Larnaca Eating & Drinking
Cyprus is truly a blessed land when it comes to food and wine. The climate together with the very fertile soil and the local farmers’ long tradition and modern expertise make an unbeatable combination as far as agricultural and dairy products are concerned. The following careful processing of food products (large quantities of which are exported) gives Cyprus cuisine the boost it needs to reach a high place in the global gourmet community.
The influences of Cyprus cuisine are Greek, French, British and Arabic (mostly Lebanese to be exact) and it is amazing how different tastes and odd material combine in one cuisine. Lountza for example, which is smoked pork meat that can be eaten raw but also fried with eggs for breakfast, would be unacceptable in Lebanon while Western Europeans might find Tambule (typical Arabian vegetable salad ) not quite their style. On the other hand haloumi, the world famous goat milk cheese of Cyprus, is universally accepted as a delicacy.
Odd as it may sound for an island, the locals prefer meat to fish but then again there are plenty of fish and seafood restaurants in Larnaca offering fresh fish, salads and chips, potatoes being another exported quality product of the island. Restaurants offering mezethes are also charming as for a fixed price you are served small portions of various food bits until you are full. There are also European style steak houses serving Rosto (which is simply roast beef Cyprus style).
Larnaca’s local lager (KEO) is a refreshing drink especially in the summer, but Cyprus’s ancient tradition is viniculture and wine making. Other than the sweet, sensuous Cumandaria there are numerous red and white wines that are particular to the area of Larnaca and they all are good companions through a wonderful meal.
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Eating & Drinking