Food & dining
A conversation rarely takes place without coffee, beer or brandy being offered, customarily accompanied by a small snack. Cypriots love food, so it is does not come as a surprise that the country's cuisine is so expansive.
Cyprus's geographical position and its history have resulted in a very interesting merge of Greek, Turkish, Arabic and English culinary influences.
It is mainly at the weekend that families gather to eat at a restaurant or taverna. These are informal gatherings where the table is usually strained to breaking-point under the incredible number of different dishes. Plates are piled high, and everyone tries a little bit of everything, although leaving a clean plate is unusual.
This style of dining comes from the Cypriot preference for meze (which means "mixture"), which consists of many small dishes with a little of everything that is available on the day in that taverna or restaurant. There is no better way to sample Cypriot cuisine than the meze, as you can literally enjoy the widest variety of local food in one sitting. A meze always includes a few Cypriot specialties, mainly halloumi cheese, produced by thyme-fed goats and a delicacy which can be obtained only on the island.
Cypriot dishes are well seasoned, but not spicy, so there is no fear for visitors of stomach upsets.
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