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Food & Drink

A taverna in the mountains and a USDA Prime steakhouse on the coast.

Forty minutes apart. You can have either on a Tuesday, and most weeks you will want the first one.

What the island actually eats

The food culture comes first. Everything else is a choice you can make on top of it.

Cypriot food is Levantine and Greek and its own thing — grilled, seasonal, slow, and built around a table that stays occupied for hours. Learn this and the rest of the island opens up.

Meze is a whole evening, not a starter

Fifteen to thirty small plates over two or three hours, arriving until you surrender. You do not order it lightly and you do not do it every week — but it is how the island eats when it is celebrating something, which is often.

Halloumi is protected, and it is not what you have had

PDO since 2021, which means it can only be made here, to a set recipe, with a set proportion of goat and sheep milk. Fresh from a village dairy it is a different food from the vacuum-packed block you have grilled at home.

The grill is a village institution

Souvlaki and sheftalia, over charcoal, from a place that has done nothing else for forty years. Every village argues its own is the best, and the argument is taken seriously.

Everything stops for the season

Wild greens in spring, watermelon in July, olives pressed in November, oranges through winter. The supermarket sells everything all year; the market tells you what month it is.

The range, on one island

You do not have to choose between charming and world-class.

This is the argument for eating here, and it is a range argument rather than a best-of one. The village grill and the dry-aged steak are in the same district.

The everyday€15–25 a head

The village taverna

No menu, or a menu nobody looks at. Whatever was good this week, brought out until you stop them. Mountain villages, street corners in every town, and the reason people eat out here on a Tuesday rather than a Saturday.

The occasionFine dining

Sera by Ettore Botrini

Four Seasons Limassol

Italian, at the Four Seasons in Limassol, by a chef with a Michelin record in Athens. The kind of room you would fly somewhere for, twenty minutes from the Limassol seafront.

The Asian endFine dining

Seasons Oriental

Four Seasons Limassol

Also at the Four Seasons, and the answer to the thing people assume a small island cannot do. Cyprus's Asian dining is genuinely good, and not only in the hotels.

The steakPremium

Wolfgang's Steakhouse

Mouttagiaka, Limassol

The New York USDA Prime house, dry-aged on site, in Mouttagiaka. Its own venue, not a hotel restaurant — the point being that the international names came here on their own account.

Every venue on this page was checked against its own website on 22 September 2026. We are not paid by any of them and there is nothing to buy here — they are listed because the range is the point.

Wiz 50 Best Restaurants · 2025

And when you want someone else’s verdict.

The island's own guide runs a judged annual ranking with a published methodology and an awards night. We do not grade restaurants — these are theirs.

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49 venues · ranked by WiZ Guide Cyprus, not by us · hover or focus a row to stop it

The ranking, the photographs and the verdicts are Wiz 50 Best Restaurants 2025, published by WiZ Guide Cyprus. Images are served from their servers and link back to their page for each venue. We do not rank restaurants or bars, and no one pays to appear here.

Where locals actually eat, by district

Folded in from the old tavernas guide. Not a ranking — the places people take visitors to.

Limassol

  • Avgerinos Tavern

    Old town

    Family-run, full meze, vine-shaded courtyard, lamb kleftiko.

  • Ta Piatakia

    Mesa Geitonia

    Modern Cypriot small-plates — chef's tasting works for non-meze-evening.

Paphos

  • Stou Kir Yianni

    Old Town

    Restored stone house, regional Cypriot menu, wine list focused on Cyprus vineyards.

  • 7 St. Georges

    Geroskipou

    Locally famous tasting-menu taverna; book a week ahead in summer.

  • Vouni Panayia

    Wine villages

    Mountain taverna paired with the local Vouni winery — half-day combo.

Nicosia

  • To Anamma

    Old town

    Charcoal-grill meze inside the Venetian walls; busy on Fridays.

  • Piatsa Gourounaki

    Engomi

    Cypriot 'street meze' — souvla, sheftalia, beer.

Larnaca

  • Militzis

    Finikoudes

    Three generations on the seafront; kleftiko is the order.

Famagusta

  • Liopetri Taverna

    Liopetri village

    Traditional courtyard meze in the orange-grove villages.

Polis & Akamas

  • Yeronisos

    Latchi harbour

    Fish meze on the water — what was caught that morning.

The shopping half

Less romantic, asked more often.

Supermarkets

  • · Alphamega and Sklavenitis — the big two, full international range
  • · Lidl — value, and where you find German and UK products
  • · Papantoniou — strongest in Paphos
  • · UK, Russian and Israeli specialist aisles are normal in Limassol

Markets

  • · Most towns run a weekly farmers’ market, usually Saturday morning
  • · Village dairies sell halloumi and anari fresh, often before noon only
  • · Fish is landed and sold the same morning in the harbour towns
  • · Olive pressing is a November event you can turn up to
Wine & Commandaria Tavernas, by district