Cyprus

In the Eastern corner of the mediterranean, nestled between Europe, Africa and Asia, lies the sun-drenched Island of Cyprus. So close to Lebanan and Israel, but so different in culture.
I chose a package trip with Thomas Cook originating at Gatwick. Since I'd never been to Cyprus before, selecting a destination was very much a random affair. Because of scheduling, I ended up in Limassol, which is between Pafos and Larnaca.

Cyprus has lots of rugged, rocky, hills, but don't expect to see much grass. My hotel, The Arsinoe Beach Hotel, is rated as a three star, and provides two swimming pools, two large dining rooms and lots of delicious food and entertainment. The beach, across the main road, is sandy and has the colour of cement. I'm told that other areas have the regular sand we know and love well. A ten minute hop on a local air-conditioned bus, will bring you into the old town of Limassol.

After years of occupation by the Ottomans and British among others, It's the British influence which has left the most visible imprint. Sadly, since 1974, the Turks still occupy the Northern part of Cyprus. I was surprised to learn that Limassol does not have an airport. Access is by luxury coach, either from Pafos or Larnaca, and normally takes one hour.

I joined a PAL free day-trip to Pafos called the "Blanket Trip", and consequently, listened to an hours worth of information about bio-cell bedding and Merino wool blankets. At the end of this presentation, I had to be awakened from my sleep. Somehow, I subconsciously absorbed all of this and am now able to sleep soundly - thank you PAL. Pafos has more of a small town feeling in comparison to Limassol.

To see some of the places of interest, try the red double-decker sightseeing bus located next to the harbour. Your choices for eating out are many. I now eat breakfast Greek-style; lettuce, tomato, feta cheese washed down with copious amounts of coffee. Cyprus also produces wine, brandy and beer.

I was fortunate enough to be invited on a tour of the local brewery and winery. KEO really pulled out all the stops with their selections of red and white wines, four or five full bottles to each table. And when those bottles had been finished. KEO brought out more. Well done KEO.