Cyprus Culinary Specialties: Tradition, Sunshine, and Big Flavor Delights
Some destinations are chosen for their landscapes, others for their atmosphere, and then there are those you end up loving… for the food. Cyprus clearly belongs to the latter category. If you haven’t yet discovered this small island off the Mediterranean coast, now is the time to pay attention, because besides being incredibly beautiful, it knows how to speak to your stomach.
Here, people don’t eat just to survive—they eat for pleasure. The dishes are generous, flavorful, often simple in appearance but packed with character. You sit down, take a bite, smile, and know you’ll remember this moment. So, ready for a tasty tour of Cyprus? Tie your napkin around your neck, we’re taking you along.
A cuisine born from blending cultures
Cyprus is an island that has seen many peoples pass through over the centuries—Greeks, Turks, Italians, English, and more. The result? You find a bit of all that on the plate. Yet, it’s not just a simple patchwork. It’s a cuisine of its own, with its own flavors, traditions, and identity.
The common thread in all Cypriot dishes? Freshness. Almost everything comes from the island itself: vegetables from the garden, herbs growing on the hills, fish caught that very morning, olive oil pressed in the neighboring village… It’s simple: here, there’s no trickery. No need for Instagram-worthy decor or overly elaborate plating—the taste is there, raw, generous, and authentic.
And then, there’s the sun. The climate plays a huge role. The tomatoes are red and juicy, the cucumbers crisp in your bite, the olives burst with flavor… It’s the kind of place where a simple salad becomes a taste experience. And where the olive oil deserves a whole chapter all on its own.
The famous halloumi: the cheese that doesn’t melt (and that we still love)
This one deserves a standing ovation. Halloumi is a bit quirky at first because it has a unique trait: it doesn’t melt when heated. You can grill it, fry it, throw it on the barbecue, and it stays firm. But beneath that slightly rubbery texture (yes, it’s an acquired taste) hides a true salty delight, especially when it’s golden and crispy on the outside.
You’ll find it pretty much everywhere in Cyprus. In sandwiches, in mezze, in main dishes. Sometimes just served on a plate with a drizzle of lemon, and it’s perfect. And honestly, even if you’re not a big cheese fan to begin with, give it a chance. You might be surprised.
Mezze: the island’s most delicious trap
Alright, let’s talk about something serious: mezze. If you don’t know what that is, imagine a table filled with small dishes, each more tempting than the last. And you’re supposed to “taste a bit of everything,” but you end up completely stuffed before the main course even arrives.
Mezze isn’t just an appetizer. It’s a full meal, an institution, almost a philosophy. You sit down, take your time, chat, eat, go back for seconds, toast, laugh… It’s friendly, unpretentious, and honestly, it puts you in a good mood.
Among the classics, you’ll find hummus, tzatziki, olives, marinated vegetables, meatballs, fish, grilled cheese, fresh salads, warm bread… And it’s all meant to be shared. No one has their own little plate — everyone digs in together. And you know what? That’s what makes it beautiful.
Want some meat? You’re in for a treat!
Cyprus isn’t just for fans of grilled veggies and fish. If you love meat, you’ll definitely find something to satisfy you here. They’re all about slow-cooked dishes, grilled meats, well-seasoned flavors, and especially those long, slow cooks that fill the whole street with aroma.
Lountza
This funny name hides a super flavorful smoked meat: lountza is pork marinated in red wine, then smoked. It’s sliced thin, slipped into a sandwich with halloumi, or served as an appetizer. Simple, effective, and if you like smoky flavors, you’ll fall in love.
Sheftalia
Here, we’re talking about some seriously generous pork. Sheftalia are kind of like small spiced meatballs or sausages, grilled to perfection. They’re juicy, flavorful, not too dry, and often served in pita bread with lemon and some fresh veggies. You could eat three or twelve—they go down easy. And trust me, the locals know how to make them like no one else.
Loukanika
Another sausage? Yes, but not just any sausage. Loukanika are sausages flavored with red wine and coriander seeds. Just the smell while they’re cooking will make your mouth water. They’re a bit rustic, full of flavor, and perfect with a cold beer on a terrace.
Ofto Kleftiko
This dish is a masterpiece. Lamb cooked veeeery slowly, often in a clay oven, with potatoes, garlic, lemon, bay leaves… The meat is so tender it falls off the fork all by itself. Pure bliss. And the name comes from an old story: the “kleftes,” bandits who cooked their meat in pits to avoid being spotted. Proof that sometimes the tastiest recipes are born out of hardship.
And what about sweets then?
If you still have a bit of room, you can try Cypriot desserts. They’re often very sweet, richly flavored, with lots of honey, dried fruits, and filo pastry… Not light, but super comforting.
Loukoums
You know those little sweet cubes dusted with powdered sugar that you sometimes get with coffee? Well, here they’re homemade, often flavored with rose, lemon, or bergamot. They do stick to your teeth a bit, it’s true, but they’re so gentle. And it feels like you’ve been transported into an old oriental movie.
Galaktoboureko
A name that’s impossible to pronounce, but a real treat. It’s a kind of semolina mille-feuille soaked in lemon syrup. The mix of the crispy pastry and the creamy softness is just perfect. And if you pair it with a small Greek coffee, even better.
Wine: definitely not to be missed
It’s not talked about enough, but Cyprus is also a wine country. And not just recently! They’ve been producing wine since ancient times. Like, really ancient. Some vineyards are over 4,000 years old. And the tradition is still very much alive.
Commandaria
This sweet wine is a local star. Made from grapes left to dry in the sun, it’s sweet, very aromatic, and perfect for pairing with dessert or a good cheese. Legend has it that Richard the Lionheart even drank it at his wedding. If that’s not a quality stamp…
The small-scale producers
Today, you can visit many vineyards scattered across the mountains, taste different local grape varieties (like Xynisteri or Maratheftiko), and chat with the winemakers. These are often small family-run estates, but with true expertise and lots of passion. A great way to learn more about the island while sipping a glass.
Where to eat, concretely?
If you want to eat local, avoid the big chains or overly touristy restaurants. What you need are the tavernas.
Tavernas: the real deal
Tavernas are family-run restaurants, affordable and often tucked away off the main streets. You sit down, they serve you a mezze without even asking what you want, and you just go with the flow. The servers are lovely, sometimes a bit overwhelmed, but always smiling. And the food is delicious, hearty, and made with love.
Cafés and snack spots
For a quick and tasty bite, you can also stop by small snack bars or cafés. Halloumi sandwiches, souvlakis, keftedes… It’s simple, affordable, and often very good. Plus, as a bonus, you can chat with locals, read the daily paper, and watch people go by. A great way to immerse yourself.
Honestly, Cyprus is a country made for eating.
You got it: if you go to Cyprus, don’t go on a diet. That would be a crime. Let yourself go, taste everything, eat with your hands, accept invitations, cook with locals… It’s a way to discover the country differently.
And if you’re going there for an internship too, can you imagine? You work, discover the culture, meet people… and eat well, all the time. Pretty great combo, right?
So, what are you waiting for? If you want to experience this for real, we can help you organize your internship there, find you a taverna where you become a regular, and guide you through your first bites of halloumi. Write to us—we’ll take you there.