Surrounded by the lush gardens at the Sheraton Rhodes Resort, Mediterraneo showcases modern Mediterranean cuisine with a strong emphasis on seasonal local ingredients, like Memezeli salad – a traditional Greek salad of tomatoes, soft goat cheese, fresh onions, capers, barley rusks and garden basil – and Gemista, tomatoes and green peppers stuffed with aromatic rice, onions, and fresh herbs. Although I sat down to lunch craving an authentic platter of lamb gyros, I was ultimately swayed by Chef Patrick van Velzen’s take on shrimp saganaki: a dozen plump shrimp, pan-cooked with tomato, green peppers, ouzo and feta cheese. At long last I am starting to understand the appeal of shrimp!
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