Thessaloniki, Greece, is renowned for its rich culinary heritage, blending traditional Greek flavors with innovative modern twists. Known for its exceptional yet affordable dining, the city’s food scene is a fusion of the old and the new, offering something for everyone. But where do the chefs who shape Thessaloniki’s gastronomic landscape go when they’re not cooking in their own kitchens? Here’s a peek into the favorite spots of the city’s top chefs.
Sotiris Evangelou: A Master of Greek Cuisine
Sotiris Evangelou, the chef behind the flagship restaurant Salonika at the Makedonia Palace Hotel, is a well-respected figure in Thessaloniki’s culinary scene. His menu is a tribute to traditional Greek cuisine, featuring dishes like dolmades (stuffed grape leaves), slow-roasted lamb, and spit-roasted meats, alongside a more adventurous degustation menu with international influences.
Palia Athina
Evangelou’s favorite spot for meat is Palia Athina in Kato Toumpa (24 Imvrou), a cozy and intimate restaurant known for its legendary wine cellar and expertly grilled meats. The cellar boasts rare European labels, especially Italian wines, and aged Greek reds from Macedonian vineyards. Evangelou describes it as “a treasure trove in a taverna.”
Psaras
For seafood, Evangelou heads to Psaras (7 Mitropolitou Gennadiou), a restaurant offering excellent squid and shellfish in a relaxed setting.
Stou Mitsou and Tria Gourounakia
For a more casual experience, Evangelou enjoys the vibrant atmosphere at Stou Mitsou (11 Vlali) in the bustling Kapani Market, where diners enjoy tsipouro and seasonal meze. He also frequents Tria Gourounakia (7 Kapodistriou), a cozy spot serving Greek comfort food with genuine hospitality.
Methi
When in the mood for a leisurely evening with friends, Evangelou heads to Methi (65 Ethnikis Antistaseos, Kalamaria), a wine bar and bistro offering inventive small plates paired with a thoughtfully curated wine list.
Manolis Papoutsakis: Bringing Cretan Tradition to Thessaloniki
Manolis Papoutsakis is known for his restaurant Charoupi (4 Doxis), which brings the flavors of his Cretan heritage to Thessaloniki. With a focus on fresh small fish and Greek meze, Charoupi seamlessly blends tradition with modern creativity. Papoutsakis recently expanded with Deka Trapezia (4 Stratigou Kallari), a Greek meze eatery inspired by the convivial tapas bar tradition.
Iordanis
For fresh small fish and ouzo meze, Papoutsakis recommends Iordanis (6 Stadiou), located in Polichni. Known for its authentic Greek dishes, this spot is unpretentious yet offers high-quality food.
Moldee
Papoutsakis also enjoys Moldee (8 Mitropolitou Iosif), a bar-restaurant with a cosmopolitan vibe. The menu strikes a perfect balance between comfort and sophistication, making it a favorite for relaxed dining.
Yiannis Loukakis: Rediscovering Local Flavors
Yiannis Loukakis is a pioneer of Thessaloniki’s culinary transformation. Known for his distinctive style and commitment to quality ingredients, Loukakis runs Mourga (12 Christopoulou), a fish-focused restaurant, and Sintrofi (7 Doxis), which specializes in meats and stove-top cooking.
Iliopetra
Loukakis often visits Iliopetra (5 Eschilou), a restaurant led by chef Giorgos Zannakis. Known for using seasonal ingredients, the menu changes daily, offering dishes such as slow-cooked stews and root vegetable salads.
Sokratis Beligiannis: A Modern Twist on Northern Greek Cuisine
Sokratis Beligiannis, the chef-patron of Maitr & Margarita, brings modern creativity to northern Greek cuisine. Known for reimagining traditional dishes, Beligiannis often seeks inspiration from Thessaloniki’s diverse dining scene.
Doxa
For a quasi-nostalgic experience, Beligiannis enjoys Doxa (25 Apostolou Pavlou), a traditional taverna serving comfort foods like succulent liver and other classic Greek dishes.
Street Food Spots: Mimis and Agapi
Beligiannis is also a fan of Thessaloniki’s famous street food. He often stops by Mimis (126 Aghiou Dimitriou) for handmade gyros and Agapi (21 Halkeon) for pirozhki, which come in both savory and sweet varieties.
Vasilis Chamam: A Rising Star of Thessaloniki’s Dining Scene
Vasilis Chamam, one of Greece’s most talented young chefs, is behind Estet (78 Olympou), a café that’s quickly gained popularity for its cozy atmosphere and delicious sandwiches.
Sintrofi
Chamam enjoys dining at Sintrofi (7 Doxis), where he savors small plates paired with local wine or tsipouro.
Odysseia
For a more relaxed meal with friends, Chamam heads to Odysseia (11 Kastritsiou), a traditional café serving dishes like spiced soutzoukakia (meatballs) and chickpeas.
Dimitris Tasioulas: A Nod to Thessaloniki’s Culinary History
Dimitris Tasioulas is known for his modern take on Greek cuisine at Olympos Naoussa (5 Nikis), a nostalgic venue with creative twists on classic dishes. For his own dining, Tasioulas enjoys visiting spots with deep roots in Thessaloniki’s culinary history.
Nea Folia
One of his favorite spots is Nea Folia (4 Aristomenous), a warm and inviting restaurant tucked in the Upper Town (Ano Poli), offering generous Thessaloniki cooking. His favorite dish here is the pappardelle, which comes with either rooster ragu or braised beef.
Asterios Sousouras: Master of Fresh Seafood
Asterios Sousouras, a top chef specializing in seafood, is behind the acclaimed Trizoni Exclusive (1 Doxis & Salaminos), where he redefines seafood dining with imaginative dishes such as ceviches, tartares, and seafood risottos.
Armenonville
When he’s not cooking at Trizoni, Sousouras enjoys the iconic dessert at Armenonville (102 Mitropoleos), known for its rich parfait cream layered with crispy meringues and caramelized almonds.
Mina Apostolidis: The Sweet Touch of Thessaloniki
Mina Apostolidis, a renowned chocolatier, is known for her exquisite creations, many of which are infused with Mediterranean influences. When in Thessaloniki, she visits a few key spots for sweet indulgences.
Elenidis
Apostolidis makes a point of visiting Elenidis (13 Dimitriou Gounari) for its Trigona Panoramatos, syrup-soaked filo triangles filled with velvety custard.
Pites Resiniotou and Charilaos
For a classic breakfast, she enjoys a handmade pie from Pites Resiniotou (12 Kastritsiou) or some Kavala almonds and Kymi figs from Charilaos (24 Vatikiotou), a renowned store for dried fruits and nuts.
Final Thoughts
Thessaloniki’s food scene is an ever-evolving blend of tradition and innovation, shaped by chefs who are not only masters of their craft but also passionate food enthusiasts. Whether you’re looking for a casual bite or a gourmet dining experience, the city’s culinary landscape offers something for everyone, with each chef’s favorite spots offering a unique perspective on Greek food culture. From seafood to sweets, Thessaloniki truly shines as a food lover’s paradise.
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