One of the things we’ll miss most about North Cyprus is the food. Yes, there are some things that are ridiculously expensive and some you can’t get at all, but that is true to some degree of most places and what we do everywhere we stay is eat the foods we like that are available and affordable where we are.
In winter oranges and lemons are everywhere, including in this place, though not everywhere we’ve stayed in Cyprus, in our own garden. In the North the best yoghurt we’ve tasted anywhere - sheep’s by preference, with the added bonus of having more protein and calcium than cow’s or goat’s. Chicken that tastes free range whether or not it’s advertised that way. Lamb, not dead cheap but excellent and available everywhere. Fruit and vegetables that are mostly in fact organic regardless of whether or not they are labelled as such. Yes, available in season, but it’s a mild climate and something good is always in season. Locally made helim (halloumi cheese in the South). Now qualifying hellim can be given PDO (protected designation of origin) in the EU, preventing the sale of cheap imitations. Then there’s local honey, thick and dark. And local olives - don’t need to be in season as they keep. It is possible, though not always cheap, to get processed food, but why would anyone want to (well, apart from the homemade chicken garlic sausage at the little Russian shop). Natural food here is wonderful.