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Couple enjoying Asian dining at Immenso at Amanti in Ayia Napa
date icon7th September 2026

Asian Dining & Cocktails at Kanika Hotels & Resorts

Couples, Food & Drinks, News
Kanika Accents Category News Asian Dining & Cocktails at Kanika Hotels & Resorts

The Craft Behind Every Plate and Glass

A dining experience can begin long before a plate reaches the table, with an idea, an ingredient, a culinary tradition or a technique perfected over time. The same is true behind the bar, where flavour, balance and presentation turn ingredients into something with its own identity.

Across Kanika Hotels & Resorts, this relationship between cuisine and cocktail craft reveals the stories behind Asian cuisine in Cyprus, and the cocktail culture that continues it. From the Asian and Latin American influences of Immenso to the creations of Amavi Head Mixologist Georgi Glavanov, each experience reveals another story behind the finished plate or glass.

  • Asian-inspired dishes with sushi and chopsticks at Immenso
  • Cocktails presented in a smoking display at Selene Bar

The Story Behind
Asian Cuisine in Cyprus

Asian restaurants in Cyprus take many forms across the Kanika collection, each expressed through a distinct concept rather than a single interpretation of Asian cuisine.

At Immenso at Amavi in Paphos and Immenso at Amanti in Ayia Napa, the culinary direction is associated with Michelin-starred chef Theodor Falser. Asian and Latin American influences come together through Nikkei cuisine, creating a meeting point between established culinary traditions and contemporary expression.

Sushi, nigiri and rolls sit alongside ceviche and tiradito, while kushiyaki and yakitori introduce another dimension to the experience.

At Seven Orchids Pan Asian Restaurant at Alexander the Great Beach Hotel, the focus shifts to a Pan Asian identity, adding another interpretation of Asian cuisine within Kanika Hotels & Resorts.

  • Rooftop dining at Immenso at Amavi overlooking Paphos harbour
  • Asian dining at Seven Orchids with Mediterranean sea views
  • Rooftop dining at Immenso at Amanti in Ayia Napa

  • Chefs preparing dishes in the kitchen at Immenso

Ingredients, Traditions and Techniques Behind the Cuisine

The story continues with what happens behind the finished dish.

At Immenso, local ingredients are incorporated into a culinary concept influenced by both Asia and Latin America. Rather than reproducing one tradition in isolation, the cuisine brings different influences together while retaining the techniques and flavour combinations that give the restaurant its identity.

At Amanti, a MadeForTwo Hotel, charcoal robata cooking adds a particularly visible expression of technique. Cooking over charcoal introduces heat and character to the preparation process and connects contemporary restaurant dining with a method rooted in Japanese culinary culture.

It is this attention to ingredients and preparation, not simply the finished presentation, that helps give each dining experience its own sense of place.

The People Behind the
Asian Dining Experience

Behind these techniques are the people who shape how they reach the table.

At Immenso, choices around ingredients, preparation and technique help define the restaurant’s Nikkei-inspired identity. At Seven Orchids Pan Asian Restaurant, the culinary team brings a different Pan Asian perspective to the table.

These individual approaches give each restaurant its own character, even when they share a wider Asian influence.

  • Michelin-starred chef Theodor Falser presenting a dish at Immenso
  • Mixologist crafting a signature cocktail at Selene Bar

From the Plate to the Glass

The thinking behind a dish does not end when attention turns to drinks.

Cocktail craft follows many of the same principles, from carefully chosen ingredients to techniques that shape flavour and presentation.

Across Kanika Hotels & Resorts, this creates a natural link between dining and mixology, carrying the same sense of craftsmanship from the plate to the cocktail glass.

Signature Cocktails in Cyprus and the Mixologists Behind them

At Amavi, a MadeForTwo Hotel, Head Mixologist Georgi Glavanov brings that creative process into the glass.

Existing Selene Bar creations such as Mr. & Mrs. Smith, Sixth Sense and Blood Moon each have a distinct identity, shaped by the balance of ingredients, flavour and technique.

Across Amavi, Amanti and the Olympic Lagoon Resorts, different bar settings extend this cocktail culture throughout the guest experience, giving each property its own character.

  • Couple enjoying signature cocktails at Selene Bar at Amavi
  • Mixologist preparing a signature cocktail at Selene Bar at Amavi

Cocktail Bars in Cyprus with
Their Own Atmosphere

Where a drink is served can be as important to the moment as what is inside the glass.

Across Kanika’s hotel bars in Cyprus, experiences move through different surroundings. At the Olympic Lagoon Resorts, venues such as You & Me Bar, Serenity Pool Bar, Blue Lagoon Bar and Grand Lobby & Terrace place drinks within distinct resort settings, from time beside the pool to an evening drink in the lobby or terrace atmosphere.

At Amavi and Amanti, the Selene bars bring cocktail craft into the MadeForTwo experience, while Saffire adds another bar setting at Amavi.

These surroundings change the rhythm of the experience, showing how the glass, the person who creates it and the place where it is enjoyed can work together.

  • Swim-up bar at Olympic Lagoon Resort Ayia Napa in Cyprus
  • Couple enjoying cocktails at Selene Bar at Amavi
  • Selene Bar interior at Amavi, a MadeForTwo Hotel in Paphos
  • Negroni Week cocktail at Selene Bar at Amavi

Selene Bar Joins
Negroni Week 2026

In September, that cocktail story connects Amavi with an international celebration.

From 21–27 September 2026, Selene Bar at Amavi will officially bring Negroni Week to Cyprus, joining the international cocktail celebration and charitable initiative organised by Imbibe Magazine.

The week celebrates the history and culture surrounding one of the world’s recognised cocktails while supporting Slow Food, Negroni Week’s official charitable partner. Selene Bar has registered as an official participant and made the required contribution through the Negroni Week platform.

For Selene, participation is a natural extension of its wider cocktail identity: an opportunity to explore an established classic through contemporary mixology while becoming part of a global food-and-drink occasion.

Its Negroni Week menu brings together Americano 88, Barrel Aged Negroni, Tropical Negroni and Carnelian, with a non-alcoholic option also forming part of the final programme.

The Tropical Negroni: Technique with a Low-Waste Detail

Among the Negroni Week creations, the Tropical Negroni provides a particularly clear look behind the glass.

Its preparation uses cocoa butter to infuse the Campari, introducing another flavour dimension through technique. But the process does not finish once the infusion is complete.

Instead of discarding the cocoa butter afterwards, it is repurposed to create part of the cocktail’s decoration or garnish.

It is a small but deliberate detail that reveals the thinking behind the finished drink: an ingredient serving more than one purpose while technique becomes part of both flavour and presentation.

  • Tropical Negroni cocktail at Selene Bar at Amavi

Beyond the Plate and Glass

Asian dining and cocktail culture at Kanika Hotels & Resorts is ultimately shaped by more than what appears on a menu.

It is found in the culinary influences behind Immenso, the techniques used in the kitchen, the people creating each experience, the craft behind a signature cocktail and the atmosphere surrounding the moment it is served.

Together, those details create a food-and-drink story that continues from the plate to the glass,  and gives every restaurant and bar its individual character.

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Sushi served at Immenso at Amavi overlooking the Paphos coas
Couple enjoying cocktails at Selene Bar at Amanti in Ayia Napa
Asian-inspired dishes at Immenso at Amavi in Paphos

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