A culinary guide to Cyprus – the island with a love for food
[UPDATED 22ND AUGUST 2024]. My compatriots may not like what I am about to declare, but it’s embarrassingly true. To fully appreciate and experience Cyprus’ love for food, one has to head off the beaten track, steering well clear of the island’s hugely, and sadly, commercialised resort destinations (which boast gorgeous beaches by the way). That’s not easy when as a visitor, you want to saunter out of your hotel into a neighbourhood brimming with restaurants. If you do, you will, mostly, be seriously disappointed. Furthermore, don’t even consider dining out on anything other than Cypriot, Greek or the more all-encompassing Mediterranean cuisine. Thanks to bi-annual visits over the years, here is a FooDiva culinary travel guide with restaurant gems across Cyprus’ towns and villages, must-try dishes and drinks, boutique hotels, and even additional reading material.*
A heads up, this guide takes in the Republic of Cyprus, not the Turkish-occupied part which incidentally houses my birthplace, the enclaved Famagusta (I am half Greek-Cypriot). We refrain from labeling the Mediterranean island, south and north, as there’s only one legally recognised Cyprus. If you’d like to read more on the political situation click here – but otherwise it’s food and travel from now on. After all, like many Mediterranean countries, Cypriots’ social lives revolve around communal eating.
Cyprus has been occupied by many nations, with bundles of influence on its cuisine from the Arab world and more specifically Lebanon, Turkey, Greece, the Romans and Venetians. Unlike popular perception, there are distinct differences between Cypriot and Greek fare. The cooking style of Cypriot cuisine is more rustic than our refined Greek neighbour, with simpler dishes, keeping sauces to a minimum.
TOP 14 DISHES TO TASTE
This list could be endless, so I’ve chosen to highlight a mix of must-eats and more unusual fare. Photos from previous visits HERE – and also on FooDiva’s #CyprusDiva story highlights.
- Meze: 20+ tasting plates designed for sharing. Usually very meat (and veg) heavy unless you’re in a dedicated fish taverna. Needless to say, pace yourself. The dishes below are typically part of this feast, so it’s worth trying a meze early on in your visit to help pick favourites.
- Souvla and souvlaki: chunks of meat (pork, lamb and chicken) skewered and grilled on the spit or barbequed over charcoal. Souvla refers to larger chunks of meat, whereas souvlaki is the traditional kebab.
- Sheftalia: minced pork meatballs meets sausages (wrapped in caul fat aka intestine lining) and chargrilled. Usually accompanies souvlaki and is served with salad in oval-shaped pilowy pitta bread.
- Lountza: cured pork tenderloin marinated in red wine and rolled in coriander seeds. Served cold, fried or grilled – our version of bacon.
- Loukanika and pastourma: traditional, spicy sausages that are both cured with red wine, salt, garlic, coriander seeds and black pepper. Whilst loukanika is made with pork, pastourma is beef. Served grilled or fried – often with eggs for breakfast.
- Kleftiko: slow-cooked lamb shank served on the bone with sliced potatoes. Traditionally cooked in outdoor earthenware ovens, but nowadays also roasted in kitchen ovens.
- Afelia: chunks of pork marinated in red wine and coriander. Typically served with ‘pourgouri’ bulgur wheat and lashings of Greek yoghurt.
- Ravioles: part of the culinary legacy left by the Venetians who ruled Cyprus from 1489 to 1571. Similar to Italian ravioli, these pasta parcels are stuffed with halloumi cheese and simmered in chicken broth.
- Kolokasi and poulles: taro has been grown here since Roman times. Chunks of taro root are simmered with pork or chicken in a sauce of caramelised tomatoes, onions and celery, spiked with lemon juice. Alternatively try the moreisly good sauteed, coriander-coated baby taro ‘poulles’.
- Halloumi: after years of negotiations, in April 2021, halloumi was finally PDO registered – hurrah! Like feta is to Greece and Champagne is to France’s namesake region, halloumi can only be produced and branded as halloumi in Cyprus. A brined and often unpasteurised cheese made from a mix of goat and sheep milk, but given diminishing flocks, cow’s milk is often used. Available unripened (soft) and matured (hard). Wonderful with chilled watermelon slices or figs on a hot summer’s day – and grilled with a village salad. You can also find it in halloumopita, a savoury halloumi pie, often eaten as a snack.
- Wild, foraged ingredients: meze dishes with greens such as kapari (wild capers), karaoli (tiny snails), and game like rabbit, hare and partridge.
- Dips: tzatziki is often referred to as talatouri (Greek yoghurt and cucumber) in Cyprus. Tahini (sesame). Taramosolata (salted and cured fish roe). Skordalia (garlic infused mashed potato dip).
- Pastelaki: sticky toffee made from carob bean juice and pressed with peanuts.
- Loukoumades: mini doughnuts (more dense and gooey than luqeimat) served sizzling hot and straight out of the frying pan drizzled with sugar syrup.
TIPPLES TO SIP
- Brandy Sour: Cyprus’ national cocktail mixing brandy, lemon squash, Angostura bitters and soda water. The drink was first mixed at the Forest Park Hotel, in the hill-resort of Plátres, for King Farouk of Egypt, who often stayed at the hotel during his frequent visits. The brandy sour was introduced as an alcoholic substitute for iced tea, to disguise the Muslim monarch’s preference for Western-style cocktails.
- Wines: Cyprus boasts a thriving wine industry with the cultivation of its own local grapes – the red Maratheftiko and Lefkada, plus white Xynisteri – along with international varietals. My favourite reds are Vlassides (both the Cabernet Sauvignon and a Shiraz) and Kyperounda Winery’s Epos (a Cab Sav-Shiraz blend). For rose, Zambartas Rose (Lefkada and Cabernet Franc grapes), Gerolemos with local Maratheftiko grape (voted best rose in Cyprus ), Tsangarides Winery’s Shiraz rose, and Kyperounda’s Shiraz-Grenache blend. Other wineries of note are Vouni Panayia with low-intervention wines,Marathasa, Arygrides and Ayia Mavri. All these wineries and more welcome visitors for tastings.
- Commandaria: considered to be the world’s oldest known wine still in production, a sweet dessert wine (PDO protected), produced in the foothills of the Troodos mountains.
WHERE TO EAT AND DRINK ACROSS THE ISLAND
I have curated a Google Maps list of the following restaurants (and boutique hotels), 88 to be precise HERE.
Nicosia – the capital in the near-centre of the island
- Traditional and modern tavernas: so many goodies to choose from in this category, but here are my top picks. Zanettos is a rustic gem institution recently refurbished with a 20+ meze dish menu only. Maeirko in Ayios Antonios food market offers simple and wholesome home cooking. Aigaon with its gorgeous courtyard in the old town, Pantopolio Kali Orexi with a fresh, contemporary feel, and Beba with a couple of al fresco terraces, are all Greek à la carte restaurants.
- Contemporary restaurants: Kuzuba serves a compact Cypriot menu in a modern bijou space. Ethimo is Nicosia’s latest hot opening with a refined Greek-cum-Cypriot menu. Salt & Fire offers a stellar, yet pricey steakhouse experience in Ayios Ioannis, a suburb of Nicosia. Nicosia’s first decent boutique hotel Map boasts a lovely minimalist restaurant, Scale with a modern Greek-meets-Cypriot menu. Despite a confusing menu with a mix of cuisines and flavours, the food is pretty good at the oddly named Skinny Fox.
- Cafés-cum-restaurants: the bizarrely named The Gym in the heart of the old town. Delightful hippie-chic cafe Silver Pot makes wonderful healthy all-day breakfast and lunch dishes.
- Wine and cocktail bars with good food: Il Bacaro for Venetian cichette and prosecco. Granazi, a contemporary cocktail bar in a renovated old mansion. Artigiano’s garden setting for a decent selection of wines by the glass. Bar Souvenir – a traditional house with an inner courtyard in old Strovolos. Patio for wine, cocktails and tapas.
- A few more on my bucket list to try out: Tavernio To Istoriko; Vintage wine bar-cum-bistro; and café-meets-concept boutique Istorija.
East Coast (Famagusta district) – Paralimni, Protaras, Ayia Napa, Sotira and Dherynia
An extra word of warning here related to my opening para. Please, please avoid eating and drinking in the so-called tourist ‘strips’ of Protaras and Ayia Napa. These spots are crazily commercialised and seriously tacky. Instead do your research to discover local favourites off the beaten track. Note: a hire car or taxi is essential.
- Rustic tavernas are the restaurant of choice in this east coast district and my favourite, with arguably, the best meze on the island is Mousikos, slightly inland in the village of Sotira. You can’t miss it with a mammoth windmill gracing the entrance. The halloumi here is unpasteurised, served freshly churned and still warm with its creamy goodness oozing out – the Cypriot version of burrata 🙂 I always fly back with a suitcase full. A strong contender in the village of Dherynia, O Dikos Mas Mezes boasts a EUR18 meze feast of 24 dishes – whilst in Paralimni village, head to Kamasias. Karas Fish Tavern in Kapparis is my taverna of choice for all things seafood. Kalamies overlooking the Golden Coast Hotel’s beach in Protaras, and Spartiatis with an enchanting view across Konnos Bay (next to the Grecian Park hotel) are also good choices for glorious fishporn. Fisherman’s Hut may be set in the Grecian Bay hotel in Ayia Napa, but this fish-only gem with a handful of tables is also on the coast – expensive though by Cyprus standards.
- One of the best burgers I have ever eaten: and with a sunset view to match. Roof Burger Bar atop the Grecian Sands Hotel in Ayia Napa. Unless you’re ordering the smash burger, the beef patty can be cooked to your preferred temperature, medium-rare included.
- Mediterranean/ European cuisine: The coastal Rocas Experience in Protaras serves delicious, well-executed Med fusion plates, with stellar service to match. The Deck is an atmospheric terrace-only restaurant with sea view in Ayia Napa’s Alion resort. I wouldn’t typically recommend non-Med cuisine in Cyprus, but, somehow, this establishment successfully pulls off a modern European menu with quality ingredients.
- Beach and pool bars-cum-restaurants: Serena Beach Restaurant on the Pernera coastline is running a pop-up by Nicosia’s Olio restaurant making the modern Greek food highly compelling. Comfy sun loungers also for hire. Isola at Nissi Beach in Ayia Napa for delicious Med-inspired fare with beach sun loungers for hire. Despite the name, the highlight of Riva Beach House in the sprawling new Ayia Napa Marina development is the pool. Good food too, albeit pricey for Cyprus. Capo Bay Hotel on the Protaras strip has an adults-only pool which is roomy enough for laps, whilst its in-house taverna Mama’s serves up good quality Cypriot fare. For a traditional beach snack of toasted pita with halloumi and lountza, head to Sunrise Beach Bar.
- Cocktail bars: Cliff Bar at the Grecian Park hotel between Protaras and Ayia Napa has an oldie worldly charm with a cliff-top setting overlooking Konnos bay. Sun sets on the west coast so sadly not a sundowner spot, but all the same, the view is spectacular. Koi is an al fresco lounge-bar in the Capo Bay hotel smack bang on the sea-facing promenade, that also doubles up as an Asian-Japanese restaurant.
- A few hidden gems: A street food joint for souvlakia and sheftalies in pita, de rigueur takeaway fare: Gyradiko Grill by Vangelis in Paralimni. For a pork fest, souvlakia, souzoukakia and loukaniko included, as well as addictive cheese croquettes – all thrown on wax paper-laden tables, To Souvlaki Tou Soukri on the Protaras strip and in Paralimini. The charming To Kafenion, aka coffee shop is set on the bay at Vizakia by the Cavo Maris hotel. Think mezedakia, savoury pies, Cypriot coffee and ‘karidaki’, a preserved walnut sweet served on a spoon. Grecos Bakery at the top of the Cape Greco road serves top notch savoury pies aka ‘pites’ with a variety of fillings such as feta, lountza and ham. Cakes and other sweet goodies are also on offer for dine-in or takeaway. Round off a meal with loukoumades doughnuts at this glorified roadside shack in Protaras, Panikkos. Last but not least, pick up ‘koupes’, our more delicately flavoured version of kibbeh with lashings of lemon juice at Koupes o Psillos in Dherynia.
Larnaca and surrounding villages
This airport town on the south-east coast has an up and coming beat to it with the revival of the beach road, whilst the old district’s restaurant and bar scene is buzzing.
- Fish tavernas galore on the south-east coast. I usually pop in upon landing at the airport. My go-to spot is Psarolimano, but local haunt next door Zephyros is another popular choice. For a contemporary seafood experience, try AlMar.
- Old town gems: Kritiki Gonia is a teeny Cretan joint hidden in the old town with a handful of tables and meze only. Similarly Mpoukia kai Goulia also offers a no-menu meze experience. Stou Rousha Tavern has a simple blackboard menu of traditional home cooking and chargrilled specialities. Vinaria offers an extensive wine list, alongside quirky tapas fare. Lazaris for a bakery and Greek coffee brewed in the traditional manner. Cute cafe To Kafe tis Chrysanthi’s and Glikolemono are go-to stops for those with a sweet tooth, whilst Old Market St pours creative cocktails.
- Piale Pasha promenade and Mackenzie coastline: Noesis for Med fusion plates. Lounge and beach bars: Rebuke; Lush and Nusa.
- Village suburbs:
- Voreas taverna in the pretty village of Oroklini for meze.
- Aradippou for traditional taverna To Kazani where we had our wedding dinner.
- Up in the hills, just over a half hour drive from Larnaca is picturesque Lefkara village known for its cobblestoned streets, needlecraft, and now, Neapolitan pizza with the recent opening of a gorgeous Danish-owned boutique hotel, The Agora and its restaurant Novel.
- The fishing village of Zygi boasts a myriad of seafood tavernas including Old Zygi smack bang on the seafront; and charming Santa Elena in the cobblestoned courtyard of its namesake church.
Limassol and surrounding mountains
On the south coast, the island’s most multi-cultural city has been regenerated with historical buildings in the old town boasting an upbeat bar and café scene, whilst a new-ish marina makes for a picturesque stroll.
- Ta Piatakia: one of the few restaurants on the island still going strong nearly two decades later. Owned by a Greek-South African chef-cum-restaurateur, this cosy concept is all about little plates aka ‘piatakia’ of Cypriot dishes with a twist, and a walk-in wine cellar where diners are encouraged to choose their own vino.
- Parklane, a Luxury Collection resort reopened a couple of years ago after a multi-million refurb. Many a holiday spent here when my dad was the GM in the late 1990s (a Meridien at the time). The face lift was so mammoth, I only recognised the car park. Have lunch at al fresco taverna, Dafne, with a compact Cypriot and Greek menu of classic comfort food.
- In the foothills of Mount Olympus yet still in the district of Limassol:
- The quaint village of Vouni houses Greek restaurant, Monte Vouni. The magical al fresco location for dinner combined with delicious Greek comfort dishes make this restaurant a must-visit.
- Rarely do I stumble upon stellar restaurants with no prior research, but Village Tavern in Pano Platres is an exception. Family-run for three decades plus. There’s no menu or blackboard, so pay attention as the English-speaking Cypriot waiter reels off the day’s home-cooked specials.
Paphos and surrounding west coast
I’ve not ventured to the west coast recently, however here are a few recommendations from my foodie family:
- Paphos: 7 St. George’s Tavern in the heart of the town for wholesome fare using the owners’ locally-grown ingredients, wine included 😉 Agora Tavern and Antigo – both are mezedopolia in the old town. Koutourou Ouzeri for Greek dinner fare. Antasia for a beach club experience.
- Polis Chrysochou: Restomare Latchi for a traditional fish taverna overlooking the sea. Mosfilos Tavern, an authentic Cypriot taverna. Greek restaurant, Polis Herb Garden.
- Neo Chorio: Beach-fronted family institution Ttakkas Bay Restaurant renowned for fish, and Sunday kleftiko.
BOUTIQUE HOTELS (some with restaurants)
Agro tourism has flourished since Cyprus’ EU entry, with heritage buildings lovingly converted into boutique hotels and guesthouses. Many also boast good restaurants. Below are some FooDiva favourites, and more here.
- Aelia Wellness Retreat: a boutique spa resort on the outskirts of the capital, Nicosia. Literally in the middle of a vast field with a gorgeous circular design and a retractable roof. Spa treatments aside, the restaurant offers an excellent modern Cypriot a la carte menu for lunch and dinner.
- Map: an ultra modern boutique hotel in Nicosia, steps away from the Zaha Hadid-designed Eleftherias Square and Laiki Yitonia old town. Houses the Scale restaurant mentioned earlier.
- Apokryfo: a literal translation of ‘hideaway’, this boutique hotel boasts a cluster of beautifully renovated old stone houses in the quaint village of Lofou, at the foothills of Mount Olympus. There’s a small swimming pool, spa and an exceptional restaurant serving Cypriot soul food with most ingredients locally sourced and foraged.
- Casale Panayiotis: in the charming mountain village of Kalopanayiotis. Rooms are scattered around seven stone houses. I’ve never stayed here, but I have eaten in the restaurant that turns out classic Cypriot dishes.
- Lokal: a 17-room boutique hotel in Larnaca’s old town, and venue of my civil wedding ceremony. Disclosure: it’s my brother-in-law’s venture where he has lovingly converted a heritage-listed family home.
- Aristotelio: a shabby-chic guest house and restaurant in the mountain village of Pedoulas. I’ve only eaten here, and the excellent meze focuses on traditional dishes.
- Thymises: in the mountain village of Kakopetria. On my bucket list to visit.
And now for some travel housekeeping:
WEATHER
Cyprus has a Mediterranean climate with the most ideal weather from April to October, peaking to hot temperatures in July and August especially inland in the capital. My favourite time of year is September when the sea is at its warmest and the humidity drops – not that it ever rises to the ridiculously high levels of Dubai – or at Easter which makes for a much larger foodie celebration than Christmas.
A GREEK FIX IN DUBAI
Sadly we have no dedicated Cypriot restaurants in Dubai (anyone want to open one with me – #CyprusDiva perhaps?), but we do have plenty of Greek restaurants. Click here for the FooDiva reviews. In addition, Kilikio by Mythos is a charming deli with a few tables in Depachika Food Hall.
READING MATERIAL
If this mini guide isn’t sufficient, here are a few features and books on my homeland for more bedtime reading:
- A brilliant food resource: Flavours of Cyprus.
- A couple of features yours truly wrote for The National and Gourmet.
- An older FooDiva post.
- The tourism authority’s website: Visit Cyprus.
- And if photos are more your cup of tea, follow Cyprus Tales on Instagram and useful links on Facebook. She’s my mama by the way 😉
- Some wonderful Cypriot and Greek cookbooks that I turn to for inspiration:
- The gorgeous and award-winning coffee-table cookbook that tells many a delicious tale, Cyprus, a culinary journey. Read Food & Wine Gazette’s review here.
- Tonia Buxton’s My Greek Kitchen
- Tessa Kiros’ Food From Many Greek Kitchens.
- Cypriot Georgina Hayden’s (Jamie Oliver’s ex-food stylist) Taverna.
- Masterchef UK contestant Theo Michael’s Orexi.
- Susie Theodorou’s more all-encompassing Mediterranean.
- The Halloumi Cookbook by Heather Thomas.
So have I tempted you to visit? Or if you have already, any other gems to share?
Kali orexi!
FooDiva. x
Note: this guide was last updated on the 22nd August 2024.
Looks great – ready for a more leisurely and considered read tonight. Bit surprised by the bright pink taramasalata – I thought that was only for us ignorant Brits and that the original was grayer. Or maybe it’s something else?
Perhaps it’s my Instagram filters Dave! Mind you, it’s always a little rosy even in Cyprus. I have some goodies for you 🙂
Starting to get inspired by Cyprus for a Christmas break – quite an achievement on your your part to convince a not-really-interested-in-Greek-culture skeptic A word, of course, of Greek origin… Can’t wait to find out what the ‘goodies’ are! Hoping it’s more of those local dried herbs… Tortuga brunch on Friday?
For your first visit don’t go at Christmas…weather cold and the coastal destinations practically shut shop. Eid end September would be more ideal. Going to the Q’bara brunch on Friday. Will get goodies to you.
End September off to Zurich for the big annual culinary event, The Epicure… Maybe Cyprus on the Spring then.
A very informative and well written post. I do agree about the “tacky” restaurants on the touristic strips in all towns. Do stay away from the ‘tourist restaurants’ and discover local tavernas with traditional specialities. I would even recommend, if you want to discover the real Cyprus and its hospitable people, to head to the countryside and the picturesque villages.
Thanks Kelly. You’re right, the mountain districts with all its villages offer more unrefined beauty. Next year I should venture more to the hills for some foodie discoveries.
You have tempted me, Samantha! Cyrus has jumped up several notches on my “must visit” list. Is there any place to stay where one can be among the locals and eat at their restaurants without hiring a car? Your first two links seem remote. Perhaps I should just wait till your brother-in-law opens the family mansion to guests?
Honestly Stacy I don’t know of any decent hotels currently open in the ‘old town’ districts of each city – even in Nicosia, the capital. My brother-in-law has hit a market gap for sure! I’ll do some digging though and let you know. When you’re planning your trip drop me an email and I will send you a very comprehensive PDF that my sister has written covering all things sightseeing in Cyprus (other than restaurants!).
https://www.agrotourism.com.cy/
Stacy, check Hotel Opera in Larnaca. I believe this is what you are looking for.
Already bookmarked. Cyprus is definitely the next on my list. . You know the girfriends that I go out with once in 18months .(psychologically its not every year then!). I would love to travel with you to Cyprus!
Perhaps I can be your guide on your next trip Ishita?! #CyprusDivaDineAround lol.
Thank you… that’s my honour. I would love to be the first one on board your new venture #TravelAndDineWithFoodiva!!!!
Your love for Cyprus shines through. I have many delicious memories of our visit to Cyprus 3 years ago, and yes, authenticity was on our trail. We stayed in a farm B&B a little “up in the Troodos”, tramped around the Akamas peninsula, and had wonderful food. Mezze meals were our absolute favorite, most notably a fish mezze on a terrace in a little fishing village (around Akamas) Citrus trees were blooming, and the scent was simply intoxicating. Must go back tho for the wild capers and the tiny snails, and most definitely for Nicosia. Belief that was a plan?
Thank you 🙂 I think next year’s round-up should focus on Akamas, Troodos, Platres and beyond – plus more on the west coast. And yes plan still on, just let me know when you’re this side of the world and I shall pop across.
Hello Samantha,
Thank you for the mention 🙂
I agree wholeheartedly with your recommendation to avoid the local tourist strips.
Visitors to our beautiful island will not discover any of the true Cypriot food, values or hospitality unless they hire a car and explore for themselves.
Little villages and the old parts of town that still preserve some of the authenticity that Cyprus boasts, are all readily available.
Your followers are more than welcome to tweet me up while on island and I will endeavour to assist in more recommendations.
Thanks again
Chef John
Thanks John. I should have asked you to guest write this post! You’re right, without a hire car, visitors will be disappointed. The key is to venture into the hills and teeny villages. I’ll be knocking on your door next year 🙂
Sounds like a very good idea 🙂
I’ve been to Cyprus about 10+ times and the diversity of the food always seems to surprise me somehow.
Knowing where to go and not to go is key, of course. The best advice saves time and money but can also open you up to a new world of cuisine and service.
Car hire is important, as there’s so much to see and don’t worry about getting lost….that’s when you’ll find some of the hidden gems that Samantha likes to share with us from time to time 🙂
It’s a great, spot-on review as we would normally expect from Foodiva. Thank you!
Thanks so much Nick. I’m sure you’ve been to a few spots I have yet to uncover. Every year when I return, I come across quaint tavernas I have not stepped anyway near before…yet they have been rooted there for years. Here’s to new discoveries 🙂
An interesting information for those who like to stay away from the beaches. As per the link below, the capital Nicosia – the only divided capital in the world – has been voted in 4th place in ‘Best European Destinations’ competition.
http://www.europeanbestdestinations.org/destinations/nicosia/
Nice one. Thanks for sharing Kelly 🙂
Trasnport yourself to Cyprus!! Excellent culinary guide.
Bravo!
Efharisto Ekavi!
Another Paphos area place is Seven St. Georges in Geroskippou. I had heard about it for years before actually going but mostly put it down to expat reviewers but it really does live up to the reviews. Most everything is home grown and they also cater for the more restrictive diets (give them more notice for more selection).
Dave Reeder’s comment about tarama reminded me of the one I had at Dia Chiros (Periklis Roussinidi’s current venture in Nicosia) recently; I am not a tarama fan so usually avoid it but if it’s a lightish pink then I take it as a sign that it’s homemade and will try it. Anyhow, his was definitely a reminder that there *is* good taramasalata out there! I dunno about grayer taramasalata.
Stacy, re: places to stay among the locals – have you considered using AirBnB? Apparently the number of hosts in Nicosia has really grown over the last couple of years. Otherwise, if you’re under 35, check out the Nicosia Youth Hostel (supposedly they also allow those over 35 to stay but I guess they would give priority to the younger ones). Foodiva, what do you mean by ‘decent hotels’? I would think that Classic Hotel or Castelli Hotel would serve the purpose?
Thanks for the additional tips, will add to my wish list for my next visit 🙂 Classic and Castelli in Nicosia old town could be good options, but they seemed a little run down when I popped in a few years ago – have they been renovated?
The Classic finished their renovation in 2010; was that before you popped in? The Tripadvisor reviews agree with the needing an update for Castelli. Anyhow, since you come every year, have you already gone to No Reservations (also in Nicosia)? It doesn’t fit the scope of traditional Cypriot food so I hesitate to mention it!
Garry, what disappointed you about the food at Seven St. Georges? re: Dia Chiros, I agree that the place is very often empty. Out of the probably 5 times we’ve been there, 2 have been busy – once when they were newly opened and later on a Friday night.
I don’t think I’ve been to Classic since the renovation so that’s good to know thanks 🙂 Not tried and tasted No Reservations, but I have heard of it – do you recommend it despite the non-traditional cuisine?
Hello VIPS U. What disappointed us at Seven St. George’s was that they did not offer any grilled items as
hot dishes – only from the oven.
Yes is it is a shame that Dia Chiros was never busy when we have been there as we enjoyed the food.
Garry, thanks for the clarification; I guess I hadn’t particularly noticed the lack of grilled dishes!
I am surprised that the food at No Res would qualify as Cypriot (even with an elegant twist!). They post their menus on their FB page: https://www.facebook.com/pages/NO-Reservations/195453167218302
My husband would agree with the preference to order a starter, main dish, and dessert. About a year or so ago, they offered the ability to reduce the number of dishes ordered to essentially increase the portion size though that is subject to availability which my husband occassionally takes advantage of. I would definitely recommend checking it out at least once but do make a reservation!
This is really informative and I now have a few more places to try out on my next visit – thanks Foodiva.
We have had a couple of meals at Dia Chiros – they were very enjoyable but the restaurant was never busy. However, we were disappointed with the Seven St Georges although we could not fault the service.
Once again thanks for the ‘heads up’ on the Cyprus dining scene.
Thanks Garry. I will have to try them both out next time.
This is a really informative guide on Cyprus eating! Thank you! Also for wonderful Cypriot recipes there is a food blog called Afrodite’s Kitchen. She is a food photographer too so her photographs are beautiful. This is the website in case you want to check it out: http://www.afroditeskitchen.com
Thanks Stephanie. Of course, I’ve come across her on Instagram and it completely slipped my mind. I will add the website to the reading links. Thanks so much for sharing.
Woah Foodiva. When written down there is an impressive amount of eating to do in Cyprus. The taverna/resto/café scene is definitely developping and has changed the going out scene in nicosia and limassol dramatically. This also started last year in Larnaca with the arrival of a few newbies. I expect it wont be the case in Ayia Napa or Protaras sadly due to the tourist strips, hence why u need to venture to the villages. I hope the hotel scene develops too as the ptoliferation of these 150+ room hotels, albeit on a stretch of sandy beach, is not always what quality tourists are looking for. Cyprus needs to diversify so as to attract high-quality tourism and not just mass tourism. Looking fwd to the opening of Lokàl ???? in the meantime i shall feed myself in the beautiful villages. Looking fwd to an akamas, pafos, mountains review next year!
I must admit I too was pretty impressed with the breadth of fabulous restaurants our little island has Mrs Bubbly. It is sad though that the two most popular resort destinations (Ayia Napa and Protaras) have not preserved their ‘old town’ districts. I can understand why there are not many boutique hotels – it’s hard to make it commercially viable when the room count is small. It only really works if you own the building/ land outright like with Lokal 😉 But perhaps more EU funding like with the agrotourism properties would help develop the resort boutique hotel market.
I do hope that local authorities and the Cyprus Tourism Organisation read these comments and take action but I am afraid it is too late for the touristic strips… It is such a shame! Another point to make is that with the all-inclusive hotels, tourists do not go out to eat thus missing so much on the food scene and also they do not have the chance to meet the locals and experience the Cypriot hospitality.
By the way, thanks for the reference.
Dear Foodiva, a truly excellent guide! Thanks!!
For traditional meze, next time you are in Cyprus you should also try CAFE AMAN in Anafotia, Larnaca district. The food is prepared and served by the couple that owns the restaurant.
They also prepare kleftiko once a week (usually Thursdays). Check out here their tripadvisor page:
http://www.tripadvisor.com/ShowUserReviews-g190379-d1785677-r164020646-Cafe_Aman-Larnaka_Larnaka_District.html
Cheers,
Andreas
Thanks Andreas. Wow I like the sound of Cafe Aman, especially with the chefs front of house. Another one to try next year!
I feel tempted to say a few words regarding two places mentioned above. We have been to No Reservations in Nicosia the first year it opened. It is run by a nice couple (italian chef). I would say that food is Cypriot with an elegant twist, very well presented, small portions with 7 or more different dishes, if I remember well. Personally, I would prefer if they had a menu with a choice of dishes (starter, main dish, dessert). I am sure they would have done better and I would then go back without hesitation.
I would also recommend the Classic Hotel, if one wants to get away from the big hotels; Perfect location just a few meters away from the old and historic city of Nicosia.
In Limassol, my favourite restaurant is Artima, right next to the Castle.
Thanks so much for this. Just confirmed my trip to Cyprus for September. Looking forward to good food and wine and ditching the diet!
Delighted Winifred, and September is idealic, weather-wise. Kalo taxidi (bon voyage) as we say 🙂
going to cyprus this weekend. gonna have to print this out and keep it handy ha ha. we’ve only got four days in cyprus, if u were to give me 5 must-go’s restaurants/bars out of the list above, which ones would it be ? i’ll probably hassle you over social media when we’re there 😀
Great news. It really depends as the towns are all different. I can safely recommend them all so go with whatever tickles your palate 😉
Great stuff. Good work, even as a Cypriot this is very helpful.
Perhaps now you should update your guide with Lokàl’s website since its opening 🙂
Thanks Eddhe. Website is hyper-linked to the hotel name 😉
Definitely get away from the touristic places and venture into the countryside for the true Cypriot hospitality and traditional flavours.
Many thanks for the update – this will be very useful for my upcoming visit to Cyprus – I will book at Lokal as most of my business will be in Larnaca though I will have to go to Nicosia for a couple of meetings so the lunch suggestions will also be useful.
Pleasure Garry. The beauty of Lokal is also its location…very near the airport 🙂
May I add the following restaurants in Nicosia?
Gevsikkeous 69 for local tasty cuisine and a changing menu daily.
Jimmy’s Kitchen for Cypriot cuisine with a twist.
Apparently the new taverna Piragmena in the village of Lymbia, a very short drive from Nicosia, is worth trying.
Thanks Kelly. Will try them out on my next visit 🙂
Hey Foodiva,
Thank you for the informative and well written post. I do agree that you should avoid the ‘touristic’ restaurants in all towns. You should always go for the ‘local’ places to taste the actual Cypriot cuisine. The locals will sit down with and in many places you will be offered a shot of ‘zivania’ – my personal favourite spirit 🙂
Thanks for sharing once again 🙂
Best,
Frixos