President Nikos Christodoulides will welcome European heads of state and government at the Filoxenia in Nicosia on Friday, hosting an informal meeting on the sidelines of Cyprus's Presidency of the Council of the EU.
The summit features a special lunch curated by the late Michelin-starred chef Andreas Mavrommatis, renowned for blending Cypriot traditions with French culinary scene.
The menu opens with royal sea bream tartare, accented by Greek roe, fennel, saffron espuma, and a Xinisteri wine-infused fumet gelee, finished with tarragon condiment.
Vegetarians will enjoy zucchini cannelloni stuffed with briam-style filling, served in a zucchini and basil sauce.
Main courses include farm-raised veal stuffed with morels, seasonal vegetables, and Commandaria wine jus, while the vegetarian alternative is grilled eggplant with tomato confit compote, seasonal vegetables, and parsley condiment.
Dessert offers a pistachio tart with rhubarb compote and raspberry sorbet, or a refreshing fruit salad.
Lunch will precede discussions on the new Multiannual Financial Framework (MFF), a key dossier for the Cypriot Presidency, as well as energy security, regional developments, and the EU’s long-term budget.
On the same day, President Christodoulides will also host leaders from Egypt, Lebanon, Jordan, Syria, and the Secretary-General of the Gulf Cooperation Council.
“This expanded gathering is not only symbolic but carries substantial political weight. It creates a direct channel for exchanging views on common challenges and emerging opportunities for cooperation between the EU and regional partners, reaffirming Cyprus’s role as a bridge between Europe and the Middle East,” said European Affairs Deputy Minister, Marilena Raouna affirming the meeting's significance.
