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Foodism | Restaurants

The Aficionados is the
boldest opening that
has ever happened in
Thessaloniki outside The city, mainly known for its abundant appetisers, its

hotel walls Tο The traditional Northern Greek specialties, its urban and
ethnic restaurants and also for its beer halls and many bar
Aficionados είναι το πιο restaurants, seems to be entering into a gourmet trip, which
earns it extra points and we like it a lot. This intra-cultural
τολμηρό opening που stroll creates a beautiful mosaic of flavours, that has an
intense personality and temperament, constantly changing in
έγινε ποτέ στην πόλη a modern way, aiming for a high level gastronomy in the near
future. It’s already doing well. It’s going to do even better.
εκτός ξενοδοχείου The important thing is that Thessaloniki continues to offer
food with an open heart and despite the difficulties of the
times, has gathered a group of very talented and able chefs,
that give their all in the kitchen. Let’s find out what’s cooking
in the city this year.

Our first stop is at the emblematic and renovated Makedonia
Palace, where a top Greek chef, Sotiris Evangelou, bridges
in a unique way the gustatory heritage of the past with the
present and the future, in the menu of Salonica restaurant.
The dishes exude an urban character and are earthshakingly
tasty. It’s the legacy of Greek cuisine that needed to be
preserved and is reflected in the food by the hand of a chef
that is respected by everyone.

At Alfredo’s Grand Dining in the Regency Casino
Thessaloniki, we particularly enjoy the gourmet version of
Apostolos Altanis, with harmonious and elegant dishes that
flirt with Greece this time, with clear influences from the
creative European cuisine. He also curates the flavours at
Ambrosia, in the Hyatt Regency Thessaloniki, which has a
much clearer Greek profile, excellent service and a wine list
that will make many wine lovers happy.
Next is Dome Real Cuisine, at the Nikopolis Hotel, in
eastern Thessaloniki, where Stefanos Stamidis creates
a careful comfort menu, starring premium Greek and
imported meats, which he skilfully bakes in the cast iron
Bertha oven. Duck Private Cheffing has a steady, loyal

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