Arriving in Cyprus feels like stepping into sunlight. The sea glitters, bougainvillea spills over whitewashed walls, and the scent of grilled herbs lingers in the warm air. But beyond the beaches and archaeological wonders, there is another reason travellers fall in love with this island: the food.
Cypriot cuisine is rich yet simple, rustic yet deeply flavourful. It tells stories of farmers, fishermen, mountain villages, and generations of families gathered around long tables. If you’re visiting for the first time, knowing what to eat can turn a good holiday into an unforgettable one.
Here’s your essential guide to what you should not miss when in Cyprus.
Start with Meze — The Full Experience
If you try only one thing in Cyprus, make it meze.
Meze is not a single dish but a celebration of many. Small plates arrive gradually — sometimes fifteen, sometimes thirty — each one offering a new flavour and texture. You might begin with olives, fresh village bread, tahini dip, hummus, and tzatziki. Then come grilled halloumi slices, loukaniko (smoked sausage), fried courgettes, and fresh salads bursting with tomatoes and cucumbers.
The meal builds slowly. Grilled meats, sheftalia, souvlaki, and perhaps seafood follow. You are not meant to rush. Meze is about conversation, laughter, and tasting everything the island has to offer.
It is Cyprus on a table.
Halloumi — More Than Just Cheese
Yes, you’ve probably seen halloumi before. But tasting it in Cyprus is different.
Fresh, locally made halloumi has a delicate saltiness and firm texture that transforms when grilled. It develops a golden crust while staying soft inside. In summer, it’s often paired with watermelon for a sweet-salty contrast. In salads, it adds depth. In sandwiches, it becomes the star.
It’s simple, but when made properly, it’s unforgettable.
Kleftiko — The Ultimate Comfort Dish
If you love tender, slow-cooked meat, you must try kleftiko.
This traditional lamb dish is marinated with garlic, lemon, oregano, and bay leaves before being baked slowly in a sealed oven. The result is melt-in-your-mouth meat infused with herbs and citrus.
It’s hearty without being heavy. Rustic yet elegant. And it reflects the island’s love of slow cooking — food prepared with patience and care.
Many restaurants across Cyprus feature kleftiko as a signature dish, and visitors staying in Larnaca can often find beautifully prepared versions at places like Lordos Beach Hotel, where traditional flavours meet refined Mediterranean presentation.
Souvlaki and Sheftalia — The Local Grill Favourites
Cyprus takes its grilled meats seriously.
Souvlaki — skewers of marinated pork or chicken cooked over charcoal — are a national favourite. The smoky aroma alone is enough to make you stop in your tracks. Served in warm pita with fresh salad and a squeeze of lemon, it’s a simple yet deeply satisfying meal.
Sheftalia, on the other hand, is uniquely Cypriot. These small sausages are made from minced pork and lamb wrapped in caul fat, creating a juicy, flavourful bite unlike any other sausage you’ve tried.
Together, they represent the island’s love for fire-cooked food.
Fresh Fish and Seafood
Being surrounded by the Mediterranean means seafood is never far from the table.
Sea bream (tsipoura) and sea bass (lavraki) are often grilled whole with olive oil and lemon. Calamari is lightly fried until crisp. Octopus may be grilled or stewed in red wine until tender.
The beauty of Cypriot seafood lies in its simplicity. Freshness comes first. Seasoning is minimal. The sea does most of the work.
If you’re dining near the coast, always ask what was caught that day. You won’t regret it.
Moussaka — A Comforting Classic
While moussaka is well known throughout Greece, it holds a beloved place in Cyprus too.
Layers of aubergine, minced meat, potatoes, and creamy béchamel create a baked dish that feels both indulgent and homely. Cinnamon and nutmeg often add subtle warmth, making each bite rich yet balanced.
It’s the kind of meal that feels like it came straight from a grandmother’s kitchen.
Loukoumades and Traditional Sweets
Save room for dessert.
Loukoumades — golden dough balls soaked in honey syrup and dusted with cinnamon — are a favourite across the island. Light yet indulgent, they pair beautifully with strong Cypriot coffee.
Baklava, with its layers of filo pastry, nuts, and syrup, reflects the island’s Middle Eastern influences. For something uniquely local, try glyko tou koutaliou — fruit preserves served on a spoon as a gesture of hospitality.
In Cyprus, even sweets tell a story.
Eat Seasonally, Eat Locally
One of the best things you can do while visiting Cyprus is embrace seasonal eating.
In summer, enjoy fresh watermelon, figs, and tomatoes bursting with sweetness. In winter, look for slow-cooked stews and hearty legumes. Spring brings wild greens and herbs, while autumn is grape harvest season.
The island’s cuisine is deeply connected to its land and climate. Eating what is in season ensures the fullest flavour.
Food as Hospitality
Perhaps the most important thing to remember when eating in Cyprus is this: meals are about connection.
You will notice portions are generous. Dishes are shared. Hosts insist you take more. This isn’t just politeness — it’s tradition. Hospitality is a cornerstone of Cypriot culture.
Food here is not transactional. It is relational.
The Taste of Cyprus
From grilled halloumi to slow-cooked lamb, from fresh fish to syrup-soaked pastries, Cyprus offers a culinary experience that is both comforting and exciting.
The flavours are honest. The ingredients are fresh. The recipes are rooted in centuries of tradition.
So when you visit, don’t just see the island.
Taste it.
Because once you’ve experienced Cyprus through its food, you’ll carry a piece of it with you long after your holiday ends.
