Cypriot cuisine has been influenced by different cultures throuhout history. Therefore there isn t any dish, which we would call Cypriot only. However with little variations from their originals Cypriots have developed quite tasty dishes. Each dish has a peculiar taste and cooking and presentation reflects the character of the people of Cyprus. Molhiya Arab in origin, has developed completely, appealing to Cypriot tasta both in preparation, taste and presentation. Some dishes even vary from region to region in name, preparation and taste. North Cyprus is fascinating and appealing to people who eat well and enjoy eating. A great variety of vegetable dishes, grills, pastry, fish, soups, kebabs, lahmacun, pides are to name but a few. A big list of mezes, sweets, cakes, eaten either as starters or as afters can be named. In addition to local cuisine Chinese, Italian, French and Indian foods are well represented in various restaurants.
The newly refurbished Ercan Airport, (pronounced airjan), situated approx 25 minutes drive from Kyrenia, handles the bulk of the tourist traffic, whilst Gecitkale serves as a back-up airport. Daily flights from many mainland Turkish cities, as well as flights from Europe, supply the majority of the visitors to the island.
Airlines flying to North Cyprus are Cyprus Turkish Airlines, Turkish Airlines and Onur Air. No visa is required to enter North Cyprus and if you prefer not to have your passport stamped when entering the country, you can have a blank piece of paper stamped.
Various airlines also fly to Larnaca in the South. A taxi fare will cost @ £50 each way to and from Kyrenia.