Flavia Voican · Updated April 14, 2026 · Nicosia, CyprusWhere locals actually eat — by neighborhood, budget, and what to order.
Flavia Voican · Updated April 14, 2026 · Nicosia, CyprusSome links are affiliate links. Learn more.
Nicosia is a city where Ottoman, Venetian, and Greek-Cypriot influences blend into hearty, honest food. You must try souvla (grilled skewers), halloumi saganaki (cheese in tomato sauce), and kleftiko (slow-cooked lamb). Meals here are reasonably priced, with most places offering €20–30 per person for a full, satisfying meal.
The Old City is a maze of narrow streets where the best street food and family-run tavernas thrive. Look for wood-fired souvlaki spots and traditional meze bars tucked into stone buildings. Prices are modest, with mains around €12–15. Evening is best, as the area comes alive with local diners and live music.
Engomi is a more modern and upmarket district, home to upscale Greek and Mediterranean eateries. You’ll find contemporary takes on classics like moussaka and grilled octopus. Budget €30–40 per person for a good meal here. It’s ideal for a relaxed dinner with views of the city.
Strovolos has a mix of chain and independent restaurants, many clustered around the Ledra Palace and nearby hotels. It’s a good spot for international cuisine, including Italian, Asian, and Middle Eastern options. Expect prices to be slightly higher, especially at weekend brunch spots.
Aglandjia offers a quieter, more local dining scene. Known for its family-run tavernas and fresh seafood, it’s a go-to for Cypriot comfort food. You can expect a full meal for around €20–25. Come during the week when the crowds thin out and the food is fresher.
Souvla – Skewers of marinated pork or chicken grilled over open flames, often served with pita and tzatziki. Found at roadside stalls and street vendors in the Old City, around €10–12 per person.
Halloumi Saganaki – A sizzling pan of halloumi cheese in tomato sauce with peppers and onions. Best had at traditional tavernas in Aglandjia, around €8–10 per plate.
Kleftiko – Slow-cooked lamb in garlic, lemon, and herbs. A must-order at any Cypriot restaurant. Try it in the Old City, where it’s often served with fragrant orzo, around €18–22.
Lountza – Thinly sliced, spiced pork belly, typically grilled and served with lemon and herbs. A staple at meze bars, around €10–12 for a generous portion.
Domatokeftedes – Cypriot tomato fritters, often served as a starter. Found in most tavernas, especially in Strovolos and Aglandjia, around €5–7 per order.
Pitia Tzoumara – Chicken cooked in a clay pot with tomatoes and herbs. A comforting, home-style dish. Look for it in family-run tavernas, around €15–18.
Spanakopita – Spinach and feta in flaky pastry. Best had at market stalls or traditional bakeries, often just €3–5 for a generous slice.
Lefkara Halloumi – The best halloumi comes from the village of Lefkara, but you can find it grilled or pan-fried in Nicosia. A popular street food, often sold with lemon and olive oil, around €6–8.
| Meal type | Est. cost | What you get |
|---|---|---|
| Street food / market | €5–10 | Souvla, domatokeftedes, halloumi skewers |
| Casual sit-down | €20–25 | A full meal including starter, main, and drink |
| Mid-range restaurant | €30–40 | Better ingredients, more refined presentation |
| Fine dining | €50+ | Gourmet Cypriot or international cuisine, wine included |