The food was, in a word, excellent. For one, it was so much fresher than most American food. Cyprus is a small island, but it has a thriving agricultural sector and a climate perfect for growing potatoes, olives, tomatoes, and melons. So when you went to a restaurant or the supermarket, there was a good chance that the fruits and vegetables were grown locally. Like many Mediterranean cultures, there was also more of an emphasis on homemade dishes rather than the junk food drowning in preservatives that is ubiquitous on American street corners.