Home cooks and high-end restaurateurs alike have taken to hedgerows and beaches to forage for wild herbs and sea vegetables over the past couple of years. But 60-year-old George Demetriades, the larger-than-life owner of Seven St. Georges Tavern, just outside Cyprus’s Paphos, has been serving up incredible meze based on the flora in the woods and fields around the area he grew up in for the past 20 years. “I’ve foraged for food since I was a little boy. That’s how I grew up, as a hunter-gatherer for healthy food,” Demetriades said.