Food

What to eat on the island and where — meze tables, harbour seafood, village kebab houses and the sweet, strong coffee culture of the north.

🍽️Food Live

Meze · seafood · village kebab

The ritual

Twenty small plates before the main course: hellim, hummus, olives, stuffed vine leaves and şeftali kebabı — dinner as a slow event.

Any night out

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Girne · Harbour

Grilled sea bream, calamari and mezze at the water's edge, with the Kyrenia castle lit behind the fishing boats.

Sunset onward

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Villages

The north's signature caul-wrapped lamb kebab, cooked over charcoal in inland villages where the meat and the bread are made on site.

Weekend lunch

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Island cheese

Grilled, fried or fresh, the squeaky brined cheese is on every table — best from the small dairies of the Mesarya plain.

Year-round

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Sweet & strong

A tiny cup of coffee with a glass of water, and hot künefe — shredded pastry and melted cheese in syrup — the classic afternoon stop.

Afternoons

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Home cooking

Molohiya (jute-leaf stew), stuffed courgette flowers and slow lamb — the everyday dishes you find in family lokantas, not tourist menus.

Lunchtime lokantas

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