Best restaurants and what to eat
Zypern
Paphos blends coastal Cypriot abundance with a strong rural pantry of olive oil, citrus, herbs, and dairy from the surrounding villages. Its cuisine is rooted in meze culture: grilled seafood from the Mediterranean, halloumi and other local cheeses, slow-cooked meats, and sweets scented with carob, sesame, and rosewater.
Cyprus’s iconic firm cheese, briny yet milky with a springy bite that softens on the grill without melting away. In Paphos it is served with watermelon, drizzled with olive oil, or charred over charcoal for meze.
A fresh, delicate whey cheese with a light sweetness and crumbly-creamy texture. It appears both savory and in desserts, especially paired with honey, cinnamon, or pastry.
Juicy Cypriot sausage parcels wrapped in caul fat, seasoned with onion, parsley, and spices. They are intensely aromatic when grilled and are a staple of local grills and meze spreads.
Traditional Cypriot sausages often perfumed with red wine, coriander seed, and sometimes smoke. In the Paphos area they are enjoyed grilled, sliced into meze, or served with rustic bread and lemon.
Cured pork loin, lightly smoked and richly seasoned, with a supple texture and savory depth. It is commonly pan-seared or grilled and paired with halloumi, bread, and red wine.
A traditional preserved pork specialty from Cypriot village kitchens, deeply savory and made for keeping. Its concentrated flavor reflects the island’s old curing traditions and is best enjoyed in small slices with bread and olives.
A historic Cypriot sweet wine made from sun-dried grapes, with flavors of dried fig, honey, and caramelized fruit. It is traditionally sipped slowly after meals and is among the island’s most emblematic wines.
Cyprus’s classic white grape variety, producing fresh, citrusy wines with herbal lift and a clean finish. Around Paphos it is often served chilled with fish, halloumi, and meze.
A distinctive red grape of Cyprus yielding structured wines with dark berry fruit, spice, and earthy grip. It is well suited to grilled meats and robust village dishes.
A clear grape spirit distilled across Cyprus, powerful yet clean, with a warm herbal-fruit edge. It is traditionally served very cold in small glasses, often as a companion to meze or fruit.
Rosewater drink or cordial with a perfumed floral nose and delicate sweetness. In Cyprus it is often served chilled, especially in warm weather or as a refreshing welcome drink.
A creamy-looking, refreshing almond beverage with a light, sweet nut aroma. It is a traditional island refreshment, especially popular in summer and at celebrations.
Slow-baked lamb traditionally cooked until meltingly tender, often with potatoes and aromatics sealed in clay or parchment. The flavor is deep, smoky, and herb-scented, making it one of Cyprus’s most celebrated dishes.
Grilled meat skewers, smoky on the outside and juicy within, usually finished with lemon and salt. In Paphos they are a cornerstone of casual dining and meze gatherings.
The beloved Cypriot pita wrap filled with grilled meat, tomato, onion, parsley, and sauces. It is street food with serious flavor, balancing char, freshness, and soft bread.
A signature grilled dish of sausage-like meat parcels wrapped in caul fat, giving a crisp exterior and rich, juicy center. Served in meze or pita, it is one of the island’s most flavorful specialties.
Pork cooked slowly in the Cypriot style until luscious and pull-apart tender, often with herbs and potatoes. It captures the island’s love of rustic, oven-baked comfort food.
A slow-cooked stew of taro with tomato, celery, and often pork, yielding a velvety texture and earthy sweetness. It is especially associated with the Paphos district and local home cooking.
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