Cyprus cuisine

The cuisine of local Cyprus is clearly Mediterranean, but the influence of the Middle East gives it a unique twist. An example of this are the “mezedes”. It’s about 20 different dishes with regional products: green and black olives, potatoes with garlic sauce, vegetables in lemon, halloumi cheese (mix of goat and sheep cheese), snails in tomato sauce, octopus in red wine, etc. Everything is accompanied with bread and salads. Another very popular local delicacy is the “hiromeri”, smoked pork salted and marinated in wine.


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  • 1 dishes
  • 2 Seafood
  • 3 Dessert
  • 4 Wine
  • 5 Sources


  • The cuisine of Cyprus stands out for the intensity of its aroma, its color and its flavor. It also has an important quality, its ability to prepare dishes capable of pleasing all palates. We have the popular gyr , a bread cake filled with lamb or pork very cheap and easy to find in any establishment, even the most traditional dishes such as “moussaka”, a mince pie with aubergines and cheese gratin. This island has a whole range of food, culinary techniques and presentations that will not leave the traveler indifferent.
  • Some of the most representative dishes of Chipotra food are the so-called “mezzes”. This unique dish can be considered a representation of the country’s cuisine as it can be made up of up to 30 different meals. Diners will see how small dishes, each with a different option, fill the table with various tastings. One of the most typical flavors and that could best define the gastronomy of Cyprus is its “halloumi” cheese. Its flavor is different from any other that has been tried. In its preparation it is pressed with mint, which gives it a unique touch that makes it possible for “halloumi”, both raw and grilled or even fried, to be one of the main dishes on the menu of any restaurant .

Sea products

Sea products could be considered the maximum exponents of the most important Cypriot dishes. Any type of fish roasted on wood grills and accompanied by a lemon dressing, can be a delicacy. The octopus in wine or the original crab cakes are some of the many examples of dishes in which food and culinary techniques are perfectly combined. Another typical dish is fried small fish.

To accompany these dishes numerous possibilities are offered. Olives, snails with tomato, “koupepia”, a plate of rice with meat, or various sauces such as “tzantziki”, made with cucumber and yogurt , are just some of the options. However, in Cyprus there is a garnish par excellence, the orange. Any dish can surprise the visitor with an accompaniment made with this fruit, whose presence is inevitable at all banquets.


Regarding dessert, we must highlight bourekia (a fresh goat cheese fritter, flavored with cinnamon and orange blossom), galatopoureko (a phyllo pastry, filled with cream) or katäif (a sweet with almond and honey, with cylindrical shape and syrup bath), in addition to fresh fruit such as apple, orange, cherry, watermelon, etc.


Also, Cyprus has a tradition of almost 4,000 years in wine production. The island already provided them to the Pharaohs, Greeks and Romans. Names such as “Commandaria” – whose origin dates back to the times of the Crusades – and “Zavania” – a strong grape-based brandy that can reach up to 99% alcohol – are highly valued drinks in the country and the world.

However, not only alcoholic beverages stand out. The “airani” made from yogurt is quite refreshing. While the “soumada” (hot drink based on almonds) and Cypriot coffee, provide the heat and energy necessary for the mountain. The coffee is called “sketo” (without sugar), “metrio” (medium) or “glyko” (sweet), and it is always served with a glass of water.

In the past these flavors have been praised by travelers and poets. Today, doctors and specialists recommend the local diet for its low cholesterol and high vitamin content.

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