Te doen in Cyprus

Cyprus is the third-largest island in the Mediterranean, and a UN-patrolled buffer zone has divided it, and its capital Nicosia, since 1974. Larnaca has a palm-lined seafront, the Church of Saint Lazarus and a salt lake where flamingos gather in winter. Limassol, the port city, has a medieval castle, a restored old town and a long coastal promenade.

Paphos, on the west coast, has Roman mosaics in its archaeological park and the Tombs of the Kings, and Aphrodite's Rock, the sea stack where legend says the goddess rose from the waves, lies along the south coast. Inland, the Troodos Mountains hold painted churches and wine villages, with snow for skiing in winter. In the east, Ayia Napa and Protaras have sandy coves and sea caves, while in the north Kyrenia has a harbour and castle and Famagusta a walled old city.

Meze, a table of small dishes, is the way to eat in Cyprus, with halloumi grilled or fried, souvlaki, sheftalia sausages and slow-cooked lamb. Commandaria, a sweet dessert wine, has been made on the island for centuries. Beaches are warm from May to October, while winter days are mild and spring brings wild flowers to the hills.