By Avra Miltiadous | Culinary & Lifestyle Editor
Set in the charming village of Lefkara, the Agora Hotel offers an elegant blend of modern luxury and traditional Cypriot hospitality. Each room is a sanctuary of comfort, merging the contemporary style with subtle local touches, creating a tranquil atmosphere that one must say is ideal for relaxation.
The hotel’s amenities that also constitute of a spa and fitness studio, ensure that every guest’s needs are met with sophistication and care.
Novél & The Bar: A Taste of Mediterranean Sophistication
Within the Agora Hotel, Novél & The Bar stands as a culinary highlight, capturing the essence of Mediterranean-inspired comfort food crafted with high-quality, locally sourced ingredients. The ambiance is sophisticated yet welcoming, making it the perfect setting for a refined dining experience.
The Head Chef at The Agora Hotel is Portuguese culinary creator Diogo José da Silva Bartolo who brings a wealth of experience from around European cuisines. At Novél, Diogo is crafting a dining experience that reflects a shared vision with the owners. For Diogo, Novél is a place where he can do what he loves everyday, surrounded by the beauty of Lefkara and the company of dear friends. To our preference question; Diogo recommended the Steak Sandwich or the Harissa Cauliflower, and also highly commended the Baby Chicken and the Beef Tartare.
Our meal began with the Chèvre Chaud Salad, featuring mixed greens, creamy goat cheese on toasted sourdough, and a delightful balance of honey, toasted walnuts, and sun-dried tomatoes.
The caramelized sweetness of the honey paired beautifully with the tanginess of the goat cheese, making this salad a delightful start. For the main courses, the Cacio e Pepe was definitely a standout as this Italian classic, made with linguini, Pecorino Romano, aged Parmigiano Reggiano, and black pepper, showcased the beauty of simplicity in harmonic blend of the ingredients. The Baby Chicken was marinated to perfection, served with a refreshing red cabbage salad and an orange miso dressing that added a unique, citrusy twist. Additionally, the Sea Bream, oven-baked and paired with Mediterranean relish and red chard, was light and flavorful, highlighting the chef’s skill in preparing fresh, local seafood.
Finally, we ended our meal with a classic Crème Brûlée, its silky custard base topped with a perfectly caramelized crust, providing a satisfying conclusion to our culinary journey.
For more information and inquiries our readers can get in touch with The Agora Hotel, 25 Timiou Stavrou, Pano Lefkara, 7700 Cyprus. Here’s the link to Google Maps, and here’s their contact details: Email: stay@theagorahotel.com – Tel: +357 24 726000
Photos courtesy of Avra Miltiadous & The Agora Hotel FB Page
Note: This article is part of a complimentary editorial initiative by Cyprus Pulse, no compensation was received for its publication.
