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The bar that rewrote Thessaloniki's cocktail rulebook

Zero-waste cocktails in a three-level Bezesteni hideaway

A 1920s neoclassical salon for cocktails with stories

Greek natural wine in a train-carriage of a room

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

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

Handwritten daily menu dictated by the morning catch

Papoutsakis's playful small plates a step from the sea

Inventive modern Greek hidden in a downtown arcade

Zannakis's much-talked-about gastro-taverna

An eclectic Fragkon kitchen that drew the New York Times

Pick your fish at the counter, eat it minutes later

Thessaloniki's first seafood charcuterie counter

The Glykanisos team's city-centre fish room

A vine-shaded 1914 taverna emblematic of the upper town

The 1952 patsas institution that defends tripe as heritage

Chania-born chef rewrites Cretan cooking on a cobbled lane

Decades-old bistronomy reborn in the Alpha building

A tiny Fragomahalas room punching well above its size

Nose-to-tail seafood from a Halkidiki fishing family