Thessaloniki’s history as a city of refugees has infused its cuisine with the flavors of Pontic Greeks, Asia Minor refugees, Jews, Armenians and many other communities. Many of the city’s everyday food habits were shaped by those arrivals – take the bougatsa, for instance, brought by Asia Minor Greeks to forever change the city’s mornings. These flaky pastries, filled with custard or cheese, remain a staple of Thessaloniki’s street food, as does the iconic sesame bread ring, or koulouri. Some would also add gyros, wrapped in pita or stuffed into a bun, to the list of local classics.

Over time, however, tastes have evolved. Dietary preferences have shifted, and the city’s population has diversified – particularly in the past decade, with the arrival of digital nomads. As a result, Thessaloniki’s street food culture has changed, or rather, matured. From Aristotelous Square and the famed Ladadika district to the Toumba and Kalamaria neighborhoods, new street food hangouts have sprung up alongside traditional bougatsa shops, souvlaki joints and food trucks.

Perhaps the turning point came in 2013 with the invention of the bougatsan – a playful hybrid of bougatsa and croissant – introduced by the café Estrella and garnering praise from The New York Times. As tourism grew, especially after the pandemic, eateries with a more international outlook began to flourish. “Today, Thessaloniki is a contemporary gastronomic destination, particularly after joining UNESCO’s Creative Cities Network. In many cases, its elevated street food scene is now synonymous with high gastronomy – both for the quality of its ingredients and its cooking techniques,” notes chef and marketer Theodoros Pastourmatzis, who represented Greece at the 2025 Balkan Food Festival in Belgrade.

Having worked for years in the restaurant business, Pastourmatzis decided about a decade ago to launch his own food truck, promoting primarily Greek products. That idea evolved into The Greek Cantina, an energy-autonomous mobile kitchen that travels across Greece and abroad, serving flavorful quick meals made with local ingredients – such as a juicy Greek beef smash burger.

With Pastourmatzis as our guide, we explored new street food spots, as well as a few timeless favorites. Because while innovation in food is always exciting, some classics – such as Mama Tereza, the legendary food truck at the port where every night owl eventually ends up – never fade.