Cypriot cooking sits where Greek, Levantine and Turkish food meet — olive oil, lemon, herbs, charcoal, fresh vegetables and bread, rather than the potato-and-dumpling weight of Central Europe. Halloumi is the national obsession and it is grilled, fried and put in almost everything. Then there is souvlaki, slow-cooked kleftiko lamb, koupepia vine leaves and louvia, black-eyed beans with greens, lemon and oil.
What you will actually eat on a Tuesday is more ordinary: yoghurt and oats, an iced coffee somewhere between lectures, a chicken souvlaki or a Lebanese wrap for lunch, and pasta or rice at home. Cooking runs about €220–320 a month; a takeaway souvlaki is €6–10 and a casual dinner €15–25.
For Muslim students this is one of the easier cities of its size in Europe. There is a dedicated halal butchery and grocery on Trikoupi Street and around a dozen halal restaurants, including Syrian and Lebanese kitchens. Two warnings, though: never assume a Cypriot grill is halal — sheftalia and afelia are pork or caul-fat dishes — and check which side of the buffer zone a listing is on before you go.
Vegetarians have it easy here. Hummus, beans, lentils, stuffed vegetables and salads are the base of the cuisine, not an afterthought.