10 Best Restaurants in Rhodes
Rhodes’ dining scene stretches from the medieval lanes of Rhodes Town to Lindos, Pefki, Kallithea and the island’s inland villages, offering far more than standard resort fare. Here you’ll find contemporary Greek kitchens drawing on Rhodian heritage, seafood specialists on the coast, and atmospheric Old Town rooms and courtyards that reward a long evening at the table. Lindos stands out for inventive menus and scenic terraces, while Rhodes Town brings together garden dining, historic courtyards and plant-forward options. Inland, village cooking and wood-oven traditions add a different rhythm, with seafood especially strong along the east coast. The result is a guide shaped by local ingredients, seasonal cooking and settings that feel closely tied to place.
Noble
Kallithea, Rhodes, Greece; Elysium Resort & Spa, Kallithea, 85100 Rhodes, Greece
Noble turns the food heritage of Rhodes into the basis for a contemporary gastronomic experience. On the top floor of Elysium Resort & Spa, the restaurant combines a broad coastal outlook with a kitchen interested in the island’s less familiar recipes, ingredients and memories. The setting is refined, but the strongest story comes from the work behind the menu. Executive chef Giorgos Troumouchis and Noble chef Spiros Kougios draw on research into Rhodian food culture and relationships with local producers. A tasting-menu format gives them room to reinterpret that material through modern technique, rather than simply reproducing a sequence of taverna dishes. The result is intended as a connected journey through the island’s flavours, with the service and wine programme supporting a longer evening at the table. Two FNL stars and a Greek Cuisine Award in 2026 place Noble among the island’s most recognised restaurants. It earns the leading position here because its ambition remains closely tied to Rhodes itself. Allow time for the full experience, discuss dietary needs when reserving and confirm seasonal service dates, particularly towards the end of the resort season.
Leads the Rhodes selection for its sustained exploration of island food culture, high culinary ambition and strong Greek award recognition.
Mavrikos
Lindos, Rhodes, Greece; Central Square, Lindos, 85107 Rhodes, Greece
Mavrikos has the kind of setting that invites a longer lunch: white arches, a pebbled courtyard and foliage providing shade close to Lindos’s central square. The family restaurant has occupied its present location since 1933, giving it a place in the village’s everyday history as well as its restaurant culture. Dimitris and Michalis Mavrikos continue the association between the family name and the table. The cooking is distinctive within the broader Greek repertoire. Published accounts describe chickpea purée with orange and garlic, giant beans with carob honey, cuttlefish with ink and sweet wine, and rabbit with tomato and olive paste. These are useful examples of the kitchen’s interest in the island’s ingredients and contrasts, though the current menu should guide the order. Several dishes shared between diners provide a good way to explore that range. Two FNL stars and a Greek Cuisine Award in 2026 reinforce its standing. Mavrikos belongs near the top of this selection for the strength of its local identity and the pleasure of its setting. Confirm current opening and reservations directly, as a standalone official website was not independently verified.
A major local culinary reference whose family history, island repertoire and courtyard setting offer a strong sense of Lindos.
Mageirotechneio Paraga
Apollona, Rhodes, Greece; Apollona village, Rhodes, Greece
Mageirotechneio Paraga gives visitors a reason to turn inland. In Apollona, away from Rhodes’s best-known resort strips, the restaurant focuses attention on village cooking and the rhythm of the wood oven. Its traditional surroundings suit a meal built around bread, herbs and dishes whose character develops through patient preparation. Chef Iro Efthymiou’s repertoire draws on Rhodian recipes, with published menus including lamb kapama, goat stifado, trahana soup and chickpea fritters. The range makes sharing particularly useful: a few smaller preparations can establish the meal before a substantial oven dish arrives. Country bread is part of the experience rather than an afterthought. As with any kitchen working in this style, the day’s availability should guide the order, especially for dishes that require long cooking. One FNL star and a Greek Cuisine Award in 2026 provide independent support for its place here. More fundamentally, Paraga adds a different landscape and food tradition to the island selection. It is a destination for travellers who want the restaurant to be part of an excursion, so confirm opening, reserve and allow sufficient time for the journey to Apollona.
Brings inland village cooking and wood-oven traditions into the selection, with recognition for a clearly Rhodian repertoire.
Marco Polo Restaurant
Rhodes Town, Greece; Marco Polo Mansion, Agiou Fanouriou 40–42, Old Town, 85100 Rhodes, Greece
Marco Polo Restaurant takes much of its character from the mansion that houses it. Within Rhodes Old Town, the restaurant opens into a garden setting that offers a quieter, more intimate experience of the historic quarter. Arriving through the surrounding streets is part of the pleasure, with the meal extending the sense of discovery rather than interrupting it. The kitchen follows a Greek and Mediterranean direction, with a seasonal menu suited to a leisurely evening. The best approach is to read the current offer as a whole, choosing dishes that make a balanced progression rather than relying on an older list of favourites. The atmosphere encourages conversation and time at the table, and the garden is an important part of the restaurant’s appeal. Confirm the seating arrangement when booking if dining outdoors is central to the occasion. Tripadvisor’s 2026 Travellers’ Choice recognition supports Marco Polo’s continued appeal. It is selected here for the relationship between food, architecture and atmosphere, offering an Old Town experience distinct from beachfront tavernas and large resort dining rooms. Book ahead for a preferred evening and check seasonal opening before making a special visit, particularly outside the island’s main visitor months.
Adds a characterful Old Town garden restaurant whose architecture and setting make dinner part of the experience of Rhodes itself.
César Meze Bar
Lindos, Rhodes, Greece; Lindos village, 85107 Rhodes, Greece
César Meze Bar makes the most of Lindos’s dramatic geography. Its elevated terrace looks towards the Acropolis, with the village and wider landscape helping to frame the evening. The setting is memorable, but the current menu also gives visitors a reason to look closely at what arrives on the plate. Chef Stavros Koustenis takes familiar Greek ideas and gives them unexpected forms. The published menu has included a moussaka-inspired preparation with oxtail-filled pasta, aubergine, yoghurt and feta, alongside a dolma interpretation built around risotto and vine-leaf broth. Desserts continue the local references, including fig and melekouni, the island’s sesame-and-honey sweet. These examples indicate the kitchen’s approach rather than a permanent list of signatures: recognisable flavours are reorganised through contemporary technique. Two FNL stars in 2026 support its place among the island’s more ambitious restaurants. César earns inclusion for the combination of culinary invention and a setting that feels unmistakably Lindian. Reserve a terrace table if the view is important, check the current menu and allow for the village’s pedestrian routes when planning the arrival. Seasonal opening should be confirmed directly.
Contemporary Greek creativity and an exceptional Lindos outlook provide a different expression of the island’s more ambitious dining scene.
Hellas
Pefki, Rhodes, Greece; Country road Lardos–Lindos, Pefki, 85107 Rhodes, Greece
Hellas gives Pefki a restaurant whose ambitions extend beyond the expectations of a resort meal. Chefs Kyriakos Iakovidis and Eirini Georgoudiou work with Greek and Rhodian references, bringing local produce into a contemporary repertoire. The setting supports an evening centred on the food while retaining the approachability that makes the restaurant useful to visitors staying nearby. The published offer provides different ways into the kitchen. Its Experience Table draws together dishes associated with the restaurant’s history, while a vegetarian menu gives another route through the same culinary outlook. That choice matters for mixed groups and for travellers who want more than a generic substitute for the main menu. Discuss the current formats and dietary requirements when booking, as the available experience may depend on the service and season. One FNL star and a Greek Cuisine Award in 2026 confirm Hellas’s wider recognition. Its inclusion rests on the combination of a specific regional identity and the confidence to develop that identity through modern cooking. It is a good option when staying around Pefki or Lindos and wanting dinner to be a substantial part of the trip rather than simply a convenient stop.
Adds an ambitious Pefki restaurant with a clear Greek identity, recognised cooking and useful variety in menu formats.
Stegna Kozas
Stegna, Archangelos, Rhodes, Greece; Stegna beach, Archangelos, Rhodes, Greece
Stegna Kozas places the sea close to both the dining room and the menu. The family restaurant traces its history to 1932 and now presents a third-generation identity associated with Dimitris Kozas. At Stegna beach, near Archangelos, the setting makes it easy to understand why fish and seafood remain the central concern. The restaurant explicitly concentrates on seafood rather than offering a broad meat repertoire. Its published presentation stresses Greek products and the character of the available catch, making the day’s selection a better guide than a fixed order prepared in advance. Grilled fish, shellfish and smaller seafood plates can form the basis of a meal shared between the table. Ask about portion sizes and prices, particularly when choosing whole fish by weight, and let the preparation suit the ingredient. Stegna Kozas is included for specialism, family continuity and location. It gives the island guide a beachside restaurant with an identity beyond scenery alone, and offers a worthwhile stop when exploring the east coast. Reserve during busy periods and confirm current opening dates before travelling from another part of Rhodes, especially near the end of the season.
A longstanding family seafood specialist adds a beach setting and a distinct eastern-coast location to the Rhodes selection.
Hatzikeli
Rhodes Town, Greece; Solomou Alhadef 9, Old Town, 85100 Rhodes, Greece
Hatzikeli has served seafood in Rhodes Old Town since 1982. Its courtyard setting, close to the remains of Panagia tou Bourgou, makes the surrounding history part of the meal without requiring a formal restaurant experience. It is a practical option for visitors who want to remain within the medieval quarter after exploring its streets and monuments. The repertoire follows familiar Greek seafood lines. Published menus and restaurant listings describe charcoal-grilled octopus, shrimp saganaki and seafood pasta or risotto, alongside fish selected for the table. These choices suit a flexible meal, from a few shared plates to a more substantial fish course. Ask the team to explain the available catch and final price before committing to items sold by weight. Its place here reflects longevity, setting and the usefulness of its seafood offer. Recent booking-platform activity supports continued operation, although visitor accounts of service and value are mixed, so expectations should remain grounded. The official website was not consistently retrievable during research. Confirm the current booking contact and service directly, and specify the Old Town address when arranging a visit or following a map result.
Adds a longstanding Old Town seafood address with a recognisable courtyard setting and a broad, approachable repertoire.
ONO
Rhodes Town, Greece; 28th October Street at Amarandou, Rhodes Town, Rhodes, Greece
ONO brings a welcome plant-focused perspective to Rhodes Town. The restaurant serves vegetarian and vegan food, drawing on Greek and wider Mediterranean ideas in an informal setting. That distinction is useful: the menu gives different diners room to choose, while guests avoiding all animal products should still check the details of individual dishes. The published offer includes vegan moussaka, falafel, hummus and wraps, with pasta adding another direction. Rather than treating vegetables as an accompaniment to a conventional main course, the restaurant gives them responsibility for the whole meal. Sharing a few smaller dishes is a natural way to explore the range. Greek craft beers provide an additional point of interest, making ONO suitable for a relaxed evening as well as a practical meal between activities in town. Recent specialist vegetarian-platform reviews support its inclusion, including activity in October 2026. It earns its place by broadening the island selection with a dedicated, approachable alternative for vegetarian and vegan travellers. The official site describes an April-to-end-of-October season, so confirm service near closing time for the year and use the current Rhodes Town contact details when booking.
Provides dedicated vegetarian and vegan variety, supported by recent visitor evidence, without describing the entire restaurant as vegan.
Five Senses
Vlicha, Lindos, Rhodes, Greece; Lindos Blu Hotel, Vlicha, Lindos, 85107 Rhodes, Greece
Five Senses makes the landscape around Lindos part of the occasion. Within Lindos Blu at Vlicha, the restaurant looks over the bay and the Aegean, offering a different perspective from the enclosed courtyards and rooftops of the village. Its refined hotel setting is well suited to an evening that has been planned around dinner. The restaurant presents a contemporary Greek approach, using seasonal ingredients and local references within a more formal dining experience. The published offer also describes a dedicated lobster evening, though the exact programme and menu should be confirmed for the intended date. The appeal lies in the complete sequence: food, service and the coastal outlook work together, making it sensible to allow time rather than treating the meal as a quick stop. Five Senses is included for the variety it adds to the island’s restaurant options and for the strength of its setting. Reserve in advance and check the current menu, seasonal operating dates and access arrangements for guests who are not staying at the hotel. Lindos Blu’s adults-only positioning also makes it important to confirm the restaurant’s guest policy before booking.
Adds a refined coastal hotel restaurant with a contemporary Greek direction and a setting distinct from Lindos village dining.