Welcome to the menu of our Smaragd, here you´ll find a summary from our most popular traditional dishes.

For us, nothing else is as important as the quality of our delights, so our first priority is freshness! If we can´t get fresh ingredients for a dish, it won´t come on the table. Furthermore we abstain completely from instant meals or instant products, no matter if frozen or conserved. In our restaurant you´ll always get fresh handmade food.

We bake our own bread in a traditional wood oven. The recipe has been handed down for generations. This natural bread is very healthy because it´s made out of selected self grinded corn and is full of vitamins, minerals and roughage.

Our dolmades leaves are hand selected from our own vineyard. They are hand rolled and prepared according to a handed down traditional recipe.

fresh grapes

Georgios with grapes

We are especially proud of our authentic Stifado, which is original made out of goat meat and not out of beef, which is becoming increasingly common. An authentic stifado is made in a wood oven and “don´t hurry it”, it takes a lot of time to do it right. That means, in order to achieve the genuine flavor of a real Stifado, it has to stew by gentle temperature over hours. Here you can taste it.

Very important for all our dishes is a natural high quality olive oil. By adequately taking care of our olive trees we can extract an outstanding oil after the harvest in autumn.

aubergine salad, bread and Retsina

aubergine salad, bread and Retsina

Also we are cultivating our own fruits like grapes, oranges, lemons, figs, etc. to deliver our guests the best possible taste.

To spice up the traditional dishes we only use organic and natural spices and herbs collected in the region of psinthos.

Our restaurant stands for traditional rhodian cuisine and so we are handmaking all our food by inherited family recipes. This recipes are handed down from generation to generation and now it´s our turn to let you taste these. So you can build up your own opinion of real rhodian cuisine in psinthos.

Yours Georgios E. Markou