123 Main Street, New York, NY 10001

Built in 1340
Boutique Hotel, Medieval Town, Rhodes

Adults Only, Totally Smoke-Free

Travel Agents
RESERVE YOUR STAY
Hotel, Medieval Town, Rhodes
Built in 1340

Adults Only, Totally Smoke-Free

Travel Agents
RESERVE YOUR STAY
RESERVE YOUR STAY
Travel Agents

Adults Only, Totally Smoke-Free

Hotel, Medieval Town, Rhodes | Built in 1340

NEST OF KATAIFI DOUGH WITH MUSHROOMS

Ingredients
For the Kataifi dough nest: 

    1. 250gr Kataifi
    2. 150gr melted butter

For the mushroom filling:

    1. 10 large white mushrooms
    2. 80gr butter
    3. 1 large onion
    4. 2 garlic cloves
    5. 2 tablespoons parmesan cheese
    6. 3/4 cup cream
    7. Salt & pepper
    8. Dill to garnish

Instructions
Untangle kataifi until fluffy, add the butter and make nests in 14 cupcake bases.
Cook in moderate oven for about 5 minutes until golden.

Slice mushrooms, onions and garlic.
Cook in butter until nice and soft. Add remaining ingredients and cook for a few more minutes.

Fill nests with mushroom filling. Springle with finely chopped dill and serve. 

Enjoy,
Angela

RESERVE YOUR STAY
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RESERVE YOUR STAY
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YOUR PRIVATE ARRIVAL TRANSFER & other ways to reach the hotel
You can reach our hotel in one of the following three ways:

1.   PRE-BOOKED PRIVATE PICKUP. It is by far the best way for your arrival transfer.
English speaking drivers, authorized to drive in the Medieval Town, will be waiting for you, help you with your luggage, and bring you to our doorstep.
An electric buggy may be used for the part of the drive in the Walled City. 
Total fare per transfer: €50 (from the airport) or €20 (from the port), paid directly to the driver who picks you up (up to 4 guests with a reasonable volume of luggage).
•    More than 4 guests or too much luggage require a minivan. Cost: €70 (airport), €30 (port).
•   Guests arriving from Turkey by ferry are charged €10 extra due to long waiting time.
•   If you travel light and arrive at one of the ports, contact us for a free transfer suggestion.
                                               HOW TO BOOK YOUR PICKUP TRANSFER
•  Copy the table below and paste it on your email to us (welcome@kokkiniporta.com).
•  Fill in the required information.
•  Send us your email when you have your flight details (not later than 72 hours before your arrival day). Availability is a problem.
•  Your information will be forwarded to the driver who will pick you up.

Name of leading guest. 
Cell phone able to receive calls(include country code). 
Date & estimated time of arrival.Date:Time:
AIRPORT: Origin and Flight Number.Origin:Flight:
PORT: Origin and Ferry’s Name.Origin:Ferry:
Number of guests. 
Pieces of luggage.Carry-ons:Suitcases:

2.   ANY TAXI FOUND AT THE AIRPORT OR PORT RANK.
Depending on your arrival time and day, there may be a long queue and waiting time.
You will be dropped off outside the walled city, at least 150m from the hotel.
3.   DRIVE A RENTAL CAR.
Driving to the right Gate and finding a parking space may be challenging.
You will need to park outside the walled city, at least 200m from the hotel.
Our guests rarely use a rental car on their first (or even second) day here. Instead, you can ask for a car to be brought to you the day you need it. Everything will be much easier.
Please note: We are not allowed to use our Hotel’s means for transfers and porter services from the Gates to the Hotel.

MICHALIS’ Useful Details

Please contact us about anything you with to ask or have clarified.

MICHALIS is 37 sq.m. (121 sq.f.) and has a garden of 47 sq.m. (155 sq.f.). It can accommodate 2 guests.

It is on the ground floor of the hotel.
Its garden has two levels, with two steps leading to the upper level.
Using the plunge pool requires ascending and descending a total of five steps with handrail.

MICHALIS has one room, with a glass door separating it from the bathroom.

The suite has one window, one skylight, one glass door leading to the garden and one wooden door leading to the hotel’s ground floor.
They are thermally insulated and sound-proof.

The skylight has a shutter. The window and the door to the garden have sunblocking curtains.

MICHALIS features a central airconditioning system.

Celling height

  
(bedroom):350 cm (138 in)
(bathroom):270 cm (106 in)

BEDDING

  • King Double Bed :  180×200×28 cm (71×79×11 in).

  • Twin Single Beds:   90×200×28 cm (35,5×79×11 in).
    The king size bed can be converted to twin single beds.
    They have separate mattresses and linen. However there is no distance between them, as they share the same King bed base.


 – Bottom & top matresses: orthosomatic Coco-Mat.

 – Pillows: Coco-Mat “all natural” (see out Pillow Menu further below).

 – Bed linen: Frette, pure cotton.

Realizing our direct impact on the environment and our community, our choice is to work for a “Good for All” presence.

We therefore:

  • Employ, purchase, donate and invest locally
  • Finance and otherwise undertake the preservation of historical buildings
  • Volunteer repairs, maintenance and cleaning of parks and public areas
  • Promote local history, culture, products and cuisine
  • Highlight “hidden gems”, lesser known attractions, alternative activities
  • Do our best to raise the quality of tourism and relevant services in the region
  • Recommend worthy restaurants, shops, artisans and businesses
    Point out the ones to be avoided because of poor quality and business practices
  • Infuse a sense of pride, participation and partnership into people we work with
    Happily exchange knowledge and experience with everyone interested
    Find second homes for our replaced items (e.g. bed linen, towels, furniture, appliances, computers)

Our own solar systems cover 45% of our energy needs

They provide hot water and generate electric power for storage

Stored energy is used forlighting in public areas, water purification and in power cuts

LED light bulbs are installed in all indoor and outdoor lights

Energy efficient equipment is used to the extent possible

Sensors and timers regulate lighting and air conditioning in public areas

  • Air conditioners and most lights are automatically switched off when guests are not in rooms
  • Walls, roofs, floors and hot water tubing are thermally insulated
  • All windows and glass doors are double glazed and have wooden shutters
    Bicycles are exclusively used for carrying persons, goods and luggage in the Old Town Eco-friendly cars cover our transportation needs outside the walled city

Transport millage is reduced by purchasing from local suppliers

  • Water for housekeeping and for use in the suites is decalcified, after being filtered in 4 stages
  • A constantly replenished amount is hygienically stored for the event of a shortage
  • Drinking and cooking water is used immediately after being multi-filtered and UV purified
  • Waste is minimized:
    • Part of the used tap water is filtered, purified and reused for irrigation & outdoors’ washing
    • Aerators, auto-timed drip irrigation and fountain recirculation pumps are used
  •  

Our approach is to actively manage and reduce ourwaste by:

  • Usingless, reusing, repurposing, refilling and recycling to the extent possible
  • Salvaging and giving a second life to all kinds of items and materials
  • Purchasing recycled, recyclable, natural, biodegradable and compostable materials to the extent possible
  • Having a system for filling reusable containers with purified drinking water:
    • Sanitized glass bottles are filled for use in the hotel and
    • New, unused aluminum canisters are offered gratis to guests for when not in the hotel
  • Distributing excess food daily to those who need it

It has been said that, when it comes to food, “we have an appetite forgiving”.

However, our approach includes much more:

  • Local, fresh and (when possible) organic products are bought daily
  • Our sources are producers and suppliers we personally know and often visit
  • They all practice sustainable and responsible production and business practices
  • We grow our own herbs, herbal teas, aromatic plants and a small part of the fruit we use
    Everything we serve is lovingly prepared in our kitchen “No Wasted Food” is a key part of our ecological and social behavior
    Everything is purchased, stored and prepared wisely
    Excess food is put to good use: it is daily distributed to those who need it
    The rest is composted and used in fertilizing our gardens

In our efforts to drastically reduce the use of plastic

  • Refillable dispensers are in our suites’ bathrooms for soap, shampoo and hair products
  • Detergents and cleaning liquids are bought in bulk containers
  • Drinking water is purified and offered in glass, refillable, sanitized bottles
  • Brand-new aluminum water canisters are complimentary for guests to take with them
  • Natural, sustainable materials are used instead of plastic, whenever possible Biodegradable, reusable and recyclable plastics are chosen when necessary
  • Nylon bags brought with our supplies are reused and eventually recycled

We keep our gardens and terraces simple, natural and sustainable. In their limited space, we are proud to

  • Grow native herbal teas, aromatic plants, spices and flowers
    Look after our 300-year-old mulberry tree, our olive, bitter orange and othertrees
    Encourage the presence of bees and butterflies
    Choose plants that need little or no watering
  • Use compost, naturalfertilizers and invasive insect repellants
  • Avoid chemicals and pesticides
  • Reuse filtered tap water for our auto-timed drip irrigation system
  • Have cisterns and recirculation pumps for our fountains

When building, restoring, furnishing and decorating we are driven by our

  • Respect for our building’s past of 700 years
    Sense of responsibility towards local architecture, history and culture,
    Awareness of our Greek and multicultural heritage
  • Ecologically and socially caring approach
  • Defiance of all kinds of decoration clichés and “styles”
  • Admiration for time-proven, traditional techniques
  • Extensive use of “old school” materials such as lime, pumice, bees wax, linseed oil
  • Appreciation of modern, innovative ones
  • Reuse of salvaged timber, steel, stones, marble and other materials,
  • Repurposing of old furniture, architectural elements, lights, odd items
  • “Fix it, don’tthrow it” attitude
  • Continuous learning and share everything we know
    Dedication in making our impact as positive as possible

DRIVE A RENTAL CAR

We encourage all our guests to rent cars as the best and easiest way to enjoy more of what Rhodes has to offer.

BUT, we also let them know that:
    • Picking a car up at the port or the airport and driving to the hotel is unnecessary and can be frustrating.
    • However, dropping a car off at the airport at the end of your stay may be a very good idea.

Some of the reasons are:
    • Almost none of our guests use a car on their first (or even second) day in Rhodes. They prefer to explore the Medieval Town before visiting other places of the island.
    • When you firstly arrive, driving to the Old Town and finding the right Gate may be challenging. Everything is much easier and familiar the second day.
    • Driving your car into the Medieval Town is not allowed. All rented cars need to be parked outside, near St. John’s Gate.
    • We are not allowed to offer luggage or persons’ transfer from any of the Gates to the Hotel. 
    • If your departure is in the afternoon or evening, you can put your luggage in the car after checking out, go to places you have saved for the last day, and drop the car off at the port or airport. Your last day will be much more interesting and you will save the cost of a taxi transfer to the airport.

As soon as you decide that it is time to rent a car, we can ask a company of your choice to bring one at St. John’s gate, where you can also drop it off.

IMPORTANT: See our MAP about where NOT TO PARK every Wednesday night.
On Thursdays there is a Farmers’ Market in the little square near the Gate.

If you wish to rent a car to be picked up at the hotel and dropped off either here or at the airport, click HERE.

ANY TAXI

● SECOND BEST WAY:  A TAXI found at the airport’s or port’s taxi rank.

They charge much less than the pre-booked taxis with a Medieval Town license:
€30 (from the airport) or €12 (from the port), paid in cash to the driver.

However:
       • You will be dropped off outside the Old Town (approx. 150m from the hotel).
       • Queuing and/or waiting may be required (depending on the day and time).

KATINA’s Useful Details

Please contact us about anything you with to ask or have clarified.

KATINA is 52 sq.m. (560 sq.f.) and can accommodate up to 3 guests.

It is on the first floor (18 steps with handrail, no elevator) and has two levels (2 steps with a handrail).
The suite’s bathroom is on the lower level.

Its open-plan sleeping and sitting areas are separated by a decorative, thick curtain.
A glass door leads from the bedroom to the bathroom.

The suite has  a total of 7 windows. They are thermally insulated, soundproof and have shutters to block sunlight.

Two individually regulated A/C units (hot & cold) are in the bedroom and the sitting room.

Celling height

(sitting room):320 cm (126 in)
(bedroom):320 cm (126 in)
(bathroom):300 cm (118 in)

BEDDING

  • King Double Bed (bedroom):  180×200×28 cm (71×79×11 in).

     

  • Twin Single Beds:   90×200×28 cm (35,5×79×11 in).
    The king size bed can be converted to twin single beds.
    They have separate mattresses and linen. However there is no distance between them, as they share the same King bed base.
  • Single Bed: 90×200×28 cm (35,5×79×11 in).
    The couch in the sitting room can be converted to a Single Bed with the above dimentions.

 – Bottom & top matresses: orthosomatic Coco-Mat.

 – Pillows: Coco-Mat “all natural” (see out Pillow Menu further below).

 – Bed linen: Frette, pure cotton.

ORHAN’s Useful Details

Please contact us about anything you with to ask or have clarified.

ORHAN is 52 sq.m. (560 sq.f.) and can accommodate up to 4 guests.

It is on the ground floor of the hotel and has two levels (only one step leading to the bathroom).

ACCESSIBILITY. The suite can be used be guests with mobility issues. The floor of the shower cabin is an extension of the bathroom floor. The one step leading to the bathroom is turned into a ramp and handrails are installed when necessary.

Two individually regulated A/C units (hot & cold) are in the bedroom and the sitting room.

ORHAN has a total of 6 windows. In addition to its main door it also has two doors leading to the garden.
They are all thermally insulated, soundproof and have shutters to block sunlight. 

Celling height

(sitting room):320 cm (126 in)
(bedroom):320 cm (126 in)
(bathroom):240 cm  (95 in)

BEDDING

  • King Double Bed (bedroom):  180×200×28 cm (71×79×11 in).

  • Twin Single Beds:   90×200×28 cm (35,5×79×11 in).
    The king size bed can be converted to twin single beds.
    They have separate mattresses and linen. However there is no distance between them, as they share the same King bed base.
  • Single Bed: 90×200×28 cm (35,5×79×11 in).
    The couch in the sitting room can be converted to a Single Bed with the above dimentions.

 – Bottom & top matresses: orthosomatic Coco-Mat.

 – Pillows: Coco-Mat “all natural” (see out Pillow Menu further below).

 – Bed linen: Frette, pure cotton.

ORHAN_3D-2
ORHAN_3D-1
MICHALIS_3D-1
MICHALIS_3D-2
IRINI_3D_1
IRINI_3D_2

PRE-BOOKED PRIVATE PICKUP

English speaking drivers, authorized to drive in the Medieval Town, will be waiting for our mutual guests, help with their luggage, and bring them to our doorstep.
Depending on the time of day, an electric buggy may be used in the walled city.

The total fare per transfer is €50 from the airport or €20 from the port, (up to 4 guests with a reasonable volume of luggage) *. 
It can be paid in one of the following ways:
     •  Guests pay the driver who meets them
     •  Agent pays the provider directly
     •  The Hotel books, pays the provider and includes the cost in the  hotel’s invoice.

* A minibus is required for more than 4 guests or too much luggage. Cost: €70 or €30.
Note: Guests arriving from Turkey by ferry . Extra €10 extra due to long waiting time. 

HOW TO BOOK A PICKUP TRANSFER

A.   If you wish to book directly with the provider:
      •    Copy the table below, paste it on an email and fill in the required information.
      •   Send your email to christosefs@gmail.com as soon as your client’s flight details are known, and certainly not later than 72 hours before their arrival day.
Provider:  Mr. C. Efstathiou, taxi owner-driver who leads a group ofexcellent colleagues. 
                    Email: christosefs@gmail.com  Mobile: +30 6946103929

B.   If you wish that we book, make payment, and include the cost in our invoice:
Send the filled-in table to welcome@kokkiniporta.com a.s.a.p. (not later than 72 hours before guests’ arrival day). 

Name of leading guest. 
Cell phone able to receive calls (include country code). 
Date & estimated time of arrival.Date:Time:
AIRPORT: Origin and Flight Number.Origin:Flight:
PORT: Origin and Ferry’s Name.Origin:Ferry:
Number of guests. 
Pieces of luggage.Carry-ons:Suitcases:
Payment by: (agent, client, hotel) 

 

Dear Partner,
A password will be sent to your email address as soon as we receive the following details:

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PAYMENT LINK REQUEST

Dear Guest or Partner,
A Payment Link will be sent to your email address as soon as we receive the following details: