Food too reflects the divide: in the North you'll find mostly Turkish cuisine; in the Republic, Greek.
What to eat and drink
Kleftiko: Oven-baked lamb, Greek in origin
Mezedes: Dips, salads and other appetizers
Fruit: You'll find strawberries, stone fruit, melons, prickly pear, citrus and grapes
Macaroni Pastitsio: Delicious to be eaten right after baking. Although the preparations stay the same, the ingredients may vary. In Cyprus, the special ingredient includes halloumi cheese, cinnamon, bechamel sauce and nutmeg
Barbecued Halloumi Cheese: This dish is baked adding halloumi cheese (Arab in origin), then placed under a hot grill and grilled on both sides until golden brown. The slices are then served on a warm plate with the dressing poured over. Garnish with sprigs of coriander or flat parsley before serving, eaten together with toasted pita bread
Grape Tart: The grape tart is baked in large quantities and  served chilled
Kalimeras Halloumi: There's nothing lighter, more refreshing or tastier than this cheese dish, grilled or fried until it's beautifully brown and served alongside a salad with Greek dressing
Seafood and fish: Squid, octopus, red mullet, and sea bass
Lountza: Smoked pork loin and charcoal-grilled lamb
Souvlaki: Pork and chicken cooked over charcoal
Sheftalia: Minced meat wrapped in mesentery
Melomakarona: Honey soaked buns sprinkled with coarsely ground almonds
Brandy Sour: Brandy Sour is the drink of Cyprus. It combines local brandy with the fresh tang of Cyprus lemons. The ingredients used are lemons squash, brandy, angostura, soda and lots of ice cubes