Purovoku in Thessaloniki: Three Floors of Flavour, Technique and Creativity with a Street Philosophy

I had never wandered down Karipi Street before—or at least, not consciously. It is one of those Thessaloniki backstreets you tend to pass by unless you have a reason to turn in. That changed the night I discovered Purovoku.

Long talked about in Athens since its earliest days, the bar drew even more attention when it became the first in Thessaloniki to earn a place on the 50 Best Discovery list. Spread across three levels, it extends its warm hospitality from the ground floor out into the pedestrian street, which fills with people almost every evening. The other two floors showcase its deeper philosophy, built around sustainability—where ingredients are given a second life in inventive, unexpected forms.

The sign outside reads “Who made the rules?”—but even that didn’t quite prepare me for what was to come. Purovoku, the creation of Achilleas Thanasoudas and Vaggelis Penikis, is the very definition of urban creativity. It isn’t just another “stylish bar.” It’s a beautiful space that makes a conscious effort to stand apart—and succeeds.Not through gimmicks or theatrics, but through a pared-back simplicity that feels both deliberate and deeply authentic.

The ground-floor bar, where just a few steps separate the DJ from the bartender, is the heart of the action. The menu changes frequently, driven by seasonal ingredients and a commitment to minimising waste. Anything left unused is fermented, dehydrated, transformed. And whatever can be made in-house, is: bitters, syrups, infusions, garnishes. On the rooftop, a small greenhouse supplies herbs and plants that find their way into almost every recipe depending on the season — and, as we learned, there are already plans to expand it across the neighbouring rooftops.

At a time when sustainability is so often left at the level of rhetoric, Purovoku is putting real practices into action. Recycled paper for menus and coasters, composting systems, and collaborations with small-scale producers who not only supply the ingredients but also help shape the philosophy behind every cocktail.

At Purovoku, nothing stands still — least of all the cocktail list. The menu changes every month, refreshing the experience and challenging guests to try something they’ve never tasted before. My visit coincided with a line-up of seven cocktails and one non-alcoholic option. I tried three, each perfectly embodying Purovoku’s philosophy.

I began with the Strawberry Mezcalita: smoky, earthy and fruity all at once, made with Lost Explorer Mezcal, Rocks ’n’ Grapes tsipouro, strawberry, tarragon and pandan. It arrived in a lowball glass with a garnish crafted from the recipe’s leftovers. Next came the Jungle Bird, a dirtier twist on the classic, where barbecue sauce, pineapple and cacao joined rum and bitters. The ingredients intrigued me on paper; in the glass, I loved it. Finally, the Cucumber Tommy’s – tequila, coconut, cucumber and curry – a drink brimming with freshness, flavour and verve.

All three were eloquent examples of Purovoku’s dedication to technique, sustainability and simplicity – but above all, to flavour, which remains the defining quality of any great cocktail.

Purovoku is more than a bar – it is a fine drinking project with community at its core. Its ambition is not only to impress with well-crafted cocktails but also to inspire. From what I gathered, further initiatives are already in the works, each firmly rooted in the philosophy that defines this space.

As for the name, it is not simply a clever play on words. It pays homage to a Japanese magazine from 1968 that set out to challenge the clichés of its time. Much like the bar itself: rather than imitating trends, it reimagines them with wit, style and substance.

P.S. “Purovoku” is the phonetic transcription of the Japanese pronunciation of the English word “provoke”.

Info: 3 Karipi Street, Bezesteni Market, Thessaloniki
Instagram: @purovoku.project