Mezen Salonica is a seafood meze restaurant in Ladadika, Thessaloniki.
Mezen's never-ending philosophy: small plates arrive continuously until you signal otherwise. The tiny Rogoti Street location runs no reservations, fills quickly on weekends, and pairs creative meze with a solid tsipouro selection.
Signature dishes: Fried red mullet, Kokoretsi of snapper, Calamari carbonara
Address: Rogoti 3, Thessaloniki
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
Clochard operates at the intersection of French bistronomic discipline and Greek ingredient pride. The menu rotates monthly and the wine list receives serious editorial care. A compact room on Mitropoleos that rewards a reservation.
Signature: Monthly rotating tasting menu
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: Daily market-driven menu
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
