“Rhodian gastronomy was almost disappeared”
We re-invented it at a time when little was known about authentic Rhodian flavours. Αt the beginning this was only a project among friends. Now it is a reality.
Our mission is to keep the flame of our traditions alive, to improve them, to awaken memories and to spread them to our guests.
A genuine reality that reverberates around Greece, diffusing words like “rouzounia”, “malathropites”, “giaprakia”, “pispili” and other.
Today we came to a point where 8 Rhodian dishes are included in our menu, narrating 8 different stories of a forgotten daily life.
AMONG THREE GENERATIONS…
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 begun 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 is the executive chef of Elysium Resort & Spa for the last ten years. 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.
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 “Maaemo”, “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.
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
Sample the Noble experience and discover the authentic Rhodian cuisine with our constantly evolving tasting menus.
The tasting menus have been inspired by seasonal ingredients, the diversity of Rhodian cuisine, and our romantic perception.
We have created two tasting menus with 5 and 8 courses respectively, starting from the very beginning, when flavours were real and aromas genuine.
Designed to preserve the authentic flavour and the uniqueness of Rhodian products,
with each dish narrating the story of a forgotten daily life in order to trigger emotions and awaken memories.
Meet, be nostalgic, smell and taste…
An invitation to a dream trip to Rhodes’ deeply hidden culinary history…
Follow the link below to make a reservation. Please note that to confirm your reservation a booking deposit (via a credit or debit card) of 70 Euro per person is required. This deposit will be deducted from your bill and is non-refundable in case of cancellation or no-show. Upon completion of payment you will receive a booking confirmation via SMS in your mobile telephone. In case you face any technical issue in receiving the SMS please email us at email@example.com