Like Cyprus itself, Cypriot food has a long history and many influences. It is similar in many ways to Greek and Turkish food, although there are some specifically Cypriot dishes. Many Cypriots still grow their own food and raise animals – eating fresh homemade dishes is part of the island way of life.

The locals are very proud of their culinary heritage and you will often find local dishes alongside pizzas and sandwiches in restaurants catering to international tourists. Of course, the best places to try Cypriot food are in the small taverns in the villages, off the beaten path.

Cyprus produces a wide range of foods. Olives can be seen growing all over the island, just like in other parts of the Mediterranean, and are a staple crop. Fresh vegetables, fish and shellfish, and meats of all kinds are common on Cypriot tables. Here are some of the best local dishes:

meze

Found in Greece and Turkey, as well as Cyprus, meze is a classic food that really sums up the cuisine of this part of the world. A good meze will contain several different items – expect up to 20 different dishes including halloumi or feta cheese, hummus, shrimp, calamari, smoked ham, artichokes, cucumber, tomato and grape leaves. It is often accompanied by local wheat bread. Each tavern will have their own version of the meze – if you’re visiting the island it’s worth trying more than one to compare.

fasolia jihani

Fasolia is a simple dish of baked beans in a spicy tomato sauce. It can be eaten alone with bread, or as an accompaniment to meat. It is often served with some freshly chopped raw onions. You’ll find Fasolia yihani pretty much anywhere you go in Cyprus – it is to Cypriot food what dhal is to Indian food.

Red mullet

Red mullet is one of the most common and popular fish found in Cyprus, brought in by local fishermen every day. It can be found served in a number of different ways, often deep-fried with a tomato-based sauce. The best and freshest red mullets in Cyprus can be found in small taverns by the sea.

klefitko

This is a true Cypriot dish. It is also found throughout Greece, but its origins are said to date back to Cypriot freedom fighters in the 19th century. Hiding in the hills, they would steal lamb or goat from farmers and cook it in a clay oven so no one would see the smoke. The modern version is cooked with spices and served with potatoes and tomatoes, and is incredibly tender. It’s a celebratory dish in Cyprus, so it would be a great dish to try at a local village party.