Rhodes’s Greatest Tables
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$ under $40 · $$ $40–$80 · $$$ $80–$150 · $$$$ $150+ per person
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The Top 5 Rhodes Restaurants
Noble Gourmet
Noble Gourmet is the flagship fine-dining restaurant at Elysium Resort & Spa, on Kallithea Avenue on the northeast coast of Rhodes about a fifteen-minute drive from Rhodes Town. The dining room faces directly over the Aegean; the outdoor terrace, where most dinners are served between May and October, sits on a low cliff edge with unbroken sea view. Thirty covers inside, twenty-four outside.
Mavrikos
Mavrikos has occupied the same corner of the Lindos main square since 1933, and the third generation — brothers Dimitris and Michalis Mavrikos — runs the kitchen and front-of-house today. The dining room sits across a shaded street-level terrace and a white-plaster courtyard under olive and lemon trees; around seventy covers across the spaces, all with the Acropolis of Lindos visible above.
Cesar Meze Bar
Cesar Meze Bar is a small rooftop restaurant on Acropolis Street in Lindos, ten minutes' walk from Mavrikos and a few terraces below the Acropolis itself. The dining area is open-air under canvas stretched between old olive timbers; thirty-two covers; lighting by candle and paper lantern. The room at sunset is one of the prettiest eating spaces in the Dodecanese.
Ta Kioupia
Ta Kioupia ('The Jars') sits in a garden courtyard off the Platanakia quarter deep inside the medieval walls of Rhodes Old Town — a stone-walled enclosure of about sixty covers, shaded by three old plane trees, lit at night by dozens of hand-blown lanterns. The address has been a restaurant since 1957 and moved into its current medieval building in 1995.
Mirto Rooftop Restaurant
Mirto is the rooftop restaurant of Hotel Avra in Rhodes New Town, five minutes walking from the Old Town's Gate of the Virgin. The dining deck sits on the ninth floor with an uninterrupted view across the medieval walls to the Old Town's domes and the harbour beyond. Thirty covers, all outdoor, all seasonal (April through October).
Dining in Rhodes
The Dining Culture
Rhodes's cooking reflects the island's remarkable layered history — Greek, Byzantine, Crusader, Ottoman, Italian — and the best kitchens treat that layering as a working resource rather than a museum. Chef-driven cooking leans modern-Greek with Dodecanese specificity: a stronger use of orange and citrus than mainland Greek cooking, anchovies from local waters, seasonal wild herbs from Mount Attavyros, cheeses from small producers in villages like Monolithos and Embonas.
Best Neighbourhoods
Lindos — the whitewashed village under the Acropolis, an hour south of Rhodes Town — holds the island's most famous address (Mavrikos) and the rising Cesar Meze Bar. Rhodes Old Town, inside the medieval walls, holds Ta Kioupia. The north-east coast around Kallithea holds the luxury resorts (including Elysium's Noble Gourmet). The New Town holds Mirto and a broader business-hotel cluster.
Reservations & Practical Tips
Noble Gourmet books three to four weeks ahead for peak season; Mavrikos and Cesar Meze two to three weeks. Ta Kioupia and Mirto a week. The island is a summer destination — many serious addresses close from November to March. A taxi from Rhodes Town to Lindos is approximately €85 one way; resort shuttles are common. The medieval Old Town is fully pedestrian and requires some walking after parking outside the gates.
Dress Code & Tipping
Noble Gourmet is smart — jackets welcomed but not required. Mavrikos, Cesar Meze, and Ta Kioupia are all smart casual. Tipping at 10% is conventional in Greek fine dining and appreciated but not obligatory. Service speed at the traditional rooms (Mavrikos, Ta Kioupia) is deliberately slow — expect a long table rather than a quick meal.