Deka Trapezia is a fine-dining restaurant in Thessaloniki.
The more accessible side of chef Manolis Papoutsakis's Thessaloniki operation, Deka Trapezia serves Cretan-rooted meze in a casual no-reservation format on renovated Stratigou Kallari Street in Ladadika.
Address: Stratigou Kallari 4, Thessaloniki 546 22
Open only September to May, Maitr and Margarita brings a genuinely seasonal approach to Ladadika. The natural wine list and daily-market menu have made it a fixture for the city's food-curious professionals over the colder months.
Since 1967, Nea Folia at the edge of Ano Poli has served the old Thessaloniki dishes: kavourmas of Xanthi beef, smoked mackerel with samphire, soutzoukakia of buffalo mince. A destination for anyone serious about the city's culinary heritage.
Mezen's never-ending philosophy of small seafood plates arriving continuously until the diner stops them has made it one of Thessaloniki's most imitated formats. The kokoretsi of snapper and the calamari carbonara are the dishes food writers mention.
Mia Feta Feta Bar bills itself as the world's first feta bar, combining a Greek cheese retail counter with a communal-table dining room that celebrates every style of Greek cheesemaking. Half-glass wine options make the cellar genuinely accessible. Open Mon to Sat 09:00 to 00:00, closed Sunday.
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.
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.
