ALFREDO’S GRAND DINING
CONTEMPORARY INTERNATIONAL CUISINE
Regency Casino Thessaloniki, 12th km. of Thessaloniki-Airport Road
+30 2310 491199
thessaloniki.regencycasinos.gr
€100-140 per person
Open all year round
Executive chef Apostolos Altanis proposed cuisine at the fine dining restaurant Alfredo`s, in the private area of the Regency Casino, which is Mediterranean, with particular emphasis on raw materials. His dishes, both on the à la carte and degustation menus, are based in name only on well-known classic recipes, as he adds a distinctive twist to all of them, differentiating them from their classic versions - such as, for example, that alien vitello tonnato of his.
AMVROSIA
CONTEMPORARY GREEK CUISINE
Hyatt Regency Thessaloniki, 13th km of Thessaloniki-Peria highway
+30 2310401418
€75-100 per person
Open all year round
At Ambrosia, the main restaurant of the Hyatt Regency, Executive Chef Apostolos Altanis presents a cuisine based on local raw materials and maintains links with urban and folk traditions. He presents the full spectrum of Greek cuisine by lighting the wood-fired oven and grilling with charcoal. The picture is completed by a thorough Greek and foreign wine list, emphasising the Macedonian vineyard.
CLOCHARD
MODERN BISTRO
10 Komninon & 23 Mitropoleos, Thessaloniki Centre, 54624
+30 2310 239805
www.clochard.gr
€75-100 per person
Open all year round
Restaurant with indoor and outdoor seating.
A landmark in Thessaloniki`s culinary scene for over forty years, Clochard, now located on the ground floor of Excelsior Hotel, successfully bridges the gap between cuisine bourgeoise of the past and more modern house specialties. Its dishes are renowned for their deep flavours and well-balanced French cuisine influences.
DEKA TRAPEZIA (TEN TABLES)
CONTEMPORARY GREEK CUISINE
4 Stratigou Kallari, Thessaloniki Centre
+30 2310 251010
www.dekatrapezia.gr
€25-50 per person
Open all year round
The menu mention of "free appetisers" may foreshadow something simple and casual. However, neither the culinary techniques required to prepare the dishes nor the taste level correspond to the classic tavern. The excellent wine and spirit list is a testament to the refined, creative approach to the cuisine.
DIAGONIOS
STEAK RESTAURANT
2 Fanarioton Square, Thessaloniki Centre
+30 2310260958
€25-50 per person
Restaurant with indoor and outdoor seating.
Diagonios dates back to 1977. As its owners point out, it has focused on exceptional quality, prompt service, a friendly atmosphere, and satisfying the customer’s taste buds since its early days. The restaurant is renowned for its handmade soutzoukakia (spicy meatballs), gyros (doner kebab), and salads, prepared with fresh, natural ingredients. We offer our wholehearted endorsement to this historical yet truly original establishment.
HAROUPI
CONTEMPORARY GREEK CUISINE
4 Doxis street, Ladadika
+30 2310 526262
www.xaroupi.gr
€25-50 per person
Open all year round
Every year, Manolis Papoutsakis delves deeper into exploring Cretan culinary tradition while expanding the range of recipes through exquisite techniques. This is a valid showcase and revitalisation of Cretan gastronomy in Thessaloniki, with delicious results. The wine list has also been renewed and upgraded, focusing on natural wines.
ILIOPETRA
GASTRO TAVERN
Aeschylou 5, Thessaloniki
+30 2314055553
€25-50 per person
Open all year round
Restaurant that serves outside.
In Iliopetra`s tiny room, Giorgos Zannakis, a cook who used to work in Mourga next to Yannis Loukakis, presents straightforward, substantial, and delicious cuisine. Combined with imaginative ingredients, which might even be considered incompatible with each other, he creates, almost daily, an innovative and very Greek comfort food menu.
MAVRI THALASSA (BLACK SEA)
FISH RESTAURANT
3 Nik. Plastira & Chilis, Kalamaria
+30 2310 932542
€75-100 per person
Open all year round
Restaurant with indoor and outdoor seating.
Chef and owner Alexandros Tokidis follows his passion and manages to showcase the top-quality ingredients he uses through simplicity and precision in his cooking. This is how he creates dishes with crisp flavours and a distinctive culinary identity. “Black Sea” in Kalamaria is one of Greece`s most significant reference points for seafood cuisine. The wine list is also noteworthy, constantly expanding to complement the dining experience.
MEZEN SALONICA
GASTRO TAVERN
3 Rogoti street, Thessaloniki
+30 231 0232749
€25-50 per person
Open all year round
Restaurant with indoor and outdoor seating.
This is the second venue (following the one in Volos) of the high-end tsipouradiko (traditional Greek tavern specialising in tsipouro) owned by Grigoris Helmis and Andreas Diakodimitris. It has quickly gained popularity and recognition in Thessaloniki, promoting a modern culture of meze (small plates/ tidbits). The menu, composed of high-quality ingredients, creates an innovative meze indulgence, with dishes combining local identity and a gourmet twist.
MOLDEE
MODERN BISTRO
8 Mitropolitou Iosif & Proxenou Koromila
+30 2310286000
€50-70 per person
Open all year round
Vassilis Mouratidis and Sofoklis Maragoudakis, chefs of the Danai Resort in Halkidiki, have created an elegant and welcoming contemporary space in Thessaloniki. Here, they present a cuisine that inventively combines the familiar flavours of comfort food with the subtle sophistication of fine dining. An interesting wine list and a meritorious bar confirm the characterisation of a modern bistro.
PALIA ATHENA (I) (OLD ATHENS)
STEAK RESTAURANT
24 Imvrou Street
+30 2310912292
€25-50 per person
Open all year round
Recreating the atmosphere of a weathered tavern, with set tables, stoves, dozens of posters, hundreds of wine bottles, and shelves filled with opened bottles that one would not expect to find in a Greek restaurant, let alone in a "taverna" in Thessaloniki: from Tignanello and Chateau Cheval Blanc to a dozen Amarone and top Burgundies. Old Athens has a history of over forty years in Thessaloniki. Since 1985, Manolis Georgakakis has gradually built its reputation, investing his soul and passion in his restaurant. Their soutzoukakia (spiced meatballs cooked in red sauce) are delicious, and so are their kokoretsi. Still, the absolute highlight of Palia Athina is a wide range of masterfully prepared, excellent cuts of beef. In short, this is quite an experience!
SALONICA
CONTEMPORARY GREEK CUISINE
Megalou Alexandrou Avenue 2, Makedonia Palace
+30 2310897197
€50-75 per person
Restaurant with indoor and outdoor seating, its own parking space or valet parking.
A more intimate aspect of modern Greek gastronomy with vital comfort elements unfolds at the tables of Salonica restaurant inside the iconic Makedonia Palace. Sotiris Evangelou and Dimitris Tziovaras pass elements of tradition through their creative filter, sometimes supplementing the menu with all-time classics but also deeply delicious specialities from European cuisine. In two words? Guaranteed pleasure.
+TROFI (SYN-TROFI)
GASTRO TAVERN
Doxis 7, Ladadika
+30 2310 540260
€25-50 per person
Open all year round
Restaurant that also serves outside.
Yannis Loukakis, the cook whose vision of cuisine defined a gastro tavern, created +Trofi a few years ago with Alexandros Barbounakis. Their peculiar menu changes daily, following seasonality; fish, meat, legumes, and vegetables coexist in innovative dishes of deep flavour and unconventional ones, in which the concern for appearance is not paramount.
TRIZONI EXCLUSIVE
FISH RESTAURANT
1 Doxis and Salaminos, Thessaloniki Centre
+30 2310 542533
www.trizoniexclusive.com
€50-75 per person
Restaurant with indoor and outdoor seating.
Asterios Sousouras, with his vast experience from their family fish tavern Trizoni, in Halkidiki, has created a restaurant of the same name in Thessaloniki, offering refined - nose-to-tail - fish food. Thanks to its exclusive collaboration with a network of fishermen, it manages to ensure, daily, the absolute hook-to-fork, the fastest possible route of the fish from the sea to the plate so that its cuisine reaches its best. An exciting list of wines and spirits supports the whole gastronomic experience.
The arrow pointing up next to the awarded stars marks those restaurants that are moving towards the upper end of their rating and we think are more likely to move up to the next rating level in a subsequent review
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