Cypriot cuisine is rich and varied, a unique and exotic blend of all the cultures and foods of the many countries surrounding this intoxicating island - an integration of Greek, Lebanese, Turkish and Italian cuisine with an unmistakable mark that makes it   undeniably Cypriot.  It has been said that 'Cyprus is the perfect island where food is ambrosia and wine is nectar'.  Whoever said that civilisation started on the table and variety was the spice of life surely had Cyprus in mind.  In ancient times it was said that Cyprus invented the art of good living, and the island's name became inextricable linked with luxury to both the gods and humans.
In Cyprus food is a celebration of life, and if people are what they eat, then Cyprus is a vibrant, fresh and incredibly healthy nation.  Whilst residing in or visiting Cyprus you will soon         discover the important role food has to play in the lifestyles of the people of the island, and it wont be long before you too are caught up and this passion and enjoyment of eating and   drinking. 
Food and drink is synonymous with life and love, as much a part of the culture as Aphrodite and Othello.  Everything seems to revolve around food and drink, and a meal never seems to be a small affair.  Dining is always a celebration - an excuse to get friends and family together on an almost daily basis - to   relax, banter, and discuss the topics of the day.  The many    restaurants and tavernas in Cyprus are often full because it is such great value to dine out.  You will often see vast groups of    families and friends, of all generations, whiling away hours    sipping a glass of ouzo and feasting on great hunks of               barbecued lamb or fantastically fresh seafood from the         surrounding waters.  Even working hours are arranged so that the inhabitants of this isle can take a few hours off during the midday sun to dine in their groups before snatching a quick   siesta. 
 
The simple but flavoursome food, which relies on superb local produce and clean flavours, appeals to all palates.  There is plenty of choice for vegetarians too, who will be happy to find that Cypriots treat vegetables as enticing meals in themselves rather than just dull side dishes.  The tap water is drinkable, the supermarket basket in Cyprus is considered among the  cheapest in Europe. 
To help you understand and enjoy the pleasures of Cypriot    cuisine we, at Cyprus Properties For You, have included a guide to some of the tastes you are likely to savour whilst you are on the island.

Mezedes
A great way to get to know Cypriot cuisine, especially if you do not have a local host helping you choose your dishes, is to head to a taverna and order Mezedes.  Mezedes offer a little taster of many traditional specialities, and takes the decision making out of your hands, for a very reasonable set price.  A warning though must be attached to this culinary experience   the quantity and variety of dishes is immense, a true assault on your taste buds. You will be served small dishes of everything you can imagine; dips, olives, beans, vegetables, cheeses, sausages, fish, seafood, meats, casserole dishes, salads and fruit.  Make sure you have worked up a hearty appetite and have plenty of time at your disposal.  Then just sit back and  enjoy the myriad of dishes that keep coming and coming.
The following dishes are typical of the types of dishes you could be served when ordering mezedes.  These dishes can all be  ordered separately if the grandeur of Mezedes doesn't appeal.
Various traditional breads such as pitta bread

Various cheeses like halloumi, kaskavalli or feta
Vine ripened tomatoes
Olives
Sliced artichokes
Kapari (caper stalks)
Lountza (traditional smoked ham)
Loukanika (smoked sausage)
Tzatziki (cucumber, yoghurt and garlic dip)
Houmous (ground chick peas, with olive oil and garlic),
Taramasalata (fish roe dip)
Octopus
Calamari (deep fried battered squid rings)
Giant prawns
Fresh fish, such as barbouni (red mullet) and tsipoura (sea bream)
Succulent char-grilled lemon and olive oil infused chicken
Sheftalia (home-made sausage),
Koupepia (stuffed vine leaves)
Souvla/ souvlakia (large/ small pieces of marinated lamb and pork on the spit)
Village salad
Fresh fruit in season (figs, watermelon, grapes, prickly pears, pomegranates)
Other Traditional Cypriot Dishes
Kleftiko - knuckle of lamb with herbs and slow roasted at a low heat in a clay oven until the meat falls away from the bone and melts in the mouth.
Moussaka - a hearty dish made from minced lamb or beef and herbs covered with layers of sliced potatoes, aubergine and courgette and sometimes topped with a béchamel sauce.
Pastitsio - a rich bake of meat, macaroni and béchamel sauce - similar to lasagne.
Tavas - a veal, onion and cumin infused dish served in little earthenware bowls straight from the oven.
Afelia - cubes of pork soaked in wine, sautéed with oil,        coriander and wine.
Stifado - winter stew made with beef and onions
Keftedes - fried spiced pork and/ or beef meatballs
Potatoes any way - Cyprus grows some of the finest potatoes of the world.
Fasolia - white bean stew
Louvi me lahana - swiss chard and black-eyed bean stew
Avgolemono - delicious and very soothing chicken, lemon and egg soup
Galatoboureko - custard filo pie
Kataifi - nut-filled shredded pastries
Baklava - nut-filled filo pastry bathed in spiced syrup
Melomakarona - honey biscuits
Kourabiedes - snowy white sweet biscuits
Loukoumades - deep-fried pastry fritters soaked in honey syrup
Some friendly advice - especially if you are going for Mezedes!  The rule is 'eat a little of each' otherwise you'll find that halfway through your meal that you just can't go on to taste what follows!  

Drinking in Cyprus 
Wine - The wines of Cyprus date back to Ancient Greek,     Roman and Egyptian times when Cypriot wine was enjoyed in abundance, and has been of great importance to Cypriot life since then.  In recent excavations in Paphos, old coins         depicting a vine on one side were discovered, indicating that wine was a major source of the island's wealth.  The main wine-growing area lies to the southern slopes of the Troodos mountains, high up where the sun shines clear and hot. You will find vineyards all around the area, which you can visit to sample the local wine - on the mountains, outside villages, monasteries and various small wineries.  You will find the   classic grapes of Cyprus - Mavro, Xinisteri, Opthalmo and Muscat.  These varieties produce rich, vigorous, strong wines.  Nowadays, due to a deliberate broadening of the range of wines, you will also find European newcomer grapes such as Cabernet Sauvignon, Cabernet Franc, Grenache and Palomino, which produce a more delicate, fruity, mellow wine.
Commandaria - Commandaria is acknowledged to be the oldest wine in the world and probably the first ever to be given an 'Appellation of Origin'.  Legend has it that commandaria was originally made for Richard the Lionheart and the         Crusaders.  This delightful desert wine, which has a taste not unlike sweet sherry, has been made using the same method for thousands of years. The grapes are picked late, dried in the sun to enhance their sugar content and then pressed. The  run-off is collected and fermented in tanks or in great       earthenware jars.
Ouzo - A perfect aperitif, or as an accompaniment for mezedes, ouzo is an aromatic, white spirit made of              aniseed.  Try it neat, with water or in a cocktail.
Zivania - This truly is a drink for the brave, for this white spirit could have an alcohol content of anything between 40% to 99%.  It is usually drunk with Mezedes, in a relaxed manner sipping, talking and eating.
  
Airani - an incredibly refreshing drink made with live yoghurt and salt, perfect for hot summer days.  You will find airani being sold by street vendors, and was probably invented as a means of replenishing the body of salts lost through sweat.
 
Cyprus Coffee - Cyprus coffee is very different to the types of coffee you might be used to drinking in the rest of Europe.  It is served black and short, alongside a glass of water.  Sugar must be requested when the coffee is ordered due to the coffee being unfiltered; nothing should be stirred into it after it is served, as this would agitate the coffee remnants that would have sunk to the bottom of the cup.  A very common sight in Cyprus is that of old men sitting outside their local kafeneio (coffee shop) drinking coffee and playing tavli (backgammon).  This would be the ideal place to taste Cyprus coffee.