23/06/2025
Cypriot Cuisine 101: Halloumi, Souvlaki & Zivania
Cyprus is more than sun and sea-it's a Mediterranean paradise rich in culinary tradition. Whether you're a first-time visitor or a returning guest, immersing yourself in Cypriot cuisine is a must. From sizzling souvlaki to the island's famous halloumi, and all the way to a fiery sip of zivania, this guide will walk you through the flavors that make Cyprus unforgettable.
Halloumi: The Pride of Cyprus
Halloumi is a semi-hard, unripened cheese made traditionally from a mixture of goat's and sheep's milk. What makes it unique? Its high melting point, which allows it to be grilled or fried to a delicious golden crust without losing its shape.
Try it:
- Grilled and served with watermelon (a local summer favorite)
- In a traditional Cypriot breakfast at Faros Hotel
- As part of a meze platter in village tavernas
Insider Tip: Visit a local farm to see the traditional halloumi-making process firsthand-and maybe even try your hand at shaping the cheese!
Souvlaki: The Island's Comfort Food
No trip to Cyprus is complete without tasting souvlaki. These skewers of marinated pork, chicken, or lamb are grilled to perfection and served in a warm pita with salad, onions, and a splash of lemon juice.
Souvlaki experiences to try:
- Street vendors in Ayia Napa's town center for a quick, authentic snack
- Tavernas in nearby villages like Sotira or Dherynia for a full meze experience
Pair it with: Fresh-cut chips and a cold local beer like Keo or Leon.
Zivania: A Sip of Cypriot Spirit
Zivania is a strong, clear brandy distilled from grape pomace. With roots going back to the 15th century, it remains a staple of Cypriot hospitality. Often served cold in shot glasses, it's usually offered with dried fruits or nuts.
Where to taste:
- Local wineries in the Troodos foothills offer tasting tours
- Specialty shops in Ayia Napa for souvenir bottles
Caution: Zivania is strong! Sip slowly and pair it with food for the best experience.
Beyond the Classics: More Dishes to Try
Cypriot cuisine is a blend of Greek, Middle Eastern, and Mediterranean influences. Here are more local delicacies you won't want to miss:
Kleftiko
Slow-cooked lamb, traditionally baked in a sealed clay oven for hours until the meat falls off the bone. It's rich, tender, and full of aromatic herbs.
Try it at: Traditional tavernas in the countryside or during themed nights at Faros Hotel.
Tava
A hearty stew from the Larnaca region made with lamb or beef, potatoes, tomatoes, and cumin. Rustic, flavorful, and deeply satisfying.
Sheftalia
Juicy, skinless sausages made from ground pork or lamb, parsley, and onion, wrapped in caul fat and grilled over charcoal. Often served alongside souvlaki in a warm pita.
Kolokotes
Delicious pumpkin-filled pastries made with bulgur wheat, raisins, and herbs-perfect for a snack or light lunch.
Loukoumades
Cyprus' version of doughnuts-small golden balls of fried dough, drizzled with honey and cinnamon. A popular treat at festivals and fairs.
Commandaria
An ancient dessert wine made from sun-dried grapes, sweet and rich in flavor. Great with a cheese board or dried fruits.
Because in Cyprus, every meal is an invitation to connect, celebrate, and discover.
