Fine dining in luxurious, but relaxed setting

Driving through Minthis Resort, it would be easy to miss Amaracus Restaurant as it is set back and hidden from the road opposite the clubhouse. Even within the development, which includes the resort reception, wine bar, wine shop, art gallery and spa, there are no immediate signs of where to go, even on the very tasteful but dimly lit paths. Once there, the next task was to find out which of the many doors to go through as it was not immediately apparent, but a waiter inside directed us to the corner entrance – we got there in the end.

The restaurant’s interior is beautifully designed with heavy use of wood, giving it the feeling of a very smart ski resort on a winter’s night. I should think that sitting on the terrace with magnificent views would offer a contrasting experience in the summer. Still, the restaurant felt very welcoming and comfortable on a cold evening.

The menu offered a choice of dishes ranging from hot starters, salads and unusual fish to meat mains using the finest ingredients. All the portions were very generous and unexpectedly more significant than we expected. Before the meal commenced, we were presented with two small wafers with a pistachio roux from the chef. Then, the head chef arrived with the starters at the table, always a nice touch, and explained the ingredients and ethos of his dishes.

The Rigatoni Pasta was bottarga, spinach and halloumi, with the pasta being sourced directly from an Italian producer and cooked al dente. A little too all dente for our taste, but to be fair, it is the correct Italian way. The combination of flavours though was excellent, but it was somewhat in the shadow of the other selected starter of Grilled Octopus; the best octopus we had had for a very long time – quite possibly ever. The supremely tender octopus offered a truly balanced flavour triangle with the salsa Verde and carob molasses.

Moving to the main event, we shared a Langoustine Risotto and Orzo with Short Rib. The risotto was topped with two langoustines, and the delicate flavours of this shellfish echoed throughout. It was sprinkled with parmesan, which did not overpower the subtle flavours. The arborio rice was cooked to perfection. However, as good as this was, and it really was, it was very much in second place to the short rib orzo. This dish needs a warning as it is incredibly rich, dark and intense. In terms of richness and quality, it reminded me of a liver parfait. The Black Angus beef at Amaracus had been slowly cooked to perfection to accentuate the intense flavours with the addition of spots of yellow pepper coulis and goat cheese. Without a doubt, we will have this dish again on a return visit, but rather than two mains, we would go for just this one but with some simple side orders to offset the gastronomic power of the sauce.

Another complimentary small dish arrived from the chef to cleanse the palate before the dessert – pineapple with ouzo on a bed of crushed ice. After the variety of flavours, it was very welcome and surprisingly refreshing. We ordered a Basque Burnt Cheesecake with fruits to share. It was a large piece that was perfect for sharing, and any fan of cheesecake would be in food heaven. The combination of the light cheesecake with the forest fruits worked exceptionally well and offered a light counterpoint to the richness of the meal.

Amaracus is a luxurious fine dining venue with a relaxed atmosphere, which is a winning combination. From start to finish, the service was at the next level and the restaurant gave us three stand-out and unforgettable dishes of 2024, which is no mean feat. We will undoubtedly return for special occasions in 2025.

VITAL STATISTICS

SPECIALTY Fine dining Mediterranean

WHERE Amaracus, Minthis Resort, Paphos

WHEN Daily from 5-11pm. Food served from 6-10pm.

CONTACT 26 842273 – Booking advised

HOW MUCH Sides from €5, Starters from €16, Mains from €38