The Deputy Ministry of Tourism has announced that a central pillar of Cyprus’ National Tourism Strategy 2035 is to position the island as a leading wine and gastronomy destination.
According to the strategy, wine and gastronomy are considered key elements of the Cypriot tourism offering, deeply rooted in daily life and culture. Beyond simple food and drink pairings, the sector is framed as a holistic experience, connecting visitors with traditional recipes, local products, and customs.
The long-term vision is for Cyprus to gain international recognition for high-quality cuisine and indigenous wine varieties, supported by authentic local ingredients and service that reflects the island’s renowned hospitality.
According to the deputy ministry, despite global trends favouring Mediterranean diets, sustainability, and authentic local experiences, the wine and gastronomy sector in Cyprus remains underdeveloped as a standalone tourism driver, the announcement notes. However, officials point out that it has strong potential to become a decisive factor in destination choice.
Positioning strategies
To transform the vision into measurable results, officials will pursue coordinated strategies across promotion, product development, standards and partnerships.
Promotion efforts will include curated international campaigns that highlight Cypriot food-wine experiences, showcasing the seven wine routes and flagship products like Commandaria at targeted trade fairs and through journalist and travel-agent trips. Product development measures will support visitable producers (wineries, dairies, microbreweries), expand experiential offerings (harvest participation, tastings, cookery workshops), and encourage year-round events and festivals to reduce seasonality.
Quality and standards will be reinforced by broadening certification programmes such as “Taste Cyprus” and “Cypriot Breakfast,” tightening compliance checks for wineries on the wine routes, and offering hospitality and sommelier training to elevate service levels. Market-readiness actions include creating specialised travel packages with tour operators, developing multilingual and dietary-adapted menus (Halal, Kosher, vegan), and packaging microbreweries and niche producers into themed trails.
Partnerships and identity will be strengthened through cross-ministry coordination (trade, agriculture, tourism) to fast-track PDO/PGI registrations, rollout the “Cyprus Made” label for export visibility, and deepen ties with professional associations (chefs, sommeliers, guides, bartenders). Digital tools like the “Heartland of Legends” platform will be used to map and promote inland routes and over 300 visitable rural businesses, while ambassador and chef outreach programmes will support internationalisation of Cypriot gastronomy.
Through these combined measures -promotion, product enhancement, stricter standards, packaged experiences, and stronger partnerships- Cyprus aims to make wine and gastronomy a year‑round reason to visit and a defining element of its tourism identity.
Efforts are already underway to strengthen the sector, with emphasis on promoting traditional products such as halloumi, native grape varieties like Xynisteri and Maratheftiko, and regional specialties including rose products from Agros.
Key initiatives include the expansion of the “Taste Cyprus” certification scheme for restaurants, producers, and retailers, as well as the development of seven official wine routes across the island. These routes bring together wineries, dining venues, cultural sites, and experiential activities, supported by a dedicated task force.
Cyprus is also stepping up international promotion of its wines, with local wineries earning distinctions abroad, while Commandaria remains a flagship product through targeted campaigns, ambassador programmes, and global outreach.
Annual action plans will focus on targeted international promotion, participation in major tourism exhibitions, and familiarisation trips for media and travel professionals. Training programmes for businesses and stricter certification processes are also planned to improve quality and visitor experience.
