Tucked between the slopes of the Five Finger Mountains and the Mediterranean Sea, Lapta — historically known as Lapithos or Lambousa — is one of North Cyprus’s most fascinating small towns. Just west of Kyrenia and north of Selvili Tepe, its lush patchwork of lemon trees, ancient ruins, and spring water makes it both timeless and inviting. For those seeking plant-based options in North Cyprus, Lapta also delivers: with generous and absolutely delicious breakfasts, meze spreads, adaptable menus, and seaside plates as big as the local legends.
A town with more names than most people have nicknames
Over the centuries, Lapta has been known as Lapithos, Lapethos, Lapata, and Lambousa – each a breadcrumb in a long, winding history. Some say it was founded by settlers from Greece around 1300 BC; others believe Trojan War heroes built it after returning home. By the time it became one of Cyprus’s nine original kingdoms, Lapta had its own kings, trade ports, and minted coins.
Under the Romans and Byzantines, Lambousa — “the brilliant” — thrived as a glittering coastal city. That is, until the 7th-century Arab raids. To protect themselves, residents moved uphill, dismantling their seaside homes stone by stone to rebuild inland. Those repurposed stones still form the bones of modern-day Lapta.
The springs that never sleep
Lapta owes its lushness to Başpınar, one of only two springs in Cyprus that flow year-round. This steady water supply has kept the town green since ancient times, feeding its lemon orchards, gardens, and abundant tables.
Ruins with a sea view
Down by the coast, you can wander through the ghostly remains of Lambousa: rock-carved Roman fish tanks, ancient tombs, Byzantine churches, and the legendary King’s Pool. This is also where the world-famous “David Plates,” intricate early Byzantine silver treasures, were unearthed — now displayed from Nicosia to New York.
Lapta today: history meets holiday mode
Modern Lapta is the kind of place where you can take a cliffside swim, browse hand-made lacework, hike pine-scented forest trails, and still make it back in time for a slow seaside lunch. It’s history without the museum fatigue and relaxation without the boredom.
Eziç in Lapta: the restaurant that knows our order
Whenever we visit family and friends here, there’s a high chance someone is ordering from Eziç. They’ve mastered the art of feeding our plant-based preferences without making us feel like a special-request burden.
Despite their reputation for accommodating us veggie-lovers, Eziç actually began as a grilled chicken takeaway in Kyrenia! Founded by Mehmet Eziç in 1990, they began in 1990 as a tiny grilled chicken takeaway in Kyrenia, founded by Mehmet Eziç. It’s now one of Northern Cyprus’s most recognized restaurants, with branches in Nicosia, Famagusta, and more. The Lapta location has the bonus of being right by the beach, which makes lingering over a meal dangerously easy.
And yes, they serve plant-based options worth a trip on their own. We loved their breakfast options, but lunch is where my favourites shine: the lentil salad (without chicken) and the zucchini fritters – crisp on the outside, tender inside, perfectly seasoned. The plates are huge, so pace yourself or plan for leftovers.
And next time, I’m packing swimsuits. Growing up, we’d swim until lunch, eat lunch made with the freshest ingredients, swim again, then eat some more before heading home. This place brings that rhythm back.
Plant-based eating in Northern Cyprus
While fully vegan restaurants are still rare outside major cities, the plant-based scene is expanding. Nicosia has dedicated spots like Green Lotus and Grön Vegan Yard; Famagusta boasts VegAda, and Roots Bar in Iskele offers solid vegan choices. Traditional Turkish Cypriot dishes can often be made vegetarian, or even vegan, with minor tweaks. Just double-check, as yoghurt, cheese, or meat-based broths sometimes sneak in.
If you’re looking for a blend of history, coastal beauty, and generous plant-based dining in Cyprus, Lapta delivers. Just be warned: the ruins may be ancient, but the portion sizes are absolutely modern.
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