There’s a cultural ritual to Cypriot mezze; a curated sequence of small dishes placed in front of you one after another in a never-ending stream of delicious plates designed to showcase the breadth of the island’s culinary traditions.
It’s not really like any other meal you will experience anywhere else, and it wasn’t until I sat down in the dining room of a quaint, whitewashed tavern tucked into the foothills of the Troodos Mountains that I began to realise the extent to which this unique form of dining is so intricately ingrained in Cypriot dining traditions. This isn’t any regular meal; this is embarking on a two-hour odyssey.
The Mezze, and the roots of Cypriot cuisine in general, lie in the island’s long history as a crossroads of empires: Ottoman, Greek, Levantine and Middle Eastern influences are all intermingled, leaving behind a culinary tapestry defined by shared plates and communal dining. The practice evolved in rural households: when guests could arrive unexpectedly, and families offered whatever they had, from olives, bread, fresh cheese, and a handful of greens to complex stews. Over time, restaurants formalised the tradition into the expansive, multi-course feast known today.
The owner, a silver-haired man with sun-creased cheeks, simply smiled, set down a couple of jugs of jug of local wine, and said, “Siga-siga… slowly.” Then the plates began to arrive, one after another in what felt like a blow by blow introduction to the best of what this island has to offer: A dish of glistening olives steeped in citrus oil; warm pita folded in a basket; a trio of dips, tahini, taramasalata, and a rough, garlicky tzatziki along with a glistening, fresh Greek Salad. Before I could finish one plate, another appeared: grilled halloumi, edges sizzling; sheftalia still crackling from the charcoal; a small clay pot of afelia, the aroma of red wine and coriander drifting across the table. Even when you think the meal is over, you are informed that you have only worked your way through the starters.
A typical mezze can range from a modest ten dishes to an extravagant twenty-five, often moving from light appetisers of pita and dips, to vegetable fritters, grilled meats and casseroles. It’s a quick guide to understanding Cypriot life: the value placed on seasonal produce, the respect for local suppliers, and the unhurried approach to eating that defines evenings, or long lunches, on the island.
Cypriot cuisine is Mediterranean at its core and has similarities with other nations that line this stretch of sea. You’ll find sun-ripened tomatoes, olive oil, wild herbs, and citrus, but it has its own distinctive character shaped by both the geography of the country its traditions. In the mountains, dishes are heartier: slow-cooked lamb, foraged greens, and oven-baked stews. On the coast, menus lean toward grilled fish, octopus, and salads brightened with lemon and mint. Across the island, communal eating remains central: food is shared, stretched, and savoured.
Must Eat Dishes in Cyprus
The following list brings together the essential, must-eat dishes in Cyprus, highlighting the foods that best represent the country’s everyday eating culture and traditional specialities, from street food staples to long-established taverna classics.
Halloumi
Cyprus’s best-known cheese isn’t just any dairy product, but a cultural product with legal and historical protection. Traditionally made from sheep’s and goat’s milk (and sometimes a small proportion of cow’s milk), halloumi has been produced on the island for centuries as a way to preserve fresh milk in a warm climate. Its distinctive semi-hard texture and high melting point come from a unique production process in which the curds are reheated in whey and then folded with wild mint before being brined. This gives halloumi its characteristic squeak when bitten and its ability to be grilled or fried without losing shape.
For generations, halloumi was made in mountain villages by shepherding families and small dairies, often in large batches after morning milking. It became a cornerstone of the rural diet because it kept well in brine and could be eaten fresh, matured, or even dried. By the 20th century, it had become a symbol of Cypriot identity and one of the island’s most important agricultural exports.
In 2021, the European Union granted halloumi Protected Designation of Origin (PDO) status under the names Halloumi (Χαλλούμι) and Hellim, legally recognising it as a product that can only be made in Cyprus according to traditional methods. This status protects both the cheese and the communities behind it, requiring production to follow strict specifications and prioritise sheep’s and goat’s milk.
Souvla
The king of Cypriot feasting, and often served as part of a Mezze, souvla consists of large chunks of pork, lamb or chicken threaded onto long skewers and roasted slowly over charcoal. Unlike smaller Greek souvlaki, souvla takes a little longer to prepare: the meat is turned occasionally for up to two hours, resulting in a crisp exterior and a juicy interior.
Its smaller cousin, souvlaki, is worth tasting too. A Cypriot street-food essential: small cubes of pork or chicken grilled on skewers are folded into warm pita with salad and tahini. While similar to Greek souvlaki, the Cypriot version typically uses thicker, fluffier pita and a heavier hand of lemon and parsley.
Sheftalia
Although this may reveal my palette to be less refined than I would like you to believe, I have a great fondness for sausages in all varieties: from a Cumberland with a fry-up to a German bratwurst and every other possible variation. It’s very rare that I meet a sausage that I do not like. However, having said this, I found Cypriot sausages, or sheftalia, to be a bit of an acquired taste.
These traditional pork or lamb sausages are wrapped in caul fat rather than casing, giving them a delicate, almost creamy texture once grilled. The mixture, often packed with herbs, varies slightly from village to village, meaning that each one you try is likely to be different. I found the flavour to be a little too earthy, and while I didn’t particularly enjoy most of the sheftalia I ate in Cyprus, I had a delicious version of this dish at the Symposio Tavern in Pelendri.
Kleftiko
My favourite thing to eat in Cyprus, Kleftiko is also one of country’s most iconic meat dishes Its name comes from the Greek word kleftes (κλέφτες), meaning ‘thieves’ or ‘bandits, derived from the fact that the dish is traditionally associated with mountain rebels who supposedly stole lamb and cooked it secretly in sealed, underground clay ovens to avoid releasing smoke or smell. Whether myth or reality, this story captures the spirit of the dish perfectly: slow cooking that transforms tough cuts of meat into something impossibly tender.
Authentic Cypriot kleftiko is almost always made with lamb on the bone, rubbed with salt, lemon, oregano, garlic and bay before being sealed inside parchment or clay pots. The meat is then cooked for many hours in a sealed oven, trapping moisture and aroma so the lamb effectively steams in its own juices. Potatoes and other vegetables are often tucked around the meat to absorb the lemony, herb-scented fat, coming out soft and richly flavoured.
Historically, kleftiko was tied to rural, communal life. Villagers would take prepared joints of meat to the communal bakery ovens, leaving them overnight to cook in the residual heat. Even today, the best versions are found in small, family-run tavernas or villages where traditional clay ovens are still used.
What sets kleftiko apart from other Mediterranean lamb dishes is its texture rather than heavy spicing. Instead of aggressive seasoning, the long, sealed cooking creates meat so soft it can be lifted with a spoon, infused with clean flavours of lemon, bay and slow-roasted fat.
Over the course of my most recent trip to Cyprus, I had multiple kleftikos acoss a number of days in different villages, with each being completely unique; not only did the texture of the lamb vbary, but also the tastes, herbs and the way that it’s served. However, every time, it was the perfect centrepiece to end a long mezze lunch or dinner.
Moussaka
One of the region’s most well-known dishes, this beloved comfort food is typically made from layers of aubergine and potatoes, minced meat, and béchamel. While it’s more closely assosiated with Greece, you’ll find mousakka on menus in Taverns all over Cyprus and as a course in mezze feasts.
Kolokasi
Taro root, known locally as kolokasi, arrived in Cyprus likely via ancient Egyptian trade routes. It grows particularly well in the fertile soils of the Famagusta region. Stewed with pork or chicken, lemon, and celery, it’s a warming dish enjoyed especially in winter. It is also sometimes served in the form of a mash, which I sampled at Dionysus Mansion in Limassol, topped with their tender lamb kleftiko.
Fresh Seafood
Being an island nation surrounded by the Mediterranean Sea, fresh fish is an essential part of the Cypriot diet, shaped by its long coastline and centuries of small-scale fishing. Most of what appears on the table is brought in daily by local boats, and in seaside tavernas, the ever-changing choice from the morning’s catch is often written on chalkboards or displayed on ice, ready to be grilled whole with nothing more than olive oil, lemon and a scattering of oregano.
Larger, whole-cooked fish such as sea bream (tsipoura) and sea bass (lavraki), firm-fleshed fish that hold up beautifully to charcoal grilling, are the centrepiece of the Cypriot seafood table. Octopus is another island favourite, traditionally tenderised by being beaten against rocks, then slow-braised in its own juices before being char-grilled. Calamari, either lightly floured and fried or charred quickly over coals, appears everywhere.
Smaller fish such as sardines and anchovies are generally served simply, flash-fried or grilled whole with lemon squeezed over the top. In more traditional kitchens, you’ll also find cuttlefish cooked in its own ink, prawns sautéed with garlic and tomato, and fish baked slowly with potatoes, onion and white wine in clay dishes.
Afelia
Afelia is pork marinated in red wine and crushed coriander seeds, then cooked slowly until it’s deeply aromatic. The flavouring reflects Cyprus’s native herbs, as coriander grows wild across the island, and its historic wine culture. Served with bulgur, it’s a staple of village taverns.
Stifado
This classic, comforting stew, made with beef or rabbit, shallots, tomatoes, vinegar, and cinnamon, has Byzantine roots. The sweet-spiced profile echoes Cyprus’s blend of Mediterranean and Near Eastern influences, with each household or tavern having its own version.
Pilafi Pourgouri
This bulgur pilaf is central to Cypriot meals, made by sautéing fine wheat grains with onion and tomato before simmering until fluffy. Often paired with yoghurt, grilled halloumi or as a filling to gemista, it dates back to early agricultural communities on the island.
Koupepia
Stuffed vine leaves, widely known as dolmades in Greece, are called koupepia in Cyprus and typically include minced meat, rice, tomato, and herbs.
They are one of the most beloved and recognisable dishes in Cypriot home cooking, and a dish that sits somewhere between everyday comfort food and special-occasion centrepiece. While they resemble Greek dolmades, Cypriot koupepia have a distinct local identity, shaped by the island’s climate, herbs and long tradition of stuffed vegetables.
At their core, koupepia are vine leaves stuffed with a mixture of minced pork or beef, rice, finely chopped onion, ripe tomatoes, parsley and plenty of fresh mint. The use of mint is particularly important in Cyprus, giving the filling a lighter, more aromatic character than many versions found elsewhere in the region.
Their history stretches back centuries, influenced by Ottoman-era cooking traditions where stuffing vegetables and leaves became a way to stretch small amounts of meat and grain across large families. In Cyprus, the dish took on a strong communal role: Koupepia are rarely made alone with families gathering around large tables to roll dozens, sometimes hundreds, at a time. This is especially common before weddings, baptisms and major religious festivals.
Traditionally, the rolled vine leaves are packed tightly into wide, shallow pots lined with extra leaves, then covered with a plate to keep them from moving as they cook. They are slowly simmered with water, lemon juice and sometimes a drizzle of olive oil until the rice softens and the filling becomes tender and fragrant.
Lountza
This smoked, cured pork loin is marinated in red wine and spices before being air-dried and smoked over olive wood. Historically, it was a way to preserve meat through winter. Today, it’s often served in pita with halloumi
Koupes
Borrowed from Middle Eastern cuisine and adapted over centuries, koupes (also known as Cypriot kibbeh) are bulgur-crusted croquettes filled with spiced minced meat. Crisp on the outside and soft within, they were traditionally sold by street vendors but now appear often in mezze spreads.
Macaroni Tou Fournou
A baked pasta dish resembling Italian influences brought through Venetian contact, makaronia tou fournou layers pasta with minced meat and béchamel. The Cypriot version often incorporates cinnamon and mint, flavours that are deeply embedded in the island’s cuisine.
Loukoumades
These crisp, airy dough balls soaked in honey syrup are a staple at festivals and village fairs. Their origins trace back to ancient Greek desserts, and in Cyprus they’re often sprinkled with cinnamon or sesame for extra fragrance.
Pastelaki
A traditional brittle made with carob syrup; once known as “black gold” of Cyprus and a staple across the country, mixed with almonds, peanuts, or sesame. Carob has been part of Cypriot agriculture for millennia, and pastelaki showcases its natural sweetness and cultural importance.
Kolokythokeftedes (Courgette Fritters)
Cyprus’s version of cougette fritters is light, herb-flecked and irresistibly crisp, often served as part of a mezze spread. While they can vary between being flat ond crunchy or plump, soft and round, the mixture is usually the same, typically including grated courgette, fresh mint, halloumi, onion and sometimes a touch of anari cheese for richness. These fritters were historically a way to use up abundant summer courgettes from backyard gardens, pan-fried quickly and eaten while still warm. Their flavours capture the freshness of Cypriot home cooking perfectly.
Spanakopita
Though found across the Greek world, Cypriot spanakopita has its own character. It’s often made with Spinach, onions, and herbs, especially mint, folded into paper-thin layers of filo. Some regions add halloumi or anari for a local twist and drizzle the resulting parcels with honey and sesame seeds. Traditionally prepared for family gatherings or holidays, it embodies Cyprus’s love of seasonal greens and the craft of hand-rolled pastry.
Portokalopita
Eating my way around Cyprus’ villages, it seemed that portokalopita, or orange cake, was the standard dessert served to end most meals. It’s one of the island’s most fragrant desserts, made with shredded filo soaked in a cinnamon-orange syrup, balancing citrus brightness with sweet richness. Cyprus’s long history of citrus cultivation, particularly oranges from the Morfou and Paphos regions, makes this dessert deeply local.
Baklava
Baklava is a dessert that may be more closely associated with Turkey and the Middle East, but it is a big part of the culinary history of the Eastern Mediterranean. The cypriot version isn’t too different from other iterations, typically layered with crushed almonds or walnuts and perfumed with cinnamon and citrus. Its roots trace back to Ottoman influences, but Cypriot baklava carries the island’s own touches, sometimes using carob syrup or thyme honey instead of the classic rosewater syrup. The result is a rich, flaky pastry that appears on festive tables and at village bakeries year-round.
Soutzoukos
I first experienced Soutzoukos in the mountain village of Agros, and it is a sweet that is fairly typical of these wine-making villages, often made during the wine harvest and reflecting centuries-old preservation methods and the island’s deep viticultural heritage.
It is one of Cyprus’ most distinctive sweets, consisting of long ropes of almonds or walnuts threaded onto strings, repeatedly dipped in thickened grape must until they form a chewy, caramel-coloured sheath. These are then sliced into perfectly sweet discs, ready for consumption. It’s a festival favourite and a popular gift, symbolising abundance and craftsmanship.
Krithariaki (Orzo)
If I talk about an orzo, it’s likely that you will assume I’m talking about an italian dish, but Krithariaki, or orzo, appears in many Cypriot stews and casseroles, absorbing the flavours of slow-cooked meat, tomato sauces, and herbs. It likely arrived via ancient trade routes linking Cyprus with the Aegean and the Levant, becoming an everyday staple thanks to its versatility and long shelf life. One of the most beloved preparations is orzo cooked with vegetables or chicken broth, served simply with lemon and a grating of dry anari.
Bourekia me Anari
Anari is Cyprus’s soft, mild whey cheese. While less well known than halloumi, this is an island staple, made from the leftover whey produced during the halloumi making process. Fresh anari is delicate and crumbly, often eaten with honey or fruit, while the dried version is firm and salty, perfect for grating over pasta dishes like makaronia tou fournou. Its production dates back centuries, rooted in mountain villages where shepherding was a huge part of daily life.
I first tasted this cheese in bourekia me Anari, delicate pastries filled with sweetened anari and scented with orange blossom water, then lightly fried or baked and dusted with icing sugar. Bourekia me anari have been a part of Cypriot celebrations for generations, especially at Easter and weddings.
Another variation on the classic anari-filled pastries, anari bourekkia typically feature a slightly richer filling, sometimes blended with cinnamon or citrus zest, and are folded into small, crescent-shaped parcels and then baked until golden.
Eliopita (Olive Bread)
There’s no shortage of good breads in Cyprus, but eliopita is one of my favourites. A rustic olive-studded bread enriched with olive oil, onions, herbs and sometimes a touch of orange zest. Traditionally baked in village ovens, it was once made weekly as a way to use up leftover olives from home curing. The bread’s deep flavour reflects Cyprus’s relationship with the olive tree, which is a symbol of peace, longevity and everyday sustenance. I’ve even had a version with fresh halloumi kneaded into the dough mix, and adding extra halloumi is never a bad thing.
Gemista
This simple dish of vegetables, such as tomatoes, peppers or courgettes, hollowed out and stuffed with rice, herbs and sometimes minced meat, is the perfect showcase for Cyprus’ fresh vegetables and seasonal produce. The Cypriot version leans heavily on mint and cinnamon in the filling, with the vegetables then baked slowly until their sweetness is released.
What to Drink in Cyprus
While the island is home to many unique dishes, it also has drinks, both alcoholic and non-alcoholic, that are distinctly Cypriot. Drinking in Cyprus is shaped by the island’s long wine-making history and a strong tradition of local spirits and café culture. Indigenous grape varieties, centuries-old sweet wines and home-distilled spirits are served alongside everyday favourites like Cypriot coffee and iced espresso drinks.
Commandaria
Often referred to as the world’s oldest named wine, Commandaria is Cyprus’s liquid time capsule. Produced from sun-dried Mavro and Xynisteri grapes grown in the foothills of the Troodos Mountains, it carries aromas of honey, dried fruit and warm spice. Its history stretches back to the Crusader era, when knights stationed in the island’s commanderies exported it across Europe. It is even said that Richard the Lionheart drank Commandaria to celebrate his capture of the island and his marriage to Berengaria at Limassol Castle in the 12th century.
This is a wine to be sipped slowly after dinner so that you can savour its caramel richness, lingering sweet flavours, and a depth found only in wines shaped by Cyprus’ mountain air.
Zivania
There’s something about grappa and other distilled grape spirits that usually causes me to avoid it, whether that’s the sheer strength of the stuff, the throat-burning sensation of swallowing a shot, or the taste that sits somewhere between paint thinner and medicinal alcohol.
Zivania is Cyprus’ fiery version of this spirit, distilled from grape pomace and often running at 45% ABV or higher. Clear, crisp and clean, it has been made in village stills for generations, traditionally shared in tiny glasses during winter evenings or celebratory toasts.
Many families still produce their own homemade batches, with each being subtly different. Some are smoother, while others offer a real kick. Spend any time in the country, and you are bound to all manner of different varieties handed to you or poured out in shot glasses following a hearty meal. The more palatable tipples are served chilled or infused with cinnamon sticks and citrus peel, while the smoothest I tasted had been aged in oak barrels at Gerolemo Winery in the hills of Omodos. Love it or loathe it, zivania is an integral and much-loved part of the island’s winemaking culture, dating back to the Venetian rule of the 14th century.
Cypriot Brandy
Cyprus has a long tradition of brandy-making, using locally grown grapes to create a mellow, amber spirit with gentle notes of caramel and vanilla. Unlike stronger European brandies, Cypriot brandy is soft and approachable, often used in cocktails or sipped with ice.
The Brandy Sour
Speaking of Cypriot Brandy, the iconic Brandy Sour is a cocktail born during 20th-century colonial times and is now considered the island’s unofficial national drink.
Invented in the 1940s at the Forest Park Hotel in the mountain resort of Platres, the Brandy Sour combines Cypriot brandy, fresh lemon, bitters and soda water into a refreshing, lightly sweetened highball. Legend says it was created to allow a visiting king to drink “like everyone else” without raising eyebrows, disguising brandy in a long, citrusy drink.
Xynisteri Wine
Xynisteri, the island’s white grape, thrives on high-altitude slopes where cool breezes preserve its freshness. The resulting wines are light, crisp and mineral-driven, with notes of green apple, citrus and mountain herbs. They pair beautifully with seafood, salads and salty cheeses. Although it was long undervalued, Xynisteri is now enjoying a renaissance as young winemakers showcase its potential through single-vineyard expressions and subtle oak ageing.
Mavro Wine
Mavro, one of Cyprus’s most traditional red varieties, produces easy-drinking wines with soft tannins and ripe berry flavours. Historically used in everyday table wines and for blending, it remains central to rural winemaking culture. When grown at higher elevations, Mavro can reveal surprising depth, offering a gentle earthiness that speaks of the island’s ancient vineyards.
Maratheftiko Wine
Considered one of Cyprus’s most promising indigenous grapes, Maratheftiko creates structured, aromatic reds with dark berry, herb and floral notes. It’s notoriously difficult to cultivate as its vines require cross-pollination and careful handling, which once made it rare. Modern wineries, however, have embraced its potential, using Maratheftiko to produce some of the island’s most acclaimed bottles.
Local Craft Beers
Beer in Cyprus has long been synonymous with KEO, the golden lager you’ll find in almost every taverna, beach bar and supermarket across the island. Brewed since 1951 in Limassol, it’s an easy-drinking staple: light, crisp and built for the region’s heat. For decades, it dominated the local market alongside Leon, another traditional Cypriot lager, forming the core of everyday drinking culture. But in the past decade, a small yet energetic craft beer movement has taken hold, adding a little more depth for local beer enthusiasts.
The country’s compact size means the craft scene is still developing and hasn’t quite caught up with its neighbours, but it’s grown steadily, driven by microbreweries experimenting with hops, local ingredients and modern brewing techniques. Paphos emerged as an unexpected hub, once home to the now-defunct Aphrodite’s Rock Brewing Company, one of the island’s earliest pioneers. Their English-style ales, pale ales and seasonal specials were among the first to introduce Cypriot drinkers to fuller-flavoured, small-batch beer.
Further west, HoppyTaps Microbrewery has built a loyal following with American-influenced IPAs, dunkels and sours, often poured fresh at their taproom. In the Troodos foothills, Pivo Microbrewery focuses on unfiltered lagers and ales brewed with patience and precision, a contrast to the beach-bar culture below. Octo Microbrewery and Double O Brewery add further variety, producing everything from hoppy pale ales to darker, maltier styles that rarely appeared in Cyprus a decade ago.
The scene is still small, and most production is extremely local with many brewers selling directly through taprooms or select bars in Nicosia, Limassol and Paphos.
For travellers, this mix offers two distinct beer experiences: the timeless ritual of cracking open a cold KEO at the beach, and the newer pleasure of exploring modern taprooms in the island’s cities, villages, industrial estates and hillside towns.
Cypriot Coffee
While most people may know this by a different name, strong, finely ground coffee boiled in a mbriki and served in tiny cups, is a daily ritual on the island. Cypriot coffee is ordered in a few different ways: Sketo (unsweetened), metrio (medium) or glyki (sweet). It’s meant to be sipped slowly while the grounds settle, leaving a coarse layer in the bottom of the cup.
Historically, the drink was introduced through Ottoman influence; however, it is now a big part of Cypriot social life in cafés and village squares. A cup is often accompanied by a glass of cold water and the clattering of pieces on a backgammon board. Just make sure that you don’t refer to it as Turkish coffee.
More recently, the Greek influence of the Freddo cappuccinos has begun to tempt people away from their traditional Cypriot brews. Originating in Halkidiki, this is an iced espresso drink that’s become a summer staple across cafés, kiosks and beachfront bars.
Made by shaking a double espresso with ice until it turns smooth and slightly foamy, the mixture is then poured over fresh ice and topped with a thick layer of cold, whipped milk foam. While the freddo espresso came first, the freddo cappuccino evolved in the 2000s as baristas began experimenting with texture and temperature, aiming to create a cold coffee with the same creaminess as a classic cappuccino. Cyprus adopted it quickly, and today you’ll see it ordered everywhere, especially mid-morning.
Getting to Cyprus
Cyprus is well connected to both Europe and the Middle East, with two main international airports: Larnaca International Airport (LCA) on the southeast coast and Paphos International Airport (PFO) in the west. Larnaca is the island’s primary gateway, handling the majority of year-round traffic and offering the widest choice of airlines and onward transport options. Paphos caters largely to leisure travellers, with many seasonal flights from major UK cities between spring and autumn.
Flight schedules increase significantly between April and October, when tourism peaks. Travellers visiting in winter may find fewer direct routes and may need to connect via Athens or another regional hub.
From Western and Central Europe, direct flights typically take 4–5 hours. Travellers from North America or Asia generally connect via major hubs such as Athens, London, Istanbul, Dubai or Doha, all of which offer frequent onward services.
Getting Around
Cyprus has a modern road network, and driving is the most convenient way to explore, particularly if visiting mountain villages or archaeological sites. For us UK folk, cars driving on the left-hand side, and the fact that signage is in Greek and English, make hiring a car even easier. Discover Cars is a great company to use for this, as they allow you to compare multiple providers before booking.
Airport Transfers
Both airports are supported by reliable ground transport networks: Regular intercity buses run from Larnaca Airport to Nicosia, Limassol, and other coastal towns. Taxis and car rentals are widely available. From Paphos, Shuttle services link the airport with Paphos town and resort areas. Buses run to Limassol, though services are less frequent than from Larnaca.
