Short Breaks

Cyprus

Description

Cyprus has long been an established holiday destination, favoured especially by sun-worshippers thanks to its superb climate.
The average temperature for the year in Cyprus is around 24º Celsius, and it has some terrific beaches. However, with the landmark creation of the all-encompassing 5* Aphrodite Hills resort, Cyprus has been put on the European golfing map, particularly around the coastal town of Paphos in the west. A great blend of history and hospitality is at the heart of the island’s charm, and with its emerging golf options, Cyprus has become a great destination for a golf holiday in the sun.

Top holidays(2 resorts)

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Transfers IncludedTransfers Included
Korineum Golf & Beach Resort

Korineum Golf & Beach Resort

Kyrenia - North Cyprus
  • Price per person. Half Board (not included drinks). Sharing Double/Twin Residence Standard room
  • 5 greenfees 18 holes Korineum Golf
  • Larnaca return airport transfers (min 4 people)
From

725€/PP

Transfers IncludedTransfers Included
All InclusiveAll Inclusive
Leonardo Plaza Cypria Maris Beach Hotel & Spa

Leonardo Plaza Cypria Maris Beach Hotel & Spa

Paphos
  • Price per person. Sharing Twin/Double Inland View room
  • All inclusive
  • 3 greenfees 18 holes: Minthis, Elea or Secret Valley
From

790€/PP

Destinations

Kyrenia - North Cyprus
  • Kyrenia - North Cyprus
  • Paphos
Kyrenia - North Cyprus

Kyrenia in Turkish called: Girne, is a city on the northern coast of Cyprus, noted for its historic harbour and castle.
Kyrenia Castle at the east end of the old harbour is a spectacular site. The castle dates back to Byzantine times and has served the Byzantines, Crusaders, Venetians, Ottomans, and British. Within its walls there is a 12th-century chapel containing reused late Roman capitols, and a shipwreck museum. Huge round towers that the Venetians built in 1540 occupy the corners.
The town has an icon museum housed in a church that had been dedicated to the Archangel Michael. Not far from it there are some tombs cut into the rock dating from about the 4th century. Behind the harbour are the ruins of a small Christian church, and in the harbour is a small tower from which a defensive chain could be slung to close the harbour to any enemies. The Anglican Church of St. Andrews is behind the castle, close to the bus station, and is open all year round.

An example of Ottoman architecture in the city centre is the Agha Cafer Pasha Mosque. The city is also home to four 19th century fountains.
Bellapais Abbey, in the northern village of Bellapais, was constructed between 1198 and 1205. The main building as it can be seen today was built during the 13th century by French Augustinian monks, and specifically during the rule of King Hugh III 1267–1284. The pavilions around the courtyard and the refectory were constructed during the rule of King Hugh IV between 1324 and 1359. You can also see the Ancient Greek Orthodox Church of Mother Mary Robed in White.

Outside the town, on the Kyrenia mountain range, one can see Buffavento Castle, St. Hilarion Castle and Kantara Castle, all of which are thought to have been constructed by the Byzantines following the Arab raids on the island. During Lusignan rule, Buffavento Castle was a prison and called ‘Château du Lion’. There the despot Byzantine king of the island, Isaac Comnenus, is said to have fled after Richard the Lion Heart conquered Cyprus in 1191. The mountaintop castle of St. Hilarion dominates the town of Kyrenia and is visible for many miles along the coast. Historical records show that the castle was originally a monastery, founded about 800 when a monk by the name of Hilarion chose the site for his hermitage. Later, perhaps in 1100, the monastery was changed into a castle. The easternmost of the three castles is Kantara castle. Sources only make mention of the castle in the year 1191, when Richard Lion-Heart captured the island.

Strolling through the streets of the old town, you will never be far away from the ruins of the Lusignan walls and towers which originally formed a protective curtain around the town. Kyrenia offer plenty for the keen shopper, with a vast array of outlets providing everything from the latest designer fashions to Cypriot souveniers – not to mention a truly remarkable choice of restaurants.

Gastronomy
In North Cyprus, the local Turkish Cypriot cuisine is an extension of the local’s hospitality. Eateries are a main attraction within the towns such as Kyrenia, and Famagusta and you’ll find many establishments serving international and local Turkish North Cyprus cuisine, all vying for your attention. These provide a warm and welcoming environment for travellers and locals to bond.

Cypriot cuisine is classic Mediterranean food, defined by natural ingredients and rich flavours. One of the most popular dishes is the Meze, which is a common starter to wet the appetites of diners, though also can accompany mains.

Meze dishes include green olives soaked in olive oil, grilled halloumi cheese and seasoned yoghurts. These provide a sociable aspect to meals also, with everyone around the table picking and comparing foods. Meat eaters will be kept in their element in North Cyprus with so many hearty meat based dishes, all of them enthusiastically garnished and some cooked in charcoal ovens to give an added smoky essence to the taste. With infusions of Turkish cuisine in North Cyprus the kebab is a popular choice, often served with vegetables.

Seafood is a true delicacy here, and with such a range of underwater life in the clear blue seas it’s not surprising that this is a popular area for fishermen! If you visit harbour towns such as Bogaz you’ll find that there are many restaurants serving fresh fish, allowing you to stick with what you know or to be adventurous with things like octopus sometimes on the menu! The fish is usually grilled and cooked in vegetable oils and is the perfect accompaniment to a warm evening set to the backdrop of the sea.

On your North Cyprus holidays, trying the cuisine is all part of getting a feel for the lifestyle and the people there. It’s also a delicious treat that will undoubtedly make your holiday experience even more exotic, with so many distinctive dishes to explore.

Kebabs are mostly recognised as a fast food snack, though they originated in the Middle East and are a popular and much enjoyed meal all over North Cyprus to this day. There are a few different types of kebab you could try, with the doner a favourite. This is a slab of beef, lamb or chicken roasting on a vertical spit. Slices from this are then most often put into pita bread or a wrap of some sort to be eaten. Another well known kebab is the shish kebab, which is a particular meat (usually lamb) and often vegetables too, all skewered and grilled over charcoal to give a rich taste. If you’re a meat eater then these are un-deniably alluring.

Potates Koftesi are otherwise known as potato patties. They are fried snack sized treats made with potato, cheese and often added herbs and spices such as paprika to liven up the flavour. These are great as an appetiser, something to share with friends or to have as a side to a main meal.

The seftali Kebab translates rather strangely to be ‘peach kebab’, despite containing no fruit. This is due to its name originating from a chef named Ali, who prepared this dish to a spectacular standard. Over the course of time ‘Chief Ali’s Kebab’ became ‘Shef Ali’, which finally became ‘Seftali’. To this day it is a popular and traditional Turkish Cypriot food that is a favourite for evening meals looking amid Mediterranean views, or perhaps to accompany some lunch time refreshments over a bed of salad. These are made out of minced lamb meat that is mixed with onions and spices to give an extra wave of taste. These are rolled into sausage style cylinders before being wrapped in a lamb’s abdominal membrane. Lastly, they are grilled over charcoal and left to crisp up so that the flavours infuse with one another to create a rich and meaty meal experience.

Bulgur Koftesi is a kofte kebab like meatball which uses bulgur wheat to add a flavour to the meat as well as a great texture. This is also a great recipe to make at home on a low budget, as well as if you’re looking for a healthier kebab option due to the slightly lower meat content and ability of the wheat to fill you up more than normal. Herbs and spices are added to taste, and the meat is either grilled or fried, and generally served with rice or salad (or both) to create a beautiful fresh and filling meal. Perfect for barbeques or lunches out in the sun.

Bumbar is otherwise known as a Cypriot sausage. These are effectively stuffed intestines with minced beef, tomatoes, onions and rice. It may not sound too appetising when put like that but once cooked bumbar provide a hearty meal for any meat lover to enjoy after long days exploring North Cyprus.

Pastries of all varieties are a popular trademark of the Cypriot cuisine. For those with a sweet tooth there’s Baklava and Katmer, both boasting adequate amounts of sugar or syrup amongst other ingredients. The Kadayif is a pastry doused with syrup and crushed nuts and the samsi is filo pastry containing walnuts. For the more savoury inclined there’s the lahmacun, which is a crepe like dish served with a stream of meat and vegetable flavours. There’s also the sigara borek, a popular meze contender that includes the wonderfully Mediterranean feta cheese wrapped in filo pastry that is then deep fried. If you’re feeling indecisive then the mouth watering Halloumi Borek has an exotic array of tastes, with an infusion of egg, mint and halloumi cheese as a filling. It is cut into little pastry squares and then even served with honey. Pastries are especially great as a lunch time snack or as part of an appetizer in the evening.

Borek is a traditionally Turkish savoury pastry dish that is somewhat like a British pasty but can be made almost like a lasagne, depending on how the chef depends on the preparation. Most Borek are small, portion sized parcels of flaky filo pastry that contain either a vegetarian mix of spinach and feta cheese, or meat with peppers. A variance is a lasagne like version where much larger layers of pastry are placed between layers of meat or spinach mix, creating a crispier meal that can be shared between everyone.

Lahmacun is at first similar to a pizza in that it is a rounded base of dough with various toppings. There are different ways in which you can chose to flavour lahmacun, though the most common is a meat topping of beef and lamb. Vegetables including tomato and onions are then added with a bit of lemon juice to give the dish a zesty flourish. Peppers, lettuce and roasted eggplant are popular fillings too, as the lahmacun is lastly wrapped over and eaten in a crepe like fashion.

Pilavuna is a savoury bun traditional to North Cyprus. It is often made with eggs, halloumi cheese, currents and coriander seeds. This is a specialty around Easter time though is a popular and delicious snack for all year round. Why not tuck in with a bit of Turkish tea on the side! Desserts Most desserts in both Turkish and Cypriot cuisines have one thing in common, not only are they covered in syrup, but they also involve rich and complicated flavours from pistachios to rose water and everything in between! Each is as delectable and sweet as the one before (perfect for anyone with a sweet tooth), and within moments of tasting your first Cypriot dessert you will realise just how beautiful they are and wish you never had to leave.

Casseroles make a hearty main for dinner that won’t leave your appetite unsatisfied. In North Cyprus casseroles are a popular option on menus, made with a variety of ingredients. Some have prawns in, making use of the fresh seafood available in the area, or there are meats such as sausage and lamb that can be used, or perhaps just a vegetable casserole that takes advantage of some of the more unusual vegetables unique to Cyprus such as kolokas.

Kolokas is a popular type of vegetable used in North Cypriot meals. This can be eaten like a potato or used in various dishes such as moussaka and casseroles. Its leaves can also be boiled and infused into a range of other foods to give an extra dimensional flavour.

Molohiya is a plant similar to spinach, and is thought to have originated as a popular Egyptian dish that word has spread of throughout the Middle East. It is grown in Cyprus and on the banks of the river Nile in Egypt. It can be known as a few different things, Jew’s Mallow being a common name. North Cyprus serves this slightly strange but tasty nonetheless vegetable and it’s a good idea to take advantage of this fact and give it a try as it’s not easy to come by in the UK! It comes from the leaves of a Jute plant and is preferred as part of a soup/broth with the inclusion of meat (usually lamb or chicken) and various extra vegetables. This is truly unique cuisine, and perfect as part of a holiday experience.

Firin Makarnasi is a baked macaroni dish using the Cypriot favourite of halloumi cheese. It is more like lasagne in appearance than the traditional macaroni cheese we are used to, each portion a delicious slab of creamy pasta secured within an outer surface of cooked crunchy cheese. It also can include minced lamb. An ideal evening meal accompanied by a glass of something refreshing!

The Makarina Bulli, also known as the Magarina Bulli is a pasta dish that can use a variety of pasta types, though spaghetti, linguini and sometimes even fusil are popular. These are cooked and served in a chicken stock base and then have a grated halloumi cheese topping, which gives the meal a salty tang. Lastly, a chicken breast is often added to the top to create a meal that is delicious and filling. A good choice for evening meals.

Seafood Specialties
With its beautiful Mediterranean waters North Cyprus has prime pickings for a great variety of seafood. You’ll have the opportunity to try out some delicious fresh fish food places that are rested right beside the harbour, with a selection to accommodate for those that want to try something adventurous or those that just want to stick with what they know and love.

Some specialties are sea bass, cod, tuna and sea bream. These are at their best when baked in casseroles with vegetables and herbs or just served fresh on a bed of salad with a drizzle of sauce. Some types of fish are also served on skewers with vegetables, creating a colourful and refreshing taste palette. The barbun, otherwise known as a goat fish provides a lean meat that is especially popular around the North Cyprus region. If you want to try something a little different though then there’s always octopus, which when grilled and served with a cold drink is an exciting and unique holiday eating experience.

Fresh Fish
Fishing is a popular activity in North Cyprus, with an exotic array of sea life beneath those clear blue waters. With this in mind you’ll find some great seafood restaurants, especially in harbour villages such as Bogaz that have a selection of fresh fish including cod, tuna, sea bass, sea bream, octopus and the exotic sounding peacock wrasse. The variety is what makes the seafood on offer in North Cyprus so hard to resist. It’s the perfect choice if you fancy trying something new, or just a fitting meal to enjoy in the Mediterranean atmosphere.

Climate
The climate of North Cyprus is typical Mediterranean with very hot dry summers and cooler winters.
The island is a favourite vacation place for all sun lovers because Cyprus has approximately 320 sunny days a year.
Experience beautiful sunrises and sunsets, and soak up the sun; holidays in North Cyprus are possible in every season. The high season begins in April and lasts until the middle of November. The water is warm and comfortable from May to November.
From May to October, the North Cyprus weather is very hot and dry. If it does rain during the summer months, it is normally a short shower. Cyprus receives it’s main rainy season from December to April. The winter is mild with some snow on the Troodos mountains with some colder weather and winds. Coldest months are January and February. In February and March there are likely to be some rainy days, whilst in the summer months of May to September, it rains rarely.

From December until February the average temperatures are between: 7°C and 18°C.
March and November the average temperatures are between: 7°C and 23°C.
April and October the average temperatures are between 11°C and 28°C
From May until September the average temperatures are between 19°C and 37°C

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Paphos

Paphos is a coastal city in southwest Cyprus and the capital of Paphos District. In classical antiquity, two locations were called Paphos: Old Paphos, today known as Kouklia and New Paphos.

The current city of Paphos lies on the Mediterranean coast, about 50 km (30 mi) west of Limassol (the biggest port on the island), both of which are connected by the A6 highway. Paphos International Airport is the country’s second-largest airport. The city has a subtropical-Mediterranean climate, with the mildest temperatures on the island.

Paphos is included in the official UNESCO list of cultural and natural treasures of the world’s heritage for its ancient ruins and was selected as a European Capital of Culture for 2017 along with Aarhus.

Paphos Castle stands by the harbor, and was originally a Byzantine fort built to protect the harbour. It was rebuilt by the Lusignans in the 13th century before being dismantled in 1570 by the Venetians, who were unable to defend it against the Ottomans who restored and strengthened it after capturing the island. Saranta Kolones, Kato Paphos, near the harbor, is a castle built in the first years of Lusignan rule (beginning of the 12th century) maybe on the site of a previous Byzantine castle. It was destroyed in the earthquake of 1222.

UNESCO added the entire town to its World Cultural Heritage List. Among the treasures unearthed are the mosaics in the Houses of Dionysos, Theseus and Aion, preserved after 16 centuries underground; vaults and caves; the Tombs of the Kings; and the pillar to which Saint Paul was said to have been tied and whipped and the ancient Odeon Theatre. Other places of interest include the Byzantine Museum and the District Archaeological Museum, with its collection of Cypriot antiquities from the Paphos area dating back from the Neolithic Age up to 1700 AD. Near the Odeon are the ruins of the ancient city walls, the Roman Agora, and a building dedicated to Asclepius, god of medicine.

The mosaic floors of these elite villas dating from the 3rd to the 5th century are among the finest in the Eastern Mediterranean. They mainly depict scenes from Greek mythology.

The city contains many catacomb sites dating back to the early Christian period. The most famous is Saint Solomoni Church, originally a Christian catacomb retaining some of its 12th century frescoes. A sacred tree at the entrance is believed to cure the ailments of those who hang a personal offering on its branches.

A few miles outside the city, the rock of Aphrodite (lit. “Stone of the Greek”) emerges from the sea. According to legend, Aphrodite rose from the waves at this spot. The Greek name, Petra tou Romiou is associated with the legendary frontier-guard of Byzantine times, Digenis Acritas, who kept the marauding Saracens at bay. It is said that to repel one attack he heaved a large rock at his enemy.

The site recently had the Aphrodite Hills resort built on it. The resort features a five-star intercontinental resort hotel, an 18-hole golf course, tennis courts, fitness facilities, holiday villas, apartments, townhouses and the Retreat Spa.[28]

Near Petra tou Romiou is Palaepaphos, Old Paphos, one of the most celebrated places of pilgrimage in the ancient Greek world, and once an ancient city-kingdom of Cyprus. The ruins of the Temple of Aphrodite stand here, dating back as early as 12th century BC. The temple was one of the most important places of Aphrodite’s cult and pilgrimage of the ancient world until the 3rd–4th centuries AD. The museum, housed in the Lusignan Manor, houses artifacts from the area.

Yeroskipou is a town in Paphos’ metropolitan area known for many years for its delight ‘loukoumi’.

North-east of Paphos lies Ayios Neophytos (St. Neophytos) Monastery, known for its “Encleistra” (Enclosure) carved out of the mountain by the hermit himself, which features some Byzantine frescoes from the 12th and 15th centuries. The painted village church of Emba (Empa) is nearby.

Four kilometres (2.5 miles) north of Paphos is the village of Lemba (Lempa), home to numerous artists, many of whom have open studio shops. It is home to the sculpture known as the Great Wall of Lempa by the Cypriot artist Stass Paraskos and the Cyprus College of Art.

Gastronomy
Food is a big part of the local culture and an important way of life for most Cypriots. Whether it is a tavern next to the alluring waters of the Mediterranean, or a mountainous retreat near a luscious vineyard, both locals and visitors enjoy discovering the island’s traditional heritage through a delectable dish or a glass of award-winning wine.

With a history of winemaking that dates back centuries, it is no wonder that viticulture is an important part of Cyprus, and the Pafos Region in particular with its wonderful variety of renowned wineries. Whether you choose to nibble on a nut, or pass the time with a handful of roasted sunflower seeds while venturing out, local food, traditional products and genuine Cypriot hospitality are available at every corner. Fresh lemons, delicate citrus blossoms, the smell of freshly baked bread or fermenting grapes from the wine forest, Cyprus boasts a colourful and varied cuisine that is bound to enrich your palette and leave you wanting more.

Located at the crossroads of three continents, Cyprus’ rich cuisines has seen a variety of influences over the past millennia. From Greece, Turkey, Armenia, Lebanon, Syria, Italy, France and the United Kingdom, the island’s local cuisine is ultimately Mediterranean.

Some of the regional specialities are:

Paskies (Pies with a meat and cheese filling usually made at Easter)

Resi (Pilaf, with wheat and meat as the main ingredient; the meat is slow cooked and stirred well with the wheat to create a velvety smooth mixture)

Trachanas (Wheat-based mixture made with sour milk and dried; the dried mixture is then boiled in water to create a thick soup served with cubed halloumi cheese)

Ta Pseftika (Zucchini blossoms stuffed with rice, sometimes with a minced meat and rice mixture)

Koupepia Yemista (Gemista) (Stuffed vine-leaves. This dish is widely eaten particularly at villages engaged in viticulture)

Koulourouthkia me to epsimo (Small, circular-shaped biscuits made with flour and drenched in carob syrup)

Tsamarella (Goat meat dried in the sun, spiced with salt and oregano)

Pissa Pafitiki
(Local chewing gum)

Loukoumia Geroskipou (Delectable square-shaped chewy confection made with sugar and almonds)

Climate
Paphos has the mediterranean climate with hot dry summers and mild winters. The island is a favourite vacation place for all sun lovers because Cyprus has approximately 320 sunny days a year. Paphos receives it’s main rainy season from December to March.
From December until March the average temperatures are between: 8°C and 18°C.
April and November the average temperatures are between: 11°C and 22°C.
May the average temperatures are between 14°C and 24°C
From June until October the average temperatures are between 19°C and 30°C

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Golf courses

Korineum Golf & Country Club

Korineum Golf & Country Club has been the Med’s natural golf paradise since the Grand Opening in April 2007. The 18 hole championship golf course is a dynamic 6,232 metres, 72 par gem designed for golfers of all standards and ages by David Hemstock. The unique design enables the golfers to enjoy mountain and seas view from each hole making it a breathtaking experience and also a golfing challenge that golfers want to experience over and over again.

  • 18 holes championship golf, Par 72, 6,232m
  • Clubhouse
  • Pro-Shop
  • Restaurant-Bar
  • Driving Range: Just under 300 metres long, target greens 34 bays. Large grass tee area for touch and feel shots. Two putting greens and one chipping green and one dedicated bunker practice green additional bunker as well

PGA Aphrodite Hills Golf Club

Aphrodite Hills Golf Club has developed rapidly in recent years. Originally opened in 2002 & designed by Cabell B. Robinson (including Finca Cortes & Praia D'El Rey), the course underwent a four million euro renovation in 2017, receiving a PGA National Cyprus license. The first PGA National Academy course, a 6-hole Par 3, opened in 2023. Aphrodite Hills is a varied and interesting course, with some truly magnificent views of the Mediterranean Sea. There are differences in elevation, but the fairways are wide, clear and interesting. The greens are huge and well-shaped, bad approaches find their way into numerous green bunkers. Water only comes into play on the back tees. The most memorable hole on the course is number 7 (par 3), where there is a deep ravine in front of the green the entire way and the hole is surrounded by high rock walls on all sides. The transition to this hole itself is along a steep rock wall along a winding road. A golf cart is included in the price and is mandatory (the transitions are long, the longest about 1 km)

  • 18 holes championship course, Par 71, 6,289 metres
  • Clubhouse: Changing rooms, cleanning service
  • Pro-Shop
  • Restaurant-Bar
  • 350-metre double-ended driving range with targets and a variety of short game practice areas.

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