Gift of the Sea

Of all the sea’s treasures, the tiny salt crystals are the most versatile, with the power to balance distinctive flavours and add briny notes to the signature dishes that define the restaurant scene at Limassol Marina.

Restaurant and Lounge Bar

Salt-crusted baking is arguably the best cooking method for fish, as it allows a fusion of flavours at a greater intensity than others. True to Mediterranean tradition, the oven-roasted sea bass at the YACHT Resto Bar is dressed in a coating of coarse sea salt. Executive Chef Vaggelis Nakopoulos is a master of the recipe native to Sicily, where seaside living goes hand in hand with salt harvesting. Aromatic thyme and rosemary together with slices of lemon form the bouquet of flavours within the sea bass. One might assume that the recipe would make the fish overwhelmingly salt. However, the skin is left intact so that the salty exterior does not overwhelm the flesh. Coarse-grain sea salt is then blended with water to form a thick batter that is wrapped around the fish. This protective shell retains the moisture of the sea bass whilst also enhancing the aromas of the stuffing. The natural flavours of the fish, herbs and salt are wonderfully fused together. The result is a delicate and juicy fillet with an unvarying briny flavour. It is also a show-stopping centrepiece at the table. Part of the presentation includes prying the salty tier open to release succulent fish segments. Simple to prepare and impressive to the eye, it’s a salt-inspired dish well worth exploring.

Fish and Seafood Restaurant

Among its collection of seafood indulgences, salmon gravlax is the ultimate palatable luxury at Pyxida. This traditional Nordic dish demonstrates the Midas touch of salt as it magically cold-cures the fish with its unique properties. Its meticulous preparation demands the finest ingredients and experienced hands. Petros Georgiou is the visionary at the heart of Pyxida’s success and has mastered the restaurant’s gravlax recipe. His approach is simple: he uses ingredients that add subtle touches of flavour to all fish and seafood.

A whole fillet of Norwegian salmon is decorated with a layer of medium-refined salt. The mineral beautifully marries the additions of crushed black pepper, freshly chopped dill and a dash of sugar. Unlike smoked salmon that carries a simple salty brine, here the salt absorbs the accompanying ingredients to create superb flavour. Over the course of six hours, this blend then preserves the fish and the tenderising element of the salt creates the silky texture. In line with its beautiful simplicity, slices of fresh onion and pickled cucumber that decorate the plate complement the salmon harmoniously. Served in wafer-thin slices, these melt-in-themouth ribbons may look delicate but are bursting with taste.

Restaurant and Lounge Bar

Given that this establishment is exclusive to the marina’s Peninsula Beach, it fittingly boasts rather unique dishes in tow. In particular, the menu at this seaside oasis serves oysters with a distinctly salty twist. It is standard practice to present oysters with flakes of salt among the many condiments, yet Marina Beach Bar goes one step further. Executive Chef Diomedes Varnava came up with the novel concept of converting the oyster into a refreshing granita!

Rock oysters are shucked before your eyes and then doused in a classic margarita concoction. A mix of triple sec, lime, lemon juice and tequila is whipped into shaved ice, and to balance the sweetness, black salt is added. This is a locally-sourced sea salt smoked over a bed of coals at low temperatures to give it a smoky flavour and darker tint. The curiosity for eclectic salt is even more evident at Epsilon, the sister restaurant of Marina Beach Bar. It has a collection of salt-inspired creations, each with a unique aroma. Many of its grilled meats have a dash of smoked salt, mushroom-infused flecks are scattered on their risotto and black salt gives a kick to grilled calamari.

Restaurant and Lounge Bar

A circle of salt on a serving glass is the quintessential feature of a well-rounded cocktail. It is more than just a stylish means of livening up the presentation; it adds another dimension of flavour to the palate. Marina Breeze’s signature Salted Breeze is a tribute to its surrounding waters with colours and ingredients inspired by the sea. This new feature on the menu is a libation to satisfy every corner of your taste buds as the decoration of salt grains completes the mixology composition.

Premium tequila is shaken together with fresh lemon juice and sugar syrup. To balance the salt crown adorning the cocktail, a foam of lemon juice, sugar syrup and egg white is whipped up and gently rests on the surface. Altogether, it’s both potent and yet remarkably smooth when savoured. With every sip, each salt crystal along the glass contrasts with the sweetness of the liquor and the tartness of its citrus elements. It is a treat that is best enjoyed slowly; the floating ice ball maintains the refreshing temperature whilst maintaining the concentration of flavour for longer. With this waterfront venue situated literally on the Mediterranean, this signature drink is almost an artistic interpretation of the surrounding sea spray and salty air.

Café, Bar and Restaurant

At first it was perceived as a mere fad. However, salted caramel is now regarded as a firm favourite in the domain of desserts. It’s a velvety sauce of heated sugar, butter, heavy cream and an all-important addition of salt. The antithesis of sweet and salty is certainly an unusual and yet addictive one, and it has sparked inspiration for countless pairing suggestions. It began as a rarity of select Parisian patisseries in the 1990s’ and within a decade, it had taken the USA by storm. It only recently emerged on the Cyprus food scene, and Café Calma is one of the few venues that responded to its popularity.

Some of their signature sweets include a salted caramel sauce among their range of optional toppings. When drizzled over lava cake, it highlights the intensity and richness of the dark chocolate sponge and molten core. Calma’s waffles are carved into squares, allowing each piece to be enveloped with the right amount of saltiness. Crepes are freshly prepared, and the salted caramel embellishes every layer. Regardless of your dessert choice, the addition of salt cuts through the sweetness to harmonize the flavours at play. The emergence of savoury undertones is certainly a revolution that has elevated customary sweets to the highest order.