It is believed that civilisation started at the table and that variety is the spice of life, this is certainly true of Cyprus. During ancient times Cyprus was known for its luxury to both the Gods and to mere mortals.
The most important place in any Cypriot village is the traditional coffee shop. This is a place for meeting friends and whiling away the hours playing backgammon. If you like your coffee strong you’ll love the coffee in Cyprus.
Tavernas and restaurants will all offer an international menu, but the Cypriots are proud of their traditional cuisine. A traditional favourite at Cypriot festivals and fairs is Souzoukko. This is made by dipping strings of nuts in heated grape juice until the confection solidifies.
When you order Meze (typically less than CYP 10), you will be served a collection of appetisers which are in the form of a selection of up to 20 small dishes consisting of various cheeses, tomatoes, olives, homous, squid, shrimps, succulent pieces of chicken and smoked ham and stuffed vine leaves.
Moussaka is a traditional Cypriot dish made of minced lamb or beef covered with layers of sliced potato and aubergine which is served straight from the oven in earthenware bowls with a generous sprinkling of spices.
Souflakia or kebab are either pieces of lamb or pork skewered and roasted on a charcoal fire and served with chopped onions. The meat is sometimes served in pitta bread with natural yoghurt and onions.
Kleftiko, is a very popular slow-cooking method for meat, fish or vegetables. Other famous dishes include grilled or fried fresh fish, such as synagrida, fagree, red mullet and trout.
Local Food
Afelia - pork cooked in red wine and crushed coriander seeds
Avgolemono Soup - egg and lemon soup
Baklava - fillo pastry with nuts and syrup
Bourekia - small puff pastries with meat, cheese or cream cheese filling
Daktyla - almond finger pastries
Elioti - olive bread
Fasolia - haricot beans cooked in a casserole
Feta - salty white cheese crumbled on village salads
Flaounes - Cypriot Easter cakes made from cheese and spices
Glyko - preserved fruits in syrup
Halloumi - firm goats or ewes milk cheese, often served grilled
Hiromeri - marinated, smoked and pressed ham
Houmous - dip from soaked, crushed chickpeas
Kalamari - squid
Keftedes - meat balls with mint
Kleftiko - lamb wrapped in foil with herbs and baked in a sealed oven
Kolokotes - pastries stuffed with red pumpkin, raisins and pourgouri
Kotopoulo - chicken
Koupepia - stuffed vine leaves
Koupes - cigar shaped wheat cases with meat filling
Loukoumades - small doughnuts served in syrup
Lountza - smoked and marinated loin of pork
Louganika - local sausages
Moussakas - layers of minced beef, spices and veg with cheese topping
Octapodi Krasato - octopus in red wine
Pitta - flat envelope of inleavened bread
Pourgouri Pilafi - pilaf of cracked wheat
Ravioli - pasta stuffed with halloumi and mint
Resi - wheat and lamb pilaf, seved traditionally at weddings
Rizogalo - rice pudding served with sprinkled cinnamon
Sheftalia - minced pork and herb rissole
Souvla - large chunks of lamb cooked on a spit
Souvlakia - kebabs
Stifado - rich beef and onion stew
Tahini - sesame seed paste, served as a dip
Taramosalata - dip made from smoked cod roe
Tigania - omelette with courgettes, mushrooms or artichokes
Ttavas - a stew cooked in an earthenware pot
Tzantziki - yoghurt, cucumber and mint dip