GEOfood is sustainable local food from a unique geological area. It is the official brand of food produced in a European UNESCO Global Geopark. Only a recognized UNESCO Global Geopark is allowed to use the GEOfood brand and criteria. To achieve the credict to call your product GEOfood you must be able to confirm that the food is produced inside a Geopark, and you must be able to tell the story of the product and the geological area it is produced in.

Badil Traditional Resturant

"Badil" means a tablecloth in the dialect of Hormozgan and southern Iran. It is a kind of round mat made of palm leaves that the local used as a tablecloth at the time of serving. Badail traditional restaurant with local architecture design managed by local lady is a place for serving a variety local and seafood. The decoration and interior space of Badil is belonging to south of Iran architecture and is designed in accordance with traditional architecture.

Badil local restaurant with a license from general directorate of cultural heritage, handicraft and tourism of QFZ and has been operating since 2015. Its main goal is to introduce and serving seafood, local and traditional food of hormozgan province. The use of fresh ingredients is a prominent feature of this restaurant.


Address: Qeshm City, Nakhl Zarrin, In front of the ApadanaTwin Towers

Nakhoda Amini Ecotourism local food Resturat


Located 65 kilometers from Qeshm city and near the Hara Mangrove Geosite of Qeshm Ialand Global Geopark, is one of the oldest eco-lodges in the Geopark, having been created 25 years ago and being one of the most active members of the Qeshm World Geopark Network.

The residence is divided into three courtyards and includes a total of 20 guest rooms. One of the complex's features is its proximity to the mangrove geopark, which has provided the conditions for cooking local food with distinct flavors. Local meals entail particular rituals that incorporate the community's cultural legacy at every stage of production, gathering, and consumption. Fish roe, fried fish, crab, fried shrimp, crab, stuffed fish, and other local specialties can be listed. Eating seafood with a distinct flavor in a very traditional setting is a great way to meet in Tabl City and make an amazing memory.

Chakoo Meig Chahoo (Dried shrimp producer)

Eastern Chahoo women contribute significantly to food tourism, in addition to the art of creating and selling handicrafts such as dried shrimp preparation and packaging. The women's activities began in 1993, with the founding of a local women's group named Pioneer Women of Chaho Sharghi, with the backing of the World Environment Facility's Small Environmental Assistance Organization and Qeshm World Geopark. Shrimp are harvested throughout the summer and early fall, and the women typically gather and dry them. Salted dried shrimp are often reddish-orange in color and prepared from the finest types of shrimp. Dried shrimp is high in a range of minerals and vitamins. Most seafood, particularly shrimp, is high in omega-3 fatty acids, which are essential for brain cell formation, making it an excellent dietary source for growing children and the elderly. Since this shrimp are dried, they can be kept out of the refrigerator for an extended period of time without spoiling. This product is popular in Europe, where it is even eaten as a snack in nuts. Shrimp can be available throughout the country due to its easy delivery and extended shelf life. It is tender and soft, and it digests more easier than other types of shrimp.


The Raghban Traditional Restaurant

The Raghban traditional restaurant is located in one of the oldest neighborhoods in the center of Qeshm city. Thirteen years ago, the members of a family of Qeshm established this restaurant with their participation, and now they are actively providing friendly customer service for breakfast and dinner. A special part of preparing local food is baking some kinds of the local bread in the traditional way. 

In the local dialect, Raghban is the first value meal that a hungry person can have in the morning.

The largest island in Iran and the Middle East is famous for its local fish and bread. Since ancient times, the locals have personally prepared their bread at home. They even ground wheat at home with a manual grinder called Hash and baked bread. The most famous local loaves of bread of Qeshm are flavored with tasty seasonings and special spices taken from the sea and precious soil of the island, including Suragh and Mahyawa, and then served. These loaves of bread are:

  • Tomoshi bread, the local bread of inhabitants of Qeshm Island (It is the thinnest local bread on Qeshm Island, which is one of the oldest breads on the island due to its antiquity)
  • Rekhteh bread, the popular bread of the people of Qeshm Island
  • Dasti bread
  • Gerda bread
  • Sourdough bread (Khamir khoshka bread in the local dialect)
  • Leek dough bread (Khamir Tara bread in the local dialect)
  • Satapuri bread, etc.

The presence of salt domes and salt caves and their formation on the island has created one of the best and most famous food flavors from this geological phenomenon. Suragh is a sort of local food from the south that reflects the nature, art, and interests of the people of this land with the customs and traditions of the south. Souragh, which is red and tastes salty, is prepared from sardine (in the local dialect of Momagh), red soil (in the local language of Gelak), salt, and various flavorings, including the dried orange peel. The use of iron oxides or red soil in Suragh dates back thousands of years. The use of these minerals as dyes probably shows the first and the oldest usage of this mineral, rich in iron. Suragh is used in a variety of ways in local cuisine. The most important usage of it is to use it in traditional types of bread among the people of Qeshm Island. Because of their delicious taste and variety, these kinds of bread have fans in the southern region as well as among tourists. If you enjoy seeing their cooking processes and experiencing their unique tastes, visit Raghban's traditional restaurant.


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