Page 78 - TREASURES 2023

JOIN
The experience
offered at ELYSIUM
is unparalleled,
featuring premium
restaurants like the
O'Shin Restaurant and
Ristorante Bacco.

The stunning
gastronomic scene
includes,
clockwise from
the top, Epicurean
Restaurant,
Ristorante Bacco,
Mediterraneo
Dining Captain Lemonia Piazza. THE RECIPE FOR
Taverna and
OUR SUCCESS IS

EMPLOYING KEY

Facing tremendous competition in terms PEOPLE WITH SKILLS
of quality and choices, Dimitris Zadiotis, AND TRAINING THEM

Food & Beverage Manager of ELYSIUM, describes TO BECOME BETTER
the strategy to always deliver first and the best!
EVERY DAY.

ELYSIUM has set high gastronomical standards focused on authentic Cypriot flavours but with
featuring different cuisines from local traditional modern cooking and plating techniques. This
dishes to skillfully crafted sushi. What is the enables our guests to experience true Cypriot
professional recipe to keep them high? flavours but with a twist. Take our classic
The recipe for our success is employing key Moussaka for instance, where we use the classic
people with skills for our restaurants and bars flavours but instead of a heavy cheese sauce on
and training and developing our cooks in order the top layer, we finish our moussaka with a light
to become better every day. The Executive Chef feta espuma, which lightens the dish and gives a
always encourages for the better, inspiring the nice texture and finish.
team every day to strive for the best. Taste, ambience & service. Would you add
Is using local produce a mutual advantage another value to describe the gastronomical
taking into consideration the gastronomical ethos of the hotel?
demands? Taste, ambience and service are definitely
Using local produce should always be our top the three key foundations of any successful
priority. Our Executive Chef works side by side restaurant. However, in an ever-changing world,
with the local producers to achieve ‘field to with so many other options for our repeaters
plate dining’, which is also part of the hotel’s and potential guests to go to, a key ingredient
philosophy for sustainability. Of course, this can is the experience. You will find this in all our
be a challenge given that our guests travel to restaurants, whether it for breakfast with our
the best hotels around the world, so we need to famous omelette ‘maestro’, an intimate dinner
keep on track with new ideas, ingredients and at Ristorante Bacco, with ‘sur la table’ desserts,
food trends. or our Afternoon Tea in the library. Our Executive
What is the connection between Cypriot Chef insists that we use the best ingredients to
gastronomy and the art of contemporary dining? ensure our Afternoon Tea is on a par with the
In Mediterraneo Taverna, we are constantly very best luxury hotels in London.

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