Food and Holidays

In Cyprus, you will find the most delicious and amazing food.

Cypriot cuisine is primarily influenced by Greek and Turkish cuisines, but it also shares similarities with Italian and French cuisines.

Fresh vegetables such as zucchini, olives, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce, and grape leaves are frequently used, as are pulses such as beans (for fasolia), broad beans, peas, black-eyed beans, chickpeas, and lentils.

Pepper, parsley, arugula, celery, fresh coriander (cilantro), thyme, and oregano are among the most well-known spices and herbs. Cumin and coriander seeds have traditionally been the main cooking aromas on the island. In Cyprus, mint is a very important herb.

Souvla are charcoal-grilled meats named after the skewers on which they are prepared. Souvlaki of pork, beef, lamb, or chicken and sheftalia are the most common, but grilled halloumi cheese, mushrooms, and, unique to Greek Cypriots, loukaniko (pork sausages) are also served. They are usually stuffed.