Explore our tastes and our garden!
Our menu
Who we are
Yards and gardens
Our Philosophy
REDIVIVA cucina povera, is a restaurant with traditional and fusion plates, in Tsinari, one of the most picturesque quarters of the Old town of Thessaloniki.
Our name “Rediviva cucina povera” is expressing our philosophy; the rebirth of the poor people's cuisine.
We are cooking Mediterranean cuisine twisted a bit with a creative and imaginative mood. We use simple, “humble” ingredients, offered to us with generosity from the Greek nature; the farm, the forest and the sea.
‘Marinaki’, salad with marinated young zucchinis and borage
Every morning we pick the young zucchinis from our garden; needless to mention they are organically grown…. We marinate them with organic extra virgin olive oil, lemon juice, lime juice and fresh herbs; spearmint, basilica, mint and lemon verbena. We serve them in a unique dish with ‘xygalo’ (sour cheese…
Borago officinalis, the herb of joy in our kitchen
“I Borage, I always give courage” wrote the great botanist John Gerard in 1597. Earlier in the 15th century in Crete, monk Agapios wrote that “you eat it and become goodhearted”. Similarly John Evelyn, in 1699, mentioned that “the virtues of Borage are well-known for refreshing the hypochondriac and ameliorating…
Home made smoked trout
At the foothills of Mt. Voras, in the crystal clear waters of Agathi spring, there is a trout farm run by our colleagues. They also have a small smoker facility, where they produce fresh smoked trout in a very slow process lasting 3 days! They use beech wood and aromatic…