Our Story
Being the youngest of a family of 5 siblings, Tony was brought up and nurtured in a strong and loving family environment in Limassol, Cyprus.
Part of that time was living right next to the Mediterranean Sea. From a very young age, Tony became mesmerised by this deep blue force of nature. He also spent a lot of his childhood however with his grandparents on his mother’s side who lived in the mountains and were Greeks originating from Mikra Asia (Asia Minor) before they settled to the Island of Cyprus.
Considered in the USA as Branzini and in French called Loup de Mer – bar. A sweet and delicate fish, the Sea Bass is popular all over the word lending itself to a diverse range of cuisines from spicy middle eastern dishes to subtle mediterranean flavours...
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There are several fish that come under the title of ‘Bream’ but the Mediterranean gilt-head Bream is without question the tastiest. They have a succulent, white flesh that is ideal for grilling, baking and frying either whole or as fillets. Although viewed as...
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The iTQi “Superior Taste award” is the only stamp of quality in taste granted by food and drink opinion leaders that are Michelin starred Chefs and Sommeliers. Their jury comprises of members of the most prestigious culinary institutions of Europe and during the tests...
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