Experiential Gastronomy in a Traditional Setting

The cool courtyard adorned with a pebble mosaic, surrounded by shady citrus trees, and the hall with the “Lindian roof” reminiscent of old captain’s houses, set the tone at the beautiful “Hellas” in Pefkos. Chef-owner Kyriakos Iakovidis, along with chef Irene Georgoudiou, hold the reins of taste, offering a modern, idiosyncratic cuisine with a strong local character, creatively blending their experience and culinary backgrounds.

Guided by Rhodian gastronomic tradition, the chefs present dishes such as the “seabed” with daily catch fish, seafood pastitsio with seafood mince, “Vlychaino” lamb with “wild greens,” and desserts like “melekouni” with white chocolate parfait, spices, citrus fruits, a crunchy sesame crust, and grapefruit sorbet. This year, the “From Head to Tail” daily menu makes its official debut, creatively utilizing “secondary” parts of the daily catch such as heads, livers, collars, or even gills in unusual preparations. Complete the experience with wines from the Rhodian vineyard, which are duly honored.