The menu
Tap a dish to read its story and a serving tip.
Χαλλούμι
Halloumi has a high melting point, so it can be grilled without melting away.
Ελιές
Cypriot tavernas often crack green olives and dress them with coriander seed, garlic and lemon.
Ταχίνι
Tahini dip is made from ground sesame paste whisked with lemon juice, garlic and water.
Ταλατούρι
Talattouri is the Cypriot cousin of tzatziki and is usually flavoured with dried mint.
Χωριάτικο ψωμί
Traditional village bread is often topped with sesame seeds and baked in a wood-fired oven.
Σούβλα
Souvla is large chunks of meat slow-cooked on long skewers over charcoal.
Σεφταλιά
Sheftalia are wrapped in caul fat, which melts away on the grill and keeps them juicy.
Κουπέπια
Koupepia are vine leaves rolled around a filling of rice and minced meat.
Κλέφτικο
Kleftiko is lamb slow-baked in a sealed clay oven until it falls off the bone.
Αφέλια
Afelia gets its character from crushed coriander seeds and red wine.
Λουκουμάδες
Loukoumades are little fried dough balls soaked in honey or syrup.
Γλυκό του κουταλιού
The name means “spoon sweet” — fruit preserved in syrup, served on a little spoon.
Σουτζούκος
Soutzoukos is made by dipping strings of almonds into thickened grape must.
Μαχαλεπί
Mahalepi is often finished with rose water syrup for a fragrant touch.
Κουμανδαρία
Commandaria is a sweet dessert wine made from sun-dried grapes.
Κυπριακός καφές
Cyprus coffee is brewed in a small pot called a briki and served with its foam on top.
Ζιβανία
Zivania is a clear spirit distilled from grape pomace left over from winemaking.