Page 85 - TREASURES 2023

JOIN
Bond of Excellence

Boasting impressive experience

next to Giorgio Locatelli,
chef Dario Sutera channels the

renowned London restaurant’s
culinary reputation into the

AMARA, turning a new page of
gastronomical indulgence.

THE COMMON POINT of reference between
Locatelli and the island of Cyprus that made it From London to Limassol,
loved by guests is the Mediterranean Sea. This Dario Sutera carries on a
gastronomical myth and the
shared connection allows the chef, Dario Sutera, vision of Giorgio Locatelli as
to draw inspiration f rom the rich culinary a constant culinary icon.
traditions and flavours of the region. Captivated
by its essence, he strives to incorporate that
spirit of conviviality and warmth into the menu.
Bringing Locatelli to AMARA was both a
successful recipe and a new gastronomic
challenge. “It was a challenge because we
had to adapt our culinary approach to the
preferences and tastes of guests in this
particular region. The latitude of Cyprus
influences the way people consume ingredients,
and we had to tailor our menu accordingly."
However, it was also a successful recipe because
Giorgio Locatelli's reputation and expertise
in the culinary world gave people confidence
in the restaurant. They trusted that it would
deliver an exceptional dining experience.
This culinary collaboration’s strength is based
on unity. Finding common ground in the shared
attention to detail, passion for simplicity, and
commitment to customer satisfaction, they
work together to create a harmonious and
unforgettable dining experience.
While fish symbolises power for the talented
chef, discipline, respect, care, and attention
are also paramount to him. He believes in
treating ingredients with the utmost respect,
appreciating the guests' preferences and
needs, and caring for the environment through
sustainable practices. WE FOUND COMMON GROUND IN
Working alongside Giorgio Locatelli has instilled
in him a passion for conviviality, creating a warm THE ATTENTION TO DETAIL AND PASSION
and welcoming atmosphere for the diners. This
lesson has become a fundamental part of his own FOR SIMPLICITY AND SATISFACTION.
culinary philosophy, and he strives to embody
these principles in his work at Locatelli.

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