Traditional food in Cyprus | A stirring blend of cultures
Traditional food in Cyprus can be both simple and complex, as it has been influenced by numerous cuisines. If you're keen to try some typical Cypriot dishes, are wondering what and where to eat in Cyprus, here's a guide. Includes desserts from Cyprus too! Top tip: try a meze in Cyprus!
The evening was balmy and I felt the urge to replace the denims I was wearing with shorts. We’d just arrived in Paphos in Cyprus and all we had time to do was get something to eat before the restaurants shut for the day. We quickly changed, left our luggage in the room and picked the restaurant that was closest to the hotel, a minute’s walk away.
I didn’t check the reviews neither did I check the menu. All I knew is that I needed food!
The Ficardo, a great place to eat in Paphos, was definitely more impressive than what I expected to find at 10 PM and the menu made me smile. They had some of the staple Cypriot dishes and ones that were comforting after a long day of travel. Stifado and Kleftiko is what we ordered and it was the best meal we had on our visit to Cyprus.
Cyprus had been on my mind for a long time and I’d planned for it, however, due to a change of plans, I decided to get there sooner for a holiday and make the best use of the last days of summer thanks to lastminute.com. The weather was just right to have some refreshing light meals.
Traditional food in cyprus is influenced by Greek, Byzantine, French, Italian, Catalan, Ottoman and Middle Eastern cuisines was an interesting mix and was something I was quite excited to try!
We’d made Paphos our base and in the week that I was there, I tried some of the best restaurants in Paphos, specially a few near Paphos castle where most holidaymakers end up.
People visit Cyprus for its famed beaches found at every turn and the perfect weather, not many would think of visiting Cyprus for food but if you travel for food, then this guide is for you!
Traditional food in Cyprus - A food guide
Includes Cypriot meze, salads, dips, drinks, sweets and desserts
APPETIZERS AND MAINS
Since Stifado is what I had on my very first evening in Paphos, Cyprus, it’s right to start this guide of Cypriot dishes you need to try, with this. Stifado reminded me of Sorpotel, tangy with a hint of vinegar somewhere, the right amount of spice but not hot. It did seem it wasn’t fried like you need to for Sorpotel but had been slow-cooked for a long duration which made the meat really tender.
Stifado has Greek origins however no tomatoes are added to the Cypriot version but there’s lots of pearl onions, vinegar (as I’d noticed from my first bite), garlic, red wine and, the main spices are cinnamon, bay leaves and, peppercorns. In Cyprus, Stifado also called Stiffado is usually prepared with wild hare or rabbits. It can be even made with tripe, octopus and the vegetarian version, with chestnuts.
The onions add a lovely sweet aftertaste to every bite you take.
The Greek version is usually made with beef but the version in Cypriot cuisine doesn’t shy away from using beef or veal too.
It’s the perfect comfort dish for a cold winter’s evening but I had no regrets having it in August as it’s a favorite in Cyprus. Mostly served with pilaf, potatoes or Bulgur wheat that’s similar to couscous.
We’d ordered Kleftiko with the Stifado and it was the perfect combo. Not because the two are to be had together but because the Kleftiko is as equally comforting as Stifado. Another dish that is slow-cooked, the leg of lamb is cooked for about four to five hours. Sometimes potatoes go underneath it and turn out tasty too!
Kleftiko is made from lamb and has Greek origins too. The name originates from the Klephts or kléftes, which means "thief", who were anti-Ottoman rebels, located in Ottoman occupied Greece.
These mountain inhabitants were also ‘sheep-thief’ viz. sheep rustlers, who used to steal lamb, then bury it in a pit to bake it whole after covering the makeshift oven with earth so that the smells wouldn’t escape. A traditional round, white oven or a mud stove is used nowadays.
The marinade is a mix of bay leaves, garlic, herbs, lemon, salt and pepper which is then poured over the lamb and the lamb is then left inside the fridge to marinate overnight or at least for four hours. A different method also uses wine in the marinade which makes it different to Greek cuisine.
It then goes in the oven, covered in parchment paper or foil and the oven does all the work for you. It is ready when you can use a fork to easily pick pieces of the meat off the leg.
Mostly served at family get-together’s and special occasions, it can be sometimes shredded to pieces and served with any accompaniment like Bulgur wheat but usually it’s the potatoes.
Chirino me Kolokassi
Taro has been used by Cypriots for ages. Taro or elephant ears does not look like potatoes but definitely tastes like it and is prepared the same way too. Taro is used widely in Asia, Oceania and Africa and some parts of Europe. Baby taro are called ‘poulles’ and are shallow fried in the shape of fries.
Taro goes well with pork, chicken or beef but chirino me kolokassi is pork with taro where taro and meat are first fried together well after which the spices, tomato and celery are added to it.
This dish, part of typical Cypriot food, is then left to simmer till all of the ingredients become tender.
Chirino me kolokassi is a very hearty dish which makes it perfect for winter. However, it can be a little difficult to find the dish during summer.
Afelia / Afella
Another dish with Greek origins, Afelia was the equivalent of Ovelia in Greece which meant cooked meat. In Cyprus, Afelia is made from pork marinated in red wine. While it has Greek origins the dish is a staple of traditional Cypriot cuisine.
The main spice that is used in Afelia is coriander seeds. Batches of pork are boiled with the spices till the water dries out and then lightly fried in a tava, similar to a saucepan, in olive oil, before the wine is added to it. The spices used most often are coriander seeds which are a must, pepper, bay leaves, garlic and cumin.
The dish is ready when the wine that is added to it gets evaporated too. Usually served with rice.
Anyone who’s heard of Greece and likes world food would have heard of Moussaka. Surprisingly, I had one of the best Moussaka’s of my life, not in Greece, but in the Akamas Peninsula in Cyprus at a place called Polis.
Polis is renowned for its herb garden and they cleverly use most of them in their dishes. The moussaka I had here was aromatic and I hungrily scraped the last bits of it from the clay pot it is usually served in.
They have an extensive menu and almost everything we ordered was unlike we’d ever had - it was that delicious!
While the dish is synonymous with Greek cuisine, it’s origins are believed to be from the Levant region from a dish called musakhkhan. Musakhkhan or Mussakhan is roasted chicken baked with onions and spices over Taboon bread. A Greek chef, Nicholas Tselementes, who had worked at renowned restaurants around the world, including the Hotel Sacher in Vienna, added the layers and the bechamel sauce to it, to make it more European.
Moussaka, has eggplant, potato and minced meat as the main ingredients. It is covered with a thick layer of béchamel sauce that turns crispy and golden. Eggplant isn’t the only vegetable that makes moussaka though. A variety of veggies and meat variations can be used.
I ended my meal by taking a walk through the herb garden where the air was full of aromas of rosemary, sage, marjoram, oregano and lavender to name a few.
Tiropittes / Tiropitas
An appetizer made from phyllo pastry and a cheese and egg mixture, these triangles are again, great to have throughout the day. They can be had as mains too with a salad to go with it.
Sometimes some bechamel sauce is also added to the cheese mixture to make it even more creamier. They can be made as individual triangles or even a whole batch in a casserole dish and cut up in squares when needed.
They can also be frozen before cooking and placed directly in an oven when needed to be cooked.
Gemista always reminds me of stuffed bell peppers aka capsicums I had as a child, these however were stuffed with either chickpea flour for the vegetarian version or minced meat.
Gemista or Yemista translates to ‘stuffed’ in Greek. It can be not only peppers but also tomatoes, zucchini and eggplant that are stuffed with rice, minced meat or a mix of both and then baked in the oven till browned. It also
The rice needs to be cooked thoroughly so that it’s not al dente but it needs to be done with the peppers and not separately so that the rice absorbs the flavors of all the ingredients and spices. It also needs to have oodles of olive oil which makes it wrinkly once done. Locals say that if the dish looks great, it probably won’t taste that good!
The traditional version is apparently vegetarian where no meat is used. Almost every household as its own family recipe for it and meat is generally used in winter to make it hearty. The dish can be served by itself or as an accompaniment with meat.
Souvla, not to be confused with Souvlaki, is the Cypriot version of the Greek dish with the meat cuts being larger and slow-cooked for a longer time. In Greece, Souvla means ‘spit’ (like the fire) and a souvla is roasted lamb.
The distance between the meat and the charcoal barbecue is bigger too and the chunks are spaced uniformly so the meat cooks evenly. The cuts are usually from the neck and shoulder of lamb, pork or chicken. Once the Souvla is cooked, the meat is brought closer to the charcoal to brown it a little.
Souvla, like Gemista, has many variations and the type of meat as well as the spices that go on it can vary from region to region. Black pepper, garlic, onion, dry parsley, oregano leaves and freshly ground coriander seeds are the spices most commonly used. It is a popular meal for festive occasions as families come together to grill the meat.
Souvla are similar to Indian ‘tikka’s’ where chunks of meat are marinated, sometimes overnight and then grilled or barbecued. However, the yogurt is mostly absent.
Souvla can also be added to a pita bread with a pocket, which is thinner and larger in Cyprus, with salad and dips like tzatziki to make a summery sandwich. It is street food but can be found in all restaurants and taverns.
Another food item with Greek origins, Spanakopita cannot be considered traditionally Cypriot it is still very popular among the locals. A delicious layered savory pastry made of phyllo (filo) or puff pastry and stuffed with spinach, feta cheese, spring onions and egg, it tastes best when hot.
Different Greek islands make it in different ways and it can be made vegan too where the cheese is replaced with tofu. Proper homemade spanakopita also involves using ‘village dough’ which is slightly thicker than phyllo pastry sheets.
Since spinach already contains a lot of water, the excess needs to be squeezed out either by adding salt to it and leaving it for a while, or boiling it for a sort duration and then squeezing the water out later. The puffs are very versatile and can be had at any time of day, including tea.
Ttavas is associated with a lovely village in Cyprus, Lefkara, popular for it’s traditional lace. Here it is called Lefkaritikos Ttavas.
Ttavas, means a ‘clay pot’ where the meat, lamb or goat, is placed together with rice and vegetables, usually onions, tomatoes and potatoes. Cumin is one of the most important spices in Ttavas and pepper and vinegar are added too before adding enough water to cover the ingredients, covering with foil and then baking it for about 4 hours.
It’s a dish packed with flavor as all the ingredients cook together imparting a unique flavor. Each region yet again uses a different mix and quantity of vegetables which makes it even more distinct.
Macaronia tou Fournou/ Makaronia tou Fournou
Oven-baked macaroni in Greek this is the Cypriot version of pastitsio. What makes it different to it though is that halloumi is used in place of the usual variety of cheese, parmesan that is used in pastitsio.
Makaronia tou fournou means pasta baked in the oven and hence pasta tubes like bucatini are layered with cheese and minced pork meat, then placed in a large oven till it is browned and cooked. Sometimes cheese is sprinkled on the top to make it crispy. The mince is not cooked in tomato sauce which is also what makes it different to pastitsio.
This layered pasta dish also contains bechamel sauce and mint is used liberally for seasoning.
Courgettes fried together with scrambled eggs in olive oil, is usually part of a Meze platter and may sometimes also have potatoes added to the dish.
A traditional Cypriot food item, mint, lemon and pepper are added to it, however other than salt all other spices are optional.
As it is so simple to make, locals make it for breakfast or when they are running short on time. A great option for vegetarians and people who like eggs. Served with a side of salad and is mostly an accompaniment to a main meal.
Traditional Cypriot sausages, Loukaniko have a unmistakable flavor of fennel. A thin long sausage with Greek origins, the minced meat is marinated in red wine with some salt. Pepper, cumin and coriander are added to it (as with most Cypriot dishes) and then made in to sausages, smoked and left to dry.
The sausages can be grilled, fried or barbecued and served as part of a Meze.
Invented as long ago as the 3rd century BC in a place called Lucania, Loukaniko have a dried berry called “schinia” (Cypriot berry, that looks like pink pepper) added to it. I found many Mastic trees, on which Schinia grows, on the walk to the Baths Of Aphrodite, on the outskirts of the Akamas Peninsula national park. These trees are found throughout Cyprus.
The addition of the wine makes them look slightly purple and the spices make them spicy and tasty.
The Meze aka ‘small dishes’ is perfect for anyone who’d like to first test what’s on offer and is a great way to get started. A selection of small dishes, a meze acts as a tasting platter of appetizers, either as an accompaniment with drinks or as the first course.
Sometimes, main courses can also be served as part of a meze albeit in a smaller quantity. It may also contain salads and desserts.
A Meze will have anywhere from 5-20 dishes depending on what you choose. Expect pita bread and a variety of dips such as tzatziki, taramosalata and hummus too in your meze making it a meal in its own right. Ouzo and Arak go best with a meze.
Highly addictive, this brined cheese made with a mixture of goat and sheep’s milk has a very high melting point making it ideal for grilling or frying. Set with rennet, the absence of bacteria makes it very unusual and reminds many of mozzarella. Over time, due to increase in popularity, cows milk is also being used in sparse proportions.
While Cyprus is the only country that has the right to make it, it is slowly being found in most countries and it is a matter of national pride as well as the one of the primary sources of protein, for Cypriots.
White in color, rubbery and salty, it has no distinct flavor which makes it the perfect addition to almost anything, including soups, salads, sandwiches and meals. It goes really well when hot with watermelon.
Sheftalia / Sheftalies
Sheftalia or sheftalies are traditional kebabs from Cyprus without skin that use caul fat for forming the sausages. Ground meat (mostly pork) is added to finely chopped onion and parsley with salt and pepper and formed into small kebabs.
They reminded me of cevapi from Romania which were equally flavorful and had no skin.
Sheftalia comes from the Turkish work şeftali (kebab) but şeftali means peach in Turkish. This is because in Persian the same word means a ‘fat berry’ and since fat is used in the making of this kebab, hence the name!
Shoulder cuts high in fat are used so that the kebabs stay juicy when they’re cooked either by grilling or frying. A mixture of lamb and pork can also be used. Caul fat is easier to use than sausage casings, doesn’t have a ‘meaty’ smell to it and looks like a spiders’s web. It is also almost as thin as parchment paper.
The sheftalies are mostly grilled and once done, browned which makes them very crunchy from the outside and juicy inside. Like Souvla, they can be added to a pocket pita bread with salad to make a sandwich.
Stuffed vine leaves, popularly called Dolmades (plural of Dolma) in Greece is the inspiration for Koupepia although its origins are from the Middle East.
Dolmades are vine leaves that are stuffed with the main elements rice and ground meat. The Cypriot version adds a sauce of tomato, herbs and cinnamon to it which makes it unlike dolmades as dolmades is served with avgolemono sauce, made with egg and lemon.
The vine leaves are first blanched and then the stuffing is then added to vine leaves and carefully wrapped before steaming.
The vegetarian version, served at Lent is made without using the meat.
Koupes / Koubes
Croquettes shaped like torpedos, Koupes is another dish originating from the Levant region.
Minced meat, parsley, onion and spices are stuffed inside a casing made of Bulgur wheat, flour and egg and then fried.
The casing is made by making a roll then squeezing on end shut and then adding the stuffing from the other before closing it. Some may find it hard to make the casing, hence small machines are available around Cyprus that help you make the outer casing that looks like huge pieces of macaroni which then have to be stuffed and then closed on both ends.
Koupes are popular as street food and can be made in to a vegetarian version too where the meat is replaced with mushrooms. Like spanakopita, koupes can be had as a snack throughout the day, are served with lemon wedges and a salad if had as a main meal.
Some more traditional Cypriot dishes
ACCOMPANIMENTS, SEASONINGS, SALADS and SOUPS
Hulled wheat kernels that are recognized as a whole grain by itself, bulgur is not cracked wheat. Bulgur is mostly made from durum wheat and is served as a side dish like couscous and rice with most of the meals described above. It is also used to make pilaf’s, koftes and is added to Cypriot salads and soups.
Pilafi pourgouri, made from bulgur with tomato juice and onion is healthy and is considered in Cypriot cooking as a poor man’s dish.
Pita or pitta is flatbread made from wheat flour with origins in the Middle-East. It is yeast-leavened and is used commonly in Cyprus. Pita with pockets is used to make sandwiches in Cyprus by using Souvla or Sheftalia.
A traditional Cypriot salad, Louvi is made from black eyed peas, with garlic, onions, parsley and silver-beet or Swiss chard. Seasoned with salt, pepper and olive oil. The dish is very nutritious, high in protein and is great during the summer months.
It is a staple in Cypriot houses and tomato and cucumber are served on the side with Louvi.
In addition to these food items, olives, olive oil, artichokes and chickpeas are are a staple in every Cypriot household.
The spices and seasoning used most commonly in Cypriot cooking are coriander seeds, lemon, mahlepi (mahlab) - a middle eastern spice made from ground cherry pits which tastes similar to marzipan. Carob syrup is used occasionally as a drizzle on desserts and cheese and in salads, marinades.
As for soups, Trahana is used in diverse ways and added to soups. Trahana is made by boiling bulgur in sour milk till cooked. It is then made into shapes and left to dry. When soup is to be made, trahana is then added to it. Trahana can be added to any soup and is a great product from Cyprus to take back as a souvenir.
Almost all of these dips are served as part of a meze platter and go really well with grilled meat, salads and pita. They go really well when making a pita sandwich.
TALATOURI (TZATZIKI WITH MINT)
This traditional Cypriot dip is made by using either fresh or dry mint and lemon juice in place of vinegar. This is what makes it different to Tzatziki. These ingredients with lots of garlic, olive oil are added to hung/strained yogurt or creamy Greek yogurt to make talatouri. Seedless cucumbers are grated and then added so are to keep the texture creamy.
Only seafood loving folk will like this dip as this one contains smoked fish roe with garlic, parsley, lemon, grated onions and bread all blended together. It’s best to make and have it fresh as sometimes food coloring is added to tinned taramosalata. Roe of cod is mostly used.
This spicy feta cheese dip/spread is made smooth by adding milk to the cheese and then mixing it well. Chilies, lemon juice or vinegar, garlic, oregano and olive oil are also added to this dip which is also used as a marinade for meats in some regions.
The famous hummus is also served at most places. As mentioned previously, chickpeas are a staple here and the influence of Middle-eastern cuisine here, makes it obvious.
For those who haven’t heard of hummus before, it is a dip that originates from the Levant region and is made by mashing chickpeas with olive oil, garlic, lemon juice, salt and tahini.
A creamy sesame butter when used as a dip, tahini has garlic, onions and lemon juice. Tahini is added as a condiment to hummus, falafel, and babaganoush. Honey can also be added to tahini and drizzled on desserts as a sweet alternative.
DESSERTS IN CYPRUS
Synonymous with the Middle-East, Baklava is traditional pastry made with phyllo (filo) or layers of unleavened dough with chopped nuts and honey in between. It is extremely popular in Turkey and parts of Cyprus.
For anyone who has ever had Turkish delights, Loukoumi should taste no different. Made from a starch of gel and sugar these chewy treats dusted with powdered sugar (to avoid sticking to each other) come in a variety of flavors (my favorite being rose) and are available almost everywhere in Cyprus. Traditional flavors have no chopped nuts or dates added to the cubes.
Kolourakia are pastries which are hand-shaped usually in the form of twisted wreaths, figure eights, horseshoes or circles and can be only found during Easter time. They are butter-based and may sometimes have sesame seeds sprinkled over it. They taste great with tea!
GLYKO TOU KOUTALIO
These candied preserved fruits or vegetables are extremely sweet and are usually served to guests on a small spoon with a glass of water. Glyka aka ‘spoon sweets’ are flavored with cinnamon, vanilla and sometimes geranium.
Figs, cherries, citrus peels, watermelon rind and nuts are some of the commonly used items and the process of making glyko is similar to a marmalade. It’s a great souvenir to take back home or as a gift!
A traditional Cypriot sweet made from Carob syrup, carob syrup is boiled till it reaches the desired consistency and then twisted and shaped by hand. It is often made in the summer months as it is easier to mould it without the mixture cooling faster.
The village of Anogyra in Limassol still continue to made homemade Carob syrup and pastelli in the traditional way, till date.
Made from rusk-like break and topped with whipped cream, Ekmek Kadayifi is a dessert with Turkish origins. Is it simple to make and needs the bread to get soaked in the caramel ‘serbet’ (sherbet) before being served.
LOUKOUMADES / LOKMA
Dough balls are deed fried and then soaked in sugar syrup or honey. Cinnamon, crushed or flaked nuts, sesame and powdered sugar are used to the generously coat them. They look like gulab jamuns (for those who have tasted this Indian sweet) and taste like doughnuts coated in honey.
They are light, spongy and the size of the dough balls can vary.
I was excited and quite happy to find coconut water in Cyprus. While many may assume that the numerous beaches in Europe warranty countlss coconuts, unfortunately it isn’t so in all countries. It came in a tray with ice and kept it cold, which made me quite happy!
Traditional Cypriot liqueur flavored with a blend of aromatic herbs and sun-ripened orange. The family recipe has been passed down from the 13th century and was obtained by the owner’s ancestors who got it from a monastery in Kantara. Great as an aperitif.
A dessert wine which is amber colored, it is made in the foothills of the Troodos mountains in the Commandaria region of Cyprus. It has a high alcohol content, and is believed to be the oldest named wine still in production. It has been mentioned as far as the 800 BC.
A Cypriot pomade brandy made from distilling a mixture of grape pomace (the pulp left after extracting juice) and local dry wines. It is colorless and smells of raisins. Zivania aka ‘firewater’ has a high alcohol content which explains the name.
It is used by locals to treat some wounds, massage sore body parts and as a remedy for colds and toothaches.
A dry anise-flavored aperitif, Ouzo is not native to Cyprus but can be found in a few European countries. It tastes similar to Arak and Sambuca. Served as shots in small glasses or can be mixed with a small amount of water too.
All of these traditional drinks act as lovely Cypriot products to take back home as gifts!
Some great places to eat in Paphos
Food in Paphos is just like any other part of Cyprus and here’s some great restaurants to have it! If you’re looking where to eat in Paphos, make a note!
A great find, a short walk away from the sea located near SODAP beach. Lovely atmosphere, and the restaurant is open till late.
The best bit is that almost all dishes are super tasty and priced well too. Do not miss out on the traditional Cypriot dishes.
Hands down, one of the most romantic restaurants in Paphos. Located right next to the sea, they have live music in the evenings. The food is delicious, however, the restaurant called be placed in the budget category, but it is worth it. Opt for the fresh seafood.
Laona was the best restaurant to try meze. Budget-friendly yet really tasty, the service was great too. By the time we were done, we had tasted almost all the traditional items in Cyprus. The meze also had dessert included. Included in town, it’s a great stop when exploring the city of Paphos or searching for street art.
Cyprus, is a favorite with holiday makers, who love it for the beach and the countless hours of sunshine but there’s hardly anything said about the food here which can be simple yet tasty and quite hearty too.
The taverns here have a rustic look and serve street food in addition to the traditional items and are great if you’re looking to have a quick meal or a drink within budget.
Make sure you to try the cuisine in Cyprus as there’s few places in the world where you can have an amazing meal while listening to the sounds of the sea and watching the moonlight twinkle on the waves, and Cyprus does not disappoint!
WHERE IS PAPHOS / CYPRUS
Cyprus, with one of it’s biggest cities, Paphos is located to the west of the island. Paphos, also called Pafos is the capital of the Pahos district and is a lovely city for people visiting Cyprus for the first time.
Paphos is included in UNESCO’s list of cultural and natural treasures of the world's heritage due to it’s numerous ancient sites and was the European capital of culture in 2017 along with Aarhus in Denmark.
The old town of Paphos is located a little away from the coast but is nice for exploring street-art and trying local cuisine.
WHAT IS THE BEST TIME TO VISIT PAPHOS / CYPRUS
Paphos and almost the whole of Cyprus have the hottest months from June to September. The mornings are pleasant and the evenings are gorgeous, but the afternoons can get really hot and temperatures can go up to 35-38 degrees.
It is however, still the best time to visit if you’re seeking the sun as the evenings are spectacular. My best tip is to avoid visiting when schools are shut for holidays if you’re looking for a quieter time.
The winters are mild but the sun sets around 5 PM making the days shorter. The average temperature is around 18 degrees in winter.
HOW TO GET AROUND PAPHOS / CYPRUS
Driving is your best option! There are many places you can rent a car, but it’s very difficult to get one if not booked in advance in the month of August.
There are a few local buses that operate in Paphos old town however, Google Maps does not show the latest info for the same.
It takes about 3 hours to get from one end of the country to the other, from west to east.
HOW TO GET TO PAPHOS FROM THE AIRPORT
To get to the city from the airport, hire a car from the airport itself, or book a taxi. It costs about 20-30 Euros.
Bolt, previously called as Taxify operates in Paphos but they have only a handful of taxis operating and its difficult to get one when needed.
If hiring a car, it’s best to do so from the airport itself as you can return it on your way back as many operators do not have offices in the city and you need to go back to the airport to collect it later.
Since this post is about food, there is a food area at Paphos airport with a handful of counters that serve a small selection of meals.
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What’s the best cuisine you’ve ever tasted? I’d love to hear them in the comments below!
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