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the Rodian gastronomy

One can savour local delicacies in the many taverns and restaurants of the city, as well as high gastronomy in some restaurants which have attained international distinction and are recommended in international restaurant guides.

At this crossroad of civilizations, the local cuisine has acquired elements from thethree continents that surround the island. It has borrowed from Asia, Africa and Europe but is above all Mediterranean. These various elements were selected, filtered and finally re-invented with a very distinct local character.

Traditionally, the Rodian table was rich in variety. This tradition continues until today. Gourmets from all over the world have goodreason to visit Rodos as they have the chance to enjoy local specialties that brilliantly combine traditional and modern tastes: unforgettable delicate flavours, fresh fish and seafood, original fresh salads, magnificent meat dishes as well as the wide range of sweets and desserts made mainly of cereals, olive oil, nuts, fruits, honey and herbs.

the Rodian wines

The tasty dishes of Rodian cuisine find the perfect companion in the equally delicious wines from local wineries which, in keeping with the tradition from antiquity, produce quality wines that have received awards at many international wine exhibitions.

The sunshine, the mild climate and the advanced techniques of the local wine makers, all contribute to the excellent quality of Rodian wine. Today, old varieties have been revitalised and improved and new ones have been introduced - from the well known since ancient times Muscatel White, Athiri and Mandilaria, called Amorgiano in Rhodes, to the Muscadet, Trani, Asyrtico and, more recently, the Cabernet Sauvignon and Grenache rouge varieties.

The modern wine making techniques and the new varieties have improved Rodian wines but have not altered their balanced taste, the result of years of evolution. One sip will tell us that the Sun god, Helios, has once again worked his miracle!

www.cair.gr & www.emery.gr