Table of Contents
Introduction
The eastern Mediterranean island of Cyprus is a treasure trove of delightful flavors and iconic dishes. With a food culture influenced by Middle Eastern, Greek, and French cuisine, Cyprus offers a unique culinary experience. From grilled meats and cheesy pastries to fragrant spices and fresh seafood, the Cypriot table is one that adventurous eaters will want to pull up a chair to. Join us as we explore some of the top foods and drinks to try during culinary travels in Cyprus.
Halloumi Cheese
No culinary tour of Cyprus would be complete without savoring the salty, squeaky delight that is halloumi cheese. Made from a mixture of goat, sheep, and sometimes cow milk, halloumi has a high melting point that allows it to keep its shape during cooking. The cheese has a semi-hard texture and mild, milky flavor that makes it perfect for grilling, frying, or serving raw with fresh tomatoes and olive oil.
Halloumi has a long history on the island, with some form of the cheese being produced as far back as the Byzantine era. Today it remains a staple ingredient in Cypriot cuisine, enjoyed at breakfast, lunch, and dinner. For the authentic experience, try halloumi that was produced in Cyprus from local milk. The best halloumi has a springy texture and should squeak delightfully with each bite.
Souvla (Souvlaki)
No trip to the Mediterranean would be complete without souvlaki, known locally in Cyprus as souvla. These skewers of grilled meat are Cyprus’ answer to fast food – simple, savory, and satisfying. Pork and chicken are common souvla meats, marinated in olive oil, lemon, oregano, and sometimes garlic before hitting the flames. Lamb and beef souvlas are also popular.
Souvlas are served straight from the grill, tucked into a fluffy pita along with tomatoes, onions, and tzatziki sauce made from yogurt, cucumber, garlic, lemon, and fresh herbs. For the best souvlas in Cyprus, follow your nose to the nearest grill hut billowing with meaty aromas.
Sheftalia
For a uniquely Cypriot treat, be sure to try sheftalia – seasoned sausage wrapped in caul fat and grilled to perfection. Sheftalia is made with pork shoulder or lamb, seasoned with spices like coriander, cumin, mint, and cinnamon. The addition of caul fat (a lacy membrane surrounding organs) gives sheftalia its soft but crispy texture. Bright notes of lemon zest also feature prominently.
Sheftalia can be served as an appetizer or main course, often with a side of lemon wedges and grilled vegetables or halloumi. You may also spot larger sheftalia “rolls” made by wrapping the sausage in pork skin or pork tenderloin. Their complex blend of spices and textures makes sheftalia a uniquely Cypriot treat.
Moussaka
Ask for recommendations on must-try dishes in Cyprus and moussaka is sure to top the list. This layered baked casserole of aubergine, potato, lamb or beef mince, and béchamel sauce has its origins in the Middle East but is beloved throughout the Mediterranean. The Cypriot take on moussaka differs from the Greek style, often lacking cinnamon and incorporating distinct flavor profiles depending on the region.
Some popular variations in Cyprus include tiganiá, moussaka topped with an egg-lemon sauce, and afélia, made using veal or pork. For an authentic homemade moussaka in Cyprus, look for family-run tavernas advertising the dish as a daily special. The complex flavors and textures of the tender aubergine, savory meat, and creamy béchamel are the ultimate comfort food.
Desserts
With a sweet tooth, Cyprus is a heavenly place. Some delectable Cypriot desserts include lokma (loukoumades) – fluffy fried doughnuts soaked in syrup and sprinkled with cinnamon. Another treat is mahalepi, a velvety custard-like pudding made with mahaleb flour, rosewater, mastic, and cinnamon.
Of course, no discussion of Cypriot sweets is complete without mentioning baklava. This rich, multilayered pastry made from phyllo dough, nuts, and honey syrup can be found in bakeries across the island. Regional variations include styles with rosewater or orange blossom water. Indulge your sugar craving with these iconic Cypriot desserts.
Meze Culture
To truly immerse in the Cypriot dining experience, savor a spread of small plates known as meze. Meze reflects the culture of relaxed socializing over food – both the variety and act of leisurely sharing are important. Common meze dishes include tzatziki, grilled halloumi, dolmades (stuffed grape leaves), taramasalata (fish roe dip), and more.
Meze is meant to be sampled slowly over hours, accompanied by wine or zivania (a strong grappa-like spirit). Start with lighter plates like grilled vegetables or salad, moving on to richer cheeses and fried seafood. Go to a Cypriot meze with an empty stomach and be prepared to leave satiated after a long afternoon or evening at the table!
Coffee Culture
Cyprus’ coffee scene reflects its geographic position between Europe and the Middle East. Locals keep cool at outdoor cafés sipping iced Cyprus coffee brewed from finely ground beans with chicory, served with foam on top. More widely beloved is frappe – iced coffee shaken with powdered milk that originated in Cyprus in the 1930s. An ad hoc mix of Greek and Turkish coffee styles, it’s now the country’s unofficial national drink.
Also iconic is kafés, tean éna vréas – “coffee and a sip.” This cup of dark Cypriot coffee comes with a small neat glass of zivania for an extra kick. Pop into any café and you’re sure to see patrons lingering over these beloved local coffee drinks.
Wine
Cyprus’ winemaking history goes back thousands of years to the era of the Phoenicians. Today the island is experiencing a renaissance, with over 50 wineries producing unique local varietals like white Xynisteri and red Mavro. The dessert wine Commandaria has been made here unchanged by the Hospitallers since the crusades – sample this historic sip.
Wine regions to watch include altitude areas around Troodos Mountains and the southern Akamas Peninsula. Look for indigenous grapes like Maratheftiko and Promara to try the future of Cypriot winemaking. Most wineries offer tours and tastings – an ideal way to enhance a culinary trip.
Where to Eat in Cyprus
Wherever your culinary travels take you in Cyprus, outstanding food awaits. Nicosia offers a mix of traditional mezedes tavernas and hip modern eateries. Don’t miss Neon Phaliron for Mediterranean fusion or Zanettos Taverna for meze spreads. Beachside Limassol has fresh seafood like grilled calamari at Yialos and trendy cocktail bars.
In Larnaca, Armos serves excellent grilled quail while Felicia serves homemade Cypriot soups and stews. Wherever you dine, ordering local is key – halloumi, souvlaki, moussaka, loukoumades, zivania, frappes, and meze, paired with Cypriot wines. Savor the unique flavors of the island.
Conclusion
With fresh Mediterranean ingredients, middle eastern spices, and European influences, Cypriot cuisine offers an unforgettable culinary experience. From salty halloumi to cinnamon-laced moussaka, skewers of juicy souvlaki to sweet syrupy desserts, there is so much for food lovers to savor. Meze culture encapsulates the Cypriot passion for long, lingering meals shared with others. And local wines, coffee, and spirits like zivania and frappe complete the island’s distinctive food and drink scene. Cyprus is a delicious destination for culinary adventure.
FAQs
What is the national dish of Cyprus?
While it doesn’t have an officially designated national dish, many consider moussaka to represent the flavors of the island. This baked dish features layers of sliced eggplant, spiced meat sauce, potatoes, and béchamel sauce.
What foods is Cyprus famous for?
Some of the most iconic Cypriot foods include halloumi cheese, souvlaki (known locally as souvla), sheftalia sausages, and desserts like lokma and baklava. Meze spreads of small plates are also a famous part of dining culture.
What drinks originated in Cyprus?
Two popular caffeinated drinks can trace their origins to Cyprus – frappe and Cyprus coffee. Frappe is an iced coffee milkshake that was invented in the 1930s. Cyprus coffee is a finely ground dark roast, often served with chicory.
What is Commandaria wine?
Commandaria is a sweet Cypriot dessert wine that dates back to the crusades in the 13th century. It is made from Xynisteri and Mavro grapes that are sun-dried before fermentation. Commandaria has a rich, syrupy texture and flavors of ripe fruits and spice.
What are the main wine regions in Cyprus?
Top wine areas include the southern Akamas Peninsula and the Troodos Mountains. Emerging regions like Vouni Panayia are also gaining acclaim. Main grapes include international varietals and local ones like Xynisteri, Mavro, Maratheftiko, and Promara.