Eating out to sample local flavours is always the high light of a holiday, but where do you start when faced with the menu at a local taverna? First come the olives, black and green (elies tsakistes), the latter with a dressing of lemon, garlic, herbs, coriander seeds and oil. Dips of tahini, taramosalata, and talattouri (yoghurt, sliced cucumber and mint) arrive with a basket of fresh village bread and a bowl of salata horiatiki (village salad) after that anything your heart desires whether its meat, fish or veggies it’s at your discretion to order and enjoy.
Recent archaeological excavations have confirmed that wine has been produced here for almost 5000 years. These discoveries testify that Cyprus may well be the cradle of wine development in the Mediterranean basin. This historic panorama of continuous wine history that the island possesses is just one of many reasons that make a trip to the wine villages such a fascinating prospect. You will sample during your journeys along the “Wine Routes” of Cyprus, seven routes in total, all equally interesting and fascinating.
Most of the items in the market will be familiar but some may be quite new to you and this is when the fun starts.
Let’s start with the fruit and vegetables – so fresh, much of the produce would have been picked before you got up in the morning. Just about everything you see has been produced on the island, and their quality is guaranteed.