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THE FOUR SEASONS, RECREATED Elements of style and sophistication across the fully renovated hotel A CULINARY CONCERTO Vivaldi by Mavrommatis, A union of culinary expertise LOVE FOR LACE REKINDLED Nurturing an exquisite and traditional local art


a ne w direction in hos p itality

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

After being closed for renovation over the winter, the Four Seasons has reopened its doors and is happy to welcome you again.

Renewing our promise

This is the second time in our 23-year history that we have fully recreated our hotel. In many ways, the Four Seasons has matured. Luxury has developed into sophistication; aesthetics has blossomed into finesse. Especially in the guest rooms, many of the upgrades cannot be captured in images, but must be experienced to be appreciated. Such change is the result of personal, targeted and in-depth research to establish the broad direction and finalize the details. For inspiration we examined the latest trends and innovations in elite living, before sourcing suppliers from around the world who specialize in high-end interior dÊcor. We discovered new materials, new technology, and talented artists – and in each case explored their potential to upgrade our hotel. Every decision and every choice we made was driven by our desire to create an environment with a unique and impressive identity: attractive and intelligent, with a signature of subtle exclusivity. The completion of renovations of this scope in just over four months is an achievement in itself; an achievement that reflects the values and culture of the Four Seasons as a family business. Whatever we do is infused with a passion that goes beyond corporate planning and strategy. We take personal pleasure in seeking and finding not only major ways to improve our hotel, but also discreet details that make a difference. Because welcoming you in our hotel is like welcoming friends at home. The new Four Seasons is now a reality. It is an expression of our determination to maintain our leading position in the region by anticipating your needs and wishes. Above all, it is our way of renewing our promise to offer you genuine hospitality that is recognized as the Finest on the Island.

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LIMASSOL 23 Byron Str., 3727, T: 25365222 NICOSIA 24 Stasicratous Str., 1065, T: 22766363 PAPHOS 50 Apostolou Pavlou Str.,8046, T: 26930030

PISSOURI Columbia Beach Resort

PUBLISHER Tasos Polydorou CREATIVE DIRECTOR Eleni Polydorou EDITOR Dina Mylordou SENIOR DESIGNER Maria Nicolaou ADVERTISING SALES Katerina Kyprianou CONTRIBUTORS Gina Coleman Kristy Eliades Alexia Evripidou Yiota Mallas Paula Manoli Alix Norman PHOTOGRAPHY Louca Studios Christos Papantoniou Jo Michaelides Dinah Kaprou DEC Audiovisual photography PRINT PRODUCTION Laser Graphics Ltd

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

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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.

Inside 1 9 11

RENEWING OUR PROMISE Message from the Executive Chairman MISSION ACCOMPLISHED Welcome message from the Executive Director THE FOUR SEASONS RECREATED Elements of style and sophistication across the fully renovated hotel

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AT YOUR SERVICE Meet the Four Seasons Management Team THE FOUR SEASONS RESIDENCES A new concept in luxury living LIMASSOL DIARY Don’t miss the main highlights of Limassol’s cultural scene ESSENCE OF EXCELLENCE The Four Seasons Spa embraces the benefits of aromatherapy FRONT SEAT TO FASHION Unveiling the new in-house boutique TIMELESS DAIQUIRI Tracing the story of the popular Caribbean rum creation DINEAROUND A gourmet excursion exclusively for Four Seasons guests


54 60 68 72 80 86 97 104 108 112

A CULINARY CONCERTO Vivaldi by Mavrommatis, a union of culinary expertise


DELECTABLE DUMPLINGS A gastronomic sub-culture of Cantonese cooking BOUTIQUE BREAD The new Four Seasons bakery prepares a feast for the eye and a treat for the palate Love for lace reKINDLED Nurturing an exquisite and traditional local art COLOURS OF CYPRUS Exploring the creations of artists inspired by the local landscape


Dafermou Uncorked The source and secrets of the Four Seasons house wine Great Ideas on the move Award-winning startup, made in Limassol CYPRUS PERSONAL TAXATION Examination and applications of a most favourable regime INSIDE STORY


Four Seasons award-winning junior chefs Four Seasons Portrait


Marc Cain Store | 230, Makariou III Ave. | Limassol | Tel.+ 357 25029400 | Mob. + 357 99573752 Marc Cain Store in Store | 36, Georgiou A’ Str. | Natia House | Limassol | Tel.+ 357 25313126

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

Since we reopened, we have had some wonderful feedback from both new and regular guests about the hotel's renovation, and we will continue to make significant improvements in every area of the hotel.


accomplished Welcome to our newest edition of Portrait Magazine, and welcome to the new Four Seasons Cyprus. Closing a hotel of this size for over four months and then reopening it is a mammoth task in itself; everything has to be cleaned, serviced and safely stored away. Renovating over 80% of the hotel in the same time period was a Herculean task! In the first four days of closure the entire Colors building was demolished. Over 7000 pieces of furniture were brought down from the bedrooms and the public areas, stored, sold off and removed from the premises in only five days. Teams of workmen moved in, destroying every bedroom, breaking down the walls and ceilings in the ballroom and Vista bar, and creating a gaping hole over six metres deep where once stood the old adults pool! It was heart-wrenching to witness, but we knew it was all for the best; that everything would be rebuilt, and the result would be more functional, more elegant, more inviting and more impressive than ever before! Only 144 days later, that vision became a reality as the hotel reopened, like a phoenix rising from its ashes, and indeed it was everything we expected it to be. We are still working on the new Colors CafÊ, which will arrive in early 2017, along with the Residences that will add to the hotel’s luxury inventory. For now I would like to take this opportunity to thank all our staff that worked so hard, first to close the hotel and then to reopen it. We could not have achieved what we did without their hard work, dedication and determination to get the job done. Our guests are now living and breathing the results of that dedication, and on the next few pages you can see the results of all that work in brief. Enjoy the contents of this edition of Portrait, and more importantly, enjoy


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your stay with us; everyone at the Four Seasons is committed to delighting you!


T H E F O U R S E A S O N S n e w look

The Four Seasons

recreated Renovations and upgrades are a regular item on the Four Seasons agenda, and they are always a response to the question: “How can we make the Four Seasons better?” The most recent facelift, however, went far beyond the scope of the annual improvements, to fully recreate the hotel as the Four Seasons renews its promise to offer you ‘the finest on the island’. While some changes are more visible than others, all were fuelled by the same vision: to integrate 5-star hospitality into an experience that addresses the senses as well as your overall state of mind. Note and enjoy every detail…

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T H E F O U R S E A S O N S n e w look

Furnished with finesse In the reception and lobby area, every change bears the signature of world-renowned designers and exclusive brands. The furniture has the Italian flair of Minnoti and Zanotta. Pieter Adam table lamps, Philippe Starck mirrors and Stepevi rugs enhance the new look of contemporary sophistication.

Lighting up your stay There is no doubt

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that the first impressions of the new lobby and reception area will be defined by the delicate artistry of the Lasvit chandeliers. Italian designers craft Bohemian crystal to deliver these handmade lighting installations that were handpicked in the Czech Republic.

Warm and wooden Offsetting the cool radiance of marble and crystal, fine carpentry makes an appearance both indoors and outdoors. Based on designs by KCA International Designers, a firm that has left its mark in every corner of the globe from London to Shanghai, the plans were meticulously executed by local contractors, in line with the hotel’s policy of supporting the local economy.

Bar specials

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Cypriot talent was put to the test – and flourished – in the redecoration of the Vista Bar. The challenge was to achieve a more contemporary look without sacrificing the cozy feel that the Vista is known for. The illuminated bottle stand behind the bar adds a very special twist.


T H E F O U R S E A S O N S n e w look

Inland expansion All the guest rooms in the main building as well as the beach studios have been completely renovated – delivering a new room type in the process. The 45 Inland Rooms have absorbed their former balcony space to create an expanded room and larger bathroom, ideal for those who appreciate the luxury of additional space in a standard double room.

Colour your day

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In all rooms, the new luxurious bathroom features a chromatherapy shower that will bathe you in a kaleidoscope of colours for an utterly soothing and refreshing miniature spa experience.

Smart & easy In addition to the contactless key cards, new touch-oriented Lutron smart room technology allows you to control all room functions from the panel near your bed: air-conditioning, various lighting settings and combinations in the room and bathroom, curtains, and even the ‘do not disturb’ notification outside your door.

Tablet trends

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The in-room Suite Pad tablet and charger is the ultimate room amenity for the tablet generation. In addition to providing remote access to all Lutron controlled room functions, the Suite Pad puts the hotel’s fully-fledged information system at your fingertips. Find out all you need to know about the hotel restaurants and weekly activities, book spa treatments, request late check-out, book your next visit, check weather forecasts, browse the internet, and log in to your favourite social media to communicate and share your experience.


T H E F O U R S E A S O N S n e w look

Family lagoon So much has changed around the main family pool... After removing the central palm island to create more bathing space, the pool was fully retiled and enhanced with jacuzzi and air bubble beds. To complete the picture, the Splash Pool Bar was recreated with a new pergola to match the adjacent CafĂŠ Tropical.

Adult escape

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Reconstructed from scratch, the new infinity pool reserved for adults is irresistible by day and simply dazzling by night. With its glass wall, jacuzzi beds and air bubble beds, this outdoor temple of relaxation literally begins to twinkle after sunset, creating an unparalleled poolside ambience.

T H E F O U R S E A S O N S n e w look

Indoor invigoration The indoor pool has been significantly enlarged to allow you to enjoy a proper swim during any weather, with ample space to relax on the sunbeds with open garden views through the French windows.

For those who want to give their circulation a power boost, the indoor pool area now includes two steam baths and an ice room in addition to the existing sauna. Four Seasons Portrait


Tiffany Boutique Limassol Olympic Residence Towers, 28th October Street, Tel. +357 25582777 TiffanyBoutiqueCyprus tiffanyboutiquecy

T H E F O U R S E A S O N S n e w look

Ballroom elegance Redesigned by KCA International Designers, the Ballroom with its stunning new look, LED lighting and magnificent metal mesh with fibre optic chandeliers by Sharon Marston is one of a kind in Cyprus. Unlimited lighting, seating and dĂŠcor variations will give your social and corporate functions a customized, exclusive dimension.

Born for business

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For high-level business in a VIP environment, a new Executive Boardroom for up to 18 guests adds yet another option to the hotel’s collection of meeting rooms. Smart room technology allows the host to close the blinds, dim the lights, lower the screen and switch on a projector, all with a single switch.

36, Georgiou A’ Street, Natia House, Shop 6-7 | P. Germasogeias | 4047 Limassol Tel.:+357 25 028 788 | Mob.:+357 99 435 172 or +357 99 573 752

T H E F O U R S E A S O N S n e w look

Designer shopping As the Four Seasons boutique continues to attract selective clients, the time was right to expand and divide the boutique into two: ladies fashion on one side of the corridor, and menswear on the other. The additional space and new interiors were designed to accommodate a greater variety of high-end collections, shoes and accessories, and allow you to fully enjoy your exclusive shopping experience.

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Villas on Step out of your villa and onto your yacht. Relax at the beach or the spa. Dine and shop in the heart of the most vibrant city in Cyprus. This is what we mean by living on the sea. For information on ready to move into villas at Limassol Marina contact +357 25 020 020 Living on the sea

T H E F O U R S E A S O N S n e w look

Kitchen reform A radical overhaul and upgrading of the Café Tropical kitchen aimed for better functionality and higher productivity. Ultimately, the new kitchen has created a better work environment for our staff, which in turn has streamlined our service for the benefit of all our guests.

Sweet & savoury The new pastry kitchen and full-scale bakery may be hidden from view; but their amazing output of homemade breads and desserts is served in all our restaurants as well as at Colors Café, which will re-open in February 2017.

Winners among us

Don’t miss your chance to participate in our quarterly prize draw for a free holiday at the Four Seasons, by completing our new online questionnaire which you will receive by email the day after you check out. The lucky winners of the last prize draw were Mr Nikolai and Mrs Svetlana Sivkov from Archangelsk in Russia, who enjoyed a wonderful week with us in June 2016. Four Seasons Portrait


Mr Nikolai and Mrs Svetlana Sivkov, the winners of our prize draw for the last quarter of 2015, pictured here with Four Seasons Executive Director Nick Aristou (left) and Quality & Public Relations Manager Krystyna Michaelidou (right). The winners for the second quarter of 2016 will be announced in August.

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


service As the number of local and international awards that the Four Seasons has received continues to grow, it becomes ever more evident how much the long-standing management team and their staff contribute to the hotel’s achievements. After all, such awards are all based on guest feedback, which in turn is the result of the attention our guests receive. Meet some key members of the team and talk to them. Remember, they’re always there to serve you.

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Foundations of Hospitality









Assistant Hotel Manager

HR & Quality Director

Financial Controller

Group Chief Engineer



Krystyna Michaelidou



Quality & Public Relations

Duty Manager

Reception Manager





Food & Beverage

Food & Beverage



Adm. & Sales Manager

Service Manager

Assistant Food & Beverage

Food & Beverage

Service Manager


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

Smooth Operation











Purchasing Manager

Assistant Chief Engineer

Back of House Manager

Executive Housekeeper

Reservations Supervisor

Culinary Arts

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Seasons Oriental




Head Chef

Executive Chef

Executive Sous Chef

Executive Pastry Chef

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


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Assistant Maitre d’Hotel

Restaurants Manager

Assistant Maitre d’Hotel



Bars Manager

Bars Manager

Kyriacos Theodotou


Savvas Papathomas

Restaurant Supervisor

Restaurant Supervisor

Banqueting Supervisor


Seasons Oriental

Head Sommelier

Dandelion rings Flowers collection 18K white gold Moonstones, black diamonds, diamonds

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

Developing the Business











Sales & Marketing

Corporate Sales

Sales Executive

Conference & Incentive

Digital Marketing





Fashion and Leisure

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Kindergarten & Moments



to Enjoy Supervisor

Shiseido Spa Manager

Fashion Director



Le Club Actif Sports Manager

6 Menandrou Str, 1066 Nicosia, Cyprus

Tel. +357 22873748 Fax +357 22873749

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P R O P E R T Y lu xu ry livin g

The Four Seasons

Residences Muskita Hotels, the owners and operators of the Four Seasons in Limassol, are proud to present their latest project, the Four Seasons Residences, a new concept in luxury living overlooking the sea.

Tak i n g s h a p e Premier seafront residences, adjacent to the Four Seasons Uncompromising quality Exceptional design One to four-bedroom homes High-spec interiors Home technology Four Seasons hotel services & facilities … for living, Four Seasons style

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In Limassol, all eyes are on the new building that is taking shape adjacent to the Four Seasons – and the structure is bound to attract even more attention day by day, as the Four Seasons Residences gradually approach completion, scheduled for April 2017. Like all Muskita Hotels projects, the Four Seasons Residences are the immediate response to a very specific demand. The limited number of private homes in the building are a viable alternative for regular and long-staying Four Seasons guests, but also a tempting proposition for buyers seeking an exclusive property in Limassol, that is the equivalent of the hotel in the hospitality industry: the finest on the island. The upscale Residences occupy the upper floors of the building which houses the new Colors café on the ground floor. Properties range from a one-bedroom base in Limassol to a four-bedroom entire floor apartment, all with stunning and uninterrupted sea views. A limited number of apartments are for sale, and others will be reserved for the hotel, to be let as luxury suites. As a whole, the new project bears the signature of the Four Seasons, offering buyers the assurance of high-spec construction, exclusive design, and personalized service. Externally, the Four Seasons Residences are an example of sophisticated contemporary urban architecture. The emphasis is on geographical orientation that makes the most of the building’s seafront location, combined with privacy and security of the residents, with separate entrance, concierge service, and gated parking. Inside, fixtures, finishes and home technology are a generation ahead of the rest. It’s a blueprint that is aligned with the exceptional lifestyle that the Four Seasons Residences were designed to provide. Properties can even be delivered fully furnished, ready to welcome their new owners. One of the most enticing features of the Four Seasons Residences is a menu of à la carte VIP services that are available upon request. These include everything from full housekeeping to catering, and from personal shopping to away-fromhome and in-residence services. In short, the Residences allow their owners not only to feel at home, but to actually be at home at the Four Seasons.



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


four seasons



All year round, Limassol and its neighbouring localities invite you to enjoy a wonderful array of different cultural experiences. From traditional events and festivals that embrace the island’s history, traditions and local produce, to premier performances of world-class dance, theatre and music, the cultural calendar is always inspiring, while national and international sporting tournaments offer spectators a thrill. Consult our diary and choose your favourite events.

August Art Exhibition : Falcons at Kolossi The historical setting of Kolossi Medieval Castle is a fitting venue for the exhibition of four series of paintings by artist Lefteris Olympios that are inspired by the Medieval history of Cyprus, as recounted in Leontios Machairas’s Chronicle. The exhibition opened in April within the framework of the 2016 celebrations for the International Day for Monuments and Sites, and runs until the end of August. It is the first solo exhibition to be held at the monument. Monday - Sunday: 08:30-19:15 Kolossi Medieval Castle Tel: 2593 4907

August 25 - September 4 L i m assol Wine Festival Wine flows freely at this hearty celebration of the Limassol region’s long-standing winemaking tradition. The festival is one of the largest and most attended events on the island, attracting thousands of people every year. Aside from sampling a wide selection of wine and traditional food, a rich cultural programme includes entertainment that will appeal to all the family, from singing and dancing, to magicians and puppet shows. Both large, local wine producers and small, independent

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wineries take part to showcase their vintages. The full programme can be accessed on the municipality’s dedicated Wine Festival website closer to the date. 20:00, Municipal Gardens




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


SEPTEMBER Dancecyprus 10th Anniversary Gala


SEPTEMBER 18th Pafos Aphrodite Festival – Mozart’s ‘Don Giovanni’


SEPTEMBER Koumandaria Festival

August - September

Art Exhibition: ‘Summer Group Exhibition 2016’ This exhibition of painting, sculpture and ceramics by over 30 Cypriot and Greek artists features original pieces in a variety of styles and techniques, and will be open till the end of September. The gallery – which is housed in an old two-storey residence in Limassol’s old town – has been operating for 30 years, hosting exhibitions, cultural functions and events both inside the building and in its large garden. Tue - Fri 10:00-13:00 & 16:00-19:00 / Mon & Sat 10:00-13:00 Gallery Morfi (behind castle/port), Tel: 2537 8733,

August See F est Cinema Screenings See Fest is an annual programme of open-air cinema on the beach that takes place in Pafos throughout August and is being held under the banner of ‘The European Capital of Culture Pafos2017’. This year’s screenings highlight individual stories, lives and the places that define them. Included in the programme is Woody Allen’s ‘To Rome with Love’ (2012), and multi-award winner ‘Paris I Love You’ (2006). The detailed programme, complete with synopsis for each film, is available on the Pafos2017 website. 20:30, Municipal Beach (S.O.D.A.P.), Pafos

September 3 August

The organisation ‘Dancecyprus’ has been performing on the island for


10 years and is marking this special milestone with a 10th Anniversary

Tours and T races

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Dancecyprus 10 th A nniversary Gala

Gala. The event will feature a specially commissioned and choreographed

A series of excursions and visits

production, collectively created by choreographers of the world famous

to Pafos communities are on the

Royal Ballet (Covent Garden, UK), the Royal Ballet of Flanders (Belgium), and

‘Pafos2017’ cultural programme in

Dancecyprus. Principal and Soloist dancers from the Royal Ballet and Royal

the run-up to the town becoming ‘The European Capital of

Ballet of Flanders, including two of the Royal Ballet’s renowned Principals –

Culture’ next year. The field trips and outings include visits to

Edward Watson (MBE) and Japanese star Ryoichi Hirano – will be on stage.

Tzelefos Bridge, Androlikou, Vretsia, Makounta, Melandra and

20:00 (main event)

Souskiou villages, with special emphasis on their inhabitants.

Wine producing villages, Troodos

For further information, visit the dedicated Pafos2017 website.

September 2, 3 & 4 18 th Pafos Aphrodite F estival – Moz art’s ‘Don G iovanni ’ The Pafos Aphrodite Festival takes place each year against the backdrop of the Medieval castle and harbour. This year’s performance is Mozart’s popular opera ‘Don Giovanni’, which premiered at the Estates Theatre in Prague in October 1787. The opera is a co-production by Parma Opera Organisation C.E.F.A.C. with the participation of the Cyprus Symphony Orchestra. 20:00, Medieval Castle, Pafos. Tel: 2682 2218

September 3 - 4 Kou mandaria F estival The wine producing villages of the Limassol district which are located in the Troodos mountains are home to the island’s sweet dessert wine, Koumandaria (Commandaria), the oldest named wine still in production in the world. To celebrate this longstanding and significant history of wine making, the villages collectively hold a festival with Koumandaria sampling, demonstrations of how it is made in the traditional way, and a programme of folkloric entertainment. The full programme will be available closer to the date. 20:00 (main event) Wine producing villages, Troodos



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

11, 18 & 25




September & October (all month)

Kypria International Festival Now in its 26th year, the annual Kypria Festival brings local and international artists to venues across the island for a premier programme of dance, theatre and music. The Greek name ‘Kypria’ means ‘Cypriot’, which reflects the theme of the event – the traditions and authenticity of Cyprus and its people. The full programme will be available on the official website in the run-up to the event, as well as on the website of Rialto Theatre, which hosts various events of the festival.,

September 11, 18 & 25 Grape F east Among many other viticultural activities, the Limassol district villages in the Troodos mountains also make an abundance of traditional products with grapes and their by-products, including the grape sweets ‘palouze’ and ‘soujouko’. The annual grape celebration – which the villages hold in turn on different dates – showcases the traditional methods for making the sweets, offers samples of delicacies and wines tasting, and also includes

Once a year, the Oleastro Olive Park in Anogyra village complements its

a folkloric entertainment programme. The villages

museum, olives groves and ecological mill with a festive day dedicated to

of Vasa, Lofou and Arsos hold their events on

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October 2 Day of the Olive

the Cyprus olive. During the event, visitors can sample olive and olive oil

September 11, 18 and 25 respectively, while the

recipes, and learn all about the history of olive cultivation on the island. The

villages of Koilani and Vouni celebrate on 2 and

celebration also includes a folkloric entertainment programme. The park and

18 October respectively. For transportation to the events, contact the CTO Information Office.

museum are open for visits throughout the year. The gift shop focuses on local olive oil products.

CTO Information Office, Germasogeia

Anogyra village, Tel: 9956 5768 / 9952 5093

Tel: 2532 3211,



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




OCTOBER Kyperounta Apple FestivaL


15 -21 13 - 23



OCTOBER FIA Middle East Rally Championship

October 8 & 9

Kyperounta Apple Festival With a reputation of growing the island’s best apples, the village of Kyperounta celebrates its juicy crop with a two-day festival that welcomes visitors to its mountainous environs and offers them a taste of everything apple! The open-air market features fresh seasonal apples, apple pies, apple cider vinegar and other products. The activities programme includes an apple pie baking contest, apple exhibition, village tours, folkloric entertainment and seminars on the many benefits of apples. Kyperounta village, Troodos,

October 7 - 9 FIA Middle East Rally Championship (Cyprus Rally) Spectators can watch the fast-paced thrills of this mixed surface car rally amid the beautiful panoramic views of the Troodos mountains as local and international drivers race the narrow and winding mountain roads. The Cyprus Rally is part of the events calendar of FIA (F�d�ration Internationale de l’Automobile) – the governing body for world motor sport, and the federation of the world’s leading motoring organisations. Spectators are advised to wear sensible shoes and adhere to the safety regulations. Further details will be published on the rally website in the run-up to the event. Troodos mountains

October 13 - 23 Lemesia Sports Festival Athletes and teams of local, global and Olympic level come together to compete in various sporting disciplines during the island’s largest sporting event. Different tournaments and races, from water-based sports and contact sports to running, cycling and rhythmic gymnastics, are held across multiple locations. For the non-

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sporty, there are also parallel events such as photographic exhibitions. All venues, events, start times and locations will be available on the municipality’s website closer to the date.

October 12 Theatre: ‘Art’ A Russian adaptation of Yasmin Reza’s acclaimed play ‘Art’ will be performed at Rialto Theatre, directed by Patrice Kerbrat and starring Igor K Ostolevskiy, Mikhail Filippov and Mikhail Yanushkevich. The comedy, which raises questions about art and friendship, premiered in 1994 and enjoyed a long run on both New York’s Broadway and in London’s West End. 19:00, Rialto Theatre, Tel: 7777 7745

October 15 - 21 International Short Film Festival of Cyprus Cinema lovers are sure to enjoy the selected films of the island’s official short film festival, which screens fiction, documentaries, experimental, student and animation by both local and international directors – all with English subtitles. The films are judged and awarded on a national and international level by a panel that includes international film-industry judges. Cinema workshops and dialogues with directors also take place alongside the screenings. The festival is co-organized by the Ministry of Education and Culture and Rialto Theatre. Full programme details will be published online. Rialto Theatre Tel: 7777 7745 (box office) / 2534 3902 (information)

October - December Germasogeia Walks Discover Germasogeia on foot with the municipality’s free, weekly walking/ coach tours. The first walk, ‘A Village Blessed with Water’, leads you to the interesting buildings of Germasogeia and to its dam, and offers historical information on both. The second walk is titled ‘Discover the Natural Environment of Germasogeia’ and focuses on the area’s natural beauty. An additional walk along the Cyprus Forestry Department’s nature trail is also available. Each walk is three hours long, starting and finishing at the CTO Information Office, and is led by a qualified and licensed tour guide. 10:00-13:00 CTO Office, Dasoudi Tel: 2532 3211

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

24 - 27

6 &13

NOVEMBER 11th 4-day Cyprus International Challenge



NOVEMBER Contemporary Dance: The Elephant

18 &19



NOVEMBER Cyprus Jazz and World Music Showcase

November 18 &19

3rd Cyprus Jazz and World Music Showcase Limassol jazzes it up during this two-day event that brings jazz and world music artists to the stage in a series of performances at Rialto Theatre. In addition to offering audiences a quality, niche music event, the showcase also provides a valuable platform for contemporary music creation, where original works can be debuted. 20:00, Rialto Theatre, Tel: 7777 7745 (box office) / 2534 3902 (information)

November 6 Contemporary Dance: The Elephant Rialto Theatre presents ‘The Elephant’ – a modern dance performance choreographed by Milena Ugren Koullas. Milena and her musician husband George Koullas have presented their collaborative work at different festivals in Cyprus and abroad, winning at the 2007 New Europe Festival in Prague and receiving nominations at International Choreographic Competitions in Germany. 20:30, Rialto Theatre Tel: 7777 7745 (box office)

November 24 - 27 11 th 4- day Cyprus I nternational C hallenge Four different races – a 6k time trial, a multi-terrain

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November 6 & 13 Zivania Festival Limassol’s mountain villages Alona and Pelendri are major producers of the potent Cypriot drink, Zivania, and hold annual celebrations where visitors can watch the traditional distillation process and enjoy

half marathon, an 11k mountain trail run and a 10k

a folkloric entertainment programme and traditional stalls. Zivania is

City Run – take place during the four days of this

unique to the island and is made with grape pomace (pulp, peel, stalks

staged running event that offers stunning views of the

and seeds) that is mixed with high-quality dry wines and left to mellow

Akamas Nature Reserve along its picturesque route.

for six months. For more information and the programme, visit the

The event culminates in a celebration of music and a

Troodos tourism website closer to the date.

gala dinner where prizes are awarded. Akamas, Pafos, Tel: 2688 0878

Alona / Pelendri, Troodos,



+ 3 5 7 2 5 3 514 3 3

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



december Cyprus Symphony Orchestra Christmas Concert

NOVEMBER Cyprus Aphrodite Half Marathon


Christmas in Limassol Share the festive spirit in Limassol and enjoy a variety of different seasonal events. The municipality’s organized events and activities take place across the town and include a Christmas train, Christmas village with stalls and crafts, and a wide range of performances, including carol singing choirs. The town is brightly festooned and Santa also makes an appearance or two! The full programme of all Christmas events and activities organized by the municipality will be available on its website at the beginning of December.,

November 27 Cyprus A phrodite Half Marathon The Cyprus Aphrodite Half Marathon and 5k Fun Run are among the island’s main running events of the year. The marathon is open to both professional and amateur runners, age 16 and up, and has no

December 21

time limit. There is no age

C yprus Sy m phony Orchestra C hrist m as Concert

restriction for the Fun Run,

One of the favourite fixtures of the Christmas entertainment calendar is an

which is especially enjoyed

annual Christmas Concert performed by The Cyprus Symphony Orchestra

by younger runners. The

in the spirit of the season. Founded in 1987, the orchestra is the island’s

route is accompanied by

official orchestra and regularly performs themed and seasonal concerts,

beautiful coastal views. The

with other performances also taking place before Christmas. For details on

event ends with an award

the Christmas Concert, visit the venue’s website or the official CSO website

ceremony and gala dinner.

at the beginning of December. Rialto Theatre Tel: 7777 7745 (box office) / 2534 3902 (information)

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IMPORTANT NOTICE: Although all events have been confirmed and were correct at the time of going to press, we recommend contacting the organizers closer to the date of each event, in case of short notice changes or cancellation due to unforeseen circumstances.

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essence of excellence

As the exclusive representative of Shiseido spas in the Eastern Mediterranean, the Four Seasons maintains its world-class standards by embracing change, sourcing the best brands and putting them in the hands of experts in the field.

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S P A a rom a th e ra p y

Aromatherapy Associates, a brand that is synonymous with high purity products and respect for the environment, is


represented in Cyprus exclusively at the Four Seasons Shiseido Spa.

Enter the Four Seasons spa and you will instantly notice the change: not only has the reception area been fully remodelled, but it has also welcomed a new manager, Anna Donovan. Anna may be new to the Four Seasons, but her experience in the wellness industry spans over 25 years of service in awardwinning spas in the UK, Greece and Cyprus; and she’s delighted: “It’s a privilege to explore new approaches with the fantastic specialists here at the Four Seasons,” says Anna. With two massage therapists from Thailand joining her international team from Thailand, the UK, Russia and Cyprus, Anna looks forward to enriching the range of spa services that tap into a unique diversity in terms of techniques and approaches. The result is a wealth of knowledge that supports the spa’s extended set of signature treatments. “Every member of our team is a leader in her own field. By capitalizing on their collective input, we can really engage our clients and offer them unique and personalized treatments.”

Essential Wisdom

Personalized Pampering Aromatherapy Associates’ product collections address specific body and skincare needs – from rehydration and antiageing, to acne or skin distress due to excessive exposure to the sun – to enhance your chosen spa treatment. For body wraps and massages, the Revive blends will help stimulate and activate the mind, thanks to their energizing properties. The Supersensitive range is especially formulated for pregnant women and for post-pregnancy treatments. Men are not neglected either: the Refinery range for male grooming contains lavender, geranium and peppermint to intensify the cooling and hydrating process of facials, massages and exfoliation treatments. With Aromatherapy Associates’ retail range available to take home, one visit to the spa can pave the way for a refreshing new wellness regime. Essential oils can transform our physical, mental and emotional wellbeing. “Our goal is to create and develop signature treatments that offer a concentrate of highperformance products combined with the skills of our therapists for the benefit of our guests,” says Anna, as she looks forward to meeting and welcoming all the Four Seasons’ regular as well as first-time guests.

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Many face and body treatments on the new spa menu are accompanied by aromatherapy to complement the holistic benefits they offer. Known as one of the oldest wellness practices, aromatherapy has its origins in aromatic medicine that began 6000 years ago in the ancient civilisations of Egypt, Greece and India. It featured heavily in Ayurvedic medicine as a means of soothing mind, body and spirit; Hippocrates recorded aromatic baths – using essential oils – as a fundamental component of a healthy daily routine. Although essential oils are extracted from aromatic plants and applied to the skin, their effect reaches much deeper, making them the ultimate nectar for the body’s nervous system. As they penetrate into the blood stream, the molecules of essential oils act as invisible therapeutic agents, with a healing effect on a cellular level.

This natural health-promoting potential of essential oils is captured in a collection of blends by Aromatherapy Associates, which are now available at the Shiseido Spa, ready to unleash their power. Exclusive to Cyprus, this artisan company prides itself on the purity of their plant extracts and the powerful properties they harness. As a company that converts its respect for the environment into real-life action, Aromatherapy Associates uses recyclable materials and natural foaming effects, and bans the use of paraffins, parabens and other controversial ingredients commonly found in commercial brands.


F A S H I O N in-h ou se sh op p in g

p h o t o g ra p hy LOUC A STUDIOS

front seat to

FASHION The extensive renovation of the Four Seasons focused on upgrading and emphasizing the unique experience guests enjoy during their stay; and the hotel boutique is a prime example. With its customer-oriented interior design and new as well as established labels, the recreated boutique offers you a front seat to high-end fashion.

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F A S H I O N in -h o us e s h o p p in g

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For most people, there’s more to shopping than buying; because it’s not (only) about the destination – the actual purchase – but more about the journey. Walking away with items you have fallen in love with is the cherry on the cake, but browsing, feeling fabrics, comparing colours and cuts can be equally satisfying. And at the Four Seasons boutique, it is. Visit the hotel’s temple of exclusive fashion, and you will discover a completely new and inviting look. In close collaboration with the hotel’s management, the new boutique was conceived, designed and developed by Demades Design Studio, one of the most prestigious European Design Studios specializing in unique corporate, retail and residential projects. Spacious interiors, seamless design and dynamic lines are highlighted with metallic finishes, polished steel and leather trim detailing. The women’s section features softer white pearl shapes, while the men’s section is marked by a more masculine, bold design in graphite metallic tones. But ultimately, the new design serves a single purpose: to provide ample and comfortable space for you to appreciate each item you are interested in. In terms of brands, two new designers will be joining the established classics in Fall 2016: Dsquared2 and Pleats Please by Issey Miyake. Founded by the Canadian Dean twins in 1993, Dsquared2 is a provocative mix of Canadian wit with refined Italian tailoring, know for its attention to detail, which delivers a unique concept of alternative luxury. It is a brand that appeals to all ages, yet it features a touch of youth. Cosmopolitan – rather than typically Italian – elegance is in accord with street lifestyle, the beach and nightlife. Pleats Please by Issey Miyake was launched in 1993 and sees the value of design in its integration into the everyday life and comfort of the wearer. Its signature is an innovative process: the clothes are first cut and sewn together from fabric three times larger than the finished garment, then sandwiched between sheets of paper and handfed into a pleating machine. From tube dresses to cardigans, skirts and pants, the clothes emerge with permanent pleats. Vertical, horizontal and zigzag pleating is used to create different effects and architectural shapes to clothing that fits all shapes and sizes. The garments store easily, travel well, require no ironing and can be machine washed and dried within minutes. Shapes are simple, colours diverse, and the final result is absolutely fabulous – just like your overall Four Seasons shopping experience!

Available at

Four Seasons Boutique

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Andria Vladimirou,

the only woman behind the Vista Bar, will help you identify your preferred

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summer blend.

B A R Creative C om e b a ck


Daiquiri Whether it’s simply shaken or a fruity blend, the daiquiri represents summer with every sip. We trace the story of this rum creation from Caribbean secret to beloved beverage worldwide.

P Classic

The original Cuban export is a classic

concoction with a balance of sugar and lime creating the quintessential rum enhancer. It’s simple, refreshing and


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JO Mic haelides

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infinitely versatile.


B A R C r e at ive Co me ba ck


Passion Fruit

A fruit that always lends full flavour to

A tale of the tropics on your palate

whatever drink it is muddled in.

as rum meets Caribbean fruit.

any premium rum seep through the rich, intense flavours of fresh raspberries, boosted by raspberry syrup.

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P Hints of chocolate, coffee and caramel in

Liqueur, syrup, purĂŠe

and the seeds of passion fruit join forces to create an explosion of tangy and zesty notes.


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Hemingway is said to have breezed through fifteen rounds in one sitting, while F Scott Fitzgerald was the first novelist to record the drink, and John F Kennedy sipped daiquiris at highbrow functions. Yet despite its avid and persistent following, the daiquiri has often been disregarded as a respectable frozen blender drink. Such indifference, however, is undeserved; mixed by knowing hands, the classic and its modern twists certainly justify their presence on any cocktail menu. At the Four Seasons’ Vista bar, you can rest assured that these shaker creations are a far cry from the syrupy slush of tourist traps. The original daiquiri – a trio of rum, lime and sugar – is unbeatable in its balanced simplicity, which matches its humble origins at the turn of the last century. Daiquiri is the name of a beach in Cuba, where in 1896, an American engineer named Jennings Cox is believed to have conjured up the famous medley of ingredients. At a party he was hosting, he ran out of gin and opted instead for rum, which was plentiful in Cuba – as were limes and brown sugar – and the combination was later discovered on a recipe card with his handwriting. With the sizzling heat governing Cuba’s nightlife scene, it was only a matter of time before a bartender at Havana’s ‘Floritidita’ bar added shaved ice to the ingredients and whisked it all in the blender. Thus, the frozen daiquiri was born in the late 1920s and the coupe glass became the new trend in stemware. At the Four Seasons, the daiquiri’s popularity followed a similar pattern. “The classic mix was a favourite when the hotel first opened, but in the 2000s, cocktails began to become more experimental and adventurous with the addition of crushed ice and fruits to mixology,” explains Michalis Antoniou, from the Vista team. But the tide turned again, and over the past ten years, frozen daiquiris have decisively taken centre stage. “We make the most of any fresh fruit available and suggest different combinations to our guests,” says Michalis. The Vista team has presented a rainbow of coloured cocktails over the years, with strawberries, pineapple, banana, mango, and peach among the many seasonally changing flavours. Daiquiri remains the iconic symbol of exotic tropical climes, and for many, it complements any occasion beside a body of water, be it beach or pool. The original recipe has an unrivalled purity and clarity of flavour, but its fruity varieties are equally irresistible to all taste buds. It’s easy to get distracted by the deluge of fancy new cocktails, but a daiquiri has earned its place as a timeless celebration of summer.


DINEaround A gourmet excursion


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S e a s o n s O r i e n ta l

S e a f o o d Ba r




Fine Mediterranean

Authentic Oriental

Fine Seafood and Sushi

Opening time: 19:30 Last order: 23:30

Opening time: 19:00 Last order: 23:00

Opening time: 19:00 Last order: 23:00

Combining award-winning Italian cuisine and the Four Seasons long-standing relationship with Cypriot Chef Andreas Mavrommatis from Paris, the new Vivaldi by Mavrommatis serves an extended menu of fine and fresh Mediterranean cuisine. Culinary highlights originating in Spain, Italy, Greece and Cyprus are enhanced with Four Seasons ambience and service.

Boasting a regular flow of awards, Seasons Oriental is known to serve authentic Oriental dishes in the high style of sophisticated Hong Kong cuisine. Chef Kenny Keung has mastered the practice recommended by the Chinese proverb: ‘Preserve the old, but know the new’, to bring you traditional favourites adapted to contemporary preferences – in timeless culinary style.

Summery seafood dishes, as well as sushi and nigiri prepared on the spot, and the finest treats including oysters and caviar are served on the terrace with the perfect sea view. paniment, from white Burgundy and Chardonnay to Ruinart Champagne.

G U E S T p rivile g e s

Our DineAround programme is an invitation to enjoy a series of some of the island’s top-ranking restaurants – at preferential prices. The gourmet collection includes the most popular cuisine, served in five different award-winning restaurants and in enchanting settings across both hotels. Enjoy DineAround… It’s an exclusive pleasure for our valued guests. Bon appetit!



DineAround Details  DineAround offers you a 3-course menu that includes a choice of starter, main dish and dessert from the à la carte menu, at a set price of €53 per person. At Limanaki you can choose one of two pre-set menus.

Cuisine Premium classic grill menu

Opening time: 19:00 Last order: 23:00

Opening time: 19:30 Last order: 22:30

Undoubtedly Limassol’s finest fish restaurant, Limanaki has been further upgraded to welcome you in a seafront setting with a revised and enriched menu. From crispy fried calamari to fresh lobster on homemade pasta to follow delectable seafood appetizers, whatever you choose promises to be a memorable Mediterranean experience.

With a magical bay view, the Grill Room offers you prime cuts of Australian, Scottish, American, French, Irish and Spanish beef, lamb and pork, as well as fish, shellfish and poultry – all grilled to perfection. Quality, service and ambience come together to fulfil your desire for a tasty meal flavoured with that distinctive sizzle and aroma.

The offer is applicable for a minimum of 3 dinners in the restaurants of your choice from the DineAround collection.

The offer can be booked for any number of people for each meal.

A voucher for the total number of persons for each meal is issued by the Reception staff, who can also make your table reservations at the restaurants of your choice.

Please present your voucher at the restaurant upon arrival.

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Cuisine Fine fish restaurant



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A Culinary

Concerto Classical music aside, the name ‘Vivaldi’ also refers to pioneering gastronomy conceived at the Four Seasons. Seven years on, the introduction of Parisian talent to this culinary gem promises to augment its recipe of success.

Summit of Flavour Layers of Iberico ham form a volcano of sorts, with each ribbon holding a complexity of flavours ready to erupt on the palate. The candlelight beneath the arrangement acts as the magma, its heat adding a silky


texture and glossy finish to the sweet and nutty jamon.

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G A S T R O N O M Y mediter ra n e a n m e d le y

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Vivaldi restaurant at the Four Seasons has always resided in a league of its own. An establishment of the highest acclaim, it bears six ‘Best Hotel Restaurant’ awards from Cyprus’s TimeOut magazine, and its team of chefs continue to inspire their counterparts on a local and international level. A similar tale of accomplishment applies to Cypriot chef Andreas Mavrommatis, a leader in the Parisian food scene with his Greek-inspired delicatessens, bistros and flagship restaurant, and with the Four Seasons as his sole creative outlet in his homeland. In April 2016 ‘Vivaldi by Mavrommatis’ was created to offer you the delicious wonders of a union of expertise that can only be described as a tour de force with respect to culinary craftsmanship. “Vivaldi in its original format concentrated on Italian cuisine, and Mavrommatis is famed for his gourmet vision of Greek cooking,” explains Yiannos Gregoriou, Four Seasons Food and Beverage Manager. “Today, Vivaldi by Mavrommatis bridges the two cuisines so guests can enjoy a broader variety of dining options with Mediterranean influences.” The restaurant’s signature menu celebrates the prized aspects of Spanish, Italian, Greek and also Cypriot cuisine that mingle harmoniously in unique dishes. For the Vivaldi team, this represents an evolution in culinary creativity, as they now conjure up a broad spectrum of Mediterranean flavours, fused with French flair. This creative odyssey across Mediterranean cuisine began as a brainchild of Andreas Mavrommatis, who then invited the Four Seasons chef Giorgos Constantinou to Paris to explore the idea through research and experimentation. With the valuable contribution of Roberto Rispoli, a Michelin-star chef of Il Carpaccio restaurant in the French capital, the menu shortlist was born. “The trio then guided the Four Seasons’ cooking brigade to ensure they were completely at ease with these gastronomical inventions; and now our Executive Chef, Panicos Hadjitofis, supervises the new direction,” says Yiannos. Whether you prefer al fresco moments on the terrace or lounge dining within the restaurant’s elegant interior, Vivaldi by Mavrommatis effortlessly displays its excellence, day by day.


G A S T R O N O M Y me d it e r r a n e an medley

Composition of Crimson This tomato-packed chilled soup adds a twist to Spanish tradition with fillets of poached sea bass enriching the combination. Topped


with a bell pepper jelly, it’s summer dining in all shades of red.

Tricolore Transformed An interpretation of a staple Italian antipasto. A bed of red, yellow and green tomatoes adds sweetness to creamy burrata twinned with tart Greek feta. The signature vinaigrette


marries the contrasting flavours beautifully to complete this refreshing starter.

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The restaurant’s signature menu celebrates the prized aspects of Spanish, Italian, Greek and also Cypriot cuisine that MINGLE harmoniously in unique dishes.

Luxury properties on the Beach

View of Aida and Carmen House and OPERA’s communal swimming pool

In the heart of Limassol, OPERA by ASKANIS offers luxury properties for sale in a unique surrounding and a relaxed atmosphere on the prestigious seafront of the Mediterranean sea. OPERA offers a rare chance to enjoy exceptionally high standards and a lifestyle on the beach that is both elegant and appealing to the discerning buyer.





The exclusive OPERA by ASKANIS with exquisitely luxurious villas and apartments facing the beach, is one of Limassol’s most desirable locations. The project enjoys a generously large swimming pool designed with delightful bridges, waterfalls with a deck in the middle, ideal for sunbathing. Other amenities include a private gym, a hammam and a sauna. Access to the beach is through beautifully landscaped gardens, enhanced by many water features around the project, beautifully lit up at night.

Quality you can Trust

Entrance of Carmen House

Villa La Boheme, beachfront villa

8, Loizou Askani St P.O.Box 51072 CY - 3501 Limassol Tel. +357 25 336171 Fax +357 25 335122 E-mail:

w w w. a s k a n i s. co m

Bridge that leads to the villas & communal swimming pool

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Culinary couture Italian craftsmanship in the form of individually prepared ravioli stuffed with ricotta, spinach and rocket. A mouth-watering mushroom ragout adds extravagance to this lavish indulgence.


} Calzone of Kings A traditional Italian stuffed pastry becomes a decadent feast with a unique filling of veal tenderloin. The seasoning of thyme, oregano, garlic and lime zest sees hints of Greek and Cypriot cooking added to the blend. A truffle flavoured jus, morel mushrooms and green and white asparagus highlight the fruits of Mediterranean foraging.

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Vivaldi by Mavrommatis bridges cuisines so guests can enjoy a broader variety of dining options with Mediterranean influences.

LIMASSOL: 228 Z Arch. Makarios III Ave., T: 25 365093 NICOSIA: 47 Arch. Makarios III Ave., T: 22 750760 331 A & B Strovolos Ave., T: 22 328282 • 20 A 25 Martiou, Engomi, T: 22 593 995 49 A & B Prodromou Ave., Strovolos, T: 22 318909 PAPHOS: 16 B 25 Martiou T: 26 954363 PA N T E L I D E S PA PA C H R I S T O D O U L O U LT D

G A S T R O N O M Y me d it e r r a n e an medley

Crunchy Meringue Italian panna cotta is deconstructed but far from demoted. On the


contrary, a vanilla-fused meringue shell surrounds the white chocolate cream, and pineapple sorbet provides a refreshing finish to the palate.

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Tiramisu Vivaldi style A dreamboat of Amaretto and coffee notes ready to set sail across your taste buds. This continuation of the Vivaldi legacy is a stunning composition of textures, from rich mascarpone and coffee jelly, to its homemade biscuit topping.

The Four Seasons’ cooking brigade is completely at ease with these gastronomical inventions from starters to dessert.

} Snowball Effect These perfect spheres will keep your chopsticks hovering in orbit. The steamed rice surface unlocks a powerful trio of prawn, bamboo shoots and asparagus to create the tastiest sequence of events.

Fragmented Fashion A series of petal-shaped parcels stuffed with chicken, preserved vegetables and Napa cabbage. Dipped one by one in a


ginger and spring sauce, this will be your most addictive dining ritual.

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G A S T R O N O M Y or ie n ta l d e lig h ts


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Delectable Dumplings

In one form or other, dumplings make an appearance in many cuisines; but in Cantonese cooking, they constitute a dominant gastronomic sub-culture. Unravel these individually wrapped delicate parcels at Seasons Oriental.

Open sesame Made in the so-called cha guo style, a vegetarian odyssey of water chestnut and other Asian vegetables awaits the palate beneath the sesame seed facade. Chilli oil, premium soya sauce and sesame seeds play second fiddle to this fresh


medley of intriguing vegetable filling.


Pockets of White A delicacy pleasing to both the eye and the palate, these small bites are bursting with flavour. The moreish combination of steamed bay scallops, minced shrimp and Chinese parsley will excite the palate with every bite.

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G A S T R O N O M Y o r ie n t a l d e lights

Patch of Green

A kaleidoscope of colour and

flavour as the spinach-infused


parcel contrasts with the pink steamed lobster. The crunchy bed of bean threads, enoki

mushrooms and abalone sauce

stands as a mouth-watering


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Seasons Oriental is known to charm its guests with a menu that is full of delicious surprises – and that is exactly what you can expect from its selection of dumplings recipes. Based on an age-old craft and open to unlimited, tantalising variations, these authentic Cantonese delicacies can serve as light appetizers or as a complete meal, inviting the palate to wander across the flavours of the Far East. The art of dumpling making provides insight into the scope of Cantonese cooking with its rich variety of ingredients, textures and techniques. Dumplings can be steamed or boiled with a silky mouthfeel to its tender, thin outer layer; they can also be fried to create a crispy suspense-building crunch before breaking into the filling. Often referred to as ‘dim sum’, dumplings are a style of Chinese cuisine prepared into small bite-sized portions of food and served either in steamer baskets or small plates. These delicacies originate from the ancient silk trade route, linking Asia to the Mediterranean Sea. With teahouses sprouting all along the main thoroughfares in China from the 2nd century BC, the owners mastered these bite-sized treats to entice travellers. Aside from their role as a street food, in recent years dumplings have become a source of inspiration for gourmet establishments. Their artful preparation and visual appeal make for show-stopping, beautiful dishes that grab your attention. Chefs are able to demonstrate their craftsmanship through the fusion of ingredients and meticulous wrapping of the dough. It’s a unique interactive dining experience as dumplings are usually shared and the exploration of flavours often turns into a fervent conversation point. At Seasons Oriental, dumplings constitute a unique opportunity to explore Cantonese cooking at its very core. The menu has countless temptations, but it is worth reserving a portion of your appetite for these delectable bites.


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A l e x i a E v r i PID o u



bread A feast for the eye and a treat for the palate; that is the mission of the Four Seasons’ new bakery – and it is accomplished three times a day, every day, in all shapes and forms.

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I N F O C U S f our se a son s b a k e ry

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I N F O C U S fo ur s e a s o n s ba ke ry

Bread may be a mere composition of flour and water cultured with yeast, allowed to rise and baked in an oven. But its value in societies around the world is not to be underestimated. More than just food, this 30,000-year staple is a symbol of life. Fresh out of the oven, it ranks among the simplest yet most irresistible pleasures. So, much to the delight of refined palates, the Four Seasons’ new in-house bakery now prepares over 20 mouthwatering international and local bread recipes, baked crisp to the look and enticing to the scent, seven days a week. Food and Beverage Manager Yiannos Gregoriou says: “The Four Seasons is one of the few hotels in Cyprus with its very own fully kitted, high-tech bakery, and probably the only one with such a variety of baked goods leaving the

ovens several times a day, to be served with breakfast, lunch and dinner in all our restaurants.” The new bakery also supplies the Four Seasons’ associate hotel, the Amathus Beach, and will soon have an outlet in the new Colors Café opening in 2017.

REINFORCING A REPUTATION Within the framework of the recent full-scale renovation, the Four Seasons saw an opportunity to upgrade its bread offerings, given that they are never absent from any table. In April 2016, with a 28-strong team, top-end equipment and a passion for dough, the new 400m2 bakery fired up its ovens and the art of baking commenced. Yiannos explains: “Gastronomy is one of the pillars of our hotel; we make our own chocolates, pastries, cakes and ice-creams, so it was only natural to upgrade the quality and variety of our bread by serving freshly baked homemade products.” The bakery is divided into two main parts: a team of eight chefs in the boulangerie section, and another 20 in the pastry kitchen, dedicated to sweet pastries, chocolates, ice cream, cakes and à la carte desserts. Executive Pastry Chef Demetris Hadjiyiannis, who is responsible for managing the daily operation in both, says with pride: “You can’t find so many types of bread or equally high quality in any other hotel in Cyprus; our bread is unique.”

THE ART OF BAKING The new facility created the demand for the position of ‘master baker’. With 20 years of Four Seasons experience, Stelios Tsiarkezos was the man of the moment. To prime him

Stelios Tsiarkezos, the Four Seasons master baker, and his team produce an astounding quantity and variety of daily fresh breads including specialities from


France, Italy, Germany and Greece.

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I N F O C U S fo ur s e a s o n s ba ke ry

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We prepare the dough and put it into the proofer to help activate the yeast, so we’re ready to start baking the next morning at 4am sharp.



multiseed BAGUETTE

oat bread



multiseed roll

German Koernerbrot


water bread

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GRISSINI in thessaloniki bread rings

German farmers loaf


I N F O C U S four seasons bakery

for the bakery’s grand launch, Stelios was sent on a European training tour to explore and assimilate the secrets of bread making and baking across the Continent: crisp and fluffy French baguette; crusty German wholewheat bread and multi-grain loaves; Greek rings and rolls with olive oil and local herbs. And to make sure the pastry kitchen also stayed one step ahead of the rest, the whole pastry team participated in hands-on training by the renowned and award-winning Spanish pastry chef, Oriol Balaguer. Today, Stelios Tsiarkezos and his team are the magic hands working tirelessly behind the scenes. With so many varieties of bread to prepare, breakfast rituals begin with making, proofing and baking over 500 small rolls, 20 baguettes, 20 different types of breads, 300 croissants, donuts, Danish and other pastries – ultimately producing over 1000 different pieces for breakfast, every day. The process is repeated again for lunch, dinner and themed events. “Our day starts… on the previous day. We prepare the dough and put it into the proofer to help activate the yeast, so we’re ready to start baking the next morning at 4am sharp, and can serve the first freshly baked breakfast items by 7am,” says Stelios.


Classic focaccia parcels filled with aged parmesan, roasted baby cherry tomatoes and fresh basil. Brushed with olive oil, they are crunchy on the outside and moist in the middle.

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The selection is vast: white crust, multi-seed, corn rolls and bread varieties, ciabatta, grissinis, regular loafs of white and wholewheat flour, German rye, German country style and nutty wholegrain loaves. Traditional olive and halloumi bread make an appearance on Greek nights. Then there are the classic focaccia parcels filled with aged parmesan, roasted baby cherry tomatoes and fresh basil, brushed with olive oil; crunchy on the outside and moist and scrumptious in the middle, they are quick to make and quicker to devour. Look out for the original golden chia loaf; plump triangular crusty bread with rich grooves sprinkled loosely with semolina and sesame seeds. “The chia seeds are inside, and it’s packed with nutrients,” Stelios explains. The water bread too most certainly shouts ‘eat me’. It’s a loose round, golden brown and rustic looking loaf covered in beautiful geographical terrain-like swirls. The temptation to tear it, slather it with fresh butter and sprinkle with sea salt is irresistible. The equal quantity of water and flour makes it a very light bread; airy inside and perfectly crispy outside – tastiest when eaten straight away, and especially when dipped in virgin olive oil and balsamic vinegar. Then there’s the oat bread, one of Stelios’s personal favourites; a cubed light brown bread scattered with oats and marked with an X. “Oat bread is very filling; it’s moist and dense, and is mainly served at breakfast. Athletes in particular value the fibre, complex carbohydrates and protein contained in oats,” explains Stelios. Some bread is quick to proof and bake, while other kinds – like the Greek Gartheli – need time, dedication and love. The deliciously heavy, long fermentation sourdough bread takes at least 24 hours to ferment and overall two days to make. And of course, one can never forget the sacred French baguette, in wholewheat, multi-seed and crunchy white variations. Next time you visit any Four Seasons buffet, take a moment to feast your eyes on the bread display that is flour art at its best. Note the appetizing beauty of swirls and twists, dustings and seeded toppings on crisp whites, yellows and rustic browns, all accompanied by the singular aroma of freshly baked bread. It’s that unique and favourite smell that says ‘home, sweet home’, and in this case adds ‘welcome to the Four Seasons’.


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Bibilla is a fine-knotted lace used mainly in round shapes such as doilies and tablecloths. A finer version was used to embellish dresses and other garments.

H E R I T A G E tra d ition a l la ce


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After slipping temporarily into the shadow of our fast-paced contemporary society, the art and traditions of Cypriot lacemaking are making a comeback, with dedicated exhibitions, definitive publications, and above all local groups that are committed to the preservation of this beautiful cultural heritage. Four Seasons Portrait


a H E R I T A G E t r a d it io n a l la c e

Although the precise origins of lace are undetermined, the craft is believed to date back to 16th century Venice. Evidence also suggests that Cyprus’s own lacemaking traditions coincided with and were strongly influenced by their Venetian counterpart as the island was under Venetian rule at the time. For generations, the intricate techniques were religiously passed down from mother to daughter; yet over time their initial glamour began to fade. Fortunately, a movement to save the country’s centuries-old textile traditions is gathering momentum, and in doing so it is stitching a new future for this ancestral legacy.

A current exhibition at the Leventis Municipal Museum of Nicosia offers insights into the styles, methods and history of Cyprus lace. The exhibition runs


until 31 October 2016.

‘lefkaritiko’ – the most prominent ‘representative’ of Cypriot lace – was Michalis Militos. So popular was his merchandise that in 1933 he was invited to present samples at Buckingham Palace. For the small island of Cyprus, the lace trade was a huge industry; a cottage industry fed by women who worked in the fields during the day, raised children, kept house, and then spent hours needling, threading and embroidering. They would work from home or gather in the streets, with a hard handmade cushion on their lap and needle and cotton thread in their hands, guided only by the glow from an oil lamp. Although those days are long gone, the rare value of handmade lace has been resurfacing – in many different ways.


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Centuries ago, lace and lace embroidery (LLE) were a prominent aspect of Cypriot culture. Women would spend years embroidering bedspreads, curtains, tablecloths and other embellishments, whether for home use, as a source of income, or as an integral part of every woman’s dowry. Cypriot lace trade flourished in the 18th and 19th century as LLE was purchased by foreign travellers to embellish their clothes, but also sold abroad by travelling merchants. One of the first such merchants to travel overseas from the village of Lefkara with the unmistakable


When the Nicosia Cyprus Handicraft Services centre was established in 1975, one of its ‘causes’ was to conduct regular workshops teaching Cypriot lace techniques. On an ongoing basis, ladies create intricate pieces for themselves, bespoke orders, and for the centre’s onsite outlet. In the village of Lefkara, one of the only remaining villages where you can still see women embroidering in the streets, similar workshops focus on ‘lefkaritiko’, the authentic local lace that can still be purchased there.

Androula Hadjiyiasemi's tireless work in documenting every detail of lacemaking has culminated in a second book that focuses on lefkaritiko patterns and techniques. (Published in Greek)

Another group, the Lapithos refugee group, favour the ‘bibilla’ techniques, which are believed to have originated in the village of Lapithos. Since 2002, Athienou village has been making its own contribution to the revival of lace, as two groups of women have been meeting weekly to create ‘pittota/veniz’ lace, an art associated with this particular area. Anastasia Sea, an 83year-old group member says: “Lacemaking is a great solace. My thoughts travel every time I get my hands on it, and I won’t stop till the day I die.”


INTERNATIONAL RECOGNITION In 2009, lefkaritiko lace embroidery was included in the  UNESCO Representative List of the Intangible Cultural Heritage of Humanity. Dr. Antigone Polyniki from Cyprus National Commission (CyNatCom) UNESCO says: “This means that its techniques and methods are being protected, and efforts will be made to revive them through projects to study lacemaking in Lefkara and introduce Cypriot lace into conceptual and visual art.” More recently,

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A current exhibition at the Leventis Municipal Museum of Nicosia, entitled ‘Threads of Tradition, Laces and Lace Embroideries of Cyprus,’ looks in depth at the styles, methods and history of Cyprus lace. Running until 31 October 2016, it showcases the history, characteristics and techniques of Cyprus LLE. With pieces from the early 16th century, the museum weaves a stunning display of the finest threaded and lace compositions including explanations and samples of pittota/veniz, lefkaritiko, kopaneli (bobbin), bibilla, frivolites and crochet, as well as modern lace installation art. Two definitive guides to lefkaritika lace in particular

are available thanks to the tireless Androula Hadjiyiasemi, who has spared no effort in documenting every detail. Her book, ‘Lefkara Lace Embroidery’ captures designs, styles and methods often influenced by nature. The ‘potamos’ (river) is one of the most acclaimed lefkaritiko stitches, with its typical small boxes zigzagging across the material like a river. “There was nothing out there about lefkaritiko lace; it is extraordinary embroidery. I felt it was my duty to preserve it and teach the next generation,” explains Androula. Her second book, ‘Lefkara, Art and Tradition’, which will be published soon, zooms in on lefkaritiko patterns and techniques, to reveal details that will fascinate the most discerning embroidery admirer.


H E R I T A G E t r a d it io n a l la c e

“FLUMEN”, by Constantinos Pseftodiakos, in plastic and aluminium,


created for CyNatCom UNESCO "Lefkaritiko Embroidery Lace, Modi and Modulations" Exhibition, October 2015

© Cyprus National Commission for UNESCO/N. Louca

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lace. Their work was exhibited in the village of Lefkara and subsequently published by the CyNatCom UNESCO in a booklet entitled ‘Lefkaritiko, Modi and Modulations’. Although Cypriot LLE is not as dominant as it once was, Dr. Demetra Papanikola-Bakirtzi, the Director of the Leventis Municipal Museum, states what many are delighted to hear: “There is a renewed interest in local lace; women are ordering bespoke tablecloths and bedspreads for their daughters, and new products in traditional styles more suited to today are being made, such as jewellery, satchels and lavender bags. Tradition is finally being revived and brought into the 21st century.”


in 2015, Cyprus added two more needle lace traditions on the National Inventory of Intangible Cultural Heritage of Cyprus: the bibilla and the pittota/veniz lace. Bibilla is a fine needle-knotted lace, with varied compositions often including floral designs. Pittota/veniz favours a geometric character, but is also known for its human figures, birds, animals, leaves and flowers. In 2015 and for the third consecutive year, CyNatCom UNESCO organized a project under the title ‘Lefkaritiko Embroidery Lace, Modi and Modulations: seeking the revival, recreation and the conversion of intangible cultural heritage’. Twenty artists were called upon to create original works of art that reflected and utilized elements of Lefkara

“ANTIGONI, NEDI and EVRIDIKI” ceramic figurines, created by Anastasia LampaskiOnisiphorou, for CyNatCom UNESCO "Lefkaritiko Embroidery Lace, Modi and Modulations" Exhibition, October 2015

The strong colours and shapes of Cyprus are transformed into distinctive semi-abstract works of art by Katie Sabry.


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A R T loca l sce n e

COLOURS of Cyprus

Surrounding the Four Seasons is a landscape renowned for its picture-perfect palette, clarity of light and sun-drenched scenery that lures artists from near and far. We step into four studios in the Limassol district that welcome visitors, and explore what inspired these masters of colour to call Cyprus their home.


p h o t o g ra p hy


DEC A u d i o V i s u a l

canvas to produce the quintessential landscape paintings

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} The island’s light, shadows and colours are deftly channelled back onto that are instantly recognisable as the art of Michael Owen.


A R T l oc a l s c e n e

k Painting has been my passion since I was very young. Having always lived in Limassol, I’m a local, not an expat, and I’m passionate about the region’s feeling of openness, its nature and its light.

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Katie Sabry Half English, half Cypriot Katie Sabry is a painter and all-round creative who has always called Cyprus home. “I went to school here, I’ve lived here my entire life, and this island is my home – I wouldn’t want to live anywhere else.” Working from her studio – a traditional town house in the heart of Limassol – Katie is a watercolour and oils specialist who also dabbles in mosaics, and her workshop is packed with evidence of her wide-ranging talents: brightly-hued canvases, meticulous piece-work, and delicate watercolours. “There’s something intrinsically creative about this island, and especially Limassol,” Katie declares. “We’re a town of artists, dancers and musicians, a real community, and I’m fortunate to live in a neighbourhood that’s bursting with energy.” Preferring to create from life, Katie frequently heads out into the countryside to draw motivation from the natural aesthetic of the surrounding area, making visual ‘notes’ in her sketchbook and sourcing materials for her mosaics – which can include everything from old china to offcuts of stone and marble. “This island is a constant source of inspiration,” she reveals. “The wild, miraculous coastline towards ancient Curium; the open bays and headlands of Paramali; the abundant flora and fauna of the foothills. Then there’s the light, the sea and the landscape, all aspects of the region which are, I believe, unique.” Often beginning with “a simple line, a shape, and working from there,” Katie admits to being “in love with the brilliant colours of Cyprus, and its distinctive palette.”

L I M A S S O L d ia ry

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A R T l oc a l s c e n e

k There's so much movement and every imaginable colour. For a painter, there’s just endless atmosphere here; I’ve been painting this island for 45 years, and there’s always something new.

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Michael Owen Founder of what may well be the oldest working gallery on the island, world-renowned painter – and self-described ‘naturalized Cypriot’ – Michael Owen works out of his studio in Lania village. That is, when he’s not out in the countryside drawing inspiration from the village landscape and the island’s wealth of flora and fauna... “I’d lived in New Zealand, Australia and New Guinea before moving to Cyprus in 1971,” he says, adding with a grin that he just likes islands! “As a landscape painter, you truly appreciate the changing seasons: the burnt umbers and deep ochres of summer; the vivid greens of the Cyprus winter. It may not be an easy landscape to paint, with its palette that changes so drastically from season to season, but it’s a truly lovely area for an artist; it’s a different world I suppose.” Focusing on both landscapes and historical architecture, Michael’s paintings often feature marvellous swathes of colour which pulse with movement: sweeps of indigo and ribbons of gold, olive-green strips of land riding on a surge of white-flecked waves. “Lately,” he discloses, “I’ve been fascinated by the untouched ruins in the area: the stones, bridges and old village houses which have been taken over by nature. Lania may only be 20 minutes out of Limassol, but I find it to be a source of endless inspiration: a simple yet beautiful village in the heart of the wine country. A wonderful area for a painter.”

L I M A S S O L d ia ry

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A R T l oc a l s c e n e

k I’ve always wanted to create beautiful objects, and I believe Cyprus is the ideal place for this. It’s a Mediterranean paradise. You wake up each morning full of life, thinking ‘what shall I make today?

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John Welch Founder of Welbry studios, stained glass specialist John Welch is an expat who “discovered paradise” when he first visited Cyprus in 1978. “Look out your window: there’s blue sky every morning, you’re next to the sea and the light is just sublime,” he enthuses. “There’s something about this place that’s laid back, creative; there’s an incredibly positive artistic spirit,” he says, explaining why he has made the island his permanent home for the last 30 years. For John, what started as a hobby has become a successful, full-time business, based in the old town of Limassol. “My studio is a traditional mudbrick and stone house with a secluded courtyard, set in the very centre of town. It really is the perfect space for an artist. You’re surrounded by this extraordinarily vibrant culture, and yet you’re totally private. It’s very inspirational,” he says, “it allows you to create beautiful things.” From the vast church windows to the intricate decorative items, John’s pieces are frequently commissioned by his devoted client base. But he also works “from imagination, inspired by the materials, the positive vibe of the area, and the sea. With stained glass, you’re truly creating one-of-a-kinds,” he says, explaining that each sheet reveals a singular patter of marbling, which he then uses to great effect in his creations. “Working in the medium of light and glass, you can never predict exactly what will come out of the kiln. So each piece of art is utterly unique.”


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A R T l oc a l s c e n e

k Living in a village works very well with family life. I feel I’ve become part of the community, part of the village, and this gives me a deep connection to the people and the landscape.

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Kelly Norman Painter, sketcher and encaustic specialist Kelly Norman hails from Bedfordshire, but fell in love with Cyprus from her very first visit in 2003. She says: “Cyprus is such an inspiring place for an artist; there’s so much space and so few distractions, it’s very conducive to creativity. You can always see the sky, the whole landscape, and the colours are simply incredible.” Now living and painting from her home in Pentakomo village, Kelly draws much of her inspiration from the surrounding areas, and often journeys into the foothills with her paintbox, charcoal and sketchbook. “There’s a pattern to the landscape here,” she suggests, “that’s echoed in my work. With encaustic, you’re building layers of colour on the canvas; the scenery is much the same: layers of vineyards and carob trees and mountains, like terracing against the sky.” Kelly regularly welcomes those who are passionate about art to her studio, where they can see the local landscapes she’s captured on canvas: “I’m part of the community here, so a great deal of what I paint depicts the village.” A mere 17 minutes from Limassol, Pentakomo is in “a beautiful, rural setting, packed with crumbling buildings which melt into the countryside,” Kelly explains. “You’re just a step away from the most vibrant city on the island, and yet you can walk to the edge of the land, gaze at the sea and lose yourself in the quiet. I think that’s an inspiration to anyone...”

W I N E in n ova tion


p h o t o g ra p hy

Y i o t a Ma l l a s

D i na h Ka pro u

Dafermou uncorked

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W I N E i n nova t io n

With Cypriot labels raising their international profile, the island’s relationship with wine is now one of tradition paired with innovation. Ktima Dafermou is a Four Seasons favourite that is best explored beyond your table, at their must-visit winery in the village of Lefkara.

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is the heart and soul of Ktima Dafermou.


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Savvas Fakoukakis


W NS E Hi nSnova t ioKnE S n e ws B RI U TRO

} Aged for 12 months in French oak barrels, the red wine develops its characteristic velvety tannins.

KTIMA DAFERMOU supplies the Four Seasons with red, white and rosĂŠ


wines to match any dish.

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w Wine production has long been the preserve of the Paphos and Limassol regions; but a boutique winery in the highlands of the Larnaca district is breaking the mould. With the opening of Ktima (meaning Domaine) Dafermou, the picturesque village of Lefkara – long known for its lace and silver handicrafts – has become a hot spot for oenophiles. The winery lends its name to the house wines at the Four Seasons, offering aromas and flavours on a par with their counterparts on the wine list.

Twist of Fate

Hellenistic Element

The pioneering dimension of the winery also applies to its viniculture, with a strikingly unique combination of indigenous and international varieties. Cyprus and Greece share an ancient history of wine production which dominated their commercial exchanges for centuries. Savvas wanted to celebrate that connection and chose to merge the indigenous types and create new blends. “It is common practice to take Cypriot varieties and join them with established ones originating in France,” says Savvas. “I chose to pursue a niche in the market by merging Mediterranean varieties into exciting new bouquets.” It has opened the gateway for Savvas to promote relatively unknown grapes from his homeland, and especially his personal favourites. There are currently four wines in the Dafermou collection, and all are available at Four Seasons restaurants, with the red and white labels chosen as the hotel’s official house wines. Dafermou red is a distinguished full-bodied nectar in crimson. It combines the famous Syrah variety with Lefkada, which is often referred to as indigenous due to its presence in Paphos villages, but is originally from Greece. Aged for 12 months in French oak barrels, its velvety tannins are perfectly paired with red meats. Also on the Four Seasons wine list is Dafermou’s oak-aged rosé, which sees the same

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Owner Savvas Fakoukakis is the heart and soul of the winery; his drive and imagination direct all aspects of its operation. His connection to wine began by chance, but developed into a love affair that has been ongoing for the past 20 years. Originally from Crete, Savvas moved to Cyprus and worked in several industries before an employment opportunity at a Limassol winery introduced him to his calling. Savvas explains: “I soon became a partner in the company, and from the beginning I was keen to learn all about the process of winemaking through hands-on involvement. It was not long before I started contemplating the idea of creating a winery of my own.” Examining the southern slopes of the Troodos mountains in Pano Lefkara, Savvas realized that the varying altitudes would be beneficial to the cultivation of different grape

varieties. “Our vines are situated at heights ranging from 750 to 1150 metres in order to achieve optimum results for each type,” says Savvas. Gradually he acquired more land, and today the Dafermou estate covers 50.000 square metres across the picturesque Lefkara countryside. Savvas’s vision also influenced the design of the state-ofthe-art winery, constructed inside the mountain in order to reap the benefits of biodynamic technology. The building has a tube shape with its ends oriented in a north-south direction allowing prevailing breezes to flow through and allow cooler temperatures. The mountain walls on the west and east of the building are reinforced with insulation to resist the gathering of heat, and the production of wine takes place in the cooler lower level, deep within the hilltop. A visit to the winery offers a sweet escape from the hot climate typical of the summer months.


W N E ch i n nova C AI R o c o lat tioe nw e e k


Ktima Dafermou blends Candia Aromatica, a grape variety from Crete, with Cypriot Xynisteri and classic Chardonnay to produce a crisp dry white wine.

varieties mixed with Maratheftiko to create a complex bouquet of berries, dark chocolate and spices. The dry white is a triad of Chardonnay, Cypriot Xynisteri and Malvasia di Candia Aromatica, a grape variety from Crete, dating back to the island’s Venetian era. Its intense floral flavour and rich aroma helps to balance the strong acidity of the Xynisteri. Its notes of citrus fruit and vanilla make it a wonderful accompaniment to seafood, white lean meats and salads. A recent addition is the 2015 production of the Greek Assyrtiko, a white grape variety indigenous to Santorini. The unique personality of Dafermou wines is what captured the attention of the Four Seasons committee when selecting the hotel’s house wines. Leonidas Leonidou, the hotel’s Food and Beverage Administration and Sales Manager explains the process: “Six members of the hotel’s management took part in a blind tasting session in order to pinpoint wines with the characteristics we were aiming for. The samples represented eight different Cypriot wineries, but Ktima Dafermou scored the highest.”

Savouring Cyprus

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A journey to the winery will transport you to a visual paradise of mountainous landscape, meticulous cultivated vines and breathtaking architectural design. The Four Seasons has taken advantage of the unique setting for the past two years, by collaborating with Ktima Dafermou in organizing regular visits. On many occasions, Savvas welcomes the hotel guests and offers them a full tour of the grounds. He provides information about the vines, the winemaking process and a guide to wine selection and storage. A member of the hotel’s culinary team accompanies the group and conjures up an exclusive set menu of Mediterranean dishes to match the wines. The gathering is an elegant wine tasting experience in the cellar dining room, walled by oak barrels. “We are inundated with visitors driving through the area, but having guests over lunch offers moments that everyone enjoys,” says Savvas. Savvas is a master of many talents; the winery demonstrates his interest in architecture, his attention to detail and his knack for hospitality. He refers to Ktima Dafermou as another ‘creative passion’, though it might well be simply a case of genetics. “My grandfather learned first-hand the secrets of winemaking and produced a fine red from the family vineyard outside Heraklion,” says Savvas. Whatever led him to this venture, the winery’s success is not merely a stroke of luck. With Four Seasons giving its seal of approval, Ktima Dafermou promises a sensory experience of Cyprus well worth exploring.

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p h o t o g r a p hy

Kristy Eliades

DEC A u d i o v i s u a l

Great Ideas on the move

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L I M A S S O L local entre p re n e u rsh ip

Limassol has become a bustling hub of everything that makes the 21st century the endless source of creativity it is today. Over the years, the city has influenced the work of artists, poets and gourmet chefs; but can it really inspire internationally acclaimed, award-winning innovation? Of course it can. In fact, it already has.

The Benga team came together in 2013 to develop a dynamic brand and a series of luggage products that would radically change the experience of travelling. Their story however, started long before that. CEO Andreas Yiannakou is a third generation luggage designer, living and working in Limassol, whose family has been making suitcases for over 65 years. Yiannakou and his team have combined this heritage of fine craftsmanship with a shared passion for transforming groundbreaking ideas into cutting-edge design, in order to launch Benga’s first and multi award-winning model, the 2S Duo.

Dreaming big and designing success

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Getting the world to notice your ideas is never easy; when you come from a relatively small island and are working in the competitive and ever-changing travel industry, it is even more difficult. Benga had to step out of its comfort zone and keep its eye on the prize. The 2S Duo was the result of copious amounts of research, strategy and risk, and was ultimately envisioned and created with a clear understanding of travellers’ needs, offering much more than quality details and stunning aesthetics. As the world’s first two-in-one suitcase, the hard outer shell of the hybrid Benga can be separated into two identical and fully independent units, each with its own two wheels and telescopic handle. When separated, each unit shares half a hard shell and half a soft side which expands to the same dimensions as the original hard shell suitcase, resulting in twice the capacity. The initial design was ingenious, and trade shows in Singapore, Italy and Las Vegas agreed, honouring the company with numerous prestigious awards for innovation, even before it hit the production line. Today, Benga is launching its products in retail shops around the world, including speciality travel shops and department stores in New York, London, Berlin and Hong Kong.


L I M A S S O L lo c a l e n t r e p r e n e u rship


CEO Andreas Yiannakou is a third generation luggage designer whose family has been making suitcases in Limassol for over 65 years.

Knowing where you come from While enjoying attention from across the world, Benga is still very much connected to its birthplace, and one does not have to dig deep to find traces of Cyprus within the brand’s character. When profiling his company’s target consumer, Yiannakou says, “Our users have a deep connection with nature and know where they come from. They appreciate their roots and understand that without acknowledging the past, there is no future. They are decidedly active, but never careless, and to them, every single detail counts.” It is difficult to miss the correlation between these very specific attributes and Limassol – a destination steeped in history and renowned for its natural beauty; a city, which in the past few years has carefully and meticulously developed both its social and corporate structure, leaving nothing to chance. Cyprus has been a tremendous source of inspiration for Yiannakou, who says he would never relocate his company’s headquarters, although it is rapidly gaining global momentum. He says: “Every spark comes from the environment that surrounds us. If we didn’t look out to the Limassol sea every day, where would our ideas come from?”

Island life has also played a pivotal role in revealing insights which have led to the development of products that people actually need and want. For entrepreneurs, Cyprus, and more specifically its coastal towns, serve as a microcosm of the world. “We see people come and go all the time, to and from the island; so travellers are a part of our everyday life,” explains Yiannakou. “Cyprus may not be the best place to manufacture your products on a global scale. But if you are observant and you have a dream, it is definitely one of the best places in the world to spark and nurture your ideas.” Global success aside, companies like Benga prove that Cyprus is far more than a tourist destination. With the right appreciation and a healthy dose of creative restlessness, this Mediterranean gem can become a mecca for innovation, inspiring ideas that can manifest on any scale imaginable. It has already stimulated and energized both local and foreign high achievers seeking to leave their own mark in a market that is always hungry for the next big thing. We can’t wait.

} Four Seasons Portrait


As the world’s first two-in-one suitcase, the hybrid 2S Duo can be separated into two identical and fully independent units, each with its own two wheels and telescopic handle.

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©2016 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.

a most favourable

TAX regime text Alexis Tsielepis & N i c o l a s Pa p a p a n a y i o t o u

Cyprus has always been an attractive tourist destination. Both family and business-friendly, it has also won the hearts of some 180,000 foreign nationals living and working here – a staggering 22% of the total population. Another aspect of its allure is the favourable approach to taxation. The significant success of the government programs, whereby individuals can obtain Cyprus residency and Cyprus citizenship through investments in Cyprus, helped spearhead new changes to the tax legislation that have rendered Cyprus one of the most attractive tax countries to which to relocate.

Who pays tax and general exemptions

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Cyprus does not generally impose wealth, gift, inheritance, endowment or exit taxes. Individuals are considered resident in Cyprus for income tax purposes if they spend more than 183 days here (in total) in any tax year (same as a calendar year). There is not even a requirement to own property in Cyprus – it is a simple question of counting the number of days. If you are tax resident in Cyprus, you are subject to Cyprus tax on your worldwide income. However, in many cases, tax exemptions may apply, effectively reducing the tax burden to nil. The most important exemption relates to dividend and interest income, arising from anywhere in the world. In order for this to be subject to tax, you must not only be a Cyprus tax resident, but must also have a tax ‘domicile’ in Cyprus. Individuals, whose parents are not Cypriot, only become tax domiciled in Cyprus after being Cyprus tax residents for at least 17 out of the previous 20 tax years (‘deemed domicile’ rules). This means that for at least 17 years, they will receive all dividends and

C yprus Person a l Ta xa tion

Apart from offering highly attractive corporate services, Cyprus has established itself as a key player in international tax planning strategies for individuals as well.

interest without the imposition of Cyprus tax (although there may be withholding tax in the source country). The deemed domicile rules may also apply in the case where a person has Cyprus domicile at birth, but has lived abroad for more than 20 consecutive years. Other exemptions for a Cyprus tax resident (regardless of domicile) include no Cyprus tax on: • gains from the disposal of shares, bonds or other equity financial instruments • income from buy-back or redemption of units in funds, and • capital arising from the disposal of overseas immovable property In addition, where any Cyprus property is acquired between 16 July 2015 and 31 December 2016, no capital gains tax will apply on its future disposal. The provisions under which a Cyprus tax-resident company must declare at least 70% of its after-tax accounting profits within two years (the ‘deemed distribution rules’), do not apply to that proportion of shareholding beneficially owned by a nonCyprus domiciled individual who is tax resident of Cyprus.

For individuals, net income (less exemptions and deductions) of up to €19.500 p.a. is exempt from income tax. Any taxable income exceeding that amount is subject to progressive tax rates from 20% to 35%.

In addition, if you are a Cyprus tax resident but travel overseas to work either for a non-resident employer or for the overseas branch of a resident employer, and spend more than 90 days in a tax year doing so, the salary for those days is exempt from income tax.

For Pensioners If you are living in Cyprus and receiving an overseas pension, you can choose one of two options every year: the pension can be taxed under the progressive income tax rates with the first €19.500 tax-free; or, the first €3.420 of the foreign pension can be tax free, and the balance to be taxed at a flat rate of 5%. Any lump sum received as a retirement gratuity is exempt from tax.

Permissible Deductions for All In general, and subject in some cases to specific limits, tax residents can claim deductions for: donations to approved charities; special contribution payments; medical funds; pensions; life insurance; social insurance and equivalents (even when paid abroad).

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Rates and Employment Exemptions

Individuals moving to Cyprus to work may benefit, subject to certain conditions, from one of two exemptions: • e ither 20% of the employment income, up to a maximum of €8.550 annually, or •5  0% of the employment income if they earn more than €100.000 p.a.


C yprus Pe r s o n a l Ta x a t io n

Dividend and Interest Income A non-Cyprus domiciled individual relocates to Cyprus in December 2015. As a Cyprus tax resident during 2016, she receives €150,000 dividends from Cypriot companies, €750,000 from foreign companies, €15.000 interest on a Cypriot personal savings account and €25,000 interest income from a notice account held with a foreign bank. On account of her not being domiciled in Cyprus, all income would be exempt from Cyprus tax.

Remuneration A non-Cypriot, nonEU national, relocates to Cyprus in December 2014 to start work on 1 January 2015 as a manager for a Cyprus-based company, with an annual gross salary of €110,000 relating to services rendered in Cyprus. The same company requires him to work at one of their overseas branches – in the UAE – for a total of four months of the year, receiving an additional €25,000 salary and an overseas special allowance of €7.500. Income subject to tax in Cyprus is as follows:


Real-life examples €

Description Divided Income - Cyprus sourced


Divided Income - Overseas sourced

+750.000 900.000

Total Dividend Income Interest Income - Cyprus sourced


Interest Income - Overseas sourced

+25.000 40.000

Total Interest Income TOTAL INCOME


Total income which is exempt from taxation (both income tax and special contribution for defence) in Cyprus






Basic salary relating to Cyprus employment


Salary relating to UAE employment


Overseas special allowance relating to UAE employment




Exemptions 50% of the Cyprus sourced remuneration


Exempt overseas remuneration - 90 days rule


Overseas special allowance


Less: Social Insurance Contributions (7.8% x €54.396*)


Special contribution


TOTAL taxable INCOME Personal Income Tax Calculation

From €0 to €19.500



From €19.501 to €28.000



From €28.001 to €36.300



From €36.301 to €60.000



From €60.001 and over



Income Tax


Special Contribution


Social Insurance


Four Seasons Portrait


Alexis Tsielepis, Director & Head of Taxation, and Nicolas Papapanayiotou, Senior Manager, Taxation Department

(5.763) 49.237


Costas Tsielepis & Co Ltd




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Four Seasons Portrait



from left to right

Nearchos Aristidou Junior Pastry Chef - Production Katerina Demetriou Junior Pastry Chef - A la Carte Iacovos Yiannakou Junior Chef - Vivaldi by Mavrommatis


Not many would associate the Four Seasons kitchens with a team sport. But when it comes to culinary competitions, the parallels are surprisingly obvious: Just as on any playing field, the ‘athletes’ dressed in chef coats and head wraps rely on teamwork, if they hope to achieve success. Three young professionals on the Four Seasons culinary team who have recognized this fact and applied it to great effect are Nearchos, Katerina and Iacovos. Both in the kitchen and in character, they complete – rather than compete with – one another, and have been rewarded accordingly. During the competitions that took place within the framework of Gastronomia HoReCa 2016, the main event in the hotel, restaurant and catering industry in Cyprus, they stood out among their peers. Nearchos charmed the jury with four hot and cold desserts that earned him the coveted title of Pastry Chef of the Year. A man who prefers to let his work speak for him, he says: “I’ve always liked to be creative in the kitchen.” Just imagine: a duo of white chocolate and blood orange, a warm soufflé of red fruits, an innovative version of the popular apple tart, and a white chocolate sphere with warm almond cake. Clearly, these creations not only sound like a winning collection, but taste like one too. What’s next for Nearchos? Sweden is on his mind, as he hopes to participate in the Global Chef of the Year 2017 awards competition. On the other hand, Katerina and Iacovos participated in the Plated Desserts team challenge and were decorated with a Gold medal. Juggling bitter chocolate mousse and mango sorbet on one plate, and their own vision of white chocolate with blood orange sorbet on another, their endless rehearsals were worth the effort. Young and tingling with ambition, and with only two years of experience at the Four Seasons, this is a duo that validates the team sport hypothesis: While Katerina’s skills are rooted in the pastry kitchen, Iacovos is actually a gourmet chef, a member of the Vivaldi by Mavrommatis team, with no particular links to the world of sweets. And yet, he stepped out of his comfort zone to support Katerina and help her make her delicious case at Gastronomia – just as Katerina, though not involved in Nearchos’s competition, was and always is eager to support her low-profile colleague. Karma, perhaps? One thing the three junior award winners had in common while they were testing, tasting and perfecting their plated ‘candidates’ was, in Katerina’s words: “We dreamed of success and we worked towards it.” And that work involved an attitude that does not shy away from new and complex recipes; a determination to try and try again until the result was ready to dazzle the jury’s eyes and palate. Katerina says: “When you first come to the Four Seasons kitchens as a novice, you see things that you think you could never achieve.” And yet here they are, three hard-working juniors that think in terms of ‘we’ rather than ‘I’ – and everyone wins.

watch the video at

ellen von unwerth and alessandra garcia

limassol 16 MAXIMOS MICHAELIDES TEL. 25 581 992

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Four Seasons - Portrait - Issue 26 Summer 2016  


Four Seasons - Portrait - Issue 26 Summer 2016