Greek wine bottles with olives and bread
Rhodes wineries pair Athiri whites and Mandilaria reds with local meze.

Indigenous Grape Varieties

Athiri yields crisp whites suited to seafood; Mandilaria provides structured reds often blended for balance. PDO Rhodes wine regulations protect geographic naming on labels.

Wineries in Embonas and Kamiros villages offer tastings with mountain views and platters of local cheese.

Taverta Cuisine and Meze

Meze spreads include taramosalata, grilled octopus, dolmades and pitaroudia — chickpea fritters specific to Rhodes. Village ovens bake bread and slow-roast goat for Sunday service feasts.

Coastal tavernas serve catch-of-the-day with local oil; mountain tavernas emphasise meat grills and herb salads.

Honey, Olive Oil and PDO Products

Rhodes honey from pine and thyme flora carries protected designation. Olive groves on western slopes supply extra virgin oil exported to mainland Greece and diaspora markets.

Seasonal Tip

September harvest festivals in Embonas feature grape stomping demonstrations and folk music.

Wine Tourism Routes

Marked routes connect wineries with Lindos and Old Town restaurants stocking local labels. Sommeliers at resort hotels increasingly list Rhodes wines alongside Assyrtiko from Santorini.

Related: Southeast coast resort dining

Culinary Heritage Preservation

Cookbook projects document recipes from Kritinia and Siana villages. Cooking classes in Rhodes town teach filo handling and spice blends used in Ottoman-influenced sweets.

  • Pairing: Athiri with grilled fish
  • Reds: Mandilaria with lamb and herbs
  • Sweets: Melekouni sesame-honey bars from Lindos