New Helvetia Hotel – among the newest members to join the Cyprus Breakfast programme – recently hosted delegates from the European Federation of Rural Tourism, as part of the annual Eurogites Conference that took place on the island.
Delegates had the opportunity to sample a rich Cyprus breakfast, prepared by New Helvetia owners Nicos and George Matheou, which included traditional delicacies made with 100 per cent Cypriot products.
A prime spot was given to traditional mature halloumi, served in its warm rennet and sprinkled with dried mint leaves. Next to the halloumi was fresh anari, served with carob honey from local producers. This traditional, homemade breakfast was washed down with fresh orange juice, made by the guests themselves using a simple hand-operated juicer. The juicer, used in Cyprus in the old days, presses the peel, producing a somewhat bitter result.
Famous cold cuts from Troodos and Pitsilia also made an appearance at the buffet – smoked lountza, wine-marinated sausage and hiromeri were sampled by the delegates.
One of the simplest but traditionally Mediterranean dishes presents juicy red tomatoes sprinkled with olive oil and local oregano. The intense aroma from the mountain-grown oregano gave the tomatoes a new dimension.
A favourite drink among the locals, Cyprus Coffee, also energised the delegates. This was accompanied by traditional soutzoukos, which rounded off the meal with its sweet taste.
“Cyprus Breakfast” is an initiative from the Cyprus Tourism Organisation designed to promote local food products at hotels.