Cyprus Breakfast Project by Cyprus Tourism Organisation

Project Concept

This is a project supported by the Cyprus Tourism Organisation, the Travel Foundation of the UK and the Cyprus Sustainable Tourism Initiative. In this web page you can find information concerning the Cyprus Breakfast, the participating hotels, the local gastronomy and the products associated with the Cyprus Breakfast as well as recipes of local dishes.

Although Cyprus does not fall among the established brands for gastronomy tourism, it possesses a substantial gastronomic tradition, closely linked to its history and culture. Situated on the crossroads of civilisations, Cyprus’ food treasures have been influenced by the cultures of various rulers, shaped into what one may term as an authentic gastronomic experience. In this context, the concept of a Cyprus Breakfast can support a new branding proposition for the hotel industry based on the authentic and traditional character of the local cuisine and act as an umbrella promotion tool for supporting the Cyprus Tourism Industry.

Philosophy of the ``Cyprus Breakfast``

The establishment of a brand for the promotion of the Cyprus hotel industry which will aim to focus on the local gastronomic culture and heritage, as the core differentiation factor that can sustain a competitive advantage for the hotel industry in the international travel market. Furthermore, the brand aims to highlight the social role of the industry, through its support for local communities and small producers. The specific objectives of the program are:

  • To improve the local/ traditional character of the breakfast offered by the participating hotels with a view to create an added value in the hotel service industry. This will be achieved through the addition of dishes and products which are characterized as authentic, traditional and/or identical with the Mediterranean diet.
  • To develop useful information material and support knowledge building around the Cypriot gastronomy in relation both to its historical/ cultural dimension as well as with its inherent nutritional value, with a view to increasing sales of local products.
  • To provide support to local producers by means of access to the tourism sector, which may be achieved through the breakfast by means of promoting their products and the particular way in which they are produced.
  • To promote rural communities through their gastronomical events, thereby linking their particular gastronomic heritage with the local landscape and the natural environment.

Find out more

To find out more please visit the Cyprus Tourism Organization official page for the project.

Club News


Avocado and mushroom salad for 4 persons
Ingredients: • Lettuce heart • Red lettuce radicchio • Spring onion • Avocado • Button mushrooms • Fresh basil leafs • Radishes • Cherry tomatoes • Fresh lime juice • Olive oil • Salt and pepper (more…)
Chilled beetroot soup in shot
  • Beetroot juice 400gr
  • White vinegar 20ml
  • Strained Yogurt 100gr
  • Garlic 5gr
  • Horseradish sauce 20gr
  • Chives 10gr
  • Fizzy 5 gr
  • Coconut foam
  • Water 80ml
  • Sugar 20gr
  • Coconut milk 50ml
  • Lecithin 1gr
Cous Cous date and orange salad (for 4 persons)
  • 80gr cous cous
  • 100gr dates
  • 100gr wild roca
  • 2 oranges
  • 1 red sweet pepper
  • 1 spring onion
  • 10gr fresh mint
  • 30gr roasted pine nuts
  • 90 ml olive oil
  • 30 ml freshly squeezed lemon juice
  • salt, pepper
Feta cheese balls with parmesan crust (For 4 persons)
  • 360gr feta cheese
  • Fresh oregano
  • 100gr breadcrumb
  • 5 ml extra virgin olive oil
  • 2 eggs
  • 100gr flour
  • 100 ml corn oil
  • 100gr grated parmesan
  • 2 medium size fresh tomatoes skin off and chopped
  • Basil leaves
  • Caramelized balsamic vinegar
  • Carob honey
  • Salt and ground pepper
Feta,mushroom and spinach salad (for 4 persons)
  • Fresh spinach leaves
  • 300 grams fresh wild mushrooms
  • 2 soup spoons roasted almond flakes in pieces
  • 200 grams feta cheese
  • Extra virgin olive oil
  • 1 tea spoon truffle oil
  • Juice from one lemon
  • Salt pepper
Focaccia with tomato and olive
Focaccia ingredients:
  • 400g flour
  • 100ml water
  • 100ml olive oil
  • 8g salt
  • 30g yeast
  • Sea salt
  • Fennel seeds
  • 40g confit tomatoes
  • 20g pitted olives
APPLE PIE (For 6 persons)
  • 150gr Butter
  • 75gr Icing Sugar
  • 2 Eggs
  • 300gr Flour
  • Zest of half lemon
  • Vanilla
  • 8 Apples
  • 50gr Butter
  • 50gr Sugar
  • 1 Teaspoon Cinnamon
  • 2 Spoons Chopped Almonds
Chocolate giandougia with pistachio creme brule
Ingredients: Giantouyia:
  • 500γρ. Butter
  • 1500γρ. Milk
  • 1500γρ. Dark Chocolate
  • 100γρ. Roasted and ground hazelnut
Cyprus Machalebi (for 4 persons)
  • 2 tablespoons of nisiaste
  • 2 glasses of water
  • Rose cordial syrup
  • Rosewater
  • Rose ice-cream
Beans plaki with feta cheese
  • 2 cups dry giant white beans
  • 1 onion chopped
  • 1 carrot chopped in medium cubes
  • 1 celery stick, sliced
  • 1 garlic glove chopped
  • ½ tea cup olive oil
  • 2 tablespoons tomato paste
  • 1 cinammon stick
  • ½ red chilli pepper
  • 1 liter chicken or vegetable stock
  • 1 teaspoon chopped dill
  • ½ teaspoon black pepper corns (optional)
  • Sea salt
  • 4 pieces feta cheese
  • 1 teaspoon dry oregano
  • Freshly cut green salad for garnish
Braised Lamb Chunk on a Celeriac and Potato Puree, Crispy Sweetbreads, Carrots and Broad Beans Natural Juice
Ingredients For Four Persons:
  • 4 Lamb Chunks
  • 160gr Sweetbreads
  • 300gr Celeriac
  • 300gr Potatoes
  • 400gr Carrots
  • 200gr Onions
  • 300gr Fresh Broad Beans
  • 750 ml Lamb Jus
  • 2 Eggs
  • 100gr Flour
  • 100gr Fresh Breadcrumbs
  • 2 Stalks Fresh Thyme
  • 2 Bay leaves
  • 10gr Chives
  • 100gr Butter
  • Salt, Freshly Ground Pepper
Cappuccino pork fillet
  • 20 gr. butter
  • 180gr pork fillet (strips)
  • 4 mushrooms (medium)
  • 40ml amaretto
  • 30ml espresso coffee
  • 180ml double fresh cream
  • Salt
Chili con carne (for 4 persons)
  • 2 medium onions
  • 1 clove garlic
  • Olive oil
  • 2 teaspoons chilli powder
  • 1 heaped teaspoon ground cumin (or crushed cumin seeds)
  • Sea salt and freshly ground black pepper
  • 455 grams chuck, minced or ground
  • 200 grams sun-dried tomatoes in olive oil
  • 1 fresh red chilli, deseeded and finely chopped
  • 400 grams cans chopped tomatoes
  • 1/2 stick cinnamon
  • 5 table spoons water
  • 400 grams cans red kidney beans, drained
Cyprus Lamb in three ways (for 4 persons)
  • 4 Lamb chops
  • 2 Lamb loins
  • 120gr Minced lamb neck
  • 100gr Kefalotiri
  • ½ Onion chopped
  • Garlic
  • 2 Eggs
  • ½ Teaspoon chopped parsley
  • 2 fresh mint leaves chopped
  • Salt
  • Fresh ground pepper
  • Flour Breadcrumbs
  • Sunflower for frying
  • 100gr Chickpeas
  • 160gr Various seasonal vegetables
  • 2 Sprigs wild mountain thyme
  • 120gr Veal glaze
  • 60ml Cypriot red wine