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A MAGA Z INE FOR T HE GUES T S OF T HE FOUR SEASONS HO T EL LIMASSOL

Royal Treatment The wisdom and wonders of Royal Thai Massage Iconic Inspiration Religious art: a sound investment Bubbling with Confidence Cyprus welcomes the House of Ruinart

redefined Elements of change come to the Four Seasons

SUMMER

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

Limassol is entering a new era, with several major projects under way, which will significantly upgrade the town’s infrastructure and enhance its appeal as an upmarket destination.

LIMASSOL IS CHANGING Dear Friends, Drive around Limassol and you will see the the town’s future in the making. The most impressive development is the Limassol Marina project, destined to become the most exclusive marina resort in the region. This unique project has a capacity of 650 berths and offers upscale residential properties as well as a choice of dining, shopping and entertainment outlets by the sea. The adjacent Old Port is being fully transformed to complement the Limassol Marina when both are completed in 2012. Beautiful views of the wharfs and a charming local ambience surround the numerous restaurants, bars and shops. A few steps away, the area around the Medieval Castle in the Old Town will soon be fully pedestrianized, offering a wonderful opportunity to wine, dine or have a stroll in a downtown yet traffic-free environment. Upon completion, these three neighbouring projects will emerge as the focal point of entertainment and recreation in Limassol. Here in the hotel, a series of delightful new touches have been added across the premises. As members of the extended Four Seasons family, our regular guests will easily ‘spot’ them! I would like to thank all our guests for choosing

Christos Mouskis EXECUTIVE CHAIRMAN

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the Four Seasons, especially our many repeaters for their continued loyalty.

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PUBLISHER / CREATIVE DIRECTOR Tasos Polydorou

EDITOR-IN-CHIEF Eleni Polydorou eleni@polydoroudesign.com

ADVERTISING SALES Katerina Kyprianou katerina@polydoroudesign.com

Inside

CONTRIBUTORS Sacha Appleton Gina Coleman Sarah Fenwick Paula Manoli Michaela Mobley Dina Mylordou Matthew Stowell Michele Witthaus Magda Zenon

PHOTOGRAPHY Andri Josef (Cover) Louca Studios

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LIMASSOL IS CHANGING Message from the Executive Chairman LUXURY IS SUSTAINABLE Message from the Executive Director FOUR SEASONS NEWS What’s happening in and around the hotel

Vassos Stylianou Agisilaou & Spyrou

THE FOUR SEASONS HOTEL P.O.Box 57222, CY-3133 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.

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LIMASSOL DIARY Highlights of Limassol’s cultural calendar AT THE HELM Meet the team that steers the Four Seasons ship SMOOTH REFRESHMENT Our very own variations of the popular smoothie CULINARY CREATIVITY The taste of change at Café Tropical BarTrends Molecular cocktails come to the Vista Bar ELEGANT SIMPLICITY Creative Greek cuisine à la Mavrommatis THE OUTDOOR FEAST Al fresco dining at Vivaldi


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SEASONS IN TIME Elements of excellence at Seasons Oriental ROYAL TREATMENT The wisdom and wonders of Royal Thai Massage GROWING UP

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The real meaning of a family-friendly hotel RETURNING HOME Introducing a very special hotel guest TRADITION & TECHNIQUE Traditional breads with a deeper meaning

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BUILDING BRIDGES The bond between Limassol and its Russian community ICONIC INSPIRATION Religious art: a sound investment BUBBLING WITH CONFIDENCE Cyprus welcomes the House of Ruinart CYPRUS: A CREDIBLE FUND JURISDICTION A closer look at promising investment opportunities INSIDE STORY Stelios Stylianou: Four Seasons Maitre d’Hotel

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IMPERIALE COLLECTION JEWELLERY ATELIER 104 Amathountos Avenue, Seasons Plaza B-C, Ayios Tychonas (opposite Four Seasons Hotel) 4532 Limassol, Cyprus Tel.: 25 313302, Fax: 25 314734, Mobile: 99 652263, e-mail: jewelleryatelier@cytanet.com.cy


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

SUSTAINABILITY, respect for the ENVIRONMENT AND CORPORATE SOCIAL RESPONSIBILITY HAVE BECOME FASHIONABLE BUZZWORDS. IN TRUTH, THEY are THINGS THAT EVERY RESPONSIBLE COMPANY SHOULD practice DAILY - ESPECIALLY in TOURISM AND EVEN MORE SO on an iSLAND WHERE RESOURCES ARE LIMITED.

Nick Aristou EXECUTIVE DIRECTOR

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Here at the Four Seasons we have been addressing these matters for some time and have actually achieved quite a lot in the last two years. The owners and management of the hotel have a shared commitment to ensure that all our employees are afforded excellent working conditions at all times, to implement optimal environmental management in our operation and to always consider and develop the way our operations impact on the local residential and business community. To this end we have achieved many statutory and non-statutory certifications and are the only hotel in Cyprus to have been accredited by ‘Investors in people’ UK. In addition, we are now working towards the Travelife Accreditation for environmental sustainability in tourism. As a 5 star luxury hotel we are committed to providing top level standards of service and facilities for all our guests, but of course this can still be achieved without unnecessary waste of energy and resources. For example, we have recently made a considerable investment to change all halogen lighting in the hotel to ecologically friendlier LED lighting, dropping consumption from 50 watts per bulb to 6, multiply that not by 10 or 100, but by thousands of bulbs and you can see how that quickly becomes a significant power saving. Last year we installed a heat exchanging device on our air conditioning plant, the excess heat generated by the chillers to cool our guests inside the hotel, is no longer allowed to dissipate into the atmosphere, it is harnessed in the summer months to heat the hotels water! Just two of the many examples of the things we have done and are still planning to do, this year especially, as there is a considerable shortage of electricity supply on the island, we are running our generators on a daily basis to lighten the load on the national grid and allow more to be available for the local community. As part of our commitment to CSR we will continue our programme to support our local nominated charities, often hosting and organising various social events for the benefit of the local community as well. Thank you for staying with us and helping us to achieve our environmental and community objectives!

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F o u r S e a s o n s n e ws

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HOTEL EVENTS & HAPPENINGS

First among Equals

Within the framework of staff incentives and motivation, the Four Seasons annually presents a series of awards for exceptional performance. During the hotel’s annual staff party in January, the outstanding efforts of the following team members and departments were acknowledged ( from left to right): Loizos Lazarou – Best Internal Service Partner Award Maintenance Department – Added Value Group Award Gaby Hanokik – Beyond Expectations Award Niovi Achilleos – Happiest Guest Comment Award Yiannis Evangelou – Best Service Recovery Award Join us in congratulating them and thanking them for their commitment to the Four Seasons and all our guests.

Wi-Fi Update Until recently, Wi-Fi internet access at the Four Seasons was limited to the extended lobby area. Having noticed, however, that the number of iPad users among hotel guests rose from 500 in 2010 to 7000 in 2011, the value of internet access throughout the hotel was self-evident. With a wireless antenna now in every room, guests can enjoy unperturbed internet access from the comfort of their private accommodation.

The Four Seasons indoor pool could

Indoor

renovation, the pool’s surrounding ‘walls’ can hardly be called that any more. Floor to ceiling glass panels separate the indoor pool area from the outdoor climate, but not from the beautiful gardens that surround the facility. In any weather you can now enjoy an invigorating indoor swim with the feeling of outdoor freedom.

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Pool with a view

almost fool you. After the most recent

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F o u r S e a s o n s news

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news

Garden Studios Redefined The Garden Studios in the Adults Only annex of the Four Seasons have always ranked among the most popular rooms within the hotel. Last winter, they were further upgraded to offer you a sparkling new look with a contemporary definition. The king-size beds’ new canopy and headboard, new wallpaper and mirrors were chosen in line with modern and tasteful trends. In the spacious bathrooms the double vanity with washbasins, mirrors and cosmetic mirrors go way beyond the basics of bathroom design, while the ultra-lux shower is clearly futuristic. On the veranda, the wooden deck is all-new to match the upgraded interiors of your studio, inviting you to sit back and relax…

iHome from Home As an increasing number of people tend to carry their favourite music with them wherever they go, the Four Seasons has responded to the trend by placing an iHome device in every guest room of the hotel. For those who have not yet discovered it, the iHome is a player for your iPod, iPhone or MP3, combined with a regular radio and alarm clock. This new and additional room amenity is designed to make you feel even more at home during your stay at the Four Seasons.

Four Seasons

NEWS bites

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According to social media, 2011 is the year of the video. Reason enough for the Four Seasons to visually capture and present the hotel’s most popular and distinctive facilities and services. A series of twelve 2-3 minute videos is in the making, two of which have already been completed and uploaded on both YouTube and the Four Seasons website. Visit our website to view a summary presentation of Café Tropical and the Four Seasons Shiseido Spa, and feel free to share these videos with friends and associates.


F o u r S e a s o n s news

Top-Tier Tea The last page of the new Vista Menu featuring a new and extended Tea Collection has been ‘warmly’ received. In addition to six Pickwick teas including such favourites as Green Blossom and Lovely Jasmine, the selection now offers a choice of six Althaus Grand Packs (for 0,4 litre pots) from Traditional English Breakfast to Ginseng Valley. Those who prefer herbal teas will be delighted to hear that the Vista also serves fresh mint, chamomile flowers, and a soothing Cyprus mountain mixed herbal tea, all sourced from a local monastery where they are carefully picked, dried and packaged for lasting freshness. Although this grand collection was actually designed for those who appreciate a fine cup of tea, thanks to its variety, even non-tea drinkers are likely to convert!

Ice Cream Week 2011

For the 7th consecutive year and to mark the beginning of summer, this year’s Ice Cream Week at Colors Cafe was scheduled for 20-29 May. Cool and colourful, it offered the hotel’s pastry team an opportunity to present 10 new and original flavours conceived in the hotel kitchens. Over the years, guest feedback accumulated in the course of Ice Cream Week has helped the Pastry Team decide which flavours to add to the menu. Among others, this year’s new flavours featured Nocciola with roasted hazelnuts – the clear winner, Apple Pie, Bailey’s, and the unconventional Caprino with goat’s milk gelato, peanut crumble and figs. But the best news is that positive comments from hotel guests and local customers persuaded Colors Cafe to adopt all 10 new flavours. The 16-flavour ice cream display offers you a choice of 8 Four Seasons classics and all the new flavours in rotation. So, one visit to Colors will certainly not be enough…

Vista Menu

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Makeover

The enhanced and restructured Vista Menu is bound to delight. Not only does it include a new collection of creative cocktails, but it has also extended the choice of established concoctions and grouped them in clear categories. The different ‘families’ include exciting variations on ‘Bubbles’, mojitos, caipirinhas and margaritas, alongside the signatures, seasonals and nightcaps. A full range of spirits covers virtually all the quality brands, while the wine list has been expanded to include several wines by the glass, including red, white, rosé and dessert wines. Clearly, there’s something for everyone at the Vista Bar.


four seasons

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The Original Bellini During a recent visit to Italy, the Vista Bar’s Marios Demosthenous and Mamas Yiapanis had the opportunity to visit Harry’s Bar in Venice, whose owner, Mr. Cypriani, is known as the inventor of the famous Bellini Cocktail. Although imitated around the world, the distinctive taste of the original Bellini is based on two main ingredients: the custom-ordered white peach puree from France and Prosecco, the unparalleled Italian sparkling wine. With this information and the precise recipe in hand, the Vista team returned to Cyprus and made the necessary contacts with the suppliers in France and Italy. Now you can enjoy the singular and original Bellini Cocktail, right here at the Four Seasons.


F o u r S e a s o n s news

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C:100 M:0 Y:0 K:0 C:69 M:0 Y:100 K:0

Limassol Branding Whether you call it tourism destination marketing, city brand strategy, or a tourism plan, destination marketing is gaining importance as cities and countries compete for visitors and investors. Accepting the challenges of a competitive market, Limassol too is seeking to establish its brand through ‘The Limassol Branding Project’. Thanks to a private initiative by seven of the city’s top business leaders, under the umbrella of the Limassol Chamber of Commerce, with the full support of the municipal bodies, the Cyprus Tourism Organisation, The Limassol Tourism Development Company and the Cyprus Shipping Chamber, the Limassol Branding Project is already in progress under the direction of branding expert Peter Economides of Felix BNI. Unlike all other destination branding efforts, this is the world’s first interactive destination branding project which involves the public at large. Anyone and everyone is invited to participate via social media including facebook, twitter, blogs and a custom-built forum, to ‘Join the Conversation, share today, shape tomorrow.’ For more information, visit www.limassolbranding.com

The Four Seasons taxi office can do far more for you than drive you to the airport or into town. Located at the entrance of the hotel and open 24/7, the office employs helpful and reliable drivers, ready to chauffeur you in luxurious cars to any single destination, or to be at your service for a whole day or even more. The fleet of luxury limousines includes mid-range Mercedes cars, a Chrysler 300C sedan, S-Class Mercedes and even an extended President S-Class. The President S Limousine is the ultimate in luxury transport, with comfortable and

Transportation Four Seasons Portrait

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with all the

Trimmings

private seating for 4 on soft cream leather upholstery. The limousine is equipped with a TV and DVD player on a drop-down 16-inch LCD screen and comes with complimentary soft drinks and minerals kept cool in the refrigerator in the passenger area. For enquiries or bookings please contact our Concierge.


D I A R Y l i ma s s o l eve n t s Discover a region rich in ancient history, tradition and magnificent landscapes seamlessly blended to offer a multitude of stimulating experiences. With so much to choose from, you’re sure to find something in the diary to engage your interests – from getting close to nature or celebrating rural heritage, to immersing yourself in Limassol’s lively arts scene and spectrum of contemporary music, dance and film festivals.

8-18 September Wine Festival

10 -18 AUGUST UEFA Women’s Champions League

2011

1

September Cyprus T20 Cup

AUGUST

SEPTEMBER

August 3

‘Night of Aphrodite’ ‘Moscowia’ - the renowned Russian Ballet Theatre company - perform a ballet inspired by the poems of the Ancient Greek poetess Sappho, to the music of German composer Carl Orff’s ‘Carmina Burana’. 21:00 Curium Amphitheatre, Tel: 9999 0535

August 10-18

September 8-18

UEFA Wo me n ’ s C h a mpi o n s

Wine Festival

League 2011

The highly anticipated Wine Festival cel-

The UEFA Women’s Champions League

ebrates Cyprus’ long winemaking tradition

2011/12 will consist of eight groups of four

with 10 days of merriment. The four major

August 3

football teams, with Cyprus hosting one

wine-producers of the island participate

F r i e n ds Roc k F e st ival

qualifying group for the third year. This year

alongside the smaller, independent wineries

sees the Cyprus ladies team competing

to offer visitors free-flowing wine sampling

against the Ukraine, Luxemburg and Wales.

and delicious traditional Cypriot food.

For further information, contact Apollon

There is also an extensive entertainment

Ladies FC, Tel: 2535 3637, or visit www.

programme which varies on each day and

apollonladies.com

includes music from the Limassol Philhar-

RS:X Wo me n /Yo ut h W i n d -

events - can be found on a dedicated Wine

Musicians Panos Mouzourakis, Haris Antoniou, Stelios Stylianou, Stavros Siamtanis and Christopher Kafkalias join the bands Lopodites, Akoustiki Epivates and Toxotes to rock the crowds at this concert organised by the popular Friends Rock Bar.

surf i ng C h a mpi o n sh i p

Festival page on the municipality’s website.

19:40 Germasogeia Dam

The national windsurfing championship’s

20:00 Municipal Gardens

(parking lot),

young women competitors use RS:X boards

www.limassolmunicipal.com.cy/wine

Tel: 9958 8055

that combine modern windsurf board design

Tel: 2574 5919

September

groups, comedies, dance shows of local and

Cyprus T 20 Cu p

international styles, magicians, puppet shows

Teams from across the island compete in the

and other theatrical presentations. In addi-

Cyprus annual T20 tournament. The T20

tion to the regular programme, this year’s

version of cricket is shorter, faster and more

festival will host a photography exhibit. The

thrilling than the original game.

first festival was held in 1961, and today over

For further information and final dates,

100,000 people visit it every year. Buses to

visit www.cypruscricket.com

and from the event are available and details

September 1-4

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monic Orchestra, various choirs and singing

with a racing centreboard. An exciting and visually appealing event for participants and spectators alike. www.cya.org.cy Tel: 2532 0559

– along with a history of the Wine Festival and more information on the programme of


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

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SEPTEMBER Sex, Chips and Ouzo

SEPTEMBER 5th International Children’s Festival

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SEPTEMBER Palouze Festivals

SEPTEMBER 8th Cultural Festival of Krassochoria

SEPTEMBER

September 24

5th International Children’s Festival Over 500 children from Cyprus and around the world attend this fun-filled extravaganza that takes place in the municipal gardens and aims to bring together the diverse traditions of various cultures. The festival is packed with exhibitions, shows and concerts, as well as such sure-to-please events as face painting, clowns and games. Visitors may also participate in a variety of creative classes, including mosaics-making, stone painting, crafts, pottery and papier-m�ch�. All activities, workshops and concerts are free to the public. Municipal Gardens. Tel: 2559 0530

September 2011

Vouni village, Tel: 2594 3343

Pastelli Festival

Arsos village, Tel: 2594 3223

The village of Anogyra is famous for its

Vasa Koilaniou village, Tel: 2594 2634

pastelli – a healthy carob toffee that is

Lofou village, Tel: 9940 9169

painstakingly produced by hand. The festival features a pastelli-making demonstra-

September 30

tion, local food and entertainment.

Sex , C h ips a n d Ou zo

18:00. Tel: 9941 1082

One of Scotland’s funniest comedy troupes

September 25

- Rubber Ear Productions - tours the island with the hilarious Sex, Chips and Ouzo. The

8 t h C ultu ral Fe st ival of

play is set in post-invasion Cyprus during

K rass oc h or ia

the seventies, when two British pals - Sadie

The wine producing villages (collectively

and Moira - meet crotch-grabbing, taxi-

known as ‘krassochoria’) make use of the

driver Yiorgos and his droll sidekick, Sotiris.

surplus grapes at the end of the harvest by

Curium Amphitheatre

holding a festival of wine products, dancing,

For bookings and further information,

singing and traditional delicacies.

Tel: 9990 8434 / 9906 9074

Arsos village Tel: 2594 3223

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cludes traditional music and dancing.

September - October 2011 Kypria International Festival

Palou z e Fe st ivals

This annual two-month Kypria Festival

The wine-producing regions celebrate the

brings ballet, opera, cinema, art, theatre

end of the grape harvest with their annual

and music to Cyprus with island-wide

Palouze Festival. Palouze is a traditional

performances by distinguished artists from

Cypriot jelly-like blancmange that is made

Cyprus and around the world. ‘Kypria’

from white grapes. The festival also in-

means Cypriot, and the event is based


on the traditions and indigenous culture of Cyprus. Since 1990, the festival has been considered the premier cultural event of the year. Past performances have included Complexions New

r

e

s

T A u

r

A

n

T

York Contemporary Ballet, Béjart Ballet, Joaquίn Cort�s, Eifman Ballet of St Petersburg, National Theatre of Greece, Alkinoos Ioannides, Dulce Pontes with George Dalaras, Mario Frangoulis, Milva, Oxford Philomusica, opera performances of The Barber of Seville, Madam Butterfly and many other concerts, plays and performances. Programme available nearer the time, contact the Cyprus Ministry of Education and Culture, Tel: 2587 8744

H

oused in a century-old building in the historic heart of Limassol, Beige itself

is making gastronomic history in Cyprus. With

October 2011 Open Stu di o s

Open Studies offers a unique opportunity to meet various artists in their studios on selected weekends throughout October. Visitors can watch the artists as they work, speak with them regarding their creative process and even purchase or commission artwork in an informal setting. Entry is free. 10:00-13:00 and 14:00-18:00 For a list of participating artists, visit www.openstudioscy.com

Michelin-star experience, the master chef directly imports fresh ingredients, and captures their full and fine flavour in contemporary fusion and Mediterranean delicacies. From oysters to Argentinian beef, from foie gras to sushi, each bite combines the art and science of haute cuisine…

Consistently voted the ‘Best restaurant of International Cuisine’ based on food quality and service, with consecutive awards in 2006, 2007, 2008, 2009 and 2010. The only independent professional member of the illustrious society of gastronomes, Chaîne des rôtisseurs.

Beige, Ayiou Andreou 238, 3036 Lemesos Tel:+357 2581 860


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

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1-2 October Afamia 2011

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October White Rocks X-Triathlon

OCTOBER The City of Handcraft Creative Market

15 - 22

October International Short Film Festival of Cyprus

O C TO B E R

October 14-23

Lemesia Sports Festival The Lemesia Sports Festival is the island’s biggest celebration of sport, bringing together professional and amateur athletes over the course of two weeks with the aim of highlighting the achievements of athletes past and present. The festival opens with a concert and fireworks display and includes exhibitions as well as sporting competitions - which this year will include running, amateur boxing, rhythmic gymnastics, martial arts, veteran’s athletics, skateboarding, and cycling tours. In addition to showcasing the contribution of professional athletes, the festival encourages the participation of citizens in some of its events. For further programme details nearer the time, contact the municipality. Tel: 2588 4329

October 1-2 Afa m i a 2011 The picturesque village of Koilani celebrates the end of the grape harvest with its annual Grape and Wine Festival. www.koilani.info Tel: 9932 5595

October 15-22 Inte r nati o nal S h o rt F i l m Fest i val of C y prus The Rialto Theatre screens a diverse showcase of short films by talented filmmakers from around the globe. The festival culminates with a five-member international jury awarding prizes to the best submitted and invited films. Rialto Theatre Tel: 7777 7745 / 7777 2552

October 23 W hi te Ro c ks X-T ri ath lo n Emulating the conditions of some of the world’s most gruelling Ironman competitions, this multi-terrain triathlon event

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(held at Governors Beach) features cycling, swimming and running distances that range from the challenging to the hardcore. www.cytrifed.org, Tel: 2244 9500

October 2011 I n ter national C a n oe Regatta The island’s top rowers compete against an international line-up at this regatta held at the Germasogeia Dam. For further information and final dates, contact the Cyprus Canoe Federation Tel: 9961 7456


LIVING ON THE SEA

LUXURY WATERFRONT LIVING This is your opportunity to be a part of the Mediterranean’s most exclusive waterfront development. Just a stroll away from the heart of Limassol, the most cosmopolitan and vibrant city in Cyprus, Limassol Marina offers an enticing mix of waterfront homes, boutiques, restaurants and shops, to create a lifestyle uniquely shaped by ‘living on the sea’. The luxurious Peninsula Villas have just been released featuring their own private berth or direct access to the beach. This follows the highly successful launch of Nereids Residences; apartments and penthouses set in a natural landscape with stunning sea and marina views and a communal swimming pool. Villas with private berths from €1,650,000 Apartments from €428,000

Developed by Limassol Marina Ltd, managed by Cybarco Ltd and marina operated by Camper & Nicholsons Marinas.

Cyprus / Кипр 800 800 10 UK / Великобритания +44 (0)20 8371 9700 Moscow / Москва +7 495 643 1901 St. Petersburg / Санкт-Петербург +7 812 332 7118 Ekaterinburg / Екатеринбург +7 343 344 3626 Kiev / Киев +38 044 492 7915 limassolmarina.com


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

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DECEMBER The City of Handcraft - Creative Market

25

DECEMBER CHRISTMAS DAY

DECEMBER

October - December

Germasogeia Walks Discover the beauty of the Germasogeia area with organised walks every Wednesday (in English). There are two organised walks: ‘A Village Blessed by Water’ and ‘Discover the Natural Environment of Germasogeia’. The first walk concentrates on the quaint streets and historical architecture of Germasogeia and its impressive dam, built in 1979. The second walk focuses on the natural environment of the area with a stroll through the countryside and hills. In addition to these two walks, the Cyprus Forestry Department has created a Nature Trail that offers a more challenging terrain. All walks start and finish at the CTO office and are accompanied by a qualified, licensed tour guide. Comfortable walking shoes are advised. For more information, Tel: 2532 3211

August 13 / September 10 October 8 / November 12/ December 10 The C it y of Ha n dcraft Creat i v e Mar k et The City of Handcraft (Politexnies) market is organised by independent artists and crafts people, offering a refreshing alternative to mass-produced items. The Old Fruit and Vegetable Market

December

(Pantopoulio)

C h r i st m as Ma r k et

For further information contact, Tel: 9914 1016

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Event information and timings are correct at the time of publication but may be subject to change. Please check the details with the organisers listed or ask the hotel’s reception staff for assistance should you wish to attend a particular performance or event.

The square of Gregori Afxentiou is transformed into a Christmas wonderland that will bring the magic of the season to the whole family with a fun-packed programme of events and entertainment. Past Christmases have included visits from Santa as he rides around on his sleigh giving gifts to all the children, choir performances, puppet shows, snowball fights, art and handicraft workshops and rides on the Limassol Municipality play-train. A Christmas village with a bazaar, luna park, carousel and ice-skating rink add to the festivities. For final dates and the full programme visit www.limassoltourism.com nearer the time


F O U R S E A S O N S te a m work

Delighting hotel guests is not a destination but ajourney; ajourney that I embarked on in October 2010. Since then, my team and I have accepted every challenge along the road to continuous improvement.

STEADY AT THE HELM If there is one thing we do, and do well, at the Four Seasons, it is to meet every challenge head on. Since joining the Four Seasons last year, I feel that my team and I have managed to align our ambitions and objectives, which place us on the same path: to delight every hotel guest who enters the Four Seasons. Using your comments and suggestions as our compass, we have completed a number of upgrades over the past few months. The offerings of Cafe Tropical have changed significantly; the Garden Studios have been redecorated; the indoor pool, as well as the changing rooms of the outdoor pool have been remodelled – among many other details across the hotel. I am therefore both privileged and proud to have my hand on the operational tiller of the ship that is the Four Seasons Limassol and take great pleasure

Andreas Georgiou H O TE L M A NAG E R

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in introducing you to the rest of our team on the pages that follow‌

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

Steering the

SH Four Seasons Portrait

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ANDREAS LOIZOU

Charis

COSTAS NICOLAOU

PANICOS HADJIOANNOU

HR & Quality Director

HADJINEOPHYTOU

Food & Beverage Service Manager

Purchasing Officer

Duty Manager


IP M A N A G E M E N T & A D M I N I S T R AT I O N

Running a 5-star hotel such as the Four Seasons is a complex operation; and it takes a very special and competent team to ensure that strategies are implemented, policies are adhered to, quality standards are maintained and service is provided at all times‌ Allow us to introduce SOME MEMBERS OF OUR TEAM.

COSTAS NICOLAOU

YIANNIS IOANNOU

YIANNOS GREGORIOU

SOTOS DIAKOS

Food & Beverage

Financial Controller

Rooms Division Manager

Food & Beverage Manager

Night Manager

Adm. & Sales Manager

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LEONIDAS LEONIDOU

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

H o u se k ee p ing & maintenan c e From front office to duties behind the scenes, Four Seasons staff are working around the clock to ensure that the hotel environment is welcoming and your stay is unperturbed from arrival to departure‌ and every moment in between.

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ANGELOS ILLAMBAS

LAMBROS LAMBROU

ANDREAS ALKIVIADES

EVA KOFTEROU

STELIOS

Chief Engineer

Assistant Chief Engineer

Reception Manager

Executive Housekeeper

PAPAGEORGIOU Reservations Supervisor


36, Georgiou A’ Str., Natia House, Shop 4-5 Potamos Yermasoyias - Limassol - Cyprus Tel. +357 25 431143, 25 430 443


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

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LENIA DEMOSTHENOUS

STELIOS STYLIANOU

DEMETRIS NICOLAOU

GEORGE MICHAEL

Assist. Maitre d’Hotel

Assist. Maitre d’Hotel

Colors Café Manager

Bars Manager


B ars & R esta u rants Visit the Four Seasons Bars and Restaurants and you will be welcomed and served by individuals who realize that wining and dining is not just about food and drink. Meet the people who know how to make every drink and every meal a delightful experience.

SIFIS NICOLAOU

STALO ARABANTZI

Bars Manager

Restaurants Manager

Lobby Supervisor

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

Kit c hen The award-winning Four Seasons cuisine has a reputation that attracts patrons from all over the island. Achieving that delicate balance of quality, taste, presentation and value is literally in the hands of our Executive Chef and his enthusiastic brigade.

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NEARCHOS

KENNY KEUNG

PANICOS HADJITOFIS

PANAYIOTIS

DEMETRIS

EVANGELOU

Seasons Oriental

Executive Chef

CHARALAMBOUS

HADJIYIANNIS

Chief Steward

Head Chef

Executive Sous Chef

Chief Pastry Cook


JEWELLERS

54, Georgiou A Street Summer Place, Shop 20-21, Limassol Tel. +357 24 321 438, Fax. +357 25 319 120 kings.jewellers@cytanet.com.cy, www.kings-jewellers.com


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

Sales & promotion Here is a team that ensures guest satisfaction today and tomorrow, whilst anticipating guests’ needs before they arrive and after they’ve gone. Simultaneously, they keep an eagle eye on market trends and perfectly accommodate both holidaymakers and the business community.

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LARYSA BORGARDT

MARINA STAVROU

CHRISTINA SOLOMOU

AMANI VERNESCU

Sales Executive

Corporate & Vip Manager

Conference & Incentive

Quality Support Manager

Coordinator


Immediate Refund In Store

Tax Free Shopping at its simplest You can now claim your immediate in store refund directly on your credit card just moments after you have shopped at the following Global Blue affiliated shops in Limassol. LIMASSOL SHOPS Alaloum Bagatt Barclays Boutique Bata Bluet Boutique Cara Cara Boutique Celio Creme-Noir Boutique Editori Escada Sport Fendi Fior Shoes

www.global-blue.com

George Marie Geori Jewellery Glitter I-Tech Opticians Jade Lapin House Mango Marina Rinaldi Massimo Dutti Max Mara Michalis Diamond Gallery Nikos JTN Jewellery Pinko

Planete Plantation Saga Sicily Splash Splash by the beach Stefanel Timinis Tonia Jewellers VE Shop Wolford Palmers Y. Yiangou Jewellery Zara


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

B o u t i q u e , s pa , s p o r t s From arts and crafts for kids to luxurious spa treatments, from BOUTIQUE shopping to keeping in shape, specialized professionals know that different people – of all ages – have different needs… but fun and wellbeing are for everyone.

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CONSTANTINOS MICHAEL

HEIKE IOANNOU

MARY CHRISOSTOMOU

ELPIS PAPAGEORGIOU

Le Club Actif Sports Manager

Kindergarten Fun For Everyone

Boutique Manager

Shiseido Spa Manager

Supervisor


...House of Luxury

For free transportation please call: 25-312071 | You will find a selection of our Jewellery and Watches in the Four Seasons Lobby По вопросу бесплатной доставки, просим обращаться по телефону: 25-312071 А так же представлена коллекция часов и ювелирных изделий в холле отеля Four Seasons 89 GeorGiouA’ Str. PotAmoS YermASoYiAS, LimASSoL - CYPruS | teL: +357 25312071 | www.michalisdiamond.com


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T R E A T S sm ooth & swe e t

On a sultry summer’s day,

when the sun is at its peak and a heat haze hangs over the beach, sometimes all you want to do is laze languidly under an umbrella with something cool to drink. What better time to enjoy a smoothie? The very name conjures the indulgence of a chilled, velvety concoction that melts on the tongue. There’s something addictive about the process of ordering a smoothie at the Four Seasons – especially if you like to get involved with the process. You can choose from six classic smoothies on the menu (with the option to add or remove ingredients if you wish!). Then you can observe the progress of your smoothie as it is constructed, from the delectable chunks of fresh chilled fruit to the refreshing ice cubes and the sumptuous fresh juices that swirl amongst the ingredients. Finally, there’s the magical transformation to a gloriously colourful, eminently sippable treat. That’s the moment when you can sit back, relax and sigh as you enjoy a fabulous smoothie all to yourself (or with an extra straw for a very good friend). The hotel’s al fresco bars now offer a range of delectable smoothies, all served ice cold and packed with real fruit.

Strawberry & Pineapple

Start with the simplest of alchemies: the tang of whole, ripe strawberries shot through with a mellow burst of fresh pineapple. Add a few ice cubes, whisk the contents up in a professional blender and the result is a gloriously colourful, low-calorie drink that will quench the fiercest thirst.

Creamy Berry

This is one for when you’re torn between ordering a healthy fruit juice and a diet-defying milkshake. Blending strawberries and blackberries with vanilla ice cream and milk, this smoothie is a sweet taste sensation and very popular with kids of all ages.

This energising smoothie delivers a flavourful punch of beta carotene, calcium and vitamins. Featuring fresh, locally grown carrots and peaches, teamed with delicious yoghurt and strawberries, it’s almost a meal in itself. As with all the smoothies, it’s served ice cold.

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Fine food lovers have relished Cafe Tropical’s inventive buffets for over eighteen years. How does this inviting Four Seasons restaurant manage to retain such fierce loyalty while others seem to come and go with the trade winds?

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U P D A T E be a ut iful buffe t s

More variety, creative presentation and additional live cooking stations are the main features that define the buffet meals served in the renovated Café Tropical.

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Café Tropical is not only a favourite among hotel guests, but also attracts residents from all over Cyprus as well and is even gaining popularity. What is the key to its ongoing success? According to Executive Chef Panicos Hadjitofis, the secret lies in constant innovation, in loving what you do and being passionate about it. And that has led to a series of exciting new dining pleasures at Café Tropical. Have it your way

Since the renovation of the restaurant earlier this year, live cooking stations have been added to the buffet design. Now you can personally interact with the chef and choose exactly how you want your food cooked. What’s more, you can watch the chefs as they blend ingredients with technique to produce satisfying meals that duplicate the luxury of having a private chef at your home. See the handcrafted pasta as it is blended with a rich cream sauce with freshly prepared vegetables of your choice. Hear the sizzling of butter in the sauté pan and note the deft flourish of the chef’s hand as he adds your preferred spices and herbs to the dish. As you breathe in the scents of fresh basil, parsley, or coriander, the sharpness of parmesan cheese, a splash of wine or brandy, the chefs bring your meal to life before your eyes. Experience and research have shown that modern diners prefer live cooking because it delivers an unsurpassed taste experience. “Nothing is quite as appetizing as witnessing the cooking process and taking in the mixed aroma of herbs and fresh vegetables warming over the flame,” says Chef Hadjitofis.


LA PERLA 205B. MAKARIOS AVE. LIMASSOL, CYPRUS TEL 25 82 85 45


U P D A T E be a ut iful buffe t s

Mediterranean herbs such as basil and rosemary infuse dishes with distinctively Cypriot flavours and vivid aromas.

And then there is that special feeling of being at one with the professionals who are preparing a dish just for you. If you prefer your pasta al dente, your steak on the rare side, or a less spicy pasta arrabiata, then live cooking is the answer. In addition, “The idea is to provide our guests with the opportunity to enjoy freshly cooked food every day and night,” says Chef Hadjitofis. Live cooking also introduces you to the traditional style of Cypriot grilling, from halloumi to sheftalia. “Ever since we starting grilling Halloumi cheese ‘live’, it has become one of the most popular choices,” says the Executive Chef. Themed buffets, fun and entertaining

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Live cooking is also an entertaining way to enjoy the buffet style dining that Café Tropical is justly famous for. But there is much more. Every day of the week, guests can take pleasure in various theme nights or cultural buffets that combine extraordinary food with colourful live entertainment. On Mondays, the Cyprus Buffet includes traditional favourites such as souvlakia and grilled halloumi. On Tuesdays it’s ‘Showtime’, with exciting acrobatics, a magic show, Salsa dancing, a fireworks display and an incredible Chef’s Extravaganza Buffet. Dine on Wednesdays, and the Italian Buffet will showcase all your favourite pastas and regional dishes. Thursdays are reserved for the Oriental Buffet, while Fridays are Barbecue Nights with live dance music. On Saturdays you can enjoy International Nights and Sundays are a combination of Country Western and Tex Mex buffets. The most popular cultural buffet night is definitely the Cypriot Buffet, says Food & Beverage Manager Yiannos Gregoriou. Okra and other local vegetables, as well as Mediterranean herbs such as basil and rosemary, infuse dishes with distinctively Cypriot flavours and vivid aromas. A lively imagination and a feel for Mediterranean flavours are also invested in a popular chicken dish prepared in a sauce of olives, mozzarella, okra and just-picked cherry tomatoes, all melting together in a tasty, healthy blend. Inspiration for such a wide variety of themes and food styles originates in the team’s shared experience and imaginative thinking. There are always fabulous displays of colourful salads – unless you prefer to create your own by choosing from a

wide range of fresh greens and vegetables, all nestling crisply on a bed of crushed ice. Add extra zest to your salad dressing by trying the flavoured salts such as rosemary, lemon and other intriguing infusions. “Since the renovation of Café Tropical, we are using smaller chafing dishes so that the food is always freshly cooked, and we use advanced magnetic technology to keep the food at just the right temperature,” says Mr. Gregoriou. To end your meal, the dessert service is an absolute must: a mouth-watering range of chocolate bonbons, creamy Cypriot desserts, and fresh fruit, all presented in a halo of tropical violet lighting. Sweet sensations of taste and colour beckon you to enjoy one of the best moments of any meal – dessert! Marco Polo – the famous Sunday lunch

Every Sunday, guests come from all over the island for Café Tropical’s Marco Polo lunch – a culinary tour that takes you to the kitchens of Italy, China, Cyprus, the Middle East and that sweet Eden known as Sugarland! Sugarland is where pastry delicacies and dessert concoctions from different continents are brought together for one reason only: to create smiles of pure pleasure. To accompany the gourmet delights, there’s the fun of the Marco Polo Quiz. Answer the questions correctly and you could win a complimentary Marco Polo lunch in the weekly draw. There are 120 people on the food and beverage team, all united in their enthusiasm for the work they perform each day. Chef Hadjitofis believes in his team and their abilities. “Our chefs are given the freedom to express themselves and they are very passionate about their work,” he says, “This is the secret, you have to love what you do. If you don’t have a passion for what you’re doing, it’s better not to do it.” This passion is what keeps Café Tropical and the Four Seasons always moving ahead, always seeking new ways to entertain and to provide the best possible service for their guests. And the Four Seasons accomplishes all that with a style and efficiency that places it among a rarefied pantheon of top-class hotels.


T R E N D S deliciou s scie n ce

A flower in your champagne? A test tube in your tumbler? Stones at the bottom of your long drink? Cocktails are not what they used to be, you might say‌ True or false, the debate continues. But the fact is, that the Vista Bar at the Four Seasons has enriched its menu with the alluring results of creative as well as molecular mixology.

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FENG SHUI is a refreshing long drink full of surprises, including banana flavoured Okinawa stones.

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HIBISCUS ROYALE combines the sparkle of fine champagne with the stunning visual effect and exquisite taste of hibiscus preserve.

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An unspoken rivalry between the bar and the kitchen has come to the surface. ‘Hijacking’ the science of molecular gastronomy, today’s mixologists have been renamed ‘bar chefs’ and are setting new trends, as they cook up innovative and exciting cocktail creations. What’s in a name?

“Molecular Mixology is the term applied to the process of creating cocktails using the scientific equipment and techniques of molecular gastronomy, which enable the creation of greater intensities and varieties, flavour combinations and different ways of presenting drinks, for example using gels, powders, foams, atomised sprays etc, as well as affecting the appearance of the cocktail.”

by Cointreau scented ‘caviar’ ranks among the most popular molecular cocktails at the Vista Bar.

This would be the well-intentioned definition of the latest buzzword behind the bar. But it doesn’t even come close to the reality in your molecular cocktail glass… Order a molecular cocktail at the Vista Bar and you can look forward to an experience that will raise your eyebrows… dilate your pupils… and tantalize your taste buds – probably in that order. What you will actually be served is a drink with an edible dimension. And it’s not the olive in a martini or the strawberry with your margarita. The single most impressive element of molecular cocktails is the fact that your liquid alcoholic drink is accompanied by an equally powerful alcoholic but nonliquid component. This could be a foamy layer incorporated in your glass, or miniature gelatinous balloons – called ‘spheres’ – floating in your drink, or a small bowl of liqueur pearls described as ‘caviar’. Perhaps one of the most obvious giveaways of a molecular cocktail is that it is likely to be served not only with a couple of straws, but also with a spoon…

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} STRAWBERRY AND PEARLS, a cool strawberry margarita accompanied

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The tasty side of science

If you’re intrigued by the concept of a liquid converting into a gel, any chemistry student will happily bore you with a lesson on how mixing alcohol with such components as liquid nitrogen, alginates and chlorides can deliver whiskey marshmallow, mojito mist or gin-and-tonic cubes. But a few minutes at the Vista Bar watching Bars Manager Marios Demosthenous and his team prepare a couple of drinks is far more entertaining. They will actually show you how Blue Curacao, cognac or passion fruit liqueur can be captured in velvety jelly bubbles that burst on your palate. “Our ‘After Eight’ is definitely the winner,” says Marios, as he slips a test tube filled with mint liqueur foam into your chocolaty cocktail. His personal favourite, ‘Strawberry and Pearls’, and ‘Greek Nectar’ are almost too pretty to drink-eat. And the ‘Bubbly Strawberry’, which Barman Mamas Yiapanis has nicknamed ‘the volcano’, is the champagne cocktail that erupts before your eyes. From seeing to serving

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It all started when a few members of the Vista Bar team, including Marios, had a chance encounter with a visiting Italian mixologist. What he was pulling off at the bar was unlike anything served anywhere on the island: molecular cocktails. With fingers itching to give it a shot himself, Marios easily persuaded the Four Seasons management to send him and Mamas to Milan for molecular mixology training in February of this year. “It was quite fascinating,” Marios remembers. “In some ways the environment looked more like a laboratory than a bar; test tubes and flasks everywhere, syringes of all kinds, even torches and liquid nitrogen containers…” Realizing that such a setup would be too much too fast for the Vista Bar, Marios and Mamas focused on the essentials: they memorized dosages, mastered precision, and decided to introduce the new techniques, slowly but surely, at the Four Seasons. Today the Vista Bar is the first in Cyprus to serve molecular cocktails, conquering the taste buds around them, one guest at a time.


BUBBLY STRAWBERRY is a champagne spectacle, as a topping of strawberry velvet erupts in your glass.

} Maintaining moderation

While in Milan, Marios and Mamas had the opportunity to visit Nottingham Forest, a tiny bar which ranks among the World’s Best Bars. The bar is a Mecca for cocktail lovers, and its owner, Dario Comini, Milan’s guru of molecular cocktails. “We saw and learned many things in Milan,” says Marios. “One of them is that molecular cocktails allow guests to experience their drink, as opposed to simply being served.” And since molecular cocktail recipes have not yet settled into the International Bartenders Association’s bible, the bartender’s imagination is the only limit. Whatever they picked up during their training, Marios and Mamas have passed on to the other members of the Vista Bar staff. And they just love it. “It’s fun, it’s exciting – and our guests enjoy watching us as much as they enjoy the results,” says Marios. This element of ‘entertainment’ is perhaps the reason why some of the more conservative cocktail lovers turn their nose up at this new trend, denouncing it as a short-lived gimmick. But Marios and his team are careful to draw a clear line between the enjoyable and the eccentric. Though part alcohol and part science, the molecular cocktails created at the Vista Bar never defeat their primary purpose. New textures and presentation will never outweigh the taste experience. All they do is enhance it. Although many have casually described molecular gastronomy and mixology as bringing science into the kitchen and to the bar, the fact is that science entered our culinary world with the first spit-roasted piglet, the first hard-boiled egg, and the first fermented wine. Molecular mixology is simply the adventurous next step… a new spirit that is lingering at the Vista Bar.


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ELEGANT simplicity

When an internationally lauded restaurant enjoys success year upon year, why change a single thing about it? If it ain’t broke, don’t fix it.

Calamari with caramelised onion tart: Succulent pieces of pan-fried local calamari, flavoured with black olives and fresh basil, beckon atop a bed of onion tart,

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basil pesto and olive puree

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F L A V O U R S g ou rm e t g re e k

Filet of wild French sea bass, saffron potatoes cooked in bouillabaisse with a saffron and lemon grass sauce, Swiss chard cannelloni with tomato marmalade, prawn glazed with langoustine bisque, calamari and salad

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F L A V O U R S go ur me t gr e e k

Who hasn’t revisited a favourite casual restaurant, expecting to step into a familiar environment and been disconcerted when they find the décor completely altered, the atmosphere harshly changed? A place that once made you feel immediately relaxed and at home now causes you to sit up straight in your rigid chair and fret over whether your wardrobe meets the requirements of the dress code… By contrast, the management of the Four Seasons has wisely gone in the other direction with the redesign of its flagship restaurant Mavrommatis, but without losing an iota of quality in its award-winning food and excellent level of service.

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Long renowned for offering the most formal dining experience at the Four Seasons, Mavrommatis has nonetheless always maintained a warmth and intimacy that brings diners back again and again to savour the varied creative Greek menu in comfort and style. Now, in response to international trends and guest feedback indicating that diners at Mavrommatis were ready for a more relaxed ambience, the restaurant has made some simple yet stunningly effective updates to key aspects of this sophisticated space. Inside the restaurant, the decision to introduce solid custom-made walnut tables with mats instead of tablecloths has revolutionised the previously traditional atmosphere of the restaurant, bringing it right up to date with current ideas. Walnut partitions break up the space, creating more privacy for guests in an environment that has now acquired a classy bistro feel. There is also a new outdoor area with discreet lighting, furnished in warm colours and echoing the wood theme from the interior. Existing design features of the restaurant such as the Philip Starck mirrors and the unique chandeliers remain. The overall effect of the deceptively simple refresh of the interior and exterior areas is that the beautifully fashioned table surfaces become a design element in themselves. “The objective was to create a more luxurious dining experience, without the traditional tablecloths,” says Four Seasons Executive Director, Nick Aristou. “Guests can appreciate the richness of the wood as soon as they walk in.” The changes were based on guest feedback, explains the hotel’s Quality Support Manager, Amani Vernescu. “The whole ambience of the restaurant is more relaxed for guests who are on holiday and want to eat in a sophisticated yet slightly less formal environment.” The debut of the revitalised restaurant décor is perfectly timed to showcase a new-look, starter menu at Mavrommatis. Rooted in the great Greek meze


eyewear

FIND US AT: 34, Anexartisias Street CONTACT US ON: +357 25761061


F L A V O U R S go ur me t gr e e k

tradition, the menu features a range of small, delectable fish, seafood and vegetable dishes that can be ordered in any combination, either as individual portions or for couples or groups eating together. “This is a new concept for Mavrommatis,” says chef George Constantinou. “It’s more casual – guests can choose as few or as many small portions as they want.” Moving into the main courses, the mood remains light and relaxed. Once again, entrees can be served as single portions or as platters to be shared. To complement this informal approach, the main courses served at Mavrommatis now come with a choice of five special garnishes that alternate daily. During the warmer seasons, the menu is replete with light fish and seafood options, always popular with the restaurant’s guests and now even more appropriate to the inviting outdoor dining area.

Fresh pan-fried Dover sole with diced fennel, celery, red pepper, chives and chorizo sausage, topped with pink grapefruit segments, served with chicken jus, fresh lemon reduction and Hollandaise foam

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the outdoor feast On an island with year-round sunshine, there are many possibilities for fabulous al fresco dining in true Italian style. From its gourmet restaurants to its pool bars, the Four Seasons embraces the concept of outdoor cuisine with easy, relaxed meals served in beautiful surroundings. Like its eponymous namesake, the Vivaldi restaurant has long been known for its special talent in delivering harmonious creations for all seasons. Recent new additions to the Vivaldi’s menu take the concept of chilled al fresco dining to new heights.

Mozzarella Platter This intriguing appetizer provides a tour of the textural possibilities offered by this ever-adaptable Italian cheese. Starting from the left of the platter, immerse yourself in the flavours of mozzarella wrapped in pan-fried Parma ham, grilled vegetable terrine with mozzarella strips, molecular mozzarella topped with balsamic caviar, and finally an astonishing modern incarnation: a molecular mozzarella balloon on a bed of fig marmalade.

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Apple and Celery Soup A summer sensation, this chilled soup unites the compatible flavours of fresh apple and celery with a generous serving of gorgonzola panacotta. The crowning glory of this unusual and refreshing soup is a scoop of green tea and mint ice cream. Surprising and somewhat sweet, this is a perfect al fresco summer dish to whet the

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Parsley Ravioli The sheer glory of this dish is in the striking natural colours of its ingredients. Giant parsley ravioli stuffed with goat’s cheese provide a striking green base for the glorious deep burgundy of pure beetroot syrup. Parmesan foam, crispy artichokes and caramelised walnuts complete this marvellous vegetarian dish

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which is ideal for a light meal on the terrace.

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Completed show villa at Akamas Bay Villas

Unique beachfront, marina and golf properties in Cyprus. Spectacular locations, award-winning architecture, exclusive lifestyles. cybarco.com Cyprus 8000 50 30 UK +44 20 8371 9700 Moscow +7 495 643 1901 Cyprus / Athens / London / Moscow / St. Petersburg / Ekaterinburg / Kiev Developing homes since 1945


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Vivaldi Introducing two new desserts that have been skilfully designed and incorporate familiar flavours from Italy alongside some very contemporary ideas.

Amaretto almond gateau with Sicilian pistachio panacotta and crispy honey tulip filled with banoffee gelato, strawberries marinated in a balsamic reduction, and candy floss. Intensely colourful discs of fresh strawberry marinated in balsamic vinegar bring an inspired twist of sweet and sour to this mascarpone-based dessert. The candy floss is a fun addition, ramping up the sweetness and offsetting the visual appeal of this creation.

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Chocolate caramel semifreddo with passion fruit banana sorbet, crème brûlée and biscuit Florentine. The melt-in-the-mouth chocolate caramel cake is augmented by the texture of the traditional Italian almond biscuit. A cocoa and espresso crumble adds the finishing touch.

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SELECTION OF STEAMED DUMPLINGS served with young pak choi, dressed with truffle and soya jus

SWEET AND SOUR DUCK BREAST with rambutam (lychee) and pickled ginger served in a “phoenix nest”

Seasons in time

According to ancient Taoist belief, it is important to look back at what the ancestors have provided and acknowledge your debt to them in order to live with integrity in the present. Yet equally, there is a responsibility to gaze towards the future to grasp its possibilities. This respect for tradition, coupled with a visionary approach to the new, is very evident in one of the Four Seasons’ biggest success stories.

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Generous one-kilo sea bass (filleted at the table) sautéed with mushrooms and served with truffles steeped in oil For those who prefer a lighter, more traditional take on this fish, it is also available steamed and served with stem ginger, scallions and soya sauce.

Amidst the cornucopia of great dining experiences available at the hotel nestles a gem of Oriental inspiration in the shape of the award-winning Seasons Oriental restaurant. Under the skilled direction of master chef Kenny Keung, this venue, which has long enjoyed the title of best ethnic restaurant in Cyprus, has maintained a balance between well-loved traditional dishes and new ideas. Ever on the lookout for ways to bring a modern twist to beloved regional delicacies, Kenny never fails to bring an element of novelty to his creations. Unsurprisingly, he has a very loyal following amongst local lovers of Lobster & crab meat dumpling, featuring Malabar spinach dumplings in an abalone sauce, topped with crab meat and Aruga caviar

Oriental cuisine. One of the most popular items on the menu is the traditional Dim Sum, which Kenny memorably refers to as ‘Chinese meze’. Ideally suited to sociable gatherings with good friends and loved ones, the ritual of Dim Sum is honoured in China for the warmth and conviviality engendered by these exquisitely wrapped morsels. Kenny has spoken of his pleasure at being able to serve this venerable meal in time-honoured style. So if you are considering visiting for the first time, or even if you have been a loyal patron for years, here is a pictorial recap of some Seasons favourites…

with assorted bell pepper brunoise and glazed sugar pumpkin, in a yellow crushed bean sauce with a touch of chilli

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Royal

treatment The Shiseido Spa at the Four Seasons aims to delight every guest who walks through the door. To this end, the management and spa team focus on continuously upgrading services and treatments, with regular additions of all-new elements such as the Royal Thai and signature Four Hand Massage.

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NUANTHIP AND PANNE from Bangkok have both recently joined the spa team and bring positive energy to the guests they treat.

Have a chat with Elpi Papageorgiou, the Manager of the Four Seasons Shiseido Spa, and she will explain the essence of the spa: “Relaxation of the mind and body are at the heart of every treatment; our spa is a natural and essential part of the escape from everyday life that the Four Seasons as a whole provides.” This objective is incorporated in the philosophy of the hotel, which recognizes the importance of ongoing regeneration, so that even the most regular repeat guests can always look forward to something new. At the spa, the most recent addition was the introduction of the Royal Thai massage. Energising and Relaxing

Having decided to add the Royal Thai massage to the spa menu, the first step was to recruit the most suitable practitioner, and Nuanthip was the successful candidate. Trained in Bangkok and with previous experience in both Malaysia and Russia, Nuanthip sees her work as far more than a job. Every morning, she performs 15-30 minutes of yoga-style stretching exercises followed by meditation to ensure she brings positive energy to the people she treats. So what exactly does Royal Thai massage involve? As the name suggests, this treatment adds a dimension of nobility to the standard Thai massage. Instead of lying on the floor, Royal Thai is performed on a massage bed with the use of a luxurious oil. Though it may sound self-contradictory, Royal Thai is in fact both energising and relaxing. The combination of stretching movements gives you a feeling of wellbeing akin to the effects of a light workout – without the effort – while the oil massage relaxes you into near sleep. Thai massage is based on 10 energy lines, or “Sen”, which run across your body. Nuanthip follows these lines, massaging, pressing down on pressure points and stretching your body, exerting pressure with palms, thumbs, elbows and feet. This helps you to relax and restores balance in your body, while at the same time removing toxins and improving blood circulation.

Sen-sitivity and Care

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Before any spa treatment, you will be asked about any pre-existing health problems or injuries. This precaution is standard so your therapist can identify any health issues and adapt the treatment accordingly. To begin with the body is warmed up by a light massage through the towel. Then the back and legs are massaged with oil, following the Sen lines. Though conceived as a deep tissue massage, Royal Thai is adaptable and Nuanthip will fine-tune her technique to make sure it is never uncomfortable. The stretch-

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V I T A L I T Y ma s s a ge & mo r e

The Four Seasons offers the luxurious Shiseido bathing ceremonies, which combine a foot bath, body exfoliation, and hydrotherapy with a full body massage. ing is light and won’t obstruct your feeling of floating away into the clouds. The treatment continues with your legs, arms, hands, chest and stomach. This time, Nuanthip briefly presses down on each of your chakra points. A head, neck and shoulder massage and more stretching completes the ritual, leaving you totally relaxed, but with the buzz you get from exercise.

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Four Hand massage

Now you can choose your own music and add an individual dimension to your spa experience.

The Four Hand Massage was developed in-house. Inspired by customer feedback and combining several different techniques, it took about four months to develop and another solid month of training. It is the only spa treatment where two therapists work simultaneously on the guest. A 75-minute treatment may feel like two hours as the two therapists synchronize their movements – an experience you cannot fully appreciate until you try it. Created for Couples

For many couples the ultimate pampering is to experience treatments together. The Four Seasons offers the Aromasul Mudbath treatment designed specifically for two. Our Shiseido bathing ceremonies, which combine a foot bath, body exfoliation and hydrotherapy with a full body massage are popular with everyone. The spa experience has become extremely popular for both men & women and according to Elpi “Today, an almost equal number of each visit the Shiseido Spa at the Four Seasons”. Favourite Treatments

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Returning to the spa can be like visiting an old friend; which is why the Four Seasons will always maintain its guests’ favourite treatments, including a variety of massages from Ayurveda to Hot Stone. To multiply their positive effects, first prepare your body with a mud or water treatment, such as the Aromasul mud therapy. These will detoxify and care for your skin, while counteracting the effects of the sun, pollution and alcohol. Balanced packages have also been designed to treat jet lag, cellulite and even varicose veins. No reference to the spa would be complete without mentioning the Shiseido Qi treatments. These utilise the range of Qi creams and incorporate both Western and Oriental massage styles in individual anti-ageing facials and body therapies or treatment packages. Consult the spa therapists to find out how the various treatments can counteract the effects of today’s hectic world on our lives and bodies. As Elpi concludes, “The desire to relax and feel good is, after all, universal; and the Four Seasons spa is the perfect place to achieve this.”


t ext g i na c o l e m an

growing up AT

T H E

F O U R

S E A S O N S

A ‘family-friendly’ hotel is usually understood to mean a resort that provides a safe environment for young children, ideally with some degree of supervision or entertainment. At the Four Seasons, ‘family-friendly’ means so much more…

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Parents planning a family holiday often face a dilemma. They need a hotel where their children will have a good time, but where they too can enjoy a break and not return home utterly exhausted. A number of hotels have focused on this market segment with varying degrees of success. But the only real proof of their success is if the same families come back again and again; and the prize goes to the hotel that can retain its appeal over several years, even decades… as in the case of the Four Seasons.

At the Four Seasons, being a family-friendly hotel is not just about babysitting and bottle warmers, offering early meals, having a kids club or special facilities for teenagers – all of which are available. There is a level beyond that: where parents feel safe to let their children of all ages move around the hotel freely; where the children feel comfortable going up to any member of staff and asking for assistance, knowing they will receive it. Where grandparents, parents and children can enjoy family or ‘me’


F R I E N D S f o cu s on fa m ilie s

) (right uch Luc y as m and s toda x n o s le t a A ur Se st visi he Fo eir fir t h t y d o g j n en duri top an y did nger ( u o y h as the uc ere m they w ht). when r a f rig

ans y Ev

Serendipity

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time, while guests without children can feel their tranquillity is respected and maintained. What truly sets the Four Seasons apart is the fact that the hotel has such a loyal ‘following’ that the long-standing staff have actually watched the children of several families grow up; families who are among the hotel’s many repeaters. In response to guest suggestions, the Four Seasons is proud to introduce you to some of these families whose children have developed an incredible connection with one or more of the staff. Four Seasons’ Executive Director Nick Aristou explains: “Some of these children are now teenagers and have been coming here since before they could walk; some may have visited just three or four times, but all have an incredible affinity with the hotel and with our staff. This article is the first of hopefully many tributes to the children who love the Four Seasons and whom the Four Seasons loves!”

David and Jo Evans first visited the Four Seasons in Limassol in 1998, together with their then fouryear-old son, Alex. The trip was to celebrate David’s 30th birthday – but Limassol was a last minute substitution when a planned holiday in Antigua fell through. It was obviously a much appreciated alternative because the family – together with daughter Lucy, born in 2004 – have now stayed at the Four Seasons some twenty-six or more times. In the beginning, Alex loved the beach and the pool with its water slide. Now, at 17, he is more appreciative of the gym and the water sports on the beach. Lucy was just six months old on her first visit – but now at six, it’s almost impossible to keep her away from the hotel’s kindergarten. “She absolutely loves the ladies in there and is at the door at 9am, waiting for it to open,” says David. “She knows she can then have the first hour or so one-on-one with them! She just loves the activities.” And the best thing from David and Jo’s point of view? “For us, it’s the green flag that allows us to relax by the pool knowing we can be contacted as soon as Lucy wants to be collected from kindergarten.”

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F R I E N D S fo c us o n fa milie s

David and Janet Bouch visit the hotel every year with their son Matthew who has made practical and valuable suggestions regarding some changes to the Games Room.

Rachel Israël accompanied her grandparents during one of their visits to the Four Seasons and even took part in a photo shoot for the hotel.

Visiting from Belgium

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Jacques and Jeanine Israël live in Hasselt, Belgium, some 75km from the famous port of Antwerp. On a business trip to Limassol some five or six years ago, Jacques – also known as ‘Jacky’ or ‘Jazz’ – was booked in to the Four Seasons by his hosts. It certainly made a positive impression “and then we started to come twice a year for holidays, because we loved the hotel so much,” he says. “The staff, the management, they are all so kind and helpful. The holiday atmosphere in the Four Seasons is amazing. We now have friends who live in Limassol, and we also derive great pleasure from meeting them during our stay.” So impressed were Jacques and Jeanine that they recently asked their grandchildren – Rachel (16) and David (15) – if they would like to join them on a trip, together with their maternal grandmother, Magda. The answers, predictably, were ‘yes’, ‘yes’ and ‘yes’. “Our grandparents had already stayed at the Four Seasons several times and after each trip they told us how nice it was there. So of course we were interested to join them. And we made the right choice because we spent an amazing time together. All the staff were so nice; we were always treated like kings,” they said. Rachel and David live with parents Benny and Carla in Westerloo, also close to Antwerp. She loves shopping, dancing and playing tennis; he’s an excellent tennis player but also enjoys football and fitness programmes. Rachel says she loved the Four Seasons experience, lying by the swimming pool and having long conversations with her grandparents. She actually celebrated her 16th birthday during the visit and was involved in a photo shoot for the hotel on that very special day. “It made me feel like a star,” she says. There was even a make-up artist taking care of me before each shoot. It was a really strange feeling indeed. And my brother David recorded everything on tape - so I will never forget that special day.” Her message to other teenagers? “If you have the opportunity to spend a few days at the Four Seasons, go there without any hesitation. You will have a fantastic stay!”

It all began with a honeymoon

David and Janet Bouch honeymooned at the Four Seasons in Limassol 15 years ago and have been visiting with their son Matthew each year since 2007. “Originally, 15 years ago, I chose the hotel because I wanted a luxury honeymoon and liked the Greek culture,” says David. “I also wanted a superb location that you didn’t need to spend two days travelling to reach. With that in mind, and as the hotel had a reputation as being family friendly, we later returned with Matthew and I was very impressed to see how the Four Seasons had raised its quality and standards to an even higher echelon! We have not been disappointed since. In fact it has continued to grow in our affection. My wife and son would choose nowhere else!” As for Cyprus itself, David adds: “We continue to be attracted to Cyprus because of the very consistent weather, the beauty of the island and the exceptionally friendly people. In addition to this, we find the ambience at the Four Seasons almost perfect. The staff are quite exceptional, the luxurious surroundings are always immaculate, and the welcome that you receive is like returning to see members of your closest family.” Matthew enjoys sports - in particular football and rugby, supporting Chelsea and Leicester Tigers back home in the UK. He also enjoys computer games, tearing around on his bike, and is by all accounts quite a keen and able cook. During one holiday, he made some very valuable suggestions regarding changes to the Four Seasons’ Games Room, which the hotel subsequently adopted – to his great satisfaction.

The Four Seasons offers early meals for its young guests in the Café Tropical, while the Kids Club is open from 9am to 10pm, providing supervised entertainment for the youngsters if their parents choose to dine alone.


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Returning

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home

Maggie Gent’s romance with the Four Seasons began in 1996. Since that first propitious visit, she has returned a total of 53 times. Earlier this year she celebrated her 60th birthday at the hotel, a hotel that she and her daughter now affectionately call their “home in Cyprus”.


P E O P L E sp e cia l g u e st

text S ac h a A p p l e to n

It was in 1995 when Maggie discovered the island’s unique character and a certain level of sophistication that she has come to love. She found there was so much variety in the landscape, the flora and fauna, the generosity and warmth of people in the cities or mountain villages. It gave her the inspiration to explore the whole island. The following year, Maggie and her daughter returned to Cyprus and through recommendation came to stay at the Four Seasons.

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Warm beginnings

Maggie Gent and her daughter Karen do not need to express their appreciation of the Four Seasons in words. Their regular visits and especially the grand celebration organized on the occasion of her 60th birthday say it all.

From the outset, Maggie realized that the Four Seasons was a superb five-star hotel, distinguished more than anything by its staff. From Maggie’s perspective, they were always attentive, always listened to her and performed their duties above and beyond what was expected. Maggie has been a special needs teacher since 1972, and in that capacity she met, taught and adopted her daughter, Karen. Therefore, it was even more important for Maggie that the staff treated Karen as an individual, accepting whatever she did. “They make a big fuss of her here, not in a condescending way, but in an accepting way, and if I turned up here without Karen,” she laughs, “I’m sure I would be hung, drawn and quartered by the staff!” Due to Karen’s love of chocolate, she was dubbed the chocolate cake queen by Yiannis Ioannou, who at the time worked at the front desk and is now Rooms Division Manager. To this day, that is her nickname throughout the hotel. In fact, according to Maggie, “Karen thinks of the Four Seasons as her own hotel and, although she has visited a number of top hotels, such as the Bath Crescent or the Ritz, she always says they are not as good as ‘her hotel’.” Food for thought

Maggie thinks that the food at the hotel is excellent, with the staff driven by a desire to go out of their way to make guests happy. She has often brought Cypriot friends there and, if there was a dish she’d eaten previously that wasn’t on the menu that day, such as the Zabaglione at the Vivaldi restaurant, the restaurant would make it especially for her and her guests. Karen also often goes ‘off menu’ and finds that the highly trained staff has no trouble with any request. Maggie has brought in recipes to give to her Cypriot guests; Chocolate/Chestnut Roulade and Tart au Citron are recent examples. Paying attention to small things, such as remembering favourite dishes, is what makes such a difference. As an example, Maggie remembers the time she and Karen had been for a swim in the outdoor pool early in the day and had seen the pastry chef. He saw them and realized he hadn’t baked any pain au raisin (Maggie’s favourite), but by the time they went for breakfast, there were freshly baked pain au raisin waiting for them. For Maggie, that epitomises the quality and the feeling of family she experiences at the Four Seasons. Help through bad times Four Seasons Portrait

The hotel has also been there for Maggie in tougher times. Last year, on Christmas Day, Maggie was rushed into hospital in Cyprus and had surgery the following day. The Four Seasons staff went into support mode, looking after Karen just like family. So much so that Karen didn’t miss her mother…. As Maggie said, if this emergency had occurred in the UK, trying to find someone to tend to Karen before going to hospital would have been a nightmare.

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The celebrations included a cocktail party by the pool and a dinner party in the Ballroom. Maggie insisted that the entire staff be allowed to attend at

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least one of those events.

Maggie and Karen

Although Maggie was only in hospital for a short period, she then had to spend 7 days bed rest at the hotel, and the staff could not do enough for her. Having made the request once for someone to help her dress, she didn’t have to ask again. They came to ask her every morning if she needed help, even volunteering to sit in the room ‘just in case’, while Maggie had a shower.

know - from experience - that the management and staff are always by her side.

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Celebrating in style with friends

Maggie has no direct family having lost her brother and both parents in the last 15 years. Therefore “Friends are treasures” to paraphrase the Greek philosopher Menandos. A while ago, while sitting at the Café Tropical, one of Maggie’s friends suggested she hold her 60th birthday at the Four Seasons. At the time she didn’t consider it, as it would have been beyond her means. Just a few years ago though, her father died, leaving her a sum of money on condition that it is used for her 60th birthday celebrations. So, Maggie talked to the owner of the hotel, whom she knew very well, and announced that she wanted to hold her 60th birthday party at the Four Seasons. Once confirmed, she invited all her friends, some of whom she has known since she was 16. Party plans included a cocktail party by the pool and a dinner party in the Ballroom. Maggie insisted that the entire staff, from maintenance to management, be allowed to attend at least one of those events. The hotel worked closely with Maggie to ensure a truly unforgettable birthday. In addition to her friends from Cyprus, there were 20 friends from abroad, plus 150 of the staff, most of whom have been with the hotel since it opened. On the night of the party, the hotel presented Maggie with a photo portrait of herself and donated money to her nominated special causes. With Maggie’s favourite flowers bought from the UK providing the decoration, the evening was made complete by Maggie’s goddaughter Cleo performing on the violin, as a member of The Cyprus Young Strings soloists. Overall, in traditional Cyprus style, the celebrations lasted for about a week, with the hotel arranging special meals. They even re-opened a restaurant just for Maggie, who wanted to dine under the full moon with the smell of jasmine. In the past, Maggie and her daughter used to visit the Four Seasons at least five times a year, including Christmas and Easter. Due to health issues, they have had to cut down the number of trips, but now stay longer each time. Over the years, Maggie has often been advised to buy a property in Cyprus, but she has always resisted this suggestion, clearly preferring the luxury of the hotel. As Maggie says, “Here, I can get anything I like, when I like. I have fresh linen each day and I don’t have to do any chores. It’s as if ordinary living is suspended. And, this is my family, after all. Why would I want to change that?”


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PLOUMISTI PITTA TOU ANTROGYNOU was prepared for the newlyweds and presented to them on the second day of the wedding to decorate the bridal room.


T R A D I T I O N dec ora tive b re a d s

Tradition & technique

Bread is a basic staple in many parts of the world, where it is often taken for granted and consumed without a second thought. But there was a time in Cyprus when the whole and final loaf carried far more weight than the sum of its simple ingredients.

p h o t o g ra p hy V a ss o s S t y l i a n o u

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text Magda Zenon

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‘THE BRIDAL RING’ was given to the newlyweds

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as wall decoration of the bridal room.

ZEMPILOUDIA in different shapes were attached to a ribbon for children to hang around their necks and snack on.

KOULOURI TOU PASTOU was used as wall decoration of the bridal room and given to the firstborn child.

} } THE FROG symbolised the transformation of man from an earthly to a spiritual being.

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b

Bread may be a simple mix of flour, water and yeast; but you would be amazed by the variety of messages that were rolled into the traditional shapes and designs of decorative breads that emerged from the traditional ovens of Cyprus. In a recently published and beautifully illustrated book on ‘The Decorative Breads of Cyprus’, Mrs Dorita Voskaridou describes a seemingly endless line-up of breads that are fighting for their life in modern Cyprus. The Journey

THE BLACK SNAKE was considered the keeper and protector of the home.

Symbols & Significance

Delve into the book and you will discover the meaning of recurring symbols that decorated many breads: a cross to indicate faith; a grapevine for Christ and the church with the Apostles; stars for divine guidance; a triangle representing heaven, earth and man, a black snake considered the keeper and protector of the home, and a frog to symbolise the transformation of man from an earthly to a spiritual being. In Cypriot culture, bread represents Christ first and foremost, acknowledging Him as the king of the household. Bread at the table once symbolised the body of Christ, revered to the extent that no-one left the table before any remaining bread was duly stored. Any piece that fell on the floor was collected, kissed and perhaps crumbled for the birds to eat, but never thrown away – a practice that still continues today. Bread was often the main source of nutrition. Together with a glass of wine it sometimes constituted the whole meal. In ancient times, dunking a piece of bread in a glass of wine mixed with water was breakfast in the mountain villages. The bread provided nutrition, and the wine was a source of strength and warmth. Sourdough was an essential part of a bride’s dowry, enabling her to bake bread for her new family. Such was its value, that a woman fleeing from her home and village during the military invasion of the island in 1974 took her sourdough with her, rather than photos or jewellery as most others did. Wedding Preparations

Bread was also a very practical and versatile ‘wedding invitation’. In some villages the priest, the godparents, and the relatives were invited with a candle, a handkerchief and a

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Mrs Voskaridou – a dentist by profession, albeit not a practicing one – maintains a small gallery in the centre of Limassol with a display of traditional decorative breads, and has also hosted a radio show since 2002 that formed part of her journey to the folk traditions of Cyprus including the history of nutrition and popular art and artisans. “This journey is food for my soul, my reason for being...” she says, and the glow in her eyes bears witness to this. Her research, took her to the villages of Cyprus including her own village, Kathikas, where she was reminded of a deeprooted but fast-fading tradition: the decoration of festive breads for various occasions. The memories this brought back were so powerful that she decided to publish an extensively illustrated book with photos that would pique the reader’s curiosity and interest. First presented on 16 March 2011, ‘The Decorative Breads of Cyprus’ digs deep into the traditions of the island. Complete with stunning photographs by Vassos Stylianou accompanied by short narratives in Cypriot dialect, the book explains where and when each type of bread was used and what it signified.

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T R A D I T I O N dec ora tive b re a d s

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T R A D I T I O N d e c o r a t ive br e a ds

Mrs Dorita Voskaridou is fascinated and impressed by the skills and talents that these crafted breads reveal.

THE ‘MILIA’, a centrepiece made especially for weddings, was made of bamboo branches and carried individual bird-shaped breads.

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‘glistarka’ – a simply decorated circular or square bread. The best man’s invitation consisted of a ‘glistarka’ together with a shirt for the celebration. Some guests were invited with the ‘koulouri tou kolotziou’. In this case, a gourd (the ‘kolotzi’) would be hollowed out and turned into a wine pitcher, with a circular festive bread decorating the neck. A glass of wine was poured for the person being invited. Other guests were invited with a ‘kanishi’ – a cylindrical festive bread decorated with sesame seeds. Those who received the ‘kanishi’ would make a contribution of two ‘kanishia’ to the festive wedding meal. Mrs Voskaridou clearly remembers decorating a bridal room with decorative bread over 40 years ago in her father’s village. This was at the home of the bride, where the dowry was displayed and adorned with decorative breads. It was also here that the couple accepted congratulations after the wedding. Decorating the bridal room was the work of many women, with the younger ones shaping little balls or small stars to decorate the bread. The lady of the house would prepare the bread and by the time she had finished, her decorations would be ready. Some say that certain shapes were often so big that the opening of the oven had to be broken to fit them. These loaves were then divided and offered to people who dropped in with gifts after the wedding. Then there is the ‘milia’ (apple tree) from the village of Lapithos – a prophetic festive bread. This was used for a game that was played on the Monday after the wedding at the home of the newlyweds. The ‘milia’ consisted of a real bamboo branch with 12 holes to hold 12 smaller branches. Each branch carried a bird-shaped piece of bread with the top one shaped like a hawk. This ‘tree’ served as the centrepiece during the festivities. The object was to try and steal the breadbirds, as it is said that the couple would have as many children as birds remaining on the tree. “The bride and groom didn’t want many to remain so they wouldn’t have too many children..” 92-year-old George Siakides told Mrs. Voskaridou. Christmas breads with depictions of Santa or Saint Basil as well as breads in the shape of human figures were given to the children as gifts, while ‘zempiloudia’ were shapes originally used as votive offerings and later attached to a ribbon for children to hang around their necks and snack on when they went outside to play. The list is endless and the story behind each loaf even more interesting. But for Mrs Voskaridou, what is most fascinating is “this beautiful bread created by poorly educated women, with the imprint of a magnificent world, and the high artistic standards that displayed the incredible grace and spirit of its creator...” ‘Το πλουμιστό ψωμί της Κύπρου’, ‘The Decorative Breads of Cyprus’, is published by Ekdoseis Nostos in Limassol and is currently only available in Greek. For further details please call the publishers at Tel: 25 354 810.


A G E N D A r e la t io n s w it h r us sia

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The Blagoveshchensky Bridge in Saint Petersburg symbolises the strong links between Cyprus and Russia.


BUILDING bridges

As you ramble about beautiful Limassol, enjoying the myriad delights of the city and shore, you might notice two affectionately intoned phrases that reverberate through the air: “Kalos irthate”, Greek for “Welcome”, and “Spasibo”, Russian for “Thank you”.

text GINA COLEMAN

Building on the past

The historic bond between the two countries is hardly surprising, given that the modern Russian alphabet is based on a Cyrillic script, derived from the Greek and named after two Byzantine Greek brothers, Saints Cyril and Methodius. But it’s the 21st century cultural and business cooperation, the mutual respect and shared interests that are now at the forefront and are stimulating growth. Diplomatic relations between Cyprus and the former Soviet Union were formally established back in 1960 and Cyprus was happy to recognise Russia as the successor of the USSR in 1992. Earlier this year, those ties were strengthened further when St. Petersburg and Limassol officially became twin (or sister) cities. Sharing Programmes

Following reciprocal formal visits by the Mayors and official delegations, an agreement bonding St. Petersburg and Limassol as twin cities was signed in May of this year. During subsequent twin city meetings, there was, in addition to economic analysis, much discussion on the infrastructure of Cyprus and how it can be improved, especially with regard to tourism. It was decided to create a common tourist information portal, as well as international programmes in tourist staff training.

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There have been strong, mutually beneficial ties between Cyprus and Russia for many years, beginning with exchanges in education. Thousands of aspiring Cypriot doctors, dentists and engineers did their training in Russia. Over the past two decades, since the fall of the Soviet Union, major exchanges in other areas have mushroomed, particularly in the fields of tourism, finance and real estate. If number-crunching impresses you, many Russian tourists now choose Limassol as their holiday destination of choice, and 20,000 Russians (out of a total of 30,000 in Cyprus) have made Limassol their permanent home. The island welcomed 149,000 Russian visitors in 2009, and 224,000 in 2010, with bookings this year promising to raise that figure by an additional 100,000. Impressive! After tourism, real estate is the largest industry in Cyprus, and the percentage of Russian investors has grown from twenty percent in 2008 to thirty percent in the first three months of this year. Certainly Russians feel at home in Limassol: major hotels, restaurants and shops employ Russian-speaking staff; two Russian language newspapers are published here to a wide circulation; numerous specialist shops sell Russian foodstuffs and other national products for the temporarily homesick; primary through secondary education is provided by two Russian schools; and the Russian Orthodox church in Limassol has found it is not large enough to tend to its flock, so a second church is under construction.

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} The technical universities of Limassol and St. Petersburg also hope to share research and exchange programmes and to benefit from each other’s expertise in the use of information technology in the ever-expanding field of cultural heritage. Mr Vladimir Chizhov, the Russian Federation’s Permanent Representative to the EU, visited Cyprus in March and commented on the Russian businessman’s growing “love affair with the island of Aphrodite”. He stated that Cyprus is already well-known in Russia as a financial services centre, but it is equally important that it has a highly educated population with the largest per capita percentage of university degree holders in Europe. “Cyprus may not be an industrial power,” he said, “but it has a huge ‘production’ of highly qualified intellectual potential.” Clearly, the local atmosphere serves the Russian business community well. Well Integrated

Limassol’s mayor, Andreas Christou, lauds the swelling Russian community in Limassol as “an integral part of local society, contributing greatly to the social, cultural and economic development of the city”. Russian-owned international companies and entrepreneurs based in Limassol work in such diverse fields as finance and investment, real estate, logistics, timber and natural gas, and offer accountancy, tax planning and legal services among others. Recruitment agencies are on the constant lookout for Russian speakers to fill senior positions, and the number of educational institutions in Limassol offering Russian language courses (especially ‘Russian for Business’) is burgeoning. In Limassol and Nicosia the Russian Commercial Bank provides the full spectrum of corporate and retail banking services. Indeed, there are several branch offices of Cypriot law firms or associate firms located within the Russian Federation. Four Seasons Portrait

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Sharing Cultural Delights

Limassol’s 6th Annual Cyprus-Russian Festival on June 6 of this year was a tremendous success, with some 400 artists from both countries involved in the festival’s concert programme and over 10,000 people attending it. Russian tourist figures to

Mayor of Limassol Mr Andreas Christou (centre), the Chairman of the Limassol Chamber of Commerce and Trade, Mr Demetris Solomonides (left), and Mr Vyacheslav Arapov (right) on behalf of the Chairman of the St. Petersburg Chamber celebrate the twinning of their cities.

Cyprus have increased by 70% in April, and events like this will help to increase the numbers even more. All through the year, talented musicians and enthralling ballet companies make regular visits to Cyprus, where they find a loyal and growing audience. Limassol was not the only city on the island to be dazzled by the Days of St. Petersburg in Cyprus events in June, which featured military bands, symphony orchestras, heavenly choirs, dancers both classical and modern, and a photography exhibition featuring the first mayor of St. Petersburg. Getting Down to Business

Horasis, the world-renowned think tank based in Switzerland, held its 2011 Global Russia Business Meeting in Limassol in April. It was co-hosted by the Government of Cyprus and the Cyprus Investment Promotion Agency and supported by several Russian organizations. Addressing the meeting, President Demetris Christofias described CypriotRussian business relations as “at an all-time high”, and the House Speaker reported that nearly 16 billion US dollars had been transferred from Russia to Cyprus, making Russian deposits in Cyprus the largest part of foreign currency deposits. Needless to say, there is a thriving Cyprus-Russian Business Association, and the Cyprus-Russia Friendly Association works to strengthen cultural ties. Limassol Tourism Development officials sum it all up: “Russia is a very important market for Limassol. As a tourism and business centre, we have the modern infrastructure required, a cosmopolitan character, high quality of living – and tax benefits that are attractive to foreign investors.” The Cyprus-Russia connection has so far proven to be a mutually advantageous synergy of cultures and economic forces that, like a well-made wine or work of classic art, can only improve as we continue forward into the future.


Iconic

inspiration Trading in icons was once regarded as sacrilegious; but in today’s world of fine art, geographical and cultural borders no longer inhibit collectors and dealers who appreciate the international legacy of these exquisite works. Four Seasons Portrait

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text

p h o t o g ra p hy

michaela mobley

Ag i s i l ao u & S py ro u


V I S I O N art of in ve stm e n t

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t The Guardian Angel painted by V. Mishukov, signed and dated in the lower right corner, features the imposing figure of an angel standing

marked by Dmitriy Smirnov (left) is dated 1908. The double-sided, processional icon (right) shows the Mandylion on one side and St. Nicholas on the reverse.

The purchase of fine art today is driven by both logic and emotion. Art historian and dealer Maria Paphiti works specifically in the world of icons and antiquities, having set up her own company, La Parole Divine, in 2009. She says, “Deeply religious people will buy for emotional reasons whilst others want to build collections, and yet others look at the art ‘stock market’ and watch for opportunities. Though icons are not measured on the US art indexes, they are safe for investment provided they are bought wisely.” Proof lies with the most expensive icon sold by Maria, the ‘Mother of God of Tenderness’ by the Byzantine painter Angelos Akotantos, who was born in Crete and died in Constantinople in 1457; this sold for ú1,150,000. Art in the blood

Nicosia born and bred, Maria Paphiti was a war-child of 1974. She came from a family that had art in its DNA, linking her with leading lights of Cypriot art such as Telemachos Kanthos. However, it was only after winning a UN International art award at school that Maria’s love for art was acknowledged. Today, she makes a greater contribution to art than she would have ever thought possible, by dealing in precious antiquities for appreciative collectors. Armed with postgraduate studies at Christie’s Education and Cambridge University, Maria also attended the Courtauld Institute of Art where she obtained an MA and MPhil in Byzantine Art. Her studies familiarized her with the deeprooted traditions of Europe, which helped her to better understand and appreciate the culture of her own country. She says, “In Cyprus we were taught to respect icons purely as religious entities. Professor Robin Cormack lectured in Byzantine art and through his teaching I started to look at them differently. We are not fair to our cultural heritage by limiting art to a country’s borders. I now understand that icons are an international legacy.” Maria was then offered the position of icon specialist at Christie’s in London and her career started to soar. Learning the language

Maria has a pragmatic yet enthusiastic approach to icon painting: “There is an intellectual depth to Byzantine art based on a symbolic alphabet and the visual philosophy of icons being two-dimensional; reflecting the abolition of the third, the human dimension of death, makes the icon a representation of eternity. Looking at this art form objectively, rather than from a nationalistic perspective, helps me in my work.” Maria specializes in Byzantine, Greek and Russian icons, including researching their provenance and making realistic valuations. However, dealing sometimes proves difficult due to religious objections. She explains: “Until 2005, there was a reluctance to sell icons on their own at Christie’s. Instead, they were inconspicuously

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on billowing clouds.

The Mother of God of Kazan

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V I S I O N a r t o f in ve s t me n t

This 3,57 cm gold earring with a Medusa agate cameo

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and pearls dates back to the 2nd-3rd century AD.

Exhibition and Sale

15 December 2011 Four Seasons Hotel, Limassol

included in other sales. By contrast, the role of Chinese, Persian and Arabic art in the practice of religion was not seen to be in conflict with an artistic appreciation of their spirituality – and free trade. Indeed, selling secretly can only harm and undermine the icons. By selling them openly, we safeguard their future.” Her stories of icon finds prove the point.

Maria Paphiti (above) presents

The case of the missing decorator

Russian and Greek icons dating from

The Head of Christie’s Russian department once phoned Maria with news of an icon in Buenos Aires. A decorator had found a 14th century Byzantine icon of the Old Testament Trinity and wanted to buy it; she valued it at a conservative GBP 60,000. Though she tried to contact the prospective purchaser, he was not to be found. Sometime later, the same icon came to a New York sale as a ‘16th century primitive Italian painting’ estimated at USD 2,000. Maria intervened and it was eventually sold for GBP 186,000.

the 16th century until the Russian Revolution of 1917, complemented by Orthodox artworks including Greek and Roman antiquities. A bilingual (Russian and English) catalogue will be published and available online. Interested parties can request condition reports and complete

The case of the Morphou Icons

closer examinations three days before

In 2006, Maria located some Cypriot icons going to a private sale at New York Sotheby’s. She identified them as the 13th and 14th century icons, three of which came from Asinou Church. Most of these icons were being restored at the Bishop’s Palace in Kyrenia before seizure in the 1974 invasion. Maria worked alongside the US lawyer responsible for the repatriation of the Kanakaria Mosaics, and the lawyer of the Metropolis of Morphou. Eight months later they were released back to Cyprus. They are now presented in their full glory within an exhibition relating to Morphou at the Bank of Cyprus Cultural Foundation in Nicosia.

the sale. Please submit your details to attend the sale in person or to bid by telephone. On Sunday 11 December, celebrations begin with cocktails kindly provided by Stolichnaya Russian vodka, where you are cordially invited to view the artworks.

The case of the Tsar’s icon Once the property of Tsar Alexander II, this fine gold-mounted ivory table seal with the Russian Imperial Eagle

Icons are often underestimated. On one occasion, a man in London had a small collection that he simply wanted to dispose of. Unaware of the icons’ importance, he ordered what he thought was a ‘high’ estimate of GBP 15,000 on their sale. With greater insight, Maria eventually identified one of them as the private property of Tsar Nicholas – it sold for GBP 434,400, a world-record price for an auctioned icon.

dated circa 1850 has an overall

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length of 9,2 cm.

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Cultures combine

As icon sales increase, Maria sees her own island playing a major role in the field, thanks to its geographical and cultural positioning between continents combined with its large Russian community. She says, “The Russians are rediscovering their religious identity; they are becoming the main buyers in the icon market. Exhibitions allow people to become familiar with icons; they see them as precious and they buy with passion.” In February 2011, Maria was made an Honorary Academic by the International Academy of Culture for her support and promotion of Russian culture abroad. Maria reinforces her approach; “We will be organizing a sale at the Four Seasons Hotel in December with the aim of opening a cultural channel between the Russian and Cypriot communities. If we can get to know each other through art and appreciate how close our values and principles really are, then this is a wonderful path to meet on.”


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L U X U R Y ruinart ch a m p a g n e

Bubbling

with confidence Anticipation is growing as connoisseurs from the world of champagne wait with bated breath for the autumn release of the much heralded 2002 vintage Dom Ruinart, the very essence of Chardonnay Grand Cru champagne.

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text MICHAELA MOBLEY

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o On the invitation of

Mr Victor Papadopoulos, Managing Director of La Maison du Vin in Cyprus, the newly appointed President of the House of Ruinart, Monsieur Jean-Marc Gallot, recently visited the island. The purpose of his visit was to meet those who provide and treasure the Ruinart experience. His agenda included a gala dinner at the Four Seasons and a tasting of the elegant Ruinart collection at La Maison du Vin. It was here that aficionados recognized that alongside its sisters of “R” de Ruinart, Ruinart Blanc de Blancs and Ruinart Rosé, the Dom Ruinart stands proud as the Grand Cru, or as they like to call it, ‘The soul of the House’.

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Joint celebrations

Jean-Marc Gallot is the recently appointed President of the House of Ruinart, determined to take the name Ruinart to the next level.

The appointment of Mr Gallot to the presidency coincided with the 50th anniversary of Dom Ruinart in 2009. This eloquent and enthusiastic man has a long-standing relationship with the luxury worldwide group of LVMH, but after sixteen years at Louis Vitton, he wanted to learn something different. Just one year after expressing interest in running a champagne house, he was invited to the management at Ruinart. He admits, “I was very excited, then worried, as I had to learn a whole new retail experience. Champagne is ‘a different animal’ as there is never a perfect formula for a living product. You have to be patient; drive and a positive nature have to be balanced. The regular cuvee is a three-year wait, the Grand Cru even 8-10 years, and for every bottle sold, 3 need to be in the cellar. Ruinart has a vision of uniqueness, of luxury, in fact it is the ‘boutique champagne’ with which both creators and consumers can forge a special relationship like no other.”

Patience & pleasure

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Mr Gallot joined Ruinart in the last days of the champagne crisis of 2008-9, when world sales had dropped by 25%. However, this had not notably affected Ruinart due to its established and exclusive distribution policy and the anniversary of vintage Dom Ruinart in 2009. He comments, “It was a pleasure to take over a company that had resisted so well. Of course everyone runs with future risk, but I discovered that working with long and mid-term rhythm suited me. I like to work seriously – without too much seriousness.” The new president quickly understood what was required of him; “Ruinart is a school for humility with a 282-year-old history, where my mission is to care for the company. Success is to hand it back in good order, and the challenge is to keep at the leading edge of quality and bring the House of Ruinart to the next level.” And it is this history that holds so many connoisseurs in awe.


L U X U R Y ruinart ch a m p a g n e

Mr Gallot (below left) was invited by Mr Victor Papadopoulos (centre), Managing Director of La Maison du Vin, and his agenda included a gala dinner at the Four Seasons and a tasting of the Ruinart collection at La Maison du Vin.

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The living product

Creating perfection

Under the custodianship of its new president, the House of Ruinart is about to celebrate a distinguishing milestone in the recent history of their vintage Dom Ruinart. It has been four years since the House of Ruinart unveiled their last Dom Ruinart, making this year’s 2002 vintage particularly important. As the previous 2000 vintage was taken from the barrel, the Chef de Caves made the decision that, though good, it was not good enough to be titled; as Mr Gallot notes, “Such critical decisions ensure the consistent quality of this exclusive champagne; nothing but the absolute best will do.” The 1998 vintage was the last to see the light from the deep cellars in Reims, France. It was a powerful bodied champagne from the first, with complexity on the nose and flavours of honey and brioche. The 2002 vintage is predicted by Mr Gallot to be “crystallized white fruit of grapefruit and peach – a wine to keep and savour for ten years hence.” He adds with relish, “The old way of drinking champagne is not true anymore. Instead, a case of six to twelve bottles allows a taste experience – to see how it develops over the years. It is a surprise every year and this is the magic of a living product.”

Ruinart is all about discovery; exploring the taste sensations that derive from Chardonnay grapes, from the depths of the blanc de blancs (white of whites), to the Dom Ruinart where the ultimate grand cru grapes are used. From the moment that the grapes are pressed close to the harvest in mid-September, the Chef de Caves labours to add the sparkle. In the cellar, the quiet tiers of bottles lie for at least three to ten years being turned slowly to evacuate the lees or micro particles. When it is time, the bottles are turned down into icy temperatures to take the lees to the neck; it is opened and the disgorgement pops out. Now the 5cm that is missing is topped with expedition liquor. The champagne is ready and devotees across the world wait to taste.

Unique legacy

With Cyprus’s champagne consumption being higher than the whole of Greece, it is no wonder that the island’s drinkers are more discerning in their choice. To reflect this reality, the Four Seasons has the exquisite Ruinart champagne as their house elect, and to mark the coming of age of the 2002 vintage, the Four Seasons will be serving this wine of distinction. Mr Gallot firmly approves: “Ruinart is not purely about the brand and the product – the treasure is the relationship; the anticipation of a unique Chardonnay taste, freshly balanced and light. We are in no rush to change; we will hold true to our DNA and continue to give excellence. Accessibility to this experience through venues such as the Four Seasons means people are easily infatuated with Ruinart. We can only look forward to more centuries of pure enjoyment.”

Four Seasons Portrait

The House of Ruinart was the first to establish their Maison du champagne in 1729, a date that made all things possible for the champagne trade: This was when it became legal to sell and transport bottles as well as casks. Nicolas Ruinart, nephew of Benedictine monk and founder Dom Thierry Ruinart, worked tirelessly on their champagne trade, refocusing the family textile business in Eastern France. After successive successful centuries, the Maison paid homage to its architect with the dedication of vintage Dom Ruinart in 1959. Just ten years later, the house joined Moet, where the family-owned business developed its luxury branding. Mr Gallot is all too aware of this legacy: “As president, you feel the pressure of responsibility – who am I to break the formula which has been successful, and let the people down who put so much into the story. Not only our people but all those who have taken the time to discover our champagne.”

A bubbling success

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BUSINESS

CYPRUS:

a credible fund jurisdiction In the current confusing, sometimes volatile, economic climate, investors are seeking safe and profitable jurisdictions for their precious funds. There is a multitude of alternative entities in which one can invest, all with their unique merits, all with their minuses. This article focuses on the investing of funds within two possible structures on the island of Cyprus. text C h r i s t o s V. Va s ilio u

Savvy investors of every type – retail, high-net-worth, or institutional – should consider pursuing one of the diverse lucrative strategies now available in Cyprus. These include investment in real estate, private equity, securities, hedge funds and commodities. In periods of cash liquidity, credit institutions look favourably on investment funds as a way to collect capital for further investment. The government of Cyprus has wisely recognised the importance of promoting the fund industry and has established a highly workable legal framework to regulate it. This framework is divided into two separate laws: the International Collective Investment Schemes Law (ICIS Law); and the Undertaking for Collective Investors in Transferable Securities (UCITS). ICIS: Let us count the ways

ICIS are regulated by the Central Bank of Cyprus. Their main characteristics include:   They cannot have more than 100 investors.   There are no limitations placed upon the investment strategy, thus allowing for a concentration on a single or a low number of assets. This is one of the attractions of a private ICIS company: funds can be used to finance projects abroad and for renewable energy projects, shipping activities and waste recycling and management.   An ICIS does not require the appointment of professional managers or trustees, although the person managing the fund must be pre-approved by the Central Bank of Cyprus, which also provides ongoing general supervision. An ICIS may be managed by a Cyprus-registered investment firm.

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In existence since 1999, the ICIS Law regulates funds that may be set up in any one of the following ways: a) an International Variable Capital Company (IVCC) in which the share capital is constantly equal to its Net Asset Value (in other words, the IVCC’s assets minus all its liabilities); b) An International Fixed Capital Corporation (IFCC) differs from an IVCC in that a rise or reduction in its share capital requires the application of Company Law formalities. For this reason, the IFCC alternative is recommended for the establish-

ment of a closed-ended ICIS company; c) an International Limited Partnership (ILP) comprises a general partner, who has unlimited liability, and limited partners (investors); d) An International Unit Trust (IUT) is constituted by a written instrument under seal (the “Trust Deed”) that is created between the investment manager of the IUT and a corporate trustee. This Trust Deed is also binding on the unit-holders.

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BUSINESS

 A private ICIS is not subject to restrictions on borrowing. In short, a private ICIS is a flexible vehicle that can be utilised by a group of investors who wish to benefit from Cyprus’ s favourable tax regime while confidently carrying out its various investment strategies. It is worth mentioning that the number of registered ICIS companies has grown considerably during the past year. This expansion is due, in part, to an amendment to the Cyprus tax regime that facilitated an improved and welcoming climate for investors.

UCITS, A Truly Global Alternative

UCITS were introduced by EU law in 1985. In 2009, the UCITS IV Directive was adopted and is now in effect. The respective draft law, presently in front of the Cyprus House of Representatives, is expected to be enacted by September of this year. What are the characteristics of a UCITS?

 

nce a UCITS is authorised in any Member State, funO draising is possible within the whole of the EU without having to seek approval in each targeted Member State. One of the attractions of UCITS for retail investors and  institutional investors alike is that there are no quantitative or qualitative restrictions on prospective participants. Because UCITS are primarily designed as retail funds, they  are subject to detailed financial regulation and continuous supervision, which encourages their marketing and acceptance in countries outside the EU. UCITS authorised in one Member State can be managed  remotely by a UCITS management entity established in another Member State. Cross-border marketing is facilitated through an electronic  notification procedure. Its master/feeder structure allows a UCITS (feeder) to be  fully invested in another UCITS (master). Feeder funds registered in Cyprus can in turn be invested in other European master funds. a UCITS company can prepare a Key Investor Informa tion Document (KIID) that summarises information in a non-technical manner.

TAX TREATMENT OF FUNDS IN CYPRUS Four Seasons Portrait

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As mentioned above, the favourable tax regime concerning investment funds in Cyprus greatly facilitates an ease of registration and operation. Here are some of the highlights:   With a fixed rate of 10%, Cyprus can boast of one of the lowest corporation tax rates in Europe.   Irrespective of the participation holding, no tax is levied

on the main sources of income that are realised by investment funds. These include dividends, profits on the sale of securities, and capital gains from the disposal of foreign properties or shares of property companies situated outside Cyprus. There is also no corporate or withholding tax on the re demption proceeds from the sale of units or shares of a fund. This applies to both Cyprus residents and foreign investors. There are no withholding taxes on dividends paid by the  fund to its non-resident investors, either corporate or individual. Dividends distributed to Cyprus tax resident individuals are subject to a 15% tax. Cyprus resident investors are liable to a reduced rate of  deemed dividend distribution of a mere 3%, rather than the normal 15%. Another plus: non-resident investors are not subject to any deemed distribution tax. Finally, Cyprus has signed treaty agreements that eliminate  double taxation with more than 44 countries, including Russia, Ukraine, India, Poland, Greece, the UK and the USA. The existence of these treaties greatly enhances business relations between Cyprus and its co-signer countries. This happily translates into zero (or very limited) withholding taxes, exemption from capital gains and the efficient repatriation of profits.

Cyprus is without question a credible fund jurisdiction, comparing equally in advantages to the more expensive fund centres such as Ireland, Luxembourg, the UK and France. When looking at the diversity of fund jurisdictions, forward-looking fund managers, custodians, administrators and promoters place great importance on both tax and cost considerations. A further vital benefit to engaging in funds investment in Cyprus is the existence of an extremely high standard of banking, auditing, tax, custodian and administration services. It is no surprise, for example, that IKOS, one of the most highly reputed hedge fund managers, chose Cyprus as a base for operations. KPMG has successfully completed the establishment and registration of most Cyprus investment funds and it offers a wide range of services, comprising advisory, accounting, audit and tax services. Furthermore, KPMG has created a department fully dedicated to investment funds. The department is more than sufficiently manned to offer numerous turnkey solutions in the area of fund registration.

Christos V. Vasiliou is a Board Member of KPMG Limited and heads the Funds Unit of the company.


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155 Аматундос Авеню, 4534 Лимассол - Кипр Тел.: (+357) 25821180, 99579595, 77771617 Факс: (+357) 25821181 Эл. почта: info@theresidence.com.cy

www.theresidence.com.cy

Architect

www.scottbrownrigg.com Developer

landex Beach Apartments ltd Member of Solon Piitarides Group


nside

story Four Seasons Assistant Maitre d’ Stelios Stylianou

Stelios Stylianou, Assistant Maitre d’Hotel and yes, he is another one of so many members of Four Seasons staff who has been with the hotel since its pre-opening days in 1992. Managing the hotel’s restaurants alongside Lenia Demosthenous and Sifis Nicolaou, Stelios is mainly responsible for Café Tropical. And since Café Tropical serves three buffet meals a day including breakfast which all guests enjoy, everybody knows Stelios… and his beaming smile. What some might not know is that Stelios in a restaurant environment is like a fish in water. Apart from not actually being born in one, he was raised and even worked in his parents’ family restaurant in Famagusta along the sea from the boisterous age of eight. In fact, his parents actually started building a hotel in the area. Unfortunately, that venture was cut short by the Turkish invasion of Cyprus in 1974. That was when Stelios and his family moved to Limassol, where life took its course; he married and had two children. Eventually he joined the Four Seasons, climbing the ladder from waiter to head waiter to supervisor, and has now held his current position for the past 5 years. Like everyone in the hospitality industry, Stelios has come to terms with shift work and irregular time off. It’s not easy, but within the framework of the Four Seasons, it has its rewards. “So many of us at the Four Seasons have been here for so long that we see ourselves as a family,” he explains. And given the high rate of repeaters who come to the hotel, they too have become part of that family. Among them, Stelios goes by the nickname of ‘the Strawberry Man’ or ‘the Fig Man’, depending on the season. It’s an appropriate label, drawn from Stelios’s initiative to spontaneously serve his regular breakfast guests a bowl of these succulent fruits. Over the years, Stelios has established a rapport with guests, their children and even their grandchildren, who often come running down to Café Tropical to greet Stelios upon their arrival at the hotel. But with an average of 600 guests for breakfast, 250 for lunch and 200 for dinner, life is not all fun and games at Café Tropical. Especially as Stelios is a person who will step in whenever and wherever needed. He is the one who went out to buy a cane for a guest, who had sprained his ankle; who organized a surprise dinner requested by a guest for his wife’s birthday; who spent hours reassuring a bride-to-be that her wedding arrangements would run smoothly; who visited a guest who was taken ill and had to spend days in hospital. Such care and commitment has even earned him the title (and a little statue) of a ‘guardian angel’, always hovering over his guests. In his limited free time, Stelios is busy looking after the trees in his country orchard and spoiling his two grandchildren. Other than that, he’s always at Café Tropical; making you SMILE… you’re at the Four Seasons.


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Four Seasons Portrait issue 17  

The in-house magazine of the Four Seasons Hotel in Limassol, Cyprus, is a reflection of the hotel’s premium facilities and services, as well...

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