Rhodes Restaurants and Cuisine
Cuisine and Restaurants of Rhodes island
Restaurants which have changed history, atmospheric eating houses in renovated medieval buildings and captain's houses, fish taverns on the water's edge, village taverns in the verdant countryside and ethnic dining options are just some of the choices available to you. The gastronomic landscape of Rhodes offers a range of flavours and tasteful environments in which to dine.
Rhodian recipes you really should try include: pitaroudia (croquettes made of chickpeas), 'kapamas' (goat baked in the oven with beans or chickpeas), 'soupiorizo' (risotto with squid), 'manatsouki' (beans or chickpeas baked from the evening before in a terracotta pot over a wood fire), 'rifiki' (backbone of lamb or goat stuffed with rice and roasted all night long in a terracotta pot), 'salamogia' (myzithra cheese in brine with peppercorns) and 'giaprakia' (stuffed vines leaves with rice). There is no shortage too of impressive sweets: 'melekouni' (a local sweet like nut brittle which is made for weddings and baptisms), and 'talagoutes' (pancakes with honey, walnuts, sesame and cinnamon).
Most restaurants and taverns are open during tourist season from April to the end of October - beginning of November apart from taverns in the hinterland and some restaurants in Rhodes town which remain open all year round. Restaurants are usually only open at night while taverns operate afternoon and evening.
Famed for its sparkling wine, Rhodian vineyards have come to be associated in the minds of Greeks with pleasant moments of relaxation. The vineyards, extensive by Aegean standards, cover 15 million m2. There is no doubt that while on the island visitors will give in and try charming Rhodian wine.
There are three well-known labels on Rhodes:
-White wine from the white grape variety Athiri (VDQS), a classic Aegean variety cultivated in the wider area since antiquity.
-Red wine (VDQS) from a red grape variety which has come to dominate almost all islands of the Aegean. Mandilaria (often also called Amorgiano) has found the most suitable environment for its requirements on Rhodes. Enjoy this dark wine with is delicate aroma of red fruit.
-Sweet white wine (VDQS) produced by blending two varieties of Muscat grapes. Classic white Muscat (from Samos) and the Italian imported Trani Muscat blend harmoniously producing aromas of dried apricot, caramel and nuts and creating a pleasant taste that enchants the senses.
Local wineries specialize in producing sparkling wines even using the champagne method of second fermentation in the bottle. Those who want to explore the matter a little further should be aware that the best vineyards are in the northwestern part of the island with a northern orientation on the slopes of Mt. Attavyros. More specifically, in Embonas village there are traditional family-run wineries which sell limited numbers of personally selected wines. The visitor can enjoy tastings of wine, ouzo, souma (a traditional drink) and champagne and tours of the ageing facilities.