Tribute To Cypriot Cuisine At Hilton Athens

Stewed vazania, louvia with cabbages, potatoes antinachtes, pilaf with posyrti, ravioli with halloumi, moutzentra, talatouri, flaounes, arkatena, tava lefkaritiko, afelia, koupes and seftalies are just some of the traditional Cypriot dishes that will be offered in the Byzantino restaurant at the Hilton Athens during 16-25 October 2014.

The executive chef of Hilton Athens, Kostas Athanasiou, in collaboration with his colleague of Hilton Cyprus, Stelios Stylianou, will prepare more than 50 traditional Cypriot dishes, which will alternate every day at the buffet of the Byzantino restaurant. Cypriot desserts not to be missed include ladies fingers, soutzoukos, Cypriot halva, anarotourta, pie of Satziis, pourekia with anari and machalepi.

The tribute to Aphrodite’s island is the fifth of a series of themed weeks inspired by traditional flavors following the Peloponnesian, Cretan, Politiki and Cycladic ones.

Buffet lunch or dinner per person: 38 euros per person (free wi-fi included).