Name: Hellas
Telephone: +30 2244 048316
Price range: $$
Rating: 4.8

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MC BMC B

A funny, entertaining experience, like an expensive caricature of a high-quality restaurant, performed by cooking newbies who had very high esteem for themselves, but no clue how cooking works, like a bad cook trying to give the impression of a high-quality chef. We were seated on the ugliest, furthest end of the terrace, sitting almost on the adjacent road, where the drag from passing busses was almost ripping away our serviettes. The dishes were really funny, like a joke you can give a hearty laugh about. The seafood dolmades for example consisted of single crab tails wrapped in a tiny shred of wine leaf. They were so small that on the first impression we couldn’t help laughing, tiny green beans bathed in a giant lake of yellow cream on an oversized plate, somewhere between soup and amuse bouche. It must take binocular lenses and micro-surgery tools to create so microscopically small structures out of regular wine-leafs. This example is so striking because on suggesting „Seafood dolmades“ it would take every amateur cook 30 seconds to come up with the obvious solution, which would by far out-shine Hellas’s dumb interpretation: Classic dolmades contain rice and meat, so the logic variation woud be to prepare typical seafood risotto with some lobster, crevettes or crab meat, nicely seasoned with saffron, giving it a phantastic fragrance and bright yellow colour, contrasting with the dark green wine leaf wrapper. That way the dolmades could have a respectable size similar to the originals, justify the high price and not result in such an embarrassment! The pork belly was crispy, however the potatoes were served with a white foamy sauce that tasted so disgustingly spoiled that we could not eat it. One of us has duck breast, with the puzzling serving suggestion „medium rare“ (for poultry, mind you!), which tasted tenacious and salty. The desserts were another display of absent skill: Chocolate sphere with hot caramel - filmed many times by other reviewers. So you watch the clumsy waiters drowning a small chocolate „sphere“ the size of a tabletennis ball with a gulp of hot sauce, which was anything but freshly prepared caramel, just to witness both disintegrate and transform each other into an indiscernable, ugly mess on your plate. Is that another joke? That‘s not how cuisine works, guys, ingredients are supposed to work together, to refine, enrich each other and create visual entertainment, not messy melting puddles. As mentioned by many other reviewers, the table service stood out as a negative highlight: The waiters were particularly inexperienced and unprofessional. Simple proficiencies, which you take for granted in a high-class restaurant, were patently missing: You are supposed to serve from the guests‘ right side, you serve the women at the table first, you pour from a bottle without gulping the fluid out of the bottle neck, you remember who ordered what 5 minutes ago, you know which plate belongs where, you know if the dish you serve requires just a spoon (no), or spoon and fork (always missing) - these simple skills were painfully absent. This did not prevent the waiters from being strikingly impertinent and without decoy, trying to argue aggressively where there was no argument. During the cause of the evening we passive-smoked 8 cigarettes from a guy at the neighboring table, although being strictly non-smokers ourselves and dining with kids. For the Hellas staff, however, that was no argument, for them it was perfectly reasonable to charge hundreds of Euros for what they considered to be a special level of culinary experience - and at the same time exposing their guests, men women and children, to secondhand cigarette smoke for hours and hours on end. What a joke! What an overpriced ashtray of pathetic amateurs this restaurant is!

Mika MalingriauxMika Malingriaux

I celebrated my 24th birthday at the wonderful Greek restaurant Hellas in Rhodes, together with my brother and his fiancée. We went there both the day before and the day after my birthday. They were fantastic evenings, and I had a very beautiful birthday. For me, it's clear: 100 out of 100 points. The restaurant is very clean, modern, and has a lovely atmosphere. The dishes are all extremely delicious and of high quality. The entire team is incredibly friendly, helpful, and warm-hearted. Everything has a very personal touch, which makes you feel very comfortable. If you have any special requests, you can easily express them. For example, my brother has a gluten intolerance, but that was no problem since they also offer gluten-free pasta. The food is world-class – from the appetizer to the main course to the dessert, everything was a dream. Everything was perfect, well-rounded, and consistent, and the portion sizes were just right. I had the spare ribs, sirloin steak, filet steak, and pasta, and I can only say that all these dishes were perfect. I have never had them prepared so well anywhere else in the world. Even the salad was so delicious that you wonder how a salad can taste so good. Additionally, I tried a bit of the dishes my brother and his fiancée ordered, and they were equally outstanding. To make my birthday even more special, the team sang “Happy Birthday” to me, held up a banner with “Happy Birthday” behind me, gave me a few balloons, and even placed a candle on my dessert :). My brother and his fiancée completely agreed with me about the food. My brother, who has been dining in various restaurants across Europe for the past 10+ years, said that this restaurant is truly world-class. They also agreed with all my other points regarding the overall experience. Additionally, the prices are extremely fair for the quality and service provided. All in all, I can only say that every dish I tried was of incredibly high quality and tasted excellent. I can recommend this restaurant to anyone visiting Rhodes. It is a must-see for food lovers. Definitely give it a try, and you will agree with this review! A big thank you again to the entire team for the wonderful evenings, the excellent service, and the delicious food, but especially for making my birthday so memorable! I hope to come back soon :) Much love from Germany, Mika :)

Caroline MonksCaroline Monks

Dining at Hellas has been the culinary highlight of our trip to Pefkos and one of the nicest meals I've had in a very long time. We were fortunate enough to get a walk in for our group of 10 this evening, and not one person in the group did not enjoy their meal. Fresh ingredients, cooked to perfection, good portion sizes, and with impeccable presentation. Not to mention the staff are so friendly and accommodating. I had the Taramasalata starter which was light but with great flavour. Followed by the duck fillet for mains. The presentation was perfect and the mix of flavours amazing. The meal was finished off with the bannoffee which was rich and delicious. I also tried the lamb klefiko which was delicious, with the meat almost melting it was so soft, the chocolate sphere was also incredible, I'd return again for that alone. The kids enjoyed the meal also, the portion sizes for them were generous and the food delicious. Each dish that was produced for our group was presented beautifully, was reasonably priced and the food quality exceptional. I cannot rate thís restaurant highly enough. A must visit when in Pefkos.

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Reviews of Hellas

4.8

(296)

2.0

16w

A funny, entertaining experience, like an expensive caricature of a high-quality restaurant, performed by cooking newbies who had very high esteem for themselves, but no clue how cooking works, like a bad cook trying to give the impression of a high-quality chef. We were seated on the ugliest, furthest end of the terrace, sitting almost on the adjacent road, where the drag from passing busses was almost ripping away our serviettes. The dishes were really funny, like a joke you can give a hearty laugh about. The seafood dolmades for example consisted of single crab tails wrapped in a tiny shred of wine leaf. They were so small that on the first impression we couldn’t help laughing, tiny green beans bathed in a giant lake of yellow cream on an oversized plate, somewhere between soup and amuse bouche. It must take binocular lenses and micro-surgery tools to create so microscopically small structures out of regular wine-leafs. This example is so striking because on suggesting „Seafood dolmades“ it would take every amateur cook 30 seconds to come up with the obvious solution, which would by far out-shine Hellas’s dumb interpretation: Classic dolmades contain rice and meat, so the logic variation woud be to prepare typical seafood risotto with some lobster, crevettes or crab meat, nicely seasoned with saffron, giving it a phantastic fragrance and bright yellow colour, contrasting with the dark green wine leaf wrapper. That way the dolmades could have a respectable size similar to the originals, justify the high price and not result in such an embarrassment! The pork belly was crispy, however the potatoes were served with a white foamy sauce that tasted so disgustingly spoiled that we could not eat it. One of us has duck breast, with the puzzling serving suggestion „medium rare“ (for poultry, mind you!), which tasted tenacious and salty. The desserts were another display of absent skill: Chocolate sphere with hot caramel - filmed many times by other reviewers. So you watch the clumsy waiters drowning a small chocolate „sphere“ the size of a tabletennis ball with a gulp of hot sauce, which was anything but freshly prepared caramel, just to witness both disintegrate and transform each other into an indiscernable, ugly mess on your plate. Is that another joke? That‘s not how cuisine works, guys, ingredients are supposed to work together, to refine, enrich each other and create visual entertainment, not messy melting puddles. As mentioned by many other reviewers, the table service stood out as a negative highlight: The waiters were particularly inexperienced and unprofessional. Simple proficiencies, which you take for granted in a high-class restaurant, were patently missing: You are supposed to serve from the guests‘ right side, you serve the women at the table first, you pour from a bottle without gulping the fluid out of the bottle neck, you remember who ordered what 5 minutes ago, you know which plate belongs where, you know if the dish you serve requires just a spoon (no), or spoon and fork (always missing) - these simple skills were painfully absent. This did not prevent the waiters from being strikingly impertinent and without decoy, trying to argue aggressively where there was no argument. During the cause of the evening we passive-smoked 8 cigarettes from a guy at the neighboring table, although being strictly non-smokers ourselves and dining with kids. For the Hellas staff, however, that was no argument, for them it was perfectly reasonable to charge hundreds of Euros for what they considered to be a special level of culinary experience - and at the same time exposing their guests, men women and children, to secondhand cigarette smoke for hours and hours on end. What a joke! What an overpriced ashtray of pathetic amateurs this...