Cyprus Gourmet: Excellence at Londa

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Cyprus Gourmet Award presentations continue apace. Last week we handed over one of our coveted “Two Chef” awards, the Seal of Excellence, to the Londa hotel, Limassol. The citation reads:

“Achievement of high standards of quality in food, beverages and service in bar, lounge, restaurant and function departments.”

This reflects the somewhat unique status of the Londa in the scheme of things. It categorises itself as a “Boutique” hotel, which means ‘fairly small and stylish’, and also that there is basically only one restaurant and one kitchen to provide all services – restaurant dining, lounge and bar food, room service, terrace and poolside and functions. Since its makeover just over three years ago, when it adopted a relaxed and informal style in an almost minimalist décor, the Londa’s business has taken a steady upward curve. Its lounge and bar areas have become one of Limassol’s favourite rendezvous, for the young and trendy, for business people and many Cypriot and foreign residents.
Good marketing has also secured a steady flow of functions – weddings, engagements, marriages, seminars, business groups and so forth.
But good marketing demands a good product, which in turn requires varied and high quality catering. Cometh the hour, cometh the man, and the man was, is, Swedish born Patric Steklmacher, whose stature has grown in the more than three years he has been at the Londa. Patric is a down-to-earth man, ever ready to listen and investigate new ideas, all of which complement his knowledge of the clientele and are reflected in his menus. Patric has a good and well-trained team in his kitchen (an essential ingredient of a chef is to have a peaceful day off), which helps create his very interesting cuisine. Much of this eschews animal fat, butter and other dairy products. You can eat deliciously, copiously and healthily here. His summer menu is so interesting and has so much to interest the home cook that I shall write more about some of its dishes next week.