DEPARTURES TRAVEL DISPATCH 38 The infinity pool at Amara gives way to breathtaking sea views Cyprus Now As beguiling a destination as they come, the storied Mediterranean isle is a sultry mix of ruins that speak to ancient empires and sparkling cities buttressed with sybaritic beach resorts. by Anthony Grant WHERE TO STAY Limassol, the large Cypriot port with newfound pizzazz, is a magnet for the island’s hottest new hotel properties including Parklane, a Luxury Collection Resort & Spa (marriott.com). A 300m sandy beach and 10 hectares of lush gardens confer a hideaway ambience, while five restaurants and a glamforward thalassotherapy spa remind that Cyprus is a pro when it comes to sophisticated creature comforts. A brash new entrant is Amara (amarahotel.com), a five-minute drive on the same southern coast with the requisite luscious infinity pool and posh eateries that include Matsuhisa Limassol, Ristorante Locatelli and an open-air fish taverna. Both properties are top-flight Mediterranean resorts, but Amara is an entirely brand new build with a more South Beach-style tilt. One boutique property that eschews seaside glitz in favour of historic design with a modern reimagining is the Sir Paul ( sirpaulhotel. com), a listed 18th-century building and former town hall with a courtyard framed by tall stone arches; the lobby pairs an original marble staircase with a contemporary glass lift. The 22 minimalist rooms, each different, feature Coco-Mat mattresses from Greece and the genteel restaurant wins plaudits among locals for its brunch. Elsewhere, on the island’s northwestern coast near the unspoilt Akamas peninsula, the beach-chic Anassa (anassa.com), has been the standard-bearer for gracious seaside hospitality in Cyprus and the eastern Mediterranean for two decades. The villa-style accommodations are particularly indulgent. For a stay closer to Paphos, rent a luxe villa with sea views at Aphrodite Hills (aphroditehills.com). WHERE TO EAT Cyprus has strong culinary traditions grounded in its location at the crossroads of three continents – you might call its cuisine the original fusion – and rustic classics like grilled halloumi (a firm brined cheese PASCAL REYNAUD
