As a renowned Greek destination, Rhodes has a cuisine that matches every taste: from the classic English breakfast and modern takes on ethnic cuisine to elevated gourmet gastronomy. Here, we honour the latter, recommending the cream of the crop restaurants where you are almost sure to stare into beautiful views in a near-hypnotic bliss as you taste creative, clever and tantalizing flavors thought up by expert chefs and their teams.
How the Island’s Culinary Rennaisance Began
In 2014, local chef Giorgos Troumouhis travelled through every single village on the island, recording traditional recipes from old Rhodians, and used those recipes in his book “Makria Mirodia” – the local name for cumin, the most characteristic spice used in the regional dishes. Then, in 2016, Noble, the five-star hotel Elysium Hotel’s restaurant in the Faliraki area (read about it below), premiered the first fine dining restaurant with an emphasis on local cuisine, curated by Troumouhis and chef Stamatis Misomikes. The rest is history!
Disclaimer: Travel.gr does not have any affiliations with the businesses listed. Our recommendations are based on independent editorial research aimed at enriching your visit to Greece.
This minimal and unpretentious decor of this restaurant with huge glass windows opening to unobstructed views of the Aegean Sea from the 7th floor of the Elysium Hotel is instantly impressive. The restaurant’s chef, who introduced Rhodes to the fine dining scene, works with other accomplished chefs to create an impressive gastronomic experience using the most contemporary techniques and drawing inspiration from traditional Rhodian recipes and local produce. The presentation of each dish and the art de la table is impressive, and the waiters are happy to elaborate on what the names of the ingredients mean in Rhodian cuisine and how they were served in the old days, offering an added cultural experience to diners. Open from May to October.
This is a super elegant restaurant with a view of the bay of Vlycha from the large terrace. The executive chef is inspired by his study of the gastronomic past of the place. He created a modern-day and unique Dodecanese gastronomic experience that you shouldn’t miss. When visiting we tried dishes such as the half-baked marinated sea bream with okra pickle, sea samphire sorbet and Greek salad water, as well as dates and pistachios from Aegina; the hearty kakkavia fisherman’s soup and koulouria, a handmade pasta cooked in lobster stock American-style with tapioca. Special desserts include the orange pie with yoghurt textures. Open from May to October.
03
Tambakio
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Located by the tranquil shores of St. Paul’s Bay, this restaurant provides a beachside dining experience where the ambiance is as memorable as the menu. With sand beneath your feet and a panoramic view stretching to the ancient Acropolis of Lindos, this charming restaurant is a top choice for those looking to pair Mediterranean flavors with a magnificent setting. The kitchen emphasizes fresh, coastal ingredients and seasonal flavors, crafting dishes that celebrate local seafood and produce as well as luscious pasta dishes and meats. Cocktails and regional wines add to the charm. Open from April to early November.
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This magnificently scenic lunch and dinner restaurant promises a refined dining experience inspired by the flavors and concepts of modern Aegean cuisine. Like many of the places mentioned here, the menu highlights brightly fresh, locally sourced ingredients, in tastebud-pleasing dishes like creamy seafood risotto, grilled octopus, and lamb chops with herbs. The wildly romantic setting under the Acropolis of Lindos offers stunning town and sea views. Known for attentive service, delicious signature cocktails and an excellently curated and extensive wine list, Caesar’s offers a prestigiously upscale yet warmly welcoming atmosphere.
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Rodos Palace’s gourmet restaurant, set in a beautiful garden overlooking a picturesque lagoon, serves ‘new Greek’ cuisine with a menu inspired by traditional Dodecanese recipes that are modernized and readapted using creative techniques by executive chefs. Ingredients are sourced directly from local producers, while vegetables come from the hotel’s garden. Their “nose to tail” philosophy is expressed in various dishes, with the vegetarian pumpkin steak we sampled being the most impressive. Other distinctive dishes that wowed us arethe onion dolma stuffed with octopus, onion consomme and rosemary olive oil, or the meze of Kalymnos salted cod, grooved sea squirt, pickled onions, lemon jelly, spices and oil with purslane. The dessert that delighted us was the Greek coffee with rose ice cream, hazelnut sponge and Greek coffee ganache. Open from May to October.
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This is a famous, historic upscale tavern that’s been around for a century! It is set in a white and blue cobbled yard, shaded by grapevines, mulberry trees. Dishes that stood out to us were the marinated ‘gourlomatis’ fish, stingray salad with sea samphire, carrot and cucumber pickle, fennel in sweet wine with feta mousse, tuna belly marinated in olive oil, garlic and coriander with potato salad, lamb with thyme and garlic paste, pork pancetta caramelized with molasses. Dinner is served in a white and blue pebbled courtyard under lush green vines, mulberry trees and whitewashed cross drapes. Open from April to November 10.
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The tables are laid out in the pebble mosaic courtyard and the stone-built interior hall with a characteristic Lindian ceiling. The menu is based on traditional tastes from the chef’s past made with typical products of the island. Classic dishes like dolmades are given a spin, stuffed with cyclamen leaf and shrimp and grouper in an egg-lemon (avgolemono). We enjoyed the swordfish eggs (like bottarga) and the ‘moplevra’ (asparagus) with a sauce of swordfish caviar and swordfish egg tarama. Another stand-out on the menu was the cured smoked beef with spices (apparently, like the farmers used to make and take out to the fields for lunch) served with tomato salad, sinoro cheese, capers and tomato sponge. Desserts include an amazing baklava and a unique, resinous spoon sweet made from pine blossom. Open from May to October.
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Part of the Marco Polo Mansion hotel and housed in a Venetian-era building, this place is normally booked out, ever since it opened in 2008. The kitchen and service operate with efficient speed and harmony and the owner couples’ warm hospitality guarantees a memorable evening. Dishes we loved include the seafood salad with octopus, shrimp, and parmesan, oven-baked sea bream with kakavia (traditional Greek ‘fisherman’s soup’) sauce and vegetables, and an exquisitely grilled tagliata. End the meal on a sweet, happy note by slugging down the complimentary homemade liqueur. Open from mid April to late October.
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Once an imposing mansion built in 1906, this place has retained all of its original elegance. There is an elevated porch at the entrance, with modern decor, and a lovely roof terrace overlooking the Acropolis of Lindos. The concept here is what the chef describes as “fine local cuisine” with modern techniques and finesse. Signature dishes that thrilled us include the sumptuous Rhodian’ ‘pitaroudi’ with a pumpkin base and tarama cream from grooved sea squirt and Lindos shrimp, and the marinato (salted mackerel) and legume salad with sea urchin, seaweed and buttermilk sauce scented with paisley oil). To close the meal, try the ‘melekouni’ dessert: sesame, almond cream, orange, hibiscus, and pollen ice cream – you’re welcome.
10
Gran Caffe
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A lively neighborhood staple, this place bringing together the best elements of a cafe, wine bar, and delicatessen in one centrally located spot. Here, patrons can explore a rich selection of Greece’s traditional meats and cheeses, each carefully sourced from different regions. From artisanal cured meats to robust cheeses, each platter tells a story of Greece’s diverse flavors, complemented by fruit preserves and fresh-baked bread. With an impressive wine selection that highlights local vineyards, Gran Caffe is a go-to destination for casual gatherings or an afternoon of wine tasting, celebrating the depth of Greek gastronomy in a relaxed, welcoming environment. Open year-round.
11
Mylos
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This wonderful restaurant in the pretty garden of the Atlantica Imperial Resort exudes romance. Enjoy dining with open views of the Aegean and Mt Tsampika through French windows or on the terrace overlooking the lush garden and the sea. The menu is an expression of new Greek cuisine and offers creative dishes prepared using modern techniques. On our visit, we found the Greek salad with feta cream, dried olives and bread crust was a refreshing take on the traditional rendition, as was the red porgy with white tarama tartare and kakavia fish soup dressing, and the chicken ‘pastitsada’ with truffle oil and Naxos graviera cream left us wanting more. Reservations required. Open from May to October.
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Vibrant and inviting, ONO by Marouli serves up inventive plant-based dishes with a twist, appealing to both vegan and health-focused diners. Known for its playful interiors and eco-conscious approach, ONO’s menu offers a mix of international flavors with creative vegan and vegetarian options. Breakfast might bring superfood-packed smoothie bowls, while lunch favorites include hearty plant-based entrées and colorful salads with unique ingredients and rich dressings. Whether it’s a freshly blended juice or a dish inspired by local ingredients, ONO by Marouli provides an experience that’s both nourishing and full of flavor, making it a popular choice for wholesome, satisfying meals. Open year-round.
13
Sea Bao
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A food truck/restaurant on the pier, run only during the summer months by the historic hotel Rodos Palace offering elevated street food, this place serves bao buns as the main event. You’ll find them stuffed with seafood and inspired by the traditional cuisine of the Dodecanese, with the care of the hotel’s executive chefs. With views of the sunset in the sea, combinations we tried include buns you probably won’t found anywhere else, like the ones with octopus balls, octopus glaze with thyme honey and smoked tarama cream and matsogalo bao bun. Or, dessert renditions like crispy bao bites with melekouni (traditional sesame crunch) cream, matsogalo (traditional Rhodian desert) foam and cinnamon. You’ll also taste other unique meze like tiny Symi island shrimps in the pan with saganaki sauce and feta cheese, ceviche or ‘Perikafti’ with bonito, horseradish, sea samphire, roasted tomato cherries and oregano. Open from May to October.
