If you’re visiting Cyprus on holiday soon, the Cyprus Mail have published a good review of which local wines to look out for when you’re dining out - or want to bring a bottle or two home (to read the article click here):

After setting up a confectionary business and a restaurant, Theodoros Fikardos was inspired to move into the wine business by his wife Ellie’s vineyards.

He does not have the advantage of family inheritance or government assistance. When he tours the winery with visitors Theo always mentions how he worked up a design, bought huge sheets of stainless steel, hired a welder and built his first fermentation tanks, which are still in use at the winery.

Based in Mesogi village since 1988, Fikardos winery has been at the forefront of the rise in popularity of the independent wineries that has taken place over the last 25 years.

For Fikardos winery his goal is simple: to craft better and better wines each year. He is a winemaker who likes to experiment and was one of the first to blend Xynisteri with an imported variety, in this case Semillon. He was also one of the first to use Mataro or Cabernet Sauvignon red grape varieties for rosé and he started experimenting with oak barrels and Chardonnay grapes years ago, not to mention his Riesling and the indigenous Spourtiko varietal exploits.

The future looks bright for this ebullient winemaker. His dream is to produce appellation of origin wines. A firm believer in quality control in the vineyards, first he purchased vineyards within an appellation zone and secondly land to build a new winery near Drousia in the Akamas, where he can benefit from the Akamas Laona Protected Designation of Origin zone.

2009 Fikardos Xilogefiro Chardonnay Fumé, Fikardos Winery, Pafos Regions, abv 12%

This is a finely grained, young and vibrant wine, definitely one of my favourite white wines for summer. Greeny-yellow colour, the aromas are still unfolding yet it has an appealing minerality. Citrusy nose, lime and grapefruit in particular, followed by green apple and white peach with a twist of melon. Medium bodied and dry, the palate has a light creamy, buttery texture and impressive length. It is fruit driven in the mouth with white peach, citrus to the fore with a subtle backdrop of oak. Seafood, chicken or pork dishes with cream, you have your match. Try it as well with citrus-based salads, smoked salmon or stuffed clams, crab cakes and mild cheddar too. €9.20

2009 Fikardos Iocasti, Mourvèdre, Fikardos Winery, Pafos Region, abv 13%

Made from Mataro from around Kallepia village. Cyprus is building up a wonderful tradition of rosés that are refreshing for a picnic or at the beach and marry extremely well with food. Pink colour, sweet fruit smell with good juicy strawberry and raspberry aromas. There is good weight in the mouth, racy acidity; tannins are soft, under the flavours section there is strawberry and apple skin as well as pomegranate. The finish is crisp, dry and balanced. An easy drinking wine, excellent with chicken dishes and stuffed vegetables, antipasto and barbecues. €4.90

2008 Fikardos Shiraz, Fikardos Winery, Pafos Region, abv14%

Shiraz is a variety that suits the Cyprus weather. This 2008 vintage red is still young and developing, dense purple colour, the nose displays notes of blackberry, cherry, nutmeg and intense spice and vanilla scents, a result of 16 months in French oak barrels. The wine is voluptuous and yet seamlessly elegant. Supple tannins complement richness and viscosity. Enjoy this wine with roast leg of lamb with lots of fresh herbs with a spicy-sweet sauce, with barbecue dishes or pasta arrabiata. €7.50

2008 Fikardos Maratheftiko, Fikardos Winery, Pafos Regions, abv 13.5%

New French oak barrels host this wine for 16 months. It displays a deep purple hue and has great clarity. The bouquet offers scents or ripe, well-defined blackcurrant, sour cherries, blackberry and blueberry. Add to that some herbs, spice and smoke. Flavours include notes of dark cherry and ripe plum with a hint of vanilla, some smoke and cocoa dust. Sturdy and firm but approachable. Try with grilled beef burgers or simple grilled lamb chops, grilled fillet mignon, pork belly marinated in red wine and sprinkled with coriander and hard cheese. €10.35

Fikardos Winery, Tel: 26 949814

Kyperounda

Enjoying Kyperounda wines in restaurants is one thing but tasting them at the winery is a sheer joy. The winery is situated in Kyperounda village in the Pitsilia region. At an altitude of 1,400m, it prides itself as sitting at a higher point than any other winery in Europe. Set up in the late 1990s, by 2000 Photos Photiades Distributors joined as a major shareholder, only to be quickly followed by the famous Greek winemaker Boutaris.

The vineyards are located at 1,400m too, again the highest in Europe. Those owned by the winery are planted with Chardonnay, Sauvignon Blanc, Gewurztraminer and Xinisteri. There is Syrah and Cabernet Sauvignon as well as a small vineyard of Merlot. Still, the demands of the winery force it to also buy from local producers, as well as from vine growers in Kilani, and as far as the Paphos region.

On a recent visit we also tasted a promising sparkling wine made from Xinisteri using the Champagne method; it only lacked for my taste a touch of sweetness and a bit more vibrancy. Fine bubbles, light and gentle with apple flavours, it is only available at the winery.

2007 Cabernet Sauvignon, Kyperounda Winery, Lemesos Region, abv 14%

The 2007 is an opaque red with purple rim colour, full bodied Cabernet Sauvignon. The varietal aromas of ripe black cherry on the nose etched with mint sets the tone for enjoyment. The nose and palate is also dominated with blackcurrant and a smidgen of mint and sage invades the medley of black fruits that dominate the palate. Dry, rich and complex while the length is just as impressive with an inky twist on the finish. Serve with steak and kidney pie, T-bone steaks, roast lamb shanks and hard cheeses. €9.80

The Independent in the UK report on the first six months of the year for the Cyprus holidays industry:

Cyprus’s tourism revenue rose 2.2 percent in the first six months, raising hopes the key sector can help revive the recession-hit economy, official figures showed on Wednesday.

Revenue from January to June increased to 578.3 million euros (763.4 million dollars) from 565.8 million euros a year earlier.

In June alone income spiked 11.4 percent to 195.3 million euros from 175.4 million euros a year earlier, the biggest jump in two years.

The average daily amount spent by tourists in June was 73.8 euros and the average stay was 9.6 days.

Swiss were the biggest spenders at an average 105.30 euros a day, while the Greeks were the most frugal, spending just 59.30 euros.

Income from tourism accounts for nearly 12 percent of gross domestic product. It dropped to an estimated 1.49 billion euros last year from 1.79 billion euros in 2008 and 1.85 billion euros in 2007.

Bumper spending by holidaymakers helped the island achieve GDP growth of 4.4 percent in 2007, easing to 3.7 percent in 2008.

The economy retracted by 1.7 percent in 2009, its worst performance since 1974.

The finance ministry expects GDP to grow by 0.5 percent in 2010.

More Cyprus holidays information is available with yourcyprus.info and includes a map of Cyprus

http://www.trivago have recently revealed the top island holiday destinations so far for this summer, and Tenerife is one of them. Trivago is worth visiting to check out hotel prices.

Tenerife, Spain
Tenerife, the number one destination for British travellers, is the largest of the seven Canary Islands, and also Spain’s busiest resort – the island receives 10 million visitors each year. The island’s crowning glory is the Pico del Teide, the third largest volcano in the world, which rises 3718 metres from the base of the island. From its peak, travellers have a remarkable view of the island’s 350km of coastline, tropical vegetation, volcanic craters and lava formations. Tenerife’s wild nature is undoubtedly the island’s best feature, but the island is also well known for its beautiful beaches. The island has a rich birdlife, and many travellers consider the bird park ”Loro Parque“ a mandatory stop. The Carnival of Santa Cruz – one of the world’s largest carnivals – takes place every year in February.

Cyprus
Cyprus is the third largest island in the Mediterranean Sea, and while many associate its name with historical and political divisiveness, millions of tourists visit the island each year for its spectacular sights and attractions. As a result of its turbulent history, Cyprus has evolved into an intriguing and alluring blend of Greek and Turkish identities. The Tomb of the Kings, a network of underground tombs dating back to the 4th Century BC, are one of the island’s most prominent attractions, and the island’s many medieval forts and citrus groves are beautiful to behold. The Karpas Peninsula is also renowned for its breathtaking beaches.

Majorca, Spain
Majorca is part of the Balearic Islands archipelago and is one of Europe’s most popular island destinations. The island is well known for its nightlife and numerous clubs and bars, particularly in the town centre of Playa de Palma and El Arenal. Visitors are drawn to the island’s turquoise blue bays, pristine sandy beaches, antique ruins and historical buildings, such as the Cathedral La Seu and the Palacio Real de la Almudaina in Palma. It pays to escape the island’s touristic heart and venture out into the wild, however; those who do will discover the true essence of Majorca, in the form of idyllic villages, local markets and the traditional Majorcan way of life.

Gran Canaria, Spain
Located 125 miles off the coast of West Africa, the Spanish island of Gran Canaria is often referred to as a mini continent, due to its many different climates. In the south, the climate is tropical and dry; in the north, it is subtropical and dry. The result is a glorious diversity of plant and animal life, giving nature enthusiasts plenty to explore during their stay. Hikers will also appreciate the 2,000 metre high Pozo de las Nieves mountain in the centre of Gran Canaria, which attracts climbers from around the world. Another of the island’s main attractions is the dune beach, located near Maspalomas, a town in the south of the island. Culture lovers should visit the capital Las Palmas in the north of Gran Canaria which has magnificent buildings, such as the Cathedral Santa Ana. Another highlight is the old fortress Castillo de la Luz that is currently used as a museum.

Lanzarote
Lanzarote is the fourth largest island in the Canary Island chain, and was the first of the islands to be settled in 1100 BC. At first glance, Lanzarote’s sparse, volcanic landscape may seem bleak, but for those willing to look a little closer, many amazing attractions are to be found. Lanzarote’s beaches are particularly well noted, and visitors to the Timanfaya National Park can witness the otherworldly beauty of the island’s volcanic craters and lava fields. Unique experiences abound; guests will certainly enjoy the park’s El Diablo restaurant, where food is cooked directly over a volcanic vent, or a trek through the ‘Tunnel of Atlantis’ – the world’s largest submerged volcanic tunnel.

Crete
The island of Crete is probably best known for its legends ties to Greek legends such as the Minotaur and the tragic tale of Icarus and Daedalus. The ruins of the Minoan palace of Knossos, of Venetian fortresses and former trading ports all point to the island’s rich history and cultural legacy. Yet this ancient island has much to offer the modern world as well: Cretan art, literature and music styles (typically performed with a lyre) are very distinct, and have contributed greatly to the diversity and evolution of Greek culture. Visitors to Crete would be remiss if they did not explore the island’s many ruins and heritage sites, and the island’s fresh produce and Mediterranean cuisine will provide a tantalizing treat for the senses.

Interesting statistics from the Foreign Office about some British holidaymakers visiting the island, and reported on by the Cyprus Mail - click through to them here to read the original article and for more of their travel reports.

OVER 200 Britons were detained in Cyprus in the past year as Cyprus ranked 10th among the top 20 countries where British nationals required the most consular assistance, according to a Foreign and Commonwealth Office (FCO) report released this week.

The report said 207 Britons were detained in Cyprus, including 39 – down from 48 in 2009 — on drugs charges, between April 2009 and March 2010.

There were two cases of rape, compared to 10 plus four sexual assaults the previous year.

In all, the local consulate was contacted for assistance in 736 cases.

The island sees some 1.3 million visitors from the UK every year while some 59,000 Britons are permanent residents.

The FCO said 112 people required hospitalisation.

“Younger British nationals in the resort areas, such as Ayia Napa, are often hospitilised due to accidents on hired quad or motor bikes, often involving alcohol,” the FCO said. “Other reasons for hospitalisation involve falls from buildings and fights when under the influence of alcohol.”

The FCO warned that most victims were unaware their holiday insurance will not pay if an accident happens while the person was intoxicated.

“For example, a young male fell from the roof of an apartment block while drunk and fractured his spine but his insurance declined to pay because he was drunk. His family had to pay more than 30,000 British pounds for an air ambulance to the UK,” the FCO said.

The report said FCO staff had also noticed an increase in the number of calls requesting help for Britons who want to return to the UK after several years of residency in Cyprus.

“Britons cite the lack of work opportunities and the economic downturn as reasons for their move, without having made provisions for a life abroad not working out and mistakenly believing the UK government will repatriate them.”

The FCO also warns of the risks of buying property on the island, both in the Turkish-occupied north and the government controlled areas.

“Many British nationals who have purchased property either in the north or south of Cyprus face problems caused by misleading advertising, the failure of developers to complete properties that have been purchased off plan, illegal construction or double selling.”

For the latest Cyprus weather visit yourcyprus.info

The Irish Times has written about a visit to Pissouri Bay.

AS I’M HOISTED off the back of the speedboat by a parachute billowing loudly in the wind, my vertigo suddenly comes to mind. It’s not the best time to remember that I’m not great with heights but, unless I want to make a complete fool of myself by flapping even more wildly than the brightly coloured silk behind me, there’s no way back onto the boat.

I climb higher and higher, close my eyes and wait for the end. Then the parachute falls silent and, as I fly in glorious sunshine high above Pissouri Bay on the south coast of Cyprus, the fear of plunging to my death fades and I find myself enjoying my first paragliding experience.

It is just one of a range of water-based activities offered at the five-star Colombia Beach Resort which sits on the edge of this little known bay. It is, however, the one which best showcases the resort’s finest qualities and one of its weaknesses.

Pissouri Bay is a breeding ground for turtles and even from a height of 200m, little families of the creatures can be seen meandering about on the sea bed, a crystal clear indication of how clean the water here is. From on high, the resort’s remoteness is also striking. Thanks to restrictions imposed by the RAF base nearby, the concrete hotel complexes and strips which have eaten away at the coastline near the island’s resort towns of Ayia Napa and Limassol, are nowhere to be seen.

Its remoteness is also its weakness. The nearest town is a fair hike away so, once you’re here, particularly at night, you are reliant on the resort for entertainment and, at least when I was there, the entertainment was patchy.

The 94-suite resort has been designed as homage to the Cypriot village and the locally sourced stone-clad “houses” draped in flowering bougainvilleas stretch down towards the bay. Instead of a village square, there is a beautiful 80-metre infinity pool, with a swim-up bar.

There are two restaurants – a tavern which sells good quality Greek Cypriot food and the distinctly fancier Dionysus where white-gloved waiting staff serve white chocolate risottos alongside elaborate glazes and palate-cleaning sorbets.

Some of the suites have stunning views of the lagoon-style pool and the shimmering sea just beyond it; others are less well situated and guests who have views of some fairly unkempt patches of grass might be just a little miffed.

Cyprus, one of the larger islands in the Mediterranean, was a British colony until 1960 when it was granted independence for the first time in a history stretching back to the ancient Greeks.

It lasted just 14 years and in 1974, the Turks invaded the northern and predominantly Muslim part of Cyprus. After a brief but bloody conflict, the UN stepped in and partitioned the island. The border remains today as does much of the bitterness.

Many British influences also remain: the Cypriots drive on the left and most speak excellent English, which makes things considerably easier for tourists from this part of the world.

AFTER MY white-knuckle paraglide, I needed a sit down and luckily there’s a sofa close to the shore. Unfortunately, it’s a “crazy sofa” (a large, inflatable tied to a boat parked by the resort’s jetty). This crazy Sofa is hilarious and those of us brave (or foolish) enough to give it a whirl are pulled around the bay at breakneck speed, getting tossed all over the place with the speedboat captain taking a, frankly, unseemly delight in our screams.

After the extreme couch-surfing comes some gentle windsurfing. The resort takes justifiable pride in the sailing and windsurfing classes it offers to children and adults, whether they’re total novices or experts. The resident windsurfing expert is Colin Brown. He’s a methodical, softly spoken Englishman who turned 60 this year.

He also happens to be one of Britain’s most respected political journalists. He was the political editor of the Independent on Sunday and the Sunday Telegraph before he retired and relocated here to ride the waves.

Within an hour I’m a windsurfing god. For three beautiful seconds, then it all falls apart and I fall off the board in slapstick fashion.

Brown may be a good teacher but I am a bad pupil and the only phrase I take in amid all the talk of tacking and jibing is “the walk of shame”. One of the nice things about the bay is its natural safety. If you lose control of the board, you’ll be blown inland and not out to sea, so the worst that can happen is you’ll have to do this walk of shame up the hot sand to the windsurfing school with the board on your back. I’m only spared this because I can’t stay on the board long enough to be blown anywhere. To continue reading the article click here

For today’s Cyprus weather visit yourcyprus.info

The Irish Independent’s travel section has run a good article about the island.

Yamas!’ Zenon Zenonos beams with pride as he lifts a glass of red wine up to the clear blue sky in a lively salute to his guests. A shaft of Cyprus sunshine dances off the rim and ricochets around inside the liquid, like a miniature burst of ruby fireworks.

Zenon is the third generation of his family to become a winemaker. He doesn’t speak English and I don’t speak Greek, but language is no barrier: liberal tastings and rambling tours of his winery do the talking for us, and the Cypriot love of tradition is plain to see: old photographs, grape crushers, barrels and an extensive, if somewhat out of place, collection of icons of the Virgin Mary set the scene.

The tradition continues in the naming and labelling of the Zenon wines: a Cabernet Sauvignon named after his grandmother, Vassilia, and a blend of Shiraz and a local grape, Maratheftiko, named after his grandfather, Ioannis Michael. The label recounts how he was a vine-grower and wine producer renowned in Omodos not only for his love of producing the wine but also drinking it. Having tasted it, I can’t blame him for his weakness.

Zenon takes great pleasure in showing visitors the 700-litre clay container known as a pitharia, used in the past for fermenting grapes.

The huge pot was handmade by Vassilia and was the only dowry she brought with her when she married his grandfather. The jug was filled with grape must, sealed with a marble slab and then left to stand for two weeks, before the wine was strained through baskets to clarify it and remove impurities.

Although winemaking techniques have moved on, tradition is a word that crops up again and again when you visit Cyprus. Here, the people value old skills, old recipes and old ways. Things that we threw away in our rush towards modernisation have been dusted down and given a new life as tourist attractions on the island.

At the other extreme of tourist attractions, the ’strip’ in Ayia Napa is what you might expect: Nightclubs with Disney-esque themes soil the townscape. Plastic dinosaurs soar 30 feet into the sky and mock medieval castles and cruise-liners jostle with each other for space.

But the binge drinkers are nowhere to be seen once the sun comes up. The resort takes on a completely different character in the daytime. It’s an ancient monastery town — with one of 35 active monasteries on the island — and a historic centre that’s perfect for quiet strolls.

I stayed at the four-star Nissi Beach Hotel (nissi-beach.com) — a welcoming place, reassuringly free of clubbers, with stunning gardens that lead on to the beach and two resident pelicans who feature in nearly every guest’s holiday snaps.

Cyprus is known as the island of saints, and religion is a big tourist attraction. The island boasts a hagiography of more than 300 sacred individuals. Tourists come from as far away as Japan to follow in the footsteps of St Paul, and 10 ancient churches in the mountainous Troodos region are on the Unesco World Cultural Heritage list because of the stunning paintings which adorn them.

Of course, the other great Cypriot religion is food: tables groan under the weight of salads, vegetables, fruits, fish, meats, cheeses, olives, almonds, figs, beans, chickpeas, dates, herbs and honey — all locally produced. Cyprus potatoes, so familiar in our own supermarkets, are grown all year round.

The traditional meze is an endurance test, albeit an undeniably pleasant one. Plate after plate of meat, fish and halloumi cheese is brought to the table with a flourish by the owners of intimate restaurants who treat food, and the way it is served, as sacred.

At Andreas & Melani restaurant in Kalymnos (also known as Governor’s Beach — in colonial days, the British governor commandeered the beach for his own private bathing spot), I sat in the shade of a wooden veranda to the biggest feast of fish I have seen: red mullet, cod, whitebait, crab claws, calamari, octopus, swordfish and sea bream, among other dishes. Gaby Hamann, manager at Andreas & Melani, says that the restaurant prides itself on its local fish dishes and has built up an international clientele, though most Irish tourists have yet to discover its delights.

The most striking thing about a visit to Cyprus is how easy it all is. Everyone speaks English. They drive on the left. The euro is the national currency. The tap water is drinkable. Prices in restaurants and taverns are reasonable. And the weather is superb: sunny days to spend on the beach and balmy nights ideal for strolling around the towns, with just a hint of a sea breeze to keep you comfortable. And so much of this island is still unspoiled.

In Omodos, a quaint village near the centre of the island built from the local honey-coloured stone, I visit Stou Kyr Yianni tavern run by the ebullient host Stavros Zenonos. It’s less a restaurant and more a labour of love. Named in honour of Stavros’s father, Yianni, it’s an ancient village house that has been sympathetically restored and extended, and has now been declared a listed building by the government.

According to Stavros, there is a constant flow of Irish guests here and many of them return each year. “I also get some Irish people living on the island who bring their overseas guests here,” he says. “I have been told the reason they come to my place is that they want a meal with traditional Cyprus ambience.” There’s that word again: tradition.

Cyprus was part of one of the oldest civilisations in the world, and turning any street corner can instantly transport you back through the ages. On an anonymous hillside in Larnaca, between Lefkosia and Lemesos (Limassol), lie the remains of a unique walled Neolithic settlement, which is known as Choirokoitia.

Today, traffic whizzes past on the busy road below, but until this village was founded in 6,000BC by the Aceramic people, the island had been uninhabited. A steepish climb up the hillside in wilting sunshine rewarded me with a view of the ruins of dozens of flat-roofed roundhouses grouped together in a way that proves these settlers worked collectively.

Some of the ‘houses’ have been reconstructed at the top of the hill, where you can find out about the Aceramic civilisation’s rather disturbing habit of burying their dead under the floor while continuing to live overhead.

Happily, that’s a tradition that the Cypriots have chosen not to continue. Nearby is the four-star Elias Beach Hotel (kanikahotels. com), where I also spent a few nights. Right on the water’s edge, this hotel is a favourite for seaside weddings and honeymoons. It’s also an ideal base for exploring Limassol and the surrounding area.

As a sunshine island, Cyprus has a well-deserved reputation for its beaches. It’s such a compact island that you are never more than an hour from a strip of pristine sand and crystal-clear water. But there is more to the coastline than just sand.

At Cape Greko, on the eastern corner of the island, spectacular sea cliffs gaze serenely down on azure seas, as tall-masted sailing boats ride at anchor in the gentle swells. Daredevil divers plunge from the cliffs into the clear waters below. These cliff walls are punctuated by dark, brooding sea caves, hewn by the forces of nature from the rock over millennia. And shards of ancient pottery, wrested by stormy seas from ancient sunken wrecks, dot the soil under your feet.

Cyprus has around 2,000 different types of plant, 140 of them native to the island, including 55 types of orchid. But you will also find roses in great abundance on the slopes of the mountains close to the centre of the island, where they are grown with grape vines.

Legend has it that bees — essential to pollinate the vines — may be drawn by the smell of the roses. But these roses are also used to make a powerful, traditional brandy, which will have you dancing on the tables in one of the tavernas after a couple of glasses. But be warned — the hangover the next morning is like nothing you’ve experienced before. To read the full article click here

For Cyprus hotels visit yourcyprus.info

If you’re in Cyprus between the 26th of July and the 1st of August this summer, the Koumandaria Festival may be worth attending, report Thomas Cook Holidays.

The locals of the Kourris Valley, one of Cyprus’ better known wine producing areas near Paphos, celebrates the wine called Koumandaria with this annual festival. You are guaranteed to fall in love with this sweet, amber-coloured dessert wine. The main participating villages are Alassa, Agios Georgios, Doros, Laneia, Monagri and Silikou.

The ancient Greek poet Homer already mentioned a sweet wine produced in Cyprus, and scientists are fairly certain that Koumandaria is produced on this island since 4000 years ago. However, it got its name from the Gran Commanderie, an area surrounding the well preserved Kolossi Castle west of Limassol. This castle became the headquarters (Commanderia, Koumandaria) of the Knights of Templars in the 12th Century. Thanks to the knights, the wine became famous during the time of the Crusades. After all these centuries, it is still a popular drink with both locals and tourists.

Even though Cyprus is a warm weather destination all year long, the summers here are not as intensely hot as they are in other regions of the Med. August temperatures rarely climb higher than 32 C. Summer rain is nearly non-existent and humidity is also very low. Sea water in Paphos is warm throughout the summer months. Winter in Paphos is fairly mild with temperatures normally no colder than 10 degrees. However, winters in Paphos tend to be rainy. Late spring and early autumn are the best seasons to visit this island when it comes to the weather, but the majority of tourists flock to Paphos in July and August and they hardly ever complain!

For those who have booked flights to Cyprus the Arkadia Festival will be an interesting event. This festival celebrates traditional Cypriot hospitality with live music, traditional dancing and wonderful Cypriot food.

For the latest Cyprus weather visit http://www.yourcyprus.info

Thomas Cook Holidays offer both flights and accommodation for the island.

Incoming revenue from Cyprus’s key tourism sector plunged 17.1 percent in April when the eruption of the Icelandic volcano severely disrupted flights across Europe, official figures showed on Thursday.

Last month at least 20,000 holidaymakers failed to make it to the eastern Mediterranean island, even though both of its international airports remained open. Total arrivals in Cyprus in April were down 23 percent.

More than 350 flights between Cyprus and Britain and northern Europe — the country’s major tourism markets — were cancelled during the mid-April volcanic ash cloud alert.

In April, tourism revenue dipped to 89 million euros, down from 107.4 million in the same month of 2009. Tourism income has been in steady decline since December 2008.

Income from tourism, which accounts for nearly 12 percent of gross domestic product, dropped to an estimated 1.49 billion euros for the whole of last year, down from 1.79 billion euros in 2008 and 1.85 billion euros in 2007.

For the four months ending in April income fell 6.1 percent to 218.2 million euros from 232.3 million euros during the same period in 2009.

The average daily amount spent by tourists in April was 62.7 euros and the average stay was 10.2 days.

Swiss were the biggest spenders at 105.8 euros a day, while the Greeks were the most frugal, spending just 50.7 euros a day on average.

Most tourists to Cyprus come from fellow recession-affected EU countries, especially Britain, Greece and Germany.

Bumper spending by holidaymakers helped the island achieve GDP growth of 4.4 percent in 2007, easing to 3.7 percent in 2008.

On the back of poor tourism receipts, the economy retracted by 1.7 percent in 2009, its worst performance since 1974.

The finance ministry expects the economy to grow by 0.5 percent in 2010 but the Cyprus central bank has warned the downturn could continue until 2011.

Cyprus is currently trying to reduce a fiscal deficit that ballooned to 6.1 percent of GDP in 2009 — double the EU’s permitted ceiling of three percent.

For Cyprus flights visit yourcyprus.info

Holiday islands such as Cyprus welcome holidaymakers with open arms, but with increasing environmental awareness many of them are hoping to address any damage done while people visit.

The campaign to get Cyprus greener has started in Paphos, and aimed initially at those taking self catering holidays with Thomas Cook Holidays, who with the Travel Foundation launched the initiative.

A press release recently explained what they were doing and why:

A campaign to reduce plastic waste and help keep Paphos green has been launched by Thomas Cook UK & Ireland in collaboration with sustainable tourism charity, the Travel Foundation and the Cyprus Sustainable Tourism Initiative. This summer, self-caterers enjoying Cyprus holidays with Thomas Cook will be given reusable cloth bags to use instead of plastic bags. Local hotels will also receive advice and guidance on how to minimise plastic waste.

The scheme has been designed to reduce the 2,000-plus tonnes of plastic bags that are used in Cyprus every year. Many of these bags and other plastic items end up in land-fill, where they slowly break down into smaller particles that can then contaminate the soil and waterways. The organisations hope to help protect the environment by reducing the amount of plastic used in the resort. To promote the initiative, those who use the bags when shopping will have the opportunity to enter a draw to win a voucher for £200 off their next Thomas Cook holidays.

Hotel staff and guests will also receive advice on how to reduce plastic waste. The organisations have developed an in-depth plastic waste reduction programme, which will involve approximately eight Cyprus hotels.

Andy Cooper, Director of Government and External Affairs at Thomas Cook, said: “We’re delighted to be working with the Travel Foundation on a great cause which will go some way to protect the island’s environment. With the support and involvement of customers, resort representatives, hoteliers and local businesses, we’re hoping that this campaign will be a huge success.”

Julie Middleton, the Travel Foundation’s Industry Programmes Manager, said: ‘By taking simple actions such as using cloth bags for shopping and reusing plastic bottles holiday makers can help keep Cyprus clean and green. With over 2 million tourists travelling to Cyprus every year, small changes made by individuals can have a significant impact on the environment. Selected supermarkets, hotels and self-catering properties in Paphos are supporting the campaign and we hope that local people will get involved too.’

All very encouraging for those who believe in global warming and want to do their bit for the environment.

For more news and travel information about Cyprus visit yourcyprus.info Independent comments from holidaymakers who are on the island now are available with social media like facebook and myspace

An interesting article appeared recently in a Canadian newspaper:

“It’s sand blowing off the Sahara Desert,” says our jeep safari guide, George Ioakim, of the periodic dust storms that gust across the Mediterranean, blanketing the island “for a couple of days, once-or-twice a year.”

We’ve now witnessed the chaos caused by Iceland’s volcanic ash clouds. But I’m still amazed to think an African sand storm, from nearly 1,000 kilometres away, can make my eyes water here in Cyprus.

And while the sandy sky isn’t great for taking pictures of the usually stunning views, beautiful beaches and dramatic rocky coastlines of the rugged Akamas Peninsula, or of the rolling foothills of the Troodos Mountains,

the eerie ambience is perfect for mystical tales of a legendary goddess, and for exploring the shrouded isolated nature of one of Cyprus’s last remaining wildernesses.

“What does that smell like to you?” asks our guide, the sweet-smelling blossoms of sour orange tree growing wild on the side of the rutted dirt road, and wafting through the jeep windows. “For me, it smells like paradise,” he says, fondly recalling childhood memories of his mother using the sour orange for everything from treating ailments, to skin care, to making tasty sweet preserves — a Cypriot gift shared only with special guests.

“What people remember is what they can taste and what they can smell. That’s what they keep in their memories,” says Ioakim, now offering us the spicy pods from the pepper and carob trees that line the roadside.

“We’ll eat anything that’s green. And almost anything that moves,” laughs our nature-loving guide, picking some wild asparagus for us to try next.

Today’s jeep safari adventure takes us across the island’s “wild west”; leaving the ancient city of Paphos, travelling through rural countryside and mountain plateaus draped in wildflowers, hiking through dramatic gorges (hoping for a glimpse of endangered wild Cypriot mouflons; the shy curved-horn sheep were nearly hunted to extinction by the 1930s), exploring picturesque old villages and learning about ancient legends.

“It is said the peninsula is named after the Greek hero, Akamas, who arrived in Cyprus after the Trojan War,” our guide says as he recalls the legend that dates to 3000 B.C.

“Akamas is also where Aphrodite met Adonis for the first time, and fell in love,” he continues with another romantic legend of the moss-covered Baths of Aphrodite grotto, where the Greek goddess reputedly first spied her lover.

“All around us are Aphrodite’s tears over the death of Adonis,” he says, pointing out the delicate, pastel, fragile anemone flower blossoms that come in all colours of the rainbow. “Aphrodite’s spirit of love, beauty and gentleness surrounds us here in Cyprus.”

Sunny waves of bright yellow daisies and brilliant splashes of blood red poppies, carpet the countryside — wild cyclamen peep their pink heads out from underneath rocks and stones.

According to our guide, there are almost 2,000 species of flowers in Cyprus, more than 100 of those unique to this Mediterranean island. About 14 varieties of orchids alone can be discovered throughout the 250-square-kilometre peninsula, including the tricky Cyprus Bee Orchid.

“These plants do not have nectar to attract insects, so they trick the male bee into trying to fertilize the well-disguised orchid, by looking much like female bees.”

Ioakim shows off his own pollinating skills on a Monkey Orchid, demonstrating what those busy bees are up to, by gently taking the pollen from one pretty pink orchid and placing it on the next.

Handy nameplates list the flora growing along the nature trail heading into the Avakas Gorge — cypress, junipers, lentisk, giant reed and olive trees.

The Avakas River has been carving its way through this dramatic canyon for millions of years, whittling a windy gorge, towering 25 storeys, and in some places, just three metres wide. At one point, the tops of the gorge walls almost touch, forming a lovely limestone archway.

“It is believed that these rock formations represent parts of the African continent, colliding with the European continent millions of years ago,” says our guide, as we scramble over ancient boulders, wedged between the soaring limestone cliffs. “I guess you could say that our island, like the goddess Aphrodite, rose out of the depth of the sea.”

We jump back into the jeep for the short, bumpy ride over a rutted dirt track to Cape Lara. Secluded stretches of gorgeous white sand beaches curve along the cape — one of the few remaining Mediterranean nesting grounds for endangered green and loggerhead sea turtles.

During the summer nesting season, volunteers of the Lara Turtle Conservation Project are hard at work creating a safe haven for these now-protected sea turtles.

Ioakim puts the jeep in low gear, as we wind our way up through the foothills of the Troodos Mountains to explore the old stone villages along the spiny ridge of the Akamas heights.

Passing the stone ruins of what was once a shepherd’s cabin, our guide explains that while there’s still some small-scale farming of goats in this most sparsely populated area of Cyprus, the charming old villages up here are dwindling in population as the young people migrate to the larger towns to work.

Cyprus agritourism is bringing new life to these dwindling mountain villages, giving visitors a chance to soak in the peaceful atmosphere and authentic Cypriot culture, and to meet some wonderful local characters.

Exploring the beautiful village of Kathikas, I take a peek at Loxandra’s House — one of Cyprus agritourism’s charmingly restored traditional houses for rent. A rustic stone courtyard leads to several apartments, where from the upper balcony, there’s a sweeping view across Kathikas’ rolling patchwork of vineyards, all the way out to the sea.

Recent archaeological excavations in Cyprus confirm the thinking that wine has been produced on this island for almost 5,000 years. In fact, the island nation may well be the cradle of wine development in the Mediterranean — from Greece, to Italy and France.

Kathikas has two wineries located along one of the six “Wine Routes” of Cyprus. The region is best known for its white varieties, including a local wine made from the native Xynisteri grape we get to sample during a tasty taverna lunch.

Meat meze (starters) are on the menu — a Cypriot smorgasbord of “little delicacies” that keep coming and coming … I lost count after 25 different dishes! To read the full article click here

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