Eating Culture In Cyprus

Eating Culture In Cyprus

In Cyprus – as with most Mediterranean cultures – eating is regarded as an extremely serious business. Mealtimes are often a prime opportunity for social exchange and communication, and it is not uncommon to see Cypriot families and friends immersed in deep conversation as they eat; you might even confuse these animated interactions for arguments, but this is essentially how Cypriots – especially at the dinner table – communicate.

It’s not just about catching up with loved ones, though; food itself is a source of great pride in Cyprus, with the national cuisine a direct reflection of the country’s colourful past. This is evident in the versatility of Cypriot food; while the bulk of the country’s culinary tradition is rooted within the wider Mediterranean diet, the island’s proximity to the Middle East means that there are also heavy influences from further afield, too. The country’s strategic location as a crossing point between three continents has also had a clear effect; having been governed by various foreign powers over the centuries – many of whom have left their own unique stamp on Cypriot culture in general – it’s fair to say that there is no shortage of variety within the average kitchen.

As a result of all this historical upheaval, Cypriot cuisine is extremely interesting, rich in colors, aromas, tastes and, indeed, memories; even with its numerous trading ports, locals have always lived off the land, after all. Most of their staple diet products come from the soil, characterized by a high consumption of fruits, vegetables and legumes, as well as a considerable affinity (of course) for grilled meat, cheeses and olive oil.

Perhaps the best – and, certainly, most popular – showpiece of the island’s cuisine is meze, which roughly translates as “small dishes” (although there is arguably no such thing in Cyprus as a “small dish”). Commonplace at celebrations and family gatherings, meze consists of seemingly countless plates of food, each offering a different taste and aroma that draws you in even when you think you couldn’t possibly handle another bite.

Many restaurants and taverns offer meat meze, which traditionally contains souvla (large pieces of meat – usually chicken or pork – cooked on a skewer), souvlaki (barbecued meat), potatoes, fresh salads, yogurt and other Cypriot recipes with cheeses, spices, herbs. Other restaurants, meanwhile – especially those located by the sea (and in Cyprus, there are many) – offer seafood meze containing an array of freshly-caught and prepared fish.

In general, there is something for everyone in Cyprus – for every taste, whether you prefer sweet or savory. Time isn’t even a barrier, either; if you are hungry at 2 o’clock in the morning, for example, most bakeries are open 24 hours per day. Whatever the time of day, you can always find fresh bread, pasties and cheese pies, as well as coffee – definitely, coffee.

In fact, if your day is reliant upon getting your fix of caffeine, then Cyprus won’t disappoint in that regard, either; coffee is very important to Cypriots, a fact resoundingly reflected in the hundreds of gourmet coffee shops, cafes and parlors fettered all over the island. While you’re there, make sure to ask for a freddo or a frappe, too; cold coffee is always a wise idea on such a warm island, and it’s unlikely you’ll regret it!

Alternatively, if you prefer something a little stronger, then the country’s unique array of wines and spirits are certainly worth trying. If you want to dip your toes, you can visit the Limassol Wine Festival, which takes place every year at the end of August, but if you consider yourself a true connoisseur, then a visit to the island’s traditional wine villages – known as the “crashochoria” – is an absolute must. Taste some of the region’s most delicious and oldest wines, such as the legendary Commandaria, or simply enjoy the journey across some of the most beautiful and untouched landscapes on the island. Either way, don’t forget to visit one of the many independent wineries, where you can taste locally produced red and white wines with delicate aromas and refreshing tastes.

No mention of Cypriot gastronomy would be complete without touching upon its most popular export, either; made from a mixture of sheep and goat milk, halloumi has a high melting point which allows it to be grilled or fried. As any local will tell you, there are few better accoutrements to a lazy summer evening than fried halloumi (with a touch of honey, of course) and crisp glass of a locally-produced white wine.

Ultimately, few countries place as much importance on good quality food and drink as Cyprus, and this obsession with culinary excellence makes it the perfect place in which to indulge your more gluttonous tendencies. Whether it’s in a five-star city hotel, a traditional village taverna or your grandmother’s Sunday kitchen, you will undoubtedly find some of the most delicious food you have ever tasted – and some of the warmest hospitality you’ve ever received – waiting there for you.

Written January 2020