The location of Cyprus - at the crossroads between Europe, Asia and Africa - was reflected in his kitchen. On the table there is always an abundance of olive oil, a variety of different herbs that are served both fresh and used as seasonings, sauces of all colors and shades, cereals and legumes, fish and lamb. The easiest way to get acquainted with local dishes is to order a meze. Then you are guaranteed to try all the best and most unusual that the Cypriots came up with. There will be a white yoghurt sauce "Talatouri", and a pink "taramasalata" from caviar of fish, and vegetable meatballs. And this is not to mention lucanica, souvlaki and kleftiko.