Resorts and Attractions of Cyprus
Resting in Cyprus, it is worth visiting the ruins of the ancient city of Kourion, which are located on a steep 70-meter cliff. This cliff served not only aesthetic purposes, but also was an insurmountable barrier for enemies. Ancient Kourion is the most famous archaeological site, the oldest city-state of ancient Cyprus, which died in the 4th century BC. from the strongest earthquake. It is believed that the settlement of Kourion was founded by Greek soldiers participating in the Trojan War in 1200 BC. It will also be interesting to see the Sanctuary of Apollo. The temple in his honor was built in a picturesque place, and during its existence it was rebuilt more than once. And, of course, it is impossible not to visit Petra tou Romiou, the legendary birthplace of Aphrodite. This is one of the most beautiful places on the entire island. Having visited this wonderful place, you will give yourself unforgettable moments, and, undoubtedly, admire the local nature, stunning in its beauty.
The third largest island in the Mediterranean (after Sardinia and Sicily), and truly – its pearl – Cyprus – is relatively small: 225 kilometers from east to west and 96 kilometers from north to south. The whole of Cyprus can be traveled by car or by bus in one day, getting acquainted with the life of its inhabitants. The total length of the coastline is 780 km. The island covers an area of 9,250 square kilometers, and, located in the eastern part of the Mediterranean Sea, is located at the junction of three continents: Asia, Europe and Africa. The healthiest climate in the world and a superbly developed tourism industry have made Cyprus a unique holiday destination.
When you get off the plane in Cyprus, you realize that you have flown home and are surrounded by old friends. Completely unfamiliar people smile, greet you, take an interest in your affairs. You feel the goodwill of the Cypriots immediately and you will never be able to forget this place. And if you are not a fan of the heat, then it is best to fly to Cyprus when it is winter there. But there is no winter, only spring!
According to estatelearning, Cyprus is an island of luck, an island of romantics and true connoisseurs of everything beautiful, a place chosen by the gods and whimsical tourists from all over the world. Here history meets modernity in an intricate duet.
However, nature itself plays with contrasts here – cool cedar forests in the mountains are combined with sunny hot beaches, the cleanliness of which is monitored by local authorities. This island is truly one of a kind.
The first human traces in Cyprus date back to 8000 BC. e.
The roads in Cyprus are among the best in Europe. Buses are the only form of public transport.
Tourists with a visit visa are prohibited from working on the island. A work permit must be obtained prior to arrival in the Republic of Cyprus.
The population of the island is about 737 thousand people, of which 76% are Greeks, 17% are Turkish Cypriots, 4% are national minorities – Armenians who settled here at the turn of the 19th-20th centuries and Arabs fleeing the Middle East armed conflict. There are also 3% of foreign citizens, mostly British.
Meze is a purely Cypriot dish. For example, in Greece, meze is served only as an appetizer for drinks. In Cyprus, the situation is different – this is a whole menu, in many restaurants this is a set of specialties. There is no exact list of dishes, but their composition (of 8-10 pieces) in most cases includes tallaturi, melinzanosalata and hummi companisti, a variety of meat, and on the coast also fish dishes. The meze also includes a mixed salad of tomatoes and cucumbers, olives and sheep’s cheese. Soups made from egg yolks, herbs and lemon juice are typical for Cypriot cuisine.
Cypriots have a tradition at the end of the day to visit taverns. Very often, having gathered with the whole family, Cypriots spend the whole evening in this way. Cypriots are very fond of Greek music and dances, as a rule, not a single walk can do without them. Locals love holidays and celebrations and celebrate them with special solemnity. In the villages, many ancient customs and rituals have been preserved, especially carefully observed during the celebration of Christmas, the New Year, Epiphany – the feast of the Three Wise Men and Easter.
The cheapest mode of transport is buses. They connect both the center of any resort with the tourist area, and all the main cities of Cyprus. In addition to ordinary taxis, service taxis between the main cities provide service, which can be ordered at the hotel reception.
Cypriot cuisine is extremely diverse and reflects the influence that numerous conquerors and immigrants from the countries of the East and the Mediterranean had on Cyprus. Many culinary recipes are borrowed from Turkish, Greek and Lebanese cuisine. The British also managed to leave their mark here. You can try the national Cypriot dishes: Choriatiki – rural salad of cucumbers, tomatoes, cabbage or green lettuce, onions, olives and sheep’s cheese, seasoned with olive oil;
Hummus – a thick sauce made from peas, garlic, olive oil and lemon juice;
Tahina – the same sesame sauce;
Taramosalata – cod caviar with the addition of bread soaked in milk, mashed potatoes, flour and olive oil;
Halloumi – grilled sheep’s cheese served hot, often with ham also grilled;
Soupa trahana – chicken broth with wholemeal wheat, curdled milk, tomatoes and halloumi sheep’s cheese;
Barbounia – red mulete (very tasty and quite expensive fish);
Afelia – stewed or fried pieces of pork marinated in red wine with coriander;
Kleftiko – pirate-style meat (lamb, often lamb, baked in an adobe oven);
Loundsa – pieces of pork marinated in wine and cooked on skewers;
Stifado – rabbit goulash with onions;
Scheftalia – ground pork or beef with cinnamon and peppermint cooked in a pig’s stomach;
Mousaka – a casserole of minced meat and vegetables (potatoes, zucchini, tomatoes, onions) cooked in an oven in a clay pot;
Dolmades or Yemista – various vegetables stuffed with rice or minced meat;
Koupepia – cabbage rolls made from vine leaves with rice;
Baklava – puff pastry dessert with almond-cinnamon filling, sprinkled with sugar syrup;
Soudsouko – almonds strung on a cord, in a shell of hardened grape molasses (similar to churchkhela).
Prices for lunch or dinner are about $6-10 per person in a city tavern or small restaurant and $20 in a hotel restaurant.
Opening hours from May to September 8.00 – 13.00 and 16.00 – 19.00, opening hours from October to April 8.00 – 13.00 and 14.30 – 18.00. Shops are closed on Sundays and Wednesday and Saturday afternoons. In tourist areas, almost all shops are open without interruption.
When passing through passport control at the border, customs officers can check the availability of currency at the rate of 500 dollars. USA for a stay in Cyprus – 7 nights. When importing into the country more than $1,000 per person, the money must be declared. It is possible to import film and photo cameras, sports equipment, goods worth no more than 50 Cypriot pounds, with the exception of jewelry, without paying a duty. Allowed to import no more than 50 cigars, 200 cigarettes or 250 g of tobacco, 1 liter of spirits, 0.75 liters. wine, 0.3 l. perfume or toilet water. It is forbidden to export archaeological valuables without special permission.