Rhodes Food Tour
One of the highlights of travel is experiencing the culinary delights of a destination, and Rhodes is renowned for its tasty dining.
The island of Rhodes produces an eclectic array of dishes designed to appeal to the gourmet and would-be gourmet in all of us. Local cuisine has its roots in ancient traditions and uses fresh ingredients to ensure that each dish will appeal to your senses and satiate your appetite.
Rhodian dishes tend toward the savory side and can trace their roots to Dorian Rhodes. Sophist and rhetorician Athenaeus Nafkratios, notes in his book Deipnosofistai that ancient Rhodians were partial to fish soup and lauded those who “ate fish and not meat”. Though meat was added to the menu in medieval times, and dishes include modern twists, traditional preparations and tastes prevail. Fresh vegetables, as well as local olive oils, herbs, and spices such as spearmint, rosemary, oregano, and thyme will tantalize your taste buds!
Appetizers in Rhodes
Ordering in a Greek Restaurant
When you order your meal, it might be easier if you order by section of the menu. First your appetizers (mezedes), then the main dish and the drinks. Dessert is ordered at the end of the meal.
In Fish Restaurant: If you wish to order Fresh Fish “Fresko Psari”, then you ask to see the fish, and also the waiter will take you to the place where the “catch of the day” is displayed, usually within the kitchen. Thereyou’ll be able to inquire about what kind of fish is displayed, the price per kilo (2, 20 pounds) and you order the amount you want to eat. The waiters will give you the cost information and also the cooking details. The Rhodian waiters are very experienced, patient and more than happy to make your lunch a true pleasure (even during the peak season when the island is full of tourists).
In Greek Taverna: If you order a Steak “Brizola” usually pork and beef, the waiter will ask you how you prefer your steak. Rare “Me to ema” (only for the beef steak) outside is cooked, but the inside remains a little raw, Medium “Misopsimeni” (for pork and beef steaks) outside is cooked more thoroughly and also the inside is cooked, but still slightly red, and Well done “Kalopsimeni” (for pork and beef steaks) outside is charred and also the inside is totally cooked through.
International studies have recognized the worth of the Greek cuisine. Launched within the early 60’s by the World Health Organization, the Seven Countries Study taken off to look at the eating patterns of populations from seven different countries: Greece, Italy, Serbia, Holland, Finland, the USA and Japan. This long-running study which lasted for 30 years showed that that folks living within the Mediterranean countries, Greece specifically, had lower mortality rates compared to the remainder of the participating countries. The “secretes” to Health and Longevity were documented as the combination of a simple - easy diet and regular physical activity, dubbed as the Mediterranean Diet.