The star of any Cypriot grill is undoubtedly souvla—large cuts of marinated pork, lamb, or chicken skewered on long metal rods and slow-cooked over smoldering charcoal. The meat is seasoned simply with olive oil, lemon, oregano, and garlic, letting the quality of local, pasture-raised produce shine.

Many restaurants, beach clubs, and rural taverns across Cyprus specialize in open-air BBQs, especially during spring and summer when the weather is ideal for al fresco dining. For a more authentic experience, look for village festivals or local markets where BBQs are the centerpiece of celebrations.

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