SinTrofi is a seasonal greek restaurant in Ladadika, Thessaloniki.
SinTrofi's zero-waste philosophy shapes the kitchen and the cellar: the menu changes daily by season and market availability, and the wine list runs to biodynamic and natural Greek producers curated by co-owner Alexandros Barbounakis.
Signature dishes: Daily seasonal small plates, Biodynamic wine pairings
Address: Doxis 7, Thessaloniki
Chef Asterios Sousouras brings the family seafood heritage from a Halkidiki fish taverna into a refined Ladadika room. The hook-to-fork philosophy means fish travel from a network of daily fishermen to the plate within hours. FNL Best Restaurant Award star in 2025.
Signature: Hook-to-fork daily catch, Raw bar selection
This small Ladadika room operates September to May only, closing for the summer, and runs a seasonal menu built around whatever the team finds at the market that week. A natural wine list makes it a fixture for the local food crowd.
Signature: Seasonal market plates, Natural wine pairings
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: Fried red mullet, Kokoretsi of snapper, Calamari carbonara
Chef Asterios Sousouras brings the family seafood heritage from a Halkidiki fish taverna into a refined Ladadika room. The hook-to-fork philosophy means fish travel from a network of daily fishermen to the plate within hours. FNL Best Restaurant Award star in 2025.
Signature: Hook-to-fork daily catch, Raw bar selection
Located in the Stoa Ptolemeon arcade, Extravaganza interprets Greek ingredients through a contemporary lens with strong local sourcing. Chef Antonis Moustakas builds a menu that rotates with the season and the market. Open Wed to Mon from 13:00.
Signature: Seasonal Greek tasting plates
The Makedonia Palace Hotel restaurant on the waterfront holds panoramic views over the Thermaikos Gulf and Mount Olympus. Chef Sotiris Evangelou anchors the kitchen in traditional Greek flavours and the restaurant holds the Toques d'Or distinction.
Signature: Seasonal Greek classics
This small Ladadika room operates September to May only, closing for the summer, and runs a seasonal menu built around whatever the team finds at the market that week. A natural wine list makes it a fixture for the local food crowd.
Signature: Seasonal market plates, Natural wine pairings
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: Fried red mullet, Kokoretsi of snapper, Calamari carbonara
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
