Rhodes food is the local expression of Dodecanese and wider Greek cooking, built on olive oil, garden vegetables, pulses, fresh bread, wild herbs, fish and seafood from the surrounding sea, lamb and goat, and regional cheeses. The island pairs familiar Greek classics with a handful of distinctly Rhodian dishes and a small but characterful wine country, so eating here is both reassuringly recognisable and quietly distinctive. Whether you stay in the medieval Old Town or head into the mountain villages, the table is a central part of the experience. Plan tickets and tours through My Greece Tours.
For the wider picture of the island, see our Rhodes travel guide. The sections below cover what Rhodes food is known for, the local Rhodian specialities, the local drinks and wines, where you should eat, and the tips that help you eat well across the island.
What food is Rhodes known for?
Rhodes is known for Dodecanese cooking within the wider Greek and Mediterranean tradition: olive oil, vegetables, pulses, bread, herbs, fresh fish and seafood, lamb and goat, and local cheeses. Alongside these sit Greek classics like souvlaki, moussaka and Greek salad, plus a few uniquely Rhodian dishes.
At its heart, Rhodes food follows the rhythms of the Mediterranean larder. Olive oil is the foundation of nearly every dish, dressing vegetables, enriching stews and frying fritters. Pulses such as chickpeas and beans appear in everyday cooking, while seasonal vegetables, leafy greens and wild herbs give the food its fresh, sun-warmed character. Bread and cheese are constants on the table, and the sea supplies fish and seafood that anchor many menus, particularly close to the harbours and coastal villages.
Meat plays an important role too, with lamb and goat favoured for grilling and slow roasting, often scented with oregano and lemon. You will also find the familiar Greek repertoire everywhere: souvlaki, moussaka, dolmades, grilled meats and generous spreads of meze made for sharing. What sets the island apart is the way these staples sit beside a small number of genuinely local specialities. Our guide to Rhodes Old Town covers the medieval quarter where many of these dishes are served, and the next section covers the local Rhodian specialities.
What are the local Rhodian specialities?
The signature Rhodian specialities are pitaroudia, fried chickpea-and-herb fritters, and melekouni, a chewy sesame-and-honey bar served at weddings and celebrations. Add local cheeses, island honey, and the fresh fish and seafood drawn from the surrounding sea, and you have the dishes that define Rhodian cooking.
Pitaroudia are the island’s best-loved bite: small fritters of mashed chickpeas mixed with herbs, onion and sometimes tomato, then fried until golden and crisp at the edges. Served warm as a meze, they capture the resourceful, vegetable-forward spirit of Rhodian home cooking. Melekouni is the other essential taste, a dense bar of sesame seeds bound with honey and lightly spiced, traditionally made for weddings and offered to guests as a symbol of sweetness and good fortune. Between them, these two dishes tell you a great deal about the local pantry and its love of pulses, seeds and honey.
Beyond these, look for the island’s cheeses and its fragrant honey, both of which turn up across savoury and sweet dishes alike. The sea around Rhodes keeps the tavernas supplied with fresh fish and seafood, simply grilled or fried and dressed with little more than oil and lemon, letting the quality speak for itself. Eating these specialities where they belong, alongside good bread and a local wine, is one of the simplest pleasures of a visit. Our guide to things to do in Rhodes covers how to build dining into a fuller itinerary, and the next section covers the local drinks and wines.
What are the local drinks and wines?
Rhodes has its own wine country around the mountain village of Embonas, producing whites from the Athiri grape and reds from Mandilaria. The island is also known for souma, a strong distilled spirit, while ouzo and Greek coffee are served everywhere as part of daily life.
The heart of Rhodian wine lies on the slopes around Embonas, high on the flanks of Mount Attavyros, where cooler air and old vineyards favour quality grapes. The white Athiri produces crisp, aromatic wines well suited to fish and lighter dishes, while the red Mandilaria gives deeper, structured reds that stand up to grilled and roasted meats. Visiting the village and tasting these wines at source is a rewarding way to understand how landscape shapes flavour, and it pairs naturally with a meal of local specialities.
For something stronger, seek out souma, a clear distilled spirit made locally and traditionally enjoyed in small measures alongside meze. Ouzo, the anise-scented Greek classic, is widely served and turns cloudy when water is added, while Greek coffee, brewed slowly and served unhurried, remains a fixture of cafe and taverna life from morning to evening. Our guide to Embonas covers the island’s wine village in detail, and the next section covers where you should eat.
Where should you eat in Rhodes?
Eat at tavernas in Rhodes Old Town, stepping a little off the busiest tourist lanes for better value and more authentic cooking. Head inland to village tavernas around Embonas for grilled and spit-roasted meat, and choose seaside or harbour tavernas when you want the freshest fish and seafood.
The walled medieval Old Town is an atmospheric place to dine, with tables tucked into cobbled lanes and shaded courtyards. The key is to walk a few streets away from the most crowded thoroughfares: just off the main tourist routes you tend to find tavernas with fairer prices, more local custom and cooking that reflects genuine island tradition rather than a generic menu. A little curiosity is rewarded here, so follow the quieter alleys and look for places busy with Greek diners.
For meat in particular, the inland villages are hard to beat. Around Embonas and the mountain settlements, tavernas specialise in grilled and spit-roasted lamb, goat and other meats, often cooked over charcoal and served in generous portions with local wine. When seafood is what you crave, make for the coast: seaside and harbour tavernas bring in fresh fish daily, and eating it with a view of the water is part of the appeal. Our guide to where to stay in Rhodes covers basing yourself near the best dining, and the next section covers the tips that help you eat well.
What tips help you eat well in Rhodes?
Eat where locals eat, stepping off the busiest tourist streets for better food and value. Order seasonally and ask what is fresh, especially with fish. Try the local specialities and Embonas wines rather than only familiar classics, and take your time, as unhurried meals are part of the culture.
The single most useful habit is to seek out tavernas that draw a local crowd, which usually means leaving the busiest tourist lanes behind. Tables full of Greek diners are a reliable signal of honest cooking and fair pricing. Be guided by the season and by what the kitchen recommends on the day, particularly for fish, where freshness matters most and the catch can vary. Asking simple, friendly questions about the day’s specials often leads to the best meals you will have on the island.
Make room for the things you cannot easily eat elsewhere: order pitaroudia and melekouni, taste the Athiri and Mandilaria wines, and try a measure of souma if you see it offered. Sharing several meze rather than one large plate is both economical and true to the way people eat here. Above all, slow down, as a meal in Rhodes is meant to be lingered over rather than rushed. Plan your visit and tours through our Rhodes travel guide.
Frequently Asked Questions
What is the most famous food in Rhodes?
Two dishes stand out as the most distinctly Rhodian. The first is pitaroudia, fried fritters made from mashed chickpeas mixed with herbs, onion and sometimes tomato, then fried until crisp and served warm as a meze. They are inexpensive, satisfying and found across the island, and they capture the vegetable-forward, resourceful character of local home cooking. The second is melekouni, a chewy bar of sesame seeds bound with honey and gently spiced, traditionally prepared for weddings and offered to guests as a token of sweetness and good fortune. Beyond these two specialities, Rhodes is also celebrated for fresh fish and seafood, local cheeses and honey, and the full range of Greek classics such as souvlaki, moussaka and Greek salad. If you want a single dish that says Rhodes, pitaroudia is the easiest to find, while melekouni is the one most tied to island tradition and celebration.
Does Rhodes produce its own wine?
Yes, Rhodes has a long winemaking tradition and a recognised wine country centred on the mountain village of Embonas, on the slopes of Mount Attavyros. The cooler upland climate and established vineyards there suit quality grape growing. The most important local varieties are the white Athiri, which gives crisp, aromatic wines that pair well with fish and lighter dishes, and the red Mandilaria, which produces deeper, more structured reds that complement grilled and roasted meats. Visiting Embonas to taste these wines at or near their source is a popular and rewarding outing, and it combines naturally with a meal of local specialities. Alongside wine, the island is known for souma, a strong clear spirit distilled locally and enjoyed in small measures with meze. You will also find ouzo, the anise-flavoured Greek classic that turns cloudy with water, and Greek coffee served everywhere, so there is plenty to explore beyond the vineyards themselves.
Where is the best place to eat in Rhodes Old Town?
The best advice for eating in Rhodes Old Town is to step a little away from the busiest tourist lanes. The medieval quarter is wonderfully atmospheric, with tables set in cobbled alleys and shaded courtyards, but the most crowded main streets tend to offer higher prices and more generic menus aimed at passing visitors. Walk a few streets into the quieter side lanes and you are far more likely to find tavernas with fairer prices, a more local clientele and cooking rooted in genuine island tradition. A simple rule is to look for places busy with Greek diners rather than only tourists, and to be open to the day’s specials, particularly for fresh fish. Ordering several meze to share is both economical and characteristic of how people eat here. While the Old Town is ideal for atmosphere, remember that inland village tavernas around Embonas are often better for grilled and spit-roasted meat, and coastal tavernas for the freshest seafood, so spread your meals around the island where you can.