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
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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
Four Seasons Portrait
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