Eauzone is kicking off the summer season with the Ultimate Summer Dance Party featuring Freddie Μερκούρη. The popular DJ duo from Limassol make rare appearances, as they perform only as a hobby—a basic prerequisite is that they must have fun in the process! Their name gives a hint to the mix of tunes they play: Μερκούρη is the Greek spelling of ‘Mercury’, alluding to the late Queen frontman Freddie Mercury as well as to the great Greek singer Melina Mercouri (of “Never on Sunday” fame). Spinning classic 80s pop songs, 90s Greek and English ‘ultra’ dance music, rock tracks, and lots of surprises along the way, they create an atmosphere where people just can’t stop dancing. The party takes place on 14 June from 20:00 at our poolside bar and lounge. The €30 cover charge includes drinks and snacks; all proceeds will be donated to the Thanos Hotels & Resorts and Round Table 7 scholarship fund. Freddie Μερκούρη formed five years ago at a friend’s birthday party. These two guys combine their love and knowledge of music to create a non-stop party where it is virtually impossible to sit still. As for their identities in daily life, well, that is a well-guarded secret. But it’s no secret that this duo knows how to party! Call us on 26 888 705 for reservations.
Each person’s skin is unique, so it stands to reason that a custom formulation of treatment products can best address its problems and bring out its essential beauty. With this observation in mind, Almyraspa has recently added the Codage line of skincare products from France. Work with our spa therapist to identify your skin type and diagnose your skin’s treatment needs. Then draw from the range of Codage products for a custom application. Codage products are formulated with precision and finesse to support your health and wellbeing as well as your appearance. They do not include allergens, essential oils, parabens, or petrochemicals; they are not tested on animals, either. Once you have your formulation in hand, choose from over a dozen treatment options specially created to optimise the Codage difference. Consider the Haute Couture Facial, for example: your therapist will create a custom cocktail of high-performance Codage serums for treatment of the face, neck, and décolleté. Using a range of techniques, the therapist massages the scalp, hands, face, and neck in order to reduce redness, dark spots, shine, dryness, and signs of aging. Another treatment option is the Macadamia, Sugar, and Shea Butter Body Scrub by Codage: the scrub sheds dead skin cells, smooths the skin’s texture, and revitalises your appearance. The process is completed with the application of concentrated body milk formulated for your skin’s needs. After your treatment, ask for advice on your daily skincare routine: the spa can provide you with products that meet your unique needs.
It all started in Thessaloniki in 1957. Legend has it that Nestlé representative Giannis Dritsas was exhibiting a new beverage for children at the Thessaloniki International Fair. The beverage was prepared by mixing chocolate powder with milk in a container and shaking it. Meanwhile, colleague Dimitris Vakondios wanted an instant coffee but lacked hot water. So he combined the instant coffee with water and ice in a shaker and—voilà!—the frappé was born. This beverage has since become a staple in cafés throughout the Greek islands, and it is very popular in Cyprus, too. Nowadays frappés are usually made with electric mixers specifically designed for this purpose. First place one or two teaspoons of instant coffee in the bottom of a tall glass. If you are sweetening your drink, add sugar to the glass now. Next add a couple of inches of cold water—and it is time to blend! As you blend at high speed for about half a minute, the mixture will begin to turn to a light brown foam. The drink is topped off with water, milk, or some combination of the two: a ‘mavro’ includes only water, an ‘olo gala’ includes only milk, while a ‘ligo gala’ has a little milk and a ‘miso-miso’ has half of each. Also specify how sweet you want it—a ‘sketto’ has no sugar, while a ‘metrio’ is medium and a ‘glyki’ is sweet. Sip your frappé with a straw as you laze by the pool or sea.
Mid-Century modern architectural style is known for sleek surfaces, strong horizontal lines, and a minimalist approach to decoration. When added with care, though, handicrafts can complement the overall look. Consider the use of baskets at Almyra, the mid-century modern resort that is a member of Design Hotels. All the waste baskets in the guest rooms are handmade by Maroulla Mavromoustakou, a local artisan who also works as a chamber maid in the hotel. Maroulla hails from the Cypriot village of Mesogi, which is renowned for its tradition of basket making. She learned the craft from her mother and has been practicing it for 40 years. Working with straw sourced from villages along the nearby river valley, Maroulla begins each waste basket by holding a small wooden block between her feet and forming a circular base with 6 to 12 spokes emanating from its centre. She then weaves the sides around the frame. The top edge is finished with a continuous reed that was soaked in water to make it more pliable. Each waste basket takes her two hours to craft. She has also made very large baskets for collecting towels by Almyra’s pools. Almyra’s baskets follow a simple design befitting the mid-century modern décor, but Maroulla is also adept at weaving the colourful geometrical patterns that are a hallmark of the Cypriot craft. Use of handmade baskets not only makes aesthetic sense—it helps preserve a folk craft tradition and is eco-friendly, too. What’s not to like about that?
Dog-lovers and their canine companions are invited to our signature party in Almyra’s state-of-the-art dog park. As one of just a few pet-friendly hotels in Cyprus, Almyra lays out the welcome matt with in-room amenities, a specialised room service menu, and concierge and spa services for your pet. The dog park sports a pathway and lawn with three mobility trainers, a watering station, a waste station, and benches for human companions. On 24 May, join us there from 17:00 to 20:00 for beer, wine, lemonade, and snacks. Guests and locals alike are invited to bring their dogs. If you’d like to pamper your pet, call ahead to order a Bark Box filled with healthy treats, a personal doggy bone, and a toy (contact Guest Services on 26 888 762). Yearning to add a dog to your household? This time around we are partnering with Animal Rescue Cyprus to help place dogs in their forever homes. Representatives from the shelter will be on hand to explain the rehoming process. A selection of dogs from the shelter will be partying with us too! Could one of them be the perfect match for you? Join the paw-ty and find out.
A fusion cuisine takes ingredients and techniques from two culinary traditions and merges them into something new and exciting. At Notios, Almyra’s restaurant fusing Japanese and Mediterranean cuisines, Sous Chef Akos Richweisz has just introduced two new entrées to the menu. The Massaman Lamb Roll spices up that staple of Mediterranean cuisine, lamb. The lamb is first marinated in Massaman curry sauce, a Thai seasoning that is very popular in Japan. Then the lamb is vacuum sealed in a bag for sous vide cooking: the bag is placed in a 45°C water bath for 30 minutes. The cook removes the lamb from the bag and finishes it on the grill. The Massaman Lamb Roll is served on top of an edamame puree and garnished with shallots pickled in vinegar and beet root, sautéed snow peas, edible flowers, microgreens, and curry sauce. To make the Cashew Pork Belly entrée, Richweisz combines pork belly in a pan with soy sauce, sake, mirin, spring onions, garlic, ginger, and sugar and bakes it very slowly in an 80°C oven for 24 hours. The pork belly is then removed from the pan; the remaining liquid is subsequently reduced on the cooker for five to ten minutes. Sweet and sour elements balance the flavouring: Chinese cabbage, fig chutney, taro wasabi, herb-infused olive oil, and microgreens round out the presentation. Stop by Notios to stimulate your palate with these innovative entrées in our seaside pavilion.