A Journey to the Flavours of the Knights
Rhodes, one of the world’s top destinations, offers a culinary experience where tradition meets modern trends. At the crossroads of three continents, Rhodian cuisine shaped its identity through centuries of influences -Ottomans, Venetians and Italians- always maintaining its Mediterranean base.
Key Ingredients
The fertile soil of the island favours the cultivation of wheat and olives. The cuisine is based on the use of pure raw materials: bulgur, handmade pasta (trachanas, loukoumi), wild greens, herbs and fine cheeses from the mountain villages create simple yet nutritious meals.
Traditional Dishes
Do not miss to try the famous Rhodian pitaroudia (chickpea balls with mint), zucchini balls and the special dolmades in cyclamen leaves ("kamilakia"). Main dishes feature karavoli (snails) with bulgur or cumin, goat in the pydiko (clay pot), chicken with loukoumi, lopia (goat with dried beans) and the amarangi (daisy shoots) with garlic sauce.
The Unique Touch of Cyclamen
Rhodes stands out for its use of cyclamen in two ways: its leaves become delicious dolmades with egg-lemon sauce, while its bulbs, after special processing, are transformed into a unique in Greece spoon sweet with nutmeg.
Rhodian Sweets & Drinks
Melekouni (pasteli with honey, orange and spices) is the emblematic dessert of joyful events. Try also mantinades (xerotigana with honey), moschopougia with nuts, tahinopies and kaisi paste (apricot).
The experience is completed with the internationally awarded wines of local wineries and the traditional souma (grape distillate), produced mainly in Embonas. On Rhodes, every meal is a centuries-old ritual that invites you to discover it.
Key Ingredients
The fertile soil of the island favours the cultivation of wheat and olives. The cuisine is based on the use of pure raw materials: bulgur, handmade pasta (trachanas, loukoumi), wild greens, herbs and fine cheeses from the mountain villages create simple yet nutritious meals.
Traditional Dishes
Do not miss to try the famous Rhodian pitaroudia (chickpea balls with mint), zucchini balls and the special dolmades in cyclamen leaves ("kamilakia"). Main dishes feature karavoli (snails) with bulgur or cumin, goat in the pydiko (clay pot), chicken with loukoumi, lopia (goat with dried beans) and the amarangi (daisy shoots) with garlic sauce.
The Unique Touch of Cyclamen
Rhodes stands out for its use of cyclamen in two ways: its leaves become delicious dolmades with egg-lemon sauce, while its bulbs, after special processing, are transformed into a unique in Greece spoon sweet with nutmeg.
Rhodian Sweets & Drinks
Melekouni (pasteli with honey, orange and spices) is the emblematic dessert of joyful events. Try also mantinades (xerotigana with honey), moschopougia with nuts, tahinopies and kaisi paste (apricot).
The experience is completed with the internationally awarded wines of local wineries and the traditional souma (grape distillate), produced mainly in Embonas. On Rhodes, every meal is a centuries-old ritual that invites you to discover it.
