Cyprus Cuisine
We have highlighted some of the local delicacies & drinks that you can’t leave the island without tasting.
Cyprus coffee:
Thick and strong enough to wake the dead. Often served with a glass of water, it’s one not to miss if you are a coffee lover.
Frappe:
A cold coffee with plenty of froth, perfect for that caffeine kicks on a hot summer’s day.
Fish:
The local fresh fish is normally sea bream and rainbow trout from Troodos usually served grilled in most tavernas.
Calamari:
Served deep fried in batter or grilled, it is normally fresh and makes foe the perfect starter or meze dish.
Commandaria:
The amber coloured sweet dessert wine is a must try.
Halloumi Cheese:
The most famous cheese product of Cyprus. Served for breakfast, lunch or dinner, grilled or fried.
Souvlaki:
Small pieces of lamb or pork grilled on skewers & served In pitta bread with cucumber, tomatoes and onions.
Sheftalia:
Traditional Cypriot sausage made from mincemeat, onion, pepper & parsley.
Brandy Sours:
Best served cold & by the pool, Alcoholic cocktail containing Cyprus brandy & lemon.
Zivania:
Normally served after dinner this local spirit made from distilled grapes is strong stuff.
Lamb Kleftiko:
Tender leg of lamb cooked in clay ovens. Mostly served with potatoes cooked in the juices of the meat.
Meze:
No trip to Cyprus is complete without sitting down to a meal consisting of many small courses.