The speciality of Larnaka sea front restaurants is the “mezedes”.
They are a large variety of local hot and cold small dishes.
Whether you are a vegetarian, fish or meat lover the variety can be
fixed accordingly.
The bet for the restaurants is to give you such a large variety so you will not be able to finish. From your side enjoy the tastes and not the quantity.

Taramosalata: fish roe paste.

Talatouri: yogurt with small pieces of cucumber and mint.
 
Tahinosalata: sesame seed paste.

Hummous: chick – peas- olive oil and hot spices.
 
Halloumi: the local cheese. You can have it cold or cooked. It is
usually fried or grilled.

Greek salad: fresh vegetables with olives, Greek feta cheese, and
olive oil.

Moussakas: Eggplants (aubergines), sliced potatoes, courgettes,
minced meat, bechamel sauce and grated cheese on top. A dish
baked in the oven.

Pastitsio: Pasta baked in the oven with minced meat in the middle and bechamel and grated cheese on top.

Koupepia: Vine leaved stuffed with minced meat and rice.
 
Afelia: Fried pork pieces with coriander and wine.

Kleftiko: Lamb with potatoes, cooked very slowly in sealed earthenware pots in the traditional ovens.

Keftedes: fried meat balls with spices, grated potatoes, eggs, bread, and parsley.
Souvlaki ( kebab): pieces of pork roasted over a charcoal fire and
usually served with salad and tahini in hot pita bread.

Avgolemono: egg and lemon soup with rice and chicken stock.

Ravioles: boiled cheese- filled pasta.

Sausages: Roasted or fried traditional sausages.

Escargots: Boiled local escargots. You can also have them mixed
with rice and tomatoes.