About Cyprus
 Cyprus Nightlife

Paphos - Plenty of pubs but is more couple orientated

Nicosia - More sophisticated, less touristy, more Cypriot orientated

Protaras - More family orientated but is still plenty going on at night for all

Ayia Napa - Party town so very vibrant and loud, young crowd,  awake 24 hours

Limassol - The largest city of them all so plenty of clubs and bars, ideal for everyone

Larnaca -Visit the promenade where most of the cafes, bars and nightclubs can be found

Cypriot nightlife is very diverse, mainly to cater for the growing number of different types of holiday makers travelling to the island for a good time. You do not have to go far to find a small traditional tavern or club of some sort. The charming villages are full of independent bars and restaurants, where as the cities are bustling with clubs and host numerous raves for the crazier generation. There really is something for all ages,whether you're holidaying with your family and friends or teenagers off on your first wild vacation abroad. 
The History of Cyprus

Known for being one of the most beautiful islands in the Mediterranean, Cyprus has been changed, conquered and colonised numerous times during its 10,000 year history

Having one of the oldest dating historical records in the world, Cyprus is located at the crossroads of the three continents Europe, Asia and Africa, making it in a very beneficial position. The island was once abundant in copper and timber, which gave it economic as well as strategic value. In addition, Cyprus was, and is still blessed with exquisite natural beauty, a fitting birthplace for the legendary ancient goddess Aphrodite, whom tradition credits with having emerged from the waves near Paphos.

While there may be no evidence to prove this particular legend, the ruins of numerous ancient civilisations are littered across the island, where you can visit. The remains of the oldest known settlements date back to the Neolithic period, between 9000 and 6000 years ago.  Even the name, Cyprus, derives from the ancient Greek word for the valuable copper deposits that were already being mined and traded across Europe as early as 2500 BC. Copper was one of the most precious resources of the ancient world, with its discovery and commercial exploitation beginning sometime between 3900 and 2500 BC, and, as trade with the Near East, Egypt and the Aegean developed, it brought wealth and prosperity to the island.

Cyprus's rich natural resources also attracted the interest of a succession of dominant powers across the island and nearby countries, who battled for its control over hundreds of years. The first of these are believed to have been the Achaean Greeks who arrived in around 1200 BC introducing their language, religion and customs to the island. Cyprus was subsequently colonised by the Phoenicians, the Assyrians, the Egyptians and the Persians. In the 4th century BC Alexander the Great claimed the island, which remained part of the Greek-Egyptian kingdom until 30 BC, when the Romans arrived and Cyprus became a senatorial province. It was during this period that Saint Paul was said to have visited the island and converted the Roman governor to Christianity.

Cyprus remained a Roman possession until the empire began to disintegrate in 330AD, when it became part of the Eastern Roman or Byzantine Empire. In 1191, Cyprus was conquered by the English king, Richard the Lionheart, while he was on his way to take part in the Third Crusade. He successed, and then later sold the island to the Knights Templar, who themselves sold it on to the Lusignans, a dynasty which went on to rule Cyprus for almost 300 years. The last of the Lusignans ceded the island to Venice in 1489. Despite building heavily protected fortresses and defences around the island’s major cities of Famagusta and Nicosia, the Venetians were not able to withstand the invading Ottoman troops who conquered the island in 1571. Cyprus then remained under Ottoman rule until the arrival of the British in 1878.

After being ruled under British power for almost 80 years, Cyprus eventually gained independence from Britain in 1960, but with one of the world’s most complicated constitutions as its foundation, the new republic soon encountered difficulties. Inter-communal violence between the Greek and Turkish Cypriot communities, resulted in the withdrawal from government of the Turkish Cypriot leadership in 1963. Just over a decade later, in 1974, a right-wing coup sponsored by the military junta then in power in Greece, overthrew the government of Archbishop Makarios. In an alleged attempt to protect the minority Turkish Cypriot community, Turkey invaded the island from the north. Despite numerous attempts to resolve the Cyprus problem, the island has been peacfully divided ever since, with the Greek and Turkish Cypriot communities separated by a UN-manned buffer zone, commonly referred to as the ‘Green Line’. 

In 1983 the Turkish Cypriot leadership unilaterally declared independence. The international community refused to recognise the self-styled ‘Turkish Republic of Northern Cyprus’, or ‘TRNC’, as a separate state and the breakaway republic is only recognised by Turkey.


The most recent development of this island is that Cyprus joined the European Union in 2004, and converted their currency to the euro as its currency in January 2008. In February 2008 Demetris Christofias was elected president of the republic and initiated direct talks with the then leader of the Turkish-controlled north, Mehmet Ali Talat in an attempt to find a solution. In April 2010 Mr Talat was succeeded as leader of the Turkish Cypriot community, by Derviş Eroğlu. 

Peace talks between the two leaders continue, although a solution remains as elusive as ever. But we assure you that both sides are currently living in harmony and there is no threat of war or complications between these two sides.

Aphrodite Temple 

The worshipping of Aphrodite began in Cyprus in the 12th century B.C., at the same time the temple of Aphrodite was constructed on a hilltop in the village of Kouklia, about 2 km from the sea. The town of Palea Paphos quickly grew up around the church. There are two legends in Palea Paphos.

The Legend of King Kinyras

According to one legend, the founder of the settlement and the first priest of Aphrodite’s sanctuary was the legendary king Kinyras.

His daughter, the beautiful Myrrha, was turned into a fragrant tree (myrrh tree) by her jealous mother, the goddess Aphrodite.

Adonis was born from the bark of this tree, who in turn then became the lover of Aphrodite.

The fall of the Sanctuary of Aphrodite

Religious and cultural events in the sanctuary of Aphrodite ceased in the 4th century A.D. with the growth and spread of Christianity throughout the island, after the publication of the Edict of Milan by the Roman emperor, which abolished pagan sacrifices and rituals.

The temple fell into disrepair, but even before the adoption of this law, Theodosius, a rich Roman, built a private villa next to the temple (small pieces of the mosaic floor of the Roman villa can be seen to this day), causing some damage to the building.

During the Byzantine period the locals used the ruins as a source of building materials. Today, almost all the old buildings include one or two stones from one of the most important shrines of the ancient world.

And finally, in the Middle Ages, a factory producing sugar was built on top of the stone foundations which destroyed everything over half a meter from the ground.




Drinks In Cyprus

Cyprus is famous for the variety of non-alcoholic and alcoholic drinks.

Ayran & Triantafyllo

Ayran is a cold yogurt beverage mixed with salt.  Its recipe varies from region to region and is an acquired taste for Westerner’s due to its salty taste.

Triantafyllo is a thick concentrated dark pink syrup made from the extract of the Cyprus rose and has water or milk added to it to make a refreshing sweet cordial, especially in summer.

Rodostagma (rose water) and anthonero (orange water), are distilled clear liquids are used to sweeten puddings such as mahallepi and sweetmeats such as nougat and baklava.

Cyprus Wines

Cyprus has a long history of wine making thanks mainly to its period of rule under French Crusaders between the 12th and 15th centuries. But even earlier, wine was made in the Bronze Age (2500–2000 BC) near the village of Pyrgos, where archaeologists have discovered an olive press and a winery, along with wine containers and even the seeds of grapes.

During the Ottoman occupation of Cyprus wine production went into decline, due to Islamic tradition and heavy taxation.

However, from 1878 with the handover of Cyprus from Ottoman rule to the British Empire there was a wine making revival. The first wave of expansion of the local Cyprus wine industry coincided with the advent of the phylloxera epidemic that affected mainland Europe. Cyprus remained unaffected as an island and along with strict quarantine controls managed to remain free of phylloxera. Demand for Cyprus grapes and wines coupled resulted in a mini winemaking boom.

Today the bulk of Cypriot wine is produced in the Limassol and Paphos districts by four large wineries. By far the most famous variety is the amber-coloured sweet dessert wine Commandaria, an ancient wine style documented in Cyprus back to the crusades and which is famous for being the world's oldest named wine still in production.

In 2007 an Appellation of Origin was launched in Cyprus, these include:

Cyprus Table Wine

This is similar to the Vin de Table in France. 85% of the grapes used in the production of table wines must be from vineyards more than four years old. Currently, there are four designated areas: Lefkosia, Lemesos, Larnaca and Paphos.

Protected Designation of Origin

O.E.O.Π. - Οίνοι Ελεγχόμενης Ονομασίας Προέλευσης - is the most prestigious designation and is modelled on the French Appellation d'origine contrôlée. These wines must originate from registered vineyards of an altitude above 600 or 750 meters depending on location. The vines should be more than five years old and yield is restricted to 36 or 45 hl per hectare depending on grape variety. Further regulations dictate the grape composition and ageing process.

A whole range of reds, whites and rosé wines varying from very dry to very sweet, can be experienced on the seven Cyprus wine routes mapped out by by the Cyprus Tourist Board. Most wineries have tastings, and you can learn all you need to know about Cypriot wine at the Lemesos Wine Museum.

Cyprus Ouzo

The famous anise-flavoured (licorice) ouzo, produced by distilling grape juice and which is also made in Greece, is a popular aperitif, drunk neat and ice cold, or with water and/or ice 50/50 which creates a cloudy appearance.


Zivania is distilled from grape skins and Cyprus grape varieties of Xynisteri and Mavro. Zivania is characterized by its taste and aroma. It is colourless with a light aroma of raisins while its alcohol content varies - 45% by volume is the typical value.

Other Cypriot beverages include:

Cyprus Brandy

Cypriot brandy was first distilled in 1871 following the importation of a pot still from Cognac in 1868. Cyprus Brandy is commonly drunk with meze dishes, and also forms the base for the famous brandy sour cocktail, developed on the island in the late 1930s.

Cyprus Beer

KEO is the famous local beer. The KEO Brewery was the first to be built in Cyprus, it produces a light straw-coloured lager with a thick head, and is sometimes compared to a pilsner in taste. Production of KEO Beer started in 1951. The original brewery had a small production capacity of about 300,000 gallons a year, today it produces over 650,000 gallons each month.

Cypriot cuisin

Cypriot cuisine is closely related to both Greek and Turkish cuisine due to being so close to both countries, but is also strongly influenced by Byzantine, French, Italian, Catalan, Ottoman and Middle Eastern preferences to.

 Fresh fruits and vegetables are the most commonly eaten staple food of the Cypriot diet and found in the majority of their dishes. There is no shortage of authentic markets where you can buy cheap and local food fresh from the farmers fields!

The favourite spices and herbs of this country include pepper, parsley, arugula, cilantro, thyme, or oregano. Traditionally however, artisha (cumin) and coriander seeds make up the main cooking aromas of the island.

Mint is considered a very important herb in Cyprus. It grows abundantly, and locals use it for everything, particularly in dishes containing ground meat. We recommend when eating out, to choose a dish that is bursting with different classical flavours so you can appreciate their vibrant culture.

Most tavern's and Cypriot restaurants will serve an array of dishes, from vegan friendly and vegetarian, to your typical steak, salads, chips, humus, pasta dishes, stews and the more traditional dishes if you are feeling bold.

Some of the most popular dishes of Cyprus are -

Cypriot Souvlaki

 Cyprus is full of  towns and villages that have traditional souvlaki shops who serve lamb, pork or chicken cooked on a skewer as a kebab in large pita bread with tomatoes and cucumbers and white cabbage. Raw onion and parsley are a very popular addition with souvlakia in Cyprus, as are pickled green chilli peppers. Like all grilled meat dishes in Cyprus, souvlakia is always accompanied by fresh lemon halves or quarters, and plain thick yogurt or tzatziki are also popular accompaniments. We really recommend trying this out.


A traditional Cypriot speciality made up of pork, red wine, mushrooms, potatoes and coarsely crushed coriander seed. Afelia is usually served with bulgur and yogurt.


Meze is a style of eating that has many different small courses, but each course contains just a little of each item, enough for everyone to have a taste and tom share. Every taverna offers a unique style of Meze with a variety of dishes available. The standard Meze is either meat or fish for the main dishes and a number of small, side dishes ranging from salads, potatoes and eggs to hummus and tarmasalata.


This is a slightly salty Cypriot cheese made from sheep or goat milk and was originally made during the Medieval Byzantine period, by the local Greek population but was so popular it's still being sold today. Halloumi is  fried or grilled, depending on personal preference and is often garnished with mint to add to the taste.

Horiatiki Salata

A village style Greek salad made up of super fresh and crisp tomatoes, cucumbers, green peppers, feta cheese, olives, olive oil, and vinegar - but no lettuce like a regular salad


A gorgeous smooth dip made from chickpeas and tahini. This is nearly always served as part of a meze, or comes as a dish with numerous dippers like pitta bread and different veg sticks.
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