Gastronomy

For the residents of Thessaloniki, sociability is the pinnacle of their way of life and explains why the city, but also the entire Regional Unit of Thessaloniki, offers so many and such a great variety of places to eat and have fun.

In Ano Poli, in the historic center and in Ladadika, as well as in Kalamaria and all of the coastal areas on Thermaic Gulf –Perea, Neoi Epivates, Agia Triada, Epanomi you will find many taverns, places serving ouzo and tidbits (known as “ouzeri”) but alse luxurious restaurants which preserve the traditional local cuisine. Traditional Macedonian dishes, eastern cuisine, herbs and spices brought by the refugees and European cooking compose a unique mosaic which has justifiably rendered Thessaloniki the “capital of gastronomy” in Greece.

The art of pastry making also manifests itself, greatly influenced by the refugees of 1922, mainly from Constantinople, and amongst its prime servings we find bugatsa, various syrup-based pastries, ekme kataif, kazan dibi, seker pare and, of course, the renowned trigona (triangle shaped pastries) of Panorama.

The delight of a good wine completes Thessaloniki’s tradition in gastronomy, good wine for centuries being the ideal companion and an integral part of Greek culture. The exquisite varieties of Macedonian grapes give us wines with a velvety taste and unique aromas.

The culinary scene in Thessaloniki is constantly on the rise, with more and more restaurants being awarded gastronomic awards every year. Traditional cuisine is being evolved with modern cooking techniques, creating modern spaces with unique aesthetics, and always providing high-quality service.

UNESCO DESIGNATES THESSALONIKI AS A CITY OF GASTRONOMY

Since November 2021, Thessaloniki has become the first Greek city with the title of the member of UNESCO’s Creative Cities Network for gastronomy. In other words, UNESCO has recognized Thessaloniki’s traditional culinary practices, vibrant gastronomy community, and local food, among others. More information here.