Variety of Dishes
Cyprus cuisine is closely related to that of Greece, but the island’s unique position at the crossroads of
Europe, Africa, and the Middle East has added exotic dimensions that make it particularly varied and
delicious. Emphasizing fresh local ingredients, regional herbs and spices, and the light use of natural olive oil,
the Cypriot palate is quintessentially Mediterranean in character.
If freshness is one key to cooking in Cyprus, meze is the other. An abbreviation of mezedes, or “little
delicacies,” meze consist of as many as 25 small plates of food, from savory dips and vegetables to a wide
range of fish and meat dishes. Much more than hors d’oeuvres, the meze often comprise the heart of a meal
itself.
Among the items you can expect to be served are: Loukanika, coriander-seasoned sausages, soaked in red
wine and smoked; Koupepia, grape leaves stuffed with minced meat and rice; Lountza, smoked pork, often
served in sandwiches with halloumi, a delicious soft cheese, (usually grilled) made from thyme-fed sheep and
sometimes spiced with peppermint; sheftalia, grilled pork sausage, afelia, pork marinated in wine and
coriander; stifado, beef or rabbit stew casseroled with wine vinegar, onions and spices; and ofto kleftiko,
chunks of lamb cooked in a sealed clay oven and seasoned with bay leaves.
If there is some special dish you may long for..don't hesitate to ask Charlie!!!
Alkionia Restaurant is always at your disposal, be it family gathering..party...celebration
or just a simple dinner!!!
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Variety of Food & Flavours
There are also the Greek classics taramosalata, fish roe blended
into a creamy pink dip of pureed potatoes with parsley, lemon juice
and finely chopped onion; talatouri, cool mint and cucumber flavored
yogurt with a dusting of garlic, a variation on the Greek tzatziki.
