Raghban Local Restaurant

Name

Farhan Khaki Qeshmi

Category

Guest Houses

Phone

+989179581877

Address

Qeshm Island

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.