Thessaloniki’s culinary identity shines through its extraordinary seafood scene, where the freshest local ingredients meet refined techniques and bold, innovative vision. This coastal city has long been a haven for seafood lovers, blending the traditions of its seafaring past with a modern approach that elevates even the simplest dishes.
From delicate raw creations and masterfully grilled fish to inventive takes on regional recipes, these restaurants embody the city’s legendary food culture. With each plate, the northern capital’s adeptly chefs honor Thessaloniki’s rich culinary heritage while consistently pushing the boundaries of flavor and presentation. Here, we present the most up-to-date list of tried and tested restaurants to not miss if you love fish and seafood in its most satisfying, surprising and memorable renditions.
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This all-time classic restaurant is nearing its centennial. Established in 1926 in Toumba, it later moved to its current location in Kalamaria, leaving a lasting mark on Thessaloniki’s seafood gastronomy. Its reputation as one of the city’s top spots for premium seafood remains unshaken.
Mavri Thalassa’s culinary success lies in three principles: high-quality ingredients, simplicity in preparation, and flawless technique. The result is a menu full of rich, iodine-laden flavors, featuring dishes like shrimp tartare from Thermaikos Gulf, white tarama, boiled and grilled octopus served with olive oil and vinegar, and grilled shrimp bursting with aroma. Standout dishes include filleted red mullet from Thermaikos, tender grilled calamari from the Northern Aegean, and steamed John Dory with olive oil and lemon, a truly delicate creation.
The local Greek sea provides most of the restaurant’s produce. The dining room has a refined, luxurious aesthetic, with a cozy urban charm across two levels and an expansive sea view. An elegant art de la table and a wine list with over 300 labels complete the experience.
Nik. Plastira 3, Kalamaria
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Located on the timeless Kalapothaki Street, this place stands out as a one-of-a-kind seafood restaurant. Chef-owner Apostolos Rigas, with nearly 30 years of experience since his debut in 1994, continues to elevate his art year after year. The menu combines Greek culinary traditions with international inspirations, offering perfectly cooked fish, creative pairings, and a strong focus on top-tier ingredients and techniques.
Highlights include sweet shrimp ceviche with tomato cubes, pickled red onions, and basil oil, as well as red mullet fillets coated in aromatic herb crust and served with bouillabaisse broth. A must-try is the grouper bourdeto with crispy potatoes, carrots, and a shrimp bisque infused with thyme. Another noteworthy dish is the fish fricassee with wild greens, spinach, and celery in an avgolemono sauce, featuring balanced flavors and an artistic presentation. For dessert, indulge in the aromatic coffee cream with bitter chocolate, pear, and vanilla ice cream.
Grada Nuevo also serves a refined selection of shellfish delicacies, such as Gillardeau oysters from France, Portuguese Setubal oysters, and rare Sturia Oscietra caviar. The modern, gleaming dining space revolves around a central bar, creating a cosmopolitan yet cozy atmosphere.
Kalapothaki 14
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This unique fish restaurant combines a fishmonger’s and a dining spot on a charming pedestrian street. Owner Petros Semkos started Fisheria to create the perfect place for fresh seafood with unparalleled quality. The fish is sourced from various Greek locations, including Monemvasia, Lesvos, the northeast Aegean, and Michaniona’s fish market.
Petros personally prepares the dishes, letting diners select their fish to be grilled, pan-fried, or steamed. Special techniques include smoking certain fish, aging others, or serving them raw. The standout dry-aged seabream tartare is a velvety delight. The cod with garlic dip and crispy batter reinterprets a Greek classic into a modern dish full of texture and flavor. Another highlight is the buttery, lightly salted pickled bonito from Lesvos.
The interiors echo maritime themes, with fish-scale-inspired tiles, blue couches, and gull-shaped sculptures. The restaurant also features a spacious, glass-enclosed outdoor area perfect for all weather conditions.
Vagdamali 3
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The third and most innovative venue from the Mezen group based in Volos redefines seafood dining. Fresh fish from Michaniona’s fish market is cleaned in-house, aged in a dedicated fridge, and prepared in an open kitchen by chefs Nikos Angelis and Grigoris Helmis. Guests can sit at the counter, enjoying their meal, and watching the cooking action.
The centerpiece is a deli counter offering handmade seafood charcuterie, including fish pastourma and pastrami, with pickles and spreads. Ready-to-cook fish products like tuna sausages and schnitzels are also available. The bright dining area is inviting, with oak furniture and mosaic floors.
The menu changes daily, reflecting the freshest catch. Dishes like ray steak with pepper sauce, dry-aged tuna “pork belly,” and fish bolognese with cream cheese showcase the chefs’ creativity. Don’t miss the house-smoked feta or the tarama mousse, which pair perfectly with a glass of tsipouro.
Skra 8
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Originally known as Pezodromos, Mourga gained fame for its minimalist cooking style and dedication to fresh, local ingredients. Chef Lefteris Ioannou focuses on reviving traditional Greek dishes with modern techniques. The small, daily-changing menu offers vegan and vegetarian options alongside seafood specialties.
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Christopoulou 12
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Set on the sandy shores of Kalamaria, Akti Doville combines elegant design with sweeping views of Thermaikos Gulf. The architecture by Minas Kosmidis Architects creates a luxurious space, while Chef Panagiotis Delithanasis curates a menu rich in flavor and influenced by Athonite cuisine.
Dishes like scallop carpaccio with chili oil and sea bass with prunes reflect the chef’s refined approach. The wine list features over 100 Greek and international labels, making it easy to pair your meal with the perfect glass. For dessert, try the traditional galaktoboureko.
Themistokli Sofouli, Kalamaria
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Launched by brothers Stavros and Christos Sotiroudis in 2007-2008, Glykanisos transformed a then-remote area of Pylaia into a bustling dining destination. Known for its emphasis on top-quality ingredients, the restaurant sources fresh fish daily from Chalkidiki, maintaining an in-house fish market.
Chef Dimitris Agoratzis brings innovation to the menu with dishes like handmade tuna bacon with sesame, smoked olive oil, and lime, as well as the buttery, traditional-style pickled bonito. The Valerian salad with sesame-covered Thessaloniki koulouri, manouri cheese, and beet chips is a delightful mix of textures. Among the standout small plates is the octopus with saganaki-style spicy cheese.
Memorable creations include fava gnocchi with octopus and fish stock—a tribute to the flavors of Chalkidiki. For dessert, try the pavlova with pistachio parfait and red fruits or the semifreddo lemon with white chocolate, matcha, and passion fruit. The extensive wine list features over 150 labels alongside a rich selection of spirits.
Meg. Alexandrou 46, Pylaia
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Situated in the historic Ladadika district, Trizoni Exclusive is the city sibling of a renowned Chalkidiki seafood restaurant founded in 1983. The restaurant brings modern flair to a neoclassical building with a warm brasserie-style interior and a lovely outdoor courtyard for sunny days.
Signature dishes include raw creations like tuna carpaccio with citrus sauce or sea urchin in tomato gazpacho. Nigiri is given a twist with rice croquettes topped with in-house smoked eel or marinated anchovies. The hearty “Monastic” dish pairs grouper with organic chickpeas from Feneos for a deeply flavorful, comforting creation.
Trizoni also follows sustainable practices, sourcing fresh, wild fish from its exclusive fishing network and avoiding farmed or air-freighted seafood. Grilling is done over oakwood charcoal from northern Chalkidiki. For dessert, the classic Armenovil ice cream is a satisfying finish to the meal.
Doxis 1 & Salaminos 12, Ladadika
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Marea brings a modern touch to Thessaloniki’s seafood scene. Owned by Stavros and Christos Sotiroudis (of Glykanisos fame) and Theoktistos Sarasidis, this chic restaurant offers a sophisticated urban dining experience. The bright, high-ceilinged space features marble tables and a central bar, with large windows connecting the vibrant pedestrian street to the airy interior.
The menu, crafted by Chef Dimitris Kotsivos, is rich with inspired flavors. Highlights include taramosalata paired with crispy pita chips, marinated greens dolmades with seafood, and linguine with shrimp and bottarga. The standout dish is seabass with clams, vetch (similar to risotto), spinach pasta, and a sauce made from wild sea greens, delivering a harmonious blend of ocean and earth.
End your meal with the almond tart topped with kumquat cream and lime custard, or a perfectly crafted Armenovil ice cream. A well-curated wine list and a selection of premium spirits enhance the dining experience.
Kallari & Lori Margariti 13
