Home » Cyprus » Cyprus - part VII.

Cyprus à la Carte<br/>

Green almonds We're going home tonight. The plane takes off 21.15 local time, but before that we're going on a trip: "Cyprus a la carte".
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Helle is up before the wake up call 6.30. We have breakfast, check out and have our suitcases stored. The tour bus is at Kition Corner on time 8.45.
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Cyprus - part VII.

Eric
2005-12-08 20:01:27

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Cypriot stone is too soft and crisp we're told.

I veto buying oil in the shop - I'm certain we can get it better and cheaper back home where someone else took care of the transport. However we do buy a small glazed bowl with an olive motive.
Lunch And Wine Tasting In Doros

The route takes us further up into the Troodos mountains. We're to have lunch in the village of Doros. The landscape is pretty and soon white limestone changes to the Troodos massif's red-brown of volcanic origin. When we arrive to Doros it is pouring down, so instead of picnic we are seated in a newly built carport-like house.

Outside in the pouring rain a man is grilling giant skewers with pork and potatoes. The giant barbecue is home made from an old cart on wheels. At the end is a motor and a chain rotates the skewers. Ingenious! He could easily cook for 200 people with this device.

Barbecue in pouring rain Giant barbecue

Everything is arranged as a buffet and is very tasty. Pampos and the driver help themselves to generous portions and obviously enjoy the meal. I didn't see them get the tourist menu in Paphos the other day. Wine is served in humble red clay jugs with no ornamentation for the tourists. After the first plastic cup I'm surprised when my tongue reports that my teeth are intact, so I courageously help myself to a refill of this elixir, which must indeed be local.

Outdoor cooking in Doros

While we enjoy lunch the rain ceases, and afterwards we walk the short distance to a local winery where they produce red and white wines, spirit (Zavania) and the famous Commandaria dessert wine. With its raisin-like sweetness Commandaria is like liquid sweets. The red wines are ordinary, but ok. The ones made from imported grape varieties like Cabernet or Grenache have more body and weight than those made from Cypriot grapes, but it is interesting that the imported varieties require irrigation while the local don't need such tender care. By the way it was grapes from Cyprus that were planted on Madeira in the 15th century. The firewater, Zavania, is served ice cold - probably to knock out the taste buds.
The trip back to Larnaca goes via Limassol enabling Pampos to cast his vote in the referendum. He lives in Agaia Napa, but because he grew up in Limassol that is where he must vote. He will vote "yes", he says, but the detour was in vain, because the UN plan for reunification was rejected massively in the Greek part of Cyprus. One may wonder why. For thirty years they have complained about the Turkish occupation and the "theft", and now they had the chance to make Cyprus one nation again. I wonder if it boils down to good old hatred.

Going Home

Back in Larnaca we kill time with a cup of coffee on the promenade. In the airport we get through check-in and security quickly and there's plenty of time to shop tax-free for the last time ever in Cyprus. In the bus the guide said that the airport was all no smoking, but I have plenty of time to get an overdose in the large smokers' area. At 21.15 precisely the plane takes off. We are lucky to share 3 seats and sleep lightly most of the flight.

We stay the night in Copenhagen and arrive home in Aalborg Sunday afternoon. It has been a relaxed an easygoing vacation with a taste of spring exactly as planned.