Anogyra

Carob was called the black gold of Cyprus and Anogyra was one of the villages that lived on it, boiling the pods down to syrup and setting it with almonds into pastelli, a hard toffee. Production nearly died out and has been deliberately revived here: a family mill makes pastelli by the old method and a small museum in a restored building explains the crop, the presses and the trade. The village around it is stone-built and quiet, with an olive park and a ruined monastery nearby.

What to look for

• The pastelli mill - carob syrup boiled and set with almonds by the traditional method.
• The carob museum - presses, tools and the history of the crop.
• The stone village - lanes of old houses, largely restored.
• Timios Stavros monastery - the ruined monastery on the edge of the village.

When to go

April to November is the comfortable season. The mill and museum keep limited hours and are best visited mid-morning. Carob harvest in late summer is when the village is busiest.

What to expect

This is a small village and the whole visit takes two hours. Opening hours are irregular and a wasted trip is possible without calling ahead. There is little else in the immediate area.

Nearby

Pissouri is southwest on the coast, and Limassol is east.

Key facts