Cyprus Food and Drink Guide: What to Eat and Drink

A taste of Cyprus

Cypriot cooking sits at the crossroads of Greek, Turkish and Middle Eastern flavours, built around fresh vegetables, grilled meat, olive oil and herbs. Meals are social, slow and generous.

Signature dishes

• Halloumi the island's famous semi-hard cheese, best grilled until golden and squeaky
• Souvla large chunks of pork or lamb slow-roasted over charcoal, the Sunday classic
• Kleftiko lamb sealed in a clay oven for hours until it falls off the bone
• Sheftalia herby minced-meat sausages wrapped in caul fat and grilled
• Stifado rich beef-and-onion stew flavoured with cinnamon and red wine

Meze, the heart of the table

The meze is a parade of small plates, often 15 to 30, that can last hours. Expect tahini, taramosalata, olives, grilled vegetables, snails, octopus and more. A full meze in a village taverna costs roughly 20 to 30 euros per person and you will not leave hungry.

Street food and snacks

• Souvlaki and gyros in warm pita with salad and tzatziki
• Koupes crunchy bulgur shells filled with spiced meat
• Tahinopita and eliopita tahini and olive breads from the bakery
• Loukoumades honey-soaked fried dough, ideal warm

Drinks

• Coffee order a Cypriot coffee sketo (no sugar), metrio (medium) or glykys (sweet)
• Commandaria an ancient sweet dessert wine, one of the oldest named wines in the world
• Zivania a fiery grape spirit; ouzo and local beers Keo and Leon are everywhere
• Soumada a refreshing non-alcoholic almond drink

Dining tips and etiquette

• Lunch runs roughly noon to 3pm, dinner from 8pm onward; villages eat late
• A 10 percent tip is appreciated but not obligatory
• Sharing is normal; ordering meze for the table is the friendliest choice
• Book ahead for popular tavernas on weekends, especially for souvla
• Tap water is generally safe but many prefer bottled

Stay connected in Cyprus

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