The Last Supper

Das letzte Abendessen auf Rhodos nehmen wir im Restaurant Kavos ein:
"Our Michelin-Starred Chef Alexandros Tsiotinis has prepared a sophisticated seafood menu that boasts of the bounty of the boundless blue sea, whose waves lap the shore just steps away from the restaurant terrace. Traditional Greek ingredients are the foundations of the cuisine, but elevated in artful dishes that showcase the best of the Aegean. Book a table for an evening of reassuring plates with innovative twists that will linger in the memory like the sea breeze."

Es gibt (leider keine Ceviche für Jürgen):

- Dumplings with vine leaf cream, dill oil and crispy rice leaves
- Octopus Loukoumas with aioli garlic sauce and white fish roe cream.
- Seafood tigania with fresh mussels, squid, shrimp in Fregola Sarda flavoured with saffron, orange, bottarga* and mascarpone
- Tomato risotto with smoked sea bass, cherry tomato confit, basil and garlic chips

Dazu gibt es zwei griechische Weine. Und zum Abschluss noch etwas Gitarrenmusik unter dem Sternenhimmel mit zwei Absacker.Weiterlesen