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Art Everywhere

Mon, 07 Sep 2026 07:50:31 +0000

Text: Andreas Katshis / Photos: Silvio Rusmigo AugustoT: ANDREAS KATSHIS / PHOTOS: SILVIO AUGUSTO RUSMIG

In Limassol, art knows no boundaries. from facades and narrow streets to studios and public spaces, it flows through the urban fabric and becomes an integral part of everyday life.

Behind the vibrancy of the seafront and the modern pulse of Limassol lies an entire world filled with stories and creative individuals who give the city a more authentic, multidimensional identity. All it takes is a walk through the centre to realise that art here is not confined to galleries. It emerges on façades and in narrow alleyways, lives within small workshops, and takes shape in the hands of gifted people. All together, it is a living canvas, gradually revealed step by step.

As I wait for Silvio on Athinon Street, a side street off of Anexartisias, my gaze stops at a striking mural: a portrait of Salvador Dalí, framed by references to his iconic works and the hashtag #openmuseum. A quick search reveals that it is an interactive project aimed at bringing the public closer to great, timeless creators, highlighting the importance of accessibility in art: an open museum where anyone can experience it, feel it, and interpret it in their own way.

The clock strikes ten, and we make our way to a narrow cul-de-sac off Stathi Papadaki Street, south of Agiou Andreou. Since 2017, this is where the Limassol Municipal Arts Centre has been housed, hosting temporary exhibitions by both local and international artists. This beautiful brick-built building, with its inner courtyard, is among the city’s oldest warehouses and has been listed as a preserved building since 1995. It stands as a characteristic example of the transition from the Ottoman period to British rule.

On Saripolou Street, we meet Yiotis Kyriacou, one of the founders and organisers of the Street Life Festival Limassol, which this year celebrates 19 years. “When we first started this effort with Christos (Edmon), who is also an artist, no one believed it would have a future or any longevity. I remember in those early years the discussions we had with local residents, asking for permission to use the walls of their homes as canvases. And it wasn’t just about art – it was something deeper, because, as you can see, most of the murals and stencils remain untouched, without graffiti. There’s a sense of respect, because we brought in young people and gave them space to express themselves,” he tells us. Today, the city centre functions like an open-air gallery, with works that in some cases remain for years – such as the iconic image of an Asian woman holding her baby, a piece created around a decade ago.

As we walk, a shop window displaying jewellery catches our attention. Skulukuin Art & Handmade Jewellery opened in the area years ago, at a time when the centre still resembled a construction site. “When I moved to Limassol from Athens, where I was working as a surveyor, I discovered a more creative and artistic side of myself that I didn’t know existed. That’s how I began designing and making jewellery, which I see as small works of art,” Maria, the shop’s proprietor, tells us, her eyes smiling. As we continue, the urban landscape shifts from one corner to the next. Limassol reveals itself as a living mosaic of cultural influences, reflected in every aspect of its artistic expression.

Arriving at Ellados Street, we discover Aphi Creative Space, an art studio dedicated to artistic expression for both children and adults. The space spans two floors and offers opportunities to explore a variety of creative practices, from painting and crafts to embroidery and fashion design. On the same street, we also come across MeMeraki Residency, a haven for artists that provides them with the space to create, express themselves, and experiment freely through interaction with one another.

On our way to the Old Vinegar Factory, our attention is caught by a colourful space resembling a basketball court. As Yiotis explains, it had long served as a parking area for municipal employees until, as part of the Sustainable Mobility Plan, it was proposed that it be handed over to an artist and given a new lease on life. A little further down, on Genethliou Mitella Street, we come across one of the most intriguing pedestrian streets in the historic centre – a lively blend of restaurants, cafés, bars, and cultural spots that coexist harmoniously, creating a distinctive atmosphere, especially on summer evenings.

Arriving at the Old Vinegar Factory –also known as the Centre of Performing Arts MITOS, a space operating for years as a multidisciplinary arts venue– we meet Ioannis and Myrto. Siblings and owners of the Fosaki pottery studio next door, they have managed, in just two years, to build a strong community around their work. “We grew up watching our mother create small wonders out of clay, so we decided to continue that path by setting up this studio on a street that, until a few years ago, was mainly home to bars and dining spots,” says Ioannis. Meanwhile, Myrto, working at the wheel, adds that what she loves most is how the space transforms throughout the day; in the morning, it functions as a quiet workshop, while from the afternoon onwards it fills with people – some creating, others sitting outside enjoying a drink and listening to music, all part of a unique shared experience.

Just before heading towards Castle Square, on Ankyras Street, we make a stop at Sto Dromo, a place that began as an alternative café and has since become a landmark, evolving into one of the city’s most beloved spots. Just a short distance away is Morfi Gallery, one of Limassol’s most historic galleries, as well as CAT Kerameas Ceramics, the workshop of the renowned ceramic artist Andreas Kattos, whom we watch as he sculpts female figures from clay. “My work focuses mainly on human nature – on needs and behaviour,” he tells us. “Perhaps that’s why I’ve chosen to remain in this space for so many years; life on this side of the city moves differently, at its own pace. It still retains its authenticity.”

Our path leads us to our final stop: the Molos Seaside Park. It is one of the most striking examples of public art integrated into an urban landscape – so harmoniously embedded in its surroundings that it has become as much a part of the area as the sea itself. As we walk along the pedestrianised coastal promenade, a collection of more than 20 large-scale sculptures unfolds before us –mainly in stone and metal– works by Cypriot, Greek, and international artists that weave art into the everyday life of the city’s residents.

And just like that, our walk comes to an end, leaving us with a simple realisation: in Limassol, art is alive, part of everyday life, deeply woven into the city’s rhythm and its people – an inseparable part of life itself.

Wild Serenity

Fri, 21 Aug 2026 03:31:39 +0000

Text: Michalis Christodoulou / Photos: SteΜajourneys

Oroklini Lake unfolds a quiet, living world where colourful birds move ceaselessly, creating a landscape that is ideal for birdwatching all year round.

Just a few minutes from Larnaka, Oroklini Lake stretches out like a tranquil ribbon of water – a true oasis for those who love nature and observing wildlife in its natural habitat. Here, among soft reflections and sparse vegetation, winged visitors move ceaselessly, creating a constant sense of life. Despite its small size, the area holds significant ecological value, hosting a rich variety of waterfowl and serving as an important stopover for migratory birds.

In this small aquatic wonder, where tranquillity and life coexist in harmony, every visit takes on the feeling of a new discovery – a unique kind of adventure, as the lake, covering around 0.5 square kilometres and forming part of the European Natura 2000 network of protected areas, changes its appearance with the seasons. In winter, it fills with water, transforming the landscape into a vibrant wetland, while in summer it often dries out, revealing salty ground and a more rugged character. This constant transformation is what makes it so distinctive, attracting a wide variety of bird species throughout the year.

The ever-changing scenery transforms birdwatching into an experience that blends relaxation, exploration, and a meaningful connection with nature. With every step, a new image unfolds, as subtle shifts are reflected at times through movement and at others through stillness. Walking trails and wooden bird hides bring visitors closer to the action without disturbing the area’s delicate balance, allowing for a more immediate yet unobtrusive experience. The routes remain easy and accessible, ideal for both beginners and more experienced observers. Activity reaches its peak in the early morning and just before sunset, when the light spreads across the water’s surface, creating scenes of unparalleled beauty. At the same time, an almost otherworldly silence deepens the sense of connection with the surroundings.

More than 190 bird species have been recorded in the area, placing it among Cyprus’ most important ornithological destinations. In winter, flamingos stand out as they move slowly through the shallow waters, creating scenes reminiscent of paintings. Herons are also commonly seen –such as the grey heron and the little egret– as well as various species of duck. Particularly distinctive is the black-winged stilt, with its slender red legs and black-and-white plumage, which not only visits but also nests in the lake – an indication of a healthy ecosystem. Alongside these, one can spot spur-winged lapwings, different types of gulls, and wading birds moving along the shoreline.

During the migration seasons, in spring and autumn, the landscape becomes a true hub of life, as populations from Europe, Asia, and Africa stop to rest and feed. At this time, diversity reaches its peak, and each visit can reveal something new.

Beyond its rich birdlife, the lake is also home to other forms of life, including amphibians, insects, and small mammals, while the vegetation –reed beds, halophytes, and plants adapted to saline conditions– creates a balanced ecosystem of notable natural value. For those wishing to make the most of the experience, a pair of binoculars or a telephoto lens are necessary, while a field guide or a relevant mobile app can help with spotting and identification. At the same time, it is an ideal destination for nature photographers, as the light, movement, and reflections create ever-changing images. Even without specialised equipment, every moment can capture an authentic scene.

A visit to Oroklini Lake is not simply an outing, but an opportunity to slow down and step away from the intensity of everyday life – a gentle return to a slower pace, and a reminder that nature is always close, if only we take the time to let it reveal itself through small details. All that is required is respect: avoiding noise, keeping a considerate distance, and protecting the landscape so that this precious wetland can continue to sustain life and preserve its character for future generations as a living haven of natural balance and remarkable beauty.

Dr. Nicodemos Damianou: Our Vision - Cyprus as a Startup Nation

Tue, 18 Aug 2026 04:42:35 +0000

TEXT: ROMINA XYDA / PHOTOS: PANAGIOTIS MINA

The Deputy Minister of Research, Innovation and Digital Policy maps out the vision and strategies driving Cyprus towards becoming a modern digital hub, while elevating its standing on the global innovation map.

I’d like to begin with your personal vision for Cyprus’ digital transformation.

My vision is simple yet meaningful: a Cyprus where technology is not merely a tool, but the cornerstone of our national competitiveness. A state that operates as a Government-as-a-Platform, enabling innovation to act as a driver of growth and meaningfully activating a digital economy that works efficiently for both citizens and professionals. Our goal is the country’s transition to a new productive model. We are not simply aiming to digitise the state, but to evolve it into a Startup Nation. Our purpose is to shift the centre of gravity of our economy – from a model traditionally based on services to an economy driven by knowledge, innovation and technology.

What are the most important digitalisation projects currently underway?

At present, we are implementing the largest digitalisation programme ever undertaken. These are projects that are fundamentally transforming the productivity and operation of the state. Beyond the ongoing upgrade of the unified digital portal gov.cy and the digital channels through which citizens interact with public services, systems are being rolled out across key sectors such as Customs, Social Insurance, the Department of Road Transport, the Police, the Registrar of Companies and the Judicial Service. At the same time, the completion of major platforms such as TaxForAll and eDEA (the school management system) is enhancing the public sector’s ability to serve both citizens and businesses more effectively. Concurrently, Cyprus is emerging as a European frontrunner in connectivity infrastructure, with investments in fibre-optic networks and 5G nationwide. This advanced digital foundation ensures reliable access to high-speed internet for citizens, businesses and visitors alike.

What practical changes can citizens and visitors expect to see in 2026 as a result of these initiatives?

Through the comprehensive digitalisation programme I have outlined, we are steadily moving towards the delivery of meaningful digital services. More and more services are becoming fully digital, eliminating paperwork and queues, while processes that currently take days or even weeks are beginning to be completed within minutes. This is particularly important for entrepreneurs who choose to operate in our country or collaborate with Cypriot entities –saving both time and effort– as well as for every visitor. Through initiatives such as the Cyprus Start-up Visa and Minds in Cyprus, we aim to encourage the return of talent and to attract new talent to the country. At the same time, we are transforming Cyprus into a living laboratory (sandbox) for cutting-edge technologies, with a focus on Artificial Intelligence and Space Technologies. In doing so, we are strengthening the country’s position as a modern, competitive and reliable international hub for investment, innovation, entrepreneur ship, and leisure travel. Cyprus serves as a bridge between Europe, the Middle East and Africa – a bridge of cultures, cooperation and opportunity. It is a safe and stable choice. This stability,

combined with the image of a modern state, is what strengthens the confidence of both travellers and international investors.

How do you envision digital Cyprus in the next decade?

In ten years’ time, I want us to be talking about a Cyprus that does not simply follow developments, but actively helps shape them. A country that attracts talent, innovation and investment – and turns them into tangible benefits for its citizens and its economy.This requires harnessing technology, and in particular Artificial Intelligence, across all sectors. That is precisely where we are focusing as a government. Above all, however, I envision a society that trusts technology, because it sees it operating with transparency and security.

How do you enjoy your time when you step away from your professional responsibilities?

I try to maintain a sense of balance, no matter how demanding my schedule may be – spending quality time with family and friends and enjoying the simple moments of everyday life. Technology remains a source of inspiration even outside of work. I follow new ideas, startups and global trends, exploring innovative solutions that offer creative stimulus and open up new perspectives. At the same time, I deeply appreciate nature and the unique experiences the island has to offer, which allow me to unwind and return with a clear mind and renewed energy.

Tell us a little about your own Cyprus. What would you recommend to a traveller?

For me, Cyprus is defined by its contrasts. It brings together history, nature and a modern way of life –mountains and sea– all within a single day. To any traveller, I would suggest looking beyond the obvious: visit traditional villages, connect with the locals and experience the island’s gastronomy. The true essence of Cyprus is found in the small moments – in a courtyard, a café, or a spontaneous conversation.

A Valley Written in Wine

Thu, 13 Aug 2026 07:01:21 +0000

TEXT: ANDREAS KATSHIS / PHOTOS: SILVIO AUGUSTO RUSMIGO

There are places that cannot be easily explained – only passed through. The inland region of Pafos is one of them, and its wine is its purest translation.

Nicosia, 4:00 in the morning. The photographer’s instructions were more than clear: “We have to catch the sun.” As we drive, gazing out of the window, I find myself recalling memories and images –mostly childhood ones– from earlier visits to the area. How, I wonder, can so much beauty ever be described in words? It is a beauty that reveals itself gradually, as though inviting you to discover it, to listen to it, to truly see it.

The motorway slips by quickly until, as we enter Episkopi, the view suddenly opens up. The Ezousa Valley stretches out before us in layers that seem endless. Vineyards, hills, natural ravines – fragments of a landscape untouched by time. It is this first encounter that leads many to speak of a little Italy.

IN THE PAFOS COUNTRYSIDE

As we leave Episkopi behind and venture deeper into the valley, the landscape grows wilder, more vibrant, coming alive around Kannaviou, the village built along the banks of the Ezousa River. Shortly before reaching Ezousa Winery, we stop at the Asprogia-Kannaviou dam, which, following the unexpectedly generous rains of recent months, has regained its splendour and, without exaggeration, feels like a small paradise. Michalis Constantinides, the winery’s owner, welcomes us as though we have known each other for years. “The frogs you hear here are no coincidence,” he says with a smile. “They are the guardians of the river. As long as they are here, it means everything is functioning as it should.” Standing beside him is the oenologist, Ploutis Sozou, who has been with him almost since the very beginning, back in 2003. We talk about the area’s microclimate, the soil, even the morning mist – all the elements that contribute to the making of a fine wine. “You do not need to intervene much here,” Ploutis remarks. “You simply have to let nature do its work, and it will give you back exactly what you need.”

With an Ezousa Palloures and an Ezousa Maratheftiko in hand, we set off for our next destination. As we move on, the vineyards become more numerous, stretching out in symmetrical rows. At Tsangarides Winery, we meet Angelos Tsangarides, part of the new generation of winemakers. He speaks with enthusiasm about everything he and his sister, Loukia, have achieved so far, explaining that through their work they want to demonstrate what Cyprus is capable of in the field of winemaking. We walk among the barrels as he tells us how they decided to carry their family’s legacy forward, bringing it into the present day. “I do not see organic wine as a trend, but as a way of thinking. We chose to respect our land, and it gives that respect back to us.” At the table, we taste the Mataro and the Vasilissa. One fuller-bodied, the other more delicate, yet both unmistakably defined by their own identity.

UP INTO THE MOUNTAINS

The road continues towards Pano Panayia, the scenery shifting once again, becoming grander, more commanding. Here, at altitudes reaching as high as 1,150 metres, wine takes on another dimension – more structured, more expressive. At Vouni Panayia Winery, history is present in every corner, with nearly forty years of winemaking behind it. “When my father decided to create Cyprus’ first regional family winery back then, everyone wondered what had come over him,” Yiannis Kyriakides tells us. Together with his brother, Pavlos, they took on the task of continuing and evolving their father’s vision. The two brothers, shaped by the influence of Florence and the culture of Tuscany, where they trained, succeeded in elevating their wines while preserving their connection to tradition.

“From the very beginning, our aim –our vision– was to marry experience with innovation,” Yiannis notes, his gaze betraying the pride he feels in everything they have achieved so far. As we sit at the tasting table sampling Morokanella, Promara and Vasilissa from the white varieties, I ask Yiannis whether the local market has finally embraced Cyprus’ indigenous grapes. “Now it certainly has,” he replies without a trace of hesitation. “In recent years, Cypriot varieties such as Xynisteri, Morokanella, Promara, Spourtiko and Vasilissa among the whites, and Mavro, Yiannoudi and Maratheftiko among the reds, have been fully embraced by the local market. You will find them not only in restaurants and bars – many people now choose to buy them for home as well. And that is the most important thing, because these are not simply varieties that adapted to our land. They are our land itself.”

A DETOUR TO LETYMBOU

We arrive in Letymbou and find ourselves standing before Makarounas Vineyards, a winery with a story of its own – one that Theodoros Makarounas recounts each time with the very same enthusiasm. “I began making wine while I was studying Electrical Engineering. My parents had started it as a hobby, and somehow that gave me the space to become involved as well. Along the way, I realised this was what I truly wanted to do. I attended courses, gained knowledge, and with my family’s support –and above all their encouragement– I decided to create my own winery.” As we taste the Vasilissa, he explains that he approaches the winemaking process in much the same way a chef approaches his dishes. “Our wines contain us. When you taste a wine, it is as though you are tasting the winemaker himself – his character, his choices, the things he loves.” Now in its ninth year, Makarounas winery pro-duces around 135,000 bottles annually. Forty-five per cent remains in Cyprus, while the rest is exported –primarily to the United States– with white varieties such as Vasilissa, Promara and Morokanella leading the way, alongside reds such as Yiannoudi. “We have nothing to envy from abroad,” he tells us, referring to the broader evolution of Cypriot wine in recent years. And indeed, as he explains, the transformation is unmistakable: fifteen years ago the picture was very different, but the emergence of small, quality-driven wineries gradually changed the landscape – and with it, the attitude of Cypriots themselves, who now consciously choose local wine.

As we leave the valley behind, I feel as though I have discovered another Cyprus –quieter, more meaningful, more authentic– one that compels you to return for the sake of its simplicity.

Eleni Antoniou: A Sweet Story

Wed, 12 Aug 2026 02:20:47 +0000

TEXT: ROMINA XYDA / PHOTOS: PANAGIOTIS MINA

In the mountainous village of Farmakas, in the region of Nicosia, Eleni’s homemade sweets bridge past and present, carrying authentic flavours that keep local tradition alive.

Eleni’s sweetest memory lies in her grandmother’s kitchen. There, among sugar, syrups, and fruit, her grandmother would advise her that whatever she chose to do or become in life, she should love it deeply. “I loved her sweets more than anything. I watched her every step and knew that one day I would make them with the same mastery and the same passion. When I got married and had four children, it was difficult to travel outside the village for work. So, I created a small room in my home’s basement and gradually began making my first authentic traditional spoon sweets: cherry, watermelon, pumpkin, citron, small citrus fruits, baby aubergine, quince, and walnut – by far the crowd favourite.”

Demand grew day by day until, in 2008, she established her own business under the name Eleni’s Homemade Sweets. “The hours and effort required were no easy matter, nor could it remain a one-person job. So, the whole family began planting, harvesting, and carrying fruit from our orchard to ensure that the very best possible product would reach the consumer.”

A year later, she won first prize in a nationwide competition for traditional products, which she received from the President of the Republic. “That moment will stay with me forever, and even today, whenever I think about it, I feel deeply moved. It was the greatest reward for the efforts and sacrifices that both my family and I had made.” What else fills her with both emotion and joy? “In an age of processed products, the younger generation is turning to the past in search of natural flavours with history and character. Is there anything sweeter than that?”

A NEW ERA OF EDUCATION

Mon, 10 Aug 2026 05:21:34 +0000

TEXT: CHARALAMPOS NIKOPOULOS

Over several years, Cyprus has emerged as a dynamic, multicultural educational hub, with private education playing a leading role.

It is not only higher education –with dozens of universities and colleges, as well as more than 50,000 students from every corner of the world– that demonstrates Cyprus’ outward-looking academic profile. A similar dynamic is also evident at the secondary education level, where more than 40 private schools provide strong foundations and an international outlook.

Over the past two decades, the private education sector has undergone a remarkable transformation by moving away from the traditional model and nationally focused curricula towards international standards, outward-looking approaches, innovation, and a learning philosophy centred not only on academic achievement, but also on the child’s overall development. A key factor in this transition has been the arrival of thousands of foreign families to the country, whether for a few years or on a permanent basis. Private schools responded swiftly by expanding their curricula to include internationally recognised programmes such as the International Baccalaureate and the British system’s A Levels. Today, this evolution is reflected in multilingual school environments and in the global opportunities now available to students who are equipped with essential skills and a modern mindset that enables them to meet the demands of an ever-changing world.

The presence of children not only from Europe, but also from the Middle East and Asia, with non-Cypriots accounting for at least 30% of the total, reflects a strong multicultural environment. At the same time, the country’s relatively small size fosters closely connected school communities and allows for more personalised support for students, both inside and outside the classroom.

One of the most experienced executives of major private education groups operating in the country, Ms Ariana Milutinovic-Wood, Director of Education for Globeducate in Cyprus, points out that the approach followed by PASCAL schools, International School of Paphos and Olympion focuses on equipping students with the skills, values and mindset needed to succeed in today’s world. “In practice, this means strengthening critical thinking, collaboration, and adaptability, while also fostering emotional intelligence, resilience, and a sense of purpose.” She also emphasises the importance of creating school environments where students feel safe to take risks and develop both academically and personally. The strategy centres on preparing students to become global citizens capable of shaping the future with confidence and responsibility. “This philosophy is implemented through a broad and balanced curriculum enriched by international partnerships, initiatives, and cultural exchanges, while at the same time ensuring that each school maintains its own identity and connection to the local community,” she concludes.

At the same time, in her role as the Group’s Regional Designated Safeguarding Lead, she notes that student safeguarding and wellbeing standards have improved significantly over the past decade, with schools placing increasing emphasis on structured policies aimed at preventing harm, abuse, and neglect. This development is grounded in the principle that students can only learn effectively when they feel safe, accepted, and supported. “Safeguarding is an integral part of our culture, supported by clear policies and procedures, systematic staff training, and dedicated educators. We place particular emphasis on counselling services and wellbeing programmes that support children’s emotional and social development.”

PASCAL schools operate in Nicosia, Larnaka, and Limassol, offering pre-primary, primary and secondary education, as well as a boarding facility in Nicosia. The International School of Paphos provides kindergarten, primary, and secondary education. Olympion School, located in Nicosia, follows the Cyprus national curriculum in Greek and offers both primary and secondary education.

The Meze Experience

Fri, 07 Aug 2026 06:05:28 +0000

Text: Marilena Joannides / Photos: Antonis Farmakas / Food Styling: Laoura Colocasides

In Cyprus, every meal unfolds with small dishes following one another, each telling part of a larger cultural story. Here, food is a journey in itself.

There are destinations you remember for their landscapes, and others you carry with you for their flavours. In Cyprus, the two become one. The moment you arrive on the island, it’s not just sun and sea that await you, but a culture deeply rooted in gastronomy. The local cuisine is not simply food – it is memory, history, and an entire way of life.

In the old days, meze was a simple appetiser of just a few olives, some halloumi, a piece of cured pork, or whatever happened to be available at home, always accompanied by freshly baked bread offered to the guest –the ‘stranger’, as they are still called today– until the main meal was ready. Hospitality has always been an integral part of the island, dating back to ancient times, when Zeus Xenios was considered the protector of every visitor. The term ‘meze’ most likely comes from the Persian word mazze, meaning small appetiser dishes. From there, it passed into the Arab world and eventually reached Cyprus, where over time it developed its own distinctly Cypriot identity.

Today, the meze experience unfolds through a generous succession of small dishes, often seeming endless as they arrive one after another at the traveller’s table within a single meal. This reflects the warmth and generosity of the locals and their eagerness to offer food abundantly to their guests. At the same time, it gives visitors the opportunity to sample a wide variety of traditional flavours and discover the full richness of the local cuisine.

Α meze meal always begins with tahini dip, a creamy blend of tahini, lemon, and garlic; talatouri, the local version of tzatziki, made with sheep’s yoghurt, cucumber, and dried mint; crushed olives with coriander; a Cypriot salad of fresh vegetables, tomato, and cucumber; and, of course, sourdough bread or soft sesame bread rings sprinkled with black cumin seeds. Often, additional dips are served too, such as hummus, aubergine, or spicy feta spread, along with potato or beetroot salad. And yet, what might already seem like a complete meal is only the beginning.

What follows is the king of Cypriot gastronomy: halloumi, the island’s national cheese. It is served in slices, grilled over charcoal or on a hot plate, often accompanied by traditional wine-infused sausages. Then come grilled mushrooms, courgettes with eggs, ravioli filled with halloumi, or rustic pasta topped with grated anari cheese. Depending on the scale of the meze, dishes such as lamb liver, bulgur pilaf cooked with tomato and served with sheep’s yoghurt, and pork afelia braised in red wine may also be added. In season, these are accompanied by okra or fresh green beans, as well as karaoli – snails cooked with tomato or served with pilaf. These are simple, authentic dishes that win you over from the very first bite, built on the purity of their ingredients and gentle cooking techniques that preserve their character – the kind born of the Cypriot land and its strong Mediterranean sun.

And because at traditional tables food never comes alone but is always accompanied by stories, let us mention one found in a medieval folk poem. It tells of a mythical, gigantic hero who, in order to be satisfied, requires enormous quantities of food – so much that our meze would not suffice even as a mere appetiser. And so, as we continue eating, we move on to the main dishes.

The meal continues with souvlakia and sheftalies. Here, souvlakia are made with pork, while sheftalies (traditional sausages) are served simply with a squeeze of lemon, Cypriot pita, and parsley salad. This is followed by pastitsio (oven-baked macaroni), koupepia (vine leaves stuffed with minced meat), tavas (pieces of lamb cooked with vegetables, rice, and cumin in a clay pot in a wood-fired oven), or souvla, usually made with lamb on a roasting spit, though often also with pork marinated in dry red wine. Souvla keeps alive an ancient roasting technique, much like ofto (slow oven-baked meat), which often replaces it. Today, one can also try different variations of ofto such as teratsia, cooked over carob wood, syrto, prepared in a small wood-fired clay oven, or kleftiko, slow-cooked in a traditional oven using a method reminiscent of that of the klephts. The island’s famous potatoes –whether fried, oven-baked with tomato, bay leaf, cinnamon, and black pepper, or antinahtes, small whole potatoes first fried and then roasted with coriander and red wine– always accompany the meat dishes and complete the main dishes perfectly.

The meze experience is, of course, completed with dessert. Alongside fresh fruit –typically watermelon, melon, or grapes in the summer– come traditional sweets: daktyla and bourekia pastries (the latter filled with anari), samali (syrup-soaked cake), semolina halva, or spoon sweets such as walnut, bergamot, or cherry.The meal closes with a flavour that feels both familiar and deeply authentic. Because Cyprus is not just a destination, but something you experience with all your senses and carry with you on the journey home – a feeling that lingers and makes you want to return and savour it all over again.