I S S U E
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S U M M E R
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A MAGAZINE FOR THE GUESTS OF THE FOUR SEASONS HOTEL LIMASSOL
SCENTS OF HERITAGE HistoricAL links between Cyprus and the perfume industry WRECKS AND REEFS Divers’ delight along the coast of Limassol DELICACIES OF THE SEA The new Four Seasons Seafood Bar presents carefully crafted luxuries
revealing THE FOUR SEASONS AND ITS SURROUNDINGS
Made to Measure is the Art of Personal Elegance
Su Misura NICOSIA 28 Stasikratous Street T. 22675952 LIMASSOL Maximos Plaza T. 25582254 | zegNA.COM
W E L C O M E m e ssa g e
Over the past two years, a lot has changed in the business and commercial landscape of Cyprus, mainly as a result of the economic crisis. In the hospitality industry in particular, the ownership of a number of hotels has changed. Within this context, Muskita Hotels, the company that owns and operates the Four Seasons Hotel, decided to expand its activities by investing in and taking over the management of the Amathus Beach Hotel. This move does not alter the philosophy and values we implement at the Four Seasons. Our focus will continue to be on the ongoing renovation and improvement of our facilities, combined with targeted training of our people and personal engagement with our guests. Despite the difficult circumstances our country has endured, we’re proud to have been able to retain our staff who have grown and matured with us. Together we have achieved the high quality of our offerings and built genuine relations with our guests. Cyprus is still struggling with the consequences of an economic crisis that has shaken the country at its foundations. Tourism has proved to be the driving force of recovery, with Muskita Hotels playing an important part in it, thanks to the support of our guests, friends and associates. Thank you for your loyalty, and enjoy your stay at the Four Seasons! Christos Mouskis EXECUTIVE CHAIRMAN
cmouskis@muskitahotels.com.cy
Four Seasons Portrait
expanding HOSPITALITY
1
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PUBLISHER / CREATIVE DIRECTOR Tasos Polydorou
EDITOR-IN-CHIEF Eleni Polydorou eleni@polydoroudesign.com
ADVERTISING SALES Katerina Kyprianou katerina@polydoroudesign.com
Inside
CONTRIBUTORS Al Davidian Alexia Evripidou Yiota Mallas Paula Manoli Michaela Mobley Dina Mylordou
PHOTOGRAPHY Louca Studios Christos Papantoniou Lara Ferroni
PRINT PRODUCTION Laser Graphics Ltd
THE FOUR SEASONS HOTEL P.O.Box 57222, CY-3313 Limassol, Cyprus Tel: +357 2585 8000, Fax: +357 2531 0887 E-mail: 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 www.polydoroudesign.com
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The title and all material are protected by copyright and all rights
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are reserved. No part of this magazine may be reproduced without the publisher’s permission. Although the greatest care has been taken to ensure the accuracy of the information contained in this magazine at the time of going to press, neither the Publisher nor The Four Seasons Hotel can accept responsibility for omissions or errors.
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EXPANDING HOSPITALITY Message from the Executive Chairman SMILING IS CONTAGIOUS Welcome message from the Executive Director FOUR SEASONS NEWS News, Events and Special Occasions LIMASSOL DIARY Don’t miss the main highlights of Limassol’s cultural scene A SPA DUET Shiseido and Phytomer focus on rejuvenation PROUD TO BELONG Meet the Four Seasons Management Team GIVING AND RECEIVING The Four Seasons implements its Community Policy COCKTAILS OF A DIVERSE SPIRIT The Vista explores rum in context DELICACIES OF THE SEA The new Four Seasons Seafood Bar presents carefully crafted luxuries FANTASY & FINESSE Mavrommatis Restaurant pushes the boundaries of Greek cuisine
18 49 62 66 70 72 78 84 88 94
New tasting menu features the finest Italian flavours SWEET FINALE
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Four Seasons desserts: a culinary choreography of designs, textures and flavours DINEAROUND A gourmet excursion exclusively for Four Seasons guests SCENTS OF HERITAGE Historical links between Cyprus and the perfume industry A LOCAL MASTERPIECE The new A G Leventis Gallery in Nicosia charms
78
the art community in Cyprus WRECKS AND REEFS Divers’ delight along the coast of Limassol THE SCIENCE OF FUN A new interactive museum inspired by the inventions of Archimedes GROWING UP AT THE FOUR SEASONS The true meaning of a family-friendly hotel NATION OF INNOVATION A closer look at the promising start-up ecosystem in Cyprus INSIDE STORY Four Seasons Quality Control & Public Relations Manager Krystyna Tatsyy
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A TASTE OF VIVALDI
5
HIGH JEWELLERY COLLECTION
JEWELLERY ATELIER 104 Amathountos Avenue, Seasons Plaza B-C, Ayios Tychonas (opposite Four Seasons Hotel) 4532 Limassol, Cyprus Tel.: 25 313302, Fax: 25 314734, Mobile: 99 652263, e-mail: jewelleryatelier@cytanet.com.cy
W E L C O M E m e ssa g e
Every single member of our team makes a difference – and it’s a difference that our guests notice, appreciate, and look forward to with every visit to the Four Seasons.
is contagious In this issue of Portrait, I would like to thank each and every one of you, our guests, for visiting us during the last year and especially for choosing to spend quality time with your loved ones this summer here at the Four Seasons. The last year has been very difficult for Cyprus and its people; but at the Four Seasons we have weathered the storm very well. Our committed, hardworking, smiling people do their utmost to delight our customers and engrave our welcome into their hearts and minds. Their smiles are not only full of positive energy; they are actually infectious – and automatically reciprocated. Each guest in our hotel will probably come into contact with around 10 smiling staff members per day. When the hotel is full, that translates into 650 guests receiving a total of 6500 smiles. And when they smile back, that amounts to 13000 smiles per day! Just today I received a lovely comment from one of our guests who summed up the spirit of our hotel. She said: “It’s not often you can walk into a hotel these days and feel that the surge of customer service is so high from all staff that it’s infectious.” It’s to these people, my colleagues and team members, that I would like to pay tribute in this letter. Meet
Nick Aristou EXECUTIVE DIRECTOR
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them and share the smiles and spirit of the Four Seasons!
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F o u r S e a s o n s n e ws
four seasons
news
HOTEL EVENTS & HAPPENINGS
Expressions of Excellence
This year, the Four Seasons proudly added several accolades to its growing collection. TripAdvisor’s ‘Travellers’ Choice Award 2014’ was particularly rewarding, as it was granted to less than 1% of all accommodations listed on TripAdvisor. Less global but equally appreciated were the Czech Fischer Award 2013, which ranked the Four Seasons as ‘One of the Most Popular’ hotels in Cyprus, and the ‘Award for Excellence 2014’ among Luxury Hotels from Russian tour operator BiblioGlobus. The Four Seasons Shiseido Spa was the winner of the ‘Spa Traveller Award 2014 – Readers’ choice’ in the category of Best Spa Hotel / Resort (more than 50 rooms). Assessing the hotel from a very different perspective, IN BUSINESS acknowledged the Four Seasons as the ‘Best Workplace / Employer of Choice’ (see p. 31), the culmination of the hotel’s sense of responsibility toward its people.
WINNERS among us
To thank guests for the time they take to respond to the Guest Questionnaire distributed in all guest rooms, the Four Seasons draws a winner every three months. For the 1st quarter of 2014, Mr & Mrs Dane Weller from Langshott, UK, won a free 7-night holiday at the Four Seasons in a double sea view room on B&B terms. The winner of the 2nd quarter was Mrs Oxana Sorokina from Moscow. So make sure to fill out your questionnaire to enter the next prize draw!
The nearby Amathus Beach Hotel is now under the management of Muskita Hotels, the owners and operators of the Four Seasons. As a member of ‘The Leading Hotels of the World’, the Amathus meets the high standards of this international association of premium hotels. Nevertheless, in a short period of only three months,
Muskita Hotels
is Growing
fully redesigning the Limanaki restaurant, Limassol’s prime fish and seafood restaurant directly on the beach. For Four Seasons guests, one of the immediate benefits of this new venture is the extension of the existing DineAround programme to include both the Limanaki fish restaurant and the new Grill Room at the Amathus. Make sure you take advantage of this delicious offering! (see p. 70)
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€2million has already been invested in the property to complete a series of renovations. These include
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F o u r S e a s o n s news
four seasons
news
Boutique News…
for men!
If you’ve recently visited the Four Seasons boutique, you will have noticed the change; and if you haven’t stopped by in a while, now is the time! Enter the boutique and you will detect a more ‘masculine’ look to your left: the new men’s section with an extended choice of designer menswear. The first new collections to line the racks include the casual, cool and comfortable Made-in-Italy Paul & Shark summer wear. Still on the casual side, ISAIA is the brand that is associated with ‘contemporary tradition’. Deeply rooted in Italy but present around the world, ISAIA is synonymous with shirts and jackets for the urban male. Shoes and belts are also available to complete the look. Come autumn, you can expect additional men’s lines to enrich this growing section.
Dive into the celebration!
On 19 May 2014, Dive In, the PADI Centre at the Four Seasons, celebrated its 20th anniversary. Apart from offering dives and diving certifications, Dive In is also a 5-Star Instructor Development Centre and the only dive centre outside the UK that is approved by the UK Ministry of Defence, to train the UK Armed Forces in diving. Over the past two decades, Dive In Limassol has trained over 10,800 people to be divers and 1,550 PADI Instructors who are now training others all over the world.
Gems & Jewels
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The PADI Regional Manager Mr Sascha Engeler presents Jonathan Wilson, Managing Director and present owner, with a plaque to commemorate this diving milestone.
With a history spanning 37 years, ‘Diamond Mines Israel’ is one of the largest jewellers and a member of the Israeli Diamond Exchange. The company has now proudly opened its first branch in Cyprus – the Israel Cyprus Diamond Center (ICDC) – right here in Limassol. With the largest jewellery showroom in Cyprus, ICDC invites you for a glittering tour around its 1000sqm premises to view and admire unique jewellery with diamonds and other precious and semiprecious stones, as well as excellent loose diamonds and exclusive bijouterie. The ICDC team of professional jewellers, designers, gemologists and sales assistants guarantee the highest level of quality and service. All items on display are certified by leading gemological laboratories (GIA, EGL, HRD), and if you cannot find exactly what you’re looking for, ICDC will be glad to help you create your own unique piece of jewellery. The manufacturer’s prices will pleasantly surprise the most demanding clients and investors.
ROBERTOC OIN .C OM
POIS MOI COLLECTION
Shop 1: 89 Georgiou A str, Potamos Yermasoyias, Limassol T.+357 25312071 Shop 2: 104 Amathountos Ave.Shop15, Seasons Plaza (Opposite Four Seasons Hotel) T +357 25323220 Shop 3: SOON IN NEW LIMASSOL MARINA
F o u r S e a s o n s news
four seasons
news
Breakfast fit for a king
For guests who enjoy an in-room breakfast, perhaps even in bed, the Room Service Breakfast Menu has just been enhanced with a most extravagant new option – The Royal Breakfast. Clearly the most exclusive wake-up call on a tray, it combines the finest delicacies from around the world: Ruinart Champagne, fresh strawberries, Tartufo cheese omelette, home-smoked Balic style salmon, fine cheese and charcuterie, and Oscietra Imperial caviar, served with chopped egg white, red onions, sour cream and blinis. But not every in-room breakfast needs to be royal… Check the doorknob menu and you will notice other, more modest, new additions. The Healthy Temptation Breakfast will appeal to guests with specific dietary preferences, from hi-fibre wholewheat breads and crackers, to non-dairy soy milk or abundant fresh seasonal fruit. If you’re counting calories, you can indicate your preference for low-fat items and low-calorie jam. Also new are several additions to the à la carte items you can pick and choose from. Continental Breakfast and Early Departure Breakfast between 4 and 7 a.m. complete the picture and ensure that you can start your day, according to taste. In-Room Breakfast can be served anytime between 6.30 and 10.30 a.m. Healthy Temptations and Continental Breakfast are included in your terms of stay, and Room Service is provided at no extra charge.
MOMENTS TO ENJOY
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For the summer season of 2014, the Four Seasons has compiled a full programme of activities for all ages, under the banner of ‘Moments to Enjoy’. Have a look at the little blue booklet in your room and you’ll find back-to-back activities, Monday to Sunday, 8.30am till 7pm. First-time guests should start with the Grand Tour of the Hotel before signing up for anything from tennis tournaments to Zumba classes and various demonstrations from molecular mixology to homemade pasta – or the ever popular Tuesday cooking lessons. The Kids Club has a full programme all its own. Join in the fun!
F o u r S e a s o n s news
four seasons
news
Limassol Marina…
is open!
The official inauguration on 19 June was attended by VIPs and dignitaries who celebrated the opening of Limassol Marina's commercial centre. Pictured left to right are: Mr Efthyvoulos Paraskevaides, Mr Marios Lanitis, President
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Nicos Anastasiades, and Mr Christos Ioannou.
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Limassol Marina, the Mediterranean’s most exciting destination which has put Cyprus on the yachting map was officially opened to the public on 19 June, in the presence of the President of the Republic of Cyprus, Nicos Anastasiades. The exclusive €350million waterfront development has been making headlines since it welcomed its first residents and yachts last year, emphasizing the wonders of ‘living on the sea’. As the first superyacht marina in Cyprus, it provides 650 berths for yachts up to 115m, alongside 162 luxury apartments and 74 exclusive villas with private berths or direct access to the beach. A listed building houses a marine training school and cultural centre for events and exhibitions throughout the year. But what is most likely to attract and appeal to the public at large is the seafront commercial centre with its numerous cafés, restaurants, bars, shopping outlets and spa & fitness club. The company that brought this prestigious project to fruition is Limassol Marina Ltd, a group of developers, construction companies and investors, whose specialist knowledge and proven experience guarantee the lasting success of Limassol Marina. The shareholders of Limassol Marina Ltd are Cybarco Limited, J&P-Avax S.A., Joannou & Paraskevaides Ltd, Francoudi & Stephanou Ltd, Athena S.A., CADS Holdings Ltd and Limassol Marina Development Company Ltd. Limassol Marina is operated and managed by the internationally renowned Camper & Nicholsons Marinas in partnership with Francoudi & Stephanou Marinas. There is no doubt that Limassol Marina is a milestone project for Cyprus. It has already changed the face of the town and has established itself as one of the most attractive and unique projects across Europe.
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F o u r S e a s o n s news
Scarlet secrets
F
A scoop of creamy village yoghurt and
forest fruit holds court with a tart-sweet ball of blueberry sorbet and honey.
Ice Cream
week P
Bouquet of berries
Intensely refreshing balls of strawberry sorbet congregate with scoops of an
invigorating pomegranate yoghurt and
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decadent Fiorfragola cheesecake.
four seasons
news
Since its inaugural year in 2004, the Four Seasons’ Ice Cream Week has put lovers of ice cream under its smooth magic spell. Year on year, they wait patiently – or impatiently – for the annual seven-day reign of the frozen king of desserts. As in the past, Colors café hosted Ice Cream Week 2014, as Pastry Chef Demetris Hadjiyiannis led a team of 20 to craft a mosaic of the muchprized scoops. This year’s theme? Fleshy, juicy, and above all tasty red fruits... During the period from 23 May to 1 June, ice cream lovers were treated to the creamy yet intensely refreshing line-up of gelati brimming with the goodness of blackberries, blueberries, blackcurrants, redcurrants, raspberries, strawberries and pomegranate. Bejewelled with nuggets of the prized fruit, Ice Cream Week’s creations entertained patrons with a selection of red fruit in signature and classic categories, with each group featuring new flavours created especially for the weeklong event. Innovative scoops inspired by the theme included the tart and refreshing Raspberry Sorbet with Amarena Cherries, the more robust (and incredibly popular) Pomegranate Yoghurt, and the sinfully delicious Fiorfragola Cheesecake flavours. Meanwhile, the signature selection debuted flavours such as Dark Cookies and Extra Dark and Fizzy, with classic options Bourbon-Vanilla Beans, Tiramisu and Sicilian Pistachio holding strong. Colors patrons were invited to pair three scoops of their choice from any category, with the additional Ice Cream Week speciality of the Red Fruit Temptation. Paying homage to Colors’ popular, all-year-available Charlotte Rouge cake, this year’s special featured red fruit gelato with marinated strawberries and crunchy meringue, served as a plated dessert. And for those who missed the 10th Ice Cream Week at the Four Seasons, take heart; you can still sample highlights from the menu. Simply ask the staff behind the ice cream counter to point them out to you… then order and enjoy!
d
D I A R Y l i ma s s o l eve n t s
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August 28 - September 7 Limassol Wine Festival
1-8
August 9th LemesosDocs
four seasons
diary
2014
There is always something new and exciting to experience in the region of Limassol, from the major annual events to the smaller festivities held in its traditional villages. The cultural calendar is full all year round. A wonderful blend of modern events and traditional festivals includes first-class theatre, dance and musical performances, as well as local fiestas that celebrate the island’s produce, religion and history. Whatever your taste, you are bound to find something to interest you in our cultural diary.
August 1-8 9 th Lemesos Docs The Lemesos International Documentary Film Festival – LemesosDocs – is an annual festival that presents contemporary creative documentaries and holds workshops and lectures. Cinematographically interesting, innovative and eyeopening documentaries are invited to showcase across eight nights. The full programme will be available on the festival’s website. www.filmfestival.com.cy
August 28 - September 7 L i m assol Wine Festival
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The 10-day limassol wine festival celebrates cypriot wine and the island’s long-standing winemaking tradition. The programme includes entertainment for all the family, from singing and dancing to magicians and puppet shows. Admission includes a bottle of wine and a wine receptacle for free sampling of various wines from local wineries and independent producers throughout the event. The full programme can be found on the municipality’s wine festival website. 20:00, Municipal Gardens www.limassolmunicipal.com.cy/wine
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D I A R Y l i ma s s o l eve n t s
19 -21
5-19
September FIA M. E. Rally Championship
OCTOBER GRAPE FEAST
17-19 14, 21 & 28
OCTOBER 15th Lemesia Sports Festival
September Grape Feast
October 17-19
15 th Lemesia Sports Festival As the largest sporting event on the island, the Lemesia Sports Festival welcomes athletes and teams of local, global and Olympic level. The festival spans multiple locations and various sporting disciplines from boxing, running and cycling to sailing, water polo and kayaking, and also includes a 10km race in memory of Limassol sportsman Marios Agathangelou. All venues, sporting events, times and locations will be available on the municipality’s website nearer the time. www.limassolmunicipal.com.cy
September 14, 21 & 28 Grape F east The annual Grape Feast – which celebrates the grape harvest of the Troodos mountains’ winemaking villages – will take place on three different dates during September at the villages of Lofou (September 14), Vasa (September 21), and Arsos (September 28). During the event, visitors can observe the making of the grape sweets ‘palouze’ and ‘soujouko’, as well as sampling various other delicacies made with grapes. The entertainment includes folk music, theatrical performances, traditional customs, competitions and wine tasting, while the villages themselves with their traditional houses, churches and local museums are lovely to tour. The Troodos Tourism Board offers transport to the events, available by contacting the CTO Information Office.
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September 19-21 FIA M.E. Rally Championship (Cyprus Rally) The Middle East Rally Championship season runs from February to November, with six different events in six different countries. The Cyprus leg takes place in
Lofou, Vasa and Arsos villages
September this year on the winding roads of the Troodos mountain range and is
CTO Information Office, Germasogeia
a mixed surface event. Spectators can watch the races up close but are advised
T: 2532 3211
to wear sensible shoes and adhere to the safety regulations. More details on the
www.mytroodos.com
event can be found on the dedicated website nearer the time. Admission is free. Troodos mountain range www.cyprusrally.com.cy
September & October (all month) Kypria I nternational F estival The annual two-month Kypria Festival brings music, dance and theatre to the whole island, with performances in all towns by distinguished artists from Cyprus and around the world. The word ‘Kypria’ means Cypriot, and the event is based on the traditions and authentic facets of Cyprus and its inhabitants. The festival was first held in 1990 and has since been considered the premier cultural event of the year. The full programme will be available nearer the time on the official website. www.kypria.org.cy
October 5 & 19 Grape F east The annual Grape Feast – which celebrates the grape harvest of the Troodos mountains’ winemaking villages – will take place on two different dates during October at the villages of Koilani (October 5) and Vouni (October 19). During the event, visitors can observe the making of the grape sweets ‘palouze’ and ‘soujouko’, as well as sampling various other delicacies made with grapes. The entertainment includes folk music, theatrical performances, traditional customs, competitions and wine tasting, while the villages themselves with their traditional houses, churches and local museums are lovely to tour. The Troodos Tourism Board offers transport to the events, available by contacting the CTO Information Office. Koilani and Vouni villages CTO Information Office, Germasogeia T: 2532 3211 www.mytroodos.com
D I A R Y l i ma s s o l eve n t s
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November 2 December 28 MUSICAL SUNDAYS
26 OCTOBER WHITE ROCKS X-TRIATHLON
October 26
White Rocks X-Triathlon The White Rocks Triathlon – the only cross-triathlon event on the island – is open to anyone who can swim, bike and run, and also includes team classifications (Men’s, Women’s and Mixed Teams). Held at Governor’s Beach (by its ‘white rocks’ which give the event its name), the multi-terrain triathlon’s difficulty level ranges from challenging to hardcore, with short, middle, long and ultra distances. The final date will be announced nearer the time on the Cyprus Triathlon Federation's website and the event’s Facebook page. T: 9630 2884, www.cytrifed.org, Facebook: White Rocks X-Triathlon
October 2014 - April 2015 Germasogeia Walks The municipality of Germasogeia offers two free walking/coach tours, each three hours long. The first walk is titled ‘A Village Blessed with Water’ and takes in the historical architecture and dam of Germasogeia. The second walk is titled ‘Discover the Natural Environment of Germasogeia’ and takes in the natural environment of the area. The Cyprus Forestry Department has also created a nature trail that offers a more challenging terrain. The walks with a qualified and licensed
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tour guide start and finish at the CTO office.
November 2 - December 28 Musical Sundays The Community Board of Agios Tychonas and the Cyprus Tourism Organisation (CTO) put on an hour of musical performances by the sea every Sunday. The event is free and features a variety of acts throughout the hour. This season’s programme will include world music, pop music, traditional Cypriot and Greek dances, a show of Armenian, Cypriot, Greek and Russian music, and a choir performance, among others. Programme leaflets are
10:00 - 13:00, CTO Office, Dasoudi
available from CTO information offices across Limassol.
T: 2532 3211, www.yermasoyia.org
11:00 - 12:00, Onesilos Seaside Theatre www.agiostychonas.com
SCAN TO VISIT US ONLINE
D I A R Y l i ma s s o l eve n t s
20 -23
NOVEMBER 10th Cyprus International 4-Day Challenge
23 NOVEMBER Cyprus Aphrodite Half-Marathon
9 &16
NOVEMBER ZIVANIA FESTIVAL
November 20-23
10 th Cyprus International 4-Day Challenge This running event is slightly longer than a marathon and includes mountain running, trail running and cross-country running across Paphos, including the stunning Akamas Nature Reserve Park, which is home to some of the island’s most scenic routes. The first day covers a 6k time-trial race on asphalt, the second day is an 11k trail run, the third day is a half-marathon, and the fourth day is a 10k city run. The event culminates in a celebration of music and drink, and a gala dinner where prizes are awarded. Akamas, Paphos, T: 2688 0878, www.cypruschallenge.com
November 9 & 16 Zivania Festival The Troodos villages of Alona and Pelendri both hold a festival to celebrate the Cypriot alcoholic drink of Zivania, a spirit made from a mixture of grape pomace and dry wines produced from indigenous grape varieties. The festival is held on two consecutive weekends (Alona first, then Pelendri a week later), and includes a programme of entertainment with traditional folklore music and dancing, as well as Zivania distillation demonstrations and ‘palouze’ sampling (a traditional jelly-like blancmange). The villages themselves are also charming to explore with their traditional buildings and churches. The Troodos Tourism Board offers transport to the events, available by contacting the CTO Information Office. Alona and Pelendri Villages CTO Information Office, Germasogeia T: 2532 3211, www.mytroodos.com
November 23 Cyprus Aphrodite Half-Marathon Paphos, the picturesque and legendary birthplace of the ancient Greek goddess
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Aphrodite, sets the scene for the Cyprus Aphrodite Half-Marathon and 5k Fun Run. The event is open to both professional and amateur runners, age 16 and up for the half-marathon, with no age restriction for the Fun Run. www.runclub.com.cy
December Christmas in Limassol
Limassol welcomes the Christmas spirit with the creation of a wonderland at Gregori Afxentiou Square, complete with Christmas market and a festive programme of events and entertainment. Santa makes an appearance on his sleigh, giving gifts to all the children, who can also ride on the Limassol Municipality playtrain. The entertainment includes choir performances and puppet shows, while the market area includes art and handicraft workshops and a bazaar. The final programme will be available on the municipality’s website nearer the time. www.limassoltourism.com www.limassolmunicipal.com.cy
IMPORTANT NOTICE: Although all events were confirmed and correct at the time of going to press, we strongly recommend contacting the organisers closer to the date, in case of changes or cancellations at short notice due to unforeseen circumstances.
S P A r e j u v en a t io n
Choose the subtle sensuousness of Shiseido one day, and enjoy the ocean freshness of Phytomer the next. The dual layout of the Four Seasons spa has created the perfect environment for each line, bringing product technology, therapist skills and the treatment room into perfect harmony.
A Spa Duet
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PHYTOMER - Feel the lift
SHISEIDO - Light Effects
As a pioneer in marine biotechnology, Phytomer utilises the active ingredients of sea micro-organisms to create skincare products that go beyond the surface. The latest generation of marine products based on unique natural sugars includes the new XMF range of Face Cream, Serum and Eye Cream that is becoming one of the most popular choices. Spa Manager Elpi Papageorgiou describes the new Phytomer XMF line as “specifically designed for renewal and retexturing. And the new facial treatment that we have at the Spa amplifies its strengths, filling in wrinkles and giving an immediate lifting effect.” The Youth Revealing Pioneer Treatment lasts for 75 sumptuous minutes. A gentle cleanse and tone is followed by exfoliation to allow the skin to breathe using exfoliate peeling of three types depending on the skin: the stronger scrub for men, and a softer enzymatic peel for women. The dry massage around the neck, shoulders and ears uses Shiatsu points to invoke relaxation before the Massage Concentrate – another new product for summer – allows precision tools, skin rollers and hands to work on wrinkles and overall smoothness of face, arms, hands and shoulders. This effect is intensified by the wax mask, with the new XMF Eye cream, Serum and Face Cream finishing the treatment. Elpi gives a little advice on timing: “If you have the treatment in the morning, you can protect the fresh look for the day, using the new SPF30 Sunactive Protective Sun Cream or CC Crème Skin Perfecting Cream SPF20 with a tint. In the evening, the XMF 24-hour Face Cream will be enough to take you through to the next day feeling gently uplifted and glowing.”
Promoting the skin’s natural health is the baseline for Shiseido products, and the Future Solution LX range is an exemplar of this methodology. For these products, Shiseido has identified the ‘Daytime Defence Gene’, which actively improves the cellular environment, allowing the skin to resist the ageing effects of daily stressors, such as sun, pollutants, emotions and tension. To boost this Gene and help it work more efficiently, Shiseido employs its exclusive Skingenecell 1P and natural extracts of Star Fruit, Premium Uji Green Tea and Super Yeast. As Elpi notes, “We see instant effects every time, with a fundamental improvement in skin tone that clients often can’t believe. This is why we are so pleased to have a new product in this excellent range and a treatment that stimulates its benefits.” The new product is the Total Protective Day Emulsion – finer and lighter than its cream counterpart, but still with the Hydro-feather Emulsion Technology that aids rapid absorption. Elpi explains, “The new Day Emulsion is perfect for anyone over 30, as it effectively rebalances the cells to slow down the ageing process. It is SPF15 for sun protection, and we have also seen how it improves a make-up finish.” The Future Solution LX Facial Ceremony, a 90-minute treatment, is the ultimate medium for delivering the LX Day Emulsion. Following a facial mask to lift and shape, and a massage of head, face, hands and feet, the Emulsion is used as a lighter finishing option. This is especially recommended if the treatment is scheduled early in the day and the new look needs to be protected against the elements.
LAPERLA.COM
205B MAKARIOS AVE. LIMASSOL CYPRUS
КРАСОТА К РА АС СО Т Н НЕ Е ПОДВЛАСТ ПО ПОДВЛАСТНА СТ ТНА В ВРЕМЕНИ... ЕМЕНИ На протяжении уже десяти лет компания Elite Interiors и дизайнер по интерьерам из Москвы Ирина Антропова радуют своих клиентов на Кипре новыми работами и оригинальными решениями. Многие реализованные проекты стали своеобразной визитной карточкой и завоевали ряд престижных международных наград, среди них частная вилла «Санта Барбара» , новый офис девелоперской компании «Chr. Athanasiou Depelopers», частные виллы в комплексах “The Residence”, “THERRA” и многие другие. Профессионализм и новаторский подход к работе привлекает все большее число клиентов и надежных партнеров. Для своих проектов Ирина подбирает самые престижные и проверенные временем материалы, начиная от керамической плитки и заканчивая эскслюзивными аксессуарами и тканями. Вся продукция поставляется напрямую от зарубежных производителей по выгодным ценам. Для рализации сложных инженерных решений компания Elite Interiors привлекает партнеров из Италии, Германии и других стран.
Interior Designer Irina Antropova Charalambous
Если вы стремитесь к настоящей роскоши и хотите создать эксклюзивный интерьер, то выбор Elite Interiors в качестве своего партнера будет правильным решением и оправдает все ваши надежды. Ознакомиться с проектами и продукцией компании можно на сайте www. Interiorselite.com Limassol, Christaki Kranou, 34 | Tel: +357 2532 1600 | Fax: +357 2532 1532 E-mail: info@interiorselite.com | www.interiorselite.com
INTERIOR
DESIGNERS
&
SUPPLIERS
F O U R S E A S O N S te a m work
Over the past two decades, the Four Seasons has collected a gallery of prestigious awards from leading tour operators in East and West. But recently, the Four Seasons received further acknowledgement – this time from the ‘inside’. During the 6th Annual IN BUSINESS Awards ceremony on 31 January 2014, and on behalf of the Four Seasons Hotel, Human Resources & Quality Director Andreas Loizou proudly received the award for ‘Best Workplace / Employer of Choice’. IN BUSINESS magazine, Cyprus’s first business magazine, is the organiser of the IN BUSINESS Awards. The validity and objectivity of the magazine combined with the ‘collective wisdom’ of the members of the Evaluation Committee and the clear processes ensure the magazine’s credibility and reputation. IN BUSINESS awards companies, entrepreneurs, products and services that have excelled in the Cypriot market during the last 12 to 18 months. The ceremony was attended by the President of the Republic of Cyprus, Nicos Anastasiades, as well as government ministers and business leaders. For the Four Seasons, this award can only be described as a rainbow after a storm. It is due recognition of the hotel’s commitment to its people and their families, despite the difficulties of 2013, which challenged not only the management and staff, but Cyprus as a whole. Indeed, it is the perfect followup to the Four Seasons’ ‘Investors in People’ accreditation, not held by any other hotel in Cyprus to date. Above all, this latest award is a true reflection of staff sentiment. With so many members of the team ranking as ‘veterans’ with 20 or more years of service at the Four Seasons, the hotel feels like nothing less than a second home that they share with their fellow team members, the Four Seasons family.
BELONG
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PROUD TO
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Family
VALU Four Seasons Portrait
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YIANNIS IOANNOU
ANDREAS LOIZOU
COSTAS NICOLAOU
YIANNOS
Assistant Hotel Manager
HR & Quality Director
Financial Controller
GREGORIOU Food & Beverage Manager
M A N A G E M E N T & A D M I N I S T R AT I O N
LUES Across the hotel and within each department you will notice something in the air that is more like a family feeling than a corporate culture; a team spirit that is trained and engrained from the top down.
DEMETRIS
COSTAS NICOLAOU
ANGELOS
LEONIDAS
NICOLAOU
Food & Beverage
ILLAMBAS
LEONIDOU
Duty Manager
Duty Manager
Service Manager
Group Chief Engineer
Food & Beverage Adm. & Sales Manager
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Charis HADJINEOPHYTOU
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F O U R S E A S O N S t e a mw o r k
H ousekeeping & Maintenance For so many Four Seasons veterans, the hotel is a second home. House-proud and professional, they are determined to make every ‑ guest feel comfortable in a polished environment where everything runs like clockwork.
A second
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MARIOS GEORGIOU
LAMBROS LAMBROU
ANDREAS ALKIVIADES
EVA KOFTEROU
STELIOS
Purchasing Manager
Assistant Chief Engineer
Reception Manager
Executive Housekeeper
PAPAGEORGIOU Reservations Supervisor
RESIDENCES
an extraordinary resort that will captivate your senses
designed by internationally renowned experts including Woods Bagot and Atkins
Enjoying views as vast as they are captivating Minthis Hills is a resort that celebrates its surroundings, with inspired Mediterranean architecture, dedicated service and a liberating sense of space. At Minthis Hills distinctive contemporary architecture inspired by local culture blends seamlessly with nature. The private customisable residences offer a fluid series of indoor and outdoor spaces to be enjoyed year-round in Cyprus’ ideal climate. Residents also enjoy exceptional recreation facilities, incredible views and first-class service.
CYPRUS (EU) CITIZENSHIP CAN NOW BE EFFICIENTLY OBTAINED WITH PROPERTY PURCHASES OF â‚Ź2,500,000
For more information or to arrange a viewing please contact: MINTHIS HILLS, CYPRUS: T +357 26 848 888, E info@minthishills.com, W www.minthishills.com
a
development
F O U R S E A S O N S t e a mw o r k
Time to
SH
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MARIOS
SIFIS NICOLAOU
GEORGE MICHAEL
Savvas Papathomas
DEMOSTHENOUS
Restaurants Manager
Bars Manager
Restaurant Supervisor -
Bars Manager
Mavrommatis
B ars & R estaurants
ARE The tables in our dining rooms are always beautifully set. So, whenever you’re ready, our team will welcome you like personal friends coming over for a meal of… award-winning cuisine.
STELIOS STYLIANOU
Stavros Mylonas
STALO ARABANTZI
Kyriacos
Assist. Maitre d’Hotel
Assist. Maitre d’Hotel
Restaurant Supervisor -
Lobby Supervisor
Theodotou
Seasons Oriental
Restaurant Supervisor Vivaldi
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LENIA DEMOSTHENOUS
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K itchen Like caring parents, our chefs only want the best for you: fresh, top quality ingredients. And they’ll apply culinary art to create exquisite bites for every preference, all prepared with respect and care.
Cooking with
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NEARCHOS
KENNY KEUNG
PANICOS HADJITOFIS
PANAYIOTIS
DEMETRIS
EVANGELOU
Seasons Oriental
Executive Chef
CHARALAMBOUS
HADJIYIANNIS
Back of House Manager
Head Chef
Executive Sous Chef
Head Pastry Chef
F O U R S E A S O N S t e a mw o r k
S ales & pr Meet the team that is always on hand to research, predict and ensure that all guests enjoy the VIP treatment they deserve at the Four Seasons. And as they branch out to corporate clients and holidaymakers, guest loyalty is always their ultimate prize.
Keep in
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MARINA STAVROU
LARYSA BORGARDT
CHRISTINA SOLOMOU
Krystyna Tatsyy
Corporate Sales Manager
Sales Executive
Conference & Incentive
Quality Control & Public
Coordinator
Relations Manager
Новый жилой комплекс на берегу моря!
Группа компаний ASKANIS предлагает на продажу недвижимость в жилом комплексе премиум-класса OPERA, который расположен на первой береговой линии в самом центре Лимассола. Этот уникальный комплекс предоставит Вам все возможности для комфортного проживания, отдыха и выгодного инвестирования. Вся недвижимость с потрясающим видом на море! Жилой комплекс состоит из эксклюзивных вилл, мезонетов, квартир и пентхаусов, образующих внутри уютную закрытую территорию с роскошным открытым бассейном, зоной для отдыха, пешеходными дорожками и великолепным садом. Роскошный стиль жизни в комплексе OPERA дополняют тренажерный зал с сауной, круглосуточный сервис консьержа, благоустроенный пляж, новейшие системы безопасности и высококачественная отделка «под ключ».
Недвижимость с видом на море!
8, Loizou Askani St P.O.Box 51072 CY - 3501 Limassol Tel. +357 25 336171 Fax +357 25 335122 E-mail: info@askanis.com
w w w. a s k a n i s. co m
F O U R S E A S O N S t e a mw o r k
B outi q ue , spa , sports Their enthusiasm is infectious, as is their passion for recreation and wellbeing. You’ll meet these team members when you’re ready to spoil yourself at the boutique, join in sports activities or relax at the Spa, while children have fun at the Kids Club.
Join us
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CONSTANTINOS MICHAEL
HEIKE IOANNOU
MARY CHRISOSTOMOU
ELPIS PAPAGEORGIOU
Le Club Actif Sports Manager
Kindergarten & Moments to Enjoy
Boutique Manager
Shiseido Spa Manager
Supervisor
6 Menandrou Str, 1066 Nicosia
Tel. 22873748 Fax. 22873749 info@casamia.com.cy www.casamia.com.cy
SPA
gROundpiEcE
MEDA (MB) ITALIA www.flexform.it
design by ANTONIO CITTERIO
FLEXFORM
A.D. nAtAliA corbettA / fotogrAfiA mArio ciAmpi
made in italy
t GIVING and receiving
The importance of caring for the world around us is not lost on the management and staff at the Four Seasons. In fact, they have extended this principle well beyond hospitality to real engagement with the local community and a caring approach to each other. Because a happy staff makes a happy hotel…
A Policy of Generosity
A little booklet lies in the office of every department; its title is ‘Corporate Social Responsibility’ and it is well thumbed, as it lays out all the hotel policies and principles related to community, environment and people. It also tells the story of the previous year’s charity activities and events, with all the fun, the smiles and camaraderie that accompanied them. The booklet documents the fulfilment of the hotel’s Community Policy Statement, which defines responsibility as part of the grand plan, rather than random charity. It says, “It is the commitment of the Four Seasons to ensure attention is given to how its operations impact on the local residential and business community.”
Part of the Community
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The local community of Limassol and the wider Cypriot society embrace numerous charitable institutions, and the Four Seasons shares their aims to relieve and help. One of the largest donations is made through the ‘Thank you for giving’ scheme. You have probably noticed the small card in your room, which notifies you of a 2-euro donation. This contribution alone raises an average of €10,000 annually, which is matched by the hotel and distributed – according to urgency – among the eight charities nominated by management and named on the card. The generosity of hotel guests is both inspiring and touching, not to mention the tangible benefits: fun holidays for children from the ‘Make a Wish Foundation’, palliative care through the Cyprus Anti Cancer Society, to name just two of the main beneficiaries. You may also wonder what happens to the many items that the hotel replaces every 5 years in line with its quality programme, although they are still in excellent condition. Check the Four Seasons Community Policy and you will find a clause that not only encourages but actually dictates their donation.
C O R P O R AT E social responsibility
Executive Director Nick Aristou explains: “This year 4,000 pieces of clothing have gone to the Red Cross, linen to health care associations and furniture to homes for the elderly. We ask around and see if and where there is a need; and of course, this supports our environmental recycling programme.”
Opening Doors The Four Seasons’ wonderful facilities are also made available to local charities for fund-raising events. It’s a rewarding alliance: the association sells the tickets and the hotel supplies the venue and refreshments. During the first six months of 2014, the Four Seasons hosted seven afternoon teas, a fashion show, a cocktail party and even a Tavli (backgammon) competition, with a total of approximately 3500 people attending. True engagement involves more than charity work. Under the work experience programme, over two dozen young people a year are invited to learn and develop at the hotel. Staff members also take the time to visit secondary schools to give presentations, to share their skills and promote excellence in the tourism sector for the next generation. Andreas Loizou, Human Resources and Quality Director, understands the value of these projects: “Such activities add value to the life we live; they contribute to healthier attitudes and shape our culture. They give new meaning to the word ‘responsibility’.”
“I think the hotel is run as a family with everyone working together to help make the guests feel welcome and ensure their stay is something to be enjoyed and remembered.” The Welfare Committee is the main body that exercises its organisational skills to provide staff with the sense of family. Alongside management, the Committee members plan activities and often arrange additional benefits and bonuses, such as gifts for births and marriages. The staff social calendar is dotted with sports tournaments – 10-pin bowling, clay pigeon shooting, backgammon, table tennis – as well as running the Limassol marathon for charity. More leisurely excursions include trips to local villages and wineries, with an opportunity to celebrate together during the annual beach party in the summer and Christmas party in winter. For the staff’s children, there are English, maths and cookery lessons, as a token of appreciation for the staff’s hard work, dedication and loyalty. A policy to employ as many local people as possible benefits everyone. Guests appreciate the knowledge and insights that Limassol residents can offer, while the community returns this support by favouring Four Seasons facilities, from Colors café to the health club, the spa and the conference facilities. It’s a cycle of engagement that grows wider year by year. As Andreas Louizou says, “We believe this policy helps preserve the vital community fabric that forms part of our unique hospitality product in Cyprus.”
The Four Seasons Family Four Seasons Portrait
As the saying goes, charity begins at home – and the Four Seasons is a perfect example: the hotel looks after the staff, who in turn look after each other. This is a beneficial circle that has gained the hotel ‘Investors in People’ status but also generates a progressive and friendly environment. As one guest wrote,
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COCKTAILs
of a diverse spirit
DÉJÀ VU Captain Morgan rum, Southern Comfort and Kahlua pack a dark, potent sweetness, readying you to seek tropical shores. But it’s the brightness of apple, cranberry and fresh lime juices, together with the fragrance of muddled cucumber, which truly fill your sails.
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B A R r u m reve la tion s
Its links to Ernest Hemingway notwithstanding, rum has, at times, been given less than its due. Fortunately, dedicated mixologists such as the staff of the Vista Bar have always embraced the diversity of the spirit, ranging from light and dry to dark and rich, to craft one charisma-packed cocktail after another. Meet their three new signature creations.
Smooth Havana Club rum and Aperol bitter dance and dally with mandarin and passion purĂŠe, passion fruit liqueur and muddled fresh passion fruit. Third prize winner at the most recent Havana Club competition, this cocktail comes brimming with brash and
ILLUSION Bacardi Superior white rum and lychee liqueur meet the fruity flavours of white peach purĂŠe and muddled fresh lychees and raspberries. Finished with fresh lime juice, this is ideal pre-dinner or between courses.
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youthful Cuban vigour.
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ALBITA
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G A S T R O N O M Y se a f ood b a r
Delicacies of the sea
p h o t o g r a p hy LO U C A ST U D I O S
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STARS ON ICE Marennes d’Oléron, Tsarskaya and oysters of the day await you. Enjoy this delicacy either with Mignonette sauce and fresh lemon, or order from a trio of creations – mango condiment and coriander, apple and lemon
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grass jelly or gratinated with orange hollandaise sauce.
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G A S T R O N O M Y se a f ood b a r
Since its debut in June, the new Seafood Bar has captivated guests with its chic wood-and-glass design, not to mention its line-up of marine delicacies. This is the place to relax with a flute of champagne, enjoying oysters, caviar, sushi and a host of luxury appetizers, all prepared on-site
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by a dedicated five-member team.
SWEEPING VISTA
provides the final visual element to the Bar’s ambience. Patrons are regaled by a sweeping view of the sea, as they savour appetizers in an ambience of refined intimacy.
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The addition of a multi-tiered, suspended pergola ceiling, boasting slim, elegant sections of tropical Iroko hardwood,
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CRISP CAVALCADE Pale as puddings and luscious enough to be almost a sweet in their own right, giant scallops arrive capped by a herb phyllo crust and perfumed with
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a delicate rose petal condiment.
SEAFOOD SPIN
RARE ALIGNMENT
In a reinvention of an Italian favourite, the
The ruby flesh of pan-seared tuna tataki, cradled
versatile presence of Alaska crabmeat lends a
in a thin layer of bread crust, yields cleanly to the
seafood spin to a tube of cannelloni.
knife while laying siege to the palate. Orange and
Buttery avocado and tart mango relish
pineapple vinaigrette ensures surrender.
brighten the flavours.
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Blessed with a climate that spells languorous days and nights outdoors for at least six months of the year, Cyprus makes it easy to fall under the spell of the Four Seasons’ expansive, harmoniously designed Vista Terrace. After all, who wouldn’t wish to settle in at a quiet, dignified table to enjoy a snack or drink and glory in the magnificent view of the Mediterranean? As of this June, however, there’s a new reason to head to the Terrace: the chic and newly launched Seafood Bar. The menu is a luxury collection of seafood appetizers, as well as oysters, caviar, sushi, sashimi and nigiri, all prepared at the bar by a skilful team of five. And while the bar itself seats six people at a time, its carefully crafted offerings are served anywhere on the terrace.
Evolution over time Like many good things, it took time for the Seafood Bar to emerge as an actionable concept. “Twenty years ago, this was a bare terrace,” explains Executive Director Nick Aristou, “but over time it became the Vista Terrace, and over the last couple of years, food became inherent to the service.” Last year, guests enthusiastically welcomed a dedicated sushi chef – and his creations, as well as the chance to enjoy a shisha experience. The popularity of this decision set the course for creating a permanent outdoor bar adjacent to the existing Vista Bar, with an open kitchen approach, serving seafood delights. To maintain Four Seasons standards, service capacity was
Live, dine, shop and sail in absolute luxury at the most exciting new destination in Cyprus. For more information or to arrange a private viewing of the apartments and villas, please call: Для получения подробной информации или организации частного осмотра апартаментов и вилл, пожалуйста, позвоните: Cyprus/Кипр +357 25 020 020 Russia/Россия +7 495 643 1901 limassolmarina.com
Living on the sea
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RUBY RENDERING Vibrant in its reds and vermilions, a mound of steamed Canadian lobster offers up its sweet, flaky meat, fortified by a robust tomato jelly and a
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tangle of crispy greens.
GRACE UNDER PRESSURE
FLOATING WORLD
Yield to the enveloping flavours of octopus
Flush with flavour after emerging from its
carpaccio and grilled octopus, accompanied by
temperature controlled sous-vide bath, blushing
selected greens, as the eight-limbed
fresh salmon is served on a lavish bed of creamy
Mediterranean mollusc is transformed into a
celeriac purée. Orange condiment bolsters the
mosaic of soft, fragrant flesh.
come-hither appeal.
upgraded and specialist chefs added to the bar’s behind-thecounter team. Completed this year, the new Seafood Bar now boasts a sleek, elegant design of wood and glass with hanging lanterns. The sense of style is further enhanced by the addition of a multi-tiered, suspended pergola ceiling. Slim, elegant sections of tropical Iroko hardwood are suspended together with a steel substructure, adding the final visual element to the refined ambience. But the main feature is, without a doubt, the attractive counter with its display of fresh oysters on ice, as well as tender tuna and salmon sashimi. Beyond the pleasure to the eye, there is pleasure to the palate, and a quick tour of the Seafood Bar’s menu reveals why.
An array of seafood delicacies First, there is the promise of delicate, salty Sturia Aquitaine and Oscietra Imperial caviar, served with chopped egg white, red onions, sour cream and blinis. Next comes the temptation of three different types of oysters – Marennes d’Oléron, Tsarskaya and an oyster of the day, served with Mignonette sauce and fresh lemon. You can also try your choice of a range of oyster creations, such as the Gillardeau Mango, which couples oysters with mango condiment and fresh coriander. Beyond that, there are jewel-like morsels of sushi, nigiri and sashimi, prepared by three dedicated sushi chefs behind the counter. Before your eyes, they dextrously slice salmon, tuna, eel, crab and prawn, and marry the results to sticky,
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CROWN JEWELS Twinkling with colours, vegetarian and Asian sushi rolls come studded with avocado, carrot, asparagus and pickled radish, or slivers of tuna, steamed prawn and spicy mayonnaise. Bonneted eel nigiri completes the deftly-crafted line-up.
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short-grain rice, while two other members work on their own set of 10 intriguing appetizers. Food & Beverage Manager Yiannos Gregoriou says: “We wanted to offer a casual dining concept where you can order two or three tapas-size plates to share, alongside your drinks. There are nine seafood appetizers and one of meat – slowcooked Black Angus beef loin, with wasabi mayonnaise and potato espuma – in case someone prefers a nonseafood option.” The luxury seafood appetizers include classic favourites like a Prawn Cocktail – marinated prawns served on a crispy salad with tomato mayonnaise – and oak-cured Smoked Salmon, with pickled vegetables and sour cream.
However, there are also beautiful variations such as steamed Canadian Lobster served with tomato jelly and crispy greens, and Halibut Tempura, crispy-fried and served with black olives and violet artichokes. Sampling such pleasures while sipping champagne with a companion at sunset, the Mediterranean meeting the horizon in a dramatic panorama before you, it isn’t hard to see why the Seafood Bar’s glamour and enchantment is proving so popular. Nick concludes: “It’s become the new heartbeat of the hotel.” The Seafood Bar operates from May to October, opening every night from 7-11pm.
Limassol: T. 25 747655 | Nicosia: T. 22 769610
C A R E ch oc o la t e we e k
Mystique of marinade Wafer-thin slices of tuna carpaccio, perfectly marinated with herbs and encircled by a blend of spices, lie beneath coins of earthy hummus and boutargue, dressed with lemon juice and olive oil
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and topped with lime zest.
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MAVROMMATIS fantasy & finesse
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Showcasing the skills and passion of the Mavrommatis menu, Chef George Constantinou presents three of the most popular new offerings. Each delicacy is a tempting combination of culinary creativity and advanced techniques adopted from the world of French gastronomy. Discover and delight in the presentation, reinvention and uncompromising quality‌ the signature of Mavrommatis.
G A S T R O N O M Y gre e k f in e d in in g
Carousel of creativity A meat rarely featured as an appetizer, cold veal cannelloni is partnered with smoked aubergine, baked Feta cheese and pickled mayonnaise, and served on a canvas dotted with saffron balsamic glaze , red pepper
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and parsley condiments.
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G A S T R O N O M Y gr e e k fin e d ining
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Fête of flavours Veal cooked sous-vide and a confit of oven-braised veal team with a tangle of Swiss chard leaves, slightly-bitter girolles and sweet morel mushrooms, and potato espuma. Morel sauce and an arresting caper-and-olive crust unite the flavours.
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Forever pushing the boundaries of creativity “to find the right balance of flavours”, Chef George Constantinou, in association with Mavrommatis of Paris, has crafted a memorable menu of Greek motifs shaped by French gastronomic techniques. It is no surprise, therefore, that “the taste of the food is something new, something very special,” as Head Sommelier and Maitre d’ Savvas Papathomas points out. Before any dish even comes close to the menu, it is rigorously tested and tasted (with the appropriate accompanying wine) to identify the most pleasurable combination of elements. Applying the challenging methods that are a staple of the 5-star training he and his team have undergone, Chef Constantinou nonetheless maintains: “Whether for vegetables, meat or any product, using the right culinary techniques will deliver the best results.” Introduced in March of this year, the dishes featured on these pages represent particular favourites among guests who value an unparalleled gourmet dining experience.
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A taste of
VIVALDI Vivaldi Chef Andreas Andreou and his team have created an exquisite tasting menu that takes you on a six-station journey through modern Italian cuisine… with a wow factor built into every plate. To be wowed by an evening of fine dining is an experience to treasure. Certainly, guests of the Vivaldi restaurant are always eager to retrace their steps, and to bask in the warmth of the restaurant’s ambience while savouring modern Italian cuisine. Indeed, under the watchful eye of Chef Andreas Andreou and his five-member team, no effort or expense is ever spared to procure the finest of fresh ingredients, crafting a menu where classic recipes are daringly reimagined via cutting-edge culinary techniques. In the Vivaldi kitchen, meat and fish are prepared en sous-vide, with the temperature-controlled environment and longer cooking time ensuring perfect tenderness, while the choicest produce is imported daily to ensure each dish glows with flavour. As Chef de Partie Petros Antoniou explains: “We use a lot of natural elements to create a thoroughly modern plate.” But with such a lavish menu to choose from, you’d be forgiven for feeling regretful at having to pick one dish over another. For this reason, Andreas and his team debuted a tasting menu this February, intended to give diners the chance to sample highlights from the bill of fare. A six-station journey through Italian cuisine, the tasting menu is sure to enchant you, neither overwhelming the palate nor breaking the intimate communication between chef and guest, relying as it does so critically on a balance of elements. “Ultimately, we wanted to create a wow factor on every plate,” says Petros, and as even the most casual glance at the menu will attest, that mission has been more than accomplished.
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G A S T R O N O M Y delig h tf u lly ita lia n
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EARTHY ELEGANCE: The rustic simplicity of classic Minestrone is elevated by the addition of delectable ravioli, each shell stuffed with rich, creamy nuggets of rabbit. Crispy pancetta and parmesan foam complete the dance of textures and flavours.
CREAMY SEDUCTION Porcini and morel mushrooms pack this risotto with a nutty sweetness, its creamy layers yielding instantly to your fork. A parmesan crisp caps this conspiracy of pleasure, itself topped by a truffle slice, drizzled with white truffle oil and
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lavished with parmesan foam.
} UNSCRIPTED BITES An unscripted nightly medley of morsels, ahead of the tasting menu’s official line-up, offers additional goat cheese foam partners a roulade of smoked salmon, filled with velvety salmon mousse, and crispy Arancini stuffed with semi-soft taleggio cheese.
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surprises. Here pea soup topped with
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G A S T R O N O M Y d e ligh t fully italian
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SWEET AND TENDER (top left) Baby veal tenderloin meets the tang of goat cheese and potato gratin with pancetta, together with porcini mushroom and veal sweetbreads, and creamy pumpkin purée. A veal stock reduction unites the flavours. • SLEEK CLASSIC (top right) Wafer-thin beef carpaccio comes garnished with pliant baby artichoke, topped with truffles and drizzled with Planeta olive oil dressing. A dreamy, crustless Parmesan flan adds a modern twist to this classic Italian appetizer. • AWASH IN FLAVOUR (bottom left) A chorizo crust brings piquancy to a fillet of sea bass, as grilled calamari and sautéed langoustines enhance the marine flavours. Italian lentils, celeriac purée and artichoke emulsion return us to terra firma. • FINESSED FINALE (bottom right) Bidding you farewell at the end of your tour, warm pear and almond tart rounds out your experience, with a cool scoop of Galliano gelato balancing the heat and sweetness of the pastry.
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sweet
Finale
Traces of tropics Circling each other in a graceful conspiracy of refreshment, caramelised pears and mango atop a zesty passion fruit savarin flirt with vanilla cremeux, passion caviar and a bright riposte of mango banana gelato.
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G A S T R O N O M Y d re a m d e sse rts
The latest plated desserts created by Four Seasons Pastry Chef Demetris Hadjiyiannis can only be described as an invocation to the gods of pleasure. Seducing both eye and palate, they are a chic culmination of your Mavrommatis or Vivaldi dining experience. On the heels of a Paris LenĂ´tre master seminar, Chef Hadjiyiannis reimagines elements from traditional French, Italian and Greek sweets via a modern approach. The result is a culinary choreography of designs, textures and flavours.
Crowned by caprice Defying gravity, a fantasy of egg whites and sugar commands pride of place. Scale the summit of a crunchy meringue filled with white chocolate panna cotta and fluffy
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vanilla cream, to enjoy the rewards of a pineapple sorbet.
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Curved conquest Arranged with a provocative asymmetry, traditional French tarte tatin is stripped to its barest elements while preserving its lusciousness. Plunder its vanilla crème brûlée core, fortified by a
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crunchy tulip biscuit and a drizzle of caramel, alongside the cool contrast of a pear sorbet.
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MONNALISA
Planéte
Июль-Октябрь 2014
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ЛИМОН
SHOP 1 17 MAXIMOS PLAZA | 217B, Makarios Avenue, Limassol | Tel: 25369369 | SHOP 2 OLYMPIC RESIDENCE SHOP NO. 2 | 28th October Avenue, Limassol | E: boutiques@thomaides.com
PHILIPP PLEIN
DINEaround A gourmet excursion
FOUR SEASONS RESTAURANT COLLECTION V i vald i
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M av r ommat i s
S easons O r i ental
Cuisine
Cuisine
Cuisine
Gourmet Italian
Creative Greek
Authentic Oriental
Opening time: 19:00 Last order: 22:30
Opening time: 19:00 Last order: 22:30
Opening time: 19:30 Last order: 23:00
Vivaldi, the winner of Time Out’s ‘Best Hotel Restaurant’ for five consecutive years, is undoubtedly the home of Italian fine dining at its best. Authentic homemade Italian pasta, select seafood, exquisite Italian cheeses and traditional Italian desserts with the Vivaldi twist highlight a menu of innovative winners.
Take Greek specialities made from nothing but premium ingredients and refine them with French culinary finesse… That is the overall concept of the Mavrommatis menu. Served in an exclusive yet warmly welcoming environment, every meal is a delicious example of art on a plate, for you to savour bite by bite.
Boasting a regular flow of awards, Seasons Oriental is known to serve authentic Oriental dishes in the high style of sophisticated Hong Kong cuisine. Chef Kenny Keung has mastered the practice recommended by the chinese proverb: ‘Preserve the old, but know the new’, to bring you traditional favourites adapted to contemporary preferences – in timeless culinary style.
G U E S T p rivile g e s
Our DineAround programme is an invitation to enjoy a series of some of the island’s top-ranking restaurants – at preferential prices. The gourmet collection includes the most popular cuisine, served in five different award-winning restaurants and in enchanting settings across both hotels. Enjoy DineAround… It’s an exclusive pleasure for our valued guests. Bon appetit!
AMATHUS RESTAURANT COLLECTION L i manak i
T H E G RI L L R O O M
DineAround Details DineAround offers you a 3-course menu that includes a choice of starter, main dish and dessert from the à la carte menu, at a set price of €50 per person. At Limanaki you can choose one of two pre-set menus. Cuisine
Cuisine
Fine fish restaurant
Premium classic grill menu
Opening time: 19:00 Last order: 23:00
Opening time: 19:30 Last order: 22:30 With a magical bay view, the Grill Room offers you prime cuts of Australian, Scottish, American, French, Irish and Spanish beef, lamb and pork, as well as fish, shellfish and poultry – all grilled to perfection. Quality, service and ambience come together to fulfil your desire for a tasty meal flavoured with that distinctive sizzle and aroma.
The offer can be booked for any number of people for each meal.
A voucher for the total number of persons for each meal is issued by the Reception staff, who can also make your table reservations at the restaurants of your choice.
Please present your voucher at the restaurant upon arrival.
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Undoubtedly Limassol’s finest fish restaurant, Limanaki has been further upgraded to welcome you in a fully redesigned seafront setting and with a revised and enriched menu. From crispy fried calamari to fresh lobster on homemade pasta to follow delectable seafood appetizers, whatever you choose promises to be a memorable Mediterranean experience.
The offer is applicable for a minimum of 3 dinners in the restaurants of your choice from the DineAround collection.
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C Y P R U S p e rf u m e
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Eau de Chypre Scents of Heritage
Perfumes are a timeless fixture in the world’s market of luxury items‌ evocative, alluring and memorable all at once. And yet, few people realize that the small island of Cyprus has been an inspiration to the perfume industry and manufacturers past and present.
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C Y P R U S p e r fume
The relationship between man and fragrance has existed throughout history. For centuries, the joy of consulting an array of miniature glass bottles to identify just the right scent for the mood or the moment has been a treasured luxury. Today, a look at any general guide to the major fragrance categories will reveal several tags such as Citrus, Floral, Oceanic and Oriental. While most are an indication of the nature of the scent, only one category is named after a geographical location: Chypre, French for Cyprus. This adoption of ‘Cyprus’ in perfume terminology is due to the island’s historical role in the industry, from ancient manufacture to the rise of Eau de Chypre as a revered product.
Perfume Pioneer
Ancient Mesopotamia was long considered the founder of perfumery. However, excavations in 2005 and the subsequent discovery of a perfume factory in Pyrgos – a village outside Limassol – broke the historical consensus as the stills, bowls and bottles found on location date back to the 2nd millennium BC. Not only is the site the world’s earliest evidence of perfume making to date, but its artefacts also suggest that this Neolithic distillation centre may have existed since 8800 BC! This archaeological breakthrough reinforced sources claiming that Cyprus was the pioneer of European perfume making, with records showing that fragrances were exported to neighbouring Egypt, Crete and Mycenaean Greece. The first Cyprus perfumes were ointments for rituals paying homage to Aphrodite, goddess of love and beauty. Notably, roses were distilled in her honour, as legend told how her tears turned into rose petals when her lover Adonis died in battle. Under Byzantine rule, the ‘Holy Myron’ used in the Orthodox Church consisted of olive oil and balm to which fragrant herbs were added, such as sage and coriander. After adding some wine, the mixture was boiled until all the ingredients were blended. This tradition is still alive in churches across Cyprus today.
Cypriot Crusade
Perfumery remained a predominantly Eastern activity until the 12th century, when Cyprus became a trading point of the Crusaders. Before long, French nobility was soon acquainted with the island’s most famous export. Possibly aided by the myth of Aphrodite, Cypriot perfume became a sought-after investment, its scent evoking the natural environment of countryside and orchards. In salon circles, this sensual, exotic fragrance with its distinctive notes of storax (a rare fragrant gum resin), laudanum (an extract of opium) and reeds, was dubbed ‘Eau de Chypre’, meaning ‘Water of Cyprus’. From the 13th century, rose extract was added to the original trio of ingredients and merchants across the continent promoted this new fragrance as the hottest aphrodisiac on the market. An explosion of Eau de Chypre variations followed suit, with alchemists infusing extracts of iris, jasmine, orange blossom, lavender and other natural elements.
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C Y P R U S p e r fume
Marilena Ioannidou, a Nicosia entrepreneur, was determined to bring the story of Cyprus perfume to the foreground, for the whole world to acknowledge and enjoy.
Europe’s top perfumeries continued to explore the possibilities of Eau de Chypre; but it was the perfumer and businessman Francois Coty who in 1917 created the first chypre fragrance, the legendary Chypre de Coty. Furthermore, Coty divided all perfumes into ten families and decided that chypre should denote all perfumes with an accord composed of citrus top-notes, a middle of laudanum and patchouli and a base-note of oak moss and musks. Together with these indispensable elements, Chypre perfumes fall into numerous classes according to their modifier notes, which can include leather, florals, fruits and amber. This importance of Cyprus in the world of perfumery was noted by Marilena Ioannidou, a Nicosia entrepreneur who is passionate about her Cypriot roots. After managing her family’s clothing industry for many years, in 2002, Marilena’s casual interest in the forgotten fragments of Cypriot culture became a journey uncovering the chypre practice. She says: “I was always fascinated by the indigenous aromas of Cyprus, the natural elements that have shaped our society. And the more I researched, the more determined I became to bring the chypre story to the foreground and make it relevant to life in Cyprus today.”
Scents and Sensibility
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Cypriot perfumery stands as the opening chapter in craftsmanship that was later developed and perfected by the perfume houses of France from the 16th century onwards. Marilena decided to revive this one-time local tradition by creating a modern take on Eau de Chypre, named Mirabelle. “Many friends suggested I should publish the results of my research; but instead, I wanted to produce Mirabelle as my own contribution to the history of chypre perfume,” she says. Thanks to her contacts in Grasse, the perfume-making town of France, Marilena was able to benefit from the expertise of local expert Vincent Ricord and bring the whole concept to life. Mirabelle is an intense, magical and alluring perfume, inspired by Medieval France when Mirabelle was a common name. “My fragrance tells the story of a young French maiden waiting for her beloved knight to return from the Crusades bearing a sensual perfume from the island of Aphrodite,” says Marilena. Mirabelle debuted at a UNESCO exhibition in Paris, celebrating the history of Eau de Chypre with Mirabelle as the most recent version of this legacy. Mirabelle belongs to a perfume family comprising hundreds of perfumes by Dior, Versace, Givenchy, Valentino, Ralph Lauren and Balenciaga. The original bottles are preserved and cherished in private and public collections, the most prestigious being those of the Perfume Museums of Barcelona and Grasse. Today as in the past, a drop of perfume works its magic both inwardly and outwardly. Eau de Chypre is yet another example of the wealth of our island’s history and its continuous resonance with the present. It’s the story of a fragrance that has come full circle, like life itself. For more information, visit Marilena’s website www.eaudechypre.com
54 Georgiou A’ Street Galatex Complex, Shop 4-5 4047 Limassol , Cyprus | Tel : +357 25 321438 www.kings-jewellers.com | info@kings-jewellers.com
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a local
Masterpiece
The opening of the A.G. Leventis Gallery has transformed Nicosia into an inspiring destination for the art community. This cultural gem is the culmination of one man’s odyssey and stretching over 400 years.
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offers an artistic journey across Europe
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C U L T U R E leve n t is ga lle r y
The A G Leventis Gallery in the heart of Nicosia houses three distinctive collections: the Paris Collection, the Greek
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Collection and the Cyprus Collection.
Earlier this year, downtown Nicosia witnessed an artistic wake-up call with the inauguration of the A G Leventis Gallery. This groundbreaking landmark offers the public an unprecedented opportunity in Cyprus: direct exposure to major works from the Renaissance to the 20th century. The gallery is the most recent venture of the A.G. Leventis Foundation, which was established in memory of Anastasios G. Leventis, a Cypriot entrepreneur from Lemythou who became a leading business magnate in West Africa until his death in 1978. Since 1979, the Foundation has been initiating and supporting projects related to culture, education, philanthropy and conservation. Its programmes include the restoration of Cypriot cultural heritage, academic research projects, exhibitions of Cypriot artefacts, and philanthropy. Thus, the gallery is yet another chapter in the legacy of a collector and connoisseur of cultural treasures. Within its 4000sqm state-of-the-art domain, the gallery houses 800 works of art divided across three collections: the Paris Collection, the Greek Collection and the Cyprus Collection. Take a tour and you will discover a repository of oil paintings, interspersed by watercolours, prints and drawings, as well as select and striking pieces of furniture and ornamental objects.
French Affair
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The Paris Collection generates mixed yet distinctly intimate vibes. It is a line-up of the works that Leventis was emotionally attached to; handpicked works acquired in the 1950s, 1960s and early 1970s to decorate his Paris apartment. Indeed, the apartment’s entire oak-panelled room has been transferred and incorporated into the gallery to evoke the ambience of Leventis’s personal residence. The paintings on display feature individual works of some of the world’s artistic greats such as Rubens, Boudin, Renoir and Monet, manifested in different styles, from religious art to landscapes. The gallery’s
director, Ms Loukia Loizou Hadjigavriel, says: “The works reflect his eclectic taste, combining a fascination with Old Master painting with a love of impressionist and postimpressionist art. I cannot pinpoint a favourite genre, but he was particularly attracted to floral compositions and the Rococo movement.” Aside from the all-important signature, in many cases the brushstrokes themselves create images of historical value. The Canaletto painting of Saint Mark’s Square in Venice, for example, accurately documents the repairing of the bell-tower in 1745. The glowing light in the image of St Francis in Ecstasy is typical of El Greco, portraying the intense spirituality of the saint amidst darkness. Hadjigavriel says, “Presenting a once private collection to the public, this collection adds to existing scholarship and places Cyprus in the mainstream of an international exchange of ideas.”
HelleniC Expression Greek art is in the spotlight of a collection of 260 works produced in the 19th and 20th century. The core of this collection was acquired by Leventis in 1973 from the Greek politician Evangelos Averoff-Tositsas. These paintings, watercolours, drawings and prints display the evolution of Greek art following independence and into the early 20th century until Modernism, via the work of celebrated names such as Tsarouchis, Rallis, Parthenis and many others. Subjects range from expressive portraits of men and women from the first decades after Greek Independence, to imposing seascapes, reflecting the country’s history. A segment of this collection is dedicated to the many Greek artists who represented the so-called School of Munich in the 19th century, where their work blossomed through their unique movement. The A. G. Leventis Gallery display underlines their artistic contribution, from historical scenes by Vryzakis to the realistic depictions of family life by Iakovidis.
C U L T U R E leve n t is ga lle r y
Some of the world’s artistic greats such as Rubens, Boudin, Renoir and Monet are included in a collection that is
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unparalleled in Cyprus.
From Riches to Roots The Cyprus Collection, also acquired by the Foundation, is a visual procession of the first generation of Cypriot artists from the late 19th century, as well as younger artists who emerged after independence. One can trace the development of Cypriot art in response to the changing socio-historical climate and the various artistic influences over time. The works of Kashalos and Kanthos record rural life and its traditions, whereas later artists and their works comment on the country’s political instability and the subsequent struggles. Adamantios Diamantis in particular was a driving force of Cypriot art. His imposing panorama, The World of Cyprus, is a compilation of 67 figures, based on his drawings of people he encountered as he wandered across the island over several years. The austere black and white figures contrast with the warm brown background evoking the connection between the rural population and their land. Although Diamantis’s work was on display in Thessaloniki from 1976, the artist’s deepest desire was to see his oeuvre returned to its birthplace, as a memoir of Cypriot history for generations to come. For a deeper look at Cypriot art, the temporary exhibition ‘Representations and Interpretations - the Pioneers of Cypriot Art,’ underlines the integral link between Cypriot art and the island’s vivid landscape.
Frame of Mind
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The superb architecture surrounding the collections is a conceptual masterpiece itself, while the digital wall, audioguides and digital labels enhance the experience further. This impressive visual chronicle is just the beginning; new acquisitions and various other projects that are currently in preparation will gradually and continuously enrich the gallery’s offerings.
Unique as it is, the gallery serves as a beacon of culture and education, hosting school visits, interactive workshops and lectures to stimulate and inspire the artistic consciousness of its visitors of all ages. A publication listing over 150 works from the Paris Collection with commentary by leading curators and academics is a piece of learning in its own right. Hadjigavriel explains: “Our aim is to help foster social cohesion by providing a forum for discussion that is open to all within a public space.” By encouraging the public to enjoy first-hand experience of world-class European art previously associated with capitals across our waters, the A. G. Leventis Gallery has broadened the cultural horizon of Cyprus – in the spirit of the man who gave the gallery its name.
Spirit of Service Through his work as UNESCO ambassador, Anastasios G. Leventis demonstrated an appreciation of the arts and heritage, which later became one of the Foundation’s key objectives. Important contributions include among others the Gallery of Ancient Cyprus at the British Museum and an exhibition at the Louvre entitled ‘Cyprus Between Byzantium and the West, 4th16th Centuries’. The Leventis Municipal Museum in Nicosia, which opened in 1989, was instrumental in preserving Cyprus’s cultural heritage. The Foundation bought and restored the museum building, but also funded the collection of Cypriot artefacts from antiquity to the present day. The A.G. Leventis Gallery, however, embodies the true aspirations of this visionary. “He wanted to create a fine arts museum in Cyprus so his compatriots could enjoy the art treasures collected during his lifetime,” explains Hadjigavriel. “Although a true citizen of the world, he never forgot his homeland and wanted to actively serve his country” – a dream that has now come true.
CYPRUS, YOUR HOME Stunning locations, award-winning architecture, superb quality and incredible views, are just a few of the reasons why Pafilia has become the developer of choice in Cyprus.
With over 37 years market experience, Pafilia is an industry leader, offering a multitude of property types and styles in Pafos, Polis and Limassol. From apartments, townhouses and villas, to expansive resorts with full service and leisure facilities, Pafilia has properties to suit all tastes and budgets. We also have a sizable land bank which includes some of the most desirable plots on the island ;whether you would like waterfront seclusion, a rural retreat, or to be amenity centric, Pafilia has the perfect property and location for you. Имея за плечами 37-летний опыт работы на рынке недвижимости, Pafilia по праву считается лидером в своей отрасли. На территории Пафоса, Полиса и Лимассола компания предлагает различные типы жилья, сочетающие в себе первоклассный уровень сервиса и отдыха. Здесь и просторные квартиры, и роскошные таунхаусы, и виллы, расположенные в элитных районах острова. Каждый может подобрать себе подходящий дом, на любой вкус и бюджет.
CYPRUS (EU) CITIZENSHIP CAN BE OBTAINED WITH PROPERTY PURCHASES OF €2,500,000 PERMANENT RESIDENCY CAN BE OBTAINED WITH PROPERTY PURCHASES OF €300,000 HEAD OFFICE
MOSCOW
CHINA
Pafilia House 33 Nicodemou Mylona Street Marina Court, PO Box 60159 8101 Pafos – Cyprus Tel: +357 26 848 800 Fax: +357 26 934 910 Email: info@pafilia.com www.pafilia.com
Pafilia Property Developers Ltd Krasnopresnenskaia Naberezhnaia 12 Pod’ezd 6, Office 1032 123610 Moscow, Russia Tel/Fax: +7 (495) 258 1970/71 Email: info.russia@pafilia.com www.pafilia.ru
2710-2714 Blue Castle International Center No.3 Xidawang Road Beijing CDB, China Tel: (+86) 1572 476 1031 E-mail: info@pafilia.cn.com www.pafilia.cn.com
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Wrecks and
Reefs
As a specialized form of tourism, diving is becoming increasingly popular along the shores of Cyprus, with new wrecks attracting both Four Seasons Portrait
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L E I S U R E div ing d eve lop m e n ts
The Dasoudi Dive
The deployment of the new artificial reef (AR) programme is one of the most impressive schemes that Cyprus has initiated in terms of diving. And now, a new phase of the programme, which was launched in 2014, has triggered equal excitement among divers, snorkelers and environmentalists.
Calling all divers
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Seasoned divers have long discovered the wonders of the waters along the coast – and often wished for more. In fact, the island has several notable wrecks including the “Zenobia”, one of the top ten wreck dive sites in the world. As Tourism Board chairman Dinos Lefkaritis said in recent reports: “The ‘Zenobia’ attracts more than 60,000 divers a year, bringing significant income to the tourism sector.” Taking note of what seems to be an untapped market, several organisations recently took on the challenge of creating four new wreck diving sites and fish reserves across the south coast of Cyprus. In Protaras, the steel Bottom Trawler “Nemesis III” rests at 24m, and in Yeroskipou, Paphos, “Laboe” was sunk two kilometres from the coast at a depth of 25m. Yet another sinking is scheduled off the Amathus ancient harbour in Limassol in the future. Together, these initiatives herald a new era for Cyprus as a diving destination. For now, two new vessels off Dasoudi are on every dive school’s programme and bound to get divers in and around Limassol packing their gear.
Just a short 15-minute boat ride two kilometres from shore lies the “Lady Thetis”, a 30m German cruise ship, sunk at 18m to allow Open Water divers and Junior Advanced from 14 years old to navigate the bridge, the engine room and ‘climb’ the stairs to the deck café. Close by is “Constandis”, a 23m Russian bottom trawler at 24m depth for Advanced divers to search through portals cut in the hold. Each wreck presents a challenge both in depth and difficulty, but many who dive “Lady Thetis” are inspired to delve deeper… The good news is that it only takes 5 dives to pass the exam for the Advanced certificate; and with that, the depths of “Constandis” are unlocked. Jonathan Wilson, owner of the Dive In PADI Centre at the Four Seasons, commends the AR programme: “The protected boundaries and the wrecks will ensure that divers will experience the amazing fish life of the Mediterranean. At all the sites, the wrecks were cleaned according to the UNEP/MAP and holes cut for divers’ routes. Later, amphora pots will also be placed to attract more fish and encourage marine habitats. So far, we have seen octopus, shoals of bream both saddle-back and two-banded, and damsel fish. Seaweed and colonies of coral are already starting to grow. We are privileged to see the birth of a new reef; a rare and wonderful sight.” Ioannis Kroustalakis, a member of Four Seasons team and a diver for over a year now, has dived both wrecks with Dive In and encourages others to explore: “Often the trip is organised as a double dive, with “Lady Thetis” as the shallow dive for primary certification holders, before going to the more advanced “Constandis”. Of course, the vessels are not as big as “Zenobia”, so it takes roughly 25 minutes for a good tour of each. But don’t miss out on sitting and ‘enjoying coffee’ at one of the Thetis deck café tables – this is a ‘must’ photo opportunity!” Surrounded by clean and clear waters, the boats are slowly but surely becoming one with the their marine environment. Ioannis says: “I dived the wrecks a week after they were sunk, but I can’t wait to go again to see what has grown and which fish have appeared since.”
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L E I S U R E d ivin g d eve lo p me n t s
The artificial reef programme includes new wreck dives off the coast of Limassol and offers a fascinating diving experience at any level.
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Programme for Success The AR programme is carefully planned to offer a fascinating diving experience at any level. Even snorkelers closer to the surface are delighted with the 1km protected boundaries and the growing fish population. But the bigger environmental picture is also important as the wreck sites span the full southern coast, providing a string of aquatic sanctuaries. This means that historical overfishing will be limited, and a boost in marine life is in full flow for the benefit of divers, visitors and Cyprus in general. For the Four Seasons, as a member of the Cyprus Marine Environmental Protection Agency (CYMEPA), and for hotel guests who want to enjoy the sea, this is very welcome news! At the same time, it is an example of what can be achieved when all parties involved join forces: The sites were organised and the vessels bought by the Cyprus Dive Centres Association in association with the Department of Fisheries and Marine Research (DFMR) of the Ministry of Agriculture, Natural Resources and Environment (MANRE), and the Municipalities of Limassol, Yermasoyia and Ayios Athanasios. The environmental cleaning was funded by the European Union, European Fisheries Fund 2007-2013: Investing in sustainable fisheries. Although the programme has so far consumed a budget of €300,000, the results are priceless. Marine sustainable development and coastal protection are definitely on the map. Ioannis Kroustalakis appreciates what this means for his hometown: “Limassol has so much potential for diving, so having its own wrecks is a great attraction.” As the Mediterranean waters warm up, organisms are starting to flourish on the wrecks, inviting an influx of fish that come to feed. As part of the Cyprus Dive Centres Association, Jonathan Wilson is a champion of the programme: “We will also aid this process by feeding the fish when we dive and so encourage them to make this site their home. Fish tend to colonise quite quickly, and the wrecks are already teeming… With the protected boundaries against fishing, the two Dasoudi wrecks are becoming a hive of activity for both divers and marine life.”
For more information on diving the wrecks at Dasoudi or other sites on the AR Programme, please contact Jonathan Wilson, Dive In. Email: jonathan@dive-in-limassol.com T: 9944 4283 www.dive-in-limassol.com
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The museum’s interior design is as exciting as every game and exhibit, creating an inspiring and stimulating space that both adults and children are bound to enjoy.
L I M A S S O L archim e d e s m u se u m
The Science of
Fun
The Archimedes Science Museum in Limassol, the first ever fully interactive museum in Cyprus, is all about learning – the fun way! Inspired by the Greek mathematician’s brilliant inventions, it houses attractive imitations that you won’t be able
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L I M A S S O L a r ch ime d e s mus e um
Swinging its doors open to visitors in February 2014, the pioneering and fully interactive Archimedes Science Museum in Limassol vowed to demonstrate ‘the fun side of science’. Whether you are aged 5 or 105, a visit to this unique venue is a perfect way to tickle those brain cells. The museum was inspired by the Greek genius and Pi defining Archimedes, whose Ancient Machines could be seen as the stepping stones to our world of gadgets as we know it. With 20 bespoke and intricately designed games, it offers you the ultimate learning experience while you relish the process… Archimedes himself would approve and enjoy a visit.
In the beginning
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It is common knowledge that Archimedes, the famed mathematician born 287BC, preferred solving mathematical equations to designing machinery. Commissioned to invent weapons of warfare by his king, Archimedes had little choice. They say ‘necessity is the mother of invention’, and in the case of Archimedes, it was indeed a great motivator. Hence the crane was born, giving the king the ultimate thrill as it lifted unsuspecting enemy ships out of the water and smashed them against rocks. Using nothing but the sun, mirrors and his genius, this brilliant mathematician devised his most powerful weapon – an invention that could burst unwelcome ships into flames, or so it was whispered.
Owner and RIBA Architect
George Papadopoulos designed all
the games after being inspired by an exhibition at the Eureka Museum in Yorkshire.
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Eureka!
The budding museum began as a fleeting fantasy of its owner and RIBA Architect, George Papadopoulos. On a family trip to the British Isles and enraptured by the breathtaking beauty of the mountainous Ben Nevis, George experienced an epiphany; a dream to create a space where people could enjoy a stimulating yet fun experience. The fantasy evolved into determination following an inspirational Archimedean exhibition at the Eureka Museum in Yorkshire. George wasted no time. Burying his nose deep in books, the working architect educated himself on all things Archimedes. Further research unlocked the foundations which Archimedes’ inventions relied on: the Ancient Machines – wheel and axle, screw, inclined plane, wedge and pulley – which are all still used in today’s industry. With a love for art and science, George designed all the games. He says: “I wanted to make science easy to understand by relating physics to everyday uses, so you don’t have to strain your brain. You work and play, simultaneously learning and discovering.”
An experiential playground
Spread across two floors, the Archimedes Museum responds to all levels of scientific ability and knowledge. Age and ability pose no boundaries during
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your playful learning expedition. There really is something for everyone in the user-friendly interactive space. No more sitting back listlessly as you watch the children having fun while you twiddle your thumbs. Just get involved and test the cleverly designed games to see for yourself, or let the informed personnel help you discover, learn and play. From the body-contorting ‘Laser Maze’ to the mindaching ‘Osteomachion’ geometric puzzles and the impressive ‘Bridge’ built solely using wooden wedges without mortar, your visit will prove to be a rewarding day for everyone. The only question is where to start. Fancy a less mentally exerting and more tantalizing game? Check out the pièce de résistance – the ‘Laser Room’ – which guarantees tremendous fun for children and adults alike, as you writhe your body gently in and over diagonal green laser beams in a smoke-filled glass room; skim a laser and its back to square one. Or lose yourself in the labyrinth of reflections in the ‘Mirror Maze’, searching for the multi-coloured hidden lights. Maybe you’re feeling curious and want to kick-start the brain cells with George’s personal favourite – ‘The Big Machine’, designed to comprise all the Ancient Machines.
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Mental gymnastics
Spread across two floors, the Archimedes Museum is a perfect example of how science can be fun, with interactive experiments suitable for all levels of knowledge and ability.
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The museum is open Tuesday - Friday: 15:30-20:30 Saturday - Sunday: 10:30-21:00 For further information visit www.archimedesmuseum.com
If you can’t resist those problem solving exercises, then the mind-bending geometrical ‘Rope and Square Structure’ will have you tied up in a tizzy for a while. For a more cerebral experience, join the numerous grown-ups who spend hours battling to complete the ‘Square Osteomachion’ using only 14 puzzle pieces. There are 536 ways to solve this puzzle. Sounds easy? Aptly named Osteomachion (Greek for ‘bones’) as that’s what the ancients used, it has proved to be the most difficult game in the museum. When finished, piece together the ‘Elephant’ or the deceptively identical looking ‘Triangles’. If all this is not challenging enough, the museum offers set time limits to solve the games and puzzles. Don’t stop here: the Crane, Pyramid Balls, Bridge, Buoyancy Hot Air Balloon, Screw Machine, Pulley Chairs and more await you. “Adults get just as excited as the kids,” explains Manager Zena Petrou. “They become very involved with the games once they try them. We’re constantly receiving feedback from visitors that this centre was very much needed in Cyprus.” When hunger pangs eventually set in, visit the restaurant and taste its homemade treats. Then, if you still have energy, return to the games or retire and purchase a souvenir, a reminder of the wonderful day spent exploring the fun side of science.
growing up AT
T H E
F O U R
S E A S O N S
Family holidays can be a challenge if the children don’t feel happy, entertained and comfortable. That is why the warm embrace of a home-away-from-home at the Four Seasons is so cherished, and why families keep coming back.
text PAU L A M A N O L I
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FA M I LY h olid a ys
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A Second Home for All Seasons
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Donna Marriage from Essex in the UK enjoyed her first Four Seasons experience with her parents Michael and Kay Buckle eight years ago, when her son Joshua was four. Three visits a year have made the hotel Joshua’s second home, and the staff are all favourite ‘family’ members. The Buckles are no strangers to Cyprus, having visited the island repeatedly over the past 30 years, with accommodation booked in different hotels. But when they stayed at the Four Seasons eight years ago with their daughter Donna and grandson Joshua, there was no turning back! The whole family have become firm regulars, enjoying Four Seasons holidays every Easter, summer and October. So it’s not surprising that Joshua has made many friends among both the staff and other regular guests, whom he always enjoys meeting up with on his quarterly trips. The family have forged close bonds with numerous staff members, but Donna says that no matter how special the relationships are, professionalism is never compromised: “The staff are all fantastic and Joshua loves them all. He always enjoys the Easter celebrations where he joins in with the cooking and bread making and has such a laugh. Yet amid the fun, they are always so professional.” Both mother and grandparents value the assurance that Joshua is safe and looked after wherever he is around the hotel. In his younger days, the Kids Club was a favourite spot; today he loves the games room and the pool. Joshua especially enjoys playing on the water slide with his friends, who include the children of the Challis and Little families – also regular visitors to the hotel. Even the lifeguards are considered ‘part of the gang’, and entertain Joshua and mates while keeping a watchful eye on the young swimmers. Although his interests have matured since his Kids Club days, Joshua still can’t resist the cinema nights! Joshua is such a familiar face at the hotel that he also shares his own traditions with some of the staff members. He always enjoys a bit of holiday ‘work experience’ behind the reception with Andreas Alkiviades, who lets him ‘take over’; then there is that special karate game he plays with Antonis Phillipou at Café Tropical. Also at Café Tropical, breakfast Chef Angelica always has a kiss and ‘the finest fried eggs’ waiting for him. Donna says: “There are just too many wonderful members of staff to mention, and Joshua has such a good time with them all on our holidays, not to mention the fantastic facilities and food, which are all faultless.” Since Joshua considers every member of staff a beloved ‘auntie or uncle’, it is no wonder he’s always eager to get back to the hotel. Luckily, his next visit is never more than a few months away…
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Continuing the Family Tradition Lisa
Wallbank & David started Bennet holida yin
g at th their p e Four arents Season Jim an As adu s with d Jane lts wit t over h their 14 yea o return wn fam rs ago . on alte ilies no rnate y w, they ears w each ith the ir pare nts.
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Jim and Janet Bennet from Surrey in the UK first discovered the Four Seasons in 2000. Their visits became a regular treat, once or twice a year at Easter or in October with their two children, Lisa and David, who were in their twenties at the time. Ordinarily, young adults are not inclined to holiday with their parents. Jim fondly recalls that if their children were asked to go anywhere else with them, their answer would be a resounding ‘no’. But when it came to the Four Seasons, they couldn’t pack their suitcases fast enough! Fast-forward to today, and Lisa is now married to Roger Wallbank, and the couple have three children: Taylor, aged 9, and twins Sasha and Lewis, aged 4. Brother David is married to Larraine, and the couple’s two children are 9-year-old Bethany and 7-year-old Aimeé. Since the grandchildren were born, Jim and Janet treat each family to a holiday at the hotel on alternate years, and it is proving to still be the only destination that every member of the family is eager to return to time and time again. Jim has even invited his own mum – Doris, now aged 89 – to join them on some occasions, making it a firm favourite among four generations of the Bennet family! Jim says they all love everything about the hotel; but it is the staff who really make it so special. They feel so much like extended family that when it is time to go, there are tears all round: “One year we were saying goodbye to David and his family. Even though we would see him again in a week, we all stood on the front steps of the hotel crying our eyes out, surrounded by the staff!” David, Lisa and their own children share the sentiment. Lisa recalls how the hotel played a big part in weaning the twins: “When the twins were five months old, they were a little unsettled at the hotel, so I decided to put off weaning until we got back. Louis Tsikkouris at the bar suggested tempting them with some mashed banana, which he prepared for them. Not only did he bring it over personally, but he even watched while they took their first mouthful – and prepared it for them every day from then onwards. I can’t imagine any other hotel looking after us this well, giving us 110% and going out of their way for us.” David continues: “Any hotel can have the latest gadgets and trends; but it is the staff that make it memorable, and the Four Seasons staff stand out for doing this with apparent ease. Our two daughters have been coming since they were born. Going back to see the staff is like visiting their favourite aunt or uncle. The hotel is like one big family… and we are extremely proud and happy to be part of it.” This tradition might well extend to a fourth generation: 9-year-old Taylor has already decided that when he grows up and has a family of his own, he will take them to the Four Seasons… for three months at a time!
VALENTINO ROBERTO CAVALLI BLUMARINE MISSONI SALVATORE FERRAGAMO CANALI PHILIPP PLEIN DONNA KARAN TORY BURCH BLUGIRL VDP
PAUL & SHARK
Available at
Four Seasons Boutique
Tel: +357 25858145 boutique@fourseasons.com.cy OW N E D A N D O P E R AT E D B Y M U S K I TA H O T E L S LT D
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text A L D A VI D I A N
nation of
Innovation An army of young, highly educated Cypriot entrepreneurs are challenging the traditional mindset on career prospects, while mobilising their talents to create a promising start-up ecosystem. Savvy, would-be investors would do well to watch this space.
Desk&Co – a company which sources affordable desks, services and products for entrepreneurs through a network of partners – and its founder, Hector Kolonas. But Kolonas is the tip of the iceberg when it comes to the island’s fast-growing start-up ecosystem, which canny, wouldbe investors would be wise to monitor.
Taking the initiative Since 2011, a small army of highly educated, self-organising volunteers has been mobilising, building networks and leading the charge towards a paradigm shift in Cyprus. And considering how much the Cyprus Enterprise Link (CEL) has achieved since officially taking off in March 2012, it is perfectly clear it means business. “We aimed to connect the Cypriot talent via projects, events and networking meet-ups – and by ‘connect’, I mean the exchange of ideas, mutual support and synergies that could lead to new start-ups,” explains Exelia Technologies COO and CEL co-founder Michael Tyrimos. The efforts of CEL to foster an environment where startups could thrive are now bearing fruit, despite humble
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Up until a few years ago, Cyprus’s economic landscape looked, on the surface, much as it had done for decades: returning graduates joining the family business, tourism and property sectors generating income, the finance sector occupying a dominant position. Memorable by its near-invisibility was the island’s entrepreneurial scene, even though Cyprus has always had its share of pioneers in this area. Most will know British Cypriot entrepreneur Stelios Haji-Ioannou of easyJet fame; given the ongoing challenges of the global economy, many are learning of the island’s Xenios Thrasyvoulou, co-founder of PeoplePerHour, a highly successful UK-based company that provides an online platform for the advertisement of freelance work. Till now, such innovators have been considered outliers. Today, however, more than a year after Cyprus’s €10-billion Troika bailout, with diminished guarantees of job security and despite newly-discovered reserves of natural gas and oil, the local entrepreneurial drive is boldly demanding attention. And attention it is receiving, as a feature story this past June in prominent US business magazine Forbes attests. The article anchored Cyprus’s innovation renaissance around
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beginnings. Today, CEL is represented in Cyprus, Greece, Sweden, the UK and the US, with a core team of about 50 individuals and over 1,000 followers. It has featured in global publications such as Inc Magazine and Techcrunch, and garnered the support of organisations such as the Cyprus Telecommunications Authority (CYTA), Yahoo Developers Network, Amazon AWS and the Raspberry Pi foundation. CEL has also spurred initiatives such as the Pink Edition, supporting women in entrepreneurship in Cyprus, and hack{Cyprus}, which organises Hackathons as well as a slew of networking, pitching and technology-focused events. For the uninitiated: Hackathons are periodical gatherings of young computer programmers engaging in collaborative software development; the most recent Hackathon was held this past June, attracting participants as young as 11 years old. But there’s more. Independent initiatives include Chrysalis LEAP (the first business idea accelerator in Cyprus), Junior Achievement (JA, which brings entrepreneurship to secondary schools) and OpenCoffee Cyprus. Together they all nurture and support the development of an entrepreneurial ecosystem.
of a technology park, innovation spaces, accelerators and seed funding schemes for start-ups,” says Andreas Hadjisofocleous, co-founder of Socialicious, a platform matching the hungry with home cooks. Fortunately, the island’s universities have not been slow to take up the challenge. The Cyprus University of Technology (CUT), offers modules directly aimed at developing entrepreneurship, while supporting the island’s fledgling entrepreneurial ecosystem and encouraging its students and staff to be part of it. On its premises, the university has developed ‘CUTing Edge’, a space funded by the US Embassy to foster entrepreneurship in the local community. Dr Stelios Yiatros, CUT lecturer in structural engineering, says: “CUT has hosted CEL’s hack{Cyprus} twice. We have also co-organised with Chrysalis LEAP the first SAP HANA Start-up programme in Cyprus and organised various guest speeches from local and international entrepreneurs.” Other tertiary institutions, like the Cyprus International Institute of Management (CIIM), take a similar approach. In particular, CIIM offers acceleration services through its Entrepreneurship and Innovation Centre (entice), and organises yearly study trips to more established hubs like Israel, Germany and Greece to expose students to incubators, venture capitalists and collaborative spaces.
On course for change
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This groundswell of support has created a surge of new start-ups – many of which, like Funifi, Teach’n Go and Avocarrot, are following in the footsteps of early Cypriot startup Engino, a learning-by-doing toy manufacturer operating in Cyprus, which now sells its products in 20 countries. But more needs to be done if the young ecosystem is really to take off and its talented constituents to remain on the island. In particular, further infrastructure and investment are critical. “There should be close cooperation between the government, companies and universities, starting with the creation
“Dream big and don’t be afraid to fail” Every step forward against the backdrop of the more risk-averse local mindset represents a hard-won victory for Cyprus’s innovators. As George Eracleous, co-founder of Avocarrot – a platform helping mobile apps engage and monetise their users using branded rewards – argues: “We have super smart people on this island and it’s a shame if they get lost in jobs they don’t like or which don’t allow them to explore their full potential.” But what about detractors who fear the present zeal is doomed to be a short-lived bubble?
EXCLUSIVE AT THE AMATHUS BOUTIQUE Amathus Beach Hotel Limassol Tel: 25 832000
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Christis Plastiras, the man behind the island’s highperforming job posting portal ergodotisi.com replies: “We are not bidding on uncontrolled actions that may lead to unpredictable results; we’re investing in our people, the intellectual property they hold and the ability to innovate, leading to the creation of new ventures.” Meanwhile, established entrepreneurs such as Michalis Mavromichalis, CEO of Leegree – a company currently developing the BeatMyTeam football social game – are mentoring the island’s youth, as part of an initiative by the Ministry of Education, Nicosia University and JA. Under this initiative, 16 and 17-year-old lyceum students must come up with an idea to solve a problem or meet a need, develop it into a business and then compete against other secondary school teams in Europe. “You have to dream big and not be afraid to fail,” says Mavromichalis. Despite the allure of concentrating their efforts abroad, local entrepreneurs are poised to give back to the Cyprus economy, as the income they generate becomes subject to a 12.5% corporate income tax, and their growth creates welcome jobs for the local labour-force. Stylianos Lambrou, co-founder of the highly successful portal Heart Cyprus and social flight search engine Social Airways, already has 10 employees on his payroll, with an eye to growing such numbers drastically.
Time and investment critical
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In the end, the game-changers for the burgeoning ecosystem will be time and investment. In this regard, the Cyprus Business Angels Network (CYBAN) – which recently forged an affiliation with CEL – is already connecting innovating, fast-growth companies to equity finance. CYBAN reviews up to 100 businesses per year. From these, up to 15 companies are selected to pitch to CYBAN members, through
the CYBAN programme of quarterly Company Presentation Events. “We look for projects that have a global potential or flavour,” said CYBAN chairman Andreas Koupparis at a recent CEL Start-up Europe event. Research indicates angel investment has an aboveexpectations impact on the ecosystem where companies receiving such investment operate. On average, it is more than tripling the ecosystem’s employment rate, but also increasing revenues generated on average by 150% and increasing company assets on average by 156.5%. “Foreign investment in Cypriot start-ups through CYBAN or privately by sponsoring acceleration platforms such as Chrysalis LEAP will boost the local start-up scene, which will start very soon to yield results and high returns to its investors,” augurs Alexandros Charalambides, CEO and founder of ENERMAP and director and co-founder of Chrysalis LEAP. Koupparis has also announced the development of the Capital Impact project in partnership with CEL, Chrysalis LEAP and JA. The project provides an affordable co-working space to be based in a prime Nicosia location, designed to bring students, hackers and investors together. In short, while the Cypriot start-up scene is in its infancy, it is evolving fast and in a spirit of optimism. As Andrea Solomonides, co-founder of Cubik-S and Incubo Strategies says: “We need to stop the brain-drain and invest in local talent for the future.” She and her peers are betting on that becoming an increasingly attractive prospect.
©2014 KPMG Limited, a Cyprus limited liability company and a member firm of the KPMG network of independent member firms affiliated with KPMG International Cooperative (“KPMG International”), a Swiss entity. All rights reserved. Printed in Cyprus.
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story Quality Control & Public Relations Manager Krystyna Tatsyy
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It happened on a regular day, early this year. Krystyna was at work, as usual, as the Guest Relations Manager of a 5-star hotel in Cyprus, when the opportunity to join the Four Seasons knocked on her door… Much as she enjoyed her job, her decision was staring her in the face: “Everybody knows that the Four Seasons is the best hotel in Cyprus,” she says. “It was a challenge I couldn’t reject.” And so she joined the Four Seasons team on 17 February. The new role seemed tailored to her CV: studies in hotel management in Kiev, experience in front office duties, reservations, guest relations and previously the travel industry – all combined with her fluency in Russian, Greek and English. And yet, her new job was full of surprises – all positive. Krystyna remembers: “I had this image of a very luxurious and upper crust hotel. But when I started working here, I discovered a whole other side of the Four Seasons. The friendly and comfortable atmosphere, which you cannot imagine until you actually experience it. Both the staff and the guests know it and feel it – because they create it!” And then came the most luxurious ‘induction’ ever. For two whole days Krystyna was invited to stay at the hotel to experience every aspect of it from a guest’s perspective: accommodation, dining, leisure facilities and the spa. “I was taking mental notes every minute, recording how guests might feel and respond to every facility and service. It was the best possible, reallife training… it was amazing how helpful everyone was; they genuinely welcomed me into the Four Seasons family.” Trying to fill her predecessor’s top-tier shoes wasn’t easy – until one day in her first month, when a guest said to her: Don’t try to imitate anyone. Just be yourself. Krystyna says: “I’m so grateful for that powerful advice, because it was at that point that I really started my new job…” So what does the job involve? To meet as many guests as possible, person to person, to collect feedback and make sure they enjoy their stay – whatever it takes – and always maintain a positive spirit. Krystyna says: “If I can’t be happy at work, then I should consider looking for another job!” Then again, her high spirits are proportional to the happiness she sees and generates among guests. It’s a virtuous circle, a perfect match for a people person like Krystyna, who loves nature, exercise, yoga and swimming in the sea – every day, all year round. (After all, it’s never cold here for someone born in Siberia!) Indeed, her love of life is contagious, and her job contributes to it. In fact, some incidents are actually heart-warming. Krystyna points out: “Although I’ve only been at the Four Seasons for a few months, some guests have already told me they feel they’ve known me for years…” Talk to Krystyna and you’ll understand why.