Cyprus Dinner
Limassol, September 8, 2017
Warm welcome at the Londa Hotel
" Adding excellent food to the mix, our event was a great success "

We held our eighth dinner this year at the Londa Hotel where General Manager and Bailliage member Jochen Niemann, together with his team, warmly welcomed us.

Gazing directly at the blue Mediterranean, the 5-star establishment has a fine reputation for indulging its guests with an unusual blend of Mediterranean flair and modern lifestyle.

At the reception a Prosecco Superiore DOCG by Zardetto was much enjoyed by the members and guests. A blend of Glera 95% and Chardonnay 5% it had intense aromas and flavours of acacias flowers, ripe golden apples, wild strawberries and fine bubbles.


Prawns and king scallops
fresh strawberries, Prosecco foam
Spumante Rosé, Zardetto

Home-made tortelli
filled with ricotta cheese and fresh asparagus
drizzled with cashew nut sauce
Torre di Giano Tenuta di Torgiano DOC 2016 - Lungarotti

Grenadine sorbet

Medallions of beef fillet
morels sauce, parsnip cream, marrow
duchesse-style sweet potato
Evaluna Cabernet Sauvignon Sansonina DOC 2015 - Zenato

Milk chocolate and caramel mousse
with pear and saffron aroma
Grappa di Gavi dei Gavi - La Scolca, Piedmont


The Londa has redefined style on the island: the traditional art of service is complemented by seamless efficiency while the chic interior provides a sanctuary for pleasure.

Adding excellent food to the mix, our event was a great success.

Victor Papadopoulos
Bailli Délégué


Photos 2nd and 4th from top: (c) Londa Hotel