Our faces are kissed by a cooling breeze, as we lie down on the sumptuous outdoor sofas at the Notios Restaurant. The children’s’ hair is still damp from swimming. That’s hardly surprising, as there are hardly a dozen steps from the pool to any of the three restaurants. The grilled octopus, special kiddie pizzas and a giant platter of Sushi – courtesy of a Japanese chef – are all delicious. The stunning view of Paphos Bay helps to heighten the atmosphere.
Almyra being ranked highly on a culinary ‘coolness’ scale is no wonder. Read more...
A big smile underscores the words of Thanos Michaelides, “We see guests and staff as one big family”, and his hands make a gesture encompassing all of idyllic Anassa. His very own Anassa. One of the three hotels which make up the family business his father once founded, and which Michaelides himself and his sister now run together. As we sit at a table on the Pelagos terrace – one of the four restaurants within the resort grounds – his sociable personality is never out of touch with his staff and passing guests. “We encourage our staff to stay true to themselves, we want them to be authentic no matter what. Obviously, we do train them in a range of skills, but letting them use their own mind is absolutely key.” A beautiful seabass and delicious Carpaccio are set before us. Read more...
