Seafood Specialties in Cyprus: Fresh from the Mediterranean

Surrounded by the sparkling waters of the Mediterranean, Cyprus has always had a close relationship with the sea. Fishing boats return each morning with their catch, tavernas chalk up the day’s fresh arrivals on small blackboards, and the scent of grilled fish drifts lazily across coastal promenades.

In Cyprus, seafood is not complicated. It doesn’t need to be. When your ingredients are this fresh, simplicity becomes sophistication. Olive oil, lemon, sea salt, and fire — that is often all it takes.

If you are visiting the island, especially its beautiful coastal towns, exploring its seafood specialties is an essential part of the experience.

Tsipoura and Lavraki: The Mediterranean Classics

Two names you will see repeatedly on Cypriot menus are tsipoura (sea bream) and lavraki (sea bass).

These fish are typically served whole, grilled over charcoal or baked with olive oil and herbs. The preparation is simple: cleaned, lightly salted, brushed with olive oil, and grilled until the skin crisps and the flesh becomes flaky and tender.

A squeeze of fresh lemon just before serving enhances their delicate flavour without overpowering it.

The result is clean, light, and incredibly satisfying — a perfect meal on a warm evening by the sea.

Calamari: Crispy and Golden

Few dishes are as universally loved as calamari, and Cyprus does it exceptionally well.

Fresh squid is sliced into rings, lightly coated in flour, and fried until golden and crisp. The key is not to overcook it — properly prepared calamari should be tender, not rubbery.

Served with lemon wedges and sometimes a garlic dip, it’s a staple of seaside meze spreads and casual lunches.

There is something undeniably joyful about sharing a plate of crispy calamari with friends while the Mediterranean glimmers nearby.

Octopus: Grilled or Wine-Stewed

Octopus is another favourite across the island. It is often tenderised, then grilled until slightly charred, producing a smoky flavour that pairs beautifully with olive oil and vinegar.

Another traditional preparation is octopus stewed slowly in red wine with onions and spices. The long cooking process softens the meat and creates a rich, aromatic sauce perfect for dipping bread.

Both methods highlight the Cypriot talent for balancing simplicity with depth of flavour.

Prawns and Shrimp: Sweet and Succulent

Cypriot prawns are often grilled whole with olive oil, garlic, and parsley, allowing their natural sweetness to shine. Larger shrimp may be sautéed in tomato-based sauces or served in seafood pasta dishes influenced by Italian cuisine.

In many coastal tavernas, you will also find prawn saganaki — shrimp cooked in a rich tomato sauce with feta cheese, blending Greek and Mediterranean traditions into one deeply comforting dish.

Red Mullet (Barbouni): A Delicate Treat

Red mullet, known locally as barbouni, is prized for its sweet, delicate flavour. Usually lightly floured and fried whole, it offers crisp skin and tender flesh.

It’s a dish that feels both rustic and refined — a reminder that some of the best flavours come from respecting the ingredient rather than complicating it.

Seafood Meze: A Feast from the Sea

Just as land-based meze celebrates grilled meats and local produce, seafood meze offers an ocean-inspired variation.

You might begin with taramosalata (fish roe dip), followed by calamari, grilled prawns, octopus, mussels, small fried fish, and fresh salads. The courses arrive gradually, each one building on the last.

Seafood meze is an immersive experience. It is generous, abundant, and meant to be shared slowly.

Visitors staying along the Larnaca coastline can enjoy Mediterranean and seafood selections at venues such as Lordos Beach Hotel, where fresh ingredients and local flavours come together in both relaxed and refined dining settings — allowing guests to savour the island’s coastal heritage just steps from the sea.

The Philosophy Behind Cypriot Seafood

What defines seafood in Cyprus is not elaborate sauces or complex techniques. It is freshness.

Fishermen head out before dawn. Restaurants often purchase directly from local suppliers. Seasonal availability matters. The Mediterranean diet — celebrated worldwide for its health benefits — thrives here because of this reliance on fresh fish, olive oil, vegetables, and herbs.

There is also a deep respect for balance. Lemon brightens. Olive oil enriches. Herbs add subtle complexity. But nothing overwhelms the star of the plate.

A Taste of the Mediterranean Lifestyle

Eating seafood in Cyprus is about more than sustenance. It is about atmosphere.

It’s about sitting outdoors as the sun sets over the water. It’s about clinking glasses of chilled white wine. It’s about passing plates across the table while waves roll gently in the background.

The island’s seafood specialties capture the essence of Mediterranean living — relaxed, flavourful, and deeply connected to nature.

Why Seafood Tastes Better in Cyprus

Perhaps it’s the salt in the air. Perhaps it’s the immediacy between sea and plate. Or perhaps it’s simply the Cypriot approach to food: cook with care, share generously, and let the ingredients speak for themselves.

Whatever the reason, seafood here feels different.

It feels alive.

From whole grilled sea bream to tender octopus and crispy calamari, Cyprus offers a seafood experience that is both authentic and unforgettable.

And once you’ve tasted the Mediterranean this fresh, it becomes very difficult to forget.