FOOD & Drink

Cypriots make the most of their fresh produce and the abundant seafood, vegetables, pulses, grains and meat that make up the basis of a regular Cypriot diet.

One of the most famous concepts behind the way Cypriots eat is meze, those famous little plates of just about everything that seem to arrive from the kitchen on to your table in an endless stream. Dining meze-style is a great way to try a wide variety of Cypriot cuisine, but be warned: you’d better start on an empty stomach.

A traditional meze session could include dips like tahini, taramosalata and plenty of bread; lots of olives; spanakopita (a spinach and feta cheese pie wrapped in filo pastry); vine leaves stuffed with rice and meat; yemista (stuffed vegetables with lots of garlic), casseroles and stews, and the famous souvla (chunks of meat threaded on a spit and grilled over charcoal)

Halloumi is the famous traditional white cheese of Cyprus which has been made on the island for hundreds of years from sheep’s milk. Halloumi is extremely versatile and is eaten in Cyprus grilled, fried (in slices as part of a cooked breakfast), in salads, and stuffed inside ravioli.