Thessaloniki’s Top Chef-Approved Dining Spots

Thessaloniki has lengthy been celebrated for its wealthy culinary heritage and its fame for providing distinctive, reasonably priced meals. From conventional tavernas to modern eating places pushing the boundaries of artistic delicacies, town’s vibrant meals scene effortlessly blends the traditional with the up to date, catering to each style.

However when the cooks who form Thessaloniki’s gastronomy take a break from their very own kitchens, the place do they go to fulfill their cravings?

Sotiris Evangelou

Revered amongst his friends for his culinary experience and work ethic, Sotiris Evangelou works wonders at Salonika, the flagship restaurant of the Makedonia Palace Resort (2 Megalou Alexandrou). His menu pays homage to Greek delicacies with dishes equivalent to dolmades (stuffed cabbage), slow-roasted lamb, and an attractive array of spit-roasted meats. For these searching for one thing extra adventurous, the restaurant additionally gives a degustation menu with worldwide influences.

When Evangelou isn’t orchestrating culinary masterpieces in his personal kitchen, he seems to town’s vibrant meals scene for inspiration. One in every of his favourite haunts is Palia Athina (24 Imvrou, Kato Toumpa), a comfortable, meat-focused restaurant tucked away in an unassuming neighborhood. With an intimate, speakeasy-like environment, it’s a gem – the legendary wine cellar is a selected draw. Recognized for its impeccably grilled meat cuts, the institution additionally has a stellar wine assortment, with international European labels – significantly Italian classics and uncommon tremendous Tuscans – alongside aged Greek reds from Macedonian vineyards. “It’s uncommon to search out such a treasure trove in a taverna.” says Evangelou, a loyal common. For seafood, the chef chooses Psaras (7 Mitropolitou Gennadiou), the place they serve up great squid and shellfish. For a extra informal expertise, Evangelou typically heads to Stou Mitsou (11 Vlali) within the bustling Kapani Market. This energetic spot serves tsipouro and seasonal meze in an ambiance as vibrant because the market. One other of his hangouts is Tria Gourounakia (7 Kapodistriou), a comfortable spot the place heartwarming Greek consolation meals is served with real hospitality. And when the temper requires a leisurely night with associates, his alternative is Methi (65 Ethnikis Antistaseos, Kalamaria), a wine bar and bistro recognized for creative small plates paired with a thoughtfully curated wine listing.

Manolis Papoutsakis

In 2017, Manolis Papoutsakis introduced a style of his Cretan heritage to Thessaloniki with Charoupi (4 Doxis), a restaurant that seamlessly blends custom with fashionable creativity. Charoupi rapidly grew to become a favourite amongst locals and guests, cementing its place within the metropolis’s vibrant eating scene. Extra not too long ago, he expanded his culinary ventures with Deka Trapezia (4 Stratigou Kallari), a Greek meze eatery impressed by the convivial appeal of the tapas bar custom.

For contemporary small fish and ouzo meze, Papoutsakis recommends Iordanis (6 Stadiou) within the Polichni space, a neighborhood barely off the crushed path. This historic restaurant makes a speciality of unpretentious Greek dishes that spotlight the authenticity of the flavors. “After we wish to really feel actually pampered, we go to Sotiris Evangelou at Salonika for glorious Greek delicacies with a contact of indulgence,” he provides.

Moldee (8 Mitropolitou Iosif) holds a particular place in his coronary heart. “This lovely bar-restaurant captivates me with its cosmopolitan vibe and heat ambiance,” Papoutsakis says. “The menu strikes the right stability between consolation and class.”

Yiannis Loukakis

Yiannis Loukakis was on the forefront of Thessaloniki’s culinary transformation round a decade in the past, main a brand new wave of cooks who boosted town’s eating scene by exploiting native meals assets to their fullest. Recognized for his distinctive fashion, Loukakis swears by top-quality substances and distinctive olive oil, which to him is the best sauce for any dish.

He earned widespread recognition for reintroducing forgotten substances into his recipes, creating taste mixtures that had been at first thought-about unconventional, and using minimal processing in his cooking. In the present day, he runs two of Thessaloniki’s most beloved eating institutions: Mourga (12 Christopoulou), providing a fish-focused menu, and Sintrofi (7 Doxis), the place meats and hearty, stove-top cooking take heart stage.

For his personal meals, Loukakis typically visits Iliopetra (5 Eschilou), helmed by the gifted chef Giorgos Zannakis. Right here, the menu modifications day by day and options strictly seasonal substances. Dishes equivalent to slow-cooked meat stews and contemporary salads with root greens epitomize the restaurant’s soulful strategy to cooking.

Sokratis Beligiannis

Sokratis Beligiannis, the low-profile chef-patron of Maitr & Margarita, and his life companion Roi Apoikou have created one in every of Thessaloniki’s prime eating places, showcasing a contemporary strategy to northern Greek delicacies with considerate, artistic touches.

For a quasi-nostalgic expertise, they typically go to Doxa (25 Apostolou Pavlou), a conventional taverna serving consolation meals equivalent to succulent liver and different traditional Greek favorites. “We take pleasure in restaurant-quality meals, however we’re equally drawn to Thessaloniki’s well-known street-food scene,” they add. Amongst their favorites are the handmade gyros at Mimis (126 Aghiou Dimitriou) and the distinctive pirozhki on the tiny store Agapi (21 Halkeon), which gives over ten varieties of those stuffed dough delicacies, each savory and candy.

For dairy-based treats, Beligiannis turns to Dorkada (66 Kassandrou), a traditional dairy store that serves creamy custards and velvety yogurt paying homage to one other period. When he’s within the temper for dessert, he heads to Karaiskos (7 Aghiou Nikolaou) for his or her wealthy, decadent chocolate pie, or to Nikiforou (54 Eleftheriou Venizelou) for galaktoboureko – a conventional Greek dessert made with layers of flaky phyllo pastry stuffed with semolina custard, all soaked in a aromatic syrup. “It’s the right stability of creamy, crisp, and candy,” he notes.

Vasilis Chamam

With Palestinian roots from his father’s facet and a Thessalonian mom, Vasilis Chamam is one in every of Greece’s most gifted younger cooks. He’s the artistic drive behind the buzzworthy Estet (78 Olympou), a café that’s rapidly change into a crowd favourite, because of its cozy environment and delicious sandwiches.

When he’s not in his personal kitchen, Chamam typically heads to Sintrofi (7 Doxis). the place he grabs a seat on the counter by the window and enjoys a glass of native wine or tsipouro paired with thoughtfully crafted small plates that spotlight the best Thessaloniki substances. For a extra relaxed outing, he meets associates at Odysseia (11 Kastritsiou), an enthralling conventional café. The restricted however fastidiously curated menu options dishes equivalent to chilly cuts with handmade Russian salad, spiced soutzoukakia (Greek-style spiced meatballs cooked in a wealthy tomato sauce) or chickpeas – all completely paired with a chilly beer or tsipouro.

Dimitris Tasioulas

An emblem of Thessaloniki’s culinary heritage, Olympos Naoussa (5 Nikis) reopened after three many years to supply artistic Greek delicacies in a nostalgic setting. The restaurant’s Belle Époque ambiance supplies the right backdrop for govt chef Dimitris Tasioulas to reimagine traditional dishes, including his up to date aptitude to timeless recipes.

When eating out, Tasioulas gravitates towards institutions with deep roots within the metropolis’s gastronomic historical past. In winter, he heads to Nea Folia (4 Aristomenous), tucked away within the Higher City (Ano Poli), removed from the vacationer path. He loves the nice and cozy, inviting environment and what he calls “beneficiant Thessaloniki cooking.” His favourite dish? The pappardelle, which is available in two irresistible variations: wealthy rooster ragu, and tender braised beef in tomato sauce, each served in giant parts for sharing.

Asterios Sousouras

His is a reputation synonymous with top-tier seafood in Thessaloniki. Asterios Sousouras’ restaurant Trizoni Unique (1 Doxis & Salaminos) has change into a culinary landmark, reflecting the chef’s distinctive experience as a fisherman who is aware of easy methods to supply the freshest substances. At Trizoni Unique, he’s redefined seafood eating with imaginative dishes equivalent to ceviches, tartares, stuffed dolmades, and seafood risottos, all crafted with the best contemporary substances. Now Sousouras is about to launch a brand new mission: a seafood street-food venue in a chief spot on Aristotelous Sq.. The menu will embrace approachable but flavorful choices like fish croquettes, seafood salads, and fish burgers, aiming to carry gourmand seafood to informal eating.

In his uncommon moments of free time, Sousouras enjoys visiting Armenonville (102 Mitropoleos) for its iconic dessert – a wealthy parfait cream layered with crispy meringues and caramelized almonds. He typically wraps up his day with a drink at Thermaikos (21 Nikis), a historic bar famend for its energetic environment, nice music and breathtaking sea views.

Mina Apostolidis

In Belgium, a rustic famed for its chocolate tradition and residential to 1000’s of chocolatiers, Thessaloniki native Mina Apostolidis has established a fame for crafting beautiful creations, many infused with Mediterranean influences. At any time when she returns to her hometown, she makes a degree of visiting Elenidis (13 Dimitriou Gounari) for its legendary Trigona Panoramatos – crisp, syrup-soaked filo triangles crammed to order with velvety custard.

Her breakfast of alternative typically features a handmade pie from Pites Resiniotou (12 Kastritsiou) or a handful of Kavala almonds and some Kymi figs from Charilaos (24 Vatikiotou), Thessaloniki’s famend supply for nuts and dried fruits.

Apostolidis additionally recommends taking the 30-minute journey outdoors town to Kapetan Fourtounas (55 Kountouriotou, Neoi Epivates), an enthralling seaside restaurant. The menu right here options contemporary fish, smoked mackerel, creamy white taramas (fish roe), and golden fried zucchini paired with a flavorful skordalia (garlic dip). A few of Apostolidis’ signature candies may be discovered at Olicatessen within the Modiano Market, alongside fastidiously curated merchandise from small-scale Greek artisans.