Cypriot cooking in Paphos runs from brine-soaked halloumi in the Ktima agora to twenty-plate meze tables and foraged herbs in Geroskipou. Three days covering village wineries at Kathikas, loukoumi workshops and harbour fish taverns, all inside 25 km.
The covered 1940s market on Agoras Street trades Monday to Saturday roughly 06:00–15:00: barrels of cracked green olives, village halloumi in brine, carob syrup, dried figs and Kissonerga oranges sold by growers.
A tiny Ktima kitchen serving whatever was cooked that morning: koupepia, louvi me lahana, afelia, tavas. The daily list is short, lunch-only, and cash is preferred. Tables fill by 12:30 with local office workers.
Yeroskipou holds Cyprus's protected-origin loukoumi status. The family workshops on the village square boil rosewater, bergamot and mastic syrup in copper pans, then cut and dust the slabs by hand while you watch.
The restored Ottoman caravanserai behind the market now holds small cafés around a stone courtyard. Order kafes sketos or glykys brewed in a briki with a glass of cold water, plus mahalepi in rosewater syrup.
At 600 m on the Laona plateau, this family estate works indigenous Xynisteri and Maratheftiko grapes. Tastings run through the tank hall and barrel room; the flinty Xynisteri and the Ayios Onoufrios red are the house markers.
A stone-walled village taverna serving a long meze built on mountain ingredients: wild asparagus omelette, snails in tomato, smoked lountza, grilled halloumi and pork cooked in red wine with coriander seed.
A small boutique cellar a few streets from the village church, producing a few thousand bottles a year. Tastings are poured by the winemaking family on a terrace looking down the Akamas valley toward the sea.
George Demetriades builds a 25-plus plate meze from herbs and greens foraged that week — caper leaves, wild fennel, mallow — plus his own wine, zivania and preserves. No menu; the kitchen decides the sequence.
The Cypriot bakery chain opens at 05:30 for the standard workers' breakfast: sesame koulouri, tyropita, spanakopita, eliopita studded with olives and coriander, and flaounes in the weeks around Orthodox Easter.
A neighbourhood grill known for kleftiko: lamb shoulder sealed in a clay oven overnight until it pulls apart. Served with lemon potatoes, a village salad and pickled kappari. Portions are sized for two.
Built on the rocks above a small cove north of Paphos, this fish taverna runs a seafood meze of octopus in red wine, grilled squid, whitebait and whatever the morning boats landed, priced by the kilo.
Cyprus's first craft brewery sits in the hill village of Tsada, brewing with local carob and citrus. The taproom pours flights beside the fermenters, with brewery tours explaining the island's water and grain sourcing.