Cyprus boasts a rich culinary tradition shaped by centuries of diverse cultural influences. From ancient Greeks and Romans to Ottoman Turks and British colonizers, each has left a mark on the island's cuisine. For business guests visiting Cyprus, indulging in traditional Cypriot dishes is not just a culinary experience but a journey through the island's vibrant history. 

Here are 7 must-try dishes that encapsulate the essence of Cypriot heritage:

History: Known as the "white gold of Cyprus," Halloumi dates back to the Medieval Byzantine period (395–1191 AD). Traditionally made from a mixture of goat and sheep milk, this semi-hard cheese is renowned for its high melting point, making it perfect for grilling.

Why Taste It: Halloumi's unique texture and salty flavor are unmatched. Whether served grilled, fried, or fresh, it's a versatile delight that offers a genuine taste of Cypriot tradition.

History: Souvla is a Cypriot barbecue method that has its roots in ancient times, possibly linked to the Greek practice of roasting meat on a spit. This dish involves large chunks of meat (usually pork, lamb, or chicken) slow-cooked on a long skewer over a charcoal grill.

Why Taste It: The slow-cooking process gives the meat a tender, juicy interior and a crispy exterior, making it a flavorful experience that embodies Cypriot outdoor cooking culture.

History: Kleftiko, meaning "stolen meat," dates back to the Ottoman period. It was named after the 'klephts' (thieves) who cooked stolen lamb in sealed clay ovens to prevent the smoke from being seen.

Why Taste It: This dish offers succulent, marinated lamb baked in a sealed container until it’s incredibly tender. The slow-cooking process allows the flavors to meld beautifully, providing a mouthwatering experience.

History: Moussaka has roots in the Arabic and Ottoman kitchens, which influenced many Mediterranean cuisines. In Cyprus, it's typically made with layers of eggplant, potatoes, ground meat, and topped with béchamel sauce.

Why Taste It: The harmonious blend of flavors and textures makes Moussaka a comforting and hearty dish, perfect for understanding the island's shared culinary influences.

History: Sheftalia, a type of sausage, reflects the island's blend of Greek and Turkish culinary traditions. Made from minced pork or lamb mixed with onions, parsley, and spices, it is wrapped in caul fat and grilled.

Why Taste It: These juicy, flavorful sausages are a staple of Cypriot meze (appetizers) and offer a taste of traditional Cypriot grilling techniques and flavors.

History: Louvi (black-eyed peas) is a dish that highlights the island’s agricultural heritage. It dates back to ancient times when pulses were a mainstay of the Cypriot diet.

Why Taste It: Often prepared with greens and lemon, Louvi is a healthy and refreshing dish that showcases the simplicity and nutritional value of traditional Cypriot cuisine.

History: Commandaria is the world's oldest named wine still in production, dating back to the 12th century. It gained fame during the Crusades when Richard the Lionheart described it as "the wine of kings and the king of wines."

Why Taste It: This sweet dessert wine, made from sun-dried grapes, has a rich, complex flavor profile. Sipping Commandaria is like tasting a piece of history, making it a must-try for any business guest seeking to appreciate Cypriot culture.

For business guests in Cyprus, experiencing these traditional dishes is more than just dining—it's a delicious way to engage with the island's history and culture. Each dish tells a story of the diverse influences that have shaped Cyprus over centuries, offering a unique and memorable culinary adventure.