The Mediterranean Insider

Thessaloniki, Greece

Thessaloniki’s 5 best restaurants (and must-try dishes)

The Mediterranean • Eat & drink • Thessaloniki’s 5 best restaurants (and must-try dishes)

The guide to Thessaloniki’s best restaurants

If you love cities with stories, you’ll fall for Thessaloniki. This city in the Macedonia region of Greece takes its food seriously – a place where morning markets spill over with ripe tomatoes, where tables are crowded with small plates and where chefs experiment without ever losing sight of their roots. What really makes Thessaloniki stand out isn’t just what’s on the plate but the characters behind every kitchen – restaurateurs who still haggle with fishmongers at dawn, chefs scribbling new ideas on napkins and locals who will let you in on where to find the best grilled octopus if you ask nicely. Here are the places that are not to be missed and their must-try dishes. Ready? Let’s eat.

Top photography courtesy of Mavri Thalassa

Olympos Naoussa

Olympos Naoussa is Thessaloniki’s ultimate dining time capsule – though calling it a revival is almost too simple. Once a playground for politicians and poets, this 1920s landmark reopened in 2022 after a restoration that honours its glamorous past while bringing a fresh edge to the experience. The Art Deco interiors, all gleaming marble, soft leather banquettes and original details, set the mood. In the kitchen, executive chef Dimitris Tasioulas approaches classic Macedonian dishes with precision and a gentle modern touch. The menu tips its hat to tradition – slow-cooked lamb with lemon and wild herbs, tomato-packed imam bayildi (stuffed eggplant) and a must-try seafood giouvetsi – shrimp and orzo, sauced with tomato and ouzo (anise-flavoured aperitif), finished with fresh dill.

Olympos Naoussa
5 Leoforos Nikis
Lefkos Pyrgos
Ipodromos
Thessaloniki
Greece

Photography courtesy of Olympos Naoussa

Mavri Thalassa

Ask anyone in Thessaloniki where to go for seafood and Mavri Thalassa comes up. This family-owned institution has been drawing food lovers to its leafy suburb of Kalamaria for decades. Inside, it’s all natural light, a chalkboard with the day’s catch and a buzz that feels unforced. You’re here for the fish, pure and simple – grilled wild sea bass, whole fried red mullet and, if you’re feeling adventurous, the famous sea urchin salad. Their taramosalata is also legendary – salty, creamy, topped with a good dose of green olive oil. The wine list is built for seafood, heavy on crisp Santorini whites and bottles from northern Greece.

Matsuhisa Mykonos
Nikolaou Plastira 3
Kalamaria
Thessaloniki
Greece

Photography courtesy of Mavri Thalassa

Charoupi

Charoupi is a taverna with Cretan soul and Thessaloniki energy. It was founded in 2017 by chef‑owner Manolis Papoutsakis, originally from Kissamos, Chania, who studied philosophy in Rethymnon and later decided to blend his academic and culinary passions. The design is unfussy – exposed brick, flashes of colour, shelves cluttered with bottles of olive oil and ceramics. Papoutsakis brings Cretan tradition into a fresh, modern context with ingredients like tsikoudia (Cretan pomace brandy) and escargot (edible land snails). Signature dishes include the carob avgolemono (Greek sauce made from eggs, lemon and broth) ravioli and gamopilafo (Cretan risotto).

Charoupi
4 Doxis Street
Ladadika
Thessaloniki
Greece

Photography courtesy of Charoupi

Salonika

There’s a breezy confidence to Salonika, set high above the city with wraparound views over Thermaikos Gulf. Inside, the design walks a fine line between retro glamour and urban minimalism – think terrazzo floors, sculptural lighting and pops of blue. The kitchen is adventurous without showing off – lamb ribs get a lacquer of thyme honey and the tomato keftedes (Greek meatballs) are brightened up with whipped feta and herbs. Our favourite? The grilled octopus with fava bean purée and wild greens – which sums up Salonika’s approach – local, honest and a little bit playful. On a clear evening, the rooftop terrace is where you want to be with a cocktail in hand.

Salonika
2 Megalou Alexandrou Avenue
Thessaloniki
Greece

Photography courtesy of Salonika

Mourga

Mourga is one of those places you only find if someone tells you about it. Hidden down a narrow street, this tiny spot feels like a secret, but the word is definitely out. The decor is simple – bare brick, a handful of tables and a blackboard scrawled with daily specials. What makes Mourga stand out is its fearless approach to local ingredients and classic recipes. Chef-owner Ioannis Loukakis is proud of his roots and it shows on the menu. Try the shrimp served with galotyri cheese and soft-boiled eggs – it’s the perfect expression of how something so simple, made by the right hands with the right ingredients, can be spectacular. Another dish worth mentioning is the steamed mussels with angel hair pasta. The wines are mostly natural, Greek and poured with a sense of pride – don’t expect a printed list, just ask what’s open and go from there. Mourga is a place for discovery, shared plates and that last glass you swore you wouldn’t have.