Located in the Met Hotel, this is considered the best fusion restaurant in town. In the summer, service is by the rooftop pool and in winter on the hotel’s ground floor in an impressive hall dominated by geographic motifs and mystical lighting. If you disregard the industrial look outside, you could be in a Los Angeles lounge. The sushi is quite good, but the black cod is the star. A decent wine list is complemented by a selection of quality sakes. With an upmarket clientele, this is recommended for a business dinner. [48 26th Oktovriou, tel (+30) 2310.017.000]
With a simple yet substantial menu that showcases seasonal ingredients, the restaurant of the Museum of Byzantine Culture is more laid-back in its outdoor area than in its somewhat ostentatious dining room. As it opens early in the morning, this is a good option for breakfast or lunch. The sizeable wine list focuses on Greek labels. [ 2 Tritis Septemvriou, tel (+30) 2310.869.695]
Serving all-time Greek classics with a global twist, from lamb chops to chicken with ginger and lime, or smoked salmon with quinoa to grilled squid, and with a good selection of wines, this is a favorite haunt among artists, journalists and politicians. [4 Proxenou Koromila, tel (+30) 2310.239.805]
Located just off the center, Duck defies classification as it has no menu staples or specific specialties. With just 40 seats and a wine list of 50 labels, the philosophy is about simplicity: seasonal ingredients, cooked well. Closed on Sunday and Monday nights. Reservations are a must. [3 Halkis, Pylaia, tel (+30) 2315.519.333]
A genteel atmosphere and polite service shows the evolution of Black Sea from a simple fish tavern to a high-end restaurant that focuses on fresh fish and seafood, specializing in meze to accompany ouzo and wine. The fish roe taramosalata and salted bonito (lakerda) are musts. [3 Nikolaou Plastira & Hilis, Kalamaria, tel (+30) 2310.932.542]
Nena Dimitriou | December 2nd, 2015
Thessaloniki’s cultural mix is heavily exploited in the city’s high-end restaurants where you can find influences from many of its local communities. Flavors from France, the Black Sea, Greece and Asia are all skillfully prepared for you to enjoy when you feel like treating yourself to something a little more sophisticated.
Located in the Met Hotel, this is considered the best fusion restaurant in town. In the summer, service is by the rooftop pool and in winter on the hotel’s ground floor in an impressive hall dominated by geographic motifs and mystical lighting. If you disregard the industrial look outside, you could be in a Los Angeles lounge. The sushi is quite good, but the black cod is the star. A decent wine list is complemented by a selection of quality sakes. With an upmarket clientele, this is recommended for a business dinner. [48 26th Oktovriou, tel (+30) 2310.017.000]
With a simple yet substantial menu that showcases seasonal ingredients, the restaurant of the Museum of Byzantine Culture is more laid-back in its outdoor area than in its somewhat ostentatious dining room. As it opens early in the morning, this is a good option for breakfast or lunch. The sizeable wine list focuses on Greek labels. [ 2 Tritis Septemvriou, tel (+30) 2310.869.695]
Serving all-time Greek classics with a global twist, from lamb chops to chicken with ginger and lime, or smoked salmon with quinoa to grilled squid, and with a good selection of wines, this is a favorite haunt among artists, journalists and politicians. [4 Proxenou Koromila, tel (+30) 2310.239.805]
Located just off the center, Duck defies classification as it has no menu staples or specific specialties. With just 40 seats and a wine list of 50 labels, the philosophy is about simplicity: seasonal ingredients, cooked well. Closed on Sunday and Monday nights. Reservations are a must. [3 Halkis, Pylaia, tel (+30) 2315.519.333]
A genteel atmosphere and polite service shows the evolution of Black Sea from a simple fish tavern to a high-end restaurant that focuses on fresh fish and seafood, specializing in meze to accompany ouzo and wine. The fish roe taramosalata and salted bonito (lakerda) are musts. [3 Nikolaou Plastira & Hilis, Kalamaria, tel (+30) 2310.932.542]
The Great Fire of 1917 changed Thessaloniki forever; calamity became...
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