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Cyprus Public Holidays Traditions

Cyprus Public Holidays Traditions

Cyprus observes 14 official public holidays each year that reflect the island's Orthodox Christian heritage and national independence struggles. These holidays close government offices, banks, and most businesses, transforming the island into spaces for religious devotion, family gatherings, and patriotic commemoration. The Greek Orthodox Church dominates the religious calendar, with major feasts marking key events in Christian tradition. National holidays commemorate Cyprus's fight for independence from British rule and solidarity with Greece's resistance during World War II. Unlike many Western countries, Cyprus follows the Orthodox calendar for Easter and related holidays, meaning they often fall on different dates than Catholic or Protestant celebrations. Understanding this calendar helps visitors plan trips and appreciate the deep connection between religious practice and Cypriot identity. The year begins with blessings and baptism New Year's Day on January 1 marks the start of celebrations with family gatherings, fireworks, and traditions welcoming a fresh beginning. Cypriots exchange gifts and spend the day with loved ones. Epiphany on January 6 commemorates the baptism of Jesus Christ in the Jordan River and holds special significance for Cyprus. Church services are accompanied by the Blessing of the Waters ceremony where priests throw a cross into the sea and young men dive to retrieve it. The person who recovers the cross receives blessings for the entire year. The ritual often…

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Sheftalia Cypriot Street Food

Sheftalia Cypriot Street Food

Sheftalia is a traditional Cypriot sausage made from ground meat wrapped in caul fat, a thin membrane that surrounds animal organs. The mixture uses pork, lamb, or a combination of both, along with finely chopped onions, fresh parsley, and basic seasonings. The meat is formed into oval shapes and encased in the lacy caul fat before grilling over charcoal. Unlike standard sausages that use casings, sheftalia relies on this natural membrane that melts during cooking. This creates a crispy exterior while the fat bastes the meat from the outside, keeping it tender and moist inside. The name comes from the Turkish word "şeftali," which means peach, likely referring to the texture or appearance of the finished product. Historical Context Sheftalia appeared in Cyprus during the 19th century, when meat was expensive and cooks found ways to maximize every part of the animal. The caul fat, which might otherwise go unused, became the perfect wrapper to preserve moisture and enhance flavor. Two theories explain the name's origin: The first connects it to "şeftali kebabı," meaning peach kebab in Turkish, possibly describing the texture. The second attributes it to a Turkish Cypriot street vendor called Şef Ali, or Chef Ali, who supposedly created "Şef Ali kebabı," which eventually became known as sheftali or sheftalia. The dish reflects Ottoman influence on Cypriot cooking…

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Traditional Food and Meze Events

Traditional Food and Meze Events

Food in Cyprus is rarely just about what is on the plate. It is about time, generosity, and the simple act of being together. One of the clearest expressions of this way of life is the meze, a long, shared dining experience made up of many small dishes that arrive gradually at the table. Traditional food and meze events offer more than a chance to taste local flavors. They reveal how Cypriots understand hospitality, patience, and community, values that have shaped island life for centuries. At its core, meze is not a menu choice. It is an agreement to slow down and share. More Than a Meal, a Social Ritual In practical terms, meze refers to a succession of small dishes served as one extended meal. Instead of ordering individual plates, everyone at the table eats the same food, prepared according to what is fresh, seasonal, or traditional that day. In Cyprus, this structure carries meaning. Meze is not designed to impress through excess or novelty. It unfolds with balance and intention. Light flavors lead into richer ones. Cold dishes prepare the palate, while warm and grilled plates arrive later, anchoring the meal. The experience encourages conversation, pauses, and shared attention rather than speed. This is why meze cannot be rushed. It is meant to be lived through, not completed.…

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