Please meet our new Executive Chef - Spyros Elia.

Exploration and self-discovery are keywords at Le Méridien Limassol. We are constantly exploring new ways to help you fulfil the ever-expanding limits of your imagination. The act of sharing a meal with friends and family, the deeply gratifying experience of finding new cultural perspectives through food, are all part of a lively new trend that has taken over our kitchens under the watchful oversight of our most recent addition to Le Méridien family, Executive Chef Spyros Elia.

A native-born Cypriot with 23 years experience in the food industry, including the Cypriot team assembled for the culinary Olympics and a founder of the Cyprus Chef Association, Spyros has worked as a chef in many of the leading hotels in Cyprus. Thus he is uniquely suited to carry on his craft at Le Méridien due to his keen understanding of the special needs of the Cypriot hotel industry and the demands that you, our guest, have placed on creative hospitality. Spyros is featured on a weekly morning TV programme dealing with the food scene, and recently became an approved judge for WACS, not to mention the many international competitions under his belt. But most important, he understands why you have chosen Le Méridien as a place to stay, and why your dining experience is so important for opening new perspectives that will travel home with you as part of your discovery of Cyprus and her rich Mediterranean culture.

As a Cypriot who grew up knowing the value of fresh local ingredients, which are so crucial to the island's traditional cuisine, Spyros has made quality ingredients, fresh herbs and spices, and a deep passion for his art the cornerstones of his culinary mantra. It takes a great deal of energy and dedication to keep the kitchens of a great hotel like Le Méridien in tip-top running order, not to mention staying a few paces ahead of the latest trends. Spyros is well aware of these challenges and understands the positive results that come from good teamwork. He also knows that you appreciate tasting local food specialties, so he has made a concerted effort to include at least two different Cypriot meals in the daily buffet. Don't hold back! Let the food inspire you and transport you into the soul of the island's landscape.

Of course, we offer our guests many other options at Le Méridien since the hotel's eight restaurants cover a variety of cuisines from around the world. From Japanese, fish cookery, Italian, local dishes, a snack menu, a variety of menus to satisfy the most demanding palates - including thematic nights featuring French, Tex Mex, and Russian cookery, not to mention the unique health menu from Le Spa, Spyros stays quite on top of the demands required to make all of this happen in such a way that everything flows effortlessly onto your plate. It is our executive chef's personal goal to make every meal experience here at Le Méridien a memorable one, a discovery of new flavours, new tastes, new food combinations.

CULINARY AWARDS

Le Méridien Limassol Spa & Resort was awarded Best Culinary Hotel 2008, after winning the Cyprus Culinary Competition.

Le Méridien Limassol Spa & Resort Culinary Team excelled once again Cyprus Culinary Competition held in October 2009, by winning 4 Gold, 9 Silver and 1 Bronze Medal. Our Kitchen Team competed in 14 different categories and managed to achieve recognition in all competitions, especially the Gold Medal in the Grand Prix, which is considered by many professionals in the industry the most prestigious competition! We also participated in other important events and once again we earned a Gold Medal at the Hotel Restaurant Contest, the Pastry Chef of the Year and the Modern Cyprus Cuisine.

In the 2010 Cyprus Culinary Competition our Team ones again earned prestigious awards such as a Gold Medal at the Hotel Restaurant Contest, Pastry Chef of the Year; Silver Medal at the Chef of the Year and Young Chef of the Year categories.

Many congratulations to all the Chefs and to those who facilitated and worked hard in order to maintain Le Méridien on the top of the culinary world of Cyprus .

Our Chef and his Team recommends:

SALT CRUSTED FISH

Ingredients:

1 Sinagrida (1.5 kg)
10 Egg Whites
300 gr. Coarse Salt

Oven Temperature: 160˚C

Time: 30 minutes cooking for each kg of fish

Method:

Mix the Egg Whites until they become a Meringue.

Add the salt and stir the mixture from the bottom-up to avoid loosing the air. Put Oil-paper in the pan, place the fish and then pour the mixture on it.

BROWNIES

Ingredients:

225gr Dark Chocolate
85gr Unsalted Butter
200gr Eggs
300gr Sugar
5gr Salt
10gr Baking Powder
5gr Vanilla Powder
120gr chopped Walnuts
140gr Flour

Oven Temperature: 160˚C

Time: 20 minutes

Method:

Melt together the Chocolate and Butter.

Beat the Eggs and Sugar and then mix with the melted Chocolate and Butter. Add Flour, Walnuts, Vanilla, Salt and Baking Powder and mix well. Place on a tray with Oven Paper and bake at 160˚C for 20 minutes.

FLAOUNES RECIPE

Ingredients:

FOR THE DOUGH

1000 gr flour
120 gr vegetable oil
Salt
2 tbsp Baking Powder ( B.P.)
Mastiha
Mehlepi
Cinnamon
Nutmeg
Vanilla
Milk ( as needed )

FOR THE FILLING

1000 gr flaouna cheese ( hard mild goat cheese )
500 gr kefalotyri ( Gruyere ( cow cheese ) )
500 gr halloumi ( Cyprus goat cheese )
250 gr flour
2 tbsp B.P.
Mehlepi
Mint ( fresh & dry )
Raisins
Eggs ( about 15 )

Mix all the ingredients for the dough well together in a mixer processor and let it rest.
Mix all the ingredients for the filling well until the mixture is medium hard.
Then cut a small amount of dough and using a rolling plaster, form a small square. Place a small amount of filling in the middle and then fold the edges upwards and inwards.

Spread whipped egg on top and bake in a pro heated oven in 180, for about 40 minutes.

BEEF STIFADO

Ingredients:

Beef cut in cubes ½ Kg
Onions cut into thick slices 2 Kg
Garlic cloves 1 Gr
Red dry wine ½ Lt
Red wine vinegar 100(ml) Lt
Olive oil 50 (ml) Ml
Cinnamon sticks 2 Pcs
Crushed peppercorns 20 Gr
Tomato cut in pieces 1 Kg
Cloves 2 Pcs
Tomato paste 20 Ml
Bay leaves 2 Pcs

Method:

Cook the meat in a pan with the hot oil until brown. Add the onions and cook until soft and colored. Add the garlic, wine, vinegar, cinnamon, peppercorns, tomato paste and pieces, cloves and bay leaves. Simmer for about 10-15 minutes and add water just to cover. Simmer until meat is tender and season with salt and pepper. Serves 4 persons.