Kali orexi! Enjoy multicultural influences from the Orient and Occident!

Cypriot cuisine has its roots in Greek. A typical indication of this is the copious use of olive oil. Today you can also find Italian, English, Turkish, Lebanese and Egyptian influences, which are reflected in the taste of the use of cinnamon in meat dishes and plenty of coriander in vegetable dishes.

Typical of Cypriot cuisine is the use of fresh vegetables, high quality meat and fresh fish. The meat is preferably cooked over the charcoal grill and served as a kebab, which has nothing to do with the kebab we are familiar with. A Cypriot kebab is a skewer of meat that is usually made with lamb. But stewed and pot dishes are also very popular, such as moussaka, stifados, kleftiko and afelia.

You get the most flavorful impression and the best overview of the specialties when you order meze in a traditional taverna. These are small portions, similar to tapas in Spain. Many different, hot and cold dishes, which are served in a menu of 20-30 dishes, will convince you! So you are well advised to eat in a group so that you can try all the delicacies. Another specialty, now 2.000 years old, is squeak cheese, which is officially called halloumi. The multifunctional cheese specialty of Cyprus, which is made from cow, sheep and goat milk, can be eaten raw, boiled, grilled or fried.

Here in Cyprus, too, a good meal goes hand in hand with good wine! Cypriot wines have been famous for their quality since ancient times. A particular specialty of Cyprus is the sweet dessert wine Commandaria, which is considered the oldest wine in the world. Brandy Sour is a very popular aperitif and a typically refreshing alcoholic drink. Ouzo is drunk less, but probably all the more tsivania, a pomace schnapps that is not only considered a national drink among winegrowers!

If you prefer alcohol-free after dinner, you can order a coffee.