Halloumi, souvlaki, and meze-style spreads define Cyprus’s core food identity. Grilled meats like pork and chicken are central, often served in wraps or alongside breads and salads. Halloumi appears constantly, grilled or fried as a standalone dish or side. Meze brings together small plates like dips, olives, seafood, and vegetables, creating a shared eating format rather than a single main dish. Seafood is more prominent along the coast, while inland meals lean heavier on meats and cheeses. Herbs, olive oil, and simple preparation methods keep flavors direct and familiar across regions.
