Libyan cuisine is a mixture of Arabic and Mediterranean, with a strong Italian influence. There is an abundance of dates, oranges, apricots, figs and olives. Hotel restaurants offer international cuisine. Seafood in Tripoli is particularly good. Most restaurants have table service, and although food is traditionally eaten with the right hand only, knives and forks will generally be available. Most restaurant meals are consist of soup, salad, a selection of meat or fish dishes, vegetables and tea or coffee. There are very few restaurants outside the towns.

Things to know: Alcohol is banned in Libya.

National specialities:
• Shorba Libiya (a spicy lamb and tomato soup).
• Couscous.
• Ruuz (a rice dish with a variety of spices, meat and vegetables).
• Rishda (traditional pasta dish with chick peas, tomato and onion).
• Bazin (hard paste, made from barley, salt and water).

National drinks:
Libyan tea is served thick, in a small glass, often accompanied by mint or peanuts.

Tipping: A tip of 10 to 20% is usually included in hotel and restaurant bills.

Nightlife is very limited in Libya. Coffee shops and tea houses stay open late at night. There are cinemas in major towns, some showing foreign films. There are no theatres, nightclubs or bars. Many towns and cities put on a festival with traditional dancing and music.

Souks in the main towns are the workplaces of many weavers, copper-, gold- and silversmiths and leatherworkers. There are numerous other stalls selling a variety of items including spices, metal engravings and various pieces of jewellery. Other local craft specialities include the famous embroidered Ghadames slippers, pottery from Gharian, trays and baskets made from palm leaves, and leather bags and belts.

Shopping hours: Sat-Thurs 0800-1330 and 1600-2000, Fri 0900-1200.