Locali affini a Extravaganza

An eclectic Fragkon kitchen that drew the New York Times

A tiny Fragomahalas room punching well above its size

Papoutsakis's playful small plates a step from the sea

Zannakis's much-talked-about gastro-taverna

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

Nose-to-tail seafood from a Halkidiki fishing family

Decades-old bistronomy reborn in the Alpha building

Chania-born chef rewrites Cretan cooking on a cobbled lane

Handwritten daily menu dictated by the morning catch

Thessaloniki's first seafood charcuterie counter

The Glykanisos team's city-centre fish room

Pylaia's creative fish table, catch sourced from Halkidiki

Chef Evangelou's regional Greece, with Thermaic views

A 1927 waterfront legend reopened with a modern kitchen

Infinity sea-view dining on the Karabournaki shore

Polished oyster-bar dining a step off Aristotelous

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

Pick your fish at the counter, eat it minutes later

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

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