Eating Out in Paphos
Paphos is a fantastic place to sample Cypriot cuisine as well as tastes from around the world.
A Cyprus Meze is certainly one of the most famous Cypriot delicacies. Or to put it another way: Mezedes are a great number of different Cypriot delicacies. Eating a Meze is one of the ‘musts’ on any visit to Cyprus, and is a great guide to understanding the Cypriot mentality. Take your time and share a Meze with friends; don’t be surprised at how long it takes and how much food is offered, ‘siga, siga!’ ‘Slowly, slowly!’ as they say in Cyprus. Mezedes can include up to 20-30 dishes! It’s a great way to enjoy a friend’s company, have a few drinks and last but not least enjoy the many different tastes of Cyprus that a ‘Meze’ includes.
You should not miss the opportunity to eat Mediterranean fish in one of the many fish restaurants that you can find near the coast. There are lots of delicious fish dishes to discover, grilled or fried, salty or sour, spicy or plain.
In many cases there will be no menu, the waiter will tell you about the catch of the day and how it will be prepared. In the mountain areas delicious fresh water fish can be ordered. Cypriot Trout, that is a nice one to try!
Barbecues are very popular in Cyprus. “Souvla” can be translated with to “skewer”. Souvla are mainly pieces of Lamb or Chicken, grilled on a charcoal grill The Cypriots love their Souvla and there can always be a reason to enjoy one.
Another tasty dish from the charcoal grill is the small sausages of minced meat, called “Shieftalies”. Maybe you will try to find out the secret of that special taste, if you try them for the first time. It is not the parsley or the onions that are ingredients; it is …Why don’t you try for yourself?
Yemista are all kinds of stuffed vegetables, favourites in every Cypriot family. Especially in summertime you will appreciate the interesting taste of this Mediterranean speciality. You can order the great number of stuffed vegetables as starters or as main dishes. They can be hot or cold.
The famous stuffed wine-leaves are called “Koupepia”. Not only children fight for the last one!
Also stuffed peppers, tomatoes, onions, courgettes, aubergines or stuffed petals from courgettes are all worth a try! The filling is made with rice and grated tomatoes. However, if the cook likes minced meet and different spices like parsley or mint, they can be added.
Nowadays “Kleftiko” is a typical dish for every single celebration. It is a piece of lamb or goat wrapped in foil and baked in special ovens, that in any case must be closed airtight, until the Kleftiko will be baked.
The origin of this dish, as history tells us, goes back to the Cypriot freedom fighters of the 19th.Century that lived in the mountain. They had to prepare their stolen meat, the Kleftiko, so that no one could smell it, or see it. Though they baked it closed in special earthenware pottery that they had buried under the ground…
The famous “Mousakas” for sure will be found on every menu. It is a typical summer meal and can be eaten warm or cold. Mousakas is prepared with potatoes or/and courgettes and aubergines, and covered with a tasteful cream. Some vegetarians might be lucky; there are some restaurants that also serve “Mousaka vegetarian” though it is not made with the traditional sauce of minced meat.
The mild Mediterranean climate of Cyprus produces rich wheat and allows it to brew light beer (of high quality). There are two breweries in the Republic of Cyprus established: KEO, the Cypriot brewery and the world known Carlsberg brewery.
The Cyprus Brandy is popular because of its mild taste. Pure or in long drinks, not only experts will enjoy it. It also makes the famous “Brandy Sour”. Did you know that it is tradition to offer Brandy to the wedding guests?
As the name implies, a ‘Brandy Sour’ is the successful ‘union’ of two local specialties, Cyprus Brandy and lemon squash (made from Cyprus lemons). Add some drops of angostura bitters, top up with soda water and ice cubes…and enjoy a pleasant summer cocktail! Cheers!
In a tall glass add….
2 parts (50mls) Cyprus Brandy (Cyprus Brandy is much lighter than cognac)
1 part (25mls) lemon juice with sugar to taste, or use lemon squash
2-3 dashes of Angostura bitters
3 or 4 ice cubes
Top up with soda and stir well
Decorate with a slice of fresh lemon and a cocktail cherry
Serve immediately with a straw, a gentle breeze and a view of the sea!
Cyprus wine has been produced for thousands of years and since the time of the Crusades it has also been exported to Europe. ‘Commandaria’ has enjoyed a reputation as a fine dessert wine since the 12th century. Today wine is one of the most important exports of Cyprus.
No Cypriot village is complete without a traditional coffee shop, the ‘kafenio’ Its the most important place in the village, the central point of communication, a place to meet friends, to play ‘Tavli’, the Greek version of Backgammon or just pass time by drinking a Greek coffee, tea, fresh juice or a home-made fruit squash. Greek coffee is ordered ‘sketo’, ‘metrio’ or ‘glyko’.
Kato Pafos/ Harbour Area