Diagonios 1977 is a souvlaki restaurant in Thessaloniki.
Diagonios has kept the same corner on Egnatia since 1977, serving the city's most consistent pork souvlaki skewers until 3am on weekends. The formula never changes: kalamaki, pita, chips, tzatziki, and a cold Mythos beer. The late-night city's anchor.
Address: Egnatia 159, Thessaloniki 546 21
Ergon Agora combines a grocery-deli marketplace with a full-service restaurant across two floors on Pavlou Mela. The all-day menu spans Greek charcuterie boards, eggs, salads, and daily mains sourced from Ergon's network of Greek producers.
One of the most dependable tsipouradika in the centre, Akti Ntovil follows the house format of cold tsipouro plus rotating meze plates arriving without ordering. Reliable taramosalata, fried calamari, and a daily fish special. Lunch and dinner, no reservations.
The Makedonia Palace dining room on the waterfront offers modern Greek cuisine with the best views of the Thermaikos Gulf in the city. The lunch set menu is the most accessible entry point to the kitchen's Toques d'Or recognised cooking.
Small, intimate, and reservation-only even at the casual price point, Iliopetra near Ano Poli was the most talked-about opening in Thessaloniki in early 2025. Chef Giorgos Zannakis's daily-changing menu blends Greek classics with focused Mediterranean technique.
SinTrofi's zero-waste kitchen and biodynamic wine cellar in Ladadika represent one of Thessaloniki's most principled dining propositions. The daily menu is short, seasonal, organic, and paired with natural wines from small Greek producers.
Chef Giannis Loukakis's Ladadika restaurant operates at the creative edge of northern Greek cooking. The handwritten daily menu reflects whatever arrived at the market that morning: wild mushrooms, Macedonian aged cheese, fresh-caught fish, seasonal greens.
