The main feature of the cuisine of Rhodes is the use of cumin which is the largest in Greece. It is no coincidence that cumin is called a distant scent and that the most important books written about gastronomy of the island (George Troumouchis-Costas Kapsanakis) has the title "Long smell - The culinary heritage of Rhodes".
From the appetizers offered by the cuisine of Rhodes stand out the Rhodesian pitaroudia, the zucchini meatballs, the vlita and the gillini yachni, the stuffed of all kinds (tomatoes and peppers, zucchini flowers), the karavolos (snails reddened with plenty of onion or ), entrades with meat and vegetables, the goat in the pydiak (narrow and tall clay hoop), the chicken with oatmeal, the lacana a delicacy from Lindos (goat cooked with oatmeal) and chicken with Turkish delight (a type of pasta), lentils (goat meat with lentils, ie dried beans or chickpeas).
Unlike most taverns that have not bowed with particular interest in local cuisine, much of the above food can be found in the following best taverns of Rhodes, gastronomic hangouts - each in its own way, from tavern, popular tavern, creative to fine dining - that honor Rhodesian gastronomy.
Mavrikos Tavern in Lindos
Ο Maurice in 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". 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.
In the menu of Mauritius, except for some conventional ones. but exquisite dishes (sea bream, swordfish, salmon, magatika, lobsters from the sea and bon fillets, steaks from meat) stand out Greek and Rhodesian dishes (with the corresponding Italian touches!). Of course, the hearts of the visitors are stolen by the Moors 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 whatever it takes. from their hand to thank them.
The bandit of the Robber in Profylia
Everyone in Rhodes, locals and visitors, go to Profilia, there in the middle of nowhere, in a small village that did not even have a cafe, to enjoy the tavern "The bandit of the Robber". The tavern on the public, next to an old 16th century chapel and under a giant fig tree, which gives its thick shade in the hot summers, Savvas and Konstantina created with their hands a gastronomic oasis.
Many of his dishes are cooked and the recipes are local. Flowers stuffed with cream cheese, pitaroudia, leaves (dolmades), rooster drunk with noodles, reddened goat (he says of the wedding), pork knuckle in the hull, lamb stealing in the oven and natural lakani (goat with oatmeal). All the products are local, the portions are very exuberant and Savvas and Konstantina personally treat their visitors, winter and summer (how much I appreciate the shops that give life to the place on difficult winter days).
Paraga Kitchen in Apollo
The tavern "Kitchen Paraga" in the village of Apollo in Rhodes is a recent effort by two young people, catering professionals, to create something new in the field of Rhodesian gastronomy. They did not go badly and - despite the fact that the tavern is located 45 kilometers away from the city of Rhodes - in a very short time "Paraga" became a meeting point for all gourmets of the island, locals and visitors!
From the delicacies stand out the pitaroudia, giaprakia, aubergine patties, caravoloi stew, goat with chickpeas, lopia, oatmeal or potatoes, beef stew, lamb opposite and grilled steaks, pancetta, ribs.
The service is family friendly with warm smiles, winter-summer, especially appreciated because it is not possible to talk about Tourism all year round with the majority of tourism companies working only during the peak period. One of the most interesting gastronomic experiences in Rhodes.
Pizania fish tavern in the Old Town of Rhodes
Η fish tavern of Pizania is located in a quiet part of the Old Town of Rhodes. A beautiful traditional corner, under the shade of a large mulberry tree and climbing plants offers the visitor fresh fish and seafood, well-cooked food, but mainly a family atmosphere, a sense of confidence and peace that does not resemble a tourist Greece.
From the appetizers stand out the taramosalata from authentic white tarama, the smoked mackerel on the grill, grilled sardine, grilled squid, saganaki shrimp, fried red mullet, the shrimp shrimp, the shellfish of the day, fish. Among the sweets offered for free, the orange blossoms stand out in a sweet spoon, a unique taste, an endless sweet. The sweet at the end of the tavern Pizania!
Symi is a traditional cafe
The traditional cafe "I Symi" is located in the New Agora, a building complex created during the Italian occupation, in arabesque architectural style (with Arabic references), in 1925 to 1926 by Florestano Di Fausto and is the only one of the many tourist shops, which retains the old style but and its old use.
Irini and Paris made their grandfather's cafe a funky hangout, where the appetizers are 100% prepared, salted, octopus vinegar, Rhodesian green elixirs, taramosalats, eggplant salads, fava beans. In the menu all the goodies appear as a meze menu (tapas), while there are also the alternatives of fish (Fish of the day) accompanied by the Rhodesian suma. Of course, Greek coffee is unbeatable, Irene's smile makes you forget every scourge and Theodore's stories take you on a journey.
The Cretan Hangout in the Castle of Kritinia
The Cretan hangout is in front of the castle of Kritinia a mixture of Byzantine and Medieval style, in a rectangular shape and with NW view to the sea and Halki. George Kritikos, a figure reminiscent of Alexis Zorba, comes to take an order, sees faces and judges.
The hangout of Kritikos is located in front of the castle of Kritinia, a mixture of Byzantine and Medieval style, in a rectangular shape and with NW view to the sea and Halki. George Kritikos, a figure reminiscent of Alexis Zorba, comes to take an order, sees faces and judges.
We were lucky enough to serve the bird's milk. Cheeses from local cheesemakers, cucumbers with afrina salt, picked from the rocks of the coast, kritamo pickle, hot arugula just uprooted with his knife and a variety of stuffed, tomatoes, zucchini flowers, kale and dolomoldes. In the end, George together with his fascinating company offered us patelinas, sea snails and for dessert yogurt with slipper (a poem).
The "12 Islands" at Rodos Palace Hotel
In 2019, Mary Kambouraki is its owner Rhodes Palace entrusted her vision for the promotion of Rhodesian cuisine at the level of fine dining, to the two local chefs, to Lefteris Kampourakis from Rhodes and Michalis Stalas from Kalymnos, two modest, high moral and excessively talented executive chefs, and all together began to write a unique gastronomic story in the 12 Islands.
From the dishes we singled out: millet cut fillet with Rhodesian spinach, marathon root and louiza aroma, the octopus carpaccio with organic pasta, the pickled basil with mustard, tomato and roe textures (Yalissos), marinated kakamalou, pi , pork with spicy medlar jam and chips from village bread with spices (inspired by the curd of Koskinos village). The dish Beef cheeks simmered with textures of cartilage is the creative expression of lacana (clay utensil), one of the most typical recipes of Lindos and Rhodes in general.
Noble at Elysium Resort & Spa
This is one of the favorite meeting places of the bon viveurs of the island. In the luxurious restaurant of the main building of the Elysium Resort & Spa, the executive chef George Troumouchis approaches the tradition in an innovative and unconventional way.
For the sake of truth, our tasty journey begins with dishes such as koukoumaria, pitaroudia or soupiorizo, continues with maerias (soups) such as cod soup and gourd, careful seafood options and meat worked with traditional techniques and natural "sweets". Pomegranate fine dining in the most majestic expression.
PLACE & HISTORY - TRADITIONAL KITCHEN
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