Mauritius in Lindos

The Mauritius at Lindos of Rhodes is probably the first tavern in Greece that for more than half a century stood out for its gastronomic point of view: "We highlight our local cuisine".

And of course this choice was rewarded not only by her audience, but also by dozens of awards which received the corresponding praise reviews in the world's largest magazines (Stern, New York Times, The Mail, Esquire). These awards as well as a number of photos with great personalities (Onassis, Niarchoi, Goulandrides, Pink Floyd, Anieli) or actors (Yul Briner, Barbra Streisand, Gregory Peck, David Niven, Anthony Quinn, Anthony Quinn by Anthony Quinn) the tavern and enjoyed the food of Mauritius are discreetly hung on a wall, so that young people know where they are.

The restaurant of Mauritius operates in the central square of Lindos, 55 km from the city of Rhodes. For the first time opened its doors 1912 by his grandfather Mauritius during the Italian occupation and 21 years later (1933) he was transferred to his current position.

The restaurant is essentially a large courtyard with impressively off-white Arabic-style crucifixes at the entrance, and the rest is an open pebbled courtyard covered by the refreshing shade (so necessary for hot summer days) created by the foliage of my arbors and meadows.

The modern "Mauritius" ο Dimitris Mavrikos (studies of Hotel Business) and o Michalis Mavrikos (Economics at the London School of Economics) continue to this day from the 1980s, the long family tradition.

In the menu of Mauritius, except for some conventional ones. but exquisite dishes (sea bream, swordfish, salmon, mayatika, lobsters from the sea and bon fillets, steaks from meat) stand out Greek and Rhodesian dishes (with the corresponding Italian touches!) among which:

• chickpea puree with orange juice and garlic, giants with carob honey,
• sautéed manouri with basil and pine nuts,
• cuttlefish with its ink and sweet wine,
• risotto with cuttlefish ink,
• linden shrimp fried wine,
• swordfish fillet with caper sauce,
• grilled chicken with rosemary,
• squid with squid and soutzouki,
• lamb fillet with kumquat sauce,
• rabbit with tomato, olive paste, wine and thyme,
• rooster wine with light tomato sauce.

Naturally Mauritius steals the hearts of visitors who despite all their dozens of awards and the prestige they have gained, impressing with their dishes the foam of European society, are there every day and serve those who honor them, with care and modesty, doing everything in their power to thank them .