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Foodism | Restaurants SKG

Μαvri Thalassa

Local
Salonica Restaurant & Bar

in the cooking tradition of his island, using ingredients that
come directly from Crete, has created a menu that allows
him to move between tradition and creativity. Try the fried
amanites in raki batter with cool yoghurt sauce and avocado
and the ragout (browned sheep) from Sfakia with staka and
pasta skioufichta from carob. If you want something grander,
more avant-garde and cosmopolitan, then The Aficionados
by Marialena Miliara and Spiros Simeonidis in Kalamaria is
the boldest opening that has ever happened in Thessaloniki
outside hotel walls, with an international cuisine that’s very
delicious and also a wine list that would be envied by a foreign
restaurant.

Nikos Nifoudis’ Enfant Gâté that’s hosted in the patio of the
Telloglio Institute also has a particularly charming profile. The
quality of the ingredients, often unpretentious and humble,
comes out in a pleasant manner in the food. The menu also
contains cheeses and cold meats from every corner of the Nikos Vavdinoudis
country. Nea Folia in Aristomenous street, treads in local
paths, with a generous and well-cooked range of extremely

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