Melekouni

Melekouni is a traditional sweet treat that originates from the island of Rhodes in Greece. It is often associated with celebrations and festivals, particularly weddings, where it is given as a symbol of good luck and fertility.

Melekouni is made from simple ingredients, primarily sesame seeds, honey, and sometimes almonds or nuts. The sesame seeds are toasted until golden brown to enhance their flavor and aroma. Then, honey is heated until it reaches a syrupy consistency. The toasted sesame seeds are mixed into the warm honey until fully coated. Almonds or other nuts may be added to the mixture for extra flavor and texture.

Sold in local markets and bakeries, it’s a popular souvenir and delicious snack.

Pitaroudia

Pitaroudia is a traditional food from Rhodes, Greece. These are savory fritters made from a mixture of ground Zucchinis, onions, herbs (such as parsley and dill), and spices. The mixture is shaped into small patties and then deep-fried until golden brown and crispy on the outside, while remaining soft and flavorful on the inside. Pitaroudia are often served as a meze (appetizer) or as part of a larger meal, accompanied by tzatziki or other dipping sauces. They are a popular and delicious snack enjoyed by locals and visitors alike on the island of Rhodes.

Local Honey

Rhodes is renowned for its delicious honey, which is cherished for its unique flavor and quality. The island’s diverse flora, including aromatic herbs, wildflowers, and citrus trees, contributes to the rich and varied taste of Rhodes honey. Local beekeepers carefully tend to their hives, allowing bees to forage on the island’s abundant nectar sources and produce high-quality honey.

Rhodes honey comes in various varieties, each with its own distinctive characteristics. Thyme honey, with its aromatic and slightly spicy flavor, is particularly popular. Wildflower honey, made from the nectar of a variety of blossoms, offers a more complex taste profile, while pine honey boasts a dark color and robust flavor with hints of resin.

OUR TOP OPTION FOR LOCAL HONEY IS THE ONE ONE THE PHOTO! Find it in local stores and let us know if you have ever tasted a better honey!

Kapamas

Kapamas is a traditional dish from Rhodes, Greece, known for its rich flavors and comforting qualities. It is a slow-cooked stew typically made with rabbit (or sometimes chicken), tomatoes, onions, and aromatic herbs and spices. The dish is cooked in a clay pot or casserole dish, allowing the flavors to meld together and the meat to become tender and succulent.

In addition to the main ingredients, kapamas often includes other vegetables such as potatoes, carrots, and bell peppers, adding depth and texture to the dish. Red wine is sometimes used to deglaze the pan and enhance the richness of the sauce.

Stuffed Vine Leaves (Dolmades)

Vine leaves are stuffed with a mixture of rice, onions, herbs, and sometimes ground meat. They are then rolled into small parcels and cooked until tender. Dolmades are typically served as an appetizer or part of a meze platter.

Kolokitho-anthi

Kolokithoanthoi, also known as Kolokithoanthoi Gemisto in Greek, is a traditional dish from Rhodes, Greece, that features stuffed zucchini flowers. These delicate flowers are typically harvested in the summer when they are in full bloom and stuffed with a flavorful mixture of rice, herbs, and spices before being cooked.

To make kolokithoanthoi gemisto, the zucchini flowers are carefully cleaned and the stamens removed. A filling mixture is prepared by combining cooked rice with herbs such as dill, parsley, and mint, along with onions, garlic, tomatoes, and sometimes pine nuts or raisins for added texture and flavor. The mixture is then seasoned with salt, pepper, and olive oil.

Gemista

This dish features stuffed vegetables, such as tomatoes, peppers, and zucchini, filled with a mixture of rice, onions, herbs, and ground meat. Gemista are baked until the vegetables are tender and served with a side of tzatziki or yogurt.

Lahanodolmades

Golden and crispy Greek doughnuts drizzled with honey syrup and sprinkled with cinnamon or powdered sugar. Loukoumades are a popular dessert or sweet snack enjoyed in Rhodes and throughout Greece.

Stuffed Squid (Sofrito):

Squid tubes are stuffed with a flavorful mixture of rice, onions, herbs, and spices, then simmered in a tomato-based sauce until tender. Sofrito is a popular seafood dish enjoyed in Rhodes and throughout Greece.

Loquat

Loquat, also known as “Nespoli” in Greek, is a fruit that grows abundantly in Rhodes, Greece. This small, yellow-orange fruit is native to Southeast Asia but has been cultivated in the Mediterranean region for centuries. Loquats have a sweet and tangy flavor, similar to a combination of peach, citrus, and mango, with floral undertones.

In Rhodes, loquats are typically harvested in late spring to early summer, when they are at their peak ripeness. The fruit can be eaten fresh, with the skin peeled away to reveal the juicy flesh inside. Some people enjoy loquats chilled or added to fruit salads, while others use them to make jams, preserves, or desserts like tarts and pies.

Loquat trees are commonly found in gardens, orchards, and along roadsides in Rhodes, adding to the island’s lush and vibrant landscape. The fruit’s availability during the spring and early summer months makes it a seasonal delicacy that locals and visitors alike look forward to enjoying each year.

Prickly Pears

Prickly pear, known as “Fragosyka” in Greek, is a fruit that grows abundantly in Rhodes, Greece, and throughout the Mediterranean region. It is the fruit of the prickly pear cactus, which is also known as Opuntia. Prickly pears are oval-shaped and come in various colors, including green, yellow, orange, and red. Despite its prickly exterior, the fruit is sweet and flavorful, with a texture similar to a cross between a watermelon and a pear.

In Rhodes, prickly pears are typically harvested in late summer and early autumn when they are fully ripe. The fruit can be eaten fresh, with the skin peeled away to reveal the juicy flesh inside. Some people enjoy prickly pears chilled or added to fruit salads, while others use them to make jams, jellies, or desserts like sorbets and ice creams.

Prickly pear cacti are commonly found growing wild in the countryside and along roadsides in Rhodes, adding to the island’s unique and diverse flora. The fruit’s availability during the late summer months makes it a seasonal treat that locals and visitors alike enjoy as a refreshing snack or dessert on hot days. Additionally, prickly pear is believed to have various health benefits, including being rich in antioxidants and vitamins.

Grapes, Water Melons, strawberries, Pomegranate, Melons, Figs, Citrus fruits and Olives and Fresh vegetables

Visit the local Market in Rhodes and enjoy fresh local fruits and Fresh fruits from around Greece.

Depending on the time of season you are visiting the island you will find fresh fruits in the best prices.

Either you are staying in a hotel or Airbnb, you should visit the local Flee market in Rhodes town that takes place in the center of Rhodes (cemetery of Rhodes and Diagoras stadium) and enjoy the local flavors!

Koriadolino

“Coriantolino” is a traditional liqueur made in Rhodes. It is known for the special aroma and flavor derived from coriander (coriander), an aromatic plant that is common in Mediterranean cuisine. Coriander gives the liqueur a fresh and aromatic aroma, with sweet and herbal notes.

Coriandolino is usually made with coriander extract, alcohol, sugar and water. Other herbs and spices are often added to give the liqueur rich flavor and complexity. Coriandolino is popular as a sweet aperitif or as an ingredient in cocktails. It is a favorite appetizer in Rhodes and is often offered to visitors as a sample of the local gastronomy and tradition.

It is said to have been made by Franciscan monks at the monastery of Filerimos and used as a digestive.

It is produced in small quantities due to its handmade bottling technique and the great care required to complete the effect inside.

You can find it in local touristic stores around old town.

Souma

Souma is a traditional spirit produced on the island of Rhodes, Greece, and is closely associated with the island’s culinary and cultural heritage. Similar to other Greek spirits like tsipouro and raki, souma is a type of pomace brandy made from the distillation of grape pomace, which consists of the skins, seeds, and stems leftover after grapes have been pressed for winemaking.

The production of souma typically begins with the collection of grape pomace, which is fermented to produce a low-alcohol wine known as “raki” or “tsipouro.” This wine is then distilled in traditional copper stills to produce souma. The distillation process results in a strong, clear spirit with a high alcohol content, typically ranging from 40% to 45% ABV.

Souma is known for its smooth and robust flavor, with notes of fruitiness and a distinct grape aroma. It is often enjoyed as an aperitif or digestif, served neat or on the rocks, and is sometimes mixed with water or used as a base for cocktails. In Rhodes, souma is a popular beverage during celebrations, festivals, and social gatherings, where it is shared among friends and family as a symbol of hospitality and camaraderie.

While souma is primarily consumed as a beverage, it is also used in cooking to add flavor to various dishes, particularly in traditional Greek cuisine. It can be added to sauces, marinades, and desserts to impart a unique depth of flavor and aroma.

Overall, souma is a beloved spirit that holds a special place in the hearts of the people of Rhodes, reflecting the island’s rich winemaking traditions and cultural heritage.

Local Wine

Rhodes, Greece, boasts a rich tradition of winemaking, with a history that dates back thousands of years. The island’s diverse terroir, with its sunny climate, fertile soil, and cooling sea breezes, creates ideal conditions for cultivating a variety of grape varieties and producing high-quality wines. Here are some local wines from Rhodes that you may want to try:

1. Athiri: Athiri is a white grape variety native to Rhodes and is one of the island’s most important indigenous grapes. Wines made from Athiri grapes are typically light-bodied with crisp acidity, floral aromas, and flavors of citrus and stone fruits.
2. Agiorgitiko: While not native to Rhodes, Agiorgitiko is a red grape variety that is grown on the island and used in winemaking. Wines made from Agiorgitiko grapes are known for their deep color, velvety texture, and flavors of red berries, plums, and spices.
3. Mandilaria: Mandilaria is another indigenous red grape variety found in Rhodes. Wines made from Mandilaria grapes are full-bodied with firm tannins, dark fruit flavors, and hints of herbs and spices. They are often used as blending grapes to add structure and depth to red wine blends.
4. Mavro: Mavro, which means “black” in Greek, is a common red grape variety grown on Rhodes and throughout Greece. Wines made from Mavro grapes are typically medium-bodied with flavors of dark berries, plums, and hints of spices.
5. Muscat of Alexandria: Muscat of Alexandria is a white grape variety that is widely grown on Rhodes and used in winemaking. Wines made from Muscat of Alexandria grapes are aromatic and fruity, with floral aromas, flavors of ripe apricots, peaches, and citrus fruits, and a hint of spice.

These are just a few examples of the local wines you can find on the island of Rhodes. Whether you prefer white, red, or rosé wines, Rhodes offers a diverse selection of wines to suit every palate, showcasing the island’s unique terroir and winemaking traditions. Be sure to visit local wineries and tasting rooms to discover more about Rhodes’ vibrant wine culture and to sample some of the island’s finest wines.

Mousakas

Moussaka is a classic Greek dish that’s beloved for its hearty and comforting flavors. Layers of thinly sliced eggplant, potato, and seasoned ground meat are topped with a rich and creamy béchamel sauce, then baked until golden and bubbly. The combination of tender vegetables, flavorful meat, and creamy sauce creates a satisfying and indulgent meal that’s perfect for sharing with family and friends. Moussaka is a staple of Greek cuisine and a favorite dish enjoyed by locals and visitors alike.

Tzatziki

Tzatziki is a quintessential Greek dip or sauce that’s cherished for its refreshing taste and versatility. Made with strained yogurt, grated cucumber, garlic, olive oil, and fresh herbs like dill or mint, tzatziki boasts a creamy texture and tangy flavor. It’s often served as a condiment alongside grilled meats, gyros, or souvlaki, or as a dip for pita bread and vegetable crudités. Cool and refreshing, tzatziki adds a burst of flavor to any meal and is a beloved staple of Greek cuisine.

Souvlaki

Souvlaki is a popular Greek street food loved for its simplicity and delicious flavor. Consisting of small pieces of skewered and grilled meat, typically pork, chicken, or lamb, souvlaki is often served wrapped in pita bread with fresh vegetables and a generous dollop of tzatziki sauce. The meat is marinated in a mixture of olive oil, lemon juice, garlic, and herbs, giving it a tender texture and mouthwatering taste. Souvlaki is a convenient and satisfying meal enjoyed by locals and visitors alike, whether as a quick snack on the go or as a main course at a taverna.