The Bailliage’s eighth dining event for 2016, took place at the Londa Beach Hotel in Limassol. The theme for the evening was an Italian gastronomic journey from the Veneto to the Marche via Tuscany created by the hotel’s Executive Chef, Vassos Michael.

Designed by Italian architects, Caruzzo Rancati, the Londa, gazing directly at the blue Mediterranean, indulges its guests with an unusual blend of Mediterranean flair and modern lifestyle. Managed by Columbia Hotels and Resorts the hotel is a member of ‘Small Luxury Hotels of the World’. It has redefined style on the island: the traditional art of service is complemented by seamless efficiency, while the cool and chic interiors provide a sanctuary for business and pleasure for today’s discerning clients.

The cocktail reception by the beach was Prosecco Zardetto DOCG served from magnums and “Aperol Spritz” a mix of Prosecco and Aperol (an Italian aperitif made of bitter orange, gentian, rhubarb and cinchona among other ingredients).

Dinner followed in the hotel’s Caprice Restaurant. The wines were chosen by General Manager Jochen Niemann and Bailli Délégué Victor Papadopoulos.

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Smoked breast of duck with berries and fresh orange glace
Albia Rosé 2015 - Barone Ricasoli, Tuscany

Home-made black ravioli filled with lobster, prawns and chard
served with sage butter and Grana Padano Parmesan
Torricella Chardonnay 2013 - Barone Ricasoli, Tuscany

Mango sorbet

Veal tenderloin on Visciole wine sauce
served with potato cake, green beans wrapped with prosciutto and chanterelles
Brecciarolo Rosso Piceno DOC Superiore 2014 - Velenosi, Marche

Choux Craquelin à la Vanille
Grappa di Lugana, Zenato
Liqueur Frangelico

Coffee

The pace of modern life is in danger of eliminating the joy of the moment. Many of us can admit to forgetting how to stop, pause and just be. The Londa has been recreated to bring back those moments and our dinner was one of them. The close of a business day or the start of something new: everywhere else it’s a cliché, but at the Londa, it’s a reality.

Based on an article prepared by Jochen Niemann, Chevalier