cyprus is probably best known for its sun-kissed European ‘Blue Flag’ beaches and visitor attractions ranging from the vibrant club scene in agia napa to ancient archaeological sites in Paphos and the tranquillity of the Troodos mountains.However, the essential beauty of cyprus is much more than its environmental and historical splendour - it is about the quality of life and the celebration of living. Nothing characterises this better than the Cypriot people and how they weave food and eating into their social fabric. For many visitors – either on package holidays or staying in rented apartments and villas – the attraction of cyprus is about exploring new ways of experiencing familiar activities, such as eating out. The keen observer of human behaviour will notice how eating out is a national pastime – and the visitor is encouraged to join in as they pass the inviting restaurants and Meze houses which populate the towns and villages across the island.

The progress of fast food may be far reaching and is fine when time is tight - but there is a whole world of fellowship to be found and shared in the traditional cyprus Meze. This feast is both the excuse and reason for enjoying a leisurely and lingering gastronomic voyage of discovery with friends and family. It is not a meal to be eaten alone or taken too seriously. This is about enjoyment and making the most of life. Sharing with others is the additional ingredient you bring to the table. Savouring the food is overlaid with friendship and a social coming together in time and space.

A cyprus Meze is like a romp through the entire gastronomic repertoire of the island ! All in bite-size portions, the delivery of meat, fish, snails and what seems every conceivable form of food the place has to offer feels like an endless parade of delicacy and desire rolled out from an unseen and original tasting menu !

It is more structured than it first appears; in fact, the progression of the various courses is almost codified. It starts with olives in lemon, garlic, herbs and oil; then dips, including tahini, taramasalata, tzatziki, fresh bread and salad; then stewed dishes such as snails with tomatoes and octopus in red wine; then greens; then something seasonal with eggs; then fish.

Next come sizzling hot slices of grilled haloumi with wedges of lemon for a nice sour squirt onto the rich hot cheese; there might be thinly sliced smoked pork, maybe meatballs, and dishes prepared in ceramic casseroles such as afelia (pork with red wine and coriander seeds), moussaka and stifado (beef or rabbit cooked in red wine with onion). Koupepia (a cross between a meatball and a stuffed kibbe) may well show up, maybe a few stuffed vine leaves and almost always a little plate of pilaf made with either bulgur or rice.

Next there might be a little bit of kebab, or maybe some grilled chicken straight from the fire. There’s a salad to finish, a great salad in the Greek spirit but with all sorts of additions that ordinary Greek salads seldom include: shredded red or green cabbage, caper berries or pickled caper stems, chopped cilantro. And for dessert, a little fruit, or maybe a honeyed sweet such as baklava, or a simple confection made from boiling down grape must into something that looks like a candle and chews like a taffy. And a shot of something homemade and strong, as well as a thimble full of jet-black Greek coffee !

By the time you’ve finished, there’s no telling where you have come from on your voyage of discovery. What you do know is the experience of the cyprus Meze is like the island itself - full of what you expect garnished with something tantalizing, new and refreshingly memorable.