Cyprus brings one image to mind easily: blue sea, warm stone villages, lemon trees, and that late afternoon light falling across every terrace. But once the flight and hotel are booked, a practical question comes up: what do people actually drink there?

Not just what is listed on tourist menus. Traditional drinking culture in Cyprus is older, slower, and more tied to food, family, weather, and village life than most visitors expect. Wine is a good place to start - the island has a serious winemaking history, with around 70,000 decares of vineyards growing 40 grape varieties, including nine indigenous ones found nowhere else in the world.

Start with wine, because Cyprus has history in the bottle

Cyprus is one of those places where wine is just a sort of part of the culture. It kind of feels that wine is a part of the fiber of the show. Drive through the hills, particularly around Limassol or the Troodos foothills, and you'll start stumbling onto little vineyards that lie between stone villages, olive trees, and dry summer slopes.

One of the most famous is Commandaria, derived from sun-dried grapes and made with traditional Xynisteri and Mavro varieties, with a long and distinguished history. Visit Cyprus suggests that Commandaria Wine Route passes through 14 villages and dates back 1192 AD when the Knights of St John first made it. Further mention from this source given that this is regarded as the world's first officially named wine.

The local wine names worth remembering

You don't have to be a keen wine enthusiast to enjoy good wines. But some names are easier to notice on the menu of your restaurant - and if you want to arrive with a little context, Punin Wine is worth browsing before the trip to get a feel for what the island actually produces.

• Xynisteri: This white grape is usually found in light and bright wines that fit perfectly well with coasts, salads and hot weather.

• Maratheftiko: Another grape to try if you like a wine that is fuller.

• Yiannoudi: Another red variety for which local producers are showing some concern.

• Commandaria: A sweet wine with a history extended as long as nearly 4000 years, and ideal for desserts or an evening of relaxation.

The best way to try a variety of wines without the risk of wasting it is to order by the glass. Simply ask for something Cypriot, something dry, and something that will go best with your food. The majority of good tavernas will be very willing to help on this list.

Zivania, the island’s firewater

If Commandaria represents the slow, golden side of Cyprus, Zivania is the direct one. It is a strong spirit distilled from grape pomace and wine residue, with an alcohol content that typically ranges from 40% to 65%, though traditional village batches can go higher. It has been produced on the island for centuries and holds a protected geographical indication under Cypriot law.

Do not treat it like a party shot. Cypriots drink it chilled, often after a meal and alongside nuts, cold cuts, or small snacks. In mountain villages, homemade versions carry a sense of occasion. A small glass goes a long way.

Beer, brandy sour and the holiday classics

Cyprus also has its drinks that are easier to enjoy on warm afternoons. The local beer is a common drink, especially with grilled food or meze. It is just simple, and that is pragmatic. A cold beer, some halloumi drizzled with olive oil, some olives, and a table in the shade-vacation packed! This simple table helps you choose the right drink for the occasion.

You do not need to force anything into the checklist; some of the greatest discoveries are usually made when someone suggests trying something new.

Coffee culture, slow and social

Not everything local can be served in a wine glass. Cypriot coffee is something that people drink every day. It is small and strong, and the bits of coffee that sink to the bottom of the cup are part of the flavour. Don't drink the last muddy sip unless you like surprises.

Cypriot coffee is more than just a way to get a boost of caffeine. It is an excuse to sit. You will see older men outside cafés, friends chatting for an hour over a drink, and families enjoying lunch late in the afternoon. If you want it without sugar, order it 'sketo'. For medium sweetness, order it 'metrio'. If you like it sweet, order it 'glyko'.

In summer, you will also find frappé everywhere. It is cold, foamy, simple, and made for heat. Is it an old tradition? No. Does it feel essential after a walk on the beach in August? Absolutely.

What locals drink with meze

If you want to eat well in Cyprus, you will meet meze. This is not just a meal, it's more like a parade. Small plates arrive one after another: dips, salads, vegetables, grilled halloumi, sausages, fish, meat, potatoes, bread, and more than you thought you ordered.

Locals might choose wine, beer, Zivania or even soft drinks depending on the setting when they go out for meze. For seafood meze, try serving it with a glass of local white wine. For meals with a lot of meat, red wine or beer feels more natural. If the meal ends with fruit and sweets, there might be some Commandaria.

The most important rule is not to rush. A Cypriot table has rhythm. The food arrives, drinks are topped up, we chat, and nobody seems to want to leave.

Non-alcoholic things to try

You can enjoy Cyprus without drinking alcohol too. Some of the most memorable drinks are simple and local.

Try the fresh lemonade, especially in village cafés. Try ayran if you like salty yoghurt drinks, especially with grilled food. In some places, you may find sweet drinks made with rose cordial or almonds. Fresh orange juice is easy to find when oranges are in season.

And water. It might sound obvious, but Cyprus gets very hot. Take water with you, especially if you are going to see historical sites, walking in old towns or driving through wine villages.

Where to drink like a local

The place you go matters almost as much as the drink. A hotel bar is nice, but the most memorable drinks are often outside of a bar. If your travel schedule allows, try these places:

• After a long drive, you could visit a mountain village taverna;

• On one of the Cyprus wine routes, you could visit a winery;

• For lunch, you could go to a seaside fish restaurant;

• In Nicosia, Limassol, Larnaca, or Paphos, you could visit an old café;

• In the morning, you could go to a local bakery or coffee shop;

• And for dinner, you could go to a family-run restaurant where the menu is shorter than the conversation.

Official tourism sources says that traditional Cypriot drinks include ancient wine and strong spirits, as well as coffee and refreshing local drinks. Each of these is connected to the island's food culture and history. 

Before You Land

Cyprus drinks are more than just refreshments. They give you a brief introduction to the island's history, climate, villages and cuisine. And clearly, plenty of people agree - according to Eurostat, Cyprus welcomes over 4 million tourists annually, making it one of the most visited islands in the Mediterranean. So yes, book the flight, pack the linen shirt, plan the beach days. But remember to leave space for the glasses you didn't expect. In Cyprus, the real holiday begins when the locals start drinking.

 

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