Rhodes and the Dodecanese Restaurants
We’ve compiled the best of the best in Rhodes and the Dodecanese - browse our top choices for Restaurants during your stay.
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We’ve compiled the best of the best in Rhodes and the Dodecanese - browse our top choices for Restaurants during your stay.
A seaside perch at the end of Yialos Harbor is the picturesque setting for an excellent meal, which often begins with such traditional appetizers as stuffed zucchini or boiled greens (the taramosalata here might just be among the best in Greece) and includes fresh grilled fish and other daily home-cooked offerings. You may want to arrive early enough to enjoy sunset views of the harbor, and reserve far ahead—during peak summer season it can be booked out days in advance.
Meals at this simple taverna, as popular with locals as it is with tourists, are served in a high-ceilinged, whitewashed dining room or on a terrace that is partially shaded by a grape arbor and affords wonderful views over the sea and surrounding hills. Fish is a specialty, and simply prepared mezedes (small dishes), such as roasted peppers topped with feta cheese and fried zucchini, are a great start to a meal here.
A ten-minute walk east of the evening bustle on the main waterfront leads to this waterside gem. The accomplished Haritomeni has a lofted terrace with spectacular views over the bay. Like most places on the island, either eat early or book ahead as it fills up fast later on. The menu is decent value, with typical Greek mezedes dishes—calamari, fried saganaki cheese, papoutsakia (stuffed eggplant)—all crafted with no little skill and propping up meatier grilled fare.
The steep climb up to Zoe's all but guarantees a spectacular view, though it's worth booking ahead to secure a table with front-row seats. The food is equally breathtaking, with a strong adherence to traditional Symiot cuisine: think jugged hare, dolomades (stuffed vine leaves) the way granny used to make them, and five-hour slow-cooked lamb and potatoes. Many of the ingredients used come from the owner's own farm.
A delightfully converted old flour mill, Mylopetra is a feast for the eyes, with rich stone work accented with island antiques, rich fabrics, and an ancient tomb embedded in glass beneath the floor. German couple Hans and Eva Sworoski painstakingly oversee this extraordinary restaurant, ensuring gracious service and a daily menu that always includes inventive sauces made with wild herbs gathered on the island, homemade pasta married with anything from spinach to rabbit to salmon, and abundant seafood and meat (often game) options.
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