Restaurant in Thessaloniki

Infinity sea-view dining on the Karabournaki shore

An antique-feeling ouzeri tucked inside the market arcade

Chania-born chef rewrites Cretan cooking on a cobbled lane

Decades-old bistronomy reborn in the Alpha building

Papoutsakis's playful small plates a step from the sea

Since 1977, the city's benchmark soutzoukakia and hand-cut gyro

Inventive modern Greek hidden in a downtown arcade

Pylaia's creative fish table, catch sourced from Halkidiki

Polished oyster-bar dining a step off Aristotelous

A vine-shaded 1914 taverna emblematic of the upper town

Zannakis's much-talked-about gastro-taverna

A tiny Fragomahalas room punching well above its size

The Glykanisos team's city-centre fish room

Aretsou's seafront seafood house, fish hand-picked at dawn

The never-ending meze that reset how the city shares plates

Handwritten daily menu dictated by the morning catch

Grandma's kitchen meets deli on the slope below the old town

A 1927 waterfront legend reopened with a modern kitchen

The Ottoman-era corner ouzeri that survived the city itself

Toumba's no-frills bench for offal, lamb and a serious wine list

Pick your fish at the counter, eat it minutes later

Thessaloniki's first seafood charcuterie counter

Chef Evangelou's regional Greece, with Thermaic views

An eclectic Fragkon kitchen that drew the New York Times

Daily-changing zero-waste plates and zero-sulphur wine

Nose-to-tail seafood from a Halkidiki fishing family

The 1952 patsas institution that defends tripe as heritage

Constantinopolitan home cooking carried west by the refugees