Culinary Travel

» Mike Gerrard - Vakhis certificate

I've been to Greece a lot but never Cyprus. The cooking sounds almost identical. Is there any difference at all, in your experience?

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» Sue Bryant - Vakhis certificate

In response to Vakhis certificate posted by mgerrard:

Yes, the cooking is very different. Cypriot food has a lot of Greek influence but also a lot of Middle Eastern and Turkish influence, so it's a lot more varied than Greek. I adore Greek food but the reality is that unless you go somewhere expensive or get very lucky, it's pretty samey. The Cypriot meze can be samey too, of course, but you can have fish meze, meat meze, vegeterian meze (have to search hard for this one) and a lot of the main courses are unique to the island. In the villages, meat is cooked in a clay oven in the grounds of the taverna and it's amazingly tender. The desserts are fantastic and dripping with honey from the Troodos mountains. My only regret is that Cypriots don't drink retsina wine. I have yet to meet someone to share a bottle of resiny Greek retsina with! Most people can't stand it.

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» Mike Gerrard - Vakhis certificate

In response to Vakhis certificate posted by suebryant:

Thanks, Sue. Much appreciated. I never knew that about the retsina there. I'm always happy to be back in Greece when I can sit down with a plate of fried squid and a bottle of retsina (reluctantly shared).

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