Greece IS magazine

“Shaking Up Thessaloniki’s Food Scene

Imaginative entrepreneurs and chefs are filling the gaps on Thessaloniki’s rich restaurant map. “


“The business of reviving the Thessaloniki food scene is being carried out mainly among friends. Τalented young people with culinary know-how, a shared enthusiasm and fresh ideas gleaned from travel pin-pointed what was missing from the restaurant map and brought a breath of fresh air to a city that loves its food.

Our story begins in the Ladadika District in 2012, with the opening of Sebriko. Today, under new ownership, the restaurant still showcases Greek products, putting the emphasis on meze, among which the spicy soutzouk sausage and the fava split-pea paste are favorites. Its signature dish is the rib-eye, usually done medium-well, while other good selections include the chicken with eggplant puree, an alternative version of the Anatolian hunkiar beyendi (usually prepared with veal).

Extravaganza, the creation of three friends who met while doing their military service, has been in operation for three years now, in an arcade near the Roman Agora. The owners took over an abandoned space, introduced a simple yet stylish decorative theme and opened a bar-restaurant where they create new recipes, such as the burger made with beef kavourma (slow-roasted meat) that they prepare themselves. You should also try the graviera goat cheese in an almond crust, served with chili marmalade. The wine list is small, but reasonably priced and of good quality…”


The link:

Shaking Up Thessaloniki’s Food Scene


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