Yet the folk art in question also extends beyond the knowhow of the particular printing and dying practices. One of the most essential tools employed in the production of a kerchief of any type and colour is the wooden carved stamp or mould, traditionally made from olive or walnut wood and used to print the alternating coloured motifs on the kerchiefs. Each wooden mould was hand-carved by a supporting artisan without whom the very process of calico printing could not exist. “The carving of the mould is an art in its own right, of course, a wonderful technique, with fantastic colours and designs,” says Euphrosyne. The motifs produced by these moulds where “mostly inspired by flowers and blossoms as well as curvilinear motifs, as opposed to weaving, which was geometric,” explains Euphrosyne. “It was an imitation of embroidery; the typical pattern was to have a wreath in each of the four corners, and another flower pattern in many

C U L T U R E t h e Cyp r us s c a r f

MULTI-COLOURED stamped scarves were tied around the head and fastened

}

with a karfitsa tou mandiliou, a silver kerchief pin decorated with a real or crocheted flower, as in the etching below.

different colours all around the edges.” The more intricate or the ‘better’ kerchiefs were finished off with a crocheted edge, a pipilla as it was known, which also came in different patterns.

enormous competition.” That is when the art began to evolve simultaneously in the East and West.

RARE SPECIMENS PRINTING PROGRESS

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Until 1846, calico printing workshops were generously scattered across the island, with as many as 50 workshops in Nicosia, where the art is said to have flourished. The calico technique was initially used to design belts, cushions, divan and quilt covers; it was an art that developed very much in Cyprus, with the kerchiefs being purely Cypriot. By 1863, due to the hefty duty imposed on these items, the industry began to fade, but after 1895, it is said that Armenian craftsmen that came to Cyprus brought new motifs and moulds along with them and revived the trade. “Calico printing began as an art in India,” says Euphrosyne, taking us back in time. “That’s why it is also called Indianes,” she reveals. “Generally, in the countries of the East, the art of printing was mostly acquired and polished through practise, as it was passed down from one generation to the next,” she adds. “When the Europeans brought the art to Europe, they introduced technology and began using rollers and machines, which triggered

Worn nowadays purely as an element of the folk costume, a Cypriot kerchief is likely to be stored away somewhere in many homes, yet far from the public eye where the beautiful craft is preserved in the memories of those who treasure it. Few attempts have been made to revive the stifled trade. Apart from references in specialized publications and a documentary on the last kerchief-maker of Cyprus, in 2015 The Leventis Municipal Museum of Nicosia organized an exhibition entitled “Printed Scarves and the Last Scarf Maker”. Although not currently on display, the exhibits came from the Collections of the Leventis Municipal Museum itself as well as the Cyprus Handicraft Centre. Some of the exhibits where borrowed from the family of the last kerchief-maker. For a step back in time, and to admire a selection of typical and original Cypriot kerchiefs and folk costumes, visit the museum of the Centre of Visual Arts and Research (CVAR) in the old town of Nicosia within the walls, one of very few places where the Cyprus kerchief of old is still revered.

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Cyprus in a

STARRING ROLE A raft of incentives is set to establish Cyprus as a film production hub; but the islandâ&#x20AC;&#x2122;s cinematic potential is arguably already being expressed through its new wave of talented local filmmakers, capturing awards and acclaim at A-list international festivals. s t y l i n g text by p h o t o g r a p hy D I NA M Y LO R D O U

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LO U C AS ST U D I O S

E L E N I P O LY D O R O U

e TONIA MISHIALI

is one of the island’s leading

female filmmakers; her

debut feature ‘Pause’ was

given a slot in the ‘East

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of the West’ section at the prestigious Karlovy Vary

film festival this July.

Endless hours setting up and moving lights; laying heavy dolly tracks for a single, bravura camera move; overseeing period costumes, child and animal talent, and explosive special effects – all while keeping within budget and on schedule. For some, this is just another day at the office. Presumed to be the most glamorous of professions, cinema is actually an intensely gruelling art, not to mention… an expensive one. Nevertheless, according to data portal Statista, the global box office revenue is forecast to rise from $38 billion in 2016 to nearly $50 billion in 2020. And now, Cyprus is hoping to have its share of the cinematic pie, capitalizing on its coastal beauty, endless sunshine and diverse locations bounded by short geographic distances, and above all, professionals to populate every technical department. In this, the island’s model is neighbouring Malta, which has successfully invested in its international movie-making appeal since the early Noughties.

DIVERSE RANGE OF INCENTIVES

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In 2017, a raft of incentives to lure foreign film productions to Cyprus were announced, with Finance Minister Harris Georgiades hailing the investment framework as one offering “more than satisfactory and important tax incentives, tax redemptions and subsidies”. Production companies filming in Cyprus will be able to choose between a cash rebate – a partial refund of the amount invested in the film – or a tax credit, while also benefiting from tax discounts on equipment and infrastructure, and VAT returns on expenditure in scope. The cash rebate may reach up to 35% of expenditure in Cyprus and is capped at €650,000 for each production, be it a film, TV series or documentary. The incentives scheme has drawn mixed reactions from the island’s filmmakers. Writer-director Stavros Pamballis – fresh from shooting his debut feature, ‘The Siege on Liberty Street’, in July 2018 – is cautiously optimistic. “I think any initiative that brings foreign productions to our shores, or encourages coproduction between international and local producers, will have an immediate positive impact on the local industry on a craft level,” he says. “For writers and directors, the short-term benefits may not be immediately obvious, but I do believe any incentive to shoot a film in Cyprus will help our case when we pitch films to foreign producers.”

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Meanwhile, hotels, restaurants, costume designers, prop masters, art directors, transportation providers, location scouts, and all related local professionals will undoubtedly be hired by foreign productions attracted to the island as a film location.

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LOCAL CREATIVITY ON THE RISE Irrespective of incentives, however, the island’s local filmmakers have been unleashing a cinematic output that far transcends the funding available from the Education Ministry’s Film Advisory board. In fact, Cypriot directors have been a consistent presence at leading film festivals over recent years, showcasing a native talent that has used every means to keep the cameras rolling – including crowdfunding, personal savings and gratis collaboration with generous peers when the Advisory board’s meagre funds dried up completely during the island’s economic crisis from 2013 to 2015. Such dedication comes at a price, of course. Cyprus Directors Guild president Daina Papadaki points out that “filmmakers and their teams truly struggle to make their films, forcing them to make compromises that can potentially put the end product at risk. They may have to reduce the time necessary to shoot the film, limit their choice of technical equipment, compromise on crew selection and cast, and so on.”

SMUGGLING HENDRIX, Marios Piperides’s tale of a musician seeking to recover his dog from across the green line in Cyprus, won the Best International Narrative Feature prize at Tribeca in April.

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TAKING UP TRAILBLAZERS’ TORCH Nevertheless, the creative spirit cannot be quelled, and local moviemakers have taken up the torch lit by the island’s filmmaking pioneers. Best-known among their number is Zorba the Greek helmer Michael Cacoyannis, a darling of the Oscars, Cannes and Berlin, but also auteurs such as Michael Papas (whose son, Minos, is now also an up-and-coming Cypriot director), Andreas Pantzis, Christos Shopahas and Aliki Danezi-Knutsen – a particular trailblazer for the island’s female filmmakers. The main award winners include: director Petros Charalambous, whose debut feature, ‘Boy on the Bridge’ (based on Cypriot author Eve Makis’s novel, Land of the Golden Apple), had its world premiere at the ‘Alice in the City’ section of the 2016 Rome film festival; writer-producer Marios Piperides, whose first feature film as director, ‘Smuggling Hendrix’, captured the Tribeca film festival’s Best International Narrative prize in April 2018; writer-director-producer Tonia Mishiali, whose debut feature at the helm, ‘Pause’, premiered in the ‘East of the West’ section at the prestigious Karlovy Vary festival in July 2018.

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F I L M A R T lo c a l t a le n t

Such success bears testimony to Cypriot filmmakers’ high standards of professional excellence, the shift from exploring the island’s partition toward telling highly personal stories, and the enhanced emphasis on quality screenwriting. In fact, Piperides’s screenplay award for ‘Smuggling Hendrix’ led to representation by world arthouse film sales agency Match Factory, while a separate script by Pamballis, ‘My Friend Goliath’, garnered him a place at the coveted Sundance Institute Mediterranean workshop in 2017.

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CULTIVATING APPRECIATION FOR CINEMA

PETROS CHARALAMBOUS’s coming of age feature debut, ‘Boy on the Bridge’, set in the beautiful Cypriot village of Kalopanayiotis, has been very well received on the festival circuit.

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Cyprus’ filmmakers today also face less-obvious challenges, such as the lack of local actors in certain age groups, or which version of Greek – modern mainland or the Cypriot dialect – to use in their films’ dialogue. Equally critical is the question of how to increase the low engagement of local audiences. “We need to teach schoolchildren to watch films and appreciate them,” says Mishiali, one of the island’s many female filmmakers, whose personal oeuvre explores women’s lives in patriarchal societies. “If kids are cultured into watching films, they could perhaps convince their parents that ‘this is art’; some might be motivated to become filmmakers themselves.” Charalambous, whose Eighties coming-of-age feature is also enjoying distribution on KLM and Emirates flights, agrees. “In Rome, at the premiere, we had a thousand kids; here in Cyprus, they were afraid to show the film at schools, and that was really disappointing.” Cultivating a cinematic appreciation in local audiences, he says, will take courage – which takes us back to the potential of both the island and its local creatives. “The most important thing is to have at least five or six feature films and 10 to 15 shorts a year,” reflects Piperides. “If this happens, we’ll see a big jump in local films and their travelling abroad,” in addition to increased local audience engagement. To achieve this, he adds, the Film Advisory board’s own funding budget must increase. “Ultimately, I don’t see a reason why we cannot compete with Malta,” insists veteran Cypriot producer Constantinos Nikiforou. “The people working in this industry have a lot of love and passion; they are all overworked yet never complain. We are here to deliver, because we love it!”

driving

CHANGE The launch of an innovative new mobility app is the Limassol Tourism Board’s latest initiative in its efforts to drive travel – and tourism – in a more sustainable direction as part of its participation in the European CIVITAS Destinations programme. text

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PAU L A M A N O L I

LEADING APP The latest initiative in green travel is the new ‘Limassol

Mobility’ app, which is proving to be an essential and valuable tool for both locals and visitors alike, simplifying travel in the region and helping to reduce carbon emissions, as well as encouraging people to think more creatively about how they get from A to B. Aside from helping the environment, travellers reap the benefits of saving time on their journeys by choosing the most efficient route, which makes for a more pleasant experience overall, and one that Maria says is key to the success of the app. “The truth is that we have a long way to go, but we are on the right track and have the passion required to continue improving. The ‘Limassol Mobility’ app will provide current solutions and will constantly be updated and upgraded to include new developments.” So how does the app work? Designed to be user-friendly, all you have to do is download it for free from Apple or Google and you are ready to use it when planning any journey, whether by car, bus or bike. The app contains comprehensive information about cycling routes, bike sharing networks, EV charging stations, parking places, and the public bus service – including routes, stops, maps and landmarks. Currently an integrated trip planner is also being developed, with location search functionality to help you figure out the most efficient routes to reach your destination with an expected duration of travel. In short, the application includes all functionalities that may be needed in order to plan a sustainable journey.

A WINNING FORMULA The app is just one of many initiatives that began even before the city’s participation in CIVITAS. Other measures include the development of cycling infrastructure, thematic walking routes and improved bus services. Some of the newer actions launched include a campaign to encourage the use of electric vehicles, the addition of new bike parking stations and the installation of street maps that indicate the walking and cycling time to the area’s landmarks. Coming up soon is the installation of bike racks on 20 buses, allowing cyclists to use their bikes more often and eliminating the need to carry bikes by car to reach certain destinations that are difficult to cycle to directly. As Maria explains, one such example is Curium theatre, which is a major tourist attraction and a stunning area for

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As a thriving and popular tourist destination, Limassol ticks all the boxes with today’s discerning traveller, and is always seeking to give its visitors more through the development of its infrastructure, services and attractions, creating a cosmopolitan identity that continues to evolve and excite. At the heart of this dynamic landscape is the Limassol Tourism Board, which keeps pace with the preferences and demands of its visitors and responds to their needs, including the latest desire for destinations that operate sustainably. Enter CIVITAS (City Vitality and Sustainability) Destinations, a European programme that has created a network of six cities dedicated to cleaner, better transport in Europe and beyond. The network includes Limassol, which was selected following a call for proposals for a 4-year plan presenting the implementation of intelligent, sustainable and cost-effective transport solutions that would improve urban accessibility and reduce emissions and energy consumption. Together with Rethymno, Valetta, Elba, Las Palmas and Madeira, Limassol launched the 2020 CIVITAS Destinations Project (run by the European Commission and co-financed by CIVITAS) on 1 September 2016 and has not looked back since. The forward-thinking city has propelled its own local programmes alongside the European initiatives and has no intention of slowing down. Maria Stylianou Michaelidou, Manager of the Limassol Tourism Board, stresses the significance of the city’s participation in such projects: “It is very important for a destination such as Limassol to stay up to speed with international trends. By encouraging and enabling sustainable mobility we ensure a cleaner, friendlier environment and an upgraded tourist experience.”

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L I M A S S O L s us t a in a ble t o ur ism

SOME OF THE NEWER ACTIONS include a campaign to encourage the use of electric vehicles, the addition of new bike parking stations and the installation of street maps that indicate the walking and cycling time to the area’s landmarks.

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cycling. “With bike racks on buses, someone wishing to cycle in Curium – or other beauty spots in the region – no longer has to drive to the desired cycling destination. We believe that this will significantly reduce car journeys and emissions, while also allowing more people who don’t have access to a car to enjoy some of our defining landmarks.” Introducing the younger generation to the concept of greener travel is also part of the programme. To that end, several school initiatives have been launched to teach students not only about alternative modes of transport, but also how to travel safely. Around 800 Limassol school students have already taken part in the Limassol Tourism Board’s safety seminars, which focus on how to walk or cycle to school safely, while also raising awareness of carpooling and the benefits of avoiding unnecessary car journeys. Maria says these interactive seminars were enthusiastically received and will slowly but surely change the current perceptions and attitudes and replace them with greater environmental awareness. Further school programmes are planned, including cleaning campaigns in walking and cycling areas, with the participation of around 1,000 students. As various other projects and actions come to fruition, Maria is confident that the city is well on its way to meeting its objectives of encouraging residents and visitors to leave private cars at home, and either walk, cycle or use public transport. It is worth noting that alternative modes of transport are not just beneficial for the environment. Without a car you are more likely to enjoy the fresh air and lively scenery of the region, become more physically active, save money and energy, and enjoy touring and sightseeing on a whole new level. That alone is surely ‘fuel’ for thought, and something that will continue to set Limassol apart as a sustainable destination of choice.

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nside

story Colors Caf� Manager MICHALIS THEODOROU

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How does a qualified gymnast who specialized in physical training for people with special needs become the Manager of Colors café at the Four Seasons? Michalis Theodorou tells an interesting story. After leaving his hometown of Limassol to attend a gymnastics academy in Greece and returning to Cyprus four years later in 2007, he soon discovered that work opportunities were limited, and decided to work as a waiter at Colors to supplement his income – just as he had done during his student years. As they say, when one door closes, another one opens: the very first Colors Manager and currently Four Seasons Operations Manager Costas Nicolaou took Michalis under his wing. He not only supervised Michalis, but also recognized his inherent maturity and potential, offered him a full-time job, and shared his observations with the management. What followed was a familiar Four Seasons scenario. Michalis was mentored by Costas, received further training and development, earned Supervisor status, and in 2013 rose to the position of Assistant Manager of Colors. By 2017, Michalis was primed and polished, ready for the main challenge – the re-opening of the new Colors in July 2017. Michalis remembers: “When Colors café closed down in 2015 to make way for the new Four Seasons Residences building with an all new Colors café, we were ‘absorbed’ by the hotel, and I felt very strange not to be in the café. But in fact, I was being trained for the next move up – as Manager of the new Colors.” It’s quite common to hear any manager say that his goal is to make sure his guests enter happy, and leave even happier. The difference is that Michalis achieves guest satisfaction by focusing on staff satisfaction first. In addition to his standard duties of monitoring standards and reporting results, he will spend hours juggling the schedules of his team of 34 staff working different shifts from 9am to 1am. He says: “Working hours in the hospitality industry can be very difficult. By taking the time to try to accommodate my team’s special requests, by helping them balance their work with their family life and leisure time, by showing them that I understand their needs, I have been able to earn their trust. And now they give 100% to Colors and our guests.” In fact, you’ll see many drop in even during their time off work, just to check on their colleagues and make sure everything is running smoothly. The weekend queues outside Colors are the seal of approval that keeps Michalis and his team going, as they sprinkle that special ingredient called Colors Service on the best Raspberry Millefeuille in town, or the warm kataifi cheese pie, or prawn sandwich – or anything else from the tempting menu. In his own way, Michalis knows how to motivate his current staff, as well as new recruits. He says: “The hospitality industry is the future of Limassol. It’s a career path with good prospects, especially in a hotel like the Four Seasons where you can advance – just as I have.” And clearly, his story at the Four Seasons is far from over. Pass by Colors and give Michalis a chance to welcome you!

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Four Seasons - Portrait - Issue 30 Summer 2018

Articles inside

Cyprus in a starring role

Driving Change

Uncovering the Mandili

Herbal Heritage

Vivaldi Meets Michelin

Fine China

Timeless Tropical

Spa Bliss Rediscovered