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. The glass-fronted narrow hall and open kitchen have made Mourga one of the most talked-about seafood tables in northern Greece.
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 to biodynamic and natural Greek producers curated by co-owner Alexandros Barbounakis.
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. 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
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