Helios - Anassa
Cyprus
Helios at Anassa brings contemporary French and Mediterranean cooking to Cyprus's coast near Paphos. The dining room has intimate enclaves, while an olive-tree terrace looks towards the sea. On warm evenings, illuminated trees and live harp or piano music add to the outdoor setting. The menu gives seafood a prominent role, with examples including Atlantic king crab with Oscietra caviar and Brittany lobster flambéed beside the table. That tableside preparation adds a visible element to the meal rather than keeping all the work in the kitchen. Executive chef David Goodridge leads the restaurant's cooking, pairing a formal dining approach with the hotel's coastal surroundings.