Modiano Market is a food market in Thessaloniki.
The 1920s Modiano Market building on Ermou reopened in December 2022 after a full restoration. It now houses produce stalls, food vendors, and delicatessen counters under the historic glass roof alongside small bars, restaurants, and a spice shop (Modiano Bahar). Final fitouts continue into 2026 but the core market is fully operational.
Address: Ermou 24, Thessaloniki 546 25
Ergon Agora on Pavlou Mela is a curated marketplace for Greek producers: olive oils, honeys, pasta, cheese, charcuterie, wine, and spirits sourced directly from farms and co-operatives across Greece. The attached restaurant and cafe offer immediate eating of what the shelves sell. A functional rather than performative food market.
Athonos Square and the lanes immediately around it form the city's authentic spice, herb, and traditional-product quarter. The shops sell loose teas, mountain herbs from the Macedonian highlands, nuts, honey, olive oil, traditional sweets, and woven straw goods alongside the square's tavernas. A short walk from Aristotelous Square and the easiest way to taste-shop Greek pantry staples in one block.
The weekly organic farmers market in Kalamaria operates on Saturday mornings along the waterfront. Certified organic producers from Chalkidiki, Pieria, and the Macedonian highlands sell direct: vegetables, eggs, raw honey, artisan cheeses.
Bit Bazaar sits north of Aristotelous Square next to the Roman Forum, a tucked-in plaza ringed by tall apartment blocks and entered from Olympou, Venizelou, or Tositsa. The ground-floor shops trade in antiques, vintage furniture, and second-hand finds; the upper floors and side alleys host meze tavernas and bars that come alive after dark, particularly for rebetiko nights.
Olicatessen in Ano Ladadika is a small specialist olive-oil shop and deli founded by the Argyros family, with oils from across Greece alongside olives, vinegars, pastes, traditional sweets, and bottled Greek pantry items, plus a small wine selection. Curated by a family that has worked in olive oil for decades.
The fish corridor inside Kapani Market is where Thessaloniki's restaurant chefs begin their mornings. Red mullet from the Aegean, anchovies, sea bream, octopus, and whatever the trawlers brought in overnight. Prices are negotiated at the display counter. Operational from 06:00, depleted by noon.
