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As we celebrate 20 years of Four Seasons hospitality, we owe you, our guests, a sincere

Thank you

for helping us with your comments and suggestions, for recommending us to friends and associates, for inspiring us to aim higher, for your loyalty and support, and above all for choosing the Four Seasons as your preferred hotel in Cyprus.

Christos Mouskis E x ec u t i v e C h a i r m a n

Four Seasons Portrait

On behalf of the Management and Staff,


Looking Back, Planning Ahead Two decades ago, the Four Seasons welcomed its first guests. And today I look back with mixed feelings of both pride and humility, with a sense of achievement as well as deep gratitude. Four Seasons Portrait



Leading the Four Seasons team for 20 years has taught me many things about people. I’ve learned the importance and value of offering support, constructive feedback and sincere motivation. There is a fundamental partnership between management and staff, and at the Four Seasons, this partnership is held together by shared values rather than a chain of authority. Organizational structures and internal hierarchy are only a poor substitute for direct and respectful communication, both vertical and horizontal. Indeed, our frontliners are the heart of our hotel. I need to know how this heart is beating, to ensure that it is not only healthy, but also happy. The importance of choosing the right individuals cannot be overrated. When hiring, we always choose people, not academic degrees. And I’ve noticed that you can learn more about someone by looking into his eyes than on his CV. Having the right business associates has proved to be equally valuable, which is why we nurture our business relations and aim for closer and long-term cooperation. Over the years, everyone here at the Four Seasons has learned to appreciate a common sense of community. Our people know that we are here for them in times of need. Because like charity, hospitality starts at home; and like beauty it comes from within. Indeed, learning is a never-ending and humbling experience. There will always be better hotels that inspire us and put things into perspective. Although the Four Seasons is widely recognized as the benchmark of our industry in Cyprus, we are well aware of two things: that there is always ample room for improvement, and that reaching the top is easier than staying there. My biggest challenge for the future is to make sure that my people maintain the same humility and enthusiasm for the job as they had on their first day at work. These qualities are the backbone of our corporate culture; they are what bring people to us – and keep them with us. My duty is to maintain and improve all that we have achieved. My policy is to invest a fair share of our profits back into the property. My aim is to work towards healthy growth without over-expanding. And I sincerely hope to share the hotel’s future success with the same team members who helped make the Four Seasons what it is today. As a father, it is only natural that I would hope to see my children as interested and involved in the hospitality industry as I am. This hotel, the Four Seasons, is my legacy. My deepest desire is to pass on something the next generation can be proud of – not just ‘yesterday’s success’. But sustained success in our industry requires both physical as well as intense emotional involvement. Every day for the past 20 years I have asked myself the same question on my way to work: “What can I do today to improve the Four Seasons Hotel?” With the support of the Four Seasons’ management team, staff, and all our guests, I will continue to find – and implement – the answers.

Four Seasons Portrait

Dear Friends, In the late 1980s when we decided to build a new hotel in Limassol, we were driven by a desire to radically challenge the standards of the industry in Cyprus. Five years in the United States, combined with my natural interest in the service industry, had shaped a powerful vision in my mind. However, the hospitality industry was far removed from our family business; careful groundwork and exhaustive research were crucial. After studying the latest trends and the parameters of an excellent hotel, as well as the best practices of the industry, we were ready to create something exceptional that would have a positive impact on the market. Building the hotel fully absorbed me. But building the right start-up management team was equally, if not more, important. Right from the start, I was fortunate to have the invaluable support of experienced professionals who shared my thirst for success. With the same investigative spirit, we always insisted on full and detailed information before making any decisions – whether we were finalizing structural details and design features or choosing finishing materials and fabrics. We made a good team that soon grew bigger and stronger as we recruited young and enthusiastic professionals who shared our vision. Our strategy focused on securing not only a competitive advantage, but an extreme competitive advantage in all the crucial areas: design, gastronomy and service, genuine service. That is the kind of service that goes beyond what is visible and measurable. It is something you, our guests, feel and appreciate. I also realized that innovation had to be a priority, and so it was. Our hotel was the first in Cyprus to introduce various facilities and concepts that were later adopted by other 5-star hotels across the island. Some of the main Four Seasons ‘firsts’ over the years were the in-house signature spa, ethnic restaurants, adultsonly accommodation, the Investors in People accreditation, as well as exemplary – and unmatched – staff facilities. And I can assure you that we are always on the lookout for more.

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



EDITOR-IN-CHIEF Eleni Polydorou

ADVERTISING SALES Katerina Kyprianou


CONTRIBUTORS Yiota Mallas Paula Manoli Michaela Mobley Dina Mylordou Tracy Roth-Rotsas Matthew Stowell

PHOTOGRAPHY Louca Studios Christos Papantoniou


THE FOUR SEASONS HOTEL P.O.Box 57222, CY-3313 Limassol, Cyprus Tel: +357 2585 8000, Fax: +357 2531 0887 E-mail:

Published on behalf of the Four Seasons Hotel by: T&E Polydorou Design Ltd P.O.BOX 40353, 6303 Larnaca, Cyprus

The title and all material are protected by copyright and all rights

Four Seasons Portrait


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.

2 7 9 25 35 50 52 63 68

LOOKING BACK, PLANNING AHEAD Message from the Executive Chairman HEARTWARMING LOYALTY Welcome message from the Executive Director FOUR SEASONS NEWS News, Events and Special Occasions LIMASSOL DIARY Don’t miss the main highlights of Limassol’s cultural scene A TRIBUTE TO OUR VETERANS Meet the longest-serving members of the Four Seasons family RAISE YOUR GLASS With our eye-catching commemorative cocktail A History of Hospitality Milestones in the Four Seasons’ 20-year history A CULINARY EVOLUTION Old faithfuls in contemporary variations A WINNING RECIPE New creations from the award-winning Vivaldi kitchens


50 72 74 78 84 90 96 100

YEAR OF THE SNAKE Seasons Oriental celebrates Chinese New Year with delightful new dishes


GROWING UP AT THE FOUR SEASONS The real meaning of a family-friendly hotel LAPOSTOLLE Wines that combine French expertise and Chilean terroir THE NEW OLD LIMASSOL Charming regeneration projects breathe new life into the Old Town LIMASSOL TAKES CENTRE STAGE


The new Theatre Museum: fun and fascinating A ROADMAP TO ECONOMIC GROWTH A recent study underlines the power and potential of young entrepreneurs WE’RE CELEBRATING Enjoy the Four Seasons birthday cake all year long

84 Four Seasons Portrait


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:

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

Milestone birthdays are always special. And the 20th ‘birthday’ of the Four Seasons is particularly noteworthy, because our hotel touches the lives of so many people: our guests, our staff and the local community at large.


LOYALTY This year, February 1st marks the completion of our 20th year of operation. In this edition of Portrait, you will read about the history of the hotel and its people, with a special tribute to those that complete 20 years of service this year – all 52 of them. I also want to take this opportunity to acknowledge the nearly 265,000 customers who have stayed at the hotel over the last 20 years, averaging 13,250 each year. This number includes over 6,000 guests who have visited the hotel between 5 and 10 times, nearly 1,500 between 11 and 20 times, and 400 guests over 20 times! Indeed, we are proud to note that three loyal guests have stayed with us on over 100 occasions, while our most frequent guest has stayed at the hotel a record-breaking 355 times over the years. In total, over 40,000 visitors have become repeat guests, accounting for over 50% of the hotel’s business. I would like to thank you all for your loyalty and support over the years and offer you our assurance that we will continue to improve our services and facilities. This year, by popular demand we have introduced free internet across the hotel premises. We will be installing the 1st Quadriga TV system in Cyprus as well as putting brand new Sealy Posturepedic beds in all our rooms, as we

every one of our guests. Nick Aristou E X E C UTIV E D IR E C T O R

Four Seasons Portrait

constantly work towards our clear-cut goal: to make every visit a delight, for


B a n oo d ko sa n ve lin up e t to oda 20 y %

Driving Luxury for Leisure, Sightseeing & Business • freephone 8000 9192

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

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Award-winning Performance

As the hotel completes its 20th year of hospitality, the Four Seasons expresses its sincere appreciation to all who have made the hotel a success: guests, staff and industry partners. In all, 61 awards have been proudly received to date, many repeatedly from professional, industry and government bodies. And 2012 was no exception, with a total of eight new awards garnered during the year. TripAdvisor’s community voted the Four Seasons winner of their ‘Travellers Choice Award 2013’ in three categories: ‘Luxury Hotels’, ‘Top Hotels’ and ‘Best Service’ in Cyprus. Thanks to the positive feedback of the hotel’s Russian guests, Biblio Globus recognized the Four Seasons as the ‘Best Cyprus Hotel’ and another Russian holiday company, Orpheus Travel, presented their ‘Hotel of the Year 2012’ award. SPA Traveller’s readers chose the hotel as ‘Best Spa Hotel/Resort’ in Cyprus, as an endorsement of its Shiseido Spa. The Bronze level accolade from ‘Investors in People’ is a powerful affirmation of the Four Seasons’ people management standards, making the Four Seasons the only hotel in Cyprus to have this accreditation. This year’s Time-Out Cyprus Eating Awards 2012 once again ranked Vivaldi as ‘Best Hotel Restaurant’ for the 4th consecutive year and named Executive Chef Panicos Hadjitofis ‘Chef of the Year’. Congratulations to all who contributed to yet another successful year.

Sweet Hearts

Four Seasons Portrait

We don’t need a special day to demonstrate love, but Valentine’s Day surely gives us an excuse to indulge in life’s pleasures. So in true passionate style to match the occasion, on 14th February Pastry Chef, Demetris Hadjiyiannis, unveils sweet treats filled with tender ingredients. Served at Colors caf�, these heart-shaped cakes are seeped with red fruits, Sicilian pistachios and just the gentlest hint of lavender, all crowned with caramelised rose petals. At the Valentine’s dinner hosted by Vivaldi and Mavrommatis restaurants, a special dessert awaits: violet nestling close to warm crumble tartlet with red fruit gelato and vanilla sabayon, adorned with chocolate whispers. Sweet perfection.


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

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screen debut

Not many people will know that a new national standard of digitization was implemented in Cyprus in 2012. In fact some will say, “So what?” However, the Four Seasons has used this platform as a springboard for nextgeneration television upgrades. And soon, many will be saying: “How did we live without it?” With the new digital TV system installed in all guest rooms, the main benefits are a whole range of additional digital channels with vastly enhanced reception. The system is from the world-class company, Quadriga, and is the first of its kind in Cyprus. But this is not just about viewing; alongside the obvious advantages, the Four Seasons has also built in various guest services, such as electronic messaging, bill viewing, hotel information, as well as pay movies, music and games, all accessible through remote control functions. So, at the touch of a button, you can enjoy the wonders of the new digital world.


Everyone enjoys special treatment – and with the limo service offered at the Four Seasons, travelling in style is firmly on the list of pleasures. Usually available within the hour, the transport service can be booked at Reception, with options of luxurious Mercedes vehicles from E Class, S Class, Long Limousines and spacious Vianos. Make the transfer to the airport or the office stress-free, relax on a tour to the Troodos Mountains, enjoy an expedition to an exciting event, or pamper a bridal couple on their special day. Extras like champagne can be ordered and professional drivers will make your journey smooth. What better way to take a drive than in limo luxury.

Sleeping Easy Four Seasons Portrait


We all look forward to a good night’s sleep. That is why the standard of slumber is paramount at the Four Seasons. A while ago the hotel furnished its guest rooms with the most comfortable beds in the world at the time. Never one to rest on its laurels – or its divans – the Four Seasons has now gone a step further and replaced the beds with what many regard as the world’s number one bed brand. Investment in Sealy Posturepedic mattresses on two by two metre king-sized beds will provide ultimate comfort with lavish layers of upholstery and a top layer of memory foam for added relaxation. Sweet dreams guaranteed!

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

Guest of



Mr Vladimir Potanin, receiving the Gold Order of the Apostle Paul from Archbishop Chrysostomos.

Mr Vladimir Potanin, President of Moscow-based HC Interros Holding Company, is no stranger to Cyprus. Indeed, he visits our island – and the Four Seasons – several times a year. Mr Potanin is not only valued for his loyalty to the hotel, but above all for his work in Cyprus. Mr Potanin’s reputation is linked to both his entrepreneurial achievements and local philanthropy. His support of the Church’s work was underlined in the building of a new church in Tala, Paphos. In recognition of his efforts, the Cyprus Church has bestowed its highest award and invested Mr Potanin with the Gold Order of the Apostle Paul. During the official ceremony, Archbishop Chrysostomos described Mr Potanin as ‘a spiritual and dynamic personality’ and warmly offered him Cyprus’s hand of friendship and heartfelt gratitude.

Elite Gastronomy

Four Seasons Portrait


From left: Victor Papadopoulos with the Chevaliers d’ Honneur: the Russian Ambassador, the Czech Ambassador, the British High Commissioner and the Italian Ambassador.

Cha�ne des R�tisseurs is the oldest gastronomic Society in the world, founded in 1248 and still going strong today. In Cyprus, la Confr�rie de la Cha�ne des R�tisseurs is based at the Four Seasons, where members shared their latest event, the Annual Chapitre, in December 2012. Executive Chef, Panicos Hadjitofis, prepared the menu and chose fine wines to match: Vistamare 2010 from the great Italian producer Angelo Gaja, Ch�teau Lafon Rochet 2006, and Champagne Ruinart. Mr Victor Papadopoulos, President of the Cyprus Chapter, welcomed 20 new members including the Ambassador of France and the High Commissioner of Great Britain. The increasing number of Cha�ne des R�tisseurs members in Cyprus is a testimony to the growing interest in wine and fine dining in a spirit of refined camaraderie.

four seasons


Sailing Champions In July 2013, Limassol will welcome young mariners from over 50 countries as they hope to sail into a medal position at the 43rd ISAF Youth World Sailing Championship. Held under the auspices of the Mayor of Limassol, Mr Andreas Christou, the competition ranks among the most exciting sailing events of the year. The waters of Limassol will be alive with speeding sails as over 300 sportspeople compete for coveted awards. The champions will then join the roll call of the greatest: Silver Olympic medalist Pavlos Kontides (CYP), Ben Ainslie (GBR), three-time America's Cup winner Russell Coutts (NZL) and four-time Olympic medalist Alessandra Sensini (ITA). Hosting the event from 13-20 July is the honour of the Cyprus Sailing Federation (CYSAF), the national governing body for the sport of sailing in Cyprus. Four areas of Mediterranean waters along the Limassol coastline are allotted to the race categories of Lasers, 29ers, SL16 and 420. And while the days will be full of thrills for competitors and viewers alike, downtime will be spent relaxing in Limassol’s hotels. The Four Seasons will also play its part in the event by offering accommodation to sailors and spectators. Others will simply come to enjoy a great location close to the action with a chance to mingle with the young champions.

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

four seasons


Sharing is Caring The Four Seasons is renowned for having the best people to do the best job; and the recently launched ‘Sharing Four Seasons’ video programme demonstrates the hotel’s eagerness to pass on their knowledge. Acting once again as the on-screen presenter, Four Seasons Executive Director, Nick Aristou, says: “Our first season of videos last year was so successful that we decided to continue with a second series, this time with even more staff and guests involved.” The ‘Sharing Four Seasons’ campaign sees experts in their field demonstrating a range of fascinating skills. First is a visit to the world of chocolate as chefs prepare delicacies for ‘Chocolate Week’ and demonstrate how to make mouth-watering pralines. Next is an episode on wine, including white, red and champagne. Find out how to open, taste and above all enjoy quality wines with sommelier Savvas Papathomas. Cocktail mixing, children’s face painting, cookery classes and flower arrangement are just examples of the line-up waiting for you over the course of the year. All you need to do is click on the hotel website or You Tube or Facebook page to share some Four Seasons secrets.



At the Four Seasons, precious family time is actively nurtured throughout the year. The Easter experience is enhanced with exciting ideas for children’s entertainment, such as baking traditional ‘flaouna’ pastries on the eve of Easter Sunday. Children join the hotel chefs in preparing the pastry, mixing the filling and, the best bit, tasting the results.

Four Seasons Portrait


The Fun For Everyone programme is packed with year-round activities. Throughout spring and winter, the Kindergarten is open for children 3 years and over, where arts & crafts, toys and special equipment keep the little ones happy for hours. Games, quizzes, demonstrations and activities such as cooking, art lessons, tours to local landmarks and the ever-popular feeding of the Koi fish fill the day, every day.

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

four seasons


Free & Fast Wi-Fi Recognizing how important it is for guests to connect and stay in touch, the Four Seasons recently extended the reach of its Wi-Fi facility to all areas of the hotel, from rooms to pool and gym to beach. But like the hotel’s guests, technology is always on the move, and the Four Seasons is once again pushing the limits of internet access by installing even more upgrades to the network. Reliability and speed are the main features that guests appreciate in any Wi-Fi system. Always aiming to please, the Four Seasons has invested heavily in ensuring that these expectations are met. In fact, the hotel now offers the fastest access available in Cyprus, with a high-speed fibre optic connection delivering 80 Mb per second. With Wi-Fi in all hotel areas and both Wi-Fi and wired access in all bedrooms, guests can connect their laptops, iPads and mobiles with enough bandwidth for every device. Access is carefully managed to ensure availability within the system for everyone. And to make the service even better, it is absolutely free across the entire hotel.

Spa offer of the year As the Four Seasons celebrates its 20th anniversary, the Shiseido Spa is delighted to offer a commemorative package that will lift your spirits and ease your mind. Available throughout the year 2013, the 2.5-hour twin treatment is an invitation to enjoy the anti-ageing benefits of Phytomer’s most exclusive product line, ‘Vie’. Book your package and look forward to the Vie Body mask and Vie facial, beautifully combined for all over rejuvenation and radiance at a special price. The face mask firms with a massage of Vie cream to smooth any lines, while the body is treated to peeling followed by an emulsion wrap. A body massage with aromatic and anti-ageing Vie body cream completes the treatment. Phytomer’s Vie products have always been popular among Four Seasons clients, which is why it was chosen for this anniversary package: an exclusive treatment for exclusive people.

All Seasons


Four Seasons Portrait


Sushi lovers will be happy to hear that these Japanese delicacies are now available through room service and at Colors caf�. As a snack, lunch, or an appetiser in your room before coming down to dinner, you can indulge in four popular sushi options: Wasabi Prawn Rolls with succulent wasabi flavoured prawn and avocado, Salmon Asparagus Rolls, Futomaki with fillings of fresh crab, prawn with a bite of pickled ginger, and for vegetarians, tasters of avocado, cucumber, asparagus and spinach. At Colors caf�, this menu is available from 1pm to 11pm for those who appreciate a special treat in a special place. Colors also offers a ready-to-eat takeaway sushi package. Come summer, the Sushi Terrace will re-open, but until then, simply dial 8 for room service or visit Colors caf� for your favourite dainty Japanese delights.

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

four seasons



Topping the Olympic Table

The Cyprus Culinary Olympic Team proudly demonstrated their skills in Erfurt, Germany.

Alongside the Olympic Games and Paralympics, the Culinary Olympics 2012 saluted the highest achievers in a very different field. And as in the Games, Cyprus scored high in the culinary arena. In fact, out of 45 countries, our island won the Bronze Medal in a gala cook-off held in Erfurt in Germany. National teams from all over the world came with a line-up gleaned from their finest culinary athletes. The Cyprus team of 20 included no fewer than seven chefs from the Four Seasons. Olympic Team Manager and Four Seasons chef, Panayiotis Charalambous, worked with Executive Chef, Panicos Hadjitofis, to lead their team through two events of heated competition. The first challenged 10 teams a day to enter their ‘kitchen cages’ and complete a 3-course meal in six hours to serve 110 real customers. That’s 1100 sumptuous meals each day, all subject to stringent assessment of every aspect of the process from preparation to tasting. For the second event, each team produced a full buffet purely for display, to attract through presentation rather than flavour. Cyprus received the Bronze Medal for both events. So next time you dine at the Four Seasons, know that your meal is flavoured with a very special ingredient: the Olympic spirit that drives our chefs to be the best.

100% Job Satisfaction!

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Over the past few years, the Four Seasons has participated in the ‘Investors in People’ programme, becoming the first in Cyprus to obtain this accreditation. Now the hotel has stepped up to the next platform in the programme to receive the coveted Bronze accolade based on 39 additional criteria. Indeed, the hotel gained scores of 100% for staff job satisfaction, an extraordinary and rare achievement. When presenting the award, Janet Snowball, Operations Manager at Investors in People International said, “The Four Seasons Hotel in Cyprus is a model Investors in People Organisation; since it started to work with Investors in People a number of years ago, it has used the Framework as a tool to help it continuously improve what it does. In an industry where people really are at the heart of the business, it was a pleasure to assess an organisation where this ethos is so firmly in place, and it was wonderful to be able to confirm that Four Seasons meets the necessary requirements for Investors in People Bronze accreditation.”

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

four seasons


Chocolate week:

A Decade of Indulgence In November 2012, Colors café hosted the tenth annual Four Seasons Chocolate Week. In the past, this


10-day event triggered the launch of new chocolate desserts created in the hotel’s pastry kitchen. But this

Pastry Chef Demetris Hadjiyiannis puts the

last event was slightly different; the fully revised menu with new desserts that accompanied Colors café’s

final touches on Chocolate Week's display of edible gems.

recent renovation was still too young and in demand to be replaced. So Chocolate Week 2012 evolved into a dazzling presentation of the most popular chocolate delights. And since no two events at the Four

Seasons are ever the same, this one began with a family fest. Guided by the pastry team, kids over 10 years old were invited to create their own mini treats: pralines filled with swirls of rich flavour, marshmallows dipped into melted chocolate, and truffles rolled in fine cocoa powder. And yet, Pastry Chef Demetris Hadjiyiannis could not resist introducing one all-new star: Mysterious Duchess, a luscious cube of smooth and glossy chocolate segments and layers that are worth exploring, one bite at a time.

Four Seasons Portrait


LIVING ON THE SEA A unique way of life in unrivalled surroundings is just months away. Choose between exclusive villas with their own private berths or luxury apartments with uninterrupted views of the sparkling Mediterranean. Sail into a full service marina with 650 berths, for yachts up to 115m, and enjoy facilities of the highest standards. Limassol Marina will be ready to welcome the first yachts and residents in January 2013.

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

“Cooking is not a single effort but a team performance. It is only fair that I should share this award with every member of my team, from the kitchen cleaners to the chefs who have supported me over the past 20 years.”

Last November,

Four Seasons Executive Chef, Panicos Hadjitofis, was named ‘Chef of the Year 2012’. This title was awarded by Time Out Cyprus magazine, the island’s leading gastronomy directory, known also for its highly coveted annual awards. Why Panicos was the winner of this individual award is no mystery. Panicos is a man of few, quiet but well seasoned words. When he talks, people listen, because his story, skills and suggestions deserve attention. Indeed, it is quite surprising to hear that random circumstances in 1983 led Panicos to gastronomy and then propelled him into the island’s top industrial kitchens. And since joining the Four Seasons as assistant executive chef in the pre-opening days of 1992, his talent as well as management and people skills have blossomed. Apart from leading the Four Seasons’ 100-strong kitchen brigade, Panicos wears several related hats. He is currently the president of the Cyprus Chefs Association and was president of the Cyprus Culinary Olympic Team for two years, 2009-11. He is the ‘Conseiller Culinaire – culinary consultant – of the Cyprus Baillage of the Chaîne des Rôtisseurs, the most promi-

Four Seasons Portrait


nent international gastronomic society refounded in Paris in 1950. He nurtures the next generation of professional chefs by teaching culinary management at the Cyprus University of Technology. He is a husband and father of two – and still finds time to participate in local and international culinary competitions, both within the Four Seasons’ team and the Cyprus national team. Although Time Out’s criteria for the Chef of the Year award focus on personal overall contribution to gastronomy in Cyprus, feedback from incognito restaurant reviews is pivotal. The fact that the Four Seasons’ three restaurants – Vivaldi, Mavrommatis and Seasons Oriental – regularly win awards reflects on the master behind them, Panicos. He says: “There is no doubt that I gained valuable experience in my pre-Four Seasons career. But it is here that I was given the opportunity to develop, mature and succeed. In return, I promise to work diligently, to continue to upgrade the level of gastronomy at the Four Seasons and in Cyprus in general.”

L I M A S S O L d ia ry







The region of Limassol is blessed with a rich and fascinating history and deeply rooted traditions. This heritage forms the basis for a whole host of exciting cultural events, as well as contemporary offerings. Whether you enjoy world-class musical performances, exhibitions, festivals or getting out and about, you are sure to find something new and interesting to see and do in Limassol. Check out the major events listed on the following pages.


DIARY 7-17th March



July 17th International Festival of Ancient Greek Drama

5th May EASTER

Four Seasons Portrait


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

2013 6



March Almond Festival

23 FEBRUARY– 10 MARCH Cyprus Sunshine Cup


MARCH Green Monday

January Epiphany Celebration

January 6

Epiphany Celebration Epiphany marks the end of the twelve days of Christmas and comes from the Greek word ‘Epiphania’, which means ‘revelation’. After morning church services, the congregation follows the priest in a religious procession towards the harbour where he blesses the waters and throws the Holy Cross into the sea. The faithful dive in to retrieve the cross and the one who succeeds is blessed with good luck for the whole new year. Old Port,,

January – April

can be found on the official Cyprus cycling

Germ asogeia Walks


The Municipality of Germasogeia organises two walks for visitors to discover the history

March 3

and natural beauty of the area. ‘Discover

A l m ond Festival

the Natural Environment of Germasogeia’

The village of Limnatis is home to the almond

takes you on a stroll through the countryside

tree and celebrates its nut bounty during the

and hills to look at the indigenous flora and

annual Almond Festival. Visitors will be treated

fauna. The second tour, ‘A Village Blessed

to a drink of traditional ‘soumatha’ (made with

by Water’, takes in the historical architecture

ground almonds) at the entrance.

and the area’s famous dam. Both walks start

This is also an opportunity to sample

and finish at the Cyprus Tourism Organisa-

homemade almond sweet, freshly baked

tion (CTO) office, in the company of a quali-

bread and local halloumi with the compliments

fied and licensed tour guide. An e-leaflet

of the villagers. A programme of entertainment

detailing the walks can be found on the

includes traditional dancing, basket weaving

municipality’s website. 10:00-13:00

demonstrations and pottery making.

CTO Office, Dasoudi,

11:00-15:00 Limnatis Village,

February 23 – March 10

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Cyprus Sunshine Cup

March 18

The Cyprus Sunshine Cup is one of the most

Green Monday

famous Mountainbike Series in the UCI

Green Monday marks the end of the carnival

calendar, with over 100 elite riders from over

period and the beginning of Lent. The day is

30 countries taking part. Past races have seen

celebrated with picnics of fasting foods in the

many world-class riders compete, including

fields or in the mountains, with no meat or

Jaroslav Kulhavy, who took the gold at the 2012

animal by-products on the traditional ‘menu’.

Olympic Games in London. The race is divided

As a day dedicated to outdoor fun with family

into three parts and the third leg takes place at

and friends, Green Monday is synonymous

the archaeological site of Ancient Amathous on

with games, activities, and pretty kites dotting

March 10. Further information and start times

the skies.

January – May Musical Sundays

The Onesilos Seaside Theatre - just a short stroll from the hotel provides the charming setting for an hour of musical performances every Sunday. Organised by the Community Board of Agios Tychonas and the CTO, the events are free and feature a variety of acts including traditional Cypriot and folk music, dance, pop, rock, jazz and world music. 11:00-12:00 Onesilos Seaside Theatre

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


27 April Street Life Festival

March Limassol Marathon


MAY Germasogeia Flower Festival

April 11th International Film Festival of Cyprus Cyprus Film Days


March Limassol Carnival



March 7-17

Limassol Carnival All eyes are on Limassol at this time of year, thanks to its flamboyant 11-day carnival celebrations and festivities. The carnival opens in style with the arrival of the Carnival King and culminates in the final Grand Carnival Parade. The whole town is beautifully decked out, and there is a full programme of events and entertainment, including children’s fancy-dress parties. Nearer the time, the carnival page of the municipality website provides information and the full programme of festivities.

March 24 Limassol Marathon The Limassol Marathon is the island’s official marathon and an athletic event of international standards and mass participation. Its slogan of ‘run

April 27

along the waves’ sums up the experience of running along the picturesque

Street L ife F estival

coastline of Limassol on a flat route that makes the marathon suitable for

The old streets of Saripolou and

all runners. The event includes a Marathon, Half Marathon, Health Race,

Athenon host the hip Street Life

Corporate Race and a Children's / Student Race. Further information is

Festival, which is a full day and evening

available on the official website.

of celebrations and entertainment. The annual event, now in its sixth

April 19-28

performances, sports, natural therapies,

11 t h I nternational F il m F estival

handicrafts, food and drink, and graffiti

of Cyprus - Cyprus F il m Days

from local and European artists. Full

Celebrating contemporary international cinema, the

details of the event will be posted nearer

10-day film festival showcases premiere screenings

the time on the official facebook page.

of some of the year’s most important independently

Saripolou and Athenon Street

produced films. Parallel events also take place and

have included exhibitions and Q&A sessions and


workshops with filmmakers in the past. The event culminates in an award ceremony for the best films.

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year, includes urban art, music, street

More information and a list of screenings will be available nearer the time on the official website. Rialto Theatre Tel: 7777 7745 (box office) / 2534 3902 (information)

May 3-5 Easter Easter is the most important Greek Orthodox religious celebration. It starts with evening processions on Good Friday, followed by midnight mass on Easter Saturday and traditional games on Easter Sunday and Monday, as well as family meals. There is a very special atmosphere across the island during this period and visitors are welcome to observe the church services and attend other festivities. You will also find the traditional Easter treats at all the bakeries, including ‘tsoureki’ (a sweet bread) and ‘flaounes’ (cheese, raisin and mint scones).

May 18-19 Germasogeia Flower Festival (Anthestiria)

During the annual Flower Festival, the fragrance of fresh, local flowers fills the air. Featuring exhibitions, flower markets and shows, the festival ends in a flourish with a colourful parade of pretty blooms. The celebration dates back to an old religious tradition practised in Ancient Amathous, where events and rituals marked the coming of spring and nature’s rebirth. Contact Germasogeia Municipality for programme details nearer the date. Tel: 2587 9898,

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


June Russian-Cypriot Festival

15-16 & 22-23


June Troodos Sports & Fun Festival

June Festival of the Flood (Kataklysmos)

June 2-4

Festival of the Flood (Kataklysmos) Kataklysmos is a water-related festival that dates back to the flood of Noah and his ark, as well as the pagan waterfront feasts held in honour of the ancient Greek goddess Aphrodite. Held 50 days after Easter, the three-day festival incorporates water fun, boat trips, as well as music and dance performances. A fair with colourful mix of different stalls tempts you with trinkets, toys and traditional Cypriot delicacies. The full programme is available nearer the time on the municipality’s website. Molos Seafront

June 8 Russian- Cypriot F estival The annual Russian-Cypriot Festival is a cultural event that celebrates the unique friendship between Cyprus and Russia. A full programme of non-stop entertainment includes a fair, exhibitions, competitions, contests, outdoor games and animation, and activities for all ages. Performances and shows by Russian and Cypriot groups and organisations–including famous Russian musicians–take place on two stages. The event ends with a bang with a fireworks display. 15:00-23:00 Molos Seafront

June 15-16 & 22-23 Troodos Sports & Fun Festival This two-weekend event is all about outdoor fun and adventure, set in the picturesque Troodos mountains. The festival is free and open to everyone who enjoys outdoor activities. The programme includes cycling,

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June Ballet Festival One of the most highly anticipated events on the cultural calendar, the annual Ballet

hiking and archery–among other sports–as

Festival brings a different world-class ballet performance to Limassol each June.

well as games, workshops, a road race and

Esteemed theatre companies from all over the world have performed classics and

parties with abundant food and drink. The

favourites such as ‘Swan Lake’, ‘Giselle’, ‘Romeo and Juliet’ and ‘Lord of the Dance’ since

full programme will be available nearer the

the first festival in 2000. Final dates and further information can be found nearer the time

time on an official facebook page. Pano Platres, Troodos

on the Ballet Festival page of the Limassol Municipality’s website.

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

June 21-23

Shakespeare at Curium: Twelfth Night The annual performance of a Shakespeare play takes place in the ancient open-air amphitheatre of Curium for three nights. The play is produced by the committee for The Performing Arts for Cyprus Charities, with proceeds donated to worthy causes based on the island. This year’s production is Twelfth Night, a comedy of mistaken identity and secret love. More information can be found on the official facebook page. Tel: 9999 0535,

July Com mandaria ( Kou mandaria)



17 t h International Festival of A ncient G ree k D rama

The 14 wine-producing villages of the

Municipality website.

This annual festival showcases original productions of ancient Greek plays (tragedies and comedies) throughout the whole month. Theatre companies from all over the world perform their unique adaptations with past performances from troupes from America, Britain, Bulgaria, Germany, Sweden and Korea, among others. The full programme of plays and performance times will be published nearer the date on the Cyprus Centre of International Theatre Institute’s website.

20:00 (Saturday, main event)

Curium Amphitheatre

Troodos mountains celebrate the sweet dessert wine Commandaria–the oldest wine still in production–with a weeklong festival. A programme of entertainment includes music, dancing, theatre, exhibitions and Commandaria-making demonstrations and sampling, as well as food. The festival peaks on Saturday night, this year in the village of Louvaras. The final dates and programme will be announced nearer the time on the Limassol

Louvaras Village

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Event information was 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 for assistance to confirm a particular performance or event.

Paris / Dubai / Athens / Rhodes / Kastoria and now in Limassol

28th October Avenue 353 OLYMPIC RESIDENCE TOWERS-SHOP 1 3107 LIMASSOL - CYPRUS Tel : 25 378 777 Fax : 25 378 444

15 Agias Zonis Str. 3027 Limassol, tel. +357 25103123 email.

w ww. ka r a m e l l a sho p. co m

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

Over the past two decades, the Four Seasons has seen countless changes, from subtle upgrades to bold transformations. But the things – and people – that truly make the difference have been jealously protected.


VETERANS Since the Four Seasons’ inauguration 20 years ago, many things have changed. Some of you may remember the ‘Palace’ dining room, which was replaced by two fine dining restaurants, Mavrommatis and Vivaldi. Our 6th floor has been transformed to accommodate lavish Penthouse Suites. A completely new wing was added, offering adultsonly Garden Studios and Suites. And Colors café, a winner from day one, has established itself as a landmark in Limassol – and beyond. And yet, the cornerstones of our hospitality haven’t changed since February 1993: our values, our commitment to excellence, and – most notably – 52 of our colleagues. In their very own and individual way, they have contributed to the high standards and spirit of the Four Seasons, right from the very start, or even earlier! Our people and principles are at the core of the success and recognition we have achieved over the years. Our enviable occupancy rates, the increasing number of returning guests and our low staff turnover are the tangible evidence of collective efforts and a shared vision to “delight every person who walks through our doors”. I am tremendously proud of our people, who work so hard to “make the difference” as our slogan says. It is particularly rewarding to be part of such an amazing team. So it is truly an honour to have the opportunity, on the following pages, to introduce you to the longest-

Andreas Georgiou H O T E L M ANA G E R

Four Seasons Portrait

standing members who have rightfully earned their title as… Veterans of the Four Seasons.


One of the most remarkable and revealing features of the Four Seasons is the number of team members who have been with us since the hotel first opened – or even earlier. We call them our ‘veterans’, and you will find them across all departments, serving you directly or working quietly behind the scenes. Meet them, greet them, and join us in congratulating them!

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Marina Stavrou Corporate & VIP Manager

LEONIDAS LEONIDOU Food & Beverage Adm. & Sales Manager

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

Managing the changes Fulfilling the future has always been a part of management responsibility; and with visionaries like these, the Four Seasons’ future promises to be as dynamic as the past 20 years. Management techniques may change, but as in the past, these veteran team members will always be determined to delight every guest.



Panicos Hadjitofi

HR & Quality Director

Night Manager

Executive Head Chef

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YIANNOS GREGORIOU Food & Beverage Manager


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Costas Nicolaou

Niki Komodromou

Panayiota Spanou

Elli Mouktaroudi


Financial Controller

Chairman’s Private


Clerk / Typist

Accounts Supervisor


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

C onstant support Over the course of 20 years, these pillars of administration have supported the smooth running of the hotel. And though rarely seen by guests, they set examples of efficiency and best practice to new colleagues, making improvements and stimulating progress in vital areas of the hotel.

Vasos Vasiliou

Lia Couzali


Marios Georgiou




Purchasing Manager

Head Store Keeper

Receiving Supervisor

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Andreas Mouktaroudes


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Chef de Cuisine




Chef de Cuisine



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

G astrono m ic legends Enthusiasm has never waned and energy levels have never been higher as kitchen and bar personnel always find new ways to delight. They have supported the orchestration of new restaurants, Colors caf�, changing menus and fresh tastes, while modifying, transforming and winning awards for the Four Seasons cuisine‌ again and again.


Dora Chr





Bars Manager



Pastry Chef

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Marios Demosthenous


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Khaled Elsayed

Loukia Lazarou

Maria Michael

Marios Tsiouroutis




Head Waiter

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

D evoted to service Warmly welcoming new and repeat guests, noting their preferred table and their favourite cocktail, these colleagues are always nearby but never too close. Over the years they have become friends, growing stronger and working together to create a team powered by genuine service.

George Iacovou




Head Waiter

Restaurant Supervisor




Asst Maitre d’Hotel

Asst Maitre d’Hotel

Head Waiter

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Gaby Hanonik


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Galatia Stefani

Theognosia Louka







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

Keeping the house in order Their uniforms may be different, the rooms they make so beautiful have gone through various renovations, but their attention to detail is still all-consuming. They know what five-star guests require and they look for new ways to fulfill expectations‌ always with a smile.

Zena Englezou

Nitsa Kofterou

Eva Kofterou



Executive Housekeeper


Four Seasons Portrait

Plastiras Constanti


U pholding standards Alongside many guests who have been visiting the Four Seasons from its birth, these staff have nurtured and maintained the hotel from behind the scenes, ensuring that every visit is one of perfection. From pools to heating, linen to telephones, these veterans are the custodians of the hotel‌ day and night.

Four Seasons Portrait






Avgi Paraskeva





Linen Room Attendant

Assistant Chief

Chief Engineer

Night Supervisor

Telephone Operator


Polyxeni Andreou Linen keeper

R unning with the ti m es Trendsetting facilities such as the spa, leisure club and children’s clubs made the Four Seasons a pioneer from the start. These are the people who responded to guests’ wishes with ‘Fun for Everyone’ activity programmes and PERSONAL FITNESS PLANS, for thousands over two decades.

Four Seasons Portrait



Christina Georgalli

Constantinos Michael

Heike Ioannou


Health Club Instructor

Sports Manager

Fun for Everyone Supervisor

Sports Supervisor


Raise Your Glass with the Ice Blossom t e xt

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TOO PRETTY TO DRINK? It would be, if it didn’t taste like perfect bliss! Into a chilled martini glass goes an edible flower encased in ice, followed by a blend of supersmooth Snow Queen vodka, orangey Cointreau, fresh lime, pear and lychee


juice. The first palate sensation is slightly sweet, the next is tart lime, then a bright fruitiness appears with a kiss of lychee to finish. Sublime!

Four Seasons Portrait


B A R commemo ra tive cock ta il

We searched high and low for a classy new cocktail to celebrate our 20th anniversary in proper style. But none of the latest mixology inventions exhibited the visual appeal and the taste of luxury we were seeking. So we created our own . . .

Four Seasons Portrait

Vista Bar chief, Marios Demosthenous, had a straightforward but far from simple task. To commemorate the Four Seasons’ 20th anniversary, he wanted to create a special cocktail that successfully combines the signature qualities of the hotel itself: elegance, impressive beauty, sophistication and good taste. And it had to be completely original – a unique cocktail, served nowhere else in Cyprus. Marios began researching the latest innovations and cutting-edge drink trends in international mixology. He knew that fresh flowers and herbs – as decoration or flavouring – have been in vogue for the past two years in the elite watering holes of New York, London, Paris and Rome. Further research led him to edible flowers, specially cultivated for use in the world’s finest restaurants to enhance certain dishes with genteel beauty and botanical flavours. But for the Vista Bar, Marios wanted something even more imaginative. After much experimenting, he devised a technique to encapsulate the edible blossoms in perfectly formed, long-lasting ice balls that would provide a continuous, intimately pleasing visual spectacle. The first fanciful element of the Ice Blossom was born. Next, Marios needed a clear liquid that would not interfere with the aesthetic proportions of each Ice Blossom flower. That had to be vodka, the most versatile base spirit for cocktails. Better still, an extraordinary vodka. The obvious choice was Snow Queen, the most talked about, award-winning vodka of the past several years. Made in Kazakhstan from organic wheat and Himalayan artesian well water, Snow Queen boasts a distinctive silky texture, the result of multiple distillations… not two or three – like other luxury vodkas – but actually five! To ensure that the glamorous Ice Blossom was also refreshing in the popular sweet and sour fashion, Marios decided to add Cointreau, the colourless, orange flavoured aperitif at the heart of many famous cocktails. Fresh-squeezed lime juice and pear juice embellished with a touch of lychee were the final ingredients. The result is an elite, high-calibre cocktail of unparalleled beauty and savour. Designed as a pre-dinner drink with a special nod of respect to the ladies, the Ice Blossom further delights as a marvelous conversation piece. But it is first and foremost an offering of singularly refined taste – a fitting tribute to 20 years of Four Seasons hospitality.


A History

of Hospitality Over the past 20 years, the Four Seasons has grown from an ambitious vision to an amazing reality. With an eye on industry trends around the world, and ears open to guest comments and suggestions, the hotel has gone from strength to strength. Long-standing guests will probably remember many of the highlights of the Four Seasons history from 1993 to the present‌

1988 A VISION TRIGGERS ACTION Inspired by superior hotels around the globe, the vision of a world-class hotel in Limassol triggers extensive research into the elements of success in the hospitality industry.

Four Seasons Portrait



BREAKING GROUND Construction begins on an unused seafront property. Over a period of two-and-a-half years, the main building, pool and beach areas gradually take shape.

H I S T O R I C A L tim e lin e


Opening On 1 February 1993, the Four Seasons comes alive. With 310 rooms and 325 staff, the hotel embarks on a journey to demonstrate that it is truly worthy of its slogan, ‘the finest on the island’.




To accommodate the Sultan of Brunei, the hotel’s two most luxurious suites are fully reconstructed and renamed ‘The Royal Brunei Suite’ and ‘The Prince Suite’, with customized décor and furnishings.

The launch of the ‘Thalasso Spa’ adds a new dimension to hotel accommodation in Cyprus, with emphasis on marine-based Phytomer signature treatments and complete packages. Four Seasons Portrait



SEASONS ORIENTAL The Four Seasons introduces the concept of in-house ethnic dining, with the opening of Seasons Oriental, which soon earns recognition as the benchmark of authentic oriental cuisine in Cyprus.


GOLD AWARD First Choice, the UK’s leading leisure travel company and member of TUI Travel PLC, grants the Four Seasons its ‘Gold Award’, the first of many awards to follow, year after year.

1997 GARDEN SUITES & STUDIOS THOMSON GOLD AWARD After only four years of operation, the hotel earns the prestigious Thomson Gold Award that recognizes the Four Seasons as the best 5-star hotel in Europe.

Four Seasons Portrait


The Four Seasons introduces yet another innovative concept with the opening of the all-new and separate Adults Wing, housing Garden Studios and Suites with their own pool area, all reserved for adults.

H I S T O R I C A L tim e lin e

COLORS CAF� The opening of Colors in the new building adjacent to the hotel’s main building with access both from within the hotel as well as from outside, takes the café concept to the next level. Colors’ setting and exquisite dessert menu set new standards, making Colors the prime café in town – and beyond.

BUSINESS & BOUTIQUE Administration moves to new offices above Colors café, making room for the new and exclusive Chairman’s Suite boardrooms. At the same time, the hotel’s boutique, gift shop and display windows are upgraded to match their high-end designer collections, jewellery and gift items.



ONGOING TRAINING To accommodate the hotel’s emphasis on regular and ongoing training across all levels and to secure adequate training facilities at all times, a new training centre is launched outside the hotel.



MAKEOVER Four Seasons Portrait

The Four Seasons closes in November 2004 for the most extensive renovation works since its opening, designed to upgrade both guest rooms and public areas in line with the latest trends in the industry as well as direct input from hotel guests.



REVELATION After months of uninterrupted work with a budget of €20 million, the Four Seasons reopens in April 2005. New additional Penthouse suites are unveiled, while all guest rooms, the spa, the bar, the lobby and the pool area reveal major upgrades.




The hotel’s original Palace Restaurant evolves into two fine dining restaurants, Vivaldi, Italian Restaurant and Mavrommatis, serving creative Greek haute cuisine. Both soon begin to earn awards for their exceptional menus.

QLS LAUNDRY FACILITY The hotel’s laundry facilities are moved to QLS, an external company-owned industrial laundry facility. This move paves the way for extended, upgraded and unmatched staff facilities within the hotel.




The Four Seasons spa evolves into today’s Shiseido Spa, thereby expanding its treatment menu to include two signature lines, Phytomer and Shiseido treatments. The Shiseido Spa provides a superlative spa environment with high levels of personal service and with recent awards has put the Four Seasons on the map of international spa destinations.




Four Seasons Portrait



After being the first hotel in Cyprus to obtain ‘Investors in People’ accreditation in 2009, the Four Seasons stepped up to the next level and achieved the ‘Investors in People – Bronze Award’, in recognition of its commitment to excellence and an extraordinary score of 100% job satisfaction among the staff. Additionally in 2012 the hotel acquired land nearby and built a dedicated staff car park.

The nearby Theodora Building is acquired and fully renovated to offer comfortable and convenient accommodation for Four Seasons staff.


89 Georgiou A’ Street, Potamos Yermasoyias, Limassol-Cyprus, +357 25 312071 |

The Emblematic Winged B by Breitling for Bentley

With a shared passion for fine mechanisms, the Breitling for Bentley line unites elements of the two iconic brands – elegance and expertise, British chic with Swiss tradition – to produce exceptional chronographs.

Celebrated timepieces

The essence of time can be captured in many ways: it’s the 20-year history of the Four Seasons… the long-standing loyalty of the hotel’s exceptional staff… and the cherished guests who ‘make time’ to ‘take time out’ here. But it is also a statement on a wrist; a work of art in the form of a precious, enduring timepiece. It’s this timelessness that Michalis Diamond Gallery presents in a collection of the finest high-end watches. Each elegant timepiece retells a story from one generation to the next, encapsulating experiences, moments and memories, just like the Four Seasons. Four Seasons Portrait


89 Georgiou A' Str. Pot. Yermasoyias, Limassol - Cyprus T +357 2531 2071 E:

F O U R S E A S O N S a d ve rtoria l

Evosquare 50 Carbon Limited Edition by Cvstos

This mechanical self-winding chronograph by Cvstos is based on a powerful and holistic concept, which accepts the challenge to set a trend and create a demand through a new watchmaking approach.

The Navitimer 01 by Breitling

The distinguished Navitimer is the world’s oldest mechanical chronograph still in production and celebrates 60 years of reliability and performance as the favourite choice of pilots and dedicated aviation fans.

Lady Diver Starry Night by Ulysse Nardin

This diamond encrusted masterpiece is sporty yet elegant and embodies over 165 years of experience from Swiss watch manufacturer, Ulysse Nardin, who continue to be at the forefront of watchmaking technology.

Master Date by Franck Muller The Master Date collection is an extraordinary union of complexity and restraint. This chronograph from one of the most reputable names in the world of watchmaking displays time in a harmoniously balanced way.

Four Seasons Portrait

Moonstruck by Ulysse Nardin

Over 165 years of watchmaking expertise is captured in the exquisite Moonstruck. With moon phases, second timezone adjuster and date, this wristwatch is a limited edition of just 500 pieces.


Maisonin V



Exclusive wines from the greatest producers on the planet.

49 Ayiou Athanasiou Street Lemesos, Cyprus, Tel: +357 25 736220, Fax: +357 25 731426, Email:

The original Palace restaurant at Four Seasons developed into two progressive restaurants that are now widely recognized as icons of fine cuisine in Cyprus. Here’s an inside look at how some dishes that made their first appearance on the menu 20 years ago have evolved into the current Vivaldi variation.

A Culinary


p h o t o g ra p hy




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Caesar Salad

Some culinary trends come and go. Others are more resilient. And the Four Seasons culinary team keep an eye on all, picking, choosing, and developing to please discerning diners. But one thing Executive Chef Panicos Hadjitofis and his entire staff have consistently and conscientiously adhered to is the hotel’s pledge of quality. Panicos says: “Over the last five years we’ve seen an exciting revolution in restaurant style, especially in the presentation of food. It has become more elegant, more colourful – even the shape and functional dynamic of the plates have changed.” For the past few years, the emphasis in presentation was to closely combine the ingredients, adding layer upon layer in the centre of the plate. The fashion now is to spread the components out in a straight line or circle, allowing diners to approach them individually or merge them according to taste.

Immortal Seafood Caesar

The only seafood in the original was shrimp, and everything was mixed together in a bowl. The more sophisticated 2013 Vivaldi version features calamari, prawn, lobster and whatever else is fresh today.

The pancetta is now a refined powder, the plate design more accessible. The textural contrasts create a taste revolution.

F L A V O U R S evolu tion

New methods of cooking, such as molecular gastronomy, centrifuge and sous vide, have also had a big impact, helping to transform food preparation into a tastier, healthier and more fun way to eat. Panicos adds, “The result of using some of these progressive techniques is that it actually makes you concentrate on the ingredients. For both the chef and the diner, this leads to a greater appreciation and enjoyment of the food.” The basics – the stocks, sauces and the particular combination of elements in the classic dishes – haven’t changed, but imaginative redesigns deconstruct the recipes to better reveal and celebrate their essentials. Such reinterpretations of tradition can lead to an intriguing and gradually unfolding gustatory experience. There has also been a revolution in the supply of ingredients. As Panicos explains, “Before Cyprus joined the EU, it was nearly impossible – in fact it


Sea Bass

Sea Bass That Soars The 1995 version was delicious but simpler and paired with only

Italian lentils for a lesson in wingless flight. The accompanying calamari, langoustine, artichoke emulsion and celeriac purée guide you back to earth.

Four Seasons Portrait

pedestrian vegetables. Now you can slice your fork through the crusty chorizo top layer down through the tender fish and exquisite


C A R E ch oc o la t e we e k

was illegal – to get high quality, authentic foods from abroad. Since then, better cuts of meat are available, a better and a wider variety of fish is at our fingertips almost as soon as we order it, and any vegetable, herb cheese or spice can be quickly acquired.” This has improved the cuisine all over the island. A corollary benefit of this food revolution is that local producers have been convinced to raise their standards to EU levels and to grow a more comprehensive selection of produce. As a leader at the forefront of culinary innovation, the Four Seasons kitchen staff keeps up with the latest fashions in fine dining by attending seminars, participating in competitions and visiting other high-end restaurants throughout Europe to share ideas. “It’s all about original flavours,” states Panicos, “presented in a modern design – but not so radically modern that you can’t tell what you are eating. That’s our philosophy.”

Four Seasons Portrait


Berry Tu lip

A Berry Chic Tulip It’s the same scrumptious sesame tulip holding it all together, but the latest incarnation of this classic fresh berry dessert offers more delicacy in design, more richness in flavours. House-made ice cream replaces simple fresh cream, while molecular techniques create the pure strawberry sauce, meringue stick and other delectable accoutrements.


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Official dealer for MARQUIS YACHTS

t e xt

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a winning recipe

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F L A V O U R S p a r e xce lle n ce Vivaldi’s winning team led by sous chef Andreas Andreou (center) and restaurant supervisor Kyriakos Theodotou (seated) and includes Stavros Hadjikyriakos, Radu Arcadu, Andrea Mantzipas, Costas Hadjifysentzou, Panayiotis Christophorou


and Petros Antoniou.

For the fourth year in a row, Vivaldi has won the Time Out award for ‘Best Hotel Restaurant’. This is an unprecedented achievement in Cyprus, especially considering that this prestigious award is the combined verdict of connoisseurs and the public at large. It takes into account the reviews of top international critics who visit anonymously throughout the year, as well as guest feedback submitted via the web. Visit Vivaldi, and you are likely to add your voice to the chorus of approval!

Veal Goes Dutch Ridiculously tender, slow-roasted baby veal imported from Holland drizzled with foie gras/butter sauce and resting over carrot purée is accompanied by souffléd potatoes and a wild mushroom terrine of asparagus, celeriac, glazed shallots, broad beans and savoury morsels of sweetbreads

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F L A V O U R S p a r e xc e lle n c e

It’s no secret that Vivaldi has become known throughout the Mediterranean as a temple to upscale Italian dining. With its emphasis on high-end service and preparation, it has never suffered from an identity crisis. Since its opening in 2005, Vivaldi’s cuisine has been on a journey of constant improvisation and invention – and the result is a legacy of excellence and a loyal, ever-growing fan base of enthusiastic repeat customers. Never content to rest on its success, the culinary team at Vivaldi is celebrating these impressive achievements by adding three new dishes to its 2013 menu that are guaranteed to electrify the taste buds.

} Carbonara Vivaldi Style Another upscale rendering of old-school Italian, this lusty thick pasta alla chitarra concoction harmonizes the decadent sensations of poached egg and carbonara sauce with smokehouse pancetta powder and an angel’s halo of Parmesan foam. If this doesn’t wow your palate, nothing will!

} Five-Way Langoustine Let us count the ways we love langoustine. Carpaccio, as a delicate first kiss. A toothsome grilled version melded over veal tartare. A stellar appearance as succulent fritter. In a tongue-freshening

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tomato terrine atop sour cream. Finally, baked in filo over langoustine bisque!

Exclusive design, breathtaking sea view

OPERA, the new and stunning project on the beach in Limassol, will comprise a line of exclusive villas on the sea front, with additional villas around the pool and further in, a 5-storey luxury apartment complex with penthouses overlooking the beautiful, landscaped gardens and the sea beyond. VILLAS



OPERA properties will surround the alluring swimming pools, lazy rivers, aquatic features and delightful bridges. The whole ambience will be a symphony of colour and movement – a feast for the eyes! The spectacular, majestic OPERA project completes the seafront of one of Limassol’s most desirable locations with luxury 4 and 5-star hotels nearby. Numerous trendy coffee bars, restaurants and other places of entertainment are all within a very short walking distance. At the same time OPERA offers a peaceful and tranquil contrast to the liveliness of the tourist area. The setting will be further enhanced by a pedestrian footpath along the shores of Limassol that allows for very pleasant and relaxing walks.

Quality you can Trust

8, Loizou Askani Str P.O.Box 51072 CY - 3501 Limassol CYPRUS Tel. 25 336171 Fax 25 335122 E-mail:

t e xt

p h o t o g ra p hy


Ma t t h e w S t o w e l l



year of the


The Water Element Medallions of fresh lobster bursting with ginger-infused,

Four Seasons Portrait


seaborn flavour are further enhanced with delicate shavings of scallion over an airy cushion of crispy wedges of vermicelli pancake. Each bite, a lesson in sophistication.


F L A V O U R S orie n ta l

The twelve-year cycle of the Chinese calendar relates to twelve different animals, and this year, 2013, is the year of the water snake. Though widely feared and regarded as cunning and mysterious, the snake is actually seen as a good omen, according to the ancient Chinese and other cultures. People in some places in China believe that finding a snake in their court can bring delight.


It is clear that Seasons Oriental head chef

Poetic History

Kenny Keung was focusing on this

As mortal enemy of the snake, the pig takes pride of place on this year’s menu. Named for the Song Dynasty poet Su Dongpo, this famous recipe features cubes of grade-A pork belly, gingerly

‘delightful’ dimension when he created three new dishes to celebrate Chinese New Year.

braised then slow cooked to peak succulence.

Cyprus China Alliance Similar to the classic


Moo Shu pork, this shredded lamb dish gives a respectful nod to Cypriot tradition. Strips of high-grade

leeks then sauced with Hoisin. Fluffy flour pancakes accompany.

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lamb are stir-fried with oriental mushrooms and


t ext PAU L A M A N O L I

growing up AT




Going on holiday as a family involves much more than booking a hotel and get ting on a pl ane! Parents worry about their children set tling in a hotel, being entertained and how to bal ance family fun with some much-needed adult rel axation. Thankfully, the Four Seasons makes it easy, which is why so many families wouldn’t dream of staying any where else.

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

e Hollander ively – Jami espect r and ld i o en the Dan years rus wh nd 17

0a Cyp . now 2 visit to uction constr ir first e r h e t d d n their still u enjoye spent s was , they eason d S e r tel! w u o o F the ho at foll g with ears th in y e w h o t r g In lidays ood ho childh

From Milkshakes to Cocktails

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David and Louise Hollander, and their two children Dani and Jamie – who live in Chalfont St Giles in the UK, have been regular visitors to Cyprus for over 20 years, even before the Four Seasons opened. In fact, they ‘discovered’ the hotel when it was under construction, before eventually visiting it for the first time in 1996. “We watched the hotel being built, and little did we know that once it was finished, we wouldn’t be going anywhere else!” says Louise. Since 1996, Dani and Jamie have been holidaying with their parents at the Four Seasons once or twice a year, in essence ‘growing’ with their preferred holiday destination. The Hollanders love many aspects of the Four Seasons and consider it their “home away from home” thanks to the exceptional amenities. More importantly, the hotel’s safe and secure environment allowed the children to enjoy a sense of independence from a very young age. Naturally, the children’s tastes have changed over the years; creative cocktails have replaced creamy milkshakes. But one thing that hasn’t changed is their love for the hotel breakfast. Now that they are older, Louise jokingly admits that “they love it because they can just walk over the road and enjoy a drink with other older teenagers and be back in time for the breakfast!” The family’s fondness for the hotel is closely linked to the “wonderful” staff who make them all feel “very welcome and are always smiling” – from Reception to Management. One incident in particular will never be forgotten: when Jamie dived off David’s shoulders and “left part of his two front teeth at the bottom of the pool.” Louise remembers, “The way that the hotel dealt with this shocking moment was fantastic.” Within an hour everything was fine; the lifeguards carried Jamie to reception and a dentist and taxi were arranged promptly, even though it was a weekend. It is this level of care that has brought the Hollanders back year after year. Louise sums it up perfectly when she says, “We have been to several 5-star hotels around the world and no one has ever matched the service and friendliness of The Four Seasons.” That probably explains why Dani and Jamie – now at university – still never miss a family holiday at their favourite hotel!


a Tibbetts Luci 4) and and uren (2 a

sh Lauren etts sisters – L hotel fi have a e Tibb

y Th fitting actuall (20) – is only is ia c h e u T L s of th hem. ration after t e d n e e g m a n ree the that th isiting ering been v e v a consid h ily tts fam 996. Tibbe ince 1 hotel s

Truly a Family Affair

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Trisha and John Tibbetts from Oxfordshire in the UK first stayed at the Four Seasons with their daughters Lauren and Lucia in 1996. Little did they know that, years later, their sons Mark and Jonathan would continue the family tradition with their own children – the Tibbetts’ grandchildren! Mark and his wife Rachel have two boys, Jake (8) and Finley aged (2), and Jonathan and his wife Una are the parents of daughter Keira (7) and son Aiden (5). Trisha recalls that on the family’s very first visit, the girls had such a great time that “they cried all the way home on the plane and made Jonathan promise to take them back” – a promise he kept every year. Lauren even wrote a letter to Bars Manager, George Michael. The fact that he still has it is even more touching. Indeed, Trisha finds it “wonderful after all these years”, and a testament to the genuine friendliness of the staff that the Tibbetts have come to know and appreciate. The Tibbetts children especially loved the staff’s caring attitude; as Trisha says, it really made them feel at home. She says, “They would talk about all the staff as if they were our family and looked forward to seeing them again, year after year.” The girls always felt safe and at ease within the hotel premises. As a special treat, they were allowed to have dinner by the Koi pond, on their own (with Trisha and John at a table nearby!). The staff would treat them “like little princesses” and make them feel very important – so much so, that Night Manager, Sotos Diakos, named one of the Koi fish after them! What’s more, he could always identify ‘their’ fish, year after year, which impressed the girls almost as much as his card tricks… Nowadays it is truly a family affair with sons Mark and Jonathan taking their own families to the Four Seasons. From kids to adults, the whole family has made firm friends with other repeat guests, including the Linfoots (featured in the last issue of Portrait). Across generations, the Tibbetts have always felt at home at the Four Seasons. As Trisha puts it, “It is comforting to see the same faces every year; people who remember us and make our holiday very special indeed. Our grandchildren now love the Four Seasons as much as our own children did when they were kids.”

MonnALisA • HArMonT & BLAinE • BLuMArinE • BiKKEMBErGs • BABY Dior

u.s. PoLo Assn. • JuicY couTurE KiDs • soniA rYKiEL • PAuL & sHArK YAcHTinG

Shop 1 | 17 Plaza Maximos Plaza | 217B,Avenue, Makarios Avenue, | Tel:|25369369 | Shop 2 | Olympic Residence Spring 2013 | E: 17 Maximos | 217B, Makarios Limassol | Limassol Tel: 25369369 E:


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D i na M y lo r d o u

Lo u c a St u d i o s

LAPOSTOLLE From the woman to the wine, ‘Lapostolle’ is synonymous with spirited finesse. The Four Seasons was delighted to welcome Alexandra Marnier Lapostolle and enjoy her company, her expertise, and a broad-based sample of the contents of her wine cellars in Chile. Four Seasons Portrait



W I N E L a p ostolle



chairwoman of Lapostolle winery in Chile,


is a live link between French wine expertise and

promising Chilean terroir.

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HentAlexandra dolesed eliquip do eumtheaugiamet aliquis hendre molorem enismod dolorerosto con ulputpatum Marniereugue Lapostolle: name alone has eui theblan blend of expert information, promotion, demonstration and smoothness of cognac, the zest of orange and the echo of entertainment. quatuercipit nos augue vero consecte dunt aut ip ex ea feum adipis ex eugiam, vel ent ut in ut doluptatin ex et aliquaFrench sophistication. met aliscipis diamconsecte feum irilla feu feugue feu feuis accu For those who have not had the good fortune to meet her, Passionate and Persistent Given her family history and heritage—not to mention Alexandra is not ‘only’ the great-granddaughter of Alexandre Marnier-Lapostolle, the legendary creator of Grand Marnier. her charming personality—one might easily jump to the She is the sixth generation of a family deeply entrenched in the conclusion that Alexandra’s world is one of unruffled wine industry, and an enterprising wine expert in her own right. glamour. In fact, Alexandra has the spirit of a fighter, with Despite her attachment to her native France, Alexandra a feminine edge. With passion and persistence she fought to chose to export her heritage to another continent altogether. take Lapostolle vineyards down the organic road. She argued t e xt b y p h o t o g r a p hy styling that the grapes ELENI for Lapostolle’ s premium wine, Clos Apalta, Today, as the chairwoman of theA Lapostolle winery inLOUC Chile,A S STUDIOS DIN MYLORDOU POLYDOROU she is in command of an operation that spans vineyards across should be de-stemmed only by hand, and only by women! 660 hectares in three locations. Over 100 permanent staff She remembers how “at first, my team thought I was crazy; (and multiples of that during harvest time) work under but now they are even more passionate than I am.” She her wing to produce 220.000 cases of wine a year. Perhaps insisted on consulting world-famous oenologist, Michel a small winery on the global scale, but certainly a rising Rolland, and even extracted exclusivity of his services in Chile. She is determined to reach higher, “and now that my vinicultural star. By her side is Cyril de Bournet, vice chairman of Lapostolle team is going even further than me, I’ve done my job,” she and chairman of the executive committee, as well as protective says with satisfaction. Yet there are no visible signs that Alexandra is anywhere husband. Between the two of them, they are making history in the Chilean wine industry—Alexandra focusing more on the near taking a step back. On the contrary. Cyril will tell you that her success only drives her into a higher gear. He says, “Alexandra wine, and Cyril on the industry… works very hard and has been extremely successful; but From Chile to Cyprus I must be her gatekeeper, to protect her against outside Thanks to the director of La Maison du Vin in Cyprus, pressure, to prevent her from burning herself out. We discuss Mr Victor Papadopoulos, Lapostolle started exporting wine the strategy for Lapostolle, and then it is my job to make sure to Cyprus nine years ago. By 2005, Victor was shifting such that the agreed strategy is implemented, to relieve her of that a remarkably high number of bottles for a small market, that responsibility.” Alexandra and Cyril were curious to discover his secret, and Wines with Personality came to see for themselves. Right from the start, Alexandra’s vision was very clear: Many years—and wine cases—later, in October 2012, their second visit to Cyprus served a different purpose. They Lapostolle should be a superior Chilean wine, not an imitation came, decanted, and delighted a ballroom full of participants Bordeaux. Each wine should have a distinct, yet Chilean, attending their eye-opening and palate-tickling wine tasting personality. Lapostolle’s de carmenere is the silky one. Cabernet event. Alexandra was in her element, serving a well-fermented sauvignon, the velvety choice. The merlot speaks of subtle finesse.


W I N E L a p o s t o lle


a The CLOS APALTA WINERY in the Colchagua Valley in Chile has been acknowledged as one of the most stunning, multi-level gravity-flow wineries, with three levels chiseled from the granite hillside to create a naturally cool envi-

Four Seasons Portrait


ronment for ideal cellaring and ageing conditions.

DEMETRIS HADJIYANNIS Corporate Sales Manager, sim et dolorperit ar autat stea iurem volore magna.


This Liquis begsnisl theiritquestion: la ad modit Is adolutpatum consumer’salispreferred doloremwine do odindicative tatis nonseofcon hisvulpuown personality? tatummy Isnullut it possible predict someone’s taste in wine, based on his personality? Riuscil “Of course,” ipsumsays velCyril. ullandre “Takedunt Victor, nibh for ercipsusto example; he’dolor s a merlot,” sequisand dolore Victor volendit nods in nonsent agreement. illaAlexandra at ipit vel allows essectem forniam, more commodion flexibility, choosing ute velit,a ver different si blandre winedio to match od tehermin mood: eraesse cabernet con erostrud is serious,min syrah henis is sexy, autand vel merlot incilissecte is smooth facipsuand mmolore tender. Perhaps vullandigna her message feuiscing is that ercillutpat. there’s aGait Lapostolle alit lut wine acing for erosevery autetoccasion. vullaortieAnd do odfordi-a fish-focused onseq uissent dinner nonsed on amod Cyprus tat. Utsummer vullam night, er si exerating it simply er sequi has toblan be velestie Lapostolle’ veliss sauvignon dionsendit blanc… praesequis ad ex eliquis acip ex elestin iamet, se commy nonsend igniat luptat nonsed ero elendip eu facillaor augait, susto conum ercilit vero consed exer Winery Meets Hospitality suscillam, vel ullum dipsustie exeros acinit wissit, conum venis alit, volorem ate Whether s winecororsum anything else, Alexandra does nothing by half measures. dolobore te it’ dolore duis delenim quisis alisi. “After up alit the etnew Apalta winery,” —itself a masterpiece of winery design— Cipwe enitsetwis augait lamet lum elisi bla adigna adiat. Met, commod minci “weenis needed a place to welcomecon ourhendipit distributors,” she says. That ‘place’ is Lapostolle adiam, vel doloborero ad magnit vulputem doluptat. Vullan Residence, incidentally Chile’dunt s Leading Boutique Hotelex(World Travel hent prat.and Ut vullum doloreetum numsandio odolorperci el ercipsustrud Market 2008magna / 2010)adand Traveller’ s Hotaliqui List bla in 2007. duismod exeronseConde te estieNast consed mincipis adiam amet lor Consisting only exclusive Lapostolle is luxurious proof sim volorem of zzrit lanfour hendre dolorecasitas, feugait, quat. UtResidence praestisit accum nonsequisi thateugait you can nature without roughing it on a ad camping site. At senis Lapostolle wisitenjoy euisim vullam augueraesed molorem eum zzriurer nosto Residence, a stunning swathnim of nature meetseros soul-warming in perfect corer augue molesectem vel iustrud ea atue ver sophistication sim quisisse eugait ut ilharmony—with a little help from Lapostolle’ s world-class gastronomy. And if that’ lan eummy nulpute min vendre tie tisis nostio cor il in ex el il doloboreros aliquat.s notLesed enough, cooking classes, horse-riding, picnics course… vertical temthere nibhare ex eu feu feugiametue et praestrud duntand prateoftio ex eraesectem wine tastings. wineluptat, distributors honeymooners, visitors booking a couple incilisi exerciFrom tatissent sis etuetovelesequisi. of nights resist extending stay…vent lore et et iustrud dionsecte tatuero Venibhcannot eum exeros nonsenimtheir irilissim stissis nos dolortisis nulla conse do conse tiscidunt wisl utatie tat. Ibh et praessi. Vintner’s Advice To odio er ad dunt ipit inci enim dolor aliquatie magna core ming el ut velesti Having the privilege of meeting Cyril in it would smoluptat. Enit prat alisci blandreAlexandra eugait pratand alit autat. ReCyprus, feummod oloreethave autbeen pat.more than negligent not to ask them for advice for our local winemakers. Cyril says: “Learn.nonullan Learn all younon canvel about the terroir, andutpating try to transfer the spirit the Ommy venis dit volor sumsan estrud eriure etueoftetue terroir to the wine. in Beutatie humble. Try tofacilit understand If the terroir doesn’tdel lend magna faccum magna nis aut nature. vero odipsum do consed ea itself to a good wine, walk away. you will turn into aexerili commodity. consequ amcommo lorero coreOtherwise feugue magna augue verwine sed etum siscinWecildon’t want to nurturewisciniatum alcoholism;verostie we wantcoreet to nurture an understanding and iuscincilit loboreet vent lorpero duismod delenit appreciation of wine. And it all starts with the terroir,” – that mystifying interaction lamcorerosto con essi. of vine, and climate. Unt soil, utpatincil dolortie faciduis ad tie modiam dolobortio eu faciduisim zzrilit Alexandra agrees,exand “Respect terroir that you have, but bemin curious. nostrud dolobore esseadds: venibh ex el the eugait praesed modipsustrud ullan Theheniat concept of terroir isvolum not easy to understand. You need to tastedel several to grasp it. numsandre et adiam eugiat venim incilissed elit, quisit prat Thenulputatuer same cabernet sauvignon a lot,iliquat according to the terroir.seYou have to learn ad tatincin eui varies tet vullut incidui blamcor molendrem dothatlore theeummy terroir speaks for itself—and is stronger thequi winemaker. Thever jobadigna of the nibh euguerci exerostissim adit than pratem etue conum winemaker is toblaenhance the quality of the terroir. To realize diversity ofblanthe autpat. Dui feuipsummy nis nulla facilla feuguer iurerci the ex etuercinci terroir have taste,eugiamc taste and taste.” minisl exero odiamcore mod diam at enim dreetyou duip ex to exero onsecte Would you am, qui tio corcare si. to see the wine list now?

o Alexandra Marnier Lapostolle

with her husband Cyril de Bournet (right)

and Victor Papadopoulos, owner of

La Maison du Vin - Cyprus (centre),

during the Lapostolle wine tasting event

at the Four Seasons.


LAPOSTOLLE Wine Tasting Event: an exciting revelation t e xt

Ma t t h e w S t o w e l l

On 5 October 2012, Four Seasons Hotel and La Maison du Vin, the premier fine wine establishment of Cyprus, joined forces to host a unique event: a vertical tasting of wines from the prestigious estate of Lapostolle with an accompanying gala dinner. A vertical tasting is one in which various vintages of the same wine are sampled and compared, in part to test the ageing capability of the wines. Some wines age well, some do not, but this is mostly to do with the winemaker’s methods, not with the region. Contrary to a misconception that New World wines do not age as well as Old World wines, the vertical tasting of nine Lapostolle Cuvée Alexandre wines sent that misguided notion to its grave. The select group of invited restaurateurs, hotel managers, sommeliers and journalists found that the differences in the two vintages each of the Chardonnay (2006/2011), the Cabernet Sauvignon (2001/2011) and the Merlot (2005/2011) were convincingly and pleasingly evident. In the case of the three vintages of the winery’s prized Clos Apalta (2006/2008/2010), the improvements from vintage to vintage were extraordinary. La Grande Bouffe

Four Seasons Portrait


La Maison du Vin’s Victor Papadopoulos and Four Season Chef Panicos Hadjitofis worked diligently to properly pair the wines with the food for the gala dinner. Graced by the presence of the ambassadors of France, Italy and Russia, la grande bouffe was served to 140 hotel and restaurant owners, wine directors, journalists and lovers of gourmet food and wine. The heavenly feast began with scallop tartar and crab salad with green apple and ginger cream. This was accompanied by the 2011 Cuvée Chardonnay whose lively acidity not only stood up to the sharp brininess of the shellfish but notably enhanced it. For the same reason, and for its supremely elegant and well-balanced structure, the Chardonnay was served with the second course, which consisted of fillet of wild sea bass prepared en sous vide in a chorizo crust, with grilled calamari and a shellfish bisque. The meat course of slowcooked beef tenderloin with wild mushrooms in veal jus and crushed new potatoes and vegetables paired excellently with the deeply concentrated, rich and spicy 2009 Cuvée Cabernet Sauvignon. And for the decadent cheese course of premium well-matured cheeses and poached figs with grape glaze, sommeliers carefully poured the pièce de résistance wine of the evening, the 2006 Clos Apalta, served from Double Magnums (the larger the bottle, the better preserved the wine). This multi-award-winning wine, with its lively but well structured expression of fruit and terroir, proved the perfect companion for the longsustained final act of this superb oeno-gastronomic event.

W I N E L a p ostolle

Cuvée Chardonnay

Cuvée Cabernet Sauvignon

Cuvée Merlot:

Clos Apalta:

Made from slow ripening

From the Apalta Vineyard

Merlot was the first varietal

The winery’s premier wine

organic grapes from the

in the Colchagua Valley, this

produced at Lapostolle

is a truly fantastic blend of

Casablanca Vineyard, which

showcase wine emerges from

and the long years of

Carmenere, Merlot, Cabernet

is strongly influenced by

very old, non-irrigated vines.

experimentation and

Sauvignon, Petit Verdot and

the sea, this impressively

It is a wonderful vintage

development have been

is characterised by a supreme

elegant wine displays an

with great concentration

rewarded in this complex

amalgamation of flavours

intense aromatic expression

and delicious fruit character.

and powerful wine. The 2011

with soft, well-rounded

of sweet white flowers and

The colour is an intense

contains 15% Syrah which

tannins, natural fruit acidity

fresh tropical fruits. It boasts

shade of ruby. The aromas

contributes to the intense

and lively expression.

a very round and balanced

are complex, clean, and

dark purple colour and

Aged for 21 months in new

mouthfeel with a fresh, lively

seductive, redolent of red

bold and spicy black fruit

French barrels, it is striking

acidity, well-integrated

and blackberries, cassis,

bouquet. The palate reveals a

in its inky purple hue, its

oakiness and a long smooth

plum and chocolate, with

deep structure that surprises

pronounced spicy aromas

finish, due no doubt to

additional notes of spice and

with its juicy tannins, soft

typical of Carmenere and ripe nose of black fruit, wild

French oak toastiness. It is

and chewy texture, evolving

rich and concentrated in the

toward a long and pleasant

berries, rich mocha and

ageing process.

mouth, with a densely filling

finish with well-achieved

vanilla. The mouthfeel is

and well-structured texture.

balance provided by its long

concentrated with velvety

Mineral and exotic spice

barrel-ageing in new and

tannins, a juicy mid palate

notes, nicely rounded tannins,

used French oak.

with good acidity and overall

good presence, elegant and

soft, elegant structure. A very

persistent finish combine to

long finish full of more fruit

give this wine great ageing

flavours helps it to pair well


with game, lamb, entrecote and rich cocoa desserts.

Four Seasons Portrait

obsessive control over its fermentation and barrel-


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p h o t o g r a p hy



The New Old Limassol

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L I M A S S O L old town

The regenerated old town of Limassol is emerging with vigour as 2013 progresses. Just as a jigsaw puzzle gradually reveals its full image as more pieces are added, so too the results of Limassol's major makeover become ever more evident – with all the splendour of a Mediterranean jewel. But it didn’t start out that way...

Five years ago the fate of Limassol’s old town was in peril. The beauty of its buildings was being challenged by time and threatened by neglect. The life of the town was losing its colour. The “heart” of Limassol had effectively stopped beating. LIMASSOL’S EVOLUTION

They say “necessity dictates evolution”; in other words, evolve or die. So the answer was clear: Limassol needed to evolve, and evolve it did. Elaborate plans for a €350-million project to construct a full-service marina that would lure highcalibre tourists were approved. Indeed, Limassol Marina served as a platform for the town’s regeneration. And once the flame of motivation had been ignited, it spread like wildfire through the offices of local government, municipalities and academic institutions. Limassol became abuzz with architects, builders, government officers, intrigued locals, tourists, and most importantly, investors.

Four Seasons Portrait




The old town

On an academic plane, the faculties of The Technological University Cyprus (TEPAK) were established in many of the converted listed buildings such as the courthouse, the post office, and the town hall. This in turn injected new life into the once deserted streets and spawned a lively social scene both day and night. Visit the area and you will find a rare mix of students, locals, tourists, and business associates blending seamlessly and spilling out into the labyrinth of side streets that echo all kinds of music. Chill-out café/bars that morph into vibrant lounges as the night goes on have sprung up among the shops and restaurants on streets such as Saripolou and Themidos. A few metres away, the traditional live Greek music continues to appeal to intrigued tourists and a segment of the Greek-speaking population. Castle Square, only a short stroll from the old port roundabout, is another facet of the new old town. Here the Limassol Municipality and the Limassol Tourism Company have spearheaded the pedestrianisation of the area surrounding the Castle, which houses the Medieval Museum. Cafés, pubs, restaurants and taverns invite you to indulge and relax in Mediterranean style as you watch the world go by.

has gained a second wind since the establishment of the Technological


University of Cyprus in a beautiful

These upgrades to the town’s infrastructure have had a remarkable effect on the local population who are now finding ways to reinvent themselves. The travel agent unable to compete with the internet now sells garden herbs grown by her family up in the village of Ayias Mammas. The previously shuttered trinket shop has reopened as a café. The retired shoemaker now sells freshly squeezed juice, and his son is opening a restaurant. And the young man returned from Greece to take over his father’s shop sells homemade ice-cream. Motivated by the success of earlier projects such as the rebirth of the carob mill complex that offers a journey back in time, the focus around Castle Square has shifted. Cheap commercial products have been replaced by locally produced items such as carob infused balsamic vinegar, ceramic art and jewellery. This makes a leisurely stroll far more pleasurable than ever before. The area is tidier, easier to navigate for the most part (some roadblocks remain in place until the project is completely finished), and quite simply, much more charming than it has been in decades. Brightly coloured tables and chairs fill paved streets, and the renovations have largely embraced the traditional earth and stone look. There is an excitement in the air, an anticipation of great things to come. Revived stories of the past have woven their way back into general conversation.

listed building (top left). Cafés, restaurants and pubs in the recently pedestrianised area (top right) around Castle Square (above) attract every segment of the population as well as visitors.

Four Seasons Portrait


©2013 KPMG Limited, a Cyprus limited liability company and member of the KPMG network of independent member firms affiliated with KPMG International Cooperative (”KPMG International”), a Swiss entity. All rights reserved.

“Twenty years ago the streets were deserted at night,” says one older Cypriot man wearing the evidence of a hard day’s work, his unusually vivid blue eyes livening as he continues. “Now, the streets are full of people all night long!” He sits down for a coffee alone, but within minutes several relatives have joined him and the fun begins… It’s the new atmosphere of the old town, and it’s contagious.




But it’s not just the heart of the old town that has been upgraded effectively. Travelling eastward from the old port roundabout, the region of Molos – or the embankment – displays one of Limassol’s finest projects: the new waterfront section. What was previously a pretty but simple park has been transformed into an exquisite stretch of manicured gardens, dotted with playgrounds and skateboard runs, unique objets d’art of the Sculpture Park, waterways, and a generous seafront promenade. Theatrical productions, cinema nights, political happenings, markets and other events take place throughout the summer months, and it has become the meeting point for many ethnic groups. The next phase including an elaborate stretch of walkway built over the sea is still in progress; but based on the results so far, it promises to be nothing less than stunning.

part of the Limassol's promenade directly on the waterfront, has been


transformed to incorporate a mix of

Not all the projects planned for the area are large scale. Maria Stylianou Michaelidou, Manager of the Limassol Tourism Company is excited at the prospect of the old town becoming fashionable again and is happy to see its revival. Pointing to an upcoming project, she says: “An artists’ map detailing where the various art studios are located is currently in motion and very likely to by ready next year.” The artist community in the area extends far and wide, incorporating all genres and amazing talent. Although hit hard by the declining interest of the past few years, these artists remained dedicated to their craft. Now, with newfound inspiration, their creative works exhibit signs of hope that were lacking before.

recreational facilities and outdoor venues for all kinds of events. It ends just before the new Limassol Marina (top right) that has just welcomed its first yachts.


Four Seasons Portrait


Visitors returning to the area will find it difficult to recognise the struggling old town of Limassol. Defying fate, the heart of Limassol has embraced evolution and is growing into a wondrous and exciting place, filled with mystery, intrigue, history, and character. There is a vibrancy that is intoxicating, inviting, and refreshing. New colours, new buildings, and new steps forward make the Limassol Old Town an essential stop for anyone visiting the area – whether for the first or the fiftieth time.

t e xt b y

p h o t o g r a p hy



Limassol takes centre stage

In March 2012, the inauguration of the Theatre Museum within the Panos Solomonides Cultural Centre ushered in a new chapter in Limassol’s cultural scene, providing a glimpse at Four Seasons Portrait


Cypriot productions, past and present.

C U LTCUARREE th cheocola a tre m teu we se uem k

The world of Cypriot theatre holds a rich past dating back to the 3rd century BC with the ancient amphitheatres of Salamis, Kourion and Soloi entertaining the masses. In fact, the first theatre association – the ‘Union of Technicians around Dionysus’ – dates back to the 4th century AD. After an extended slumber, Limassol creative spirit reawakened in the 19th century, and the town soon emerged as a showcase of performing arts. Theatre companies resurrected the tradition of ancient Greek plays while also exploring prose, musicals and other new types of theatre. And more recently, this love of theatre merged with a desire to record the evolution of contemporary theatre in Cyprus. Individuals, theatre organisations and local authorities joined forces, and an inspiring plot unfolded… Opening Credits

Setting the Stage

The museum truly captures the beauty and wonder of the theatre. A visit begins with a detailed history (in Greek and English) of Cypriot theatre from Antiquity until 2010, shedding light on the transformation of theatre production over time. Eye-catchers include a printed copy of the play ‘Petros o Syngklitikos’, published in Larnaca in 1907, and a poster of THOC’s first play, the tragedy ‘Agamemnon’, performed in Nicosia in 1971. A journal with records of donations to OTHAK dating back to 1961 lists a grant of 5,000 Cyprus pounds by the then President of Cyprus, Makarios III, on behalf of the Cyprus government. Towering above the exhibits is an imposing photograph of Nikos S Nikolaides that captures the atmosphere of 1920s comedy. His goofy and playful expression together with the top hat and dress coat evokes images of Buster Keaton,

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In the late 19th century, Nikos S Nikolaides – an optician by profession – entertained the Limassol society as an amateur actor in countless productions. His passion for theatre inspired him to systematically collect and archive all kinds of artefacts related to his beloved pastime: posters, props, photographs, books and newspaper cuttings that are still being archived and restored today. In 1987, two years before his death, he bequeathed his collection to the Limassol Municipality. Both the

Municipality and the Cyprus Theatre Organisation (THOC) were aware that such an invaluable source of cultural history deserved a home that would preserve this very special element of Cypriot heritage. The vision of establishing a museum dedicated to theatre was conceived. And finally, in 2010, this vision began to take tangible shape, thanks to a local benefactor, Panos Solomonides. Solomonides generously bestowed an old building in downtown Limassol – the former Couvas printing house – to the local Municipality. The 500-square metre former warehouse was in a state of severe disrepair, but with great potential. Without delay, the Municipality commissioned full-scale renovation works that were undertaken by the Akis Charalambous partnership, local experts in the renovation of listed buildings. They granted the structure a second life, this time as the Panos Solomonides Cultural Centre. And within the Centre, the Theatre Museum opened its doors to the public on the 26th March 2012, on World Theatre Day. Angelina Moridou, the administrator of the new Theatre Museum says: “We are indebted to Nikolaides for his donation of artefacts, which are really the foundation stone of this institution.” But Nikolaides’s collection was only the beginning. The museum was subsequently enriched with countless artefacts donated by OTHAK (Organisation for the Development of Theatre), THOC and privately run theatre groups, both professional and amateur. Playwrights, actors, directors, set and costume designers followed suit, offering their own contributions. In a heart-warming way, the new museum united the theatre community. Indeed, the Theatre Museum is a work in progress, a unique repository that is destined to grow, as new features and artefacts are continually added to its collections.


} The beautifully renovated Panos Solomonides Cultural Centre (above) is home to the new Theatre Museum with it abundant exhibits including intricate, handcrafted costumes from past productions.

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Charlie Chaplin and other Hollywood greats of the time. Natalia Kouhartsiouk, the theatrologist of the museum, says: “One important aspect of the museum is that it commemorates past generations of actors and artists; now their contribution to Cypriot culture is timeless.” A guided tour by Natalia provides further insight into the factors that shaped the trends and styles of theatre with each new decade. She explains: “With Cyprus under British rule in the late 19th century, colonisation also brought the first printing houses to the island. Plays that were performed in coffee shops and mansions of the wealthy in Nicosia and Famagusta could be more widely promoted. After World War I, theatre transcended the simple re-enactment of important national events on public holidays, to a form of entertainment governed by artistic criteria. Even trade unions began forming their own theatre groups around the country.” Behind the Scenes

At the core of the museum you will discover ‘The Contributors’: a vast photoreel and abundant audiovisual material that pay homage to the actors, directors, designers and technicians whose collaboration – like a creative assembly line – is needed to perfect each moment presented on stage. This is also an invitation to listen to original plays broadcast on PIK (Cyprus Broadcasting Corporation) radio in the 1970s, admire Art Deco posters advertising past productions, and watch interviews with renowned actors as well as footage of memorable plays performed on the island. Portraits depict the first Cypriot actors who acquired island-wide fame and became household names – Aristides Zenon who began performing in the 1890s, Andreas Moustras of the 1920s and Irma Glasner, one of the leading ladies of Cypriot theatre in the 1930s. A step-by-step introduction to the intricacies that lie behind a production includes detailed sketches of costume designers and stage sets drafted by designers such as Giorgos Ziakas and Harris Kavkarides. Alongside miscellaneous props and musical compilations they demonstrate the mastery of Cypriot artists over the years. A gallery of beautifully designed costumes is a collage of fabrics, textures and colours from different decades. Each is a masterpiece of the dedicated Cypriot tailors who stitched and crafted every item by hand.

C U L T U R E t h e a t r e mus e um

Among the exhibits is a unique collection of retro posters of Cypriot productions,


dating back to the 1940s.


Variety Performance

The museum also features a kids' corner, where young theatre enthusiasts enjoy a hands-on experience of theatre with

Just like any theatre production, the museum constitutes a performance, starring all the important individuals who joined forces to bring it to life. Under the architectural direction of Skevi Farazi, the Panos Solomonides Cultural Centre as a whole is a harmonious combination of old and modern elements. The original stone walls and wooden beams of the printing house create an element of space while the metal panels and glass walls give structure to the museum and guide you through its winding aisles. Dr Sophia Antoniadou, a museologist, and Dr Andri H Constantinou, a theatrologist, were initially responsible for curating the project, assembling and arranging the exhibits thematically. In addition to the guided tours that are arranged by appointment, Angelina and Natalia coordinate educational events for children of all ages, from nursery to high school. Natalia explains: “We host workshops that include making masks, designing costumes, even assembling stage models and testing the lighting equipment. This helps the participants understand that theatre is a form of expression as well as a reflection of society.” Regardless of age, the museum is a truly interactive experience. It offers an in-depth encounter with the sights and sounds of theatre, as well as information from the experts on site whose passion and pride in what they do are an inspiration.

lots of fun activities.

Limassol’s New Wave

The Panos Solomonides Cultural Centre is not only home to the Theatre Museum; it also operates as a lecture theatre and function hall for all kinds of events. The complete renovation of this 19th century building is another example of the Municipality’s ‘facelift’ of the Old Town, aiming to revitalize this once neglected area. Indeed, the Theatre Museum is a groundbreaking addition to the island’s cultural landscape. A visit confirms that theatre will never cease to enchant audiences, as it is forever re-invented, just like Limassol itself.

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Theatre Museum opening hours: Monday to Friday: 9am - 1pm Tuesday and Friday: 5pm - 8pm Sunday: 10am - 2pm Tel: 25884300


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Minthis Hills – это новый уровень обитания в Средиземноморье. Выразительный стиль традиционной архитектуры сочетается с новейшими достижениями современного дизайна и прекрасно вписывается в уникальную красоту местных ландшафтов. Каждая резиденция представляет собой органичную композицию из внутренних пространств и открытых территорий, позволяя круглый год наслаждаться прекрасным климатом Кипра. Спроектированные всемирно известными архитекторами Woods Bagot, вилы Minthis Hills – воплощение непринужденной элегантности. Раскинувшись на пяти миллионах квадратных метрах дикой природы, Minthis Hills предлагает сбежать от суеты. Бескрайние просторы Minthis Hills дают возможность его обитателям оценить многообразие красоты Кипра. Высочайший уровень обслуживания клиентов Minthis Hills позволяет им иметь неограниченное время для отдыха и наслаждаться незабываемым чувством свободы. Расположенный на высоте 560 метров над уровнем моря, этот курорт представляет собой тихое пристанище с освежающими морскими бризами, и пленительными горными пейзажами.

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Four Seasons Portrait


C A R E chBocola U S Ite NE weSeS k

A Roadmap to Economic


While 2013 sees the Cyprus economy struggling, a recent study carves a roadmap to economic growth through nurturing the entrepreneurial ecosystem of the country.

and growing. An entrepreneurship ecosystem can help close this gap by fostering innovation, start-ups, access to new customers and markets and job creation. Brilliant minds often generate great ideas that, if deployed well in a fertile ecosystem, can spur organic economic growth. Research shows that opportunity entrepreneurship funded by venture capital (VC) and private equity are key driving forces in creating new jobs. Economist and entrepreneur Marina Theodotou undertook a new study, launched in November 2012: ‘Cyprus Entrepreneurship Ecosystem: A roadmap to economic growth’, sponsored by KPMG Cyprus and Cyproman Services Ltd. In it she examines the current situation and carves a roadmap to fostering an entrepreneurship ecosystem in Cyprus. The study sets a key milestone in a journey that will take a Cypriot start-up to an IPO at NASDAQ in 2020. The roadmap outlines what Cyprus can do in the next eight years to reach that goal. The study defines and highlights the key stakeholders and drivers of entrepreneurship ecosystems and VC activity. It examines how Cyprus performs in these drivers vis-à-vis a peer group of countries in the EU (Denmark, Estonia, Ireland) and Israel – the world class performer. Finally, the study identifies key opportunities for improvement and recommends a set of best practices to foster the entrepreneurship ecosystem in Cyprus from 2013. This roadmap is in line with the EU Single Market Act and EU2020 goals.

Four Seasons Portrait

The Cyprus economy is currently facing its deepest crisis since 1974, with youth unemployment over 25%, banks in dire need of capital and the country’s coffers all but empty. The Chinese character for ‘crisis’ consists of two words: ‘danger’ and ‘opportunity’. The danger now is to freeze and stare in horror like deer in headlights. Such inaction would further damage the credibility and trustworthiness of the country with devastating repercussions and continued exclusion from the global financial markets. However, there is also opportunity now – indeed, many opportunities – to turn things around. One of these opportunities is to exploit the island’s immense offshore natural gas resources, estimated at seven trillion cubic feet, as confirmed by Noble Energy, USA. This is undoubtedly a fantastic prospect for Cyprus, yet one that is at least six years away and is subject to substantial resources required to plan, mine and manage this newly found natural treasure. In the meantime, a very different opportunity and immense onshore resource is much more easily accessible: the educated youth of Cyprus. According to the ‘Mind the Gap’ report published by the EU Commission, Cyprus is among the top four countries with the best tertiary education degrees in the EU27. The other three are the UK, the Netherlands and the region of Northern Spain. Cypriots also rank first among EU27 member states in their desire to be self-employed. However, the gap between their dream of self-employment and their confidence in achieving it is wide


CU B AS R IENch E oc S So la t e we e k

Christophoros Anayiotos, Board Member and Head of Transactions & Restructuring advisory at KPMG in Cyprus says, “For us, the study is the first important step in assessing current entrepreneurship in Cyprus, and we hope it will become a catalyst for innovative thinking outside the barriers within our small country.” Speaking about the findings of the study, Marina Theodotou explains: “The key components of an entrepreneurial ecosystem include the legal and regulatory framework, culture, finance, human capital, voice of the industry and access to customers and markets. Cyprus currently trails behind in several components – including a start-up focused legal and regulatory framework and venture capital. However, Cyprus has many assets that can be leveraged to increase risk appetite, spur innovation and provide access to finance through venture capital and private equity funds. This will help articulate success stories that resonate with key opinion leaders, angel investors and venture capitalists, locally and globally.” Against all odds and despite the financial crisis, nascent grassroots entrepreneurial activity with disruptive innovation tech start-ups, hackathons, meet-ups and a start-up accelerator are sprouting in Cyprus. All of these initiatives need support: mentoring, VC funding and a strong voice in the industry. With geography no longer a decisive factor, scalability and marketability of an idea, service or product can make or break a start-up. Access to customers and markets is largely driven by sectors, and here Cyprus has two key strengths: a robust professional services sector and energy, including oil & gas and renewables. The study recommends the implementation of a tax break to angel investors as an incentive to invest in Cypriot start-ups that could propel the economy out of the slump and into organic growth. Current start-ups focus on areas such

as mobile technology, cleantech, solar power, advanced vehicle technologies, smart grids wind energy, green and blue technologies, among other things. Costas Christophorou, General Manager of Cyproman Services Ltd, says: “Undeniably, a country’s future hinges on its ability to nurture its most valuable resource: its people.” Many will recall the well-known words: The way to Carnegie Hall is ‘practice practice, practice’; and the equivalent for getting a Cyprus start-up to NASDAQ in 2020 would be ‘implement, implement, implement’! We hope to see you as one of our angel investors in NYC in seven years!

The study is available online at

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Marina Theodotou is the founder and curator of the first TEDx talk in Cyprus, TEDxNicosia ( She is an Economist (BA Honors, MA) and a Six Sigma Black Belt from Bank of America with over 20 years of professional experience in banking, financial sector development and government in the US, MENA and EU. She is the founder of Curveball Ltd ( a strategic and economic intelligence consultancy based in Cyprus.


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C We are


A birthday without a cake is like a wedding without rings! So naturally, the Four Seasons was eager to create an original gateau to mark the hotel’s 20th anniversary. In line with the pastry kitchen’s ‘rules of engagement’, Chief Pastry Chef Demetris Hadjiyannis and his team were aiming for something that is simple yet impressive; something that looks exceptional and tastes divine. Facing a blank page and all the ingredients in the world, the brainstorming for the perfect recipe began, and the winner was the Camellia Duchess: Butter biscuit broken into luscious chocolate ganache is the rich base under moist chocolate cake and creamy, Cointreau flavoured panacotta. Joining it is a bittersweet chocolate mousse with crunchy pearls, to create a small yet tall cylinder wrapped in glossy bitter chocolate. Giving this special dessert its name is a glittering, tight-petalled, handmade chocolate camellia – yet another example of Colors dedication to fine chocolate creations. And for the finishing touches, Demetris chose caramel swirls and, of course, a Four Seasons 20-year insignia. This sweet star of the pastry kitchen will debut on 1 February 2013 – exactly 20 years after the Four Seasons first opened its doors – and will be on sale at Colors café throughout the year. Join in celebrating 20 years of Four Seasons hospitality!

Four Seasons Portrait


Вилла на берегу моря…. Л И М А С С О Л









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Four Seasons - Portrait - Issue 20 2013 1st Edition  

The 20 year anniversary issue of the in-house magazine of the Four Seasons Hotel in Limassol, Cyprus, is a reflection of the hotel’s premium...

Four Seasons - Portrait - Issue 20 2013 1st Edition  

The 20 year anniversary issue of the in-house magazine of the Four Seasons Hotel in Limassol, Cyprus, is a reflection of the hotel’s premium...