Charoupi is a fine-dining restaurant in Thessaloniki.
Charoupi opened in Ladadika in 2017 bringing Cretan modernism to Thessaloniki's kitchen. Chef Manolis Papoutsakis, born in Chania, builds menus around Cretan pies, snails, rabbit, and wild herbs with technical ambition. The first glass of raki arrives complimentary.
Address: Doxis 4, Thessaloniki
Chef Asterios Sousouras runs a hook-to-fork seafood table in Ladadika with daily supply from a network of dedicated fishermen. The tasting menu spans a Raw Bar, signature plates, and sea-and-pasta sections. Earned an FNL Best Restaurant Award star in 2025. One of northern Greece's most serious seafood kitchens.
Founded in 1926, Mavri Thalassa is Thessaloniki's most storied seafood table. The current chefs Alexandros Tokidis and Sonia Margaritou maintain the tradition of impeccable sourcing alongside a wine cellar of over 300 labels. A city institution in Kalamaria by the sea.
The 1926 building on Nikis Avenue returned to fine dining in 2022 when chef Dimitris Tasioulas took over and earned an FNL star. High tea, private dining at Tiger Loop, and modern Greek gastronomy with sea views make it the waterfront's most accomplished table.
Clochard operates at the intersection of French bistronomic discipline and Greek ingredient sourcing. The monthly menu, exceptional wine list, and quiet room on Mitropoleos make it the city's most consistently accomplished bistro-level kitchen.
The Sotiroudis brothers have built one of Thessaloniki's finest seafood tables since 2008 in Pylaia. The house tsipouro label Euforikon, distilled from Muscat grapes, is the canonical accompaniment to a long creative seafood lunch here.
The Makedonia Palace Hotel dining room overlooks the Thermaikos Gulf and Mount Olympus. Chef Sotiris Evangelou's kitchen holds the Toques d'Or distinction and interprets traditional Greek recipes through seasonal sourcing and technical precision.
