Timeless Tropical

text MICHAELA MOBLEY

photography DINAH KAPROU

food photography LOUCA STUDIOS

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.

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.

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.”

THE MODERNIST GLASS SCULPTUREover the buffet, an illustration offlowing leaves of the seasons, exhibitsa moment caught in time.

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.”

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.

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.

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.”

CURATING A WINE LIST

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 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.”

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

LET US ENTERTAIN YOU

“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.”