Pommes


Posts Tagged ‘Pommes’

Souvlaki

Ψ Saturday, September 19th, 2009

t_souvlaki

Souvlaki“a greek meat skewer conquers the world..”

What´s fish and chips in Britain, is Souvlaki on rhodes. A typical greek meat stick, which you can get almost everywhere.

Also the souvlaki is traditionally prepared at the Smaragd. Where once marinated meat skewers hung over open charcoal fire we still use these technics and grill on charcoal. Right in front of your eyes your souvlaki gets turned over on the Emerald Grill. All depends on the marinade because only selected rhodian spices make the meat tender and don’t get burned over the fire. We offer the traditional pig souvlaki or the lean chicken souvlaki, both seasoned after traditional recipes.

our boss at the grill

our boss at the grill

Gyro

Ψ Saturday, September 19th, 2009

te_gyros

..fresh ingredients make the difference

..fresh ingredients make the difference

“the classic dish refined with fresh rhodian herbs..”

Gyro is of course the classic dish of greece. Here in our restaurant each serving of gyro is freshly grilled and flavored with fresh herbs. Sprinkled with sweet red onions, this results in a combination with a very delicate and mild heat.

In addition to our gyro we of course serve our homemade Tzatziki. This is one of the great kitchen secrets of the Smaragd. It is still made according to ancient recipes out of our family tradition. It´s made out of well hung yoghurt and rhodian herbs and spices. And of course with cucumber.., rhodian cucumber which still tastes like cucumber and not like water.

Additionally we serve fresh homemade fries. All together it’s a properly prepared taste experience.

Grilled goatling

Ψ Saturday, September 19th, 2009

te_zieg

fresh goatling from Smaragd grill

fresh goatling from Smaragd grill

“freshly grilled goat directly on your plate..”

Goat meat is very appreciated in greece and is historically eaten a lot. Goats used to be a welcome alternative to cattles, because these wouldn´t have coped with rocky rhodes. This is the reason why a lot of traditional dishes on rhodes are a based on goat meat.

We only use pure organic goat meat from free ranged rhodian goats. Georgios personally selects only the best goat meat and processes the whole goat himself. No meat from factory farming, from the supermarket or from frosted finished products which are sadly becoming more and more famous these days. .

We only take the juiciest pieces for the grilled goatling and refine it with a few selected local spices, because these will not get burned on the grill. They also make the meat tender and wonderfully aromatic. We serve the goatling with chips and lemon. Your Appetite defines the size of the portion. We recommend to give the lemon over the meat for a fresh and fine taste. Red and white house wine fits perfectly.

Grilled lamb

Ψ Saturday, September 19th, 2009

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