Cyprus Mezze: A Complete Guide to the Island's Signature Feast

Mezze (or meze) is the cornerstone of Cypriot dining. It’s not an appetiser — it’s a full meal served in small portions. The word comes from the Persian mazza, meaning “taste” or ‘snack’, but in Cyprus, it’s so much more. A proper mezze consists of 15–30 small dishes that arrive in waves, starting with salads and cold dips, progressing through hot vegetable and seafood dishes, building to grilled meats, and finishing with fruit and Cyprus coffee.

The beauty of mezze is its pace. You’re not meant to rush. You sit, you drink, you talk, and dishes keep arriving. A good mezze can last three hours. It’s the most social way to eat in Cyprus, and it’s how Cypriots celebrate milestones, catch up with friends, and spend long Sunday lunches.

In traditional tavernas, you don’t order individual dishes — you order “mezze” and the kitchen decides what to bring. You might be asked whether you want fish mezze, meat mezze, or mixed. Some places offer a vegetarian version too. The price is usually fixed per person (typically €18–35), and the quantity is adjusted based on your group size.

Top tip: Never order mezze for one. It’s meant to be shared, and the variety you get with a group of four is far better than what arrives for a solo diner. If you’re alone, ask for a “small mezze” or pick 3–4 starters instead.

The mezze begins with cold dishes. Expect to see most or all of these:

• Tzatziki: Yoghurt, cucumber, garlic. The classic dip.
• Tahini: Sesame paste with lemon and garlic.
• Taramosalata: Fish roe dip, pink and creamy.
• Halloumi: Grilled Cyprus cheese — squeaky, salty, and essential.
• Lountza: Smoked pork loin, often grilled.
• Kolokithakia: Fried or grilled courgettes.
• Tirokafteri: Spicy feta cheese dip.
• Village salad (Horiatiki): Tomatoes, cucumbers, onions, olives, and a slab of feta, dressed with olive oil and oregano.

Bread is constant — a rustic loaf appears at the start and is replenished throughout the meal. Use it to scoop up dips. In Cyprus, bread is both utensil and staple.

Next come hot dishes, starting lighter and building up:

• Kolokithokeftedes: Courgette fritters — crispy outside, soft and herby inside. One of the best vegetarian dishes in Cyprus.
• Octopus: Grilled or stewed in red wine. If you’ve never tried it, this is the place — Cypriots cook octopus better than almost anyone.
• Kalamari: Calamari, either fried or grilled.
• Soutzoukakia: Spiced meatballs in tomato sauce — a Smyrna Greek dish that’s become Cypriot comfort food.
• Stifado: Slow-cooked stew with pearl onions. Can be beef, rabbit, or octopus.

If you ordered meat or mixed mezze, this is where it gets serious:

• Souvlaki: Skewered grilled pork (or chicken). The cornerstone of Cypriot barbecue.
• Sheftalia: Skinless sausage made with pork and lamb, wrapped in caul fat. Juicy, herby, and unique to Cyprus.
• Kleftiko: Slow-cooked lamb, traditionally baked in a sealed clay oven for hours. Falls off the bone.
• Afelia: Pork chunks cooked in red wine and coriander seeds. A purely Cypriot dish.

The meats arrive with more bread, lemon wedges, and usually a final round of chips. By this point, you should be comfortably full — but there’s one more wave.

Dessert in a mezze is usually simple: fresh fruit (watermelon in summer, oranges in winter), maybe a small piece of glyko (spoon sweet — preserved fruit in syrup), and a Cyprus coffee. The coffee is served in a small cup, thick and strong, similar to Turkish coffee. You can order it sketo (no sugar), metrio (medium sweet), or glyko (sweet).

And then, almost always, a complimentary shot of zivania — Cyprus’ grape-based spirit, similar to grappa but stronger. It’s meant to aid digestion. It’s also meant to keep you sitting a bit longer, talking, enjoying the evening. This is the Cypriot way.

Some of the best mezze isn’t in the tourist areas — it’s in village tavernas. Here are a few of our favourites:

• To Anamma (Lania, Limassol district) — A mountain-village taverna famous for its mezze. Worth the drive.
• Karousel Restaurant (Limassol) — Refined mezze with excellent service and a great wine list.
• Taverna Vakhos (Lefkara) — Combined with a visit to the famous lace village.
• Milou Tavern (Omodos) — In a beautiful wine village, perfect after a winery visit.
• Zias Place (Protaras) — The best option if you’re staying on the east coast.

Remember: the best mezze is the one where you’re not in a hurry. Don’t order it if you have dinner reservations elsewhere. Don’t order it if you’re counting calories. Order it when you want to experience Cyprus at its most generous.