“Rhodian gastronomy was almost disappearedâ€
We re-invented it at a time when little was known about authentic Rhodian flavours. In the beginning, this was only a project among friends. Now it is a reality.
A genuine reality, which now resonates throughout Greece, spreading words such as yaprakia, pispili, koulombres, pouches and others.
Today we are at a point where our menu includes 16 authentic Rhodesian dishes, which tell us 16 different stories of a forgotten everyday life.
AMONG THREE GENERATIONS…
The Tradition…
George Troumouchis was born in Rhodes and literally grew up in the best kitchens of the time. With a passionate chef father, he did not have many options for the profession he would follow. He began next to him, during his summer vacations as a child for all the chores and at all the posts, he learned that cooking means energy, dexterity and craftsmanship. All these years for him, cooking has been the subject of discussion of perfection and transcendence through the unexpected and the unpredictable.
“For me, examining tradition means trying to understand today”.
George has been the executive chef of Elysium Resort & Spa for the last ten years. A few years ago, he started with friends a detailed record of Rhodian cuisine. They went village by village, door by door and collected all Rhodian traditional recipes.
The Innovation…
Born in Rhodes in 1997, Spyros Kougios studied in Rhodes’ Hospitality Training Institute. He began his working placement in Elysium Resort and Spa, by the side of Head Chef George Troumouchis and chef Stamatis Misomikes. From the first day of his working placement, he realized how magical and creative was his profession, and decided to follow the team of the Noble Gourmet Restaurant.
Off season he is working in Michelin awarded restaurants such as “Maaemoâ€, “Kontrast† and others. He participated in the IGCAT’s European Young Chef competition, and as ambassador chef in the gastronomy night organized by the Region of South Aegean in New York’s James Beard Foundation.
Nowadays, his dreams are coming true, and today he is the Head Chef of Noble Gourmet Restaurant,  where  alongside with his team, they are continuing the successful work of his mentors Head Chef George Troumouchis and chef Stamatis Misomikes.
Restaurant
Located on the top floor of the main building of Elysium Resort & Spa, Noble offers a multisensory culinary experience focusing on Rhodian cuisine. Chef Spyros Kougios and George Troumouchis use science and modern technology to create modernist and progressive re-interpretations of traditional recipes.
The breathtaking panoramic views of the Faliraki bay, the minimal décor, and the soft piano melodies create an enchanting dining environment!
Back to our roots
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Try the Noble experience and discover the authentic
Rhodesian cuisine through the constantly evolving tasting menus.
We are working to make our menu more and more environmentally friendly,
pushing zero-waste recipes to their limits.
We collaborate hand in hand with local producers and source the vast majority of our products locally.
We aim to share the traditions, way of life, and gastronomy of Rhodes with our guests. Each dish tells a story about the everyday life of the people of Rhodes.
meet, be nostalgic, smell and taste…
We invite you to embark on a dream trip to Rhodes’ deeply hidden gastronomic history.
We don’t aim to be the best—only to be your favourite
Farewell to another remarkable season…
As Noble closes its doors for the winter, we look back with pride and gratitude on a year filled with success, creativity, and unforgettable culinary moments.
A heartfelt thank you to our entire Noble team and our guest chefs for their talent and dedication, and to our guests for their continuous support of our vision — to honor and elevate the local cuisine through inspired, contemporary creations.
We look forward to welcoming you back in the summer of 2026, with new ideas, exciting surprises, and flavors that will once again take you on a journey.
Until then, thank you for being part of the Noble family. 🌿
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