Koupepia, also known as dolmades, is a cherished traditional dish in local cuisine, featured at weddings, celebrations, and daily meals. It’s made with cabbage leaves, vine leaves, or zucchini flowers, filled with pork or mixed pork and beef mince. Vine leaves for koupepia are picked in season, dried, and used year-round. Cooked in a pot, this dish holds cultural significance as a staple at local weddings.

The region has a deep connection with wine, dating back to antiquity. In the Cypria Epic, Athenaeus notes that the "finest wine" helps people forget their worries. Renowned across the East and Europe, the wine was praised as "delicate" or "Cyprian nama." Today, wine remains a vital product of the island and its capital, continuing its historic legacy.

In the works of Sopater, various types of bread encountered in the region during antiquity are mentioned. Specifically, in the drama “Bacchus,” reference is made to “fakinos artos,” bread made from lentils, considered part of a humble meal. In “Cnidia,” there is mention of fluffy and soft bread, the “atabyrte bread.”

Halloumi, a semi-hard Cypriot cheese, is enjoyed raw, grilled, or fried for its unique texture and flavor. Traditionally made from goat or sheep milk in Cypriot villages, it can also include cow milk or a mix. Flavored with mint for preservation, this salty cheese doesn’t melt when grilled. Referenced as "calumi" in a 1556 document by Doge Leonardo Dona, halloumi has a rich history and earned EU PDO status in 2021.

Zivania, a popular Nicosia drink, was first mentioned as "zivanon" in Homer's Odyssey, consumed by the Cyclopes. Made in Cyprus by distilling grape pomace (pulp, peel, stalks, seeds) with high-quality dry wines from local grapes, it’s aged for a distinct flavor. Similar to Greek Tsipouro, Tsikoudia, and Italian Grappa, Zivania’s unique taste reflects Cyprus’s environment, climate, and soil.

A sweet Cypriot dessert wine, traces its roots to Cyprian Nama from 800 BC. Named in the 12th century after Kolossi, called "La Grande Commanderie" by the Knights of St. John and Templars, it gained fame in 1223 when King Philip of France dubbed it "the Apostle of wines." King Richard the Lionheart praised it as "the wine of kings and the king of wines." This red, aromatic wine, with a liqueur-like sweet flavor, is a historic Cypriot treasure.

The Brandy Sour, Cyprus’s national cocktail, is unique for its use of Cypriot brandy and royal origin. Created in the 1950s at a Troodos mountain hotel for King Farouk of Egypt, it mimicked iced tea to disguise its alcohol content. Made with Cypriot brandy, lemons, Angostura bitters, soda water or lemonade, and ice, it’s distinct from Cognac or Armagnac. Nicosia’s cocktail scene has recently gained global acclaim, with bars ranking among The World’s 50 Best Bars.

Cypriot coffee, a cultural staple, is made from finely ground coffee beans, brewed with water and optional sugar in a traditional copper briki. A heaping teaspoon of coffee per cup is heated slowly, often on a "hovoli" (hot sand bed), to create a creamy foam called "kaimaki," signaling a well-made brew. Served in small cups with cold water, it comes in sweet ("glykis"), medium ("metrios"), or unsweetened ("sketos") varieties. Avoid the sediment at the bottom for the best experience.