Cyprus
Food Safety Tips
Essential food safety information to help you enjoy Cyprus's cuisine safely and confidently.
Drink bottled water
Tap water is generally safe for bathing and showering in Cyprus, but it's advisable to drink bottled water to avoid potential stomach upset from different mineral content.
Be cautious of raw seafood
While fresh seafood is a staple in Cyprus, ensure it's sourced from reputable establishments and cooked thoroughly to minimize the risk of foodborne illnesses.
Wash fruits and vegetables
Wash fruits and vegetables thoroughly with clean water before consumption, especially if purchased from local markets.
Dietary Options
vegetarian
MEDIUM AVAILABILITYVegetarian options are readily available, particularly in urban areas. Many traditional dishes are naturally vegetarian or can be adapted, with a focus on legumes, vegetables, and cheeses.
vegan
LOW AVAILABILITYVegan options are becoming more common, especially in tourist areas. However, traditional Cypriot cuisine often incorporates dairy and eggs, so finding fully vegan dishes may require some effort.
gluten-free
MEDIUM AVAILABILITYGluten-free options are increasingly available, with many restaurants offering gluten-free bread and pasta. Traditional dishes like souvlaki and sheftalia can be enjoyed without the pita bread.
Common Allergens
Nuts
HIGH PREVALENCENuts, particularly almonds, walnuts, and pistachios, are frequently used in Cypriot desserts and pastries.
COMMONLY FOUND IN:
Dairy
HIGH PREVALENCEDairy products like halloumi and anari cheese are prominent in Cypriot cuisine.
COMMONLY FOUND IN:
Sesame
MEDIUM PREVALENCESesame seeds are often used in bread and pastries.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Cyprus's food culture for travelers.
Halloumi (Χαλλούμι)
A semi-hard, brined cheese traditionally made from a mixture of goat and sheep milk. Its high melting point makes it ideal for grilling or frying, and it's often served as a meze or in salads.
Souvlaki (Σουβλάκι)
Grilled skewers of marinated pork, chicken, or lamb, often served in pita bread with vegetables and sauces like tzatziki. A popular street food and a staple of Cypriot cuisine.
Sheftalia (Σεφταλιά)
Grilled sausages made from minced pork, onion, and parsley, seasoned with herbs and spices. Typically served in pita bread with vegetables and sauces.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Cyprus's diverse culinary traditions.
Koupepia (Κουπέπια)
Stuffed vine leaves filled with a mixture of rice, minced meat (optional), herbs, and spices. A common dish in Cyprus, often served as part of a meze platter.
Afelia (Αφέλια)
A slow-cooked pork dish marinated in red wine, coriander seeds, and cinnamon. A traditional Cypriot dish often served with potatoes or rice.
Trahanas (Τραχανάς)
A fermented mixture of cracked wheat and yogurt or soured milk, dried and then cooked into a soup or porridge. A comforting and traditional dish, especially popular during the colder months.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Cyprus.
Paphos
Paphos is known for its fresh seafood, including grilled octopus and fish meze. The region also produces its own variety of halloumi cheese.
Cultural Significance:
Paphos's cuisine reflects its coastal location and its rich history, with influences from Greek and Turkish culinary traditions.
Signature Dishes:
- Fish Meze
- Grilled Octopus
- Paphos Halloumi
Key Ingredients:
Larnaca
Larnaca's cuisine features a variety of meat dishes, including sheftalia and souvlaki. The region is also known for its pastries and desserts, such as galaktoboureko and koubes.
Cultural Significance:
Larnaca's cuisine reflects its diverse cultural heritage, with influences from Greek, Turkish, and Middle Eastern culinary traditions.
Signature Dishes:
- Sheftalia
- Souvlaki
- Galaktoboureko
Key Ingredients:
Nicosia
Nicosia's cuisine is a blend of Greek and Turkish culinary traditions, with dishes like kleftiko and dolmades. The region is also known for its traditional breads and pastries.
Cultural Significance:
Nicosia's cuisine reflects its position as the capital city, with a diverse range of culinary influences from across the island.
Signature Dishes:
- Kleftiko
- Dolmades
- Tahinopita
Key Ingredients:
Sweet Delights & Desserts
Indulge in Cyprus's traditional sweet treats and desserts.
Glyko tou Koutaliou (Γλυκό του κουταλιού)
Spoon sweets made from preserved fruits, nuts, or vegetables in syrup. Served as a sweet treat with coffee or as a dessert.
Daktyla (Δάκτυλα)
Date and walnut cookies, often served during special occasions and holidays.
Loukoumia (Λουκούμια)
Turkish delight, a sweet confection made from starch and sugar, often flavored with rosewater, lemon, or mint. A popular treat in Cyprus.
Traditional Beverages
Discover Cyprus's traditional drinks, from locally produced spirits to regional wines.
Commandaria (Κουμανταρία)
A sweet dessert wine with a long history in Cyprus, dating back to ancient times. Made from sun-dried grapes, it has a rich, amber color and a complex flavor profile.
Zivania (Ζιβανία)
A strong alcoholic beverage made from the pomace of grapes. A traditional Cypriot drink, often served as a digestif.
Filfar (Φίλφαρι)
A traditional Cypriot grape spirit, similar to Zivania but with a smoother flavor. Often infused with herbs or spices.
Soft Beverages
Discover Cyprus's traditional non-alcoholic drinks, from local teas to refreshing juices.
Cypriot Coffee (Κυπριακός καφές)
A strong, sweet coffee prepared in a small, long-handled pot called a briki. Served in small cups with a layer of foam on top.
Lemonada (Λεμονάδα)
A refreshing lemonade made with fresh lemons, sugar, and water. A popular drink in Cyprus, especially during the hot summer months.
Ayran (Αϊράνι)
A cold yogurt drink, often flavored with mint or cucumber. A refreshing and healthy beverage, popular throughout Cyprus.