Gastronomy Experiences
A whole day including Breakfast, Lunch, Dinner
Here's what you can expect:

A whole day including Breakfast, Lunch, Dinner

 
  • Private Chef: George Markakis
  • Service Price: 490€ (Total up to 12 guests) 
Gastronomy from the island of Rhodes
The Island of the Knights: a journey to its flavours Rhodes Island is one of the most renown and beloved destinations during spring or summer. Fine cuisine lovers from around the world have the chance to savour local dishes which combine tradition and modern trends in gastronomy. The Island’s recipes have been formed and altered through centuries of eastern and western conquests and invaders. Ottoman, Venetians, Franks and Italians have marked Rhodes cuisine. Multiple elements from a crossroad of cultures and neighbouring continents such as Asia, Africa and Europe, have influenced the Island’s cuisine which preserved the Mediterranean identity. ​

Basic Ingredients
Rhodes’ cuisine always had a rich variety in flavours. Basic ingredients used in the island’s recipes are wheat and olives thanks to the land’s fertile grounds which facilitate cultivation. Delicious meat, fresh fish and seafood based dishes, as well as a wide variety of desserts made with cereals, olive oil, nuts, fruits, honey and herbs, compose the uniqueness of Rhodes’ cuisine.
 
BUYING GROCERIES ARE CLIENT’S CHARGE WITH RECEIPT
FOR BOOKING THE DATE, 20% IS REQUIRED AS ADVANCE

Cooking Lessons
Here's what you can expect:

Cooking Class
 
  • Private Chef: George Markakis
  • Service Price: 25€ (Per Person) 
No better way to leave unless loaded up with new culinary knowledge! Our property offers top-quality cooking lessons for our guests, to make you feel a little bit more like home. Our lessons are the perfect way for you to learn how to cook the delicious Greek cuisine whilst enjoy the local delicacies and culture. What we offer is more than a mere experience of cooking, we provide you with a unique souvenir to take back home and practice in your kitchen, reminding you of the sun and sea of our island all year round! No better way to leave unless loaded up with new culinary knowledge!

The cooking lessons are relaxed with a balance of professional and home-style culinary experience where our chef will guide the guests into the preparation of each dish, not only as spectators but also as cooks.

"We invite you to experience the joy of cooking Greek food in our home, as our special guest" 
 
BUYING GROCERIES ARE CLIENT’S CHARGE WITH RECEIPT
FOR BOOKING THE DATE, 20% IS REQUIRED AS ADVANCE

Breakfast
Here's what you can expect:
 
Breakfast
 
  • Private Chef: George Markakis
  • Service Price: 50€ (Per Person) 
  • The chef will arrive approximately 2 hours before the start of service, along with all the ingredients needed to cook your chosen meal.
  • The chef will cook and serve each dish to you – and they’re happy to pass on some tips if you want to improve your own cookery!
  • Before leaving, the chef will ensure the kitchen has been cleaned

MENU

BREAD
Homemade traditional bread ,
Rhodian thin oil pita

ORGANIC EGGS
Scrambled eggs with tomato and fresh basil

COLD CUTS AND CHEESE
Local sausage ,feta cheese, goat cheese and baked skin potatoes with oregano

LOCAL JAMS AND SWEETS IN JAR
Strawberry, grape, quince, bergamot

LOCAL DISHES
Tachini pie, spinach pie with herbs, barley rusks with grated tomatoes, mizithra cheese, olives and capers, rice pudding with cinnamon, yogurt with honey and organic walnuts, melekounia

COFFEE AND TEA
Greek coffee, tea with selection of herbs (Sage, Chamomile, mint, cinnamon)
 
BUYING GROCERIES ARE CLIENT’S CHARGE WITH RECEIPT
FOR BOOKING THE DATE, 20% IS REQUIRED AS ADVANCE

Meat Dinner Menu
Here's what you can expect:

Meat Dinner Menu (Rabbit)
 
  • Private Chef: George Markakis
  • Service Price: 50€ (Per Person) 
  • The chef will arrive approximately 2 hours before the start of service, along with all the ingredients needed to cook your chosen meal.
  • The chef will cook and serve each dish to you – and they’re happy to pass on some tips if you want to improve your own cookery!
  • Before leaving, the chef will ensure the kitchen has been cleaned

MENU

STARTERS
Traditional trachana with goat cheese soaked in wine  
“Bougiourdi” baked feta with peppers and oregano   

FIRST COURSE
“Tigania” pork tenderloin with mustard and Souma  
Barley rusks with grated tomatoes, mizithra cheese, olives and capers    

MAN COURSE
Rabbit cooked with star anise accompanied with baby potatoes

DESSERT
Traditional ravani with Chios mastic and nuts

 

 
BUYING GROCERIES ARE CLIENT’S CHARGE WITH RECEIPT
FOR BOOKING THE DATE, 20% IS REQUIRED AS ADVANCE

PRIVATE CHEF
Meat Dinner Menu
Here's what you can expect:

Meat Dinner

 
  • Private Chef: George Markakis
  • Service Price: 50€ (Per Person) 
  • The chef will arrive approximately 2 hours before the start of service, along with all the ingredients needed to cook your chosen meal.
  • The chef will cook and serve each dish to you – and they’re happy to pass on some tips if you want to improve your own cookery!
  • Before leaving, the chef will ensure the kitchen has been cleaned

MENU

STARTERS
Traditional trachana with goat cheese soaked in wine  
Pitaroudia with yogurt sauce  


FIRST COURSE
Traditional sausages with peppers and Rhodian Souma
 Green feast salad with pomegranate, oranges and avocado fillets with tahini dressing  

MAIN COURSE
Lamp with potatoes and fresh vegetables with herbs in the baking paper 

DESSERT
Traditional galaktompoureko with Chios mastic

 
 
BUYING GROCERIES ARE CLIENT’S CHARGE WITH RECEIPT
FOR BOOKING THE DATE, 20% IS REQUIRED AS ADVANCE

Sea Food Dinner
Here's what you can expect:

Sea Food Dinner
  • Private Chef: George Markakis
  • Service Price: 65€ (Per Person) 
  • The chef will arrive approximately 2 hours before the start of service, along with all the ingredients needed to cook your chosen meal.
  • The chef will cook and serve each dish to you – and they’re happy to pass on some tips if you want to improve your own cookery!
  • Before leaving, the chef will ensure the kitchen has been cleaned

MENU

STARTERS
Steamed mussels with ouzo  
Saganaki prawns with fresh tomato, basil and feta cheese  
Salted marinated small fish with vegetables  

FIRST COURSE
Octopus tentacle with aromatic cream fava  
Linguini pasta with lobster  

MAN COURSE
Grouper filet or red snapper with wild greens

DESSERT
Fresh seasonal fruit

 

 
BUYING GROCERIES ARE CLIENT’S CHARGE WITH RECEIPT
FOR BOOKING THE DATE, 20% IS REQUIRED AS ADVANCE

Fish BBQ Menu
Here's what you can expect:

Fish Dinner

 
  • Private Chef: George Markakis
  • Service Price: 65€ (Per Person) 
  • The chef will arrive approximately 2 hours before the start of service, along with all the ingredients needed to cook your chosen meal.
  • The chef will cook and serve each dish to you – and they’re happy to pass on some tips if you want to improve your own cookery!
  • Before leaving, the chef will ensure the kitchen has been cleaned

MENU

STARTERS
Dips with pita bread (hummus, smoked eggplant salad, spicy cheese dip, olive oil fava)  
Grilled vegetables with balsamic vinegar  

FIRST COURSE
Yellow split peas with spring onions and olive oil  
Fried baby prawns from Symi island  

MAIN COURSE
Grill fish platter with octopus, calamari, prawns, sea bream and potatoes with oregano 

DESSERT
Fresh seasonal fruit 

 
 
BUYING GROCERIES ARE CLIENT’S CHARGE WITH RECEIPT
FOR BOOKING THE DATE, 20% IS REQUIRED AS ADVANCE

Meat Dinner
Here's what you can expect:

Meat Dinner (Rooster)
 
  • Private Chef: George Markakis
  • Service Price: 50€ (Per Person) 
  • The chef will arrive approximately 2 hours before the start of service, along with all the ingredients needed to cook your chosen meal.
  • The chef will cook and serve each dish to you – and they’re happy to pass on some tips if you want to improve your own cookery!
  • Before leaving, the chef will ensure the kitchen has been cleaned

MENU

STARTERS
Traditional trachana with goat cheese soaked in wine  
Traditional “giaprakia” with lemon sauce  

FIRST COURSE
“Bekri meze” (stew with beef, sausages, mushroom, peppers from Florina)  
Traditional Greek salad with tomatoes, cucumber, olives, peppers, onions, capers and Feta cheese  

MAIN COURSE
Rooster cooked with Mavrodaphne wine and celeriac puree

DESSERT
Traditional halva with cinnamon 

 

 
BUYING GROCERIES ARE CLIENT’S CHARGE WITH RECEIPT
FOR BOOKING THE DATE, 20% IS REQUIRED AS ADVANCE