A Tribute to Italy

A Tribute to Italy
The hotel’s latest culinary milestone bears the name ‘Sera’: a definitive Italian word that rolls off the tongue, much like the delectable menu. The signature gastronomy sees Michelin star Chef Ettore Botrini honouring and re-imagining his heritage for evenings very well spent.
Not every language has the equivalent word for ‘evening’: that interval between afternoon and bedtime for repose and enjoyment. The Italians – known the world over for their ritualistic dining – coined the term ‘Sera’ to denote sacred dinner-time moments. Sera is also the star addition to Four Seasons’ evening venues, striking a unique balance between innovation and nostalgia. 
The visionary behind Sera is renowned Chef Ettore Botrini, whose celebrity status is the pinnacle of a rich family legacy. His career has seen him create emblematic restaurants across the Aegean, and host cooking programmes on Greek television. Born in Corfu to a Greek mother and an Italian award-winning chef, Ettore’s Mediterranean DNA has shaped and steered his profession. “My father Etrusco comes from a family of restaurant owners in Tuscany, and so, when he met my mother and settled in Corfu, the natural next step was to open his own place, and I was practically raised in there,” he admits. 

All things Botrini
Whilst his portfolio of restaurants in Greece lean mostly toward his maternal roots, Four Seasons’ Sera is the first flagship to honour Ettore’s Tuscan origins, as well as northern Italian regions such as Lombardy and Piedmont. Every part of Italy has its own recipes, but all regions share three overarching principles that align with Ettore’s philosophy. “Most Italian recipes consist of five ingredients or less, therefore simplicity is key. Secondly, fresh produce is crucial, consequently, it’s an ever-changing menu influenced by seasonality. And finally, we source whatever we can that is local, and this includes making our bread, pasta and pastries completely from scratch, on site,” he explains.
It’s a defining moment in Ettore’s culinary approach and, ironically, the result of a chance encounter with the Four Seasons team. In the autumn of 2022, the hotel management was embarking on further renovations and piecing together the elements of a new restaurant concept. In the midst of this creative process, the chef happened to visit the hotel. “This time last year, the Four Seasons team were searching for the right associate, and I was invited to the Hotel to present at the Cyprus Golden Chefs Hat Awards Ceremony,” recounts Ettore. “It was there that I had the opportunity to meet the hotel’s Executive Chef Panicos Hadjitofi, and my friendship with the Four Seasons began.” This moment of serendipity set the foundation stone for the hotel’s new dining project. “We launched Sera under the premise that high-quality Italian cuisine, served in a comfortable environment, is missing from the Limassol restaurant scene. Our collaboration with Botrini means successfully responding to this sought-after niche,” says Commercial Director of Muskita Hotels Ltd, Nick Aristou.

From nonna to novelty
The menu is presented in the typical Italian sequence of antipasti, followed by pasta for starters, before the cooked mains and dessert. However, there is a slight twist on tradition. Refreshing salads and charcuterie dishes also feature among the succession of dishes for those wanting more interactive dining. “These options allow our guests to indulge in sharing experiences should they wish, or to start their meal with lighter bites, just like aperitivo hour,” explains Nick. Furthermore, with every course, Ettore showcases a shortlist of dishes with a diversity of influences. Many recipes pay homage to his grandmother who lent her kitchen secrets to many of his Tuscan classics. “For example, the pappardelle spezzate is a window to my region’s traditional cooking with its aromatic ragout,” he says. There are also typical Northern dishes that Ettore has mastered over the years to create his own distinguished version. One such dish is the vitello tonnato, an antipasto and firm Piedmont staple, for which Ettore slow cooks veal fillets at low temperatures, in order to perfect the succulent texture. These meat specialities feature alongside seafood creations that are new to the Cypriot food scene. These include the tuna steak paired with eggplant, pine nuts and raisins, and the seabass stewed in a tangy orange sauce. Meanwhile, vegetarian diners can indulge in the quintessential flavours of the tomato or mushroom risotto and the rich eggplant bake.

However, the innovative chef also manages to incorporate Cypriot flavours alongside these childhood resonances. While Tuscany is the forebear of butter and sage ravioli, Ettore turns the recipe on its head by adding fresh anari cheese to the filling. Similarly, the Marsala-infused lamb includes dashes of Commandaria wine to further dazzle the palate. The wine list is resolutely Italian in origin, with labels carefully selected from the country’s most famed estates, such as Gaia and Aldegheri, the latter being an exclusive import of the Four Seasons. Ettore’s favourite dish? Sweet tooth fanatics will agree that the zuppa inglese – the Italian version of trifle with layers of custard and sponge – is worth a little extra appetite. 

Elegant, versatile and intimate
With the Four Seasons delving into strictly Italian cuisine for the first time, the décor has undergone a decisive shift in turn. Guests at Sera find comfort in this inviting, balanced, open space that combines eye-catching features with breathtaking views. The indoor area has separate sections, each unique in design and function, thanks to the wizardry of Greek architects George Gavalas and John Mourikis. The duo transformed this once-restrictive rectangular dining hall into a free-flowing, versatile layout. Inside, one finds two alcoves of tables that provide for cosy and intimate gatherings and, in the centre, a high-ceiling atrium flanked by an imposing marble bar, with the impressive wine collection on display. The interior of rich fabrics, latticed panels and geometric lighting – all in forest greens and neutral tones – mirror the colours and atmosphere of the outdoor backdrop. Folding glass doors allow every reservation to enjoy uninterrupted panoramic views of the gardens and evening sky. 

The food is elegant and refined, yet the ambience emanates hospitality and warmth – like an Italian get-together – and possibly Ettore has something to do with it. “After following him so many years, I think many of our guests feel a connection with Ettore, and that makes Sera even more special,” says Nick. One thing’s for certain: Chef Ettore Botrini’s mastery reigns supreme, thanks to his winning fusion of inventiveness and familiarity. His culinary tributes guarantee that every occasion at Sera is star-studded, in every sense of the word.

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