Rhodes, the third-largest of the Greek islands, will launch a biannual food festival this year, with the weeklong events held in May and October. 

The Rhodes Food Festival will host two versions of the event, the Spring Festival and Fall Festival, that will focus on the island’s food culture. 

Guests can purchase packages that include a week at one of two all-inclusive resorts, the beachfront adults-only Ixian Grand or the Mitsis Alila Resort & Spa, both Greek hotel brands; vineyard tours with wine tastings; excursions to the medieval city of Rhodes, Appolona, Empona and other villages to experience local and culinary traditions; and the Culinary Fusion Festival Evening Gala at the Kallithea Springs. 

Rhodes officials and hoteliers from the Greek island held a dinner for travel advisors in New York City to launch the event, hosted by chefs from Rhodes. 

Chefs prepared braised lamb shoulder with fresh herbs, corb fish with lentils and saffron sauce; lonza (cured pork) with octopus, and fish tartare in a Greek salad. Wine from Rhodes accompanied the food.

The governor of the South Aegean region of Greece, George Hatzimarkos, told travel advisors, “We’re here to do business with you. We’re not only here to sell, but to listen to you and hear your ideas and get feedback and work with you and work together.”

Home to one of every seven hotel rooms in Greece, Rhodes is very popular with Europeans but less so with Americans, said Hatzimarkos. Americans lean toward Santorini and Mykonos. 

“People ask what’s new, give us an idea of what’s new,” he said. “We’re here to introduce to you Rhodes.” 

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