By Michalis Michaelides
Just days before his sudden passing, Michelin-starred Cypriot chef Andreas Mavrommatis had been working on the menu that the Republic of Cyprus served to EU heads of state and government at the Ayia Napa Marina on April 23 and 24.
His presence was unmistakable.
Every menu bore the note: “Menu curated by Chef Andreas Mavrommatis,” alongside the logo of his Paris restaurant, a quiet but powerful tribute.
To bring his vision to life, key members of his team traveled from France to Cyprus. Sous-chef Savvas Tsiropoulos and pastry chef Vasilis Karamoutsos worked on the island alongside the Catercom Catering (PHC Group) team, executing the late chef’s recipes for Thursday night’s dinner and Friday’s lunch.
The official dinner was held at the Ayia Napa Marina Event Center, one of the area’s most recognizable venues. Alongside the main menu, vegan and vegetarian versions were also offered. Friday’s lunch followed, also featuring a menu signed by Mavrommatis.
Menu Highlights
Starter — Cypriot Salad
A refined take on tradition: terrine of organic tomatoes with mint, feta and pepper roulade, olives, Cypriot caper leaves, and green tomato sorbet.
Main — Milk-Fed Lamb
Slow-cooked shoulder and roasted saddle stuffed with PDO halloumi, served with stuffed vine leaves, taro millefeuille, and a Cypriot olive condiment.
Dessert — Strawberry, Almond & Rosewater
Almond sablé, almond cream, rosewater parfait from Agros, fresh strawberries, and strawberry broth.
The wine pairing, curated by sommelier Andreas Kyprianou, showcased some of Cyprus’ standout labels.
Guests were welcomed with a cocktail reception featuring canapés made with local ingredients such as halloumi and cured pork, accompanied by selections including Eddial from Vlassides Winery, widely regarded as one of Cyprus’ top traditional-method sparkling wines, alongside Xynisteri from Simeon Winery and Mavro “Mouklos” from Tsiakkas Winery.
During the dinner, the Cypriot salad was paired with Morokanella from Dafermou Winery, the lamb with Oroman (Yiannoudi) from Vlassides, and dessert with Commandaria from Tsiakkas.
Another notable detail was that Mavrommatis’ brother, Evagoras Mavrommatis, traveled to Cyprus as part of the delegation of French President Emmanuel Macron.
Both the chef and his family have long played a key role in promoting Cypriot and Greek cuisine abroad, while also strengthening ties between Cyprus and France.
In a condolence message issued on March 15, President Nikos Christodoulides described Mavrommatis as “a pioneer of Mediterranean gastronomy and one of the most important ambassadors of Cypriot and Greek cuisine abroad,” noting that he helped bring the flavors and products of his homeland to international recognition.
“Beyond his distinguished career, Andreas Mavrommatis and his family have long served as a bridge of friendship between Cyprus and France,” the president said, highlighting their lasting contribution to strengthening ties between the two countries.
Despite his global success, he added, the chef remained deeply connected to his roots, with a steadfast and genuine love for Cyprus.
“His loss leaves a significant void not only in the world of gastronomy but also within the Cypriot diaspora.”
Following the summit, Evagoras Mavrommatis was expected to travel to Athens with President Macron for a meeting with the Greek prime minister before returning to Cyprus on Saturday. On Sunday, April 26, the 40-day memorial for Andreas Mavrommatis is scheduled to take place at Agios Ioannis in Pitsilia.
