Business · Companies · 36 mins ago
North Cyprus tourism could grow by putting local food at its centre
North Cyprus has a historic harbour, coastal scenery and a rich culinary heritage, but its tourism potential remains underused.
The piece argues that luxury tourism needs more than hotels and natural beauty: service, cultural experiences and sustainability matter too.
In Girne, the hotel now known as Merit Crystal Cove began as a roughly 120-bed property in the 1970s, was damaged in the 1974 conflict and reopened in 2001 after investment by Net Holding.
More Merit luxury hotels later joined it along the same coastline.
The writer says the group’s Reha Arar has helped bring local cuisine into focus, with dishes such as halloumi, şeftali kebabı and molohiya featured in hotel dining.
The aim is to make Cypriot food part of the island’s tourism identity, rather than an amenity just for hotel guests.
North Cyprus still faces barriers including limited international access, direct flights and restrictions linked to its political status, so the piece says it should also improve experiences for current visitors and extend tourism beyond summer.
An opinion article argues that North Cyprus could strengthen its tourism appeal by making local cuisine a central part of the visitor experience.
It says gastronomy can help distinguish the destination in the international luxury travel market.
The article highlights dishes including halloumi, şeftali kebabı, molohiya, kolokas, pirohu and kleftiko.
It says more hotels and rooms alone will not be enough to develop Girne’s tourism potential.
International access, direct flights and restrictions linked to the island’s political status remain obstacles.
- Who
- The article discusses North Cyprus’s tourism industry and highlights the role of Reha Arar in promoting gastronomy.
- What
- It argues that local food and culinary experiences could help grow tourism and establish a distinct destination identity.
- When
- The article was published on 2026-10-26.
- Where
- North Cyprus, including Girne (Kyrenia) and Alsancak.
- Why
- The article says local cuisine could distinguish North Cyprus in international tourism, while more hotels alone are insufficient.
This story does not have two clearly opposing sides.
The property at Zephyros Bay that later became Merit Crystal Cove operated as a hotel with around 120 beds.
The hotel was damaged during the conflict.
Merit Crystal Cove reopened following investment by Net Holding.
- Hotel
- Merit Crystal Cove reopened in 2001
- Earlier capacity
- Around 120 beds
- Location
- Zephyros Bay, Alsancak area of Girne
- Local dishes
- Halloumi, şeftali kebabı, molohiya, kolokas, pirohu and kleftiko
- Obstacles
- International access, direct flights and restrictions linked to political status
What people are saying
adding more rooms is not enough to develop a destination.
People increasingly travel not just to stay in a fine hotel, but to discover a destination through its cuisine, local producers and food culture.