Mourga ★ 4.7
Chef Giannis Loukakis writes the menu each morning based on what the organic market and fishers deliver. Located in Ladadika. Kitchen leans creative seafood.
Signature: Daily handwritten catch, Crayfish with goat garlic butter
The old olive oil warehouse district near the port, now packed with tsipouradika, modern restaurants, and bars housed in converted neoclassical buildings.
Chef Giannis Loukakis writes the menu each morning based on what the organic market and fishers deliver. Located in Ladadika. Kitchen leans creative seafood.
Signature: Daily handwritten catch, Crayfish with goat garlic butter
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.
Signature: Daily seasonal small plates, Biodynamic wine pairings
Chef Asterios Sousouras brings the family seafood heritage from a Halkidiki fish taverna into a refined Ladadika room. Kitchen leans creative seafood.
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.
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.
Signature: Fried red mullet, Kokoretsi of snapper, Calamari carbonara
Ten tables on renovated Stratigou Kallari Street, led by chef Manolis Papoutsakis who also runs Charoupi. Located in Ladadika. Priced at €€.
Signature: Cretan pies, Seasonal meze relay