Making Culinary Waves
Making Culinary Waves
THE AMATHUS IS ONCE AGAIN ON THE CREST OF A CULINARY WAVE, WITH NEW SEAFOOD RECIPES AND UNIQUE DINING OPTIONS THAT WILL HAVE YOU HOOKED. TAKE A LOOK AT THE HOTEL’S COMPENDIUM OF SEASIDE RESTAURANTS THAT ARE REELING IN THE DISCERNING PALATE.
Cuisine that is forever influenced by the flavours of the sea… This organic interaction between the Amathus and its Mediterranean backdrop is a source of inspiration for the culinary team, in their efforts to serve up another level of creativity. And the latest catch is a brand new menu for a stunning new fish and seafood indoor restaurant.
Limanaki continues to shine as a beacon of gourmet seafood, offering you an exceptional dining experience beside the sea. With gastronomic excellence at the core of its philosophy, the menu has been extended to include an assortment of food and wine pairing recommendations. The hotel sommeliers Alissa Tosoudi and newcomer Dimitris Sergiou have tested countless local and international labels alongside the restaurant’s signature creations. In their quest for the perfect expressions of flavours and textures, their combinations are either contrasting or complementary. The final shortlist is a series of much-loved Limanaki appetizers and mains accompanied by enticing notes to refresh the palate. George Georgiou, the hotel’s Assistant General Manager, says: “Thanks to our trusted sommeliers, the food and wine pairing concept broadens every diner’s flavour spectrum in one sitting.”
SPIRIT OF THE MOMENT
Scarlet sunsets and uninterrupted sea views define the Lighthouse bar and lounge; but this quiet seaside corner offers more than just visual delights. Its updated menu with a selection of platters is a passport to the quintessential summer evening out. Experience the most relaxing transition from the afternoon to sundown with intricately decorated servings of delicacies and aromatic Greek aperitifs. The dry, anise-flavoured spirit known as ouzo and the potent traditional pomace by the name of tsipouro serve as taste glitter alongside the signature light bites.
These sharing compilations are a smorgasbord of meze favourites including carefully crafted dips such as tyrokafteri – a creamy cheese spread of feta and roasted green peppers – and light seafood bites such as fried calamari and marinated sardines. “This shared food experience captures the elements of Mediterranean culture: pleasure for the palate, the gathering of friends and the clinking of glasses,” says Andreas Georgiou, the hotel’s General Manager. In the tranquillity of this beautifully calm space, one can sit back and enjoy the essence of good fare packed with summer flavours.
MAKING A SPLASH
Seafood at the Amathus is largely an al fresco affair reserved for the summer months, however, by late 2019, the hotel will also feature an indoor dining destination. The new restaurant with the name ‘Thalassa’, the Greek word for ‘sea’, is destined to be the new hotspot, serving fish and seafood wonders all year round.
The opportune setting of the hotel has been a great source of inspiration for the restaurant designers. “We invited the architect to spend some time here at the hotel and to get acquainted with the surroundings to stimulate his imagination,” says Andreas. “We felt it was essential to create a concept that matches the history and terrain of the Amathus area of Limassol.” The unfading agora and ruins of the ancient city of Amathus, as well as the stunning seaside landscape provided food for thought and inspiration. Andreas explains: “Design characteristics include seating areas within alcoves in the shape of a sea shell and decorative features using coastal elements such as pebbles and stones.”
OCEAN TO TABLE
The new restaurant menu is destined to be as distinct as the venue design and aligned with a warm, wintery atmosphere. Work is currently in progress to finalise the shortlist of seafood dishes that will be both comforting and indulgent during the cooler months. An independent kitchen, reserved for the preparation of Thalassa dishes, will be equipped with the finest technology including an indoor charcoal for popular grilled recipes. The highly anticipated eatery promises to be a new weekend destination for seafood enthusiasts. “Thalassa will be the ultimate go-to seafood destination that adds a helping of luxury to daytime dining or Sunday lunch,” says Andreas.
Clearly, the seafood scene at the Amathus is entering new waters; but with seasoned captains in charge, you can rest assured that they will guide you to remarkable culinary treasures of the sea.