Cypriot food is essentially Mediterranean, similar to that of Greece and with a hint of the Middle East and Asia Minor. Cyprus has a long tradition in winemaking. In ancient times wine was a major source of wealth for the island. Restaurants and hotels offer traditional as well as international cousine such as a French, Italian, Japanese, Chinese,Mexican, Spanish, Lebanese and other.

National specialities: Mezedes is selection of delicacies consisting of many dishes, range of some the best of local cuisine and can include up to 30 dishes. Meze are a traditional feature of religious feast days, birthdays, weddings and name days. Bunches of greens, some raw, some dressed with lemon juice and salt, are a basic feature of the meze table. The meal continues with fish, grilled halloumi cheese,lountza (smoked pork fillet), keftedes (minced meatballs), sheftalia (pork rissoles)and loukanika (sausages).
Halloumi Cheese in Batter is Cheese made from sheep and goat’s milk. There are grilled, fried, or Halloumi cheese combinated with watermelon.
Hiromeri is one of the island’s most traditional meat delicacies.It is made of pork ham that is salted and marinated in red wine and seasoning before being pressed under heavy weights and finally smoked. It is served as a snack with drinks.
Kebabs is pieces of lamb or other meat skewered and roasted over charcoal fire. Stifado is a stew of beef or hare cooked with wine, vinegar, onion and spices.
Koubebia is vine leaves stuffed with minced meat and rice.
Tava is a tasty stew of meat, herbs and onions.


National drinks: Cyprus Coffee is is made from fresh, finely ground coffee beans, usually Brazilian.
Wines: made from Mavro, Xinisteri, Opthalmo and Muscat varieties of grapes, wines are rich, vigorous and strong.
Zivania is a strong drink, produced only from grapes with a high alcoholic content.
Commandaria is honey-sweet red wine.