Many people call Cyprus a paradise on earth, it is so fabulously beautiful there. In addition to local attractions and colorful nature, Cyprus is famous for its unforgettable dishes.

The cuisine of this country is generally very interesting and finds many admirers among tourists.

The favorable geographical location has created an excellent combination of culinary traditions, which includes dishes of Oriental, African and European cuisine.

  • Cypriot cuisine is based on fruits, vegetables, fish, meat, olives, bread and dairy products. Despite the fact that the list of products is minimal, it does not limit the chefs who delight with full-fledged dishes with a variety of tastes.

It is difficult to describe in a nutshell the aroma that prevails on the streets of cities where oranges, figs, pomegranates and dates grow. The same can be said about the aroma characteristic of traditional Cypriot dishes.

By the way, in the restaurants of Cyprus, the dishes are strikingly different from those prepared by the local population at home.

  • This is explained quite simply — public catering is aimed at tourists, and they can rarely be pleased with specific food. Tourists require a certain standard, as they are used to certain foods.
  • In cafes, you can most often find dishes of American, Japanese, European cuisine, ranging from the usual pizzas to sushi. You can feel the taste and aroma of real Cypriot dishes only in taverns, and, unfortunately, there are not so many of them.
  • Most often, taverns are found in the coastal zone, they are distinguished by a modest interior and tables set out on the street.
  • And if in restaurants there is an abundance of alcoholic drinks from all over the world, then in taverns you can taste real local wines.
  • The same applies to dishes: delicious local fruit desserts, sweet confectionery, various delicacies, vegetable and meat dishes — all this can only be tasted in taverns. By the way, local wines are crazy.

They are incomparable in their taste and aroma. The whole secret lies in the recipes of local winemakers who do not reveal their secrets for any money.