Where Food Is God: 21 Top Restaurants in Thessaloniki Now

Olympos Naoussa is a historic culinary landmark on Thessaloniki’s waterfront, elegantly restored to blend its iconic past with contemporary sophistication. Originally established in the 1920s, it became synonymous with the city’s vibrant social scene, hosting celebrities, artists, and intellectuals. Today, the restaurant returns, carefully preserving its heritage while embracing a fresh vision through stylish interiors, refined hospitality, and thoughtful modern Greek cuisine.

Led by chef Dimitris Tasioulas, it honors its colorful tradition while surprising diners with unique tastes. Try the comforting nettle velouté with tsalafouti cheese and fried rice, the earthy Valia Calda dish featuring crunchy malt, smoked mushrooms, and beetroot sorbet, hearty goat pasta with Lemnos flomari and Vinsanto wine, seafood yiouvetsi with shrimp in crayfish broth, or an elevated moussaka layered with Black Angus rib-eye and delicate vegetable mille-feuille.

Nikis Ave 5

02

Mavri Thalassa

A culinary landmark located in Kalamaria, Mavri Thalassa excels at sophisticated seafood dining, consistently celebrated for its excellent selection and sophisticated preparation of fresh fish. The atmosphere has elegance and warmth, clean lines, understated decor, and nautical elements that echo its marine-inspired cuisine.

Diners savor specialties such as tender grilled octopus, impeccably fresh sea bass, and creative preparations highlighting local catch paired with minimal seasoning to preserve natural flavors. Signature dishes include fresh carpaccio, fish fricasse with egg-lemon sauce and the king crab. A thoughtfully curated wine list complements seafood dishes perfectly, enhancing each carefully presented plate and affirming the restaurant’s esteemed reputation for uncompromising quality.

Nikolaou Plastira 3, Kalamaria

03

ΨΙ By Mezen

A place that reinvents the traditional taverna concept, turning a compact space on Skra street into Thessaloniki’s first seafood charcuterie workshop. Sleek yet inviting, the minimalist design places seafood center stage, as it is literally displayed as crafted “seacuterie” offerings. Chef Grigoris Chelmis reimagines familiar fish preparations, dry-aging bluefin tuna into subtly rich delicacies or creating imaginative spreads ideal for pairing with potent Greek spirits. The menu is renewed daily, so is always a surprise.

Diners explore flavorful bites accompanied by local wines and tsipouro, while the on-site deli encourages taking home tastes like marinated seafood and cured fish. The innovative experience feels both refreshingly original and unmistakably Thessaloniki.

Skra 8

This is a top-class culinary destination that manages to combine modern aesthetics with a luxurious ambiance and delicious cuisine. Located within the Hyatt Regency Thessaloniki and under the direction of Executive Chef Dimitris Fatis, the kitchen focuses on locally sourced products while embracing Mediterranean tradition and gastronomy, with ingredients defined by their quality.

The wine list is well curated, with selections from local and international vineyards. The service is first class and contributes to a memorable experience.

13th km Thessaloniki – Peraia

05

Charoupi

When Charoupi burst onto the scene on the outskirts of the run-down Ladadika neighborhood, it transformed it into a culinary hotspot alongside +trophē and Trizoni. Archaeologist-turned-chef Manolis Papoutsakis brings Crete’s authenticity, deliciousness, and grandeur to the city, with a fresh and daring perspective. He has been cooking refined Cretan cuisine here since 2016, celebrating simplicity and fine ingredients.

Pan-fried snails with fresh rosemary, garlic and aged vinegar, freshly made warm goat cheese infused with mint, wrapped in rustic filo pastry and served alongside thyme honeycomb, a wide selection of cheeses and fresh veggies and greens served up in various mouthwatering renditions transport diners to the great island and keep people coming back to this place.

Doxis 4

06

Clochard

Located elegantly along Mitropoleos Street, Clochard confidently reinvents its identity serving contemporary urban Greek with French influences. A sophisticated interior accented with strategically placed mirrors, subdued lighting, and an impressive glass wine showcase, sets a refined tone. Although celebrated classics remain, innovative dishes now command center stage, including octopus carpaccio paired with chickpea mousse and bottarga, delicate wagyu picanha nigiri, and perfectly executed line-caught cod with lemon-caviar sauce.

Dishes like wild cod with white and green asparagus, lemongrass beurre blanc, caviar and bric or slow cooked venison infused with juniper, pumpkin cream, quince, and pomegranate sauce encapsulate Clochard’s tasteful culinary style. An extensive international wine collection enriches every dining occasion.

Komninon 10 & Mitropoleos

07

Extravaganza

Since opening its doors nearly a decade ago, Extravaganza has consistently impressed with vibrant culinary creativity and dedication to exceptional local sourcing. Ingredients arrive from thoughtfully chosen Greek producers: seasonal organic produce from Chilli Factor farm, premium meat from Arethousa, artisanal feta cheese from Halkidiki, and flavorful eels from Messolongi.

The dishes include crisp baby lettuce topped with Caesar dressing, Parmesan panko, bacon jam, and cured egg yolk; a fresh fish-of-the-day ceviche dressed in orange-lime ponzu with toasted sesame; and grilled pork neck accompanied by kopanisti with kimchi, curry mayonnaise, and handmade naan bread. A concise yet purposeful Greek wine selection harmoniously complements each bite, reflecting Extravaganza’s genuine commitment to quality.

Stoa Ptolemeon 29A

08

Salonika

This restaurant has become a culinary hotspot since its inception around eight years ago, transforming the Makedonia Palace restaurant into a gourmet haven. Renowned chef Sotiris Evangelou leads the way, offering the finest Greek cuisine. His dishes include light moussaka, unforgettable zucchini with avgolemono, fresh pasta with slow-cooked beef, and memorable desserts.

The restaurant is famous for its festive ‘Sunday dinner’ featuring youvarlakia, spit-roasted lamb, patsas (intestine soup), honeyed venison, and seasonal specialties. With exemplary service, stunning sea views, an extensive wine selection, and decadent desserts, Salonika easily stands out. Open year-round.

Megalou Alexandrou Ave 2

09

Maitr & Margarita

Mikhail Bulgakov’s novel ‘The Master and Margarita’ could probably only become a restaurant name in Thessaloniki. In the midst of the 2015 crisis, the owners fired up their ovens and blew diners away. Try the handmade ravioli filled with beef and lamb mince served with spicy Florina pepper sauce and pichtogalo cheese; grilled cabbage rolls stuffed with kavourma and sour trahana alongside charred celeriac tzatziki; and flame-torched fish of the day with grilled kale, crispy giant beans, and taramas.

Creative, inspiring dishes with exceptional ingredients and profound deliciousness. Open from September to May.

Fragkon 3 & Sfetsou

10

Poster

Housed within the culturally dynamic Ismail Pasha Inn in Frangomachalas, Poster captures attention with bold design elements: dramatic lighting, sleek metal accents, and a striking open kitchen setting. The compact, artfully arranged interior hints at the creative energy behind its dishes, crafted by a chef whose culinary approach defies easy categorization. Inspired by Mediterranean roots and international influences, plates like roast potatoes with Greek blue cheese ‘Kyano’ dip, or baba ganoush with coffee sriracha and miso tahini, shine.

Equally innovative are Palestinian chicken with Greek yogurt and Dukkah or burnt pork belly with prunes and leeks. The wine list spotlights minimal-intervention bottles, selected meticulously by winemaker Chloe Chatzivaryti.

Paikou 1

11

Deka Trapezia

Expect a unique dining experience, in which the chef delightfully fuses elements of meze, taverna fare, and high-brow dining. The innovative menu, inspired by Chef Manolis’ roots in Kissamos, Crete, proposes creative dishes like red mullet served with artichoke cream and pickled okra and fried salted cod served with sautéed greens and quail eggs.

Highlights include marinated anchovies served with pickled stamnagathi, spicy pepper, artichoke, and radish, and lamb meatballs accompanied by chickpea cream flavored with cumin and curry, finished with hot paprika oil. Meanwhile, the chef’s international travels have inspired Greek interpretations like octopus sausage hot dogs and deep-fried quail with smoked plum cream. Open year-round.

Stratigou Kallari 4 

A bold culinary venture by chef Ioanna Theodorakaki, Duck Private Cheffing has long been a success in exotic Pylaia. In a recently renovated space, the eminent chef creates dishes with international flair and memorable tastes. The cozy, country-home-like setting, complete with a garden for fresh vegetables and herbs, enhances the experience.

The menu features a variety of dishes, such as valerian salad with figs and foie gras, and scallops with celery root cream. With house-baked bread, an extensive wine list, and top-notch service, this place keeps us returning to discover what’s next. Open year-round (apart from August).

Halkis 3, Patriarchika Pylaia

13

Nea Folia

Located in Ano Poli since the late 1960s, Nea Folia captures diners with its authentic charm and inventive cooking. The cozy, rustic interior sets a welcoming backdrop for a thoughtfully curated menu. Signature offerings include aromatic liver accompanied by sautéed cabbage and the distinctive Xanthi kavourmas, a spiced beef confit complemented by sweet pomegranate and caramelized kale.

Accompanying these flavors are carefully chosen wines from Greek boutique wineries, completing Nea Folia’s elegant yet deeply traditional dining experience.

Aristomenous 4

14

SinTrofi

Created by Yiannis Loukakis of Mourga, Trofi is widely acknowledged as a culinary gem. The name SinTrofi (read ‘SinTrofi’) means both ‘plus food’ as well as ‘companions,’ (syndrofi) reflecting its inviting atmosphere. Although the menu here changes almost daily, at the time of our visit the restaurant treated us to exquisite dishes like beetroots served with roasted sweet potato, carrot pickles, walnuts, hazelnuts, and aromatic yogurt. Also delicious is their signature Politiki-style cabbage, slow-cooked to perfection with roasted carrots, celery, and carob syrup, accompanied by a spinach salad with orange and cured black pork, with baked potatoes topped with smoked herring and mayonnaise.

Embracing a zero-waste philosophy, Loukakis uses high-quality, organic ingredients. Co-owner Alexandros Barbounakis curates a wine list featuring biodynamic wines. Open year-round (apart from August 14-19).

Doxis 7

15

Mourga

Daily, this place is creating its own school and producing armies of chefs, each following their own path and making history. Mourga in Thessaloniki, led by Yiannis Loukakis, takes raw ingredients and glorifies them in a remarkable way, with simplicity, rigor and authenticity. From his kitchen, with a menu based on the day’s catch and market finds; don’t miss the crayfish with a garlicky goat butter, the stove-cooked potatoes with rye milk and a delectable casserole of black beans with smoked swordfish and cod eggs.

Also amazing are the portraits by photographer Nikos Vavdinoudis that adorn the walls, creating the perfect ambience. Open year-round (apart from August 14-19).

Christopoulou 12

This place originated in Halkidiki in the backyard of a house, with the super-fresh daily catch of a skilled fisherman. A few years later, chef Asterios Sousouras, catapulted himself to a neoclassical building in Ladadika and brought fresh, creative seafood cuisine standard to this corner of the city.

The stonefish kakavia (fish soup), white taramosalata with yuzu, steamed mussels and warm sourdough bread complete the neighborhood’s culinary scene. The menu has many sections that include ‘Trizoni Classics’, the ‘Raw Bar’, ‘Organic Farm’, ‘Seagnaztures’ and ‘Sea & Pasta’, offering a wonderful array of culinary styles and flavors.

Doxis 1 & Salaminos 12, Ladadika

17

Moldee

This place quickly became a shining example of haute cuisine in the northern capital. Recognized as a top culinary destination, it owes its success to the expertise of chefs Vasilis Mouratidis and Sofoklis Maragoudakis.

Their innovative approach blends tradition with modernity, exemplified by dishes like their reimagined fricassee with monkfish and celery cream, or smoked mussels with asparagus and parmesan. The sea bream with chorizo and fennel and the duck pappardelle also impress. These flavor fusions and techniques highlight their ability to create both groundbreaking and accessible cuisine. Open from September to June.

Proxenou Koromila & Mitropolitou Iosif 8

18

Onora

After extensive culinary journeys across the Mediterranean and the Caribbean, from Cannes to Saint Barth and Paros, chef Giannis Kioroglou has created a unique dining space in Panorama. His menu is inspired by the aromatic flavors of the sea, incorporating the finest Greek ingredients and Mediterranean techniques.

Enjoy beef carpaccio with fresh organic rocket and truffle oil, crispy kebab tacos topped with tomato sauce and aromatic tandoori yogurt, handmade pappardelle tossed in rich beef ragout, or roasted beetroot paired with galomyzithra cheese and raspberry-Florina pepper ice cream.

Papadopoulou 17, Panorama

19

Iliopetra

Tucked away in a small alleyway next to the city’s Turkish consulate, this place is hopefully here to stay. Headed up by Giorgos Zannakis, a creative and tight-knit team serves up unique dishes – truly unlike anything else – and simply bursting with flavor. Think dumplings in goat’s broth, smoked mackerel with wasabi, handmade pastry filled with pastirma and goat cheese, shrimp and cuttlefish noodles in coconut milk, or wrasse fricassee and roasted cauliflower with poached egg cream. It’s a delight for professional gourmets and traditionalists alike. Reservations are essential as the place is tiny.

Aeschylus 5

20

Kits kai S’Efaga

Playfully eccentric and intentionally offbeat, Kits kai S’Efaga transforms dining into an eclectic spectacle along Olympou street. The décor teeters delightfully between vintage charm and quirky extravagance—flamingos mingle with retro floral wallpapers and whimsical statues, creating a surreal yet inviting atmosphere. The cuisine mirrors this playful spirit, updating hearty Greek classics with creative twists. Every bite balances comforting tradition and fresh flavor concepts, capturing the essence of Thessaloniki’s playful gastronomic character.

Try the Epirus-style fricandeau served with tangy carrot salad, sourdough pita, and pickled grapes, or the American Black Angus tri-tip steak accompanied by organic green beans and a rich roast sauce. For a hearty side, the baby potatoes with smoked pork apaki, spinach, and feta are a standout. Traditional Greek magoula slow-cooked to perfection pairs beautifully with our signature aromatic tomato jus.

Olympou 89

21

To Manitari

Positioned in Kalamaria’s stylish Sofouli Center, To Manitari combines contemporary design and culinary innovation to attract diners seeking thoughtfully executed dishes. The interior is refined, marked by sleek lines and gentle lighting that create a comfortably upscale atmosphere. The menu highlights seasonal ingredients, bringing fresh interpretations to familiar Mediterranean flavors with dishes such as tenderly grilled meats, sophisticated seafood plates, gnocchi salads, and flavorful vegetarian creations.

A concise yet diverse selection of wines complements the menu thoughtfully, reflecting the restaurant’s meticulous commitment to offering balanced, delicious dining experiences in an inviting modern setting.

Th. Sofouli 57, Kalamaria