The dishes served at these restaurants in the northern capital can’t simply be described as a meal; they speak of memories, of fresh ideas and of an insatiable appetite for fine food – and living – that is so reflective of Thessaloniki’s people. At once classic and daring, the city’s gastronomic scene offers authentic dishes, creative twists and many reasons to raise a glass to this fantastic city’s good taste.
Lapped by the waters of the Thermaic Gulf and shadowed by Mt Olympus, Thessaloniki is a city steeped in history and culture. Founded in 315 BC by Cassander, Alexander the Great’s general, it has endured destruction and rebirth seven times. Today, it captivates both Greek and international visitors with its archaeological wonders, vibrant cultural life, and architectural beauty. The fame of this city’s cuisine precedes it beyond Greece, for here, you can discover the best of the best in a city packed with flavor at every corner.
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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 dishes that are unique – truly unlike anything else – and simply bursting with flavor. Think dumplings in goat’s broth, prawns and cuttlefish 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. Open year-round.
5 Aeschylus
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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 Apostolos Altanis, 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. Open year-round.
13th km Thessaloniki – Peraia
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Poster has been the talk of the town since it opened in recent years. This trendy place is led by Greek-Palestinian chef Vasilis Hamam, who blends his deep understanding of complex Eastern flavors with bright Mediterranean influences to create countless original, mouth-watering dishes. Think quail with garlic and wild chervil, handmade bread with honey and butter, kid goat with grape must and herb oil. It has superb lighting, a cozy bar, and a handful of dining tables. Open year-round.
Paikou & Syngrou, Frangomachalas
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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 Michalis 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. Fragrant kalitsounia, tender dolmadakia with rice, stuffed zucchini flowers, snails with rosemary, gamopilafo, slow-cooked rabbit, and a wide selection of cheeses transport diners to the great island and keep people coming back to this place. Don’t miss the galaktoboureko with staka butter and rose water ice cream for a perfect finish. Open year-round.
4 Doxis
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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.
2 Megalou Alexandrou Ave
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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. Guzlemedes with seasonal greens and dry anthotyro, striftaria with mandarin and seafood, cabbage rolls with beef kavourma, grilled green beans with wheat, cherry tomatoes and almond skordalia. Creative, imaginative dishes with exceptional ingredients and profound deliciousness. Open from September to May.
3 Fragkon
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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 smoked sardine-stuffed raw veggies, smoked mackerel tabbouleh, and veal liver with pickled onions and thyme. Highlights include the green dakos with mizithra cream, pistachios, and basil, and lamb tsigaristo with trahana cream. 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.
4 Stratigou Kallari
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).
3 Halkis, Patriarchika Pylaia
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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 tuna tartare with sprouts, grilled leek with caramelized hazelnuts, and black pork with cauliflower cream. 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).
7 Doxis
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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, rigour and authenticity. From his kitchen, with a menu based on the day’s catch and market finds, we tried cabbage rolls with crayfish and sweet trahana, cassoulet with black beans and smoked swordfish. Both were dreamy. 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).
12 Christopoulou
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Legendary, dazzling, with stunning views of the Thermaic Gulf, this historic restaurant, led by chef Dimitris Tasioulas, honors its colorful tradition while surprising diners with unique tastes. Here you’ll find a Greek salad like never before, a nettle and Lemnos basket cheese pie, the city’s famous cedar-smoked mackerel, seafood giouvetsi with a hint of tangerine, hunkar begendi for an eastern flavor, Mount Athos-style cod and dozens of other delicious dishes from a truly great culinary repertoire. Open year-round.
5 Nikis Ave
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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. His stonefish kakavia (fish soup), white taramosalata with yuzu, steamed mussels and warm sourdough bread complete the neighborhood’s culinary scene. Open from September to June.
Doxis 1 & Salaminos 12, Ladadika
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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, celery cream, mussels, Brussels sprouts, and dill butter sauce. This fusion of flavors and techniques highlights their ability to create both groundbreaking and accessible cuisine. Open from September to June.
Proxenou Koromila & 8 Mitropolitou Iosif
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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. Highlights include seafood giouvetsi and sea bass tartar, honoring the fishermen of Michaniona. The veal with parsnips, chimichurri, and hazelnut butter showcases his acclaim in French cuisine. The bougatsa ice cream is a must-try for a perfect finish. Open from September to May.
17 Papadopoulou, Panorama
