Local Food
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With Arabic influences, Cyprus food is simple with the wonderful flavours coming from a variety of herbs and spices. Cyprus food is often flavoured with cumin and cinnamon, a great dish to try is Stifado – a hearty stew with plenty of onions, red wine and herbs and spices.

Coriander is also widely used on the island, with a favourite dish being Afelia, tender pork cubes cooked again with lots of red wine and crushed coriander. Other specialities of Cyprus include various mouth watering dips, made from yoghurt, mint and garlic served with homemade bread and fresh crisp salad.

Some of the best Cyprus food can be found in small, traditional tavernas found in most villages. When choosing a taverna, try and find one where the locals eat, as this will guarantee good food and some of the famous Cyprus hospitality you will have heard about. One of the most popular Cyprus foods is Halloumi cheese, a delicious goat’s cheese which can be eaten cold or better still grilled with a splash of olive oil and served with Lounza, the Cyprus version of bacon.

As already mentioned, Zivania is the local spirit, which is very popular with the locals, who seem to have become immune to the very high alcohol content! If something a little more refreshing is for you, try a Brandy Sour, a long drink introduced to the island by the British soldiers based here. Chances are you will be offered Cyprus coffee after your Cyprus food Meze, it is quite different from the coffee you will be used to, but Nescafe is also widely available here if you prefer.

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Tzatziki Dip
Cucumber, Olive Oil, Garlic and Yogurt.

Greek Salad
Tomatoes, Cucumber, Onions, Feta Cheese and Lettuce are the main ingredients,variations may also include Peppers, Olives, Oregano and Capers.

Tahini Dip
Derived from crushed Sesame Seeds,
narrowed and blended with Garlic and Olive Oil.

Halloumi Cheese
A must taste Cypriot Cheese made from goats milk and served either fried or grilled.

Anari Cheese
Similar to Ricotta, this soft Cheese is mainly used as a dessert along with Carob Syrup or Honey. When this Cheese becomes mature it is used as a grated cheese for Pasta.

Hiromeri
Leg of Pork which is marinated and spiced usually with red wine.

Green Olives
Olives with dressing of Lemon, Garlic, Herbs, Coriander Seeds and Oil.

Octopus in Wine
Pieces of Octopus in Wine Sauce and
Bay leaves with Onion slices.

Kalamari
Fried Squid marinated with flour.

Seftalia
Grilled Pork Rissoles with Pepper and Onions.

Lountza
Smoked Pork Fillet soaked for days in Wine and Oregano and also other spices such as Pepper, preserved with Salt and when dry fried or grilled.

Moussaka
Aubergines or Courgettes sliced length ways, Potatoes, Onions, Minced Beef or Lamb, Red Wine, Tomatoes, Oregano and Olive Oil. Finished with thick cream on top with grated Cheese topping.

Afelia
Pork diced, cooked in Wine and crushed Coriander.

Kleftiko
Lamb, usually cooked for many hours in a clay oven that has been pre-heated, is covered with net and aluminium foil and placed in the oven for 5-6 hours

Galatoboureko
Made with Filo pastry and Milk Cream filling all soaked in Syrup.