The Higher Hotel Institute, Cyprus is proud to announce the re-opening of its Student Training Restaurant as from the 07/02/2017. The Restaurant will be open to the public for lunch from 13:30 until 15:00 on Tuesdays, Wednesdays and Thursdays, and charges are set at cost price. Places are limited and you are advised to reserve a table in advance.
The Restaurant is operated by students under the supervision of their Instructors. It will continue to offer a superb variety of culinary delights for you to experience. During the Spring Semester, the restaurant will feature Cypriot Cuisine and other cuisines that have influenced it through the centuries.
For reservations TEL.: 22404847 and 22404800 FAX: 22314672
GREEK MAINLAND CUISINE
SALADS
“Kopanisti”- Bean Spread with Herbs and Olive Oil, “Tirokafteri”- Spicy Cheese Dip, Greek Salad, Cabbage Salad from Thrace, Rocket Salad with Cherry Tomatoes, Thessalian Lettuce Salad, Peppers with Feta Cheese, Seafood Salad, Salad with Cucumbers and Carrots
MAIN DISHES
Beef “Giouvetsi”, “Gigantes Plaki”- Oven baked Giant Beans, Chicken with Peas, Lamb Stew “Fricassée”, Potatoes with Oregano, Spinach-Cheese Pie, “Kolokithokeftedes” – Zucchini Balls, “Briam” – Vegetables in Tomato Sauce
DESSERTS
“Trigona Panoramatos”, Walnut Pie with Yoghurt, Fresh Fruit / Fruit Salad
BREAD
“Thessaloniki” Bread Rings
Price €8.00
Glossary – Greek Mainland Cuisine
Because Cypriot Cuisine is so close to Greek Cuisine in many ways, it becomes especially hard to distinguish the one cuisine from the other. We, at the HHIC, believe that it is necessary to study the characteristics that constitute the authenticity of a cuisine and what characteristics render it unique. In other words, we want students to research and ‘get to the bottom’ of different cuisines.
Greek and Cypriot cuisines have much in common thanks to the gastronomic influences from Byzantine, French, Italian, Ottoman and Middle Eastern cuisines, amongst others. Yet each has its own distinctiveness that sets it apart from the others, although we often encounter the same dishes with different names.
“Kopanisti” is a Greek term used to describe something that has been beaten.
“Giouvetsi” is a century-old dish traditionally served as a one-pot meal and baked in a wood burning oven. In days gone by, when a household did not have an oven, it was very common for a family to carry the day’s dish over to the bakery and have it cooked in the baker’s oven.
“Fricassée” refers to a dish of pieces of meat or vegetables stewed in stock and served in a white sauce. It originates from the French and it means “cut up and cook in sauce” (probably a blend of frire ‘to fry’ and casser ‘to break’).
“Briam” is the Greek equivalent to Ratatouille. Variations of this vegetable dish can be found in villages across Greece. In Cyprus, the same dish is referred to as “tourlou tourlou” (Turkish for mixed up).
“Trigona Panoramatos” are crispy, golden, buttery phyllo triangles soaked in syrup and filled with rich and creamy custard. “Trigona”, which mean triangles in Greek, are a regional speciality from the district of Thessaloniki called Panorama, where they get their name from. “Panorama Triangles” were created for the first time in 1944 by Agapitos Valogiorgis, when he opened his first pastry shop in the centre of Thessaloniki. His pastry creations became famous and his sweets were considered to be of high quality. The people consuming them were among the most distinguished and well established in the area.
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