Kókkini Porta Rossa, a distinguished boutique hotel residing in the heart of the historic Medieval Town of Rhodes, embraces the ancient wisdom of its architectural ancestors. Aesthetically, this is seen in the meticulous restoration of the once family homes it occupies. But more so, it's reflected in the hotel's commitment to minimizing its impact on the environment, preserving the local culture, and supporting the surrounding community. This timeless structure exudes an aura of autonomy and sustainability, a testament to the prudent lives of its previous inhabitants who expertly managed their resources, living with minimal waste and causing no harm.
The mission of Kókkini Porta Rossa extends beyond traditional hospitality to embody the Greek notion of 'philoxenía' – a warm, unconditional welcome to strangers. To this end, the hotel curates unique, personalized experiences for each visitor, ensuring they can uncover the unique charm of Rhodes without causing undue strain on the island's natural and cultural resources. Through mindful water and energy usage, and the conscious choice of eco-friendly materials and methods, Kókkini Porta Rossa ensures the lightest possible footprint. This ethos extends to its partnerships with local businesses and individuals, all of whom are selected for their shared dedication to people, nature, and everything Rhodes has to offer. Whether exploring the lush hotel gardens, savoring the local cuisine, or immersing in the rich culture of Rhodes, visitors are invited to 'walk lightly' and join Kókkini Porta Rossa's journey towards a 'Good For All' hospitality.
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What makes your hotel/accommodation eco-friendly? Building materials from sustainable resources
The structure maximizes air flow to reduce the need for air-conditioning
The structure maximizes natural light to reduce the need for lighting and heating
Windows that block heat/cold (i.e. triple-glazed windows)
Engaged in eco-friendly initiatives (i.e. reforestation, wildlife conservation)
Use of non-toxic cleaning products
Serving organic food at the restaurant
LED lighting throughout the premises
Bicycles provided to guests
Toilets flush up to 6 litres per flush
Signs in the rooms informing guests that towels will only be changed upon request
Toilet paper made of non-chlorine bleached paper or awarded with an eco-label
No disposable (single use) cups/glasses, plates and cutlery
Automatic system or key card that turns off the light and electrical appliances when guests leave their room
Most of the ingredients used to prepare meals are locally produced
A vegetarian alternative menu is proposed in the restaurant
An energy audit is carried out at least once every five years