Athinorama | The chefs and restaurants that chart the culinary path of Rhodes stick to the local
Athinorama | The chefs and restaurants that chart the culinary path of Rhodes stick to the local.
In “Hellas” tradition meets progress
At the helm of the Greek Cuisine Award-winning “Hellas” in Pefkos, chef-owner Kyriakos Iakovidis with chef Irini Giorgoudiou, in the 22nd year of operation of the restaurant, continue their creative collaboration by developing it step by step into a culinary destination of the region.
They refine the local tradition by translating it into dishes that flirt with modernity without deviating from their deeply traditional character, expressively capture tasty memories, tell stories from the family table.
The “Pomegranate Picnic” playfully kicks off with an oil pie filled with cumin-flavored veal tartare, pitaroudi with pumpkin and herbs and, among other things, a mock pebble of tarama, marinated anchovy and pericautis.
Among the dishes that stand out, the veal “pasto” that is made traditionally in the logic of charcuterie and thinly sliced and served like a lacy carpaccio with strong acids, the yaprakia with tender cyclamen leaves that wrap an iodized mixture of shrimps and crayfish, seasoned with fine avgomemono, and the spicy lamb from Vlycha with greens. In the same logic and the desserts, where together with the now classic kirimiji sorbet, I tried a well-made version of modern baklava and the melekouni with honey parfait.
