11 Course Lunch with Cooking Mastery and Wine Tasting in Rhodes

Tzatziki

A creamy and refreshing yogurt-based dip flavored with grated cucumber, garlic, olive oil, and a touch of vinegar or lemon juice.

Dolmades

Tender grape leaves wrapped around a filling of rice, pine nuts, and herbs, often including dill and mint.

Melitzanosalata

A smoky, rich dip made from roasted or grilled eggplants, blended with garlic, olive oil, lemon juice, and sometimes yogurt or tahini.

Keftedes

Greek-style meatballs made with ground meat , onions, bread crumbs, and a blend of herbs like mint and oregano.

Feta me Meli

A simple yet delicious dish of feta cheese wrapped in phyllo pastry and baked until golden, then drizzled with honey and sesame seeds.

Horiatiki salata

a traditional salad made with fresh tomatoes, cucumbers, red onion, olives, and feta cheese, dressed with olive oil seasoned with pepper, oregano.

Tirokafteri

a spicy feta cheese dip, blended with hot peppers, olive oil, yogurt lemon juice for added flavor and creaminess.

Kolokithokeftedes

zucchini fritters, seasoned with fresh herbs and feta cheese, lightly fried until golden and crispy.

Pitaroudia

fried vegetable fritters, made with pumpkin, carrot, tomatoes, potatoes, onions, and various herbs and spices.

Potates

fried potatoes seasoned with olive oil, lemon, and herbs oregano and garlic