Stupendous Tastes and Views at Halkidiki’s Restaurants in 2025

A belle epoque-style veranda with a white marble floor, suspended over the azure sea, sets a thoroughly atmospheric stage for this restaurant. Indoors you’ll find leather sofas, large mirrors, furniture from France, Italy and Spain, and views of the sea framed by massive windows. In contrast to the vintage architecture, the fine dining menu presented by the hotel’s outstanding executive chef is highly modern, borrowing from French and Greek cuisine.

Tart with pulled pork cheeks and herbal mayonnaise, terrine with foie gras and textures of cherry and almond, sunflower seed and anise crackers, lightly smoked mackerel, pickled onion, blackberries, cheese cream, fresh slow-cooked cod on remoulade, mussels with champagne foam, celery, apple cubes and caviar, beef bavette, mashed potatoes, rosti potato sandwich with truffle, espresso powder and sofrito sauce.

In the same vein, the dessert menu includes a crispy butter biscuit with vanilla cream and apricot, marinated in Samos wine, ice cream from Samos wine, and orange-vanilla powder. Impeccable service, and a unique wine list with about 1,600 labels are added plusses.

Nikiti Sithonia, Danai Beach Hotel

An outstanding seafood restaurant, one of the finest in the country. Revamped, with resplendent white as its dominant element, decorative silver fish scattered throughout, and an airy and modern ambiance. Marina guarantees exquisite service and the most masterful flavors inspired by the sea. An insistence on sourcing only the highest quality raw materials and the broad experience of owner Konstantinos Kanakaris makes the most of super fresh fish and shellfish. It includes vegetables, a native variety of tomatoes, olive oil specially produced for the restaurant, bread, and even unique salt.

Top-notch ingredients shine in dishes that aim to deeply satisfy the palate. Classics include the classic Kakavia fish soup with vegetables and a rockfish broth, linguine with seafood, and of course, perfectly grilled fish. There are many standout dishes to try, such as the seafood risotto with prawns, clams, and mussels, cooked in lobster butter and flavored with seaweed and pepper. The wine list will satisfy even the most demanding drinkers, featuring rare wines and champagnes, and quite a few distillates.

Potidaia

03

Over Water

Overlooking the quiet waters of Sani Marina, Over Water is a refined fine-dining restaurant helmed by acclaimed French chef Stéphanie Le Quellec. The space is minimal and elegant, designed to frame the sea views, with neutral tones, soft lighting, and carefully spaced tables that allow for a calm, composed dining experience. The menu draws from Le Quellec’s Paris restaurant La Scène, with French technique adapted to Mediterranean ingredients. Highlights include beef cheek Tender beef cheek braised, celery root, chestnuts and truffles from Halkidiki, a dish both polished and well-balanced, and the risotto with scallop, lobster, langoustine and garden herbs. Desserts are light and precise, such as verbena sorbet with peach and meringue.

The wine list is international, with strong representation from both France and Greece, and the service is attentive, discreet and highly professional. Open only to guests aged 12 and over, this is a quiet, focused space for those seeking well-executed modern European cooking in a refined seaside setting.

Sani Asterias, Kassandra, Sani Resort

Also at the Danai Beach, this is a highly esteemed cosmopolitan fine dining destination. You’ll enjoy an enchanting ambience, impeccable table decor, and a decidedly exclusive character. With only five tables strategically positioned on the marble veranda beneath towering pines, an uninterrupted, serene dining experience is ensured. The infinite blue of the sea frames the restaurant’s authentic art pieces and fountain.

At the helm in the kitchen, the resort’s executive, using high-level techniques, crafts a subtly sophisticated modern cuisine. His creations bear significant French influences and draw from an extensive range of international ingredients. Service is of an international calibre. The unique wine list boasts over 1,600 labels. Please note the restaurant caters exclusively to adults. Reservations are essential.

Nikiti Sithonia, Danai Beach Hotel

The playful ethos that permeates this entire resort finds its most unabashed expression in this special fine-dining restaurant. Tucked away amongst the cooling branches of an enormous pine tree and comprising just 10 tables, Treehouse awakens a sense of roguish childhood memory. An all-wooden deck, tables adorned with lace and embroidered handiwork, and a breathtaking view of the sunset over the sea all add to the magic.

The single tasting menu is based around a few recognizable international and Greek ingredients, with a mix of both luxurious and more ‘humble’ items. There is an emphasis on fresh organic vegetables, which are hand-picked daily from the hotel’s garden. The chef composes a bold proposal with unexpected combinations of ingredients and zero compromise on taste. Among the snacks, a standout dish is the club sandwich with anchovy, ajvar and mussels.

Main courses that make an impression include the fermented conch with valley shrimp, bisque and finger lime. Flan foie gras with Kampot pepper, pineapple and lemon cream is surprising. Try also the waffle with caesar cream, raspberry and oscietra caviar. The absolutely most unexpected dessert of corn with passion fruit and sea buckthorn sorbet or, for a more familiar taste, the hazelnut with vanilla parfait and caramel, make for the perfect finale.

Vourvourou, Ekies All Senses Resort

Facing the water, furnished in a modern design style, and with a tranquil backyard, Bubo exudes a carefree holiday atmosphere subtly. The low-key yet attentive staff stay active just enough to ensure every customer, from couples to families with small children to gastronomic travelers, relishes the exceptional menu. There’s a view of the sea, the bay, and the stunning sunset to heighten the dining experience.

The cuisine could be described as a modern interpretation of Greek cuisine, enhanced by organic vegetables from the hotel’s garden. Sprinkled throughout the menu are a variety of characteristic local Greek cheeses that add their own special note. An intriguing dish is the Evia goat cheese with an assortment of cooked and raw beets, garnished with a beet-raspberry sorbet.

Again, with an emphasis on textural variety, there’s a tartare made from the fish of the day, paired with fresh cucumber, chili granita, and tomato-watermelon juice. The sweet tarhana with truffle
from Halkidiki is rich in comforting flavors. For meat, the black pig from Olympus
with celery root, foamy egg-lemon sauce, smoked eel and crab apple is intriguing.

For dessert, we tried the baba au rum with pineapple confit, ginger sorbet and vanilla whipped cream, which contrasted beautifully with the bitter chocolate creme with orange cream, cocoa tuile, and
saffron ice cream.

Vourvourou, Ekies All Senses Resort

07

Boukodoura

Established in 1996, Boukadoura is a well-regarded taverna located in Porto Koufo, known for its expansive menu and focus on quality ingredients. The setting is rustic but inviting, with stone and wood elements and a shaded terrace overlooking the harbour. Founder Makis Zafirakos set out to create a space that combined local flavours with consistency—and the kitchen continues to deliver.

The menu spans more than 100 items, from fresh grilled fish and shellfish to slow-cooked meats, stews, and a wide range of vegetarian options. Standouts include grilled octopus, shrimp saganaki with tomato and feta, and a seafood orzo that’s become a house specialty. Chickpea stew and baked vegetables appeal to plant-based diners, and salads are made with seasonal produce.

The restaurant also produces its own organic wines, which feature prominently on the list. Service is friendly and knowledgeable, and staff are happy to recommend pairings or off-menu items. Boukadoura strikes a balance between tradition and range—ideal for diners who want variety without compromising quality.

Porto Koufo

Experience a cinematic ambience on a large veranda at Kamares, the fine dining restaurant of a luxurious hotel, softly illuminated by romantic lighting and an impeccable art de la table. Enjoy your dinner under towering pines, overlooking Athos Bay, the islet of Ammouliani, and a captivating sunset painted with countless colours.

The menu has distinctive character. The chef brings together traditional Greek flavors and ingredients from across the entirety of Greece with contemporary techniques and an international outlook. When we visited, a refreshing and texturally intriguing ‘Greek salad’ took center stage with burrata from Lake Kerkini, fresh pickled onion, olive ‘soil’, watermelon ‘snow’, and a ‘sheet’ of horiatiki salad paired with horiatiki salad ‘water’. The pork dish (reminiscent of fricassee) was equally delicious, served with an egg-lemon foam, leeks a la dauphinoise, leek chips, dill distillate, and a pickled celeriac gel in a celery sauce.

Dessert was memorable too. The Canoli filled with espresso mousse, cubes of mandarin, caramel gel, yoghurt foam, chocolate sponge, and chocolate ice cream perfumed with cardamom perfectly conclude the experience. The renovated cellar, with approximately 500 labels, also offers private lockers where repeat customers can store the rare wines they have bought.

Ouranoupolis, Eagles Resort

Perched on the marina at the Sani Resort, Tomata exudes a chic, summer vibe, underscored by its crisp white colour palette and abundant wood features. Diners come here to enjoy the unique style and daring flavor combinations of celebrated chef Chrysanthos Karamolegkos, who curated the menu. One dish that aptly articulates the chef’s culinary temperament is the pork loin skewer with ouzo, tzatziki and tomato harissa.

Seafood and shellfish feature heavily, as do vegetarian options. For a unique and refreshing dish, try the fresh mussels with caper sauce and panfried tarama. Desserts are divine too. Don’t miss out on the bitter chocolate croquettes with mango sorbet and Mandarin Napoleon syrup.

Sani Marina, Kassandra, Sani Resort

A cool, sheltered terrace marked by reed lighting fixtures, wicker chairs, and comfortable sofas and armchairs sets the stage, surrounded by lush greenery. The poolside menu proposes a multitude of classic Greek dishes like briam, playfully and modernly rendered, in concert with ‘great’ Greek products like feta, fava beans, Kozani saffron and Santorini cherry tomatoes.

Notable starters include crunchy squid with santorini green fava and lemon. The seabass carpaccio with Greek salad dressing, tarama and lemon is pure and summery, and the ‘moussaka’ beef ragout with glazed eggplant is light and delectable. For something more indulgent go for the prime beef ribeye main, with Halkidiki truffle and San Michali cheese from Syros.

For dessert, try the Sokolatopita chocolate pie, withy hazelnut cream, orange tuille and Tsoureki Ice cream, or the reviving yogurt semifreddo with tahini cream, wild cherries and pistachio.

Sani Marina, Kassandra, Sani Resort

Set beside the pool of Antigoni Beach Resort, Rendez Vous offers a polished yet relaxed approach to contemporary Greek cuisine, shaped by chef Petros Mouratidis. The space is elegant without being formal, with linen-covered tables, subtle lighting, and a view of the garden and sea beyond.

The menu focuses on local ingredients treated with care and modern sensibility. A starter of grilled octopus with smoked fava purée and tomato oil is balanced and clean, while mains like pork tenderloin glazed in petimezi (grape molasses) with braised leeks show a thoughtful use of regional flavours. Seafood is well represented—fresh grouper with fennel purée and shellfish sauce is precise and flavourful, while vegetarian dishes like zucchini blossoms with smoked cheese stand out for their clarity and execution.

A compact but well-chosen wine list leans Greek, with organic and small-producer labels alongside a short cocktail menu. The service team is courteous and well-paced, guiding guests through the menu with ease. Rendez Vous delivers an assured dining experience that’s grounded in place but quietly contemporary.

Trani Ammouda, Ormos Panagias

The menu, created by Chef Ettore Botrini (a Michelin star awardee), is authentically Italian. What sets it apart is its use of supremely high-quality ingredients and flawless execution of dishes. From a classic Vitello Tonnato, you’ll progress to pappardelle with duck ragout served with fresh truffle, followed by a robust beef tagliata served with porcini mushrooms and pepper sauce.

Dessert options include a lemon meringue tart, chocolate cake and tiramisu. A breezy terrace overlooks the verdant surroundings and the lagoon-like pool, with tables tucked under giant white parasols. The space exudes an effortless elegance complemented by friendly service.

Sani Marina, Kassandra, Sani Resort

Authentic concepts and unique ingredients are enhanced with innovative gastronomy techniques in a rustic yet refined setting here. Sourcing prime cuts of meat and rare breeds like the Greek Blond cattle, the chef presents both stable classics and daily specials influenced by inspiration and seasonal availability. Signature dishes include the tender beef heart, marinated in Florina peppers and cumin, crisped to perfection and served with a silky black garlic mayonnaise.

Not to be overlooked are the velvety roasted bone marrow with sea urchin and a tangy yuzu-lime vinaigrette, and a sophisticated tart featuring bird livers, smoked eel, and guanciale jam on a bed of celery root puree. Each dish showcases a staunch commitment to creativity and flavor, ensuring that Marigoula remains a gastronomic surprise to anyone who visits, even again and again.

Polygiros

14

Five Steps in the Sand

This beachside taverna in Pigaidaki, Sithonia, lives up to its name—just five steps from the sand, with a direct view of the sea and a relaxed, unpolished charm. Wooden tables sit under a reed canopy, and diners often arrive in swimsuits and sandals. The atmosphere is informal, but the kitchen takes care with its ingredients and preparation.

Grilled calamari, fried anchovies, and fresh sea bream are staples on the menu, alongside a strong selection of traditional meze. House salads are large, made with ripe tomatoes, capers, and thick cuts of feta. Octopus is sun-dried on site and grilled over charcoal, while the eggplant baked with tomato and onion is rich and sweet.

There’s a short list of wines and a reliable house ouzo. Service is friendly and relaxed, matching the laid-back setting. 5 Βήματα Στην Άμμο is a straightforward, well-run taverna, popular with both locals and returning visitors for its combination of location, simplicity, and well-executed classics.

Pigaidaki, Sithonia

Known for exclusively sourcing the “cream of the crop” of daily catch of local fishermen, Trizoni always presents the freshest – and sometimes rarest – fish. This much-lauded, modern fish tavern is defined by its commitment to quality, using top-notch raw materials and an exceptional charcoal grill.

Its beautifully presented menu features a range of mouthwatering classic dishes, including its ’40 Years Kakkavia’ a classic fish soup that has been loved for four decades, freshly caught fish expertly prepared to emphasize their natural flavors. Not to be missed are the ceviche with exotic fruits, the Calamata shrimp pasta ‘Bougiourti’, the Fisherman’s Risotto and the local steamed mussels with feta and lemon.

Kryopigi

16

Ta Kymata

A fixture in Neos Marmaras since 1950, Ta Kymata is a traditional seafood taverna located directly on the waterfront, with tables set just steps from the fishing boats. Still run by the founding family, the restaurant maintains a consistent focus on fresh, local seafood, simply cooked and generously served.

The menu includes a wide range of grilled fish, shellfish, and classic meze plates. Highlights include grilled sardines, fried calamari, steamed mussels with garlic and wine, and a well-executed fish soup made from the day’s catch. Lobster or shrimp spaghetti is also a popular option for groups, served in large portions for sharing. Salads and vegetable sides are made with produce from the family’s own fields.

Wine is local, served in unlabelled carafes, and there’s always house-made tsipouro on offer. Ta Kymata is informal and family-friendly, with a relaxed pace and unpretentious atmosphere. Ideal for lunch or dinner by the sea, especially for those looking to enjoy fresh seafood in a traditional setting.

Neos Marmaras