Cypriot cuisine is a flavorful fusion of Greek, Turkish, and Middle Eastern influences, reflecting Cyprus’s rich cultural history and Mediterranean location. Meals often begin with a variety of meze, a selection of small dishes like olives, grilled halloumi cheese, tzatziki, and hummus, served with pita bread. Grilled meats are central to Cypriot cooking, with souvlaki (skewered meat) and sheftalia (a type of sausage) being popular. Fresh vegetables, herbs, and olive oil are staples, especially in dishes like gemista (vegetables stuffed with rice and herbs) and kolokassi (a taro root stew). Seafood is also enjoyed along the coast, with dishes like grilled octopus and calamari. Desserts often feature nuts and honey, as in baklava, while loukoumades – small, honey-soaked dough balls – are a sweet favorite. Traditional Cypriot wine and strong coffee are commonly served with meals, completing a dining experience that celebrates fresh ingredients, local flavours, and a warm, communal spirit.
