Portrait_Issue 37_Four Seasons Limassol

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A MAGAZINE FOR THE GUESTS OF THE FOUR SEASONS HOTEL LIMASSOL

THE NEW TROPICAL TABLE A NEW APPROACH DESIGNED FOR SHARING AND CONNECTION. THE GREEN KEY JOURNEY AN EVOLUTION TOWARD INNOVATIVE, SUSTAINABLE PRACTICES TO NEW HEIGHTS AN ELEVATED PERSPECTIVE ON CYPRUS’ NATURAL TERRAIN

evergreen SEASON

AFTER

SEASON

MARC - CAIN.COM

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

HAVING BECOME SYNONYMOUS WITH LUXURY HOSPITALITY, THE FOUR SEASONS’ COMMITMENT TO GUESTS RUNS EVEN DEEPER, ELEVATING AND INNOVATING OUR SERVICE AT EVERY LEVEL TO FORGE HEARTFELT, ENDURING CONNECTIONS.

Quality and Care in

EVERY DETAIL At the Four Seasons, we believe that true hospitality is rooted in care. Care for our people and our guests, care for the quality of our offering and care for every thoughtful detail that defines your experience with us.

Season after season, we continue to evolve in order to offer you something truly meaningful and innovative.

Whether it’s the design of upgraded spaces, the refinement of a service or the introduction of an inspiring culinary or wellness concept, everything we create is guided by quality and care.

And while the Four Seasons has become synonymous with luxury hospitality, our vision has always been about delighting our guests beyond the surface, with depth and CHRISTOS MOUSKIS Executive Chairman

sincerity. It’s about building genuine connections and delivering experiences that feel personal and heartfelt.

Of course, none of this would be possible without the passion of our team, whose commitment is evident in every smile and interaction. I thank each one of them for

helping us stay true to our values, while moving forward with energy and ideas.

And to you, our valued guests – both first-timers and those loyal return visitors who come back time and again – Four Seasons Portrait

welcome. We are grateful you have chosen to stay with us. I wish you a wonderful stay.

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Saga Boutique 36, Georgiou A’ street, Natia House., Shop 1-3, P. Germasogeia, Limassol, Tel. +357 25 31 31 26

OFFICIAL MONO-BRAND STORES LIMASSOL

230, Arch. Makariou III Ave. Tel. +357 25 029400

205, Arch. Makariou III Ave. Tel. +357 25 025577

36, Georgiou A’ street, Germasogeia, Tel. +357 25 02 87 88

205, Makariou III Ave. Tel. +357 25 020082

PAPHOS

Kings Avenue Mall | Tel. +357 26 020069

Swan Hellenic Cyprus: +357+357 22 667 727 727 Swan Hellenic Cyprus: 22 667 Swan Hellenic Cyprus: +357 22 667 727 Swan Hellenic Cyprus: +357 22 667 727 Swan Hellenic Cyprus: +357 22 667 727 Swan Hellenic Cyprus:Cyprus: +357 22+357 667 22 727667 727 Swan Hellenic

PUBLISHER Tasos Polydorou tasos@polydoroudesign.com CREATIVE DIRECTOR / EDITOR-IN-CHIEF Eleni Polydorou eleni@polydoroudesign.com EDITOR Alexander Davidian SENIOR DESIGNER Maria Nicolaou ADVERTISING SALES Katerina Kyprianou katerina@polydoroudesign.com CONTRIBUTORS Rachel Chrysostom Mateo Jarrin Cuvi Panayiota Lambrinou

Inside

Emily Millett COMMISSIONED PHOTOGRAPHY DeC Audiovisual Photography Theodora Iacovou Dinah Kaprou 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 Email: inquiries@fourseasons.com.cy www.fourseasons.com.cy

PUBLISHED ON BEHALF OF THE FOUR SEASONS HOTEL BY: T&E Polydorou Design Ltd P.O.BOX 40353, 6303 Larnaca, Cyprus Email: eleni@polydoroudesign.com www.polydoroudesign.com

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The title and all material are protected by copyright and all rights are reserved. No part of this magazine may be reproduced without the publisher’s permission. Although the greatest care has been taken to ensure the accuracy of the information contained in this magazine, at the time of going to press, neither the Publisher nor The Four Seasons Hotel Limassol can accept any responsibility for omissions or errors.

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QUALITY AND CARE IN EVERY DETAIL Message from the Executive Chairman THE HUMAN FACTOR Message from the Managing Director FOUR SEASONS NEWS News, events and special occasions CHOCOLATE WEEK: UNWRAPPED The annual tribute to cocoa travels back in time to craft confections of sweet nostalgia ELEVATED BY DESIGN Amathus Residences’ eagerly awaited mezzanine floor is poised to become Limassol’s new lifestyle destination LIMASSOL DIARY Don’t miss the main highlights of Limassol’s cultural scene CHAMPIONS OF SUSTAINABILITY Newly Green Key-certified, the Four Seasons gives back to environment and community

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Meet the Four Seasons Management Team

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A TROPICAL SHIFT Tropical’s new era is shaped by diners’ preference for sharing and connectio PAIRED TO PERFECTION Perfect pairings of Italian wines and Tuscan dishes

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await at Sera CENTRE OF ATTENTION M Fusion’s 2026 menu unveils new innovations in Japanese-Peruvian gastronomy SPIRITS OF THE SEASONS Vista Bar's mixologists debut reimagined and original cocktails ISLAND ALCHEMY Meet the Liven Cyprus team, producing island-derived artisanal oils and growing a nature-first community

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COOKING UP A LEGACY Canadian-Cypriot Irene Matys’ new cookbook introduces worldwide readers to the island's gastronomy and culture CHASING LINES A new guidebook to the island’s best climbing routes is drawing many to scale Cyprus peaks INSIDE STORY Assistant Hotel Manager– Marios Demosthenous

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AT YOUR SERVICE

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DISCOVER FRAGRANCES CRAFTED BY INDEPENDENT PERFUME BRANDS FROM AROUND THE WORLD.

A rare fragrance captures A P L A C E , A M O M E N T, A F E E L I N G.

Anastasi Sioukri 10, 3105, Limassol, Cyprus | T: 25552290 mkhouseofscents.com

SCAN FOR EXCLUSIVE OFFER USING CODE FS 10

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

PLACING A CULTURE OF CARE AT THE HEART OF THE FOUR SEASONS EXPERIENCE, THE HOTEL’S PEOPLE-FIRST APPROACH EXPRESSES OUR COMMITMENT TO DEEPENING GUEST RELATIONSHIPS WHILE DEVELOPING THE NEXT GENERATION OF LEADERS.

The Human

FACTOR Dear Guest, As we welcome you to the Four Seasons this year, we are reminded that our greatest success lies in the personal relationships we nurture between our guests and our team. Our team remains the heart of the experience. No matter the external challenges, their unwavering dedication is what creates a true sense of home for our guests.

This rings true today more than ever. At a time when technology and automated operations are advancing rapidly, we remain grounded in the human element. It is this people-first approach that differentiates us, reconfirming our positioning and keeping you – our valued guests – coming back again and again.

And it is a privilege to witness so many of you returning year after year, across all seasons – a testament to the close bonds formed within the Hotel, and to Cyprus’ growing appeal as a year-round sunshine destination. We see this clearly reflected in Limassol’s visitor patterns, which extend well beyond traditional peak months.

Here, the extended season is seeing hotel services remain available even in the winter.

This loyalty inspires us and motivates our commitment to developing the next generation of leaders. We’re proud to see talented young team members promoted from within for their human-centric values. Their genuine care and integrity reflect a culture and full-circle philosophy we’ve built over the years: one that puts people before process and behaviour before results.

Thank you for choosing us, once again. We wish you a truly enjoyable stay.

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GEORGE MOUSKIS Managing Director

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HOTEL EVENTS & HAPPENINGS

The Four Seasons Hotel has once again been recognised for its outstanding services, facilities and customer experiences, receiving the British Airways Customer Excellence Award for the ninth consecutive year.

Based entirely on post-stay guest surveys sent to British Airways Holidays travellers, the

SOARING

to New Standards

award reflects real feedback from the UK market. And in 2024, the Hotel achieved its highest-ever result, with an overall score of 4.8 out of 5. Gathering the feedback from 72,408 independent reviews, this result places Four Seasons Limassol in the top 8% of BA’s partner hotels worldwide.

“British Airways has become our number one UK partner in just nine years,” says Muskita Hotels Commercial Director Nick Aristou. “To be consistently recognised by their guests is deeply rewarding, because it’s about the full experience, and we’re proud to be a part of that.”

The Four Seasons team has received this prestigious award every year since partnering with British Airways in 2016.

GLOBAL

RECOGNITION The Four Seasons Hotel Limassol received its highest accolade yet from Tripadvisor in 2025: the Travellers’ Choice Best of the Best Award, placing it in the top 1% of hotels worldwide and ranking 21st globally and 13th in Europe.

With millions of travellers relying on Tripadvisor to research and plan their stays, being recognised on this platform is a powerful endorsement. “It’s the most meaningful award we could receive,” says Nick Aristou. “Because it comes straight from our guests’ reviews rather than from an organisation.”

Based entirely on guest feedback, this award reflects the authentic experience travellers have at the hotel, where personalised service and warm staff interactions are consistently praised.

With over 4,700 reviews, the team reads and replies to every single one, using feedback to improve and inspire. “What makes us proudest is seeing our team named in so many of the comments,” adds Nick. “That’s the kind of recognition that truly matters.”

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HONOURS

It remains one of the most respected culinary celebrations of the year, and the 2025 Golden Chef Hats were once again hosted in the Four Seasons ballroom, drawing leading restaurateurs, chefs and key figures from Cyprus’ gastronomic scene. This year, Muskita Hotels achieved an exceptional result, earning five distinctions across its restaurant portfolio.

Often referred to as the region’s closest equivalent to the Michelin honours, the Golden Chef Hats recognise outstanding food quality, service, atmosphere and the overall dining experience.

At the Four Seasons Hotel, Sera by Ettore Botrini retained its acclaimed Golden Chef Hat, while Seasons Oriental and M Fusion each received Top Notch awards, reflecting the strength and diversity of the hotel’s culinary offering. Over at the Amathus Beach Hotel, Limanaki Fish Restaurant and The Grill Room were also awarded Top Notch, underscoring the Group’s consistent commitment to excellence.

across the table

THE KEY TO A GREENER FUTURE Sustainability remains a core value for the Four Seasons Hotel, underscored by its recent certification with Green Key. To achieve this internationally recognised accreditation, the Hotel completed a thorough evaluation process, beginning with an internal audit to identify strengths and areas for improvement, followed by a comprehensive technical inspection from and water management, food and beverage, guest engagement, staff training and packaging.

“It’s a stringent programme,” noted Nick Aristou, Commercial Director of Muskita Hotels.

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Green Key Global. This assessment covered all aspects of hotel operations, including energy

“But sustainability has long been part of our culture, so many practices were already in

MARKING A MILESTONE,

place.”Awarded in May 2025, the certification is renewed annually through re-evaluations

Commercial Director Nick Aristou accepts

that demand year-on-year progress. New criteria such as tracking energy use and carbon

the Hotel’s Green Key certification — a

footprint ensure ongoing development. “We have to keep evolving,” Nick added, “which aligns

recognition of long-standing sustainability

with our long-term goals: to remain accountable and continue advancing in this area.”

practices and the team’s commitment to continual progress.

Seasons

WINNERS Four Seasons Portrait

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At the Four Seasons, guest satisfaction sits at the forefront of our work. To thank those who share feedback through our visitor survey, we hold twice-yearly prize draws, offering two guests a complimentary seven-night stay.

This year’s first winner is Mr Arthur Porter (bottom left) from Portsmouth, UK — a loyal guest since 2014. His win marks his 16th stay, continuing a decade-long tradition of memorable visits.

Our second winner is Mr Viacheslav Mishutin (top left) from Penza, Russia, who has enjoyed 15 stays over 10 years, making the Four Seasons part of his family’s story.

We extend our warmest thanks and congratulations to both. Guest surveys remain vital to the ongoing refinement of our services, and the loyalty of returning guests continues to inspire the hospitality that defines the Four Seasons experience.

Trilogy Limassol Seafront (CGI)

Limassol Marina (photograph)

Seaview Heights (CGI)

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CELEBRATING with purpose

The Hotel marked its 32nd anniversary with an inaugural Four Seasons Day Charity Gala on February 13, 2025, bringing 300 guests together to raise €100,000 for the Ayios Stephanos Foundation. Proceeds went towards the completion of a critical new wing for the Limassol-based charity, which houses and cares for individuals with physical and mental disabilities.

“In 2025, we decided to celebrate the Hotel’s birthday every 13th of February with a charity initiative,” said Nick.

“The idea is to support a different cause each time and make a meaningful impact locally.”

Due to its scale, the Gala will be held every two years, while for 2026 the Hotel has bold, original CSR undertakings planned to mark the date -- watch this space.

GENERATIONS OF GETAWAYS Since opening its doors, the Four Seasons has welcomed five generations of the Kleanthous family, forging a cherished bond that spans three decades In 1993 Tony Kleanthous and his then-girlfriend Nikki visited their native Cyprus, staying at a new hotel that had just opened its doors. Since then, Tony and Nikki, now his wife, together with their ever-expanding clan – parents, grandparents, children and grandchildren – have become loyal repeat guests.

“I run into more family members at this hotel than I do anywhere else,” Tony laughs. The Four Seasons has also seen many of the family’s special moments, including a marriage proposal by Tony’s son Alex, complete with a moonlit boat ride, meticulously organised by the Hotel’s staff.

What keeps them returning? Beyond the luxurious amenities and serene setting, according to Tony, it’s the Hotel’s extraordinary hospitality. Once, he remembers mentioning to Lenia, the ma�tre d’, his craving for a scone. “At the time, she didn’t know what scones were, but, after I explained, the very next day there was a plate of scones waiting for me at the breakfast table. This kind of service is rare, and it’s what keeps us coming back, year after year.”

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Today, though Tony is based in Cyprus, he’s still a frequent visitor to the Hotel. And with his business spanning over four continents, whenever associates fly to the island to meet with him, he ensures they stay at the Four Seasons: “they all sing the Hotel’s praises”.

Looking ahead, the special bond is set only to deepen. In November 2025, the Kleanthous clan’s newest member made his Four Seasons debut; Tony’s son visited with his wife and new baby, continuing what has become the most precious of family holiday traditions.

A NEW PERSPECTIVE

There is nothing quite like Trilogy. A unique combination of luxurious beachfront living with a thriving plaza and an extraordinary vibrant urban energy.

– Properties: premium sky-rise apartments for sale or rent, complete with a gym, spa, lounge and pools.

– Plaza brands: Óris Fire Kitchen & Bar, Musa Restaurant, Nook Food and More, XeniArtSpace, Minotti Limassol, Blow Frontrow Hair Salon and Store, Cybarco Sales Office.

VISIT US OR BOOK A PROPERTY VIEWING CYPRUS +357 25 362 800 TRILOGYLIMASSOL.COM

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NEWLY APPOINTED Guest Relations and Duty Manager, Desislava Yordanova, brings two decades of guest-facing experience to her new role.

LEADING

The Four Seasons Hotel recently welcomed Desislava Yordanova to the role of Guest Relations and Duty Manager, following seven years as a waiter and bartender at Muskita Hotels’ sister property, the Amathus Beach Hotel.

This promotion marks a significant step forward in her career, which reflects her hard work, positive energy and innate affinity for hospitality.

And while this is her first role outside of service in over two decades, Desislava has embraced her new responsibilities with ease, crediting her success to her ability to always step into guests’ shoes, anticipating their requests and resolving any issues with genuine care.

Though no two days are ever the same, caring for guests remains both the core part of Desislava’s new day-to-day routine and her favourite part of the job. “My role is to make sure that our guests are happy and to always be there for them, whatever they need,” she explains.

Originally from Bulgaria and fluent in Russian, Desislava first dreamt of becoming a psychologist before realising it was the joy of making people happy that truly inspired her, ultimately leading her to hospitality.

“I love people and when I see their smiles, this makes me happy,” she says.

with Heart

A SPARKLING NEW WELCOME

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Guests staying at the Four Seasons Hotel will now be greeted upon arrival with a refreshingly elevated twist, following the launch of a new signature welcome drink.

Developed through an in-house mixology competition, this unique drink is a light, sparkling blend, designed to revitalise after a long journey. The new creation combines pear soda by Axladi, pineapple juice, cold-extracted yuzu and a dash of cinnamon syrup for a subtly aromatic, spritzer-style refreshment.

At the heart of this beverage is Axladi, an innovative new beauty drink developed by a member of the hotel team. Made in small batches to ensure maximum freshness and quality, Axladi contains hyaluronic acid, vitamin C, aloe, and a hint of caffeine, offering a functional and flavourful boost with zero sugar. Axladi is also served in the Four Seasons Spa as a pre- or post-treatment companion, offering guests hydration, relaxation or a gentle lift in energy.

Exclusively in Cyprus by

MODA IN BOUTIQUE

Limassol Marina | Tel: +357 35 051224 | Email:elemodain@hotmail.com

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Limassol Marina has become a recognised part of the city’s seafront, bringing together a full-service marina, boutique retail and a growing residential community. Its waterfront promenade features a selection of boutiques and lifestyle stores, creating a pedestrian-friendly setting that remains active throughout the year. The development is also home to apartments and villas set directly on the sea, with some residences offering private moorings. This combination of homes and marina facilities has shaped the area into a place where living and leisure connect naturally With its blend of boutique retail, dining, refined residential living and premium experiences, including a private spa — Limassol Marina continues to be one of the city’s most distinctive and luxurious destinations.

The City’s Waterfront

DESTINATION

CUDDLY COLLECTABLE For more than a decade, the Four Seasons’ signature teddy bear has been a treasured gift for young guests. After 12 years, this much-loved mascot is getting a fresh chapter with the launch of a new collectable series inspired by hotel uniforms.

The first release is Chef Teddy, wearing a miniature chef’s hat, crisp white jacket and checkered trousers. Next year, Bellhop Teddy, Waiter Teddy and others will join the lineup, creating a memorable keepsake collection for returning families.

Crafted to the highest standards, each teddy is CE-certified and fully safety approved.

And while Chef Teddy has a new look, it still doesn’t have a name so we’re asking our youngest visitors to help. Have an idea? Drop by the Kids’ Club or Reception and share your suggestion.

A Sensory

Tucked away in the heart of Limassol, House of Scents invites you into a world where perfume is an evolving olfactory experience. This boutique is a sensory atelier, home to some of the rarest and most sought-after fragrance houses in the world, including Electimuss London and Jeroboam.

Founded in 2024, it brings visitors a curated collection of independent perfumers chosen for their ability to evoke memory, emotion and a sense of place. As the official representative of every brand it carries, House of Scents continues to lead the introduction of artisanal perfume culture in Cyprus. This season, Four Seasons guests can discover a discreet new privilege: the Four Seasons Scent Edit, available via QR code in the House of Scents advertisement. The edit offers 10% off in-store and online purchases and can be arranged for private suite delivery through the concierge.

Bring the magazine with you for the in-store privilege or simply scan the code to begin your own fragrant discovery.

JOURNEY

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The Essence of

WELLNESS

As our spa offering continues to evolve in line with advanced wellness trends and sustainable best practices, we bring you a selection of new products, treatments and updates that deliver results and make an impact.

SUSTAINABLE SKINCARE The Spa recently introduced a carefully curated selection of products from Italian wellness brand Comfort Zone, chosen for its sustainable ethos, botanical formulas and vegan, cruelty-free credentials.

“We love that everything they do has purpose,” says Spa Manager Anna Donovan, “from the recyclable packaging to their tree-planting work in Ethiopia, it fits with our philosophy.”

A selection of signature treatments now incorporate Comfort Zone’s Tranquillity line – used in therapies like the Body Bliss ritual and Muscle Melt Massage – as well as the Body Strategist range, which is offered as after-care in the signature cellulite treatments for toning and cellulite care. Both ranges can be bought at the Spa shop.

A WORKOUT FOR THE FACE

FRAGRANT LUXURY

The new Instant Cryo Face Lift facial by Anne Semonin is the latest addition to the Four Seasons Spa menu, offering a powerful, non-invasive treatment designed to lift, sculpt and energise your skin. Inspired by the trending concept of facial gym workouts, this invigorating treatment combines Anne Semonin’s signature products with manual massage techniques to define the jawline, cheekbones and brow. These work together with advanced tools like the Ridoki Roller, Gua Sha sculpting tool and EMS-powered Purelift Pro for visible, immediate results.

Perfect for special occasions, or regular skin conditioning, this luxuriously pampering treatment is “like a gym session for your face” says Spa Manager Anna. “It stimulates, lifts and leaves your skin with a radiant glow.”

Expertly crafted to dance with light, La Cera Flamma candles exude sophisticated

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scents evocative of the island

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A SCENTED TRIBUTE TO CYPRUS Step into the Four Seasons Spa and the heady scent that greets you is likely from locally crafted La Cera Flamma candles. Offering guests an immersive sensory experience, these candles are inspired by the scents of Cyprus and make the perfect gift to take home.

Chocolate Week:

UNWRAPPED

text P A N AY I O TA L A M B R I N O U

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There is something rather special about flavours and aromas that evoke connections to the past. This year’s Chocolate Week went back to basics, travelling back in time to merge tradition with nostalgia.

f

f THE PASTRY BRIGADE joins Executive Pastry Chef

C O L O R S ch ocola te we e k

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Demetris Hadjiyiannis

to celebrate the launch of

From the Dubai Chocolate to the pistachio craze, today’s dessert-making is more complicated than ever with its frills and fads. Executive Pastry Chef Demetris Hadjiyiannis, however, chose to challenge the online buzz with a Chocolate Week inspired by simplicity. “We used premium Grand Cru chocolate from single-origin cocoa beans. We then opted for subtle design and decoration to create a very refined chocolate collection,” says Demetris.

DESTINATION COCOA

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Chocolate Week, October 2025.

A RAINBOW THEMED counter dotted with decadent pralines and chocolate bars, their fruit-and-nut toppings straight from the orchard

The fruit of such labours was a heart-warming Chocolate Week, featuring such timeless classics as Caramel tart, Pannacotta and Black Forest, all with unique chocolate elements. The Baba Chocolate was elevated with chocolate cremeux and the baked cheesecake had swirls of dark chocolate and a cocoainfused crust. There were also more humble sweets, reminiscent of childhood moments, like the American cookies of chocolate chip mixed with caramel and pistachio, blended with white chocolate and red fruits.

It was also a chance for Four Seasons veterans to indulge in the muchloved staples of the Colors menu and unconventional chocolate creations too, such as the ‘Fraise’ dessert saw a standard lemon sponge and strawberry cake transformed, thanks to its vanilla chocolate chantilly cream. The ‘Lumi’ was the most tropical of options; its layers of coconut, grapefruit and ginger intertwined with caramelised white chocolate.

BITTERSWEET SURRENDER Chocolate enthusiasts also witnessed the debut of dragées, bite-sized individual nuts coated in rich milk chocolate. Dipped hazelnuts, almonds, candied ginger, dried raspberries and raisins created the perfect contrast between crunchy cores and velvety shells. And as always, Chocolate Week was the unofficial launch of the winter dessert selection. “Our chefs and staff gathered feedback from our visitors and the most popular desserts remain as the menu highlights until the summer,” explains Demetris.

TOKENS OF CONFECTION

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The picture-perfect arrangement at the Colors counter provided countless suggestions for unique gifts. These included a kaleidoscopic collection of pralines in impressive jewel colours of jade, amber and fuchsia, each carrying notes of fruits and herbs. Raspberry and violet, vanilla together with basil were some of the flavour duos working in unison.

As ever, Colors Cafe presented countless novelties, yet every bite shone with sentiment. Chocolate Week created moments of kindness, love and indulgence, and all within the elegance and warmth of Colors Cafe. After all, chocolate is not just for eating, but for capturing feelings, too.

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ELEVATED by design

As the Amathus Residences evolve, the spotlight shifts to a bold new culinary and lifestyle chapter unfolding on the mezzanine floor.

Since opening last year, the Amathus Residences has quickly established a new benchmark in Limassol’s coastal living.

Combining an exceptional waterfront location, with a host of exclusive facilities, the development offers the delights of five-star accommodation, together with a seamless resort lifestyle, all supported by the award-winning hospitality of the adjoining Amathus Hotel. And with the 28 residences now all occupied, the property has secured its place among the city’s most desirable addresses.

CULINARY DESTINATION Four Seasons Portrait

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Following the successful launch of the residence collection, attention has now turned to the eagerly anticipated mezzanine level. This upscale social hub on the third floor will soon be unveiled as the final addition to this landmark property, introducing a new culinary destination for Limassol, with a new flagship restaurant set to be announced in the coming months.

Open to residents, homeowners and visitors alike, the mezzanine will bring together dining, atmosphere and service in a way that reflects the group’s wider values. Synonymous with the superior level of quality that Muskita Hotels is known for, this space has been designed to echo the understated elegance of the rest of the tower.

Several lounge and dining areas will be arranged around a beautifully landscaped garden terrace, featuring striking water features and a natural indoor-outdoor flow. The setting is refined yet relaxed, designed to create an elevated yet effortless experience.

Poised to become an aspirational lifestyle hot spot, the mezzanine floor will serve as a bridge between the privacy of the residences and the wider city beyond, offering a new place to experience the signature hospitality and laid-back luxury lifestyle of the Amathus Residences.

P R O P E R T Y Amath u s R e sid e n ce s

COASTAL CHIC Each of the 28 apartments is crafted with a quiet sense of refinement. Laid out in one-, two- and three-bedroom configurations, these exquisite homes are defined by their spacious proportions and outfitted with thoughtful attention to finest materiality across every touch point.

Curated for comfort and convenience, timeless interiors layer chic neutral palettes with soft lighting to create a calm, contemporary mood. And with every space carefully planned to maximise uninterrupted sea views, expansive floor to ceiling windows allow the coastal scenery to take the spotlight, flooding the rooms with natural light and endless blue horizons. Meanwhile, expansive balconies extend the living experience outdoors, for effortless Mediterranean living.

LUXURY LIFESTYLE

} CREATING A SEAMLESS CONNECTION between indoors and out, every space is planned to maximise uninterrupted sea views, with floor-to-ceiling windows drawing natural light and open horizons into the room. First-floor suites extend this flow onto private pool terraces, framing the coastline from every angle.

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Complementing the residences, two floors of Junior Suites operate as part of the adjoining hotel. Each of the 18 suites includes a generous bedroom, elegant bathroom, dressing area and comfortable lounge.

Ground-floor units open onto private gardens with private pools, while first-floor suites offer outdoor terraces with their own pools, as well as panoramic sea views.

A team of 450 hospitality professionals manage every detail of daily life across the residences and suites, offering seamless access to hotel services at any time, from housekeeping and grocery deliveries to private dining arrangements, limousine bookings and bespoke personal shopping. Meanwhile, the entire rental booking and management process is handled by the Amathus Hotel team directly for all short-, medium- and long-term stays, with a minimum stay of four nights.

With 24/7 security, key card access, private parking, advanced surveillance systems and discreet CCTV coverage throughout the complex, residents can enjoy complete peace of mind and privacy at all times Raising the benchmark for Limassol’s upscale real-estate offering, Amathus Residences offers a waterfront address that brings together the best of lifestyle, location and design, all just steps from the shore..

For more details, please visit: amathusresidences.com

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

Limassol

ANNUAL

diary

FEBRUARY 12-22 LIMASSOL CARNIVAL

JANUARY 23 THE MUSIC OF HANS ZIMMER THE ORCHESTRA LORDS OF THE SOUND JAN 6 2026 EPIPHANY CELEBRATION NOVEMBER 22 – JANUARY 6 CHRISTMAS VILLAGES

FEBRUARY 23 GREEN MONDAY

FEBRUARY ALMOND FESTIVAL

November 22 – January 6

CHRISTMAS VILLAGES Experience the Cypriot spirit of the holiday when you venture to one of the eight villages and towns on the Christmas Village map. With the tingling cold just enough to put you in a festive mood, cultural events, gastronomy and crafting workshops come together with a touch of tinsel and jingling all the way. Local delights and guided village tours also ensure goodwill and celebration stretch across the holiday.

Saturday-Sunday and public holidays, and daily from December 22-January 6. www.visitcyprus.com/christmas-villages

LIMASSOL AND ITS SURROUNDING REGION OFFER A WEALTH OF ACTIVITIES AND ANNUAL EVENTS FOR A TRULY UNIQUE HOLIDAY EXPERIENCE. WHETHER YOU ENJOY PREMIER THEATRE AND MUSICAL PRODUCTIONS, WORLD-CLASS SPORTING EVENTS OR TRADITIONAL, LOCAL FESTIVALS, YOU WILL FIND IT ALL… AND MORE, WITHIN OUR JAM-PACKED CULTURAL DIARY.

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January 6 2026 EPIPHANY CELEBRATION On January 6, Cyprus closes the festive season with Epiphany, a day steeped in faith, tradition and an icy plunge. The morning begins with a church service, with the priest sprinkling blessed water over congregants.

The celebration then moves to the coast, where crowds gather to witness the bishop cast a cross into the sea. Swimmers then brave the frigid waves to retrieve it, symbolising purification and renewal. www.limassoltourism.com

January 23 THE MUSIC OF HANS ZIMMER THE ORCHESTRA LORDS OF THE SOUND While acting, direction and locations weave the magic of cinematic storytelling, music amplifies its emotion. This charged performance of Hans Zimmer’s greatest scores will bring film characters and their stories to life, with melodies drawn from such blockbusters as The Dark Knight, Dune and Pirates of the Caribbean.

Prepare for an unforgettable experience of lights, live music and the passion of the movies.

19:30 Monte Caputo For further info: Tel: +357 25 636333

February 2026 ALMOND FESTIVAL The village of Limnatis, famed for its almond trees, comes to

Japanese Fusion Cuisine

life each year with the Almond Festival. Visitors get to enjoy traditional dances and songs, watch the preparation of soumada (almond cordial) and amigdaloto (almond dessert), and explore a

Discover a culinary voyage that will awaken all your senses!

variety of exhibitions, demonstrations and activities celebrating nature and local traditions. Guests can also indulge in complimentary tastings of authentic almond treats as part of the festivities.

11:00 – 16:00 | Limnatis Village For further info, call: +357 25432922

February 12 – 22 LIMASSOL CARNIVAL Limassol demonstrates why it’s known as the carnival city with 10 days of non-stop fun, leading up to the 40-day Lenten fast. A cherished tradition in Cyprus, the Limassol Carnival draws visitors from across the island eager to dress up and break from routine. The celebrations reach their peak with a grand parade, complete with feasts, dancing, serenades, costume contests and countless fancy-dress parties, making it one of the year’s most unforgettable events. https://www.limassol.org.cy/en/calendar

February 23 GREEN MONDAY Green Monday, a public holiday in Cyprus, marks the start of Lent. Families and friends head outdoors to share picnics composed of fast-appropriate foods.

Favourites include lagana (Greek flatbread), fresh vegetables, boiled potatoes and creamy dips - though

Our extensive menu offers a big variety of Sushi, Teppanyaki and Robata Grill dishes

shellfish also provide a little indulgence. Kites fill the sky in a kaleidoscope of colour, symbolising souls soaring toward heaven. Between bites and sips of wine, the warmth of community makes Green Monday a celebration of both tradition and togetherness. limassoltourism.com

order online: www.uptown-sq.com

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

APRIL 10-14 EASTER CELEBRATIONS

JUNE CHERRY FESTIVALS MAY ROSE FESTIVAL

MARCH 21-22 THE OPAP LIMASSOL MARATHON

APRIL 17-25 CYPRUS FILM DAYS

MAY 21-24 LIMASSOL BOAT SHOW 2026

March 21-22

THE OPAP LIMASSOL MARATHON The island’s biggest running meet returns, bringing together runners for a celebration of endurance, energy and community. With six races and a series of parallel events, there’s a distance - and a challenge - for everyone. From the heart of Limassol to ancient Amathus, runners will trace a course through history and sheer coastal beauty, in the ultimate running event for all ages and abilities. www.limassolmarathon.com.cy

April 17-25 CYPR US FIL M DAYS Each year, Limassol draws cineastes and industry professionals together to screen films, attend workshops and celebrate cinema as part of the Cyprus Film Days festival – now in its 24th edition. The highlight of the Festival, which also includes a special film section for young audiences, is the closing ceremony, during which the winners of the Glocal Images International Competition and the Cyprus Films Competition are announced.

April 10-14 EASTER CELEBRATIONS

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Thereafter, the revelry continues at the

Coming May 2026

lively after-party in Heroes’ Square.

ROSE FESTIVAL

www.cyprusfilmdays.com

The village of Agros, famous for its rose bushes, returns each spring with its much-loved Rose Festival - a two-weekend celebration of the prized flower’s colours,

Easter is the most sacred holiday in

fragrance and related traditions. Visitors can wander

the Greek Orthodox calendar, blending

through rose-themed workshops, discover the art of

faith and celebration. At midnight on

rose distillation and sample or purchase handmade

Holy Saturday, churches are bathed in

treats from the village stalls. A ride on the community

candlelight as the Holy Flame passes

train provides an ideal way to take in the sights, while

from hand to hand. On Easter Sunday,

traditional music and dancing strike the perfect late

the scent of roast lamb draws families

Spring note. This is one calendar entry you won’t want

together for a traditional feast. Easter Monday is when you can explore

to miss.

Agros village

villages that come alive with traditional

For further information: +357 25521333 or http://

games, music and the season’s spirit

rosefest.agros.org.cy/

of revival. limassoltourism.com

May 21–24 LI M ASSO L BOAT SH OW 2026 Sailors and mariners, prepare to catch a wave at the Limassol Boat Show! Now in its 11th year, this flagship event (the largest of its kind in the Eastern Mediterranean) invites visitors to four days of all things sea and leisure.

From cutting-edge yachts and water sports to recreational fishing, diving and marine innovation, there’s something to AGED

spark every seafarer’s curiosity. With interactive exhibits, live demos and presentations rounding out the experience,

MEAT

DISCOVER THE AGED MEAT EXPERIENCE

the show continues to expand each year, drawing nautical enthusiasts from around the world.

Limassol Marina www.limassolboatshow.com

Casual Way. Top Quality WITH YOU SINCE 1996

Throughout June C HE R RY F EST I VA LS Every summer, cherry festivals held in the villages of Kampos, Pedoulas, Platanistasa and Treis Elies are more than just celebrations - they’re vibrant tributes to local tradition and agriculture. Each community opens its

LIVE SPORTS ACTION ON OUR BIG SCREENS

open daily: 10am-1am

doors to visitors, offering a warm welcome filled with family-friendly recreation. Expect children’s activities, cooking demonstrations, workshops, stalls overflowing with traditional products, live music and dancing. And don’t forget to take a leisurely stroll through the cherry orchards, to discover the many delicious ways these Troodos treasures sweeten Cypriot life. limassoltourism.com

order online: www.uptown-sq.com

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

JULY 9-11 SHAKESPEARE AT KOURION – OTHELLO

OCTOBER 2026 ZIVANIA FESTIVAL

SEPTEMBER 19 MASSIMO GIORDANO LIVE IN CYPRUS

SEPTEMBER 26OCTOBER 4 LIMASSOL WINE FESTIVAL

JUNE 1 PENTECOST KATAKLYSMOS

June 1-21

CYPRUS CONTEMPORARY DANCE FESTIVAL Each June, the Rialto Theatre honours the world of present-day dance with a festival renowned on the European scene. Now in its 27th year, the Cyprus Contemporary Dance Festival once again brings together international artists and local dance groups, making the performing art a bridge between cultures. A must-see event for all dance enthusiasts.

10:00 - 15:00 | Monday – Friday | Rialto Theatre

June 1

September 19

PENTECO ST – KATA KLYSMO S

M ASS IM O G IOR DANO L I V E I N

Kataklysmos, meaning “the Flood”,

C Y PR US

is a uniquely Cypriot celebration that

The voice of world-renowned Italian tenor

blends religious tradition with lively

Massimo Giordano will soar over the

seaside fun. Marking both Orthodox

ancient Kourion amphitheatre, drifting

Pentecost and the Old Testament

across the Mediterranean to fill the night

account of Noah’s survival of the

with beauty and passion. Accompanied

biblical deluge, the festival transforms

by a symphony orchestra, Giordano will

coastal towns into hubs of music,

perform beloved arias, heartfelt duets

laughter and water competitions. Over

and timeless Neapolitan songs to delight

the Kataklysmos weekend, waterfronts

the audience. With the stars and sea as

come alive with fairs, swimming

his backdrop, the evening promises not

contests, boat races and spontaneous

just operatic magic, but pure, unfiltered

water fights, while open-air stages host

enchantment.

performances by popular Greek and Cypriot artists. It’s the starting gun to

July 9–11

Episkopi, Limassol

the summer season!

SHAKESPEARE AT KOURION – OTHELLO

Tel 25814054

limassoltourism.com

The timeless tale of love, jealousy and betrayal returns

info@laimtee.art

to its island setting as the Performing Arts for Cyprus Charities presents Shakespeare’s Othello as its 2026 production. To be performed under the stars at the ancient open-air amphitheatre of Kourion, a venue that rivals the drama of the play itself, the annual Shakespearean tradition this year promises you an

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Kourion Ancient Amphitheatre

evening in which Cyprus becomes both stage and story. https://www.shakespeareatcurium.com/

September 26-October 4 LI MASSO L W I N E F EST I VA L Limassol, the winemaking heart of Cyprus, makes merry late in September for two weekends dedicated to Dionysus, the Greek god of wine. To skip a sip would surely risk offending him, so enjoy a taste (or more) of the complimentary wines offered by local wineries.

Stop by stalls serving traditional Cypriot dishes, take in live music, folk dancing, theatre performances and wine-themed exhibitions or even roll up your trousers for some grape-stomping. At this festival, culture, flavour and revelry flow as freely as the wine itself.

Municipal Gardens www.limassol.org.cy/en/home

Coming October 2026 Z I VAN I A F EST I VA L If you come to Cyprus and don’t taste Zivania, have you even been to the island? Don’t be fooled by Zivania’s clear colour and small shot glasses, this spirit definitely packs a punch! And every October, three mountain villages Alona, Pedoulas and Pelendri - join forces to celebrate this traditional tipple. Every village gives you the chance to witness Zivania’s traditional distillation method first-hand, take in folk music and dancing, buy traditional products and enjoy the drink at the heart of the celebration.

Alona, Pedoulas, and Pelendri Villages Tel 25421020 or 99352547 info@mytroodos.com

IMPORTANT NOTICE: Although all events have been confirmed and details are correct at the time of going to press, we strongly recommend contacting the organisers in case an event has been cancelled or postponed at short notice.

text RAC H E L C H RYS O STO M

Champions of

SUSTAINABILITY Beyond its mission to craft an ideal stay, the Hotel is tireless in sustaining its treasured Mediterranean home. From investing in cleaner energy systems to adopting eco-friendly practices to protecting local wildlife, the Four Seasons drives a powerful virtuous cycle that gives back both to its environment and community, as its Green Key accreditation attests.

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I N S ICGAH RTESchsu ocola sta intea bwe ility ek

EXCELLENCE RECOGNISED

}

The Green Key

Certification is a new

milestone in the Hotel's sustainability journey

Sustainability begins with awareness — of place, of people, of impact. At the Four Seasons, that awareness guides not only how our Hotel operates, but how we connect with our surroundings. It shapes the choices we make in our kitchens, the partnerships we build with local producers, the ways in which we give back to our community and our ongoing efforts to preserve Cyprus’ natural beauty. Each initiative, whether visible to guests or happening quietly behind the scenes, demonstrates that meaningful change is achieved through consistency, care and collaboration.

“The impact of tourism on natural resource availability and climate change is foremost on our minds, and has been since day one,” explains Commercial Director Nick Aristou. “We set clear sustainability goals that grow and evolve each year and encourage guests to respect and participate in our efforts to minimise the environmental impacts of the Hotel’s operations.”

Each department has its own ‘Sustainability Champion’ to rally the teams, ensuring a shared commitment across the board to protecting the environment, nurturing the community and ensuring that each guest experience contributes to a more sustainable future.

GREEN KEY-CERTIFIED

SUSTAINABILITY ACROSS THE BOARD The Hotel’s commitment to sustainability is shaped as much by people as by policies. Leadership sets the vision, but it’s the commitment of the entire team that brings each initiative to life, turning thoughtful goals into daily habits.

“Waste reduction remains a constant focus,” says Nick, “and something we are continuously working towards, through careful waste separation, accessible recycling bins and the recent introduction of organic composting.” In the kitchens, staff manages food waste from the earliest stages of preparation to reduce excess. Across the Hotel, many operational procedures have moved to digital platforms to cut down on paper use, while single-use items are replaced whenever possible. Two notable examples are the recent switch to refillable Molton Brown dispensers in all bathrooms and biodegradable key cards.

The Hotel’s connection to its community is equally important, with ingredients sourced from more than 2,000 local partners, reinforcing a shared local economy. Energy and water stewardship continue to evolve as well: photovoltaic installations contribute to cleaner power, and plans for a dedicated desalination plant — expected to be operational by early 2026 — will allow the Hotel to meet its own water needs without placing pressure on the island’s limited supply.

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In 2025, the Four Seasons received the prestigious Green Key Certification, marking an important chapter in a journey that began long before the plaque was hung on the wall. “The Four Seasons was one of the first hotels in Cyprus to achieve a sustainability accreditation - the Travelife Certification in 2008,” says Nick, “and we had already laid the groundwork for responsible operations. The Green Key Certification was a natural evolution of these efforts.” The Green Key is the hospitality industry’s standard for excellence in the field

of environmental responsibility and sustainable operation.

It is administered locally by CYMEPA, the Cyprus Marine Environment Protection Association, of which the Four Seasons has been a supporting member since its foundation.

Of course, the Four Seasons’ Green Key journey extends far beyond a simple checklist of achievements. Rather, it is an evolving promise – one that guides how the Hotel operates and how it envisions the Cyprus of tomorrow. As Nick explains: “Sustainability has always been a part of our culture. This accreditation serves not only as a testament to the work already under way, but also as a practical tool that helps us track our progress, organise initiatives and ensure that every action aligns with a thoughtful, enduring vision for our future and the future of our island.”

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I N S I G H T S s us t a in a bilit y

} SMALL ISLAND, BIG SOLUTIONS “Operating sustainably on a small island comes with a unique set of challenges, which require persistence and creativity,” says Nick. “Solutions often demand patience, teamwork and, most importantly, investment.” One longstanding roadblock the Four Seasons has faced is the lack of an environmentally responsible alternative to the complimentary plastic water bottles offered to guests. “Our team is actively exploring options, including the possibility of offering refillable bottles and installing water stations throughout the property.”

These plans, together with the upcoming desalination plant, represent meaningful commitments of both time and resources.

But for the Hotel’s leadership and staff, they are essential steps — investments not only in the operation’s future, but in the wellbeing of the island itself.

CARING FOR OUR COAST Protecting the coastline and surrounding environment is an essential part of the Hotel’s responsibility to its home. “Our beachfront proudly holds the Blue Flag distinction, and is regularly cleaned and carefully organised, with regular Beach Cleaning Days,” notes Nick. The same level of care extends to local wildlife, too, including support for a programme to vaccinate and care for stray cats and maintain a ‘cat home’ nearby. Meanwhile, Nick recalls a remarkable experience a few summers ago, when a turtle chose the Hotel’s shore to lay her eggs. “Our team followed national protection protocols and watched over her nest, waiting for the joyful day when we were joined by hotel guests overnight to witness the hatchlings make their way safely to the sea.”

GIVING BACK TO THE COMMUNITY Four Seasons Portrait

36

Giving back has long been part of the Hotel’s identity, shaped by a belief that meaningful hospitality begins with caring for the people who make up our community.

Educational programmes are offered for employees’ children,

A SENSE OF BELONGING lies at the heart of Four Seasons community events, which aim to support and preserve the Hotel's natural environment

while a variety of activities throughout the year help enrich staff wellbeing and strengthen their sense of belonging.

Local culture is shared proudly with guests through themed evenings, excursions and culinary experiences that celebrate Cyprus’ traditions. The Hotel also participates in and hosts charitable initiatives, most notably the new Charity Gala, held for the first time last year on the anniversary of the Hotel’s opening, and which will become a bi-annual event. This event welcomed more than 300 guests and raised €100,000 for the Ayios Stephanos Foundation.

Beyond the Hotel’s walls, the team contributes to the wider cultural landscape as well: chefs represent Cyprus in international cooking competitions and help champion local gastronomy, while tree-planting activities support the island’s natural environment. As Nick notes: “Our philosophy has always been to contribute to the wellbeing of the island we call home.” That spirit was perhaps most visible in the aftermath of the tragedy of the 2011 explosion at Mari, when the Hotel’s generators operated continuously for six months to supply electricity to the entire Agios Tychonas community. Each effort reflects a simple intention — to uplift the community that has supported the Hotel for decades.

As the Four Seasons continues its journey beyond the Green Key, its goals remain clear: to honour the island’s natural beauty, support its people and ensure that future generations can enjoy the same coastline, culture and sense of belonging. The work is ongoing, but the commitment remains: to lead with purpose and protect the place we are proud to call home.

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

AUTHENTIC Connections

Dear Guest, On behalf of the whole Four Seasons team, it is my pleasure to welcome you to the hotel. Whether this is your first stay, or you’re among the 60 per cent of guests who return time and again, our intentions are always the same: to delight everyone who walks through our doors, ensuring they feel genuinely cared for from the moment they arrive.

This is what defines our hospitality offering: the unique experiences and memories we create for our guests, all built through real human connection. Because today’s travellers no longer define luxury by exclusivity or hardware alone. Instead, they seek authentic and emotional interactions – moments that make them feel truly seen Whether it’s a thoughtful surprise tailored to a personal preference, a meaningful conversation or a child’s holiday made unforgettable, these are the human stories we curate, which linger long after checkout.

Of course, this guest-focused culture is only possible because of our people. We empower the team to go beyond service, to lead with curiosity and listen with care, in order to deliver experiences that feel bespoke to each person.

And it goes both ways. Behind the scenes, we remain consistently invested in the growth and wellbeing of our staff, with ongoing training, support and a strong sense of team spirit.

This is part of the culture we have built since the beginning at the Four Seasons. By taking care of our staff, they, in turn, take care of you.

We are also proud of the enhancements to our in-house experience. Such as the evolution of our Four Seasons Guest App and our recent Green Key certification. These developments reflect our ongoing commitment to growing thoughtfully throughout the hotel.

Thank you for choosing us. We look forward to making your stay memorable in all the ways that matter.

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COSTAS NICOLAOU Hotel Manager

Corporate Connection

NICK ARISTOU

ERACLES STYLIANOU

PANICOS HADJITOFIS

YIANNOS

ANDREAS LOIZOU

Group Commercial Director

Group Finance Director

Group Executive Chef

GREGORIOU

Group HR Director

Group Food & Beverage Director

Foundations of Hospitality

MARIOS DEMOSTHENOUS

YIANNIS IOANNOU

LEONIDAS LEONIDOU

DEMETRIS NICOLAOU

Assistant Hotel Manager

Rooms Division Manager

Food & Beverage Manager

Food & Beverage Service Manager

ANDREAS ALKIVIADES

TATYANA GRUMEZA

Front Office Manager

Guest Relationships

Guest Relations

DESISLAVA YORDONOVA Guest Relations

Manager

Officer

Officer

Four Seasons Portrait

MARIA TENEKETZI

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

Smooth Operation

CONSTANTINOS

CHRISTINA VENIZELOU

CHRYSTALLA NICOLAOU

STELIOS PAPAGEORGIOU

MONIATIS

Executive Housekeeper

Assistant Executive

Reservations Supervisor

Duty Manager

Housekeeper

MARIOS GEORGIOU

ANDREAS CONSTANTINIDES

SAVVAS CHARALAMBOUS

ANTONIS PAVLOU

Purchasing Manager

Chief Engineer

Chief Security Officer

Back of House Manager

Culinary Arts

Four Seasons Portrait

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PANAYIOTIS

DEMETRIS

GUAN RUIJONG

ANDREAS

EVROS

CHARALAMBOUS

HADJIYIANNIS

Seasons Oriental

ANDREOU

CHARALAMBOUS

Executive Chef

Executive Pastry Chef

Head Chef

Executive Sous Chef

Executive Sous Chef

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

Gastronomy

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LENIA DEMOSTHENOUS

STALO ARABANTZI

MICHALIS THEODOROU

Maître d’Hotel

Tropical Restaurant Manager

Bars Manager

MARIOS TSIOUROUTIS

SAVVAS PAPATHOMAS

GEORGE KITEOS

Assistant Maître d’Hotel

Banqueting Supervisor Head Sommelier

Colors Café Manager

MOHAMMED AL SHLOUF

KYRIACOS THEODOTOU

MARIA GKANTAIDI

GEORGE

Restaurant Supervisor

Restaurant Supervisor Tropical

Restaurant Supervisor Seasons Oriental

VLACHOPOULOS

Sera

Restaurant Supervisor M Fusion

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

Developing the Business

KLERI MICHAEL

ANTONIO CASSERA

LANA PERIKLEOUS

Group Digital Marketing Manager

Group Corporate Sales Manager

Group Leisure Sales Manager

ELISA PASTIDI

MARINA KNOWLES

Conference & Incentive Sales Manager

Events Manager

Wellness and Leisure

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VASILIS KYRIAKOU

ANNA DONOVAN

HEIKE IOANNOU

Le Club Actif Supervisor

Spa Manager

Kindergarten & Moments to Enjoy Supervisor

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ARIA VERDARIS

D I NA H KA PRO U

A TROPICAL shift

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G A S T R O N O M Y Trop ica l

SEARED WITH A KISS Newcomer Burnt Cauliflower arrives in a vibrant tangle of Caramelised Onions and Beetroot Bread, brightened by citrus notes of Calamansi Gel.

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The Tropical Restaurant begins its day with familiar ease.

Yet behind this tranquillity lies a subtle transformation.

One of the Hotel’s most recognisable spaces has entered a new era— one shaped by sharing, connection and a new approach to the way people choose to dine.

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G A S T R O N O M Y Tr o p ic a l

KING OF LEAN Among Tropical’s most popular appetisers, Beef Carpaccio's wafer-thin slices come crowned with Marinated Artichokes,

}

Yuzu Cream and Truffle Pecorino Cheese.

DRESSED TO GRILL As with all grilled meats, the 350g corn-fed US Black Angus Rib-Eye Steak arrives carved, flanked by such sides as French Fries with Pecorino Truffle Cheese and Sautéed

}

Portobellini Mushrooms with Truffle Oil.

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s

THE PRINCIPLE OF SHARING

Set across a series of floating decks, framed by exotic plants, The Tropical Restaurant blends naturally with its surroundings.

Filtered light moves through green arches, casting patterns across the water and striking a languorous note. The signature calm invites guests to slow down and allow the day to unfold at its own pace. Yet in spite of its perennial serenity, change has arrived at The Tropical, thanks to a refreshed dining direction.

Over the past season, the restaurant has moved away from traditional plated dishes toward a more social, interactive sharing style that better reflects how people enjoy eating today.

A TREND-DEFINING MENU

FAMILIARITY AND FRESHNESS The transition to sharing hasn’t replaced the dishes guests know and love. Lunchtime still leans toward approachable staples. Burgers remain a favourite and sit comfortably alongside salads, small plates and straightforward dishes suited to the midday appetite. Moving towards evening, the mood of the menu changes. Guests gravitate toward the grills and seafood; the kitchen responds with dishes that feel a little more structured. Steaks remain the most popular choice, appreciated for their quality and simplicity, while lighter options such as seabass, salmon and cauliflower appeal to those seeking balance.

“We see all kinds of appetites,” Andreas notes. “People choose differently at lunch and dinner, but the sharing style works for both.” Special diets are handled with the same clarity. “We work with a wide range of requirements… vegan, vegetarian, gluten-free, dairy-free. Whatever the request, the team adjusts,” he says. This adaptability has become one of the hallmarks of the restaurant..

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The shift did not come from trend-watching, but from observing how guests wanted to dine. The direction is led by Executive Chef Panayiotis Charalambous, who has shaped the menu with his kitchen brigade. “Dishes are now developed for sharing, placed in the middle, so everyone can take part,” Panayiotis says. His focus is on preparation: dishes carved, portioned and presented, so the table can interact naturally with the food.

“The times brought us here,” adds Executive Sous Chef Andreas Andreou. “A few years ago, we wouldn’t have imagined this direction, but today, guests are more curious.

They want to explore more flavours rather than commit to a single dish.” What began as a small adjustment has become a defining part of The Tropical’s identity and the way the restaurant expresses its culinary point of view.

The strength of the concept lies in its simplicity. Rib-eye, sirloin and the veal rib chop arrive pre-sliced, turning what was once an individual choice into a shared experience.

Lamb chops and king prawns baked with feta complement the offering, flanked by flexible sides such as Truffle Pecorino fries, steamed vegetables, crisp salads and lighter dishes like the Coloured Tomato Burrata with balsamic pearls. The menu is designed so each plate contributes something different to the table, encouraging diners to reach, share and discover.

This marks a quiet shift in dining behaviour. Plates circulate, conversations move in new directions and the atmosphere around the table becomes more fluid. The surroundings play their part, with water close at hand, greenery softening the edges of the space and natural light shifting throughout the day. Everything works together to create a relaxed sense of connection.

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GB AR ST OR MOYKTr l UR SO HN ST EoSp ic n eaws

}

LUSCIOUS OPENER The creamy decadence of Burrata Mozzarella is offset by tart-sweet Coloured Tomatoes and Rocket Pesto, finished with Croutons and Balsamic Pearls.

SUBTLE RISKS, STRONG REWARDS Some of the dishes that express Tropical’s refreshed identity were initially a gamble. Plates such as the Burnt Cauliflower with caramelised onions and citrus accents, or the Beetroot Tartare with yuzu vinaigrette, were not expected to have universal appeal. Their success came as a welcome surprise.

“It went fantastic,” Andreas confirms. “We took a risk with a couple of dishes, but guests responded really well.” These plates now sit confidently at the centre of the menu, expressing a style that is light, pure and suited to the Mediterranean setting. Their presence shows how the restaurant has evolved without losing its sense of ease.

ENDURING RITUALS

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While the daily menu at Tropical has embraced a contemporary sharing style, certain rituals continue unchanged. Breakfast keeps its long-established buffet format with omelettes cooked to order, freshly squeezed juices, a full selection of hot and cold dishes and the Cyprus Breakfast Corner, which introduces guests to local flavours. It remains a familiar beginning to the day, shaped by a steady flow of favourite dishes and easy choices.

Sundays, meanwhile, permit a different kind of continuity. The Marco Polo Buffet has been part of Tropical since the Hotel opened and continues to draw a loyal following from local residents.

Inspired by the journeys of its namesake explorer, it features dishes from Cyprus, the Middle East, Italy, China and India. Presented as an indoor buffet and arranged across a series of stations, it offers a sense of variety and celebration.

Looking ahead as the seasons shift, refinements will continue to follow naturally. Small adjustments will appear as the kitchen listens, adapts and responds to how guests embrace the sharing concept. What remains clear is that sharing now sits at the centre of Tropical’s identity, supported by the rituals that have shaped the restaurant over the years.

THE SURROUNDINGS PLAY THEIR PART, WITH WATER CLOSE AT HAND,

THROUGHOUT THE DAY. EVERYTHING WORKS TOGETHER TO CREATE A RELAXED SENSE OF CONNECTION.

Four Seasons Portrait

GREENERY SOFTENING THE EDGES OF THE SPACE AND NATURAL LIGHT SHIFTING

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P A N AY I O TA L A M B R I N O U

D I NA H KA PRO U

e

paired to

PERFECTION The craft of pairing elevates Italy’s classic wines and culinary traditions into a seamless, sensory experience at Sera.

Enter the world of Sera, and you discover the intimate ritual of sharing food and wine elevated to an art. Embedded in the DNA of the Four Seasons’ youngest restaurant is Michelinstarred Chef Ettore Botrini’s culinary concept, whereby plates of signature Italian dishes pass from hand to hand, courses blend seamlessly and companion wines of Italy flow, deepening the conversation and convivial pleasure of the table. Stars of the menu include highlights from Botrini’s Tuscan culinary roots, each dish expertly partnered by select wines from Italy’s choice wineries, and with reservations for two particularly encouraged to experience this unique synthesis of elements.

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Presiding over these glass-and-plate synergies are sommeliers Marija Tanasijevic and Iwona Hereda, who guide every reservation with their immaculate pairings. Iwona was named 2024 Best Cyprus Wine Sommelier, while Marija's deep ties to the fruit of the vine hark back to her family’s own wine-producing legacy. "We respect the importance of pinpointing excellent food and wine duos," Iwona explains. And while the restaurant’s degustation menu works in parallel with a carefully-curated wine list, every consultation also proposes compelling alternatives. "Tuscan wines are the gold standard for this cuisine," adds Marija, "but we also go beyond the conventional grape varieties."

}

DYNAMIC DUOS

IMPECCABLE CURATION Sommeliers Iwona Hereda (right) and Marija Tanasijevič partner Sera's menu with their masterly wine selections.

I N F O C U S S e ra

A Delicate Balance An ethereal beauty of Italian winemaking that floats lightly on the tongue. Together with its appealing pink colour, this pixie rose carries parallel shades of coral, and hails from the Gavi vineyards of the Piedmont region, famed for its sophisticated labels. The 2024 Rosa Chiara by La Scolca allows a harmonious meeting of Cortese grapes with Pinot Nero, to form a well-balanced union. Upon swirling the glass, the bouquet is intense with darts of orange blossom and rose shooting from the rim. The flavour is subtle, yet delivers a potent feel in the mouth, thanks to its long, lingering taste. Its unique soft and intense profile make it the perfect accompaniment to the deep flavours of fish crudo and carpaccio.

DREAMY EMBRACE Cushions of fennel and caponata rest gently on a bed of tuna carpaccio, teasing the palate with their subtle hints of acidity and freshness. The fruity rosé envelops the fish without masking its smoky finish.

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I N F O C U S Sera

GIVING GRACE A creamy cheese of such grand aspirations requires very little embellishment. A holy trinity of tomato, basil and olive oil blesses this sacred offering, together with a strictly whitegrape communion. The perfect sharing delicacy to inaugurate every Italian meal.

Sparkling Prelude

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Prosecco is the timeless tipple with which to commence any Italian meal, and justifiably known the world over for its great energy on the palate.

Zardetto winery relies on hand-selected Glera grapes that are immediately pressed upon harvest. It is this immediacy that locks broad, fruity flavours into every bottle. The bouquet evokes the sights and sounds of the hilly Conelgiano Valdobbiadene region surrounding the Zardetto estate, bringing to the nose tantalising fragrances of rich citrus, fresh herbs, wild strawberry and even toasted bread, reminiscent of the area. This authentic profile reinvents the prosecco experience for the discerning palate.

Essence of the Land

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PASSAGE TO PLEASURE This pasta grande transports Mediterranean fruits of the ocean to the steel pan for a rich taste encounter.

Meanwhile, the citrus notes of a crisp white vino offer a zesty riposte to the seafood’s luscious sauce.

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"La Spinetta" translates to "top of the hill" and refers to the location of the original Piedmont winery of the Rivetti family producers. By contrast, the wine’s flavour profile evokes more humble associations given its earthy herbacity. This is because the soil of the Terricciola region bearing the Vermentino variety is sandy and rich in marine sediments. Such natural minerality is then picked up in the scent, along with white flowers. “This energy, packed into every layer of the soil, is what drives the wine’s personality,” reveals Marija. “As a result, it is packed with citrus, orchard fruit and floral notes.” The flavour nod to Nature makes this an ideal pairing for vegetable-prominent dishes and seafood pastas.

LETTER TO EMILIAROMAGNA The centre of Italy is also the hub of its cuisine, as the region’s meat classics and unique pasta parcels power the country’s gastronomic tradition. In honour of this culinary focal point, a royal serving of duck ragu arrives, swathed in ribbons of pappardelle.

Tuscan Layers

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Preserving a Tuscan red carries the promise of bigger, bolder notes and aromas with age. Sera is home to the 2022 Tenute del Cabreo, a Pinot Noir creation that is both matured in the barrel, and then refined in the bottle for a year, respectively. The process explains the ruby-red colour and complexity of forest aromas such as cherry, juniper, cinnamon and black pepper. “The warmer climate makes Tuscan renditions of Burgundy grapes remarkably strong and potent,” Marija explains. Indeed, the palate is wonderfully juicy, thanks to the well-integrated acidity and tannins that make their presence subtly.

The medium-length finish allows it to seep through layers of meat or pasta without overpowering the recipe.

A Classic Lineage HEAT OF THE MOMENT The queen of Italian steaks, the Bistecca Fiorentina, is a feat of simplicity. Its charcoal cooking marries a charred exterior with a rare red centre. The purity of this dish demands nothing more than a seasoning of coarse salt and pepper, together with a dash of olive oil.

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There’s a reason why Amarone della Valpolicella is labelled “classico” by the Italians. It originates from the heartland of Italian wine, the Valpolicella region, where the multifaceted climate and soil provide structure and depth to every variety. It’s this historic significance that makes this variety the perfect accessory for grand meat dishes. Dating back to 2012, this Roccolo Callisto edition has concentrated flavours, and yet the tannins are wonderfully balanced. The blend of three local grape varieties unites aromas of red and black fruits, spices and wood. Every drop is a flavour bomb of cardamon, ginger, lemon peel and red cherry. Its silky finish works perfectly with morsels of succulent red meat calling for freshness and pleasant acidity.

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CENTRE OF attention

As a thing of beauty is a joy forever, so guests are repeatedly drawn to M Fusion’s enticement. Yet this jewel restaurant of the Four Seasons is much more than meets the eye, with every dish revealing and revelling in its star appeal.

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With every season comes a turning point in creativity, and this year sees M Fusion under the direction of its new Executive Chef Panayiotis Charalambous. With more than 30 years’ experience under his belt and decades of service at the Four Seasons, Panayiotis is guiding M Fusion towards redefining its gastronomic profile. It’s safe to say the winter months will be far from repose as the restaurant’s team consult new avenues of fusion innovation. From 2026, M Fusion sets in motion new sensations of taste, colour and aroma.

The juxtaposition of Japanese and Peruvian tradition sparks an explosion of flavours along the palate. Discerning guests alternate between the playful ceviche recipes of Latin

America to the disciplined sushi culture of the Far East.

Alongside the appetisers are the small bites reminiscent of South America and South East Asia, from colourful tacos to spice-forward dumplings. M Fusion is also the headquarters for all things oyster, as the menu features renowned varieties from the world’s most famous shores. As for the mains, they’re an invitation to savour fusion cuisine in good company, thanks to their sharing philosophy. Notes of chilli, lime, ginger, tamarind, star anise and more, link East and West together through an annual edition of seafood and meat dishes. Among the showstoppers? Black cod, Chilean seabass, premium Wagyu beef and duck take pride of place

G A S T R O N O M Y M Fu sion

} MOONLIGHT TO MOONSHINE At sunset, the M Fusion terrace welcomes a nightly ritual of culinary indulgence. With chopsticks and cocktail glass in hand, discerning diners embark on this extravagant tribute to the flavour gods.

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in this gastronomic feat. The same principle plays out in the menu’s sweet finale, with the dessert propositions nodding to the Orient and the Pacific. From pineapple to papaya, no fruit stone is left unturned.

Parallel to this gustatory voyage, taste buds surf the waves of signature libations, exclusive to M Fusion. The mixology team spends the winter months researching and finalising unusual and exotic renditions of beloved tipples.

With every sip, these unique cocktails transport guests across continents, expertly crafted with fresh and aromatic fruits, spices and herbs.

Ultimately, for M Fusion, even as another tour around the sun begins, it remains a destination beyond measure. And as it prepares to debut the exciting novelties it has in store, the star-lit wonder of the Hotel continues to shine bright.

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The Oldest Champagne House

T: +357 25 736220 Email: info@lmdv.com.cy www.lamaisonduvin.com.cy

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SEASONS

the comfort of a Winter night’s fire.

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SMOKE & OAK Warming spices court rum and smoke to evoke

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V I S T A c ock t a ils

Every year, The Vista Bar’s mixologists introduce their newest creations through an in-house competition. The chosen signatures shape the refreshed menu, presented by season to create a delicious narrative that threads through the Bar’s most distinctive drinks.

WHITE COSMO Fresh pear, lime juice and lychee liqueur, splashed with vodka, deftly distil

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Autumn’s mellow sweetness.

RASPBERRY MOJITO

FANCY ME

Raspberries and fresh mint yield a bright,

Awakening the senses, red fruit, vodka,

alcohol-free and all-season rendition of

washed with yoghurt, trip you elegantly

Cuba’s classic.

into Spring.

SKINOS SUNSET Mastiha liquer, passion fruit and infused honey deliver a delicious dial-down of

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Summer's heat.

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Just as each season promises an encounter with change, a chance to shed the old and step into the new, an expertly mixed cocktail invites the perfect, unscripted moment. Taking their cue from the year's primal shifts, the Vista Bar team have unveiled new cocktail collections (plus a non-alcoholic surprise), each of which evokes one of the four seasons and their attendant colours, memories and moods.

PLEASURE OF EMBERS

Notes of oak and sweet spice define the Winter collection with its smoked rum Old Fashioned, a creative take on a classic that evokes the reflective snap and glower of the fireplace, and the woody scent of embers on an icy winter night. This rendition of Kentucky’s favourite features cinnamon, vanilla and star anise, adding a hit of smoky intensity before the warming spices take over, blanketing your palate as only a good winter cocktail could.

SPRING AND ZING

Reawakening follows, with a paean to Spring. Fancy Me is a creative, technically savvy tipple starring red fruits, vodka and yoghurt, which, once added to the drink, is allowed to curdle, then immediately fine-strained, leaving behind a clarified drink that shines with a silky texture and a refined flavour. Brimming with zing, this cocktail is smooth, refreshing and playful -- a delectable highwire act that travels the fruits’ tart sweetness and the delicate creaminess of the yoghurt.

SUN SALUTATION

Slaking thirst while delivering pleasure is the name of the game with Summer: a collection that fits the island’s quasi-endless season of sun and heat perfectly. The cocktail Skinos Sunset nimbly deploys sweet mastiha liqueur, spiced with the piney-flavoured resin, sourced from the mastic tree of the Greek island of Chios. Add in the tropical hints of passion fruit, and a beautiful tension takes hold, married with the sweetness of aromatic essential oils and infused honey.

BEFORE THE FALL Finally, the season of mists inspires the Autumn collection with another reinvented classic. Here a White Cosmo pairs vodka, lychee liqueur, fresh lime and pear juice, eliciting a warm autumnal depth from the ripe pears and drawing a soft sweetness from the lychees. Both refreshing and comforting, it’s a perfect segue from the scorching Cypriot heat towards winter’s enveloping chill.

There’s also a teetotaller surprise, with Vista reimagining an all-season favourite. The Raspberry Mojito delivers innocent pzazz, with Cuba’s drink of choice turned and twisted with ripe raspberries and fresh mint, yielding a cocktail fit for every calendar day

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ENDURING ELIXIR

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p h o t o g r a p hy

E M I LY M I L L E T T

THEODORA IACOVOU

island

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ALCHEMY

Liven is bringing fresh innovation to the island’s rich heritage, harnessing nature’s abundance to craft quality products that are natural, pure and beneficial.

LAND OF ABUNDANCE

Liven was drawn to Cyprus for its unique natural advantages, which make the island an ideal environment

to create seed, nut and essential-oils products. Located at the crossroads of ancient trade routes, the island has long been a centre for botanical craftsmanship and perfumery, drawing on an abundance of native herbs and flora. In fact, recent excavations have uncovered only local plants in the traces, with the bottles the sole imported element – just as at Liven today.

Other important factors are Cyprus’ volcanic soil, rich in metals that support plant health, as well as the island’s clement weather. As Andreas explains: “The sunny climate helps boost the plants to produce more potent essential oils. And Cyprus didn’t go through the second ice age, so many endemic plants and original species survived here which can’t be found elsewhere.”

These include myrtle, wild sage and a particularly gentle strain of peppermint that grows exclusively by rivers, known as potamoitanos -- all key ingredients in Liven's products.

CLOSE-KNIT AND SUSTAINABLE Beyond this profusion of local raw materials, Liven was also inspired by the passionate islanders who grow them. The business’ vision was always to work with and give back to the local community, and in Cyprus they found a close-knit network of supportive collaborators.

“The community already existed in Cyprus,” shares Jared. “It’s such a small island, so we know everyone who produces for us. We've been to their farm, their house and we know their ethos.”

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Step through the doors of Liven’s new workshop space outside the village of Kornos and you are immediately enveloped by fragrances so vivid you can almost taste them. Whether it’s the fresh, zesty fragrance of grapefruit peel being cold-pressed for essential oil, or another locally sourced botanical in mid-extraction, the scents hang in the air with a palpable vitality.

This sensory effect captures the essence of the brand.

First founded in Oman by former business consultantturned-startup founder Jared Willis, Liven has built its reputation on premium, high-potency artisan oils.

Originally from Chicago, Jared, having been visiting Cyprus since 2003, saw the island’s potential for building a business rooted in nature and community.

“Cyprus has this quiet, creative energy that feels both grounded and inspiring,” he says. “More and more people are leaving city jobs to return to the land, modernising family farms and creating something new from something timeless.”

Once in Cyprus, he met his now-business partner Andreas Markou, a green-fingered biologist and plant scientist, fresh from studies in the Netherlands. Together, the duo combined their skills to think outside the box in their production process, reviving old methods with a fresh, forward-thinking approach.

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N A T U R E ' S essence

THE TEAM MOVED into their new place in January 2025, a multifunctional space that now hosts workshops, tours, events and artisan markets

} ROOTED IN A LIFELONG CONNECTION to the land, Andreas blends traditional knowledge with plant science, sharing his passion for nature through Liven’s artisanal products and educational pursuits.

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DRIVEN BY PURPOSE AND PASSION, Jared set out to build something impactful, collaborating with like-minded businesses and embracing Cyprus’ values-led, community-driven approach.

under-eye dark circles which, according to Jared, work well when kept in the fridge.

“Each oil has different health benefits,” says Andreas.

“Grapeseed and moringa seed are high in antioxidants, great for skin, inflammation or muscle pain. Almond oil is highly moisturising and lavender has relaxing, calming and antibacterial properties.”

In addition to working with trusted suppliers, Liven also responsibly forage for wild herbs and upcycle raw materials, which would otherwise go to waste. Take the grapeseed oil used as a base for many of Liven’s signature products, made from byproduct left over from the wine-making process of three boutique local wineries.

This circular-economy approach aligns with Liven’s core philosophy as a sustainable business by nature. “These are extremely high-quality materials, and nothing goes to waste,” points out Andreas. “We use all parts of the plants” – whether through preservation processes, or new constructions’ toll.

POTENT AND PURE The value of working in a like-minded community, means Liven are also easily able to control the quality of the raw materials they use. Suppliers are all either certified organic, use permaculture farming or monitored to ensure they don’t spray their crops. And by shortening the supply chain, working directly with small family businesses and going with the seasons to harvest and preserve crops at their peak, Liven’s products are always made fresh, in small batches, to ensure they stay at their most potent.

“Our goal is to press our raw materials once a month, so we can deliver fresh,” shared Jared. “The seeds are only ever less than a year old and the oil is produced within a few weeks, so it can be consumed before it deteriorates.”

After this, much of the distillation and extraction is done by hand, “doing things the way our ancestors were doing it”, as Andreas puts it. While the team are inspired by the way things were done in the past, they combine this traditional wisdom with modern technology and new ways of crafting highest-quality products from rich raw materials.

BOTTLING NATURE

All these products are available to buy from the Liven Cyprus Workshop space. Surrounded by forests and mountains, the space is equal parts production house, café and community centre. “We hold a lot of workshops, markets and events here,” Jared explains. “It’s a nice meeting point for like-minded people, while also showing how our products can be used,” adds Andreas.

The small café opens every weekend, serving Cypriot vegetarian dishes with a modern twist, using only local products, with whatever featured on Liven’s production line in the given week. Tours can also come for a tasting or to try different oils, or even “have cocktails or local craft beers and listen to live music”, says Jared. “Depending on the group, we can make something unique and bespoke.”

But the Liven team are also happy to welcome drop-ins anytime, encouraging visitors to “just show up, see what we make and browse the shop”, Jared says. “We're here during the week and on the weekends.”

In fact, even the shop aligns with Liven’s community ethos, with local products for sale made by partners and suppliers. For example, herbal teas made from the grower who provides the botanicals for Liven’s herb oils, lavender pillows with lavender leftover from distillation, almonds from the farmer who produces the almond oil or Cypriot honey made by the family who provide the beeswax.

“What we are trying to do in this space is give a platform to people who share our values,” says Jared. “We know the people; everything is from Cyprus, done with a lot of care and some element of hand-production.”

For more information and details about upcoming events at Liven Cyprus Workshop, visit Liven online at: www.livencyprus.com Four Seasons Portrait

The range includes pure essential oils for use in a diffuser or to make blends at home. Then there are the pure base oils like almond oil and castor oil, as well as cosmetics and soaps that combine base and essential oils. Easy-to-use essentialoil roll-ons can be applied directly to the skin for anything from relaxation, headache relief, perfume or even tackling

WHERE MAKERS MEET

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IRENE MATYS SHARES HER INTERPRETATION OF the traditional Cyprus meze, bringing new character to familiar dips, starters, salads and more.

H I G H L I G H T C yp ru s ta b le

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Cooking up

A LEGACY The search for a place called home can sometimes be a journey of a thousand miles. Through her culinary dedication to Cyprus, Irene Matys crosses the Atlantic to where her roots truly run deep.

Through her new book, she bridges her Canadian present with the places where her story began.

Whether it’s in the kitchen or out on the veranda, the table is the quintessential gathering point for Cypriots, a sacred place for family and honoured guests to savour food and precious moments together. And now, thanks to the launch of her stunning cookbook, 'My Cypriot Table', CanadianCypriot Irene Matys, née Ttofallis, is setting a place for a worldwide audience to discover the island's culinary and cultural treasures. In this way, drawing on her Greek Cypriot roots, with each page a labour of love for Cyprus, Irene's first publication is far more than expertly reinvented recipes, heartfelt stories and lush photography... it is no less than a personal tribute to the land of her birth.

ISLAND-BOUND

BORN IDENTITY At the same time, with her photography and food-styling background having generated a 30,000-strong community on social media, Irene has become an ambassador of Cypriot cuisine and culture. Each page of her book is a passport to the unique colours and flavours of the island. “I have recipes of classic dishes cooked by Cypriot families like kleftiko - slow-roasted lamb - and spanakorizo meaning spinach rice, but I also share the tales and legends surrounding these recipes,” she explains.

“For example, I talk about the flaouna - the square-shaped Easter pie of Cyprus - and how the Famagusta region has its own circular version. This is because this harbour town was heavily influenced by its Venetian rulers during the Renaissance and,

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With origins in Komi Kebir and Varosi, and relatives all over the island, Irene is passionate about every corner of Cyprus. Each summer entails an annual visit to the island, in a yearly tribute to ancestry and tradition. “Although my life is based in Canada, Cyprus will always represent my heart and soul. I’ve spent years tracing my roots and building new friendships with Cypriots who have become family, and I’ve finally found the opportunity to share my story,” says Irene. “I also wanted to

challenge longstanding misconceptions that Cyprus is simply an extension of Greece or that Cyprus copies other countries of the Middle East,” she adds.

“For years, I felt the need to change this narrative and show how Cyprus is a unique cultural entity, and that this is very much reflected in its food. I see it as a 365-day travel journal rather than a book of recipes, as readers can get a deep and meaningful understanding of Cyprus.”

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H I G H L I G H T Cyp r us t a ble

} IRENE PUTS HER OWN SPIN ON traditional Cypriot flavours with recipes like the refreshing watermelon, halloumi and tomato salad

THE COOKBOOK RECIPES are Cypriot-inspired whilst also catering to Canadian tastes and habits as Irene bridges her family traditions with North American prime ingredients.

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} LOVE FROM IRENE Irene Ttofallis Matys has authored the latest dedication to Cypriot cuisine that includes not only recipes, but also stories of the heart.

together with extra raisins, the flaouna had a round shape to emulate Italian panettone.”

PICTURE POSTCARDS Complementing the recipes is spectacular photography capturing the island’s magnificent geography -- from majestic mountains to unrivalled beaches. “It took three visits to Cyprus to complete the pictorial element of the book and it allowed me to get acquainted with the island in a special way.” There are also poignant snapshots of individuals who personify her love for the island, expressing their talent and spirit. “These people are the true essence of what Cyprus is about: a sanctuary of warmth and simplicity: farmers, craftsmen and artisan food masters,” she adds, smiling at the mention of such beloved friends. “These special encounters have brought many beautiful surprises; by chance, I found my father’s long-lost friend from elementary school!”

OFF THE EATEN TRACK

With Irene championing her Cypriot heritage so wonderfully, culinary giants have already taken note.

Almost immediately after publication, ‘My Cypriot Table’ was shortlisted for the 2025 Gourmand World Cookbook Awards, arguably the highest order in Food and Drinks Publishing. The distinction saw Irene travel to Saudi Arabia for the awards ceremony in November, joining other distinguished culinary professionals and authors.

Meanwhile, looking ahead, the new year has Irene preparing her first gastronomic tour of Cyprus for Canadian tourism, a venture she hopes will bridge her two cherished communities even further. “I will be showing fellow Canadians round the island as of next autumn and, who knows, I would love to present a travel show, too!”

KITCHEN KEEPSAKE Above all, while her cookbook is the quintessential guide to all things Cypriot, for Irene and her family, it’s also a priceless memento for generations to come. It was, after all, her role as a grandmother that compelled her to put pen to paper. “I have been able to document many elements of my family’s legacy that I hold dear: my grandson’s favourite dishes, the recipes I share with my three daughters and the cooking techniques I picked up from aunts along the way.” Ultimately, ‘My Cypriot Table’ is Irene’s love letter to Cyprus, from her kitchen to yours. And whilst her connection to the island continues to evolve, the simple moments of togetherness around nourishing plates of food, as captured in her heartfelt cookbook, express the ties that bind us forever.

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By placing Cypriot cooking at the forefront, Irene is also extending her work as a farm-to-table advocate in Canada.

Her recipes seamlessly link the island’s recipes with the fresh, organic and locally-sourced ingredients of her Ontario community. “Cypriots share the same philosophy as the farmers and producers I have come across in North America: supporting local growers, focusing on seasonal produce and cooking with passion.” This fusion of two regions is demonstrated through her interpretation of Cypriot classics.

Among the 100 recipes are nods to the island’s cuisine whilst embracing Canada’s bounty of ingredients. Examples include Black-eyed Pea and Rainbow Chard Bruschetta, Garlic Scape Halloumi Quiche and Cedar Plank Salmon served with Tahini.

SEAL OF APPROVAL

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Chasing

LINES

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Cyprus is better known for its coastline than its cliffs, but the island’s rugged rock formations tell a different story.

A new guidebook has brought these vertical landscapes into clearer focus and is growing a community of local and international sport climbing enthusiasts.

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TAKING THE LEAP Cyprus offers perfect conditions for climbing with stunning location like Lara Bay and the Akamas Peninsula as backdrop.

C Y P R U S pe a k a d ve n tu re

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UNPARALLELED VIEWS With many of the island’s routes located west of Paphos, stunning views of the Mediterranean sea abound.

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h © SILVIO RUSMIGO

High on a limestone face, the island unfolds in a way few visitors ever see. The sea appears and disappears between ridgelines, the wind moves differently and the landscape feels both remote and immediate at once. For the growing number of climbers exploring Cyprus’ crags, these quiet, elevated moments capture a side of the island far removed from its well-known shoreline.

Sport climbing, a subset of rock climbing, sees practitioners ascend by clipping ropes to fixed anchors drilled onto the rock wall, keeping the focus on the physical and technical challenge of scaling up their chosen line. And 20 years ago, only seven such routes and 10 climbers existed on the island.

Today, that number has skyrocketed, with over 600 established routes for all difficulty levels and a thriving and growing community of seasoned, intermediate and even beginner climbing enthusiasts, author included. The bolting of this impressive number of routes, which started back in 1999, is thanks to a collective effort led by Cypriot climbers looking to challenge themselves with tougher, longer and more diverse climbs, while introducing others to their beloved sport in a respectful, eco-friendly way.

CHARTING NEW TERRAIN

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According to Kim Lucas, a Canadian transplant who calls Cyprus home and who, together with four other enthusiasts, co-authored the Cyprus Climbing Guidebook 2025 – the first of its kind for the island – the local scene’s sense of community is unparalleled. Cyprus climbers feel “psyched to have others try the sport, welcoming them as if they were your friends”, irrespective of their level of ability, shares Kim. Previously, information on the island’s rock-climbing possibilities was limited, leaving it to chance or a solid connection when on the prowl for appetising routes. Today, not least because of the detailed coverage provided by the Cyprus Climbing Guidebook itself, Kim believes the sport will “gain even more traction and become a holiday destination”, with many visitors combining sport climbing with the island’s more familiar sun-and-sea pursuits. In fact, Kim has already caught many new and unfamiliar faces around the island’s crags, studying the guidebook in search of their next climb. From east to west, the island is peppered with

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MOVING UP Over the past 20 years, the

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number of sport climbing routes on the island has multiplied to over 600 for

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all skill levels.

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CLIMBING GOLD Kim Lucas hopes the guidebook she co-authored with fellow local climbers will help transform Cyprus into a prime destination

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for adventure seekers.

craggy lines that range in difficulty from beginner/intermediate (up to 5c+) to tough-as-nails (8a and above). Still, most of the climbing highlights point westward towards Paphos and the Akamas peninsula. Episkopi serves up hard, steep and powerful walls for advanced climbers looking for a strenuous challenge in a quaint village setting, while the crags near Drouseia and Ineia offer climbers of all levels an interesting type of metamorphosed sandstone with unique colours, shapes and textures, as well as incredible views of the Akamas peninsula, many metres above the ground. For the more adventurous, Kim recommends sauntering off to Galataria, a remote location in the Xeros Valley near the Panagia Tou Sinti monastery, for a session in a tranquil and beautiful setting off the beaten track – crazy drive to get there included. On the east coast, the main highlight, jutting out spectacularly just a smidge north of Ayia Napa, is Cavo Greco with its sharp limestone rocks, pristine sea views and exposed ancient fossils.

FINDING YOUR LINE

A THRIVING COMMUNITY Climbers visiting Cyprus will

Visitors looking for Cyprus climbing action should target between November and April, as the scorching summer months make outdoor activities bearable only for local flora and fauna. Similarly, Kim suggests tourists pack their own gear, since rental options -- beyond tracking down a bouldering mat or crash pad from the indoor climbing gyms that have sprouted across the island -- are limited. That said, the local climbing community’s innately welcoming character can move mountains, with calls to source gear or a climbing partner usually ending in a resounding “Yeah!”. Plus, if you’re only getting started as a climber while taking a break from the poolside loungers, several instructors around Limassol offer beginner lessons and guided tours of the crags, equipment and positive vibes thrown in.

find a welcoming, active and respectful community of locals

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always willing to help.

At the end of the day, whether or not extreme sports are your jam, the emergence of sport climbing in Cyprus adds yet another option to the island’s repertoire of attractions, and one to satisfy even the most daring of vacationers. So, the next time you stop by our beloved rocky island in search of a change of pace to the usual R&R, chalk up your hands, channel rockclimbing extraordinaire Adam Ondra and head on up. We’ll see you at the top.

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story Assistant Hotel Manager MARIOS DEMOSTHENOUS

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Growing up the youngest of nine siblings, Marios Demosthenous once dreamt of captaining a boat like his older brothers. But it was a summer bartending job in the village of Platres that sparked his true passion, connecting with people, and set him on a very different trajectory.

Joining the Four Seasons as a bartender only four months after it opened in June 1993, Marios’ native charm and eagerness to learn saw him promoted to Assistant Head Bar Man within the year, becoming Bars Manager in 2010.

Once again in his element, Marios’ daily face-to-face interactions and warm ties with guests ensured he excelled in the dynamic environment.

But his biggest career milestone was yet to come, when, in 2023, he took up the mantle of Assistant Hotel Manager.

Admittedly, according to Marios, the graduation from F&B to overseeing all departments demanded personal evolution. “There was a lot I had to learn,” he recalls. “I didn't know the room types, how housekeeping worked or how front office operated.” Undeterred, he spent his first months hands-on in these departments until he knew them “inside out”.

Today, Marios prefers to spend most of his time engaging with guests and circulating between departments. “I sit at my desk only when I have to,” he confesses. This direct, guest-centric approach attests to how deeply his barman days shaped his personal ethos. “They showed me how to read people, anticipate needs and manage any situation with ease.”

Marios still finds himself in the bar most days, catching up with guests or slipping behind the counter to mix a drink. “I still know my way around,” he says with his trademark grin. Yet it’s the Hotel as a whole that Marios considers his second home. “I actually spend more time here than I do at my own house,” he laughs.

With his easy charisma, unwavering honesty and down-to-earth leadership, Marios is now setting the tone for the next generation. “I don’t want the team to feel like they’re talking to a manager,” he says, “I want them to be relaxed; my door is always open.” And seeing himself as an intergenerational bridge, he adds: “We can learn a lot from young people, but it’s also important to pass on our strong traditions of Cypriot hospitality.”

Describing this intrinsic national culture as, “if you come to my home, I may not have much to give you, but I will offer you everything I have”, Marios believes the same generosity lies at the core of The Four Seasons experience. “We go above and beyond to please everyone who walks through our doors.”

Away from the Hotel, life mirrors work for this enduringly extrovert soul. As outgoing as he is genuinely curious about others, Marios enjoys spending his free time going out with friends, clients and colleagues. “I love good food, good wine and, most importantly, good company,” he says, smiling. Whether out on the town or spending cherished moments with his large family clan, Marios is always happiest with lots of people around him.

TIMELESS TERROIR - REFINED WINES Discover the dedication behind every bottle from Argyrides Winery.

Our vintages seamlessly blend tradition with contemporary refinement, reflecting a legacy deeply rooted in Cyprus’ rich winemaking history.

Each wine crafted to capture the essence of our vineyards – every drop a commitment to quality. This commitment was recognised at the Concours Mondial de Bruxelles 2025, with Silver Medals awarded to both Maratheftiko 2020 and Mourvèdre 2020.

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