Serving up a fresh new menu at Londa’s Caprice Restaurant
The new Caprice Restaurant menu at Londa has already got people talking:
“The food — both breakfast and dinner — were of 5 star quality and served in an exemplary fashion.”
“Have you tried the Maltagliati pasta with saffron? It’s probably the best ever consumed by man/woman.”
“They definitely know what they are doing with fish.”
“As a veggie, the menu in the Caprice was excellent and when I would normally have 1 meal as a token effort, I was spoilt for choice.”
These are only a few of the wonderful comments made by guests to Londa and on Tripadvisor. So we asked Head Chef, Vassos Michael just what makes the spring 2014 menu so special.
“Of the thousands of menus I have cooked, for me this is one of the best. We make changes on the menu at Caprice every six months and though the dishes by nature focus on Italian Mediterranean, this menu is closer to Mediterranean giving me an opportunity to use even more local products. We can use more wild fish caught in the Limassol waters like Sea Bass and Sea Bream, herbs are grown locally and of course, the vegetables.”
Vassos continues to look down the menu choice, “People want healthier and simpler recipes,” he says, “They want to see what they are eating and this menu presents nutrition with flair.” And his choice of meal reflects his passion for freshness; “I’d start with Fresh Tuna Wrap, go on to Carré di agnello and the desert is my favourite, Carob Ice Cream.”
We also asked Londa General Manager, Jochen Niemann for his viewpoint. “This is Italian food that has gone through an evolution, one involving a contemporary touch on the freshest ingredients” he says, as he picks out the Pecorino Cheese Soufflé, Veal fillet wrap with prosciutto and a perfect Italian Tiramisu to finish.
The ideas for the new dishes are from Italian consultant chef, Cristiano Iacopini, who worked with Vassos and his team of 11 cooks – a team that has perfected their art over time. Vassos says, “Most of them have been with me for 30 years but we are always excited by new ideas and certainly from suggestions made by guests.”
In six months’ time, the menu will change again but Vassos points out, “We will keep the popular dishes, so tell us what you like the most and you can look forward to having it again and again.”