Koumis turns attention to food and drink

Deputy Minister of Tourism Kostas Koumis met with groups representing the wine and gastronomy sectors to discuss the promotion of local culinary and wine traditions.

The meetings included representatives from the Cyprus Chefs Association, the Cyprus Bartenders Association, and the Cyprus Wine Makers Association. The general manager of the deputy ministry of Tourism, Costas Constantinou, and other officials were also present.

Koumis spoke about the importance he attached to these sectors. He said: “The wine and gastronomy sector is one of the priority pillars of the deputy ministry, as it is among the comparative advantages of our country.” He highlighted the need for better coordination, training initiatives, and effective promotion strategies, inviting stakeholders to submit proposals for improvement.

He told the Cyprus Chefs that “gastronomy is a subject of utmost importance for the deputy ministry,” and discussed ways of enhancing the ‘Cyprus Breakfast’ programme in hotels. The chefs association presented proposals to promote Cypriot cuisine both locally and internationally.

The meeting with the Bartenders Association focused on hosting international conferences and competitions, representing Cyprus abroad, and promoting traditional spirits and cocktails. They also discussed the introduction of training programmes.

Finally, talks with the Cyprus Winegrowers Association centred on professional training, enriching the ‘Wine Routes’ initiative, and promoting Cypriot wine in hotels and internationally. Koumis said, “The objective of enriching the ‘Wine Routes’ is to attract more visitors and enhance their experience.”

Further proposals were made to promote Cypriot wine in hotels and leisure centres and to boost the Cypriot wine industry’s international profile.

After the meetings, discussions, Koumis said: “The meetings were held in a positive and constructive atmosphere, covering a wide range of topics related to the work of the Ministry of Tourism and the objectives for upgrading Cypriot wine and gastronomy.” There was a willingness to strengthen cooperation, aiming to maximise benefits for tourism industry, he said.