Le Beaujolais Nouveau 2022 est arrivé!

“The new Beaujolais has arrived!” at Elysium!

One of the most frivolous and animated rituals, will take place at the Elysium on Friday, 22nd November 2019.

Elysium along with La Maison du Vin, which is the exclusive importer of Beaujolais Nouveau from the famous Maison du Albert Bichot, are offering the opportunity to the wine and food lovers to savour wines as well as the superb menu prepared by the hotel’s chefs for the occasion, at the “Beaujolais Nouveau Oeno-gastronomic Dinner 2019”.

The Beaujolais Nouveau 2019 will be served during the pre-dinner reception and the first course of the dinner. The oeno-gastronomic experience will be enriched with the Beaujolais-Villages 2017, Albert Bichot, with a penultimate tasting of one of the greatest wines of the Beaujolais Villages region, the Fleurie “La Madone” 2017, Albert Bichot.

The pre-dinner reception commences at 20:00hrs, followed by dinner in the Epicurean Restaurant with live entertainment. We will be very pleased to welcome you at Elysium. It would be a pleasure to share this sublime evening with you and enjoy this gastronomic experience.

€83.00 per person including the wines - View Menu

For any additional information and bookings, please contact our Reservations Department on 2684 4444, or via email reservations@elysium.com.cy (R.S.V.P by Tuesday the 19th of November 2019).

Should you wish to combine this event with an overnight stay you can do so at a special rate of €110.00 per room (double occupancy) in a Deluxe Bedroom with inland view, including the Elysium’s sumptuous breakfast buffet. (Prices are inclusive of VAT and service charge).



Palette warmer

Foie gras cremeux, beetroot and apple

Beaujolais Nouveau 2022, Maison Albert Bichot




To start

Treacle cured Trout, Whipped tarama, Kohlrabi, light fish cream

Beaujolais Nouveau 2022, Maison Albert Bichot




To warm

Artichoke risotto, cured hens’ egg, winter truffle, preserved girolles

Beaujolais-Villages 2020, Albert Bichot




To Cleanse

Lemon sorbet with almond soil


To follow

Angus beef fillet, 12-hour slow-cooked cheek, onions 3-ways, sauce Beaujolais

Fleurie “La Madone” 2020, Albert Bichot



To indulge

Opalys chocolate mousse and namelaka, Cyprus quince sorbet, crisp sable

Muscat de Beaumes de Venise 2021, Vidal Fleury


To Finish

Coffee /tea and assorted petit fours

Chocolate lollipop with carob syrup

Pear and lime paté de fruit,

Pistachio and cranberry macaron

Citrus meringue served with nitrogen by the chefs