DK Travel : Cyprus : Editor's choice

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Louvi me Lahana

This bean salad is a hearty, meat-free option for vegetarians, made with cold black-eye beans mixed with plenty of green vegetables – the exact mix depends on the time of year – olive oil and plenty of freshly squeezed lemon juice.
Maa

Maa is believed to be the first Greek-Mycenaean settlement in Cyprus. At the small museum weapons, amulets and jewellery are on display.
Makronissos Tombs

Cut into the limestone rock are 20 chamber tombs, dating from the Neolithic era but also used by the Romans and Byzantines.
Marathassa Valley

The hill villages of Pedoulas and Moutoulas are the most convenient gateways to the dramatic Marathassa Valley, covered with cherry orchards.
Marki Winery

Look out for the reliable and well-priced “Kilani Village” red and white wines from this village winery.
Melintzanes Yiahni

On the Turkish side of the “Green Line”, this mélange of aubergines (eggplant) baked in oil with a delicious sauce of garlic and fresh tomatoes is called imam bayildi . In either language, it is one of the tastiest vegetarian options that Cyprus has to offer.
Meze

Meze is the keynote of Cypriot cooking – not a single dish, but a massive medley of little samples including delicious dips; tasty prawns, whitebait, squid and other fish; sausages; grilled cheese; and fruit or vegetables that are in season. It’s all accompanied by local wine, beer or ouzo .
Monte Royia

The monks of Chrysorrogiatissa monastery (see Chryssorogiatissa Monastery) grow their own grapes on the hillsides around Panagia and produce an excellent, dry white, Agios Andronikos.
Mosphilo

Unique to Cyprus, mosphilo is a sweet-sour liqueur distilled from the red berries of the hawthorn tree.
Moungra

Pickled cauliflower is another meze favourite to accompany meat snacks, especially in winter.