Cyprus Food and Drink
Food in the Republic of Cyprus reflects the island's position between Greece, the Middle East and the eastern Mediterranean. Meals are highly social and are often shared over long lunches or evening gatherings, particularly in taverns and family-run restaurants. Olive oil, grilled meats, fresh vegetables, herbs and cheese form the basis of much of the cuisine, while seafood features prominently in coastal areas.
Meze is one of the defining elements of Cypriot dining culture. Rather than a single dish, a meze consists of a large selection of small plates that may include dips, salads, grilled meats, seafood and local specialities served gradually over several courses. In many traditional taverns, ordering a meze is considered part of the overall dining experience rather than simply a meal.
Halloumi cheese is Cyprus's best-known culinary export and appears widely in salads, sandwiches and grilled dishes. Other common foods include souvlaki (grilled meat skewers), sheftalia (herb-flavoured sausages wrapped in caul fat), slow-cooked lamb, fresh bread and village-style salads. Desserts and sweets often reflect Middle Eastern influence, with pastries, nuts, honey and syrup-based desserts widely consumed.
Wine production in Cyprus dates back thousands of years, and local wines remain an important part of the island's culture. Commandaria, a sweet dessert wine produced in the Troodos foothills, is regarded as one of the world's oldest named wines still in production. Beer, coffee and strong spirits such as zivania are also widely consumed.
Reservations are advisable at popular seaside restaurants and traditional taverns during the busy summer season.
Halloumi: Cyprus's famous semi-hard cheese made traditionally from sheep's and goat's milk, often grilled or fried and served with salads, bread or watermelon.
Sheftalia: Small Cypriot sausages made from minced pork or lamb mixed with herbs and wrapped in caul fat before grilling.
Souvlaki: Grilled skewers of meat, usually pork or chicken, commonly served in pita bread with salad and sauces.
Kleftiko: Slow-cooked lamb traditionally baked in a sealed clay oven until extremely tender.
Kolokasi: A root vegetable similar to taro, usually cooked in tomato-based stews with pork or chicken.
Koupepia: Vine leaves stuffed with minced meat, rice and herbs, similar to dolmades found elsewhere in the eastern Mediterranean.
Loukoumades: Small fried dough balls drizzled with honey or syrup and sometimes sprinkled with cinnamon or nuts.
Commandaria: Sweet amber-coloured dessert wine produced in the Troodos foothills and regarded as one of the world's oldest named wines.
Zivania: A strong grape-based spirit traditionally produced in mountain villages.
Cyprus coffee: Strong, unfiltered coffee served in small cups, similar to Greek or Turkish coffee and central to everyday social life.
Tipping around 10% for good service is customary in restaurants and cafés if a service charge has not already been included.
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