Almost all hotels in the resort offer a variety of dining options for their guests: breakfast and all-inclusive, local and European cuisine, children's and dietary menus. But for a real taste of Cyprus, go beyond the hotel and try Ayia Napa's cafés, tavernas, and restaurants for a unique dining experience.
Trahana is a soup that is made nowhere else but on this island. It consists of local purguri groats made from a special type of wheat, fresh sheep or goat milk, and lemon juice. The cooled mixture is used to make sausages, which are dried in the sun. Before serving, they are poured over boiling water, topped with yogurt, and grated halloumi cheese.
Meze is a meat, fish, or mixed appetizer consisting of 20 to 30 dishes served in gradually smaller portions. It can be ordered in both expensive and inexpensive restaurants in Ayia Napa. Such a meal starts with cheeses, salads, cold appetizers, continues with hot dishes, ends with sweets and fresh fruits. In fact, the meze gives you a glimpse of almost all of the island's traditional dishes at once.
Kleftiko is a lamb dish. It starts to be cooked from 5-6 am (the oven is heated, meat is put in, spices are added, the oven door clay), served in the evening, when the lamb becomes fragrant, soft, juicy. In all taverns, the taste of kleftiko will be different because each chef has his own secret of preparation.
