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| ...Schönheit streichelt die Seele... die idyllische Umgebung und das stilschöne, gepflegte Haus, machen aus dem Ausflug zum Seewirt ein Genusserlebnis. ...der Tisch lädt ein...
zum feinen Ambiente gehört natürlich auch ein stilvoll gedeckter Tisch. ...unter freiem Himmel...
auf unserer Terrasse direkt am Thumseestrand lässt es sich vorzüglich feiern und schlemmen. Und anschließend empfehlen wir einen kleinen Ruderausflug in den hauseigenen Booten. ...Chillig...
an Seewirts weißen Thumsee-Strand kann man sich bei entspannter Musik in die Karibik oder nach Ibiza versetzt vorkommen - h e r r l i c h! |
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| Dining at the Four Seasons is a pleasure in itself. The Hotel caters for all tastes and occasions and has four Restaurants offering a large range of local and exotic dishes in elegant surroundings complimented by live music.
"Cafe Tropical", the perfect setting for a meal or snack in a relaxing atmosphere.
The gourmet "Palace Restaurant" ,appointed member of the Chaine des Rotisseurs and "Seasons Oriental" Restaurant have been awarded the highest Gastronomy Award for three consecutive years.
"Seashells" restaurant operates during the summer months and serves the best in fish and seafood in a romantic ambience. |
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The specialist in food and wine photography Herbert Lehmann. Based in Vienna, Herbert workes worldwide in the field gourmet photography, architecture, still-live, cookbooks and portraits not only of people in kittchen and cellar.
"Quality, Experience, Reliability. Photography to match your brief or my own creative image. I have extensive experience in all formats and lighting techniques and work throughout the world both in studios and on location using the very best materials" |
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| Halloumi (Greek χαλούμι, Turkish hellim, Arabic حلوم ḥallūm) is the traditional Cyprus cheese well known worldwide for its unique taste. It is distinguished for its quality and taste. Its the only kind of cheese which can enjoyed in such a variety of ways. |
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| Cypriot cuisine is shaped by the island's Mediterranean climate, geography, and history. Reflecting the two dominant populations, Cypriot cuisine has evolved as a fusion of Greek and Turkish cuisines, with local twists on well-known dishes. Further influences are evident from the neighboring Levant countries, with similarity to Lebanese cuisine. There are remnants too of French, Italian, and Anglo-Saxon influences stemming from the island's occupation by the French Lusignans, the Venetians, and the British. Modern western cuisine (especially fast food) has an increasing influence on the day-to-day diet on the island. The names given to the foods of the Cypriot cuisine are different amongst the two dominant populations. |
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| Ouzo (ούζο) is an anise-flavored aperitif that is widely consumed in Greece. Similar aperitifs include pastis (France), arak (from the Levant) and raki (from Turkey) although, in Greece, raki is generally not anise-flavored. Its aniseed flavor is also similar to the anise-flavored liqueurs of sambuca (Italy) and patxaran (Bilbao, Spain) and the stronger spirits of absinthe (France) and a variation of Mastiha (Chios, Greece). It can be consumed neat or mixed with water. |
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