MStrange, this restaurant: A handful of guests at the table explain to the sommelier that they would like a cocktail made from the things he finds over there on the serving table. The young man takes a quick look and when he recommends a portonic – a mix of port wine and tonic water – a murmur goes through the room. throughout the theater hall. Because the restaurant isn’t one at all, it’s a backdrop on the stage of the venerable Rialto Theater in Limassol. The spectators are captivated, but they don’t see a piece. You are watching a final.
Noisy problem guests
Before that, a moderator greeted the audience, brought a crowd of young people in black waiter livery – bow ties, suits and aprons – onto the stage and ceremoniously opened the last round of the European and African Championships of the ASI, the Association de la Sommellerie Internationale. I like that, because that’s exactly why I came to Cyprus: to be waited on. Princely, even divine, with all the chicanes. But not just myself, no, many others too, actually everyone. After all, Cyprus is the island of Dionysian hospitality, even in ancient times it was considered the most fertile of all islands, famous for good wine and the best olive oil. And as if you had ordered it that way, this third largest island in the Mediterranean Sea is also located exactly at the interface of the three continents of Europe, Asia and Africa. Geographically, Cyprus is already part of Asia, but now Europe and Africa have sent the best in their service field here to the championship.