Open to cooling sea breezes in an elevated position above the pool, our day-to evening taverna is the place to linger over the local fishermen’s daily catch, mezze, salads and soft-as-a-cloud Anassa-made focaccia – perfectly paired with a glass of chilled Paphos Rosé.
Pelagos brings Cypriot abundance to the table, from Grilled Octopus Souvlaki to homemade rose-infused yoghurt ice-cream with flowers and herbs from our gardens. Executive Chef: David Goodridge
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What’s the occasion? Big birthday party, exclusive exhibition, lucrative launch, brand brainstorm, corporate retreat, baby shower or family reunion? Our team is ready and waiting to pick up the personalised planning reins.