The Caprice Restaurant at Londa Hotel looks over the Mediterranean Sea, is airy and spacious with a beautiful candlelit summer deck that sets an ideal romantic environment. Caprice takes fine dining to the next level, relaxed in style and providing all that the modern diner desires from contemporary presentation to five star service and sommelier advice on pairing from the stunning wine list.
The cuisine is Italian with a Mediterranean twist where the menus comprise exceptional dishes of fresh local elements combined with internationally acclaimed appellation ingredients, promising something for everyone. Vassos Michael, Londa’s Executive Chef has put together a virtuoso of tastes but as always he looks to his customers’ desires for ‘Health and Taste’ as inspiration.
CAPRICE WELCOMES YOU ALL DAY
VASSOS MICHAEL – THE FACE BEHIND THE FOOD
Vassos Michael has been creating innovative dishes at Caprice for over 31 years. He has coordinated menus with consultant chefs from Italy and designed his own unique Italian Mediterranean fusion with his eye constantly on fresh ingredients and healthy options.
As Caprice executive chef, Vassos leads a team of a dozen, inspiring and inventing new menus twice a year, consistently presenting variety and surprise for Caprice diners.
SOURCING THE BEST INGREDIENTS
Understanding the importance of bringing local food to the table, Vassos Michael orders the freshest fish straight from the waters around Limassol.
Red Mullet (Barbouni), Red Snapper (Fangri), White Snapper (Asprovlachos), Sea Bream (Tsipoura), Sea Bass (Lavraki) are all sourced from local fishermen, whilst the finest appellation charcuteries, cheeses and pasta are selected from Italian regions famous for their Prosciutto di Parma, Bresaola, Truffle pecorino, Mozzarella bufala and Linguine alongside hand-cured Salami from Napoli and Milano.
The combined tastes of the Mediterranean and Italy create the true essence of Caprice cooking.
For this summer, Vassos Michael has selected his home-made Carob ice cream as his favourite dish. An indulgence of cream mixed with juice from the local carob trees so famed in Cyprus, this dessert has a soft flavour with a character of rich treacle.