A world of choice
Like most modern Mediterranean destinations, Cyprus’ towns and cities can offer just about everything to nourish a starving soul. The larger towns and cities, as well as the most popular tourist spots, have everything from pizza and popadums to steak pie and sushi. However, it was said in ancient times that Cyprus invented the art of good living and that certainly extended to good eating; it would border on the criminal to visit this island and not tuck into some of the predominantly Greek-inspired gastronomy. After all, if it was good enough for the Gods, it should taste delicious to us mere mortals.
Multicultural influences
There are several factors that account for the astounding quality and diversity of Cyprus’ food. Firstly, over the centuries, it has been an import stop or stronghold for various civilisations so, in addition to the obvious Greek influence, local dishes have been stirred by Turkish, Armenian, Syrian, Italian, French and even British flavours.
A wide and diverse cuisine
Finally, Cyprus’ unstable past has led to many families being self-sufficient, providing everything from their own wheat to cheese and pork – a custom that, on the whole, continues today – and that, teamed with the climate being ideal for growing and rearing just about everything (you’ll find almost every meat, game, fish fruit and vegetable under the sun), accounts for the variety on Cypriot tables.
Cypriot food not to be missed
So, what exactly is on the Cypriot menu? The star is undoubtedly the Meze – this is usually subject to slight variations betweens hotels and restaurants but, on the whole, consists of locally-made bread, a ‘village salad’ with coriander, olives and feta cheese and then a collection of up to 20 other small dishes. These include taramosalata – a ‘dip’ of fish roe, olive oil and lemon – halloumi, feta and kaskavalli cheese, houmous, squid, seftalia sausage and various vegetables.
Traditional main courses
If you’re after a more substantial main bite, then Cyprus has plenty of big-hitters. Moussaka – mincemeat with layers of potato, aubergine and courgette – is world-famous; as are the kebabs, skewered and slow-roasted lamb or pork segments served in unleavened pitta bread with diced onions and local yoghurt.
Vegetarian paradise
Finally, a few words to warm the hearts of any vegetarians out there. The Mediterranean has always been a harsh hunting ground for veggies, the French and Spanish, in particular, absolutely love meat-eating in all its forms and virtually consider not partaking in it as an embarrassing disease, but not so in Cyprus. Traditionally, meat has been a luxury for islanders and their customary diet of vegetables, barley, figs, fruit, nuts and honey is still prevalent today. A nice change for holidaying vegetarians who usually have to order a Hawaiian pizza and pick off the ham!
Lesser know delights
However, there are also plenty of delicious local dishes that have not quite made the step up to the world stage. Avgolemoni (lemon and egg soup) patcha lamb stew, suckling pig and Cypriot ravioli, for example, are all mouth-watering.
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Why Invest In Cypriot Real Estate?
Recent changes in legislation allows foreign investors to purchase land and residential homes on the island. With this has came a real estate explosion of almost unequalled size. With demand so high, rental yields are staggering when compared to the low purchase price of Cypriot apartments.
There are many advantages in investing in Cypriot apartments which include the facts that there is 0% capital gains tax, 0% rental income tax and a staggering volume of demand with the population rising so quickly.
UPA
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