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Cyprus Dinner

Limassol, July 5, 2013

The Bailliage’s fourth dining event for 2013 was held at ‘The Lighthouse by Pralina Bay’ in Limassol.

Situated on what is probably the most idyllic prime beach on the Limassol seafront, The Lighthouse aims to offer a truly unforgettable ‘Greek Island taverna’ dining experience. A décor of white and blue gives the signature island touch to the whole atmosphere. The formal restaurant on the top floor gives unparalleled views out to sea.

The evening began with Champagne Ruinart Blanc de Blancs for the reception. Échanson Heinz Müller and Bailli Délégué Victor Papadopoulos had selected appropriate wines to accompany each course on the menu:

Sushi duo: ‘California maki’ (prawns, crab stick, mango, cucumber, cos lettuce, orange massago)
and ‘Lava maki’ (salmon, Philadelphia cheese, daikon, avocado, massago mayo dressing)

Rawson’s Retreat Semillon Chardonnay 2012, Penfolds, Australia

Baked red snapper fillet, cooked with cherry tomatoes, mixed herbs, green peas, capers and lemon
Chablis Premier Cru ‘Les Vaucopins’ 2010, Domaine Long-Depaquit, Burgundy

Veal medallion with mustard sauce, served with baby potatoes, spring onions and bell pepper
Beaune Premier Cru ‘Clos des Ursules’ 2007 (en magnum), Louis Jadot, Burgundy

Chocolate mousse cake with mango sauce

Château Doisy-Védrines 2006, Sauternes Grand Cru Classé, Bordeaux


Armagnac XO, Château de Laubade, France

The Lighthouse’s unique feel and culture indulged us 100% with the combination of great food, excellent wines and the mesmerizing Mediterranean. The evening and The Lighthouse certainly stand out from the crowd!