Preparing new menu for the Retreat @editionfinesse Thanks to @veryshellfish for amazing fresh products. We working on spring three course of course with amazing wine to pair the . The St-Jacques we do with finest oliveoil from @topervoli and wild from the

is such exquisite gift of nature. Well belanced sweetness! For the preperation of food it offers a festival of red colors. Love it!

I am happy to see that more and more grate products come from the region around Maroni that we can use at the Retreat & Club @editionfinesse

Truffels is a great ingredient! We had Truffel mash potatoes today last time before we start our new October menu for the members. It was served together with 72 hours slow cooked beef with three bottle wine reduction. With local ingredientes from the and oliveoil by Topervoli

Thanks again to our Filotimo members and guests who supported our project and made this possible > If you like to support a culinary & relax special place here you can become Filotimo Member at the Retreat & Club Edition Finesse. All member fees are counted again bills at the Restaurant > Thanks!!!

Today the sunset was crazy. The sun was hiding behind sandy clouds. Maybe it was not sandy instead rained down in the Mountains. Who knows? However it is amazing how Cyprus is painting the most beautiful sunsets into the sky :) Thanks for

With new tables funded by our we start into the next month of the @editionfinesse One of three main courses is the with 72 hours fermented dough and 🌶 from the Maroni The three course menu comes with as a starter and a dessert as a finish. Of course members have access to aged Cyprus wines. Wine of the month is

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