Cypriot cuisine belongs to the eastern Mediterranean and reflects Greek, Turkish, Levantine, and island traditions. Olive oil, grains, legumes, vegetables, herbs, seafood, lamb, pork, and dairy are widely used, with fresh ingredients and grilling playing major roles.

Halloumi is perhaps the most internationally recognised Cypriot food, but meze culture reveals the cuisine's breadth through numerous small dishes served together. Grilled meats, stuffed vegetables, pulses, salads, breads, olives, and seafood create meals designed around variety and sharing.