Food in Cyprus
 The cuisine of North Cyprus is very similar to that of the south. This is due to the fact that the country had a shared history before the Turkish invasion of 1974. The main effect on Cypriot cuisine after the invasion was the removal of western food chains, which were replaced by an influx of Turkish influenced restaurants throughout the island.

Cyprian people love their food, but more importantly, they love the social aspect that comes from sharing and being together. It is the norm that large families eat together on the weekends, hence the popularity of meze style dishes that are comprised of many different items for everybody to share.

Cypriots generally prefer to have long lunches and late dinners, when temperatures have fallen to a more pleasant level. Restaurants (depending on location) will typically not open until 7pm, with most customers arriving from 8 or 9 onwards. The variety of restaurants includes traditional tavernas and the slightly more formal estiadoria, as well as a whole host of international themed eateries, so you are never short of options. You can find something to suit all budgets and palates, with prices differing according to location and the type of food served

Traditional Cypriot food is not too far removed from Greek food (although the people of Cyprus will of course state that it’s far superior, and who are we to argue?), so you will see much that is similar such as moussaka, goubes, stuffed vine leaves, and meat cooked in a ‘souvla’ grill, or a dome shaped oven. However, there are subtle differences that make the food of Cyprus unique (such as the serving of rice in stuffed vine leaves)

Traditional Cypriot foods include souvlakia (grilled meat kebabs), shaftalia (grilled sausage), afella (pork marinated in coriander), fried halloumi cheese, olives, pitta bread, kolokasi (root vegetables), lamb, artichokes, chickpeas and rabbit sweet.