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I have so many fond memories of visits to the Greek island of Rhodes with Oceania Cruises. One of my first is from 2008, when we celebrated my mother’s 80th birthday on an Oceania Cruises’ voyage. Underneath the shadow of the ruins in the old city of Rhodes, I had a memorable lunch at Hatzikelis, feasting on some of the best grilled fish I’d ever had. Until then I had never tasted tzatziki – that heavenly mixture of cucumber, garlic, dill, lemon juice and creamy Greek yogurt. I was certain I would never be able to replicate this lunch at home, so I promised myself that I would return someday.

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I have returned to Rhodes many times. Since joining Oceania Cruises as executive chef of the Bon Appétit Culinary Center in 2011, I have shared many meals at that family restaurant with friends and family as well as guests and chefs on Marina and Riviera.

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While hosting a luncheon here last fall for Susie Heller and David Shalleck, two of our Bon Appétit Culinary Center chefs, we were all inspired to ask the family to host a Culinary Discovery Tour. They are always so welcoming, taking us into the kitchen and sharing today’s catch as well as their family’s Greek cooking secrets.

Over the winter I worked with the family and staff at Hatzikelis to design an authentic Greek cooking and dining experience for our guests. When Riviera docked for the first time in Rhodes this summer, those plans became a reality, and Hatzikelis hosted their first Culinary Discovery Tour.

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After a very brief walk from the ship, we arrived at the restaurant to tables overflowing with fresh produce, fish, cheeses and bread. Warm smiles and ouzo greeted us on the patio of our hosts’ family restaurant. We were told that the restaurant was originally a bakery, but when Pappa retired and the family business passed to his son, the passion for fish was so profound that the bakery was turned into a fish taverna. Not only was the present owner there to greet us and cook with us, but Pappa also dropped in to round out the hospitality.

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The first dish we made was spinach pie, and we began with the phyllo dough. We made the dough and rolled it out, then filled it with a spinach and feta cheese filling. We popped it into the oven, and our first dish was complete!

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Our next dish was the traditional salad using barley rusks, tomatoes, capers, lettuce, a lovely vinaigrette and sprinkles of fresh oregano.

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No Greek lunch is complete without grilled eggplant. We were able to master the art of charring an eggplant, scooping it out and filling it with a mixture of tomatoes, onions, dill, mint, oregano and Greek yogurt. Smoky eggplant – yum!

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My niece, Sarah, was traveling with me on this cruise, so she stepped in to make the tzatziki. She was so impressed with the family hospitality and Greek food that she promised to return soon and asked if, in the meantime, they might find her a suitable Greek husband! We all enjoyed a good laugh at that comment, but I wouldn’t be surprised if she does return soon (perhaps with a husband of her own choosing).

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The owner of the restaurant was busy making squid risotto and mussels saganaki, two more dishes we would enjoy over lunch. He also described how to select fresh squid and octopus, just in case we happened to find ourselves in the market for a fresh octopus! Soon after hatching their eggs, squid and octopus die, and often these less than desirable specimens are fished and sold. But we learned how to select a fresh one, which should be firm to the touch and resistant to pressure.

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While various dishes were being finalized and the staff was readying our lunch, we were treated to a behind-the-scenes visit to the kitchen. Now that we had learned how to select fresh squid, we acquired the same expertise regarding fresh fish. We also learned how to clean and filet a sea bass and how to grill it over open flames. The only seasonings used on fish at Hatzikelis are lemon juice and olive oil.

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Finally it was time to sit for lunch and enjoy some delicious local wines and the dishes we had made with the Hatzikelis family. The food just kept coming and coming, with the finale being the day’s catch of fresh fish, which was perfectly grilled.

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After saying farewell with lots of hugs goodbye and promises to return, guests were free to stroll the beautiful cobblestone streets of Rhodes. Later we returned to Riviera for a cooking class in the Bon Appétit Culinary Center to review what we had learned earlier that day.

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If you are planning a cruise that includes Rhodes on either Marina or Riviera this year, you will definitely want to put this special Culinary Discovery Tour on your “must-do list.” It’s a fabulous day with a friendly family who makes you feel welcome – and well fed – in the warmth and hospitality of the Greek island of Rhodes.

3 comments

  1. Looks fabulous! The three culinary excursions, no experiences, we did this April on our back to back Mediterranean cruises were phenomenal! Don’t miss out on this wonderful experience.

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  2. Thank you all for the great feedback. I’m so happy to hear that our guests enjoy these Culinary Discovery Tours as much as I do!

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