DK Travel : Cyprus : Editor's choice

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Moussaka

Cypriots and Greeks both claim to have invented this filling, oven-cooked casserole. Moussaka is often the home-cooked main dish at family occasions such as weddings, christenings and saint’s days, and every Cypriot cook has his or her own recipe. The basic ingredients are minced beef or lamb cooked with herbs, red wine and spices between slices of aubergine (eggplant), then covered with a creamy egg and cheese sauce.
Ochtapodi Krasato

A seafood favourite, chunks of octopus are marinated then simmered in red wine and spiced with cumin and coriander.
Ofto Kleftiko

This hearty dish is lamb baked in the oven in its own juices until it is so tender that it falls off the bone. Often served with chunky potato chips, it is a good choice for cooler weather.
Omodos

The main attraction here is the Timiou Stavrou monastery, believed to house fragments of the True Cross.
Ouzo

Sweet and aniseed flavoured, ouzo turns a milky white when water is added. An acquired taste.
Palaiochori

This village stands among citrus groves and fertile fields. In the village centre the Museum of Byzantine Heritage displays striking icons and ecclesiastical vestments.
Panagia tou Sinti

The former monastery was left to crumble after the Venetians were driven from Cyprus by the Ottomans, but it underwent restoration in 1997.
Pitsylia Region

Vines, almonds and hazel-nuts are the mainstay of the these hill-farming villages.
Polis

A combination of farming village and low-key resort, Polis has an uncrowded beach and a small seaport, Latsi, with fish tavernas.
Potamos Liopetriou

This tiny fishing port has wooden boats moored along the banks, and a crumbling Venetian watchtower nearby.