In the tiny village of Büyükkonuk in Northern (Turkish-speaking) Cyprus, we recently got to hang out in a paddock with a shepherd and his sheep, clamber through perfumed bushland to collect wild herbs (thyme, oreganos, sage, myrtle, and fennel), and learn how to make local feta and olive bread with the village baker. In the cosy sandstone home of our hosts, Ismael and Lois Cemal, we warmed ourselves by a pot-bellied stove and ate a delicious dinner of baked rabbit with vegetables, both from their own garden. The couple are the architects of a project that has established eco-tourism in Northern Cyprus and turned little Büyükkonuk into the area's first eco-village. Driven by a desire not to see Northern Cyprus go the way of the South with its ugly mass tourism development, and disappointed by the readiness with which their compatriots are selling their farms to developers, Lois and Ismael devised a plan. First they turned part of their property into a B&B, providing simple accommodation in a traditional stone house. Next they trained as tour guides and offered a range of activities intended to give people a taste of life in a working village, from donkey treks through the countryside to olive picking 'tours' followed by picnics in the groves. After winning a scholarship at the University of Turin to develop the project further, Ismael set about bringing the rest of his community on board. He encouraged his neighbors to rebuild their crumbling stone houses, transforming them into B&Bs, and applied for funds to reconstruct historic town buildings for community use, like the restoration of an old olive press and the creation of a public square, which Ismael is overseeing. The hope is that if the villagers can see how they can make a living carrying on the traditional way of life they have for centuries then they won't sell out to big business and their village life won't disappear. A stay at Büyükkonuk is a must if you're the kind of traveller seeking more authentic experiences and the opportunity to participate in the everyday life of a working village - or if you've ever wondered what it is exactly that a shepherd does. If you're flying Jazeera Airways over the next month, take a look at our longer feature story on Lois and Ismael's eco-tourism project in J Magazine, the airline's in-flight read.
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Strolling with shepherds and olive-picking picnics: an eco-tourism experience in Northern Cyprus
Posted by BEST TRAVEL GUIDE on Saturday, March 8, 2008
I’m reminded of how appealing traveling off-season can be, as we travel around Cyprus updating a guidebook. There’s something about clambering across archaeological ruins devoid of tourists, hiking along an empty nature trail through silent scenery, or sitting at an al fresco café by the sea on a cold, windy day, the wild sea crashing on the sandstone sea walls of the port. Generally seen as a summer destination for English tourists, the little island of Cyprus is undergoing a travel revolution of sorts. In the south in Greek-speaking Cyprus, there are chic new boutique hotels, fine dining restaurants, fascinating new shops, and stylish cafés and bars. While some beach resorts are closed for the winter, it’s a great time to book into a boutique hotel such as the Londa Hotel or more plush accommodation such as that of the Four Seasons, and experience the island’s urban delights with the locals – and without the masses of tourists. The south is also home to some truly spectacular countryside, from the pine forests of the Troodos Mountains to the isolated Arkamas Peninsula (pictured), the former of which we’ve criss-crossed half a dozen times during our research, often not seeing another car for hours, and the latter which we hiked early one morning last week. In the north in Turkish-speaking Cyprus, a welcoming trend is toward eco-tourism and sustainable travel and in the village of Buyukkonuk, near the Karpaz peninsula, Lois and Ismail Cemal offer guests at their small B&B a chance to experience the everyday life of this working village. You can take a walk with a shepherd as he takes his sheep out to graze on the lush grasses under the olive trees, go on a walk along the ridge of the craggy limestone mountain range and pick wild herbs, or learn how to bake local olive and halloumi bread with one of the village bakers. It’s a fabulous time of year to simply hire a car and make your way around the small island at your own pace. The weather is mild, the air crystal clear, and the light crisp and clean, defying the fact that it’s winter.
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