Clochard
City Center
Decades-old bistronomy reborn in the Alpha building
Chania-born chef rewrites Cretan cooking on a cobbled lane
Manolis Papoutsakis, the archaeologist-turned-chef from Kissamos, opened Charoupi in 2017 and gave Thessaloniki a Cretan kitchen it had never seen. Handmade bread, dakos, snails, apaki and the famous Cretan wedding pilaf arrive refined but never fussy, poured alongside a deep list of Cretan wines and tsikoudia. The room is spare and warm, tucked into one of Ladadika's narrow stone streets.
Two FNL stars in 2025 (upgraded). The bench-mark for Cretan cooking in the north; book ahead, the small room fills.
Quick answers about Charoupi, reservations, hours, dress code, and price range.
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