Food & Drink
Meze—The Cypriot Table
Meze (μεζέ) is not just a meal—it's a way of life. 20 to 30 small dishes arrive in waves at the table, accompanied by bread, wine, and conversation. A meze evening lasts at least 2 hours and is the ultimate culinary experience of Cyprus.
The Typical Sequence
- Dips & Salads: Tahini (sesame paste), Taramosalata (fish roe cream), Tzatziki, Hummus, Talatouri (cucumber yogurt), village bread
- Cheese & Vegetables: Grilled halloumi, olives, pickled capers, Koupepia (stuffed vine leaves), Kolokithakia (stuffed zucchini)
- Sausage & Meat: Loukaniko (coriander sausage), Lountza (smoked pork loin), Pastourma (air-dried beef)
- Main Courses: Sheftalia (minced meat sausages in caul fat), Souvlaki, Kleftiko (oven lamb), Stifado (stew), Moussaka
- Fish (in fish meze): Calamari, Barbouni (red mullet), octopus, shrimp
- Dessert: Loukoumades (honey balls), fresh fruit, Cypriot coffee
A meze menu costs €18–25 per person—an unbeatable value for the quantity and quality. Always order for at least two people.
Tipp
At first, don't eat too much of the appetizers—there are still 20 courses to come! And: At the end, the host will bring a dessert and a zivania "on the house." It's part of the experience.
Cypriot Specialties
Halloumi (Χαλλούμι / Hellim)
The national cheese of Cyprus—known worldwide, but nowhere as good as on the island itself. Halloumi is a semi-firm, un-melted cheese made from goat's and sheep's milk (industrially also cow's milk), which does not melt when grilled but develops a golden-brown crust. In Cyprus, it is served everywhere: grilled, fried, raw, in sandwiches, in salads, as a side to watermelon (yes, the combination is divine!).
Tip: Halloumi from local producers (e.g., at the market in Limassol or Paphos) tastes completely different from the supermarket version.
Kleftiko (Κλέφτικο)
The national dish: lamb, slow-cooked for hours in a clay oven (or underground) until it literally falls off the bone. "Kleftiko" means "stolen"—allegedly, cattle thieves hid the stolen lamb in earth pits and cooked it slowly overnight so the smoke wouldn't give them away. Perfectly seasoned with bay leaves, cinnamon, and garlic.
Souvla (Σούβλα)
Large pieces of meat (pork, lamb, or chicken) on a rotisserie over charcoal—not to be confused with Greek gyros! Souvla is a Cypriot obsession: on weekends, families stand for hours at the grill, turning the spit and drinking beer. On Easter Sunday, the entire island becomes a souvla zone.
Sheftalia (Σεφταλιά)
Cypriot sausages: a mixture of minced meat (pork and lamb), parsley, onions, and spices, wrapped in caul fat and grilled over charcoal. Juicy, aromatic, slightly crispy. Served in pita with salad and tzatziki—the ultimate street food.
Other Highlights
- Koupepia: Vine leaves stuffed with rice and minced meat—the Cypriot version of dolmades
- Moussaka: Eggplant-potato-minced meat casserole with béchamel crust—similar to Greece, but distinct
- Trachanas: Dried wheat-yogurt soup—a winter dish that exists only in Cyprus
- Kolokasi: Taro root, stewed with celery and tomatoes—especially popular in the Paphos region
- Loukoumia: Cypriot lokum (Turkish Delight)—the best from Geroskipou near Paphos. Rosewater, mastic, bergamot.
- Soutzoukos: Nuts on a string, dipped in thickened grape must—looks like a sausage, tastes like caramel
Wine & Beverages
Commandaria—The Oldest Wine in the World
Commandaria is the oldest named wine in the world—produced under the same name for at least 800 years. The sweet dessert wine is made from sun-dried Xynisteri and Mavro grapes, grown in 14 villages in the Troodos foothills (protected designation of origin).
The history dates back to the Crusaders: the Knights Hospitaller called their headquarters "Commanderie"—hence the name. Richard the Lionheart is said to have praised it at his wedding in Limassol (1191) as "the wine of kings and the king of wines."
Taste: amber-colored, honey-sweet, with notes of caramel, raisins, nuts, and spices. Best served slightly chilled with dessert or with aged halloumi.
Cypriot Wines
Cyprus has a 5,000-year-old wine culture and cultivates about 8,000 hectares of vines—mainly in the Troodos Mountains. The indigenous grape varieties are unique:
- Xynisteri (white): The main variety of Cyprus—fresh, mineral, lemony. Best served unchilled as an aperitif.
- Maratheftiko (red): The star red wine variety—strong, dark, with notes of dark fruits and spices. Often blended with Cabernet or Syrah.
- Mavro (red): The common everyday variety—lighter, fruitier, the base for Commandaria.
- Promara (white): Rare, aromatic, with floral notes. Newly discovered and vinified in small quantities.
Other Beverages
- Zivania: The Cypriot pomace brandy (45–49% alcohol). Served ice-cold, best with meze. Some villages still produce it illegally at home.
- KEO Beer: The national beer of Cyprus—a light, drinkable lager, perfect at 40°C. Carlsberg is also brewed in Cyprus.
- Ayran: Salty yogurt drink—ubiquitous in the north, refreshing on hot days.
- Cypriot Coffee: Heated in a briki/cezve on sand, served in a small cup. Sketo (without sugar), Metrio (medium), Glyko (sweet).
- Fresh Juices: Pomegranate, orange, watermelon—freshly pressed at every kiosk.
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