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Eating Out In Cyprus
For the past 3,000 years, invaders, foreign settlers and traders have brought
their varied cuisines to the island. Greece, Turkey, Lebanon, Syria, Italy,
France and even Great Britain have all contributed to the Cypriot diet, so expect
anything - including chips
The excellent Cyprus climate means that a wide variety of foods can be grown
here and due to the short distance travelled, almost everything is served
fresh. A good introduction to the local food is to enjoy a "meze"
at one of the many tavernas.
Don't be tempted to finish every dish, try them all, but be warned you may
be served up to 30 dishes! They start fairly simply with the arrival of
dips and salad, working their way through the vegetable dishes.
Fish could arrive next, perhaps marida - a small sardine type fish - or
kalamari - deep fried rings of battered squid. Grilled halloumi cheese and
loutza - smoked pork loin - are followed by keftedhes - meat balls.
Smoked wine-flavoured sausages are followed by casseroles such as afelia
and moussakas. Don't worry, the last dishes are approaching and will most
likely be souvlakia - barbecued pork and/or chicken, and melt-in-the-mouth
lamb cooked in a special clay oven.
All that's left is the fresh fruit. Go on, you must have a little room left
for a tiny portion! Next time perhaps you'll be tempted to try a fish meze.
The larger towns are well catered for by hotels and restaurants serving
all type of international cuisine. The quality and service are usually excellent.
Most of them take credit cards, but do check before ordering otherwise there
might be a lot of washing-up to do!
Great pleasure is taken in serving plates brimming with food and recipes
have probably been in the family for generations.If you are invited into
a Cypriot home to sample some home-cooking this is an opportunity not to
be missed.
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