As an international tourist island, Cyprus houses many restaurants in the capital and major towns, from all over the world, producing a multiplicity of diverse food and drink.

However, in ancient times Cyprus was purported to have invented the art of good living, and the islands' name became synonymous with luxury to both gods and humans.

Tavernas and restaurants take pride in preparing Cypriot food and specialities for both locals and tourist alike.

A few of the dishes you will see are:

• MEZE ( mezedes or mezedakia)
  A collection of savouries or appetizers in up to 20 saucerlike dishes, including  various cheeses like , halloumi, kaskavalli or feta, taramosalata(fish roe) olives,  celery, cucumbers, green peppers, chicken, turkey, tomatoes, sliced artichokes or smoked ham, houmous (ground chick peas with olive oil and garlic), octopus (or squid), shrimps, fresh fish, barbouni( red mullet), stuffed vine leaves (koupepia) and seftalia(homemade sausage).
  All served with the local bread made from homegrown wheat and a village salad, fresh coriander and green olives.
• MOUSSAKA. Layers of sliced potatoes, egg plant and zucchini, veal, onion and herbs,  minced lamb or beef, served in earthenware dishes straight from the oven.
• SOUFLAKIA or KEBAB. Lamb or Pork skewered and roasted by a slow charcoal fire and eaten with chopped onion, salt and pepper in a ‘ pitta', a flat, unleavened bread. Followed by every fruit imaginable grown in the island fertile valleys.
• RAVIOLIS  (pasta)
• AVGOLEMONI (lemon and egg soup)
• PATCHA ( lamb stew)
• KLEFTIKO ( traditional lamb roast)
• SUCKLING PIG
• FASOLADA ( a beans dish for the sailors)
• AFELIA (pork in wine,) sautéed with oil, coriander and wine.
• ZALATINA (highly seasoned brawn)

Game abounds in Cyprus, including partridge, hare, woodcock, snipe and pheasant, and there are specialities like koupes, pourekia and kattimeria (semolina paste with meat fillings)

Desserts include the string of nuts in heated grape juice allowed to solidify - Souzoukko, Glyko, preserves of almonds and fruits served with a glass of cold water.

Loucoumi, Turkish ( Cyprus) delight.

Kadeifi and baklava or galatopureko, rich oriental cakes

Wine

Wine has been produced in Cyprus in the south and west of the island for over 4,000 years, and the country now ranks 37th in the world in terms of total production quantity, 37,500tonnes in 2007, and much higher on a per capita basis.

The wine industry is a significant contributor to the economy through cultivation, production, employment, export and tourism.

Internationally, Cyprus is well known for the sweet dark Commandaria dessert wine, produced by the Knights of St John, and its, sherries.

Domestically, the industry concentrates on two out of the 20 indigenous varieties, Mavro, Xynisteri plus an introduced grape, Carignan Noir representing 75% of the total production.

Cyprus produces a range of sherries, vermouth, ports and the traditional ouzo, a strong distillation of grape juice taken watered, when it looks like milk, and Zivania, another strong distillation.

Only wines produced in Jerez in Southern Spain can now carry the name of sherry, but the UK market still purchases very large amounts of the well known Emva Cream (sherry) through many UK supermarkets.

Cyprus brandies are extremely palatable and the local lager beers very refreshing.

Rather than transport grapes to the main production towns of Limassol and Paphos, incentives were given to build smaller regional wineries between 50,000 to 300,000 bottles per annum.

This had the effect of both producing better quality wines and maintaining the village population in the vine cultivating regions.