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Traditional Thracian and Macedonian cooks adapt to the seasons: in winter, rich game such as boar and venison is served; in summer, there are mussels and other seafood from the Aegean, as well as fruits and vegetables from the fertile plains. The relatively cooler climate here is reflected in rich chicken soups, roast chicken, s
Traditional Thracian and Macedonian cooks adapt to the seasons: in winter, rich game such as boar and venison is served; in summer, there are mussels and other seafood from the Aegean, as well as fruits and vegetables from the fertile plains. The relatively cooler clima
Traditional Thracian and Macedonian cooks adapt to the seasons: in winter, rich game such as boar and venison is served;
Traditional Thracian and Macedonian cooks adapt to the seasons: in winter, rich game such as boar and venison is served; in summer, there are mussels and other seafood from the Aegean, as well as fruits and vegetables from the fertile plains. The relatively cooler climate here is reflected in rich chicken soups, roast chicken, stuffed vegetables, and stewed lamb and pork.
Small plates (mezedes) are a fundamental part of the Thessaloniki dining experience. Specialties include medhia (mussels), which come from farms outside the bay and are served in styles that include saganaki (sauted in a pan with tomatoes, peppers, and feta) and achnista (steamed in broth with herbs). Also look for soutzoukakia (Anatolian-style meatballs in tomato sauce, seasoned with cumin). Peinerli (an open-faced boat of bread filled with cheese and ham) is a Black Sea specialty brought here by the Pontii, Greeks who emigrated from that area.
Meals are complemented by generous amounts of wine, ouzo, and tsipouro, the local version of grappa. Try the excellent barrel or bottled local wines, especially reds under labels such as Naoussa or Porto Carras or a little bottle of Malamatina retsina, considered the best bottled version in Greece. Throughout the city, little shops and cellars specialize in a Macedonian treat called a submarine (or ipovrihio), a spoonful of sweets such as visino (black) cherries in syrup, dipped in a glass of ice water. As for dinnertime, you can arrive around 8, earlier than most Greeks like to eat dinner (many places do not open before then)—but it's much more fun to come at 9 or 10 and mix with the locals.
One of the better and most creative seafood restaurants in Thessaloniki offers a menu that maintains the delicate flavors of its ingredients but also manages to add a modern twist. For instance, the marinated sea bass tartare, seasoned with fleur de sel, lemon, and olive oil, is then covered with a sprinkling of roe, bringing to mind a wave gently breaking against your tongue. The only thing better than the delightfully light scallops in saffron sauce with caviar and mushrooms may be the restaurant's signature dish, mithopilafo (mussels with rice), an old favorite. As for the desserts, try its take on halva, with loukoumi (Turkish delight) ice cream, toasted pine nuts, and marinated raisins or the sumptious toasted almond millefeuille. It's a perfect way to end one of the memorable meals here. The attractive dining room is breezily decorated in light blue and gray hues, with exposed chrome accents and cream-color wood tables and chairs.
Kalapothaki 8–10, Thessaloniki, Central Macedonia, 54624, Greece
With mouthwatering dishes inspired by Asia Minor and Greece, and ingredients from both the land (seasonal vegetables and quality meats) and the sea (fresh shellfish and seafood), this place is a satisfaction-guaranteed stop for lunch or dinner. The menu changes with the season, but luscious desserts, such as the delicious profiteroles and homemade ice cream are a must-try year-round. Whether you visit during the hot months, when white tables with colorful mats are laid out along the pedestrianized Old Town street, or during winter, when tsipouro-sipping locals huddle over loaded platters, Ap’Allou can best be described as cozy, jovial, and a joy (with a gourmet twist) for the tastebuds.
Patriarchi Ioakim 5, Vergina, Central Macedonia, 59132, Greece
A gourmet dining experience based on fresh, seasonal ingredients with an ever-changing menu, Duck offers the opportunity to sample an array of local seafood prepared in contemporary ways. You might be served fish carpaccio or shrimp kritharoto (barley pasta cooked risotto-style); as it should be, the duck with a fig sauce and carrot puree is exceptional. Desserts are indulgent and inspired, including the chocolate biscuit log, chocolate ganache, or strawberry mille feuille. In summer dine in the decked garden and in winter inside where the decor is reminiscent of a French country house. This place offers an intimate dining experience, with only 40 guests per night. Reservations are required.
Chalkis 3, Patriarchika Pileas, Thessaloniki, Central Macedonia, 57001, Greece
Self-taught and ever evolving chef Andreas Gavris creates seasonal delights fit for the gods in his justifiably popular restaurant. Standouts include the melon soup with prawns and mint; bourani, a rich rice dish with nettles, wild mushrooms, and a Gruyère-like cheese from Crete; and black pig of Olympus stew and mountain lamb, cooked with mushroom and wheat puree. People travel from far and wide to enjoy Andreas' creations, which help make the superb location become even more enticing. The wine list has more than 500 labels on offer.
Agios Nikolaou 36, Litochoro, Central Macedonia, 60200, Greece
A successful cooperative venture that has been delighting locals with their delicious seafood and veggie innovations for a few years now. Apart from the regular table seating there is a stainless steel bar in front of the open kitchen where you can watch the chefs strut their stuff up close as you chow down. Every tantalizing dish is well thought out and is interestingly presented. Why not start with the cheeses, served with pickled fern and nettle, a myrtle jam and a sprinkling haroupi crumbs? Moving on, the black bean cassoulet with smoked swordfish and cod roe or the pan-fried crayfish finished with a garlic goat butter are outstanding. The house wine is fine but the drink of choice is raki.
Christopoulou 12, Thessaloniki, Central Macedonia, 54635, Greece
Want sublime seafood pasta or risotto? Head to a place like this one, where the owner is a local fisherman and everything served is the catch of the day. Here the family cooks traditional village recipes and Macedonian specialties, such as melitzana horiatiki (an eggplant, tomato, feta, garlic, and olive oil salad). The kolokithokeftedes (zucchini-and-potato croquettes) are enormous. The owner's efforts have received gourmet awards for dishes like his lively tuna carppaccio, yet the place remains unpretentious and reasonably well priced for a seafood restaurant. They even produce their own wine and tsipouro. Don't confuse this modern, cream-hued restaurant with the snack bar with the same name up the road.
Main road, away from the tower, Ouranoupolis, Central Macedonia, 63075, Greece
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