Practical Information

Cyprus, the island of Aphrodite, is the third largest island in the Mediterranean Sea and one of its most popular tourist destinations. According to legend Aphrodite, goddess of beauty and love, ‘rose from the foam of sea’ off the coast of Cyprus. Cyprus is located in the Eastern Mediterranean south of Turkey and west of Syria and Lebanon and is known internationally for two very different reasons. First and foremost it is an extremely popular holiday destination, thanks to its excellent warm climate, wonderfully hospitable people, first-rate hotel accommodation, delicious cuisine and its safe, friendly environment.


Wildlife can be seen in Troodos mountains, as well as Larnaca salt lake, Akrotiri salt lake and undoubtedly Akamas national park. Moufflon, which is a national symbol of Cyprus is protected and can be seen in Paphos forests towards the Troodos Mountain.


Cyprus has two official languages: Greek and Turkish. In addition to these languages and according to European Commission, 76% of the population of Cyprus speaks English, 12% speak French, and 5% speak German.


Cyprus has a subtropical climate with very mild winters (on the coast) and warm to hot summers. Snow is possible only in the Troodos Mountains in the central part of island. Rain occurs mainly in winter, with summer being generally dry. Cyprus has the warmest climate (and warmest winters) in the Mediterranean part of the European Union.[citation needed] The average annual temperature on the coast is around 24 °C during the day and 14 °C at night.

Cars drive on the left hand side of the road the same as the UK, and car hire is available locally at the bay and in the village.

The local currency is the euro. Check here for the current exchange rate of the euro.

The traditional Cypriot meal is the 'meze' which consists of many dishes like stifado, koupepia, delicious dips, tavas, moussaka, chiromeri, fresh olives etc. All these are enjoyed along with the island's excellent wines. Halloumi, Cyprus popular cheese enjoys high popularity worldwide. It is commonly served as an appetizer either fresh or grilled.

In addition seafood is also popular in a typical Cyprus meal and it includes sea bass, octopus, squid, red mullet etc. Cucumber and tomato are used widely in salads. Common vegetable preparations include potatoes in olive oil and parsley, pickled cauliflower and beets. Other traditional delicacies of the island are charcoal-grilled lamb, souvlaki (pork and chicken cooked over charcoal), and sheftalia. Pourgouri is the traditional rice of Cyprus other than bread, and is used to make the Cypriot delicacy koupes.

Fresh vegetables and fruits are common ingredients in Cypriot cuisine including green beans, cucumbers, lettuce, carrots, tomatoes etc. as well as pears, nectarines, apples, mandarins, figs, grapes, oranges, cherry, strawberries, watermelon, melon etc. Cyprus is also well-known for its desserts.


Here's a list of the typical Cyprus Cuisine


Food of Cyprus

Meze - Literally means "small dishes." A style of eating that has many different courses, but each course contains just a little of each item, enough for everyone to have a taste.

Afelia: A Cyprus specialty made from pork, red wine, mushrooms, potatoes and coriander seeds.

Calamari - Fried squid. Calamari in Cyprus is tender and especially tasty with fresh lemon juice.

Feta - A salty, white cheese made from sheep's or goat's milk that is cured in a brine solution.

Halloumi - A Cypriot cheese made from sheep or goat milk. It has a high melting point and is usually fried or grilled. It can also be served in sandwiches, salads or with fruit particularly watermelon and wine.

Horiatiki Salata - A Greek or country salad. It is made of tomatoes, cucumbers, green peppers, feta cheese, olives, olive oil, and vinegar - but no lettuce.

Hummus - A dip made from chickpeas and tahini. This is nearly always served as part of a meze however, it is originally Lebanese.

Tahini - A pureed sesame seed paste that can be used as a dip or as an ingredient for other dishes. (This is also of Lebanese origin).

Kebab - Skewered meat which can be pork, lamb or chicken.

Moussaka - A layered dish of eggplant, lamb, and tomatoes.

Sheftalia - A grilled Cypriot sausage made of pork, lamb, onions & parsley.

Souvlaki - Little skewers of meat. It is can be served either as a sandwich in a pita or on the skewers. In Cyprus, the souvlaki is usually pork, but could be also be chicken or lamb.

Stifado - A beef stew with onions, tomatoes, and herbs.

Tzatziki - A dip made from Greek yoghurt, cucumbers, and either dill or peppermint.

Yemista – all kinds of stuffed vegetables such as: peppers, tomatoes, onions, courgettes, aubergines or stuffed courgette petals.

 Koupepia - The famous stuffed grape leaves.  

Drinks of Cyprus

Zivania, a potent Cypriot alcohol made from grapes.

Commandaria - The traditional sweet dessert wine of Cyprus.

Ouzo - An anise flavored (licorice) alcohol that is made in Cyprus and Greece. It is usually mixed with water (50/50) which creates a cloudy appearance.

KEO - A Cypriot beer. The company that makes KEO beer, also sells KEO water, and KEO juices.

Frappe - An iced coffee drink.  It is either glykos (sweet), metrios (medium sweet) or sketos (no sugar). It is also ordered with milk (me gala) or without.

Desserts of Cyprus

Souzouko - a favorite at Cyprus festivals and fairs, it is made by dipping strings of nuts in heated grape juice until it solidifies.

Glyko - preserves of almond, date, apricot, cherry, quince or grapes, always served with a glass of cold water

Kourabiedes - small almond cakes coated in icing sugar.

Melomakarona - honey cakes.

Finikia - walnut cakes.

Loucoumi - or Turkish delight

Loukoumades - very sweet, small, Cyprus style doughnuts with honey

Kadeifi, Baklava and Galatopureko: very rich, sweet cakes made with honey.

Vasilopita - Traditional New Years Cake with one gold coin in it. The person that gets the slice with the coin is said to have good luck all year long.