Try these 6 local dishes at these taverns
Cypriot cuisine has been influenced over the centuries, from the various civilisations that colonised the island, and brought their traditions with them. The cuisine eaten on the island today surely reflects the cultures that came across the island, including the Lusignans, the Venetians, the Ottoman Empire, and the Arab cultures.
Many dishes that are now part of Cyprus’ traditions, including ravioles were brought to the island by these empires, and over time they developed a unique Cypriot flavour.
These six taverns across the island serve some of these dishes, which have become local delicacies over time.
A peculiar dish, but nonetheless a Cypriot favourite, snails are a delicacy on the island, and locals love to eat them one of two ways, either with rice, tomato sauce, and onions in a pilaf, or boiled with lemon and olive oil.
At Ttappis Tavern (+357 23 821959) in Paralimni, they serve meze with many traditional dishes, including snails. If you are adventurous try the snails that come on a skewer with a dressing of oil and vinegar.
Ravioles are thought to have arrived on the island, during the Venetian period, and since then they have become a staple of Cypriot parties and dinners. Traditionally the pasta is filled with halloumi cheese and served with grated halloumi and lemon on top.
At Roushia Tavern (70 088848) in Nicosia of Larnaca, you will be served ravioles with halloumi on top, the way moms on the island make.
Koulourakia are a traditional cookie made both in Greece and Cyprus, and they are generally eaten around holidays and made in a variety of ways. Sometimes with lemon or orange, and other times with grape juice. In Cyprus, a local take is to make the cookie and then serve it dipped in carob syrup. The dish is known as kirkillouthkia.
At Yiannis Tavern (+357 26 633353) in the village of Kathikas in Paphos, you can get kirkillouthkia for dessert after enjoying a meze.
The dish pompari was most likely introduced to the island by Arabs, and is a dish that looks like a sausage, but it is stuffed with meat, spices, and rice.
At the tavern Mageirisses (+357 22 381822) in Nicosia, you will be able to enjoy pompari, which is served light and packed with flavour.
Rabbit is a dish served in many cuisines across the world, but Cypriots love the meat, which can only be caught seasonally. It is traditionally served one of two ways, with onions in a stew, or with lemon cooked in the oven.
If you visit Zenon Tavern (70 002450) in Larnaca, order the rabbit, which is served with lemon and potatoes. They also serve liver with commandaria sauce.
Halloumi is a Cypriot staple, and has become a favourite cheese not just locally, but all over the world. It is made in a variety of ways, using a blend of sheep and goat’s milk, and it is served aged or fresh. Traditionally it was stored in a brine to keep it for longer periods of time.
At Mousikos Tavern (+357 23 828833) in the village of Sotira, you can enjoy fresh halloumi, prepared in the traditional way, and served warm with dried mint on top.
