Locali affini a Mourga

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

Papoutsakis's playful small plates a step from the sea

Zannakis's much-talked-about gastro-taverna

Inventive modern Greek hidden in a downtown arcade

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

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

The Ottoman-era corner ouzeri that survived the city itself

An antique-feeling ouzeri tucked inside the market arcade

Chania-born chef rewrites Cretan cooking on a cobbled lane

A tiny Fragomahalas room punching well above its size

Nose-to-tail seafood from a Halkidiki fishing family

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

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

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 Glykanisos team's city-centre fish room

Chef Evangelou's regional Greece, with Thermaic views