The Rhodian cuisine has been influenced by its lively history and cultures that passed through the island over the centuries. Conquerors of the West and East and the geographical position of the island as a crossroads between continents, have contributed to the special character of Rhodian gastronomy using cereals and meat in the majority of dishes.
The key ingredients of Rhodian cuisine are cereals such as wheat, olive products and products growing in rhodian land, as well as products from the island’s farming and fishing activities. Some of the traditional dishes have initiatory or religious character, while others reflect the freshness of the Aegean and Mediterranean cuisine. Try meat stewed in a pot, handmade pasta, pittaroudia (meatballs from chickpeas), pouggia and octopusballs!
Rhodian gastronomy includes a variety of sweets as well, starting from melekounia , a local sweet with sesame, almonds, herbs and honey offered at weddings and engagements , the ritseli, with sweet grape, dried figs, quince and watermelon peels and moschopougkia stuffed with walnut, whitewashed almond and grated nutmeg.
In Rhodes you have the opportunity to taste a wide selection of wines - white, red and rose -that have received international awards and prizes such ''athiri'' and ‘‘mandilaria’’. You can also taste the local beer, liqueurs and retsina as well as local ouzo produced from herbs and anise, Rhodian suma (local raki) and the traditional drink koriantolino(liqueur), which is made from the branch of a plant that grows only on the island of Rhodes.
Today, the cuisine of Rhodes has been enhanced with many delicacies of the sea and with new modern and original recipes. Our hotel restaurants are inspired by the Rhodian cuisine, based on local production and their main purpose is to offer flavors that combine Rhodian tradition with gastronomic originality.