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Chania-born chef rewrites Cretan cooking on a cobbled lane

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

Decades-old bistronomy reborn in the Alpha building

Chef Evangelou's regional Greece, with Thermaic views

Inventive modern Greek hidden in a downtown arcade

A 1927 waterfront legend reopened with a modern kitchen

A tiny Fragomahalas room punching well above its size

Zannakis's much-talked-about gastro-taverna

Nose-to-tail seafood from a Halkidiki fishing family

An eclectic Fragkon kitchen that drew the New York Times

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

Polished oyster-bar dining a step off Aristotelous

Pick your fish at the counter, eat it minutes later

Thessaloniki's first seafood charcuterie counter

Infinity sea-view dining on the Karabournaki shore

Pylaia's creative fish table, catch sourced from Halkidiki

The Glykanisos team's city-centre fish room

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

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

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

The Ottoman-era corner ouzeri that survived the city itself

A vine-shaded 1914 taverna emblematic of the upper town

Constantinopolitan home cooking carried west by the refugees

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

The 1952 patsas institution that defends tripe as heritage

An antique-feeling ouzeri tucked inside the market arcade

The bar that rewrote Thessaloniki's cocktail rulebook

Zero-waste cocktails in a three-level Bezesteni hideaway