Cyprus food & wine

There is a popular joke in Cyprus that 'Cypriots live to eat':)

Every bit of celebration is with wine, beer and food. Cypriot cuisine is a typical Mediterranean menu but is also influenced by West Asia and North Africa. It is complete with pickled olives, salads, world famous halloumi , fetta and souvlaki (grilled chunks of pork, lamb or chicken) and not to forget dolmades (minced meat or rice wrapped in wine leaves) and of course sea food besides a large variety of vegetarian dishes and dips.

Cypriot wines have a long tradition and add to the flavour. Local spirits like Zyvania are also very popular.

Olive oil is extensively used in all cooking. All dishes are unique in taste and rich in use of local herbs. The popular form of a ‘meze’ can consist of 10-20 dishes with a large choice of appetizers and dips like Tzatziki (yoghurt consisting of cucumbers, garlic, olive oil, salt, black pepper and mint etc), bourburi (bulgarwheat) etc etc

Almost all Cypriots are fond of eating out on weekends and traditional local taverns all over Cyprus are packed to capacity from 12 noon to midnight serving local delicacies and house wines. Picnic sites are full of people with their BBQ's.

Cypriot deserts are usually fresh fruits or fruit preserved in syrups and cakes. One of my personal favourites is loukoumades which can be described as Greek doughnuts.

And to wind up one has to just try the Cyprus coffee. Its unique in taste, served in small cups with a glass of water. You can have it with or without sugar.

Coming to snacks, Cyprus has a very large range of vegetarian and non vegetarian pies available in local bakeries and specialized pie shops. Marios Snacks in Limassol is the most popular place especially for its olive breads, fetta and mushroom pies.