Experience the thrills of a unique island by staying at the 4-star Mitsis Petit Palais Beach Hotel, located in the centre of Rhodes, only 50 metres away from the beach and a few minutes away from the main historical and cultural attractions of the island.
Boutique 5 Hotel & Spa is a 5-star hotel that will make your holiday dreams come true. On the beautiful island of Rhodes, at Kiotari, you will experience the ultimate luxury and authentic Greek hospitality like never before. Select one of the 44 rooms and suites to relax in an adults-only setting and create wonderful unforgettable memories. Benefit from the unlimited options for recreation and the unparalleled amenities introducing a whole different level of pleasure, promising a unique journey for all five senses.
The beachfront Porto Angeli hotel stands out with its serene and traditional charm as well as with its’ unique seaside location on the western part of Rhodes. Built on the picturesque bay of Stegna, renowned for its crystal clear waters, Porto Angeli is located far away from the mass tourism resorts of the island, in one of the most authentic and traditional resorts of Rhodes. Choose any of the 256 rooms or luxury suites with private pools featuring first class amenities for your total relaxation & comfort. The hotel also features numerous recreational facilities for all ages.
The awarded Princess Andriana Resort & Spa stands out amongst all-inclusive Rhodes luxury hotels. Elegant hotel accommodation in Rhodes .You will be spoilt for choice with its 537 deluxe rooms and suites combining sleek design and top-notch amenities for thorough calm and relaxation. Surrounded by a charming Greek island landscape, the hotel is located next to the crystal-clear beach which is just a few steps away from your balcony.
1,200gr tender zucchini 5 eggs, beaten 300gr feta cheese, crushed 300gr fresh anthotyro cheese of Chios 160gr breadcrumbs 2 tablespoons finely chopped dill 2 tablespoons finely chopped spearmint 5-6 spring onions with their leaves, finely chopped 1 cup olive oil Salt Freshly ground pepper Spray a small baking pan with oil and cover with half the breadcrumbs. After, wash the zucchini, remove the stem, cut them into small cubes and place them in a medium-sized bowl. Add the eggs, the cheeses, the rest of the breadcrumbs, dill, spearmint and the spring onions. Season the mixture with salt and pepper. Spread … Read more
1 kilo watermelon ½ kg sugar 1 sachet mastic powder Cut the watermelon into large cubes and place in a large pot with all the sugar. Let sit for at least 12 hours or overnight. Next, strain the fruit and puree in a blender. Boil the strained syrup for about 45 minutes and add the fruit. Stir until it becomes thick. Let cool completely and store in sterilised jars.
For the phyllo dough: 1/2 kg flour for all purposes A pinch of salt 150gr oil 150gr raki Water (as much as it takes for a flexible dough) For the filling: 1 kg pumpkins 2 large onions Half a bunch mint Half a bunch parsley 300gr. feta cheese 2 eggs 1 cup sweet trachana (cracked wheat) Wash the zucchini and cut the ends. Coarsely grate the zucchini and sprinkle with coarse salt. Leave in a sieve to drain the liquid for 2-3 hours. Clean the onions, grate and place in frying pan with a little water and oil to soften. … Read more
5 cups flour 5 eggs 1 cup oil 2 cups sugar 1 cup raisins ½ cup souma from Rhodes 1 teaspoon ground cinnamon 1½ teaspoon clove 3 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup orange zest 3 cups grated zucchini Soak the raisins for 30 to 60 minutes. Separately crush the walnuts and mix with the zest, the cinnamon and the clove. Beat together the oil, sugar and eggs. Add the grated zucchini, raisins, walnuts, flour, mixed with the baking powder, soda and salt. Stir all the ingredients well. Pour the mixture into a buttered baking pan. … Read more
For the filling: 1kg myzithra cheese 1kg anthotyro cheese 5 eggs ½ kg sugar Cinnamon Dill For the dough: 1 kg flour 1 small wine glass olive oil 1 small wine glass sugar Salt Butter Mix all the ingredients for the dough. Cover, set aside and let rise. Separate the dough into four equal parts and roll out the phyllo layers. Place a phyllo layer in a baking pan, brush with melted butter and add the second layer, making sure the edges cover the sides of the baking pan. Add the filling, spread evenly over the dough and cover with … Read more
200gr flour 350gr water 50gr olive oil Half a lemon 20gr honey 10gr peeled sesame 5gr cinnamon In a bowl, pour water, olive oil and the juice of half a lemon. Add the sifted flour and stir until the mixture thickens. Put a frying pan on high heat and let olive oil simmer. Spoon the dough into the hot oil. Fry on both sides for 2-3 minutes. Remove the “tiganites” and drain on kitchen paper. Garnish with honey and cinnamon.
For the dough: 1kg flour Salt 1 cup water Oil For the filling: 2 cups trachana (cracked wheat) Some rice ½ kg milk 3 eggs Pepper 1 cup Myzithra cheese of Skyros Knead the dough in balls and open a thin sheet the size of the pan with a traditional wooden reed. Cut the sheet into strips. Boil the trachana (cracked wheat or couscous) very well; add the milk and rice and boil for 8 minutes. Remove from fire, beat the eggs, add the mizithra cheese, salt and pepper, then stir. Spread three buttered sheets of dough in a baking … Read more
1 kg wheat 100 gr chickpeas 100 gr beans 50 gr lentils 150 gr raisins 1 big pomegranate 250 gr sesame 500 gr tahini 200 gr walnuts Cinnamon powder A little flower-water Sugar (depending on how sweet we want them) Boil the wheat and pulses in a large pot. When it’s almost boiled, add the raisins. Check occasionally that the beans and wheat are boiling but not mashed. Remove from fire. Roast the sesame seeds. Dilute the tahini with a portion of the wheat and bean mixture and add half of the sesame seeds. Place the diluted tahini with the … Read more
200 grams flour 1 pinch salt 150 grams frozen butter 50 grams almond powder 75 grams powdered sugar Lemon slices 1 teaspoon cinnamon 1 egg 500 grams plums of Skopelos After sifting the flour thoroughly, mix with salt and cold butter cubes. Work the mixture first with hands to spread the butter evenly until the dough resembles thick crumbs. Add the ground almonds, chopped in blender, together with the traces, the zest and cinnamon. Add the egg and mix well. Cover the bowl with a cloth and let sit in the refrigerator for an hour. Wash the plums thoroughly and … Read more
2 eggs 1 teaspoon sugar ½ teaspoon salt 1 cup fresh milk The juice of ½ orange 1 sachet baking powder 2 cups flour Olive oil for frying Cinnamon Honey In a large bowl, beat together the eggs, sugar and salt until fluffy. Add remaining ingredients and mix well to make a slightly thick batter. In a frypan, heat the oil on medium heat. Take spoonfuls of the dough which has been dipped in oil so as not to stick and fry until golden-brown. Place on a platter lined with paper towels to drain excess oil. Serve on a plate … Read more
2 tomatoes 3 Eggs 1 cup Onions 1/2 cup Cheese ((ksinomizithra or touloumotyri) Finely chop the tomatoes. In a frying pan, saut? onions and add the chopped tomatoes. In a separate bowl beat the eggs with the “ksinomyzithra” cheese or the “touloumotyri” cheese and pour over the tomatoes. Stir well, let cool for 5 minutes and serve. Stir well, let cool for 5 minutes and serve.
500gr flour for all purposes (Alternatively 350gr flour for all purposes and 150gr yellow flour) 1 teaspoon salt ½ teaspoon baking powder 1 tablespoon vinegar 3-4 tablespoons olive oil 250gr water For the filling: 600-700gr feta cheese and goat’s cheese (crushed) Stir well in a large bowl all the solid ingredients and add the vinegar, oil and gradually the water. Knead until the dough does not stick to the bowl. Separate the dough into eight small balls. Place in a floured pan, cover with a towel and let rest for about half an hour. Roll out each ball into a … Read more
Store-bought phyllo dough 300gr feta cheese 10gr freshly ground pepper 60gr spearmint 2 fresh eggs 30gr extra virgin olive oil Crush the feta cheese, chop the spearmint and put all the ingredients together into a bowl and mix very well. Brush a baking pan with olive oil and roll out half the phyllo sheets. Spread the mixture and cover with the remaining phyllo layers, brushing with olive oil. Bake in a preheated oven at 170 C for 30 minutes.
1 packet village style phyllo dough ? cup risotto rice 2 tablespoons olive oil 2 cups water 1 cup almonds, chopped 1 cup raisins ½ teaspoon clover Olive oil For the syrup: ½ cup sugar 4 cups honey ½ lemon (the juice and skin) ½ cup water 1 cinnamon stick Soak the rice in lukewarm water for 10 minutes and drain. Heat two tablespoons of olive oil in a small saucepan and saut? the rice until translucent. Add the water, lower the heat and let it simmer for 15 minutes until the liquid is absorbed. Add the raisins until they … Read more
25 medium sized tomatoes 1kg sugar ½ kg almonds ½ teaspoon citric acid 2 vanilla sticks Water to cover the tomatoes. A pinch of lime Peel the tomatoes. Make two holes in the bottom and with a tooth pick remove the seeds. Wash once and place in lime water for 10 minutes. Next, wash 5-6 times to clean and let drain. Put almonds inside each tomato. Place the tomatoes in a pot in rows and cover with sugar. Let sit for 12 hours. Then add as much water as needed to cover the tomatoes. Pour the tomatoes into a large … Read more
For the dough: 1 kg all purpose flour 1 cup oil 1 tablespoon salt 1 and 1/2 cups water For the filling: 1 bunch spring onions finely chopped 1 leek finely chopped -optional ½ bunch of dill 1kg spinach finely chopped (grated) ½ cup oil Salt Pepper 2 tablespoons rice Feta cheese Dough: Knead all the ingredients for the dough together and set aside for one hour to rise. Roll out two thin sheets of phyllo dough. Filling: In a small pan, saut? the onions and add salt, pepper and mint. Mix in the rest of the ingredients. In a … Read more