About Cyprus
Cyprus, the island of Beauty and Love, is the third largest and most well-known island in the Eastern Mediterranean Sea. Characterized by many as “cosmopolitan”, the island of Aphrodite is a famous “bridge” that holds a critical geographical position between three continents.
An already established member of the Eurozone, the island is a major tourist attraction in the Mediterranean and has a wide variety of options to offer to different people of diverse backgrounds and interests.
People of Cyprus
Hospitality, accompanied by authentic smiles and friendly faces, is what characterizes Greek Cypriot people. Loyal to family bonds, traditions and culture, lovers of nice food and endless entertainment, Cypriots are always friendly and approachable. In fact, the word hospitality in Greek (the official language spoken in the Greek-Cypriot part of the island) is called “filoksenia” which has two stems namely, “filos” meaning “friend” and “ksenos” meaning “guest” or “tourist”. Cypriots are then friendly to their guests and tourists, as their mother tongue suggests.
Weather in Cyprus
Cyprus generally enjoys a mild climate, purely Mediterranean, with long periods of sunshine and clear sky. Summer period is relatively extensive (starting from May until mid-September), with the climate being dry and considerably hot. In contrast to summertime, wintertime in Cyprus is mostly mild starting from November and ending in early March. Autumn and spring have relatively short duration and are characterized by smooth weather with no intense rain or heat.
Cuisine
Quality food in Cyprus is highly appreciated with almost all conversations and gatherings being accompanied by nice delicatessens. The cuisine in Cyprus is mainly based on the delicious Mediterranean gastronomy. It is amazingly expansive mainly because of critical geographical position the island has. Food in Cyprus is therefore influenced by numerous other cuisines such as the Greek, the Turkish, the Arabic, the Italian, the English and the Middle Eastern Cuisines.
