Rhodes Greek Island is a fertile land with a gorgeous past. Despite the successful tourism trade, farming is highly developed. Rhodes Greek cuisine is mostly a reflection of the island’s long ties to the land. Several local restaurants have achieved national and international renown. Even the New York Times has reported on ‘Mavrikos’ (a highly successful restaurant located in Lindos serving modern renditions of local cuisine and using local ingredients in highly original ways). Sesame plays an important role in Rhodes cuisine. The local cuisine is filled with unusual dishes such as the ‘matsi’, small local pasta with chick peas and tahini sauce, and ‘Tahini’ soup. Chick pea fritters called pittaroudia, are an island specialty. One of the most unusual dishes is the cyclamen leaves rolled up with a meat stuffing like dolmades and the cyclamen sweet spoon which is the bulb of the cyclamen plant, picked wild, preserved in sugar syrup.
Rhode’s climate is outstanding for grape production. Rhodes Island’s wines exported to every part of the ancient world by the 7th century. The vine is still a major harvest and income source. The varieties of Athiri and Amorgiano are Rhode’s most significant wine grapes. The Athiri variety produces white wines that contain a fruity taste and a mild aroma. On the other hand, the Amorgiano variety produces red (wines with spicy aroma) and rose wines (wines with mild aroma and fruity taste). Rhodes Greek Island is also known for its sweet Muscat wines. Finally, the brut sparkling wine (it is made of the Athiri grape variety) is very popular too.