Major resorts have bars and restaurants of every category. At larger hotels, the cuisine tends to international although authentic local dishes may also be available. All over the island there are restaurants offering genuine Cypriot food. One of the best ways of enjoying Cypriot food is by ordering
mezze (snacks), a large selection of a number of different local dishes. However, the cuisine varies according to whether the visitor eats in the North or the Republic of Cyprus. Waiter service is normal and counter service is common in bars. There are no licensing hours. The highlight of the
wine year is the annual wine festival in Limassol, usually held in September, when free wine flows and local food is on offer.
National specialties:
•
Tava (a tasty stew of meat, herbs and onions).
•
Dolmades (vine leaves stuffed with minced meat and rice).
• Kebabs
(pieces of lamb or other meat skewered and roasted over a charcoal fire).
•
Stifado (a stew of beef or hare cooked with wine, vinegar, onion and spices).
• Fresh seafood:
Tsipoura (seabream),
Lavraki (seabass) and
Garides (prawns).
•
Loukoumades (fatty Cypriot doughnuts with honey syrup).
National drinks:
• Coffee is Greek-style (short, strong and unfiltered).• Cyprus produces excellent wines, spirits and beer which can only be bought in the south. The foothills of the Troodos Mountains are home to much of the best wine, which is now of such high quality that it is increasingly exported.
Tipping: A service charge is added to all bills, but tipping is still acceptable and remains at the discretion of the individual.
NightlifeCyprus boasts a lively and enjoyable nightlife scene in all of the cities and resorts. The party goes on year round in the capital and Limassol, with Paphos and Agia Napa tending to be more seasonable. Venues vary from pumping discos through to chic bars in the island’s luxury hotels.
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