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 importantly, 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 and innovation. 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 Limassol 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 in the 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 award for Pastry Chef of the Year and the award for Modern Cyprus Cuisine.
In the 2010 Cyprus Culinary Competition, our Team once 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.
In 2012 Cyprus Culinary Competition among other honours our Team received Pastry Chef of the Year Award.
Recently, a member of his team, Michalis Mavromoustakis who have won gold medal on WASC (World Association of Chefs Societies) Global Competitions Semi-Finals for Southern Europe. Now, Mr. Michalis will represent our hotel on the Finals in Norway.
On February 2014 at the Cyprus Culinary Competition our hotel have won the categories of "Chef of the year", "Pastry Chef of the Year" and "Grand Prix" (Team Award).
Many congratulations to all the Chefs and to those who facilitated and worked hard in order to maintain