Cyprus is every bit the modern, Mediterranean resort and, as such, you’ll find more styles of international cuisine than you can shake a bread stick at. However, Cyprus was once credited with creating the art of good living and that has certainly spilled over into the local cuisine.

As a melting pot of civilisations, Turkish, Armenian, Syrian, Italian, French and even British influences flavour the island’s fare and, just as important is the role that agriculture plays. To this day, many Cypriots still produce their own vegetables, crops, meat and dairy produce, making the ingredients as fresh as they are delicious.

It’s the Greek influence that perhaps prevails most strongly and, like their neighbours, Cypriots believe that meals should be protracted gastronomic events rather than a case of eat and run. Therefore, you need to learn to pace yourself as there’ll be plenty coming across the table.

A ‘meze’ is the typical starter and typically consists of local bread, ‘village’ salad, cheese and several other small dishes and dips, such as taramosalata, haloumi, hummus, squid, sausages and other vegetables. Sample delicacies like ‘avgolemoni’ (lemon and egg soup), lamb stew and suckling pig, for a real taste of Cyprus and then the fusion of local with overseas influences can be experienced in dishes such as Cypriot ravioli, kebabs and moussaka.

Most Mediterranean countries love meat as much as their own families and are of the opinion that, if giant whales can live off plankton, then a diet of cheese toasties and lettuce should more than suffice for vegetarians, however Cypriot cuisine incorporates vast amounts of vegetables, crops, fruit, nuts, fish, dips and sauces…a great place to vacation as a veggie.