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At Anassa, we never compromise on quality. Overseen by the ever-inspiring Executive Chef David Goodridge, we are the only hotel in Cyprus to make all of our own cheese, breads, pastries, jams and sauces onsite for the freshest, most authentic flavours (including gluten, sugar and dairy free). We promote seasonal local produce and specialties, and just about any cuisine or cake can be masterfully prepared by our exceptional team.. Please note that our restaurants are open on rotation and not all restaurants are open every day.
Savour candlelit moments in the enclaves and intimate mood-lit terrace of Basiliko, where vibrant Asian cuisine meets the magic of the Mediterranean.
Dinner only: 19:30 - 22:00
Stylish interiors, a gorgeous olive tree terrace and the finest contemporary French-Mediterranean cuisine set to the strains of beautiful piano or harp music.
Enjoy sea views and a relaxed vibe in our casual-chic dining room where you’ll find local and international buffet breakfasts, à la carte selections, and themed dinners with live cooking stations.
Breakfast: 07:00 – 10:30
Dinner: 19:30 - 22:30
Our shaded al fresco taverna overlooking the pool, gardens and sea beyond; complete with show kitchen and grill. Serves Mediterranean flavours including seafood specialties, mezze, salads and pastas.
Lunch: 12:30 – 15:30
Dinner: 19:30 - 22:00
All our ingredients are sourced locally. Including honey. Executive Chef: David Goodridge
Join our Sommelier for a very palatable history lesson as you explore the depth and breadth of Cypriot wines.
Try a pottery lesson with potter Avgoustinos, a true Cypriot who has been crafting with clay for the past 30 years expressing his artistic vision.
What’s the occasion? Big birthday party, exclusive exhibition, lucrative launch, brand brainstorm, corporate retreat, baby shower or family reunion? Our team is ready and waiting to pick up the personalised planning reins.