Low-cost scheduled flights
From 01/04/2023 to 29/04/2023
From 02/05/2023 to 30/09/2023
From 07/10/2023 to 28/10/2023
5 good reasons to go to Paphos
To see / do
Culture and History
Archaeological sites in Paphos
UNESCO Heritage sites offer magnificent and superbly preserved mosaics of scenes from Greek mythology. Explore also the Tombs of the Kings, named for their imposing size. They are actually the resting place of rich aristocrats who lived on the island in the 3rd century BC.
Petra Tou Romiou
This huge rock is said to be the birthplace of Aphrodite.This site is divinely beautiful, with milky blue waters and a fabulous sunset.
Almost all but the foundations of this 4th-century paleochristian religious edifice were destroyed during the Arab Invasions of 653. You can still admire marble columns and several original mosaics. Saint Paul's Pillar is also here, where legend says the saint was bound and whipped 39 times before converting his torturer to Christianity.
Agios Neophytos Monastery
This monastery set in lush greenery in the heart of the mountains over Paphos is a genuine haven of peace and calm. Visitors can explore its hermitage, small museum, gardens, basilica and four cave dwellings which are home to rediscovered 12th-century frescoes.
Accessible from the Agios Georgios beach, this is a delightful destination in the heat of the summer. You can explore around 3 kms of canyon in the shade of impressive rocky walls and blocks of stone. The most adventurous can continue the climb to the top.
This is one of the most unspoilt areas of Cyprus, where sea turtles lay their eggs on idyllic sandy beaches. The undersea caves of the cliffs are home to monk seals. To be explored ideally on foot or by bicycle.
To accompany a drink or eaten directly as a meal, meze are an assortment of small dishes which are a perfect introduction to local specialities. Cypriot cuisine is a rich blend of mouthwatering Greek and Oriental flavours, but also includes classics such as tzatziki and hummus.
This salted goat's and ewe's cheese is a great Cypriot speciality. It is generally served fried or grilled, because it does not melt, but can also be added to a green salad and many other dishes.
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