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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.
An alternative to the classic Greek taverna can be found at this boutique-style restaurant. Owner and chef Dimitri Doxakis harnesses his experience working in kitchens in England, France, and Switzerland to create a fusion of French, Italian, and Greek cuisine, with dishes like chicken leg crusted in Parmesan, beetroot risotto, and a signature salad with green apples, avocado, and a lemon-honey vinaigrette. For dessert, few can resist the chocolate croquettes and mandarin slices in a vanilla cream sauce. The seating area is a modern cubist design highlighted with purple and green wall lights.
El. Venizelou 29, Kavala, East Macedonia and Thrace, 65302, Greece
Being one of the older restaurants in Kavala means that this establishment nets the freshest fish in town, so it comes as no suprise that most diners come for the ultra fresh seafood. Apart from the catch of the day why not try the seafood dishes like shrimp saganaki, lakerda (pickled fish), and sun-dried octopus grilled on charcoal. The seats out front are by far the most popular, with views of the water just across the street. Nevertheless, the authentic experience sometimes means achingly slow service, which frustrates many foreign tourists.
Dimitriou 20, Kavala, East Macedonia and Thrace, Greece
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