A Taste of Cyprus, Reimagained: Zambartas Winery | Enoteca Edition Finesse

There’s a version of Cyprus that most people—locals and visitors alike—have yet to taste. It’s found in sun-dried Mavro and Xynisteri grapes, patiently aged in oak for over a decade. In French culinary technique meeting Maroni halloumi. And in the story of a chef who left the South of France in the late 2000s and, almost by accident, discovered the one winery that reminded him of home, the Zambartas Winery.

On 11 July, that version of Cyprus will be served at Enoteca Edition Finesse, Maroni, where the restaurant joins Zambartas Winery for a one-night-only dining experience celebrating the dialogue between food and wine. The evening also marks a significant milestone for the family-run winery as it continues to celebrate 20 years of crafting wines that express the character, landscape and terroir of Cyprus.

A friendship twenty years in the making

Long before this dinner was conceived, there was a shared appreciation for craftsmanship.

When chef and restaurateur Christoph Heckenbuecker arrived in Cyprus in the late 2000s, the island’s boutique wine scene was only beginning to take shape. Coming from the South of France, he wasn’t sure what to expect. Then he met the winemakers, Akis Zambartas and his son, Marcos.

“I immediately recognised the quality of their wines,” Christoph recalls. “They reminded me of home.”

That first encounter grew into a relationship that has evolved alongside both the winery and the restaurant. Today, as owner of Edition Finesse, Christoph works alongside Head Chef Thomas Kluba, whose career has included preparing dishes for figures such as former German Chancellor Angela Merkel and Paris Hilton. Together, they continue to shape the restaurant’s internationally inspired cuisine while celebrating the flavours and ingredients of Cyprus.

Over the years, Christoph has admired how Zambartas Winery has remained true to its philosophy while continuing to evolve. He points to wines such as the Semillon–Sauvignon Blanc blend, inspired by the classic white wines of Bordeaux, and the Lefkada–Shiraz, whose structure reflects French influence while expressing a distinct Cypriot identity.

For Zambartas Winery, now celebrating its 20th anniversary, the collaboration marks more than a special dinner. It also coincides with the launch of the estate’s first traditional-method sparkling wine, which the family describes as “an exciting new chapter” for the winery. Partnering with Edition Finesse, they say, was a natural choice, bringing together a shared commitment to craftsmanship, hospitality, and creating memorable experiences through food and wine.

Inside the menu: French technique with Cypriot soul

At Edition Finesse, every course tells the same story from a different perspective: global culinary influences brought to life through the flavours and ingredients of Cyprus.

Inspired by the refined cooking of Alain Ducasse, the 11th July menu remains rooted in the island. Maroni halloumi is transformed into a delicate mousse with watermelon, mint, and candied walnuts, while pappardelle with porcini cream is finished with Kefalotyri instead of Parmesan, a subtle nod to local produce. The centrepiece, slow-cooked beef accompanied by a red-wine mirror and truffle-mashed potatoes, takes the collaboration one step further by incorporating the very wine served alongside it.

The pairings were never an afterthought.

“We start with the menu and build the selection around flavour, texture, intensity and progression throughout the evening,” Marcos Zambartas explains. “A well-structured pairing can show the wines in a different light, helping guests understand their versatility, balance and place at the table.”

The evening begins with the winery’s newly launched traditional-method sparkling wine, then moves through its Krasochoria PDO range. The finale belongs to the Lefkada–Shiraz, showcased both in the glass and as the foundation of the red wine mirror accompanying the main course. “To use it for the wine mirror and drink it,” Christoph says, “will represent one of the best combinations.”

Reimagining Cypriot cuisine

For Christoph, the menu isn’t about reinventing Cypriot food; it is about revealing it differently.

“It is the combination and a new interpretation of Cypriot ingredients,” he explains.

That philosophy runs throughout the menu. Halloumi is presented with the finesse of contemporary French cuisine, Kefalotyri replaces Parmesan in a classic pasta dish, and locally grown lemons find their place in a traditional French tart. Rather than competing with international cuisine, Cypriot ingredients become part of it.

The same philosophy underpins Zambartas Winery.

Founded in 2006 by Akis Zambartas, the family winery has spent two decades championing Cyprus’s indigenous grape varieties, including Maratheftiko, Xynisteri, Promara and Yiannoudi, while allowing the vineyards of Krasochoria to speak for themselves. At a time when many indigenous grape varieties were still overlooked, Zambartas believed Cyprus’s identity would be found by understanding its own landscape.

More than a pairing dinner

For both Christoph and Marcos, the evening is about far more than matching food with wine.

Zambartas hopes guests leave with a deeper appreciation of the quality, diversity, and potential of Cypriot wines, along with the confidence to explore food-and-wine pairings beyond the restaurant. Christoph hopes they discover something equally important: that local ingredients can sit comfortably alongside the elegance of international cuisine. 

“With the traditional-method sparkling, Zambartas completes the picture of a winery that feels international in outlook but deeply rooted in Cyprus,” he says. “I can’t wait to kick off the evening with it.” 

The evening is not about a winery presenting its wines or a restaurant showcasing a menu. It is a collaboration rooted in a shared belief that the most compelling expressions of Cyprus emerge when tradition is reinterpreted with purpose and respect. For one night only, that dialogue will unfold course by course, glass by glass.

Seats for 11 July are limited. For those seeking the meeting point of two decades of winemaking and a lifetime of culinary craft, reservations are now open. For Reservations call 99673453

About Zambartas Winery

Located in Agios Amvrosios, a Krasochori (winemaking village) in Limassol, Zambartas Winery is a family-run estate dedicated to expressing the character of Cyprus through its indigenous grape varieties, including Maratheftiko, Xynisteri, Promara and Yiannoudi. Founded in 2006 by the late Akis Zambartas, the winery has become synonymous with authenticity, terroir and thoughtful innovation.

Today, under the stewardship of Marcos Zambartas, that philosophy continues through sustainable viticulture, a commitment to quality, and wines that reflect the island’s unique landscape. Looking ahead, the winery remains focused on showcasing the diversity and potential of Cypriot wine while helping shape its future for generations to come.