Plekken in Thessaloniki

Infinity sea-view dining on the Karabournaki shore

An antique-feeling ouzeri tucked inside the market arcade

Chania-born chef rewrites Cretan cooking on a cobbled lane

Decades-old bistronomy reborn in the Alpha building

Papoutsakis's playful small plates a step from the sea

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

Inventive modern Greek hidden in a downtown arcade

Pylaia's creative fish table, catch sourced from Halkidiki

Polished oyster-bar dining a step off Aristotelous

A vine-shaded 1914 taverna emblematic of the upper town

Zannakis's much-talked-about gastro-taverna

A tiny Fragomahalas room punching well above its size

The Glykanisos team's city-centre fish room

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

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

Handwritten daily menu dictated by the morning catch

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

A 1927 waterfront legend reopened with a modern kitchen

The Ottoman-era corner ouzeri that survived the city itself

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

Thessaloniki's first seafood charcuterie counter

Chef Evangelou's regional Greece, with Thermaic views

An eclectic Fragkon kitchen that drew the New York Times

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

Nose-to-tail seafood from a Halkidiki fishing family

Constantinopolitan home cooking carried west by the refugees