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.
A solo exhibition of drawings by Emilio Koutsoftides will debut on 25 May in Almyra’s Danae ballroom. Entitled ‘Restless Transitions’, the show asks viewers to reflect on how communal ideology shapes our understanding of others in a time of political change and uncertainty. As we distil our personal views through social media, blurred or clashing narratives emerge. For example, migrants fleeing war in Syria and seeking freedom in European states represent to some Europeans a threat to their own cultural freedom and autonomy. Contrasting communal positions are amplified and exploited through social media and fake news stories, leading to further confusion as to what is really going on around us. Koutsoftides is an architect and artist living in Pafos and trained at the Canterbury School of Architecture in the UK. Working at the interface between architecture and art, he has designed exhibition spaces for the Phillip and Patricia Frost Museum in Miami, the M+ Museum in Hong Kong, the National Museum of Jordan, and the American Museum of Natural History in New York City. His art projects engage multiple media forms, including choreography, light sculpture, and performance, and they appear not just in galleries, but against the backdrop of cities and landscapes. The opening reception runs from 20:00 to 22:00 on May 25; the exhibition continues through 16 June.
The closest entrance to the wilderness of the Akamas peninsula from Pafos is found near Lara Bay—just follow the signs along the coastal road for about 20 kilometres until the surface turns to dirt. To experience the diverse flora and geology of the region, why not take a trek on foot? Look for signs pointing to the Avakas Gorge, where a trail wends its way along a stream bed and through a deep crevice eroded over millions of years by the flow of water. Leave your vehicle in the car park just below the restaurant (the bridge to the car park at the trail’s head has washed out and can only be traversed by foot) and walk through a valley along an unpaved road to the trail. The trail begins in a broad meadow and then continues through a juniper forest; notable plant specimens are identified by markers in Greek and English. The area is a micro-reserve for Centaurea akamantis, an endemic flowering shrub that grows in just one other place on the island. During Spring, you will see abundant wildflowers along the stream of the Avgas River. As you make your way, you will find the path narrowing and the banks becoming more imposing as you enter the gorge. Though stepping stones have been set along the way, be prepared to walk in the stream itself. The cool, shady gorge offers a refreshing respite from the Cyprus sun and a memorable two-hour sojourn into the Akamas wilderness.
All living beings must learn to respect, fear, and love the natural world. How do they express these feelings? In a new exhibition, Ergenç Korkmazel will propose that rituals play an important role in creating a visual poetry for understanding nature. ‘Rituals and Poetry of Nature’ will include such scenes as a ceremonial bath in a fountain and a solemn gathering of flowers in a meadow. The photographer aims to suggest that through such rituals, one can be nurtured by the natural world and attuned to its beauties and secrets. This process, he will argue, is critical in the modern world, constructed as it is of concrete walls that separate us from the outdoors. The opening reception takes place on Saturday, 4 May, from 20:00 in Danae. After hearing opening remarks by artist Miriam McConnor, attendees can enjoy a cocktail reception, live music, and the exhibition itself. The photographer will be on hand to answer questions. Korkmazel was born in 1972 in the village of Stavrokonno in the district of Pafos. After the Turkish invasion of the island in 1974, he resettled with his family in the occupied area. He first studied photography in 2001. In 2004, he returned to the town of his birth and pursued a career in photography. He has presented five solo exhibitions and participated in many group shows, including international exhibitions in Denmark and Turkey. He was the first official photographer of ‘Pafos: 2017 European Capital of Culture’. The exhibit runs through 20 May 2019.
The pale pink, lightly scented blossoms of the almond tree are a harbinger of Spring in Cyprus. The tree was brought to the island in antiquity from Western Asia and has since been cultivated for the nut found inside the stone of its fruit. Almond nuts can be eaten raw and are a good source of protein and fibre. In Cyprus, almonds are most frequently encountered in beloved desserts. Daktyla, for example, are made by coating a thin layer of pastry with a paste of chopped almonds, cinnamon, sugar, and rosewater and rolling it into a tube; the tube is fried in oil and drizzled with a syrup made from honey, lemon peel, cinnamon, and cloves. During the fall harvest, treats made from almonds are featured in village grape festivals. White grapes are crushed, heated to form a syrup, and then combined with flour to form a kind of jelly known as palouzes. Though palouzes can be enjoyed on its own, it is also an essential ingredient in soutzoukos, the distinctive sweet in which almonds are threaded on a string and then dunked into the jelly; look for these candle-shaped delicacies in the sweet shops of Geroskipou village near Pafos. Other popular treats that contain almonds include kataifi (nests of phyllo stuffed with nuts and syrup) and glygo amygalo (preserved almonds). To celebrate the arrival of Spring, Almyra commissioned Yiannis Sakelis to paint an almond tree in bloom on its garden wall. It’s a sign of sweet things to come!