Meze in Cyprus - Tradition, Flavors, and Prices

My earliest memory from a tavern is the moment I was maybe five years old and tried to count all the plates on the table. I lost count at twelve and my grandmother said: “Don’t count, eat!” Since then, that’s exactly how I approach meze - and I recommend you do the same.

As a Cypriot, I can tell you one thing: meze isn’t a dish. Meze is an event. And if you’re planning to visit our island or already live here, you must experience it at least once. Ideally, several times.

🍽️ What actually is meze?

Meze (Greek: mezes) is a traditional way of serving food that involves presenting many small dishes one after another. You don’t order a single main course - you order “meze” and from that moment, plates start appearing on the table as if by magic.

In a typical Cypriot tavern, meze consists of 15 to as many as 30 different dishes, served in a deliberate order. You start with cold appetizers, move to warm ones, then to main courses, and finish when you truly cannot eat another bite.

This is not a buffet. Everything comes to you, dish by dish, at the right pace. The waiter knows when to bring the next wave - and does it with a sense of timing, so you have time to enjoy each flavor.

The most beautiful thing about meze is that everyone eats from the same plates. There’s no “mine” or “yours.” Everything is shared, discussed, commented on. “Try this!”, “Pass me that!” - that’s what our table looks like.

🥗 What appears on the table? Meze dishes step by step

Every tavern has its own version of meze, but the general structure is always similar. Let me walk you through a typical evening:

Wave one - cold appetizers:

Hummus - creamy chickpea paste with olive oil and lemon
Tahini - sesame paste, slightly bitter, perfect with bread
Taramosalata - fish roe paste, pink and creamy
Tzatziki - yogurt with cucumber, garlic, and mint
Talattouri - the Cypriot version of tzatziki, slightly different from the Greek one
Olives - green, black, marinated in dozens of ways
Salads - village salad with tomatoes, cucumber, feta, and capers
Koupepia - small grape leaf rolls stuffed with rice and meat

Wave two - warm appetizers:

Grilled halloumi - you must eat it hot before it cools down! Why is halloumi so important to Cyprus? Read here.
Lountza - smoked pork, grilled over fire
Loukaniko - traditional Cypriot sausage with coriander and wine
Keftedes - fried meatballs, sometimes with mint
Kolokasi - taro cooked with celery and tomatoes (one of my favorites!)
Cypriot potatoes - baked or fried, from the legendary Red Villages
Grilled vegetables - zucchini, eggplant, peppers

Wave three - main courses:

Souvla - large pieces of meat slow-roasted on a spit over charcoal
Souvlaki - smaller grilled skewers
Kleftiko - lamb slow-baked for hours, melting in your mouth
Stifado - braised meat with small onions and spices
Fish or seafood (in the fish meze version)

At the end:

Fresh seasonal fruit
Sometimes loukoumades - small doughnuts in honey syrup
Cypriot coffee and… a sigh of relief, because you don’t have to eat anymore!

🐟 Fish meze vs meat meze - what’s the difference?

In Cyprus, meze comes in two main variants, and it’s worth knowing what you’re ordering before you sit down.

Meat meze is the classic. It’s dominated by grilled meats - souvla, souvlaki, kleftiko, sausages, keftedes. This is the variant you’ll find most often in mountain taverns and villages in the interior. It’s filling, intense, and ideal for cooler evenings.

Fish meze is a completely different story. Here, instead of meats, you get fresh grilled fish, squid, octopus, shrimp, mussels, and many other seafood. Coastal taverns, especially in places like Ayia Napa, Larnaca, or Paphos, specialize in this version. The fish is often caught the same day - and you can tell.

In fish meze, the cold appetizers are similar (hummus, tahini, salads), but the warm part changes dramatically. Instead of loukaniko and souvla, you get:

Calamari - fried squid rings
Grilled octopus with vinegar and olive oil
Barbounia - small red mullet, fried whole
Lavraki or tsipoura - sea bass or sea bream from the grill
Shrimp saganaki - in tomato sauce with feta

There are also taverns offering mixed meze - a combination of meats and fish. That’s the option for those who can’t decide (and honestly, I completely understand them).

⏳ What does a typical meze evening look like?

Meze isn’t a dinner you eat in an hour. It’s a ritual that lasts at least two to three hours, and often much longer. Let me describe what it looks like from start to finish.

Before going out: Don’t eat too much during the day. Seriously. Your stomach needs room. Many Cypriots deliberately eat lightly before a meze evening - because they know what’s coming.

Arriving at the tavern: In Cyprus, dinner starts late. A reservation at 7:30 or 8:00 PM is the norm. On weekends, taverns are packed to the last seat, so booking is mandatory - especially at popular places.

Ordering: You don’t need to study the menu. You say “meze for four” and that’s it. The waiter knows what to do. The only question you’ll hear is: “Meat or fish?”

First plates: Bread, dips, salads, olives appear on the table. Conversation picks up, wine or beer flows. It’s a moment of relaxation.

Mid-evening: Warm dishes start arriving. Halloumi, sausages, keftedes. The table is already full, and you think it’s over. No. It’s only halfway.

Main courses: Souvla, kleftiko, fish - depending on the variant. At this point, most people say “Enough!”, but plates keep coming anyway.

Dessert and coffee: Fruit, sometimes sweets. Cypriot coffee. The bill doesn’t appear until you ask for it. Nobody rushes you. You can sit as long as you want.

This is what I love about our food culture. Nobody watches the clock. Nobody hovers over you. The table is yours for the entire evening.

💶 How much does meze cost in Cyprus?

This is one of the most common questions I get from people planning a visit. The answer will pleasantly surprise you - considering the amount of food, meze offers really good value for money.

Approximate prices per person (as of 2026):

Meat meze in a village tavern: from 18 to 25 EUR
Meat meze in a popular restaurant: from 25 to 35 EUR
Fish meze: from 25 to 40 EUR (fish and seafood are more expensive)
Mixed meze: from 30 to 45 EUR

Add drinks - house wine (often served in a carafe) costs 8 to 15 EUR per liter, and local beer KEO or Carlsberg is 3-5 EUR per bottle.

Important note: in many taverns, meze is ordered for a minimum of two people. It’s a dish meant for sharing - eating meze alone is like waltzing solo. You can, but you lose half the charm.

Comparing this with restaurant prices in Western Europe, Cypriot meze is an absolute bargain. For 25-30 EUR, you get a multi-hour meal made up of a dozen or more dishes. Try getting something comparable for that price in London or Paris.

🌍 A multicultural island, but the tavern is the heart of Cyprus

In Cyprus, you’ll find restaurants from every corner of the world. Lebanese, Italian, Japanese, Indian cuisine - our island is surprisingly multicultural. There are places for every taste and every occasion, from quiet, romantic dinners to loud bars with live music.

But there’s something absolutely unique about the classic Cypriot tavern. It’s not a sterile restaurant with white tablecloths and whispers. It’s a place where people are loud, emotional, and happy. Where laughter bounces off the walls, children run between tables, and the waiter knows half the guests by name.

We Cypriots love that noise. We love the freedom to speak loudly, gesticulate, express emotions. In a tavern, you feel at home - surrounded by people who are just as passionate about life as they are about good food. It’s joyful chaos that makes every evening special.

Especially in autumn and winter, when evenings get cooler, Cypriot taverns take on a magical atmosphere. Fire on the grill, the smell of souvla, the warmth of people around you… This is something that can’t be recreated in any restaurant in the world.

💡 Tips for first-time meze eaters

If you’ve never been to a meze before, I have some tips that will make your first experience unforgettable:

Don’t eat anything for a few hours before meze - seriously, there will be a lot of food. A lot
Don’t fill up on bread at the start - this is a classic tourist mistake. The bread is delicious, the dips are delicious, but if you eat too much at the beginning, you won’t make it to the best dishes
Try everything, even if you don’t know what it is - meze is a culinary adventure. Some dishes might look strange but taste fantastic. Trust me
Go to a village tavern, not a tourist restaurant - the best meze is found in mountain villages, away from the beach. Where the locals eat - that’s where the food is best
Order local wine - house wine is often underrated but pairs perfectly with meze. And it costs a fraction of bottled wine
Don’t rush - meze is a marathon, not a sprint. Eat slowly, chat, enjoy the company. If you feel full - take a break. The plates will wait for you
Take leftovers home - in Cyprus, there’s no shame in asking to pack food. In fact, wasting food is frowned upon here

🫒 Why meze is my favorite childhood memory

Meze isn’t simply a dinner. It’s the heart of Cypriot food culture, a way of celebrating life, family, and friendship. It’s a tradition that has survived generations and one I hope will never change.

For me, every meze evening is a return to childhood. To family tables, to the smell of grilled halloumi, to loud conversations and laughter. These are moments when you feel part of something bigger than just a meal.

If you visit Cyprus, don’t go to a chain restaurant. Find a small tavern away from the crowds, sit at the table, and say one word to the waiter: meze. Leave the rest to us.

This is our way of life. And I believe that when you try it, you’ll understand why we love it so much.