Cyprus food is probably the easiest and most enjoyable thing to learn. Almost all the taverns are good and will provide you with hospitality and delicious food.
Plus, many of the bakeries, including Zorpas (Ζορπάς) and Sigma (Σίγμα), are open since early morning (some of the work literally 24/7/365) in case you need a τυρόπιτα ASAP.
Meze: The Heart of Cypriot Dining
A quintessential Cypriot dining experience begins with meze. Similar to Spanish tapas, meze is a selection of small dishes served as appetizers or a full meal. A typical meze spread can include up to 30 different items, offering a wonderful variety of tastes and textures. Meze not only showcases the rich culinary traditions of Cyprus but also embodies the island’s culture of hospitality and communal dining.
Halloumi (Χαλλούμι)
Often dubbed the “national cheese” of Cyprus, halloumi is a semi-hard, unripened cheese made from a mixture of goat’s and sheep’s milk. It is usually served grilled or fried, bringing out its unique, slightly salty flavor and firm, chewy texture.
Tahini (Ταχίνι)
Tahini is a paste made from ground sesame seeds. It is commonly used as a dip or spread. Its rich, nutty taste makes it a staple in Cypriot meze.
Taramosalata (Ταραμοσαλάτα)
This creamy dip made from fish roe, lemon juice, olive oil, and bread or potatoes offers a distinct flavor that is both tangy and savory.
Tzatziki (Τζατζίκι)
A refreshing dip made from yogurt, cucumber, garlic, and dill, tzatziki is often served with bread or as a sauce for grilled meats. Its cool and creamy texture perfectly balances the more robust flavors of other meze dishes.
Hummus (Χούμους)
Hummus is a popular dip made from blended chickpeas, tahini, lemon juice, and garlic. It is smooth and creamy and is often garnished with olive oil, paprika, and fresh herbs.
Dolmades (Ντολμάδες)
Grape leaves stuffed with a mixture of rice, herbs, and sometimes minced meat. Dolmades are typically served cold with a squeeze of lemon juice, offering a delightful combination of flavors and textures.
Keftedes (Κεφτέδες)
These are small meatballs made from ground meat (usually beef or lamb), mixed with herbs, onions, and bread crumbs. They are typically fried until golden brown and are a popular item in a meze spread.
Saganaki (Σαγανάκι)
A dish of fried cheese, usually made from halloumi or kefalotyri. Saganaki is served hot and can be enjoyed with a squeeze of lemon juice.
Souvlaki (Σουβλάκι)
Small skewers of grilled meat, typically pork or chicken, marinated in a mixture of lemon, olive oil, and herbs. Souvlaki is a quintessential part of any meze, offering tender and flavorful bites.
Olives (Ελιές)
Cypriot olives are a staple in meze. They can be served plain, marinated with herbs and citrus, or stuffed with various fillings like garlic or almonds.
Grilled Vegetables (Ψητά Λαχανικά)
Assorted grilled vegetables such as zucchini, eggplant, and bell peppers, often seasoned with olive oil, garlic, and herbs. These vegetables add a healthy and colorful component to the meze table.
Lountza (Λούντζα)
Cured pork loin marinated in red wine and then smoked. Thinly sliced, lountza offers a rich and smoky flavor that pairs well with other meze dishes.
Octopus (Χταπόδι)
Grilled octopus is a common meze dish, often marinated in olive oil, vinegar, and herbs. It is tender and flavorful, providing a taste of the sea.
Pitta Bread (Πίτα)
Freshly baked pitta bread is a must-have in any meze spread. It is perfect for dipping into various spreads and enjoying with grilled meats and vegetables.
Main Courses: Hearty and Flavorful
Cypriot main dishes are hearty, often featuring a combination of meats, vegetables, and legumes, seasoned with local herbs and spices.
Souvla (Σούβλα)
A popular dish for celebrations and gatherings, souvla consists of large chunks of meat (typically lamb or pork) cooked on a long skewer over a charcoal grill. The meat is marinated and slowly roasted, resulting in tender, juicy pieces with a smoky flavor.
Kleftiko (Κλέφτικο)
This traditional dish involves slow-cooking lamb in a sealed clay oven or wrapped in parchment paper. The lamb is marinated with garlic, lemon, and herbs, then baked until it is incredibly tender and flavorful.
Moussaka (Μουσακάς)
A layered casserole similar to lasagna, moussaka features layers of eggplant, minced meat (usually lamb), and a creamy béchamel sauce. Each bite is a harmonious blend of savory, creamy, and slightly sweet flavors.
Stifado (Στιφάδο)
A rich, slow-cooked stew made with beef or rabbit, onions, red wine, and spices. Stifado is known for its deep flavors and tender meat, often served with rice or potatoes.
Sheftalia (Σεφταλιές)
These are Cypriot sausages made from minced pork or lamb, mixed with onions, parsley, and spices, and wrapped in caul fat. Sheftalia is usually grilled and served with pitta bread and salad.
Tavas (Ταβάς)
A slow-cooked lamb or beef dish baked with potatoes, tomatoes, and a variety of spices. Tavas is cooked in a clay pot, which helps to blend the flavors together beautifully.
Fasolada (Φασολάδα)
traditional bean soup made with white beans, tomatoes, carrots, celery, and olive oil. This hearty soup is often considered the national dish of Cyprus.
Makaronia tou Fournou (Μακαρόνια του Φούρνου)
Also known as pastitsio, this baked pasta dish is made with layers of macaroni, minced meat, and béchamel sauce, similar to moussaka. It is a popular comfort food in Cyprus.
Vegetarian Delights: Fresh and Flavorful
Vegetarian dishes are abundant in Cypriot cuisine, often highlighting the island’s fresh produce.
Gemista
This dish consists of vegetables such as tomatoes, bell peppers, and zucchini, stuffed with a mixture of rice, herbs, and sometimes ground meat. Baked until tender, gemista is both satisfying and nutritious.
Fasolada
Often referred to as the national dish of Cyprus, fasolada is a hearty bean soup made with white beans, tomatoes, onions, carrots, and celery. It is flavored with olive oil and herbs, providing a comforting and wholesome meal.
Bakery Delights: Savory and Sweet Treats
Cyprus boasts a rich tradition of bakery delights, both savory and sweet, that are integral to its culinary heritage. From delicious pies to sweet pastries, Cypriot bakery items are a must-try for anyone exploring the island’s cuisine.
Spanakopita (Σπανακόπιτα)
A popular savory pie, spanakopita is made from flaky phyllo dough filled with spinach, feta cheese, onions, and herbs. It is often enjoyed as a snack or appetizer and is a staple in Cypriot households.
Tiropita (Τυρόπιτα)
Tiropita, or cheese pie, is another beloved savory pastry. It features layers of phyllo dough filled with a mixture of cheeses, typically feta and ricotta. This pastry is enjoyed hot or cold and is perfect for breakfast or a light meal.
Kolokotes (Κολοκότες)
Kolokotes are traditional Cypriot pastries filled with a mixture of pumpkin, bulgur wheat, raisins, and spices. These pastries are typically enjoyed during the autumn months when pumpkins are in season.
Flaounes (Φλαούνες)
Flaounes are cheese-filled pastries that are traditionally prepared for Easter. They are made with a unique dough flavored with mastic and mahleb, and filled with a mixture of cheese, eggs, and sometimes raisins.
Bourekia (Μπουρέκια)
Bourekia are small, crescent-shaped pastries filled with a sweet or savory filling. The sweet version often contains a mixture of anari cheese (a local soft cheese), sugar, and cinnamon, while the savory version may be filled with minced meat and herbs.
Baklava (Μπακλαβάς)
Layers of phyllo dough filled with chopped nuts and sweetened with honey syrup, baklava is a rich and decadent dessert enjoyed throughout Cyprus. It is often flavored with cinnamon and cloves, making it a festive treat.
Loukoumades (Λουκουμάδες)
These honey puffs are small, deep-fried dough balls soaked in honey syrup and sprinkled with cinnamon and sesame seeds. Crispy on the outside and soft on the inside, they are a favorite treat during festivals and celebrations.
Kourabiedes (Κουραμπιέδες)
These almond shortbread cookies are dusted with powdered sugar and are often enjoyed during festive occasions, particularly Christmas. They are buttery and crumbly, making them a delightful treat.
Galaktoboureko (Γαλακτομπούρεκο)
Galaktoboureko is a creamy custard-filled pastry made from layers of phyllo dough. The custard is made from semolina, milk, and eggs, and the entire pastry is soaked in a lemon or orange-scented syrup after baking.
Pasteli (Παστέλι)
Pasteli is a traditional Cypriot sesame and honey bar, often containing nuts like almonds or pistachios. This chewy and sweet treat is a healthy snack option and is popular during festive seasons.
Beverages: Refreshing and Invigorating
Traditional Cypriot beverages perfectly complement the island’s cuisine, offering refreshments and a touch of local flavor.
Commandaria
One of the world’s oldest wines, Commandaria is a sweet, amber-colored dessert wine made from sun-dried grapes. Its rich, caramel-like flavor is perfect for sipping after a meal.
Zivania
A strong, clear spirit distilled from grape pomace, zivania is similar to Italian grappa. It is often enjoyed as an aperitif or digestif, providing a warming finish to any meal.
Cyprus Wine
Cyprus is renowned for its wine-making tradition, producing a variety of high-quality wines. The island’s vineyards, benefiting from the Mediterranean climate, yield excellent grapes that result in wines with distinctive flavors. Visitors can explore local wineries and enjoy wine tastings that showcase the best of Cypriot viticulture.
Ouzo
Ouzo is an anise-flavored spirit that is popular in Cyprus and Greece. It is typically diluted with water and served over ice, turning a milky white. Ouzo is commonly enjoyed with meze, a variety of small dishes, and provides a refreshing and aromatic experience.
Cyprus Coffee
Cyprus coffee is a strong, rich coffee brewed in a small pot called a “briki” and served in small cups. It is similar to Turkish coffee and often enjoyed with a glass of cold water. Cyprus coffee can be ordered sweet (glyki), medium sweet (metrio), or without sugar (sketo).
Cyprus Beers: Refreshing Local Brews
Cyprus also boasts a burgeoning beer scene with several local breweries producing high-quality beers that perfectly complement the island’s cuisine.
Keo Beer
Established in 1951, Keo is one of the most popular and recognizable beer brands in Cyprus. This pale lager is known for its smooth, refreshing taste, making it a perfect choice for a hot summer day or alongside a hearty meze platter.
Leon Beer
Another historic brand, Leon was first brewed in 1937. After a hiatus, it was relaunched in the early 2000s. Leon offers a full-bodied lager with a rich flavor profile, ideal for pairing with traditional Cypriot dishes.
Microbreweries
In recent years, Cyprus has seen a rise in microbreweries producing craft beers. Breweries like Aphrodite’s Rock Brewing Company and Prime Microbrewery create a variety of innovative and artisanal beers, from IPAs to stouts, offering something for every beer enthusiast.
Useful words and phrases in Greek
| Greek Word | English Translation | Russian Translation |
|---|---|---|
| μεζέδες | Meze | Мезе (закуски) |
| σούβλα | Souvla | Сувла (шашлык) |
| λουκουμάδες | Loukoumades | Лукумадес (пончики) |
| κυπριακή κουζίνα | Cypriot Cuisine | Кипрская кухня |
| παραδοσιακά φαγητά | Traditional Foods | Традиционные блюда |
| χαλούμι | Halloumi | Халуми |
| ταβέρνα | Tavern | Таверна |
| ορεκτικά | Appetizers | Закуски |
| κυρίως πιάτο | Main Course | Основное блюдо |
| επιδόρπιο | Dessert | Десерт |
| κεφτεδάκια | Meatballs | Кефтедес (котлеты) |
| κλέφτικο | Kleftiko | Клефтико (баранина) |
| σπανακόπιτα | Spanakopita | Спанакопита (пирог с шпинатом) |
| ταραμάς | Taramosalata | Тарамосалата (икорный соус) |
| τζατζίκι | Tzatziki | Цацики (соус) |
| σουβλάκι | Souvlaki | Сувлаки (шашлык) |
| κολοκάσι | Kolokasi | Колокаси (таро) |
| κουπέπια | Koupepia | Купепья (голубцы) |
| λαχανικά | Vegetables | Овощи |
| σαλάτα | Salad | Салат |
| λάδι ελιάς | Olive Oil | Оливковое масло |
| κρασί | Wine | Вино |
| αναψυκτικά | Soft Drinks | Безалкогольные напитки |
| καφές | Coffee | Кофе |
| γλυκά | Sweets | Сладости |
| καρπούζι | Watermelon | Арбуз |
| σύκα | Figs | Инжир |
| σταφύλια | Grapes | Виноград |
| πορτοκάλια | Oranges | Апельсины |
| λεμόνια | Lemons | Лимоны |
| μελιτζάνες | Eggplants | Баклажаны |
| κολοκυθάκια | Zucchini | Цукини |
| πατάτες | Potatoes | Картофель |
| ψωμί | Bread | Хлеб |
| τυρί | Cheese | Сыр |
| γιαούρτι | Yogurt | Йогурт |
| μέλι | Honey | Мед |
| ζυμαρικά | Pasta | Макароны |
| ρύζι | Rice | Рис |
| φακές | Lentils | Чечевица |
| ρεβίθια | Chickpeas | Нут |
| γιορτή φαγητού | Food Festival | Фестиваль еды |
| κουζίνα | Cuisine | Кухня |
| αρτοσκευάσματα | Pastries | Выпечка |
| πίτα | Pie | Пирог |
| μπουγάτσα | Bougatsa | Бугатса (слоёный пирог с кремом) |
| κουλούρι | Koulouri | Кулури (булочка с кунжутом) |
| φλογέρα | Flogera | Флогера (слоёный пирог с начинкой) |
| γαλακτομπούρεκο | Galaktoboureko | Галактобуреко (молочный пирог) |
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