6 Best Restaurants in Rethymnon, Crete

Opposite Avli, and part of the same stable, on one of Rethmynon's myriad pretty walkways, this is a modern reinvention of the classic Greek rakadiko—a place to eat small plates and drink raki. Don't assume the food is an afterthought to drinking, though, this is top-quality mezedes. Plates come thick and fast; it's food to be shared. Think imaginative Cretan tapas—sutzuki (spicy beef sausage), askolymbri (marinated hand-picked mountain greens), pastourma (crispy spiced pork cigar rolls), and hot feta with caramelized figs. It's relaxed dining, in a stylish setting reminiscent of an old grocery store, and perfect for a group of friends.

In an herb-filled multitier courtyard that leads to a barrel-vaulted dining room, some of the finest food for miles is skillfully prepared. Refined, distinguished dishes are its calling card; sophisticated but true to their traditional roots. Most remarkable is that the same high culinary and aesthetic standards have been maintained for nearly four decades. The focus is on the ingredients, the majority of them local and organic, artfully transformed into a cooking of rare elegance. Reservations are essential in season.

Talented pastry chef Lefteris Kokonas makes a point of only making small batches of his delicious creations, thus ensuring everything in his display cases is as fresh as possible. The 10-minute walk from the beachfront is well rewarded—this is patisserie as an art form.

An open kitchen where the chefs practice their alchemy connects directly to the tables in the small dining room and on the pavement outside. A Cretan bistro, it draws influences from the great culinary tradition of the island and Asia Minor where the family of the chef hail from. Hearty cured fish and meats are a specialty—lamb prosciutto, beef pastrami, apaki (smoked pork), and piquant sausages are all prepared from free-range animals—and they are presented as modern dishes with artistry and finesse.

Tucked away behind the Rimondi fountain on a pretty pedestrian street, this little gem makes the best loukoumades---light and fresh doughnuts. Take one of the streetside tables, order a portion with honey and cinnamon, and ask for one of their homemade lemonades. If you want a coffee, be prepared for some theater; it is made by plunging a small pan into boiling hot sand to retain the delicate aromas.

Almost like a boat tied to the land, Plima Plora stretches out over three floors with views of the city and the Fortessa, and, of course, the ocean that splashes mere steps away. Following the philosophy of an organic Cretan diet, ingredients are local with an emphasis on small producers. Vegetables and pulses predominate with seafood and meat used sparingly, while there is a small sushi menu for those in search of more exotic tastes.