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Foodism | Restaurants

To Manitari

following, that’s explained by its course through the years, in
the industrial zone area, between factories, warehouses and
fields. Here, everything follows the logic of a French bistro,
with the required exuberance. The presentation of the dishes
is particularly well done and aesthetically pleasing.

Now, let’s go for a stroll to gather the tastiest Manitari
(Mushroom) in the city. The excellent chef Dimitris
Pamboris draws material from tradition, which he
modernises very successfully, in the delightful restaurant
Thermaikos Garden of Dimitris Ziagas and Niki Tserepi. Giorgos Vasiloglou’s
classic Clochard is also in fine form. It remains charming
with an old school nobility in the food and the service. It’s an
ideal solution for lunch. Also, in Glykanisos, the quality of
the ingredients is brought out in a modern but yet familiar
way, making it worth your while. Here they love seafood
and treat it in a very tasteful manner. A particular weakness
for fish but in a more “rock” style is evident in Giannis
Loukakis at Mourga, his famous gastronomic domain,
behind Achiropiitos. An authentic cuisine with a sui generis
approach, which gives another dimension to the treasures of
the sea. On the opposite shore, the chef and owner of Mavri
Thalassa in Kalamaria, Alexandros Tokidis, brings out the
sensitive profile of seafood with admirable delicacy. Skilful
at the grill, skilful at the frying pan with ingredients that sing
praises to the Greek sea.
Cretan cuisine also has its ambassador in Thessaloniki.
Manolis Papoutsakis at Xaroupi, continuing to stand firmly

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