Rhode (Greece)

The original Greek cooking on Rhodes is simple and hearty with much emphasis placed on fresh vegetables straight from the garden. Even today, many unusual vegetarian dishes can be found on the menu.
Typical Rhodes specialities include skordaliá, a sauce made from garlic and potatoes, served alongside vegetables and fish as well as kolokithakiakeftedes, crunchy courgette parcels. Revithókeftedes, burgers made from chickpeas and onions, or fassoláda, a soup made from white beans with carrots and celery are both traditional dishes deriving from this island.
Most meat dishes are pork based, but lamb and mutton are also frequently offered. Coming particularly highly recommended are souzoukakia, meatballs in a red wine sauce. The evening meal normally commences with a choice of mezedes, tasty little entrées that are completely moreish: tzatziki, stuffed vine leaves, aubergine puree and pastry rolls with spinach or feta cheese, marinated aubergines and courgettes.
Also worth trying are gópa; tiny ox fish coated in flour and baked in oil, or psárosoupa, a filling fish soup. Typical Greek pastries are normally very sweet, very sticky but tasty. Those with a sweet tooth should without a doubt try Baklava, a mixture made from honey, nuts and filo pastry, or loukoumades, small balls of yeast dough with honey.