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These Bronze Age graves have revealed gold, ivory and bronze objects that were meant to accompany kings into the afterlife. Most are now in the Cyprus Museum (see Cyprus Museum, Nicosia) but replicas are on-site.

These tasty mini-burgers made with minced pork and aromatic herbs often appear as part of a meze array or as an appetizer, but are equally good as a main course, when they are usually served with salad and the inevitable French fries.

This garlic dip is often served as an accompaniment to batter-fried cod and other fish dishes.

All the big-brand soft drinks, plus convincing local imitations, are available.

Mosaics of birds and animals can be seen in the basilica of this ruined 5th-century BC town.

Sotira is home to five Byzantine churches, the most important of which is Metamorphosis tou Sotiros, from which the village takes its name.

The simplest and most delicious of Cypriot dishes, souvla is made with chunks of lamb, skewered and grilled over charcoal, then served with French fries and a salad of lettuce or cabbage, tomatoes, onions and pickled hot peppers.

Like souvla , only smaller, souvlaki is the native fast-food of the island. It’s the ideal snack to fend off hunger pangs when exploring on foot. There are simple, friendly grill-cafés in every town and village where you can pick up a handful of these skewer-grilled cubes of lamb in a pocket of pitta bread, with salad and pickled peppers, to eat on the move.

The Pafos region has been famous for wine since antiquity, and a visit to this vineyard is a great way to try some of the best. Among the exhibits is a 200-year-old copper still that continues to be used to produce zivania , Cyprus’s high-octane moonshine.

Sesame seeds are the key ingredient of this dip, ground with garlic, lemon juice, olive oil and cumin and garnished with flat parsley.