Anogyra sits in the carob country west of Limassol and is known for one thing: pasteli, the chewy sweet boiled down from local carob syrup and still made in the village.
The village sits in the low carob-and-olive hills between Limassol and Paphos, on the ground that grew the pods once shipped out as Cyprus's black gold. Anogyra is where that trade survives at human scale: the carob is still pressed and boiled down to syrup and rolled into pasteli in a house near the square, and the ruined Holy Cross monastery stands in the fields on the approach road, a few hundred metres before the first houses. It is a half-day of one honest craft, an olive park, and a quiet church, not a long list of sights.
The durable layer leads when the events feed is quiet, these are open whatever the calendar says.
A folk heritage museum in a former Turkish Cypriot school in Anogyra.
All 1 listed event in Anogyra, soonest first.
Quiet up here this week, there is more on across Limassol District.
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Anogyra is about 45 minutes west of Limassol toward Paphos, up in the low hills off the B6.
Pasteli, the carob-syrup sweet, is the village trade; a small pasteli and carob workshop shows how it is boiled and rolled.
The land around the village is old carob and olive country, with an olive park a short drive off.
A chewy sweet boiled down from carob syrup, sometimes with almonds or sesame; Anogyra is the village most associated with making it.
Events refresh daily from Cyprus Now's live index · Last updated 8 August 2026