Iliopetra is an experimental greek restaurant in Ano Poli, Thessaloniki.
Born during the pandemic, Iliopetra sits at the foot of Ano Poli with a handful of tables and a daily-changing menu. Chef Giorgos Zannakis fuses Greek classics with unexpected international accents, generating serious local buzz since 2025.
Signature dishes: Daily market-driven menu
Address: Aischylou 5, Thessaloniki 546 34
Operating since 1967 on the edge of Ano Poli, Nea Folia serves dishes that have largely vanished from city-centre menus: liver with cabbage, kavourmas of Xanthi beef, smoked mackerel with samphire. Wednesday to Sunday only.
Signature: Soutzoukakia with buffalo mince, Kavourmas of Xanthi beef
Tsinari has stood on this Ano Poli corner since 1865, originally a cafe during the Ottoman period. The same family has run it since 1990, the wood stove still fires, and the tzigerosarmas (lamb liver wrapped in caul fat) remains on the menu.
Signature: Tzigerosarmas, Grilled seafood mezedes
Operating since 1967 on the edge of Ano Poli, Nea Folia serves dishes that have largely vanished from city-centre menus: liver with cabbage, kavourmas of Xanthi beef, smoked mackerel with samphire. Wednesday to Sunday only.
Signature: Soutzoukakia with buffalo mince, Kavourmas of Xanthi beef
Since 1977, Diagonios has stood on the Egnatia corner and produced what many locals regard as the city's most reliable souvlaki and gyros. Counter service, no pretension, open late on weekends.
Signature: Souvlaki pita, Gyros pita
Ergon Agora combines a greengrocer, butcher, fishmonger, bakery, and coffee roaster under one roof with a restaurant serving Greek food from 09:00 to midnight. The hams hanging from the ceiling and the open kitchen draw a loyal local crowd.
Signature: All-day Greek brunch, House-made charcuterie
Ten tables on renovated Stratigou Kallari Street, led by chef Manolis Papoutsakis who also runs Charoupi. Deka Trapezia brings Cretan-rooted meze to a more casual, no-reservation format. The wait is reliably worth it.
Signature: Cretan pies, Seasonal meze relay
Tsinari has stood on this Ano Poli corner since 1865, originally a cafe during the Ottoman period. The same family has run it since 1990, the wood stove still fires, and the tzigerosarmas (lamb liver wrapped in caul fat) remains on the menu.
Signature: Tzigerosarmas, Grilled seafood mezedes
Awarded the city's best all-day restaurant, Canteen on Fanarioton Square serves brunch from 10am daily and extends to 7pm on Sundays. The mix of Greek breakfast traditions and international brunch dishes draws long queues at weekends.
Signature: Pancakes, Kayanas eggs on focaccia
