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On the 10th of November there will be the First Pafos Sprint Triathlon in Pafos. The race consists of three sports activities: swimming, cycling and running. Part of the cycling and running route will take place in the streets of the Municipalities of Pafos and Yeroskipou. Starting time will be at 9:30 hrs from Yeroskipou Beach and will end approximately at 11:30hrs in the square of the Pafos Medival Castle. The race will cover 750 metres swimming, 18km cycling and 5km running. Participations in the race can be as an individual where you will do all three sports (swimming, cycling and running) or as a relay team where two to three people can share the sports. Minimum requirements to take part: In good health condition Able to complete the distance entered (and has done so in the past) Bikers must own a bike and a helmet Minimum age is 18, or below with a signed parent form (this is for anyone who wants their kids to take part) At Thanos Hotels we are very excited to take part in this great sport event. The race is open for participation to all Triathlon fans and generally to everybody who is involved in sports.
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Everyone is welcome to our Traditional Laiko Panayiri Night at the Village Square on Thursday 30th of May from 7.30pm to 10.00pm.

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We know that Cyprus is making headlines for the wrong reasons, however we wanted to let you all know that it's business as usual here at Thanos Hotels. We hope to welcome you to our properties soon

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Swimming Clinic at Anassa, supervised by a National Swimming Coach, Mr. Alexis Kyriakides, taking place on the 30th & 31st of March.

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Happy Woman's Day!
С 8 марта вас девочки

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Lamb shoulder - 1kg (boneless and cut into cubes 4cm)
Olive Oil - 20ml
Dry Red Wine - 100ml
White Onion - 200gr (sliced)
Peeled tomato - 100gr (chopped)
Bay leaves - 2pcs
Cumin powder - 2gm
Salt, pepper - to taste
Chicken stock - 0.5ltr (fresh is best)
Kefalotyri cheese - 100gr (shredded)

1. In a hot pan saute the lamb in olive oil until brown.
2. When lamb has nice golden brown colour on both sides, add the wine then reduce to half.
3. In another hot pan saute the onion until golden brown in colour, add after the tomatoes and the chicken stock.
4. In a heavy pot or baking tray add all together, season with salt, pepper, cumin powder and bay leaves.
5. Cooked in the oven 180C for 30-40 minutes.
6. Kitchen Tip-Before service we put on the top of the backed lamb, shredded Kefalotyri cheese and gratinate in a hot oven for 5 minutes.

Bon appetite!
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