A Guide to the Raki Table: How to Choose the Right Raki
What is "göbek" raki? What makes fresh-grape raki different? The finer points of the raki table and the selection on our shelves.
Raki isn't just a drink, it's a whole dining culture. And it fits right in on Cyprus: fresh fish, meze and the seaside... Here's how to choose the right bottle.
What's the difference between types of raki?
Classic Yeni Rakı is the standard, with a balanced aniseed profile. Tekirdağ is smoother and more aromatic; "göbek" (heart-cut) rakis such as "Altın Seri" are bottled from the most refined middle part of the distillation. Efe Yaş Üzüm, distilled from fresh grapes, gives a rounder flavour. You'll find them all on our raki shelf.
How is raki served?
Raki first, then water; ice last (or not at all). The ratio is up to you, but 1:1 is a good start. Chilling the glass in the freezer makes a difference on summer evenings.
What goes with raki?
White cheese and melon is the classic; roasted peanuts and mixed nuts make easy meze. If you're planning a bigger spread, take a look at our snacks shelf.
Is raki good value in Cyprus?
Generally, yes — thanks to TRNC taxation, raki usually costs less here than on Turkish shelves. See the category page for current prices, and place a quick order for delivery across North Cyprus.
