Thessaloniki has long been celebrated for its rich culinary heritage and its reputation for offering exceptional, affordable food. From traditional tavernas to innovative restaurants pushing the boundaries of creative cuisine, the city’s vibrant food scene effortlessly blends the classic with the contemporary, catering to every taste.

But when the chefs who shape Thessaloniki’s gastronomy take a break from their own kitchens, where do they go to satisfy their cravings?

Sotiris Evangelou

Respected among his peers for his culinary expertise and work ethic, Sotiris Evangelou works wonders at Salonika, the flagship restaurant of the Makedonia Palace Hotel (2 Megalou Alexandrou). His menu pays homage to Greek cuisine with dishes such as dolmades (stuffed cabbage), slow-roasted lamb, and an enticing array of spit-roasted meats. For those seeking something more adventurous, the restaurant also offers a degustation menu with international influences.

When Evangelou isn’t orchestrating culinary masterpieces in his own kitchen, he looks to the city’s vibrant food scene for inspiration. One of his favorite haunts is Palia Athina (24 Imvrou, Kato Toumpa), a cozy, meat-focused restaurant tucked away in an unassuming neighborhood. With an intimate, speakeasy-like atmosphere, it’s a gem – the legendary wine cellar is a particular draw. Known for its impeccably grilled meat cuts, the establishment also has a stellar wine collection, with foreign European labels – particularly Italian classics and rare super Tuscans – alongside aged Greek reds from Macedonian vineyards. “It’s rare to find such a treasure trove in a taverna.” says Evangelou, a devoted regular. For seafood, the chef chooses Psaras (7 Mitropolitou Gennadiou), where they serve up wonderful squid and shellfish. For a more casual experience, Evangelou often heads to Stou Mitsou (11 Vlali) in the bustling Kapani Market. This lively spot serves tsipouro and seasonal meze in an ambiance as vibrant as the market. Another of his hangouts is Tria Gourounakia (7 Kapodistriou), a cozy spot where heartwarming Greek comfort food is served with genuine hospitality. And when the mood calls for a leisurely evening with friends, his choice is Methi (65 Ethnikis Antistaseos, Kalamaria), a wine bar and bistro known for inventive small plates paired with a thoughtfully curated wine list.

Manolis Papoutsakis

In 2017, Manolis Papoutsakis brought a taste of his Cretan heritage to Thessaloniki with Charoupi (4 Doxis), a restaurant that seamlessly blends tradition with modern creativity. Charoupi quickly became a favorite among locals and visitors, cementing its place in the city’s vibrant dining scene. More recently, he expanded his culinary ventures with Deka Trapezia (4 Stratigou Kallari), a Greek meze eatery inspired by the convivial charm of the tapas bar tradition.

For fresh small fish and ouzo meze, Papoutsakis recommends Iordanis (6 Stadiou) in the Polichni area, a neighborhood slightly off the beaten path. This historic restaurant specializes in unpretentious Greek dishes that highlight the authenticity of the flavors. “When we want to feel truly pampered, we visit Sotiris Evangelou at Salonika for excellent Greek cuisine with a touch of indulgence,” he adds.

Moldee (8 Mitropolitou Iosif) holds a special place in his heart. “This beautiful bar-restaurant captivates me with its cosmopolitan vibe and warm ambiance,” Papoutsakis says. “The menu strikes the perfect balance between comfort and sophistication.”

Yiannis Loukakis

Yiannis Loukakis was at the forefront of Thessaloniki’s culinary transformation around a decade ago, leading a new wave of chefs who boosted the city’s dining scene by exploiting local food resources to their fullest. Known for his distinctive style, Loukakis swears by top-quality ingredients and exceptional olive oil, which to him is the finest sauce for any dish.

He earned widespread recognition for reintroducing forgotten ingredients into his recipes, creating flavor combinations that were at first considered unconventional, and employing minimal processing in his cooking. Today, he runs two of Thessaloniki’s most beloved dining establishments: Mourga (12 Christopoulou), offering a fish-focused menu, and Sintrofi (7 Doxis), where meats and hearty, stove-top cooking take center stage.

For his own meals, Loukakis often visits Iliopetra (5 Eschilou), helmed by the talented chef Giorgos Zannakis. Here, the menu changes daily and features strictly seasonal ingredients. Dishes such as slow-cooked meat stews and fresh salads with root vegetables epitomize the restaurant’s soulful approach to cooking.

Sokratis Beligiannis

Sokratis Beligiannis, the low-profile chef-patron of Maitr & Margarita, and his life partner Roi Apoikou have created one of Thessaloniki’s top restaurants, showcasing a modern approach to northern Greek cuisine with thoughtful, creative touches.

For a quasi-nostalgic experience, they often visit Doxa (25 Apostolou Pavlou), a traditional taverna serving comfort food such as succulent liver and other classic Greek favorites. “We enjoy restaurant-quality food, but we’re equally drawn to Thessaloniki’s famous street-food scene,” they add. Among their favorites are the handmade gyros at Mimis (126 Aghiou Dimitriou) and the exceptional pirozhki at the tiny shop Agapi (21 Halkeon), which offers over ten varieties of these stuffed dough delicacies, both savory and sweet.

For dairy-based treats, Beligiannis turns to Dorkada (66 Kassandrou), a classic dairy shop that serves creamy custards and velvety yogurt reminiscent of another era. When he’s in the mood for dessert, he heads to Karaiskos (7 Aghiou Nikolaou) for their rich, decadent chocolate pie, or to Nikiforou (54 Eleftheriou Venizelou) for galaktoboureko – a traditional Greek dessert made with layers of flaky phyllo pastry filled with semolina custard, all soaked in a fragrant syrup. “It’s the perfect balance of creamy, crisp, and sweet,” he notes.

Vasilis Chamam

With Palestinian roots from his father’s side and a Thessalonian mother, Vasilis Chamam is one of Greece’s most talented young chefs. He’s the creative force behind the buzzworthy Estet (78 Olympou), a café that’s quickly become a crowd favorite, thanks to its cozy atmosphere and scrumptious sandwiches.

When he’s not in his own kitchen, Chamam often heads to Sintrofi (7 Doxis). where he grabs a seat at the counter by the window and enjoys a glass of local wine or tsipouro paired with thoughtfully crafted small plates that highlight the finest Thessaloniki ingredients. For a more relaxed outing, he meets friends at Odysseia (11 Kastritsiou), a charming traditional café. The limited but carefully curated menu features dishes such as cold cuts with handmade Russian salad, spiced soutzoukakia (Greek-style spiced meatballs cooked in a rich tomato sauce) or chickpeas – all perfectly paired with a cold beer or tsipouro.

Dimitris Tasioulas

A symbol of Thessaloniki’s culinary heritage, Olympos Naoussa (5 Nikis) reopened after three decades to offer creative Greek cuisine in a nostalgic setting. The restaurant’s Belle Époque ambiance provides the perfect backdrop for executive chef Dimitris Tasioulas to reimagine classic dishes, adding his contemporary flair to timeless recipes.

When dining out, Tasioulas gravitates toward establishments with deep roots in the city’s gastronomic history. In winter, he heads to Nea Folia (4 Aristomenous), tucked away in the Upper Town (Ano Poli), far from the tourist trail. He loves the warm, inviting atmosphere and what he calls “generous Thessaloniki cooking.” His favorite dish? The pappardelle, which comes in two irresistible versions: rich rooster ragu, and tender braised beef in tomato sauce, both served in large portions for sharing.

Asterios Sousouras

His is a name synonymous with top-tier seafood in Thessaloniki. Asterios Sousouras’ restaurant Trizoni Exclusive (1 Doxis & Salaminos) has become a culinary landmark, reflecting the chef’s unique expertise as a fisherman who knows how to source the freshest ingredients. At Trizoni Exclusive, he’s redefined seafood dining with imaginative dishes such as ceviches, tartares, stuffed dolmades, and seafood risottos, all crafted with the finest fresh ingredients. Now Sousouras is set to launch a new project: a seafood street-food venue in a prime spot on Aristotelous Square. The menu will include approachable yet flavorful options like fish croquettes, seafood salads, and fish burgers, aiming to bring gourmet seafood to casual dining.

In his rare moments of free time, Sousouras enjoys visiting Armenonville (102 Mitropoleos) for its iconic dessert – a rich parfait cream layered with crispy meringues and caramelized almonds. He often wraps up his day with a drink at Thermaikos (21 Nikis), a historic bar renowned for its lively atmosphere, great music and breathtaking sea views.

Mina Apostolidis

In Belgium, a country famed for its chocolate culture and home to thousands of chocolatiers, Thessaloniki native Mina Apostolidis has established a reputation for crafting exquisite creations, many infused with Mediterranean influences. Whenever she returns to her hometown, she makes a point of visiting Elenidis (13 Dimitriou Gounari) for its legendary Trigona Panoramatos – crisp, syrup-soaked filo triangles filled to order with velvety custard.

Her breakfast of choice often includes a handmade pie from Pites Resiniotou (12 Kastritsiou) or a handful of Kavala almonds and a few Kymi figs from Charilaos (24 Vatikiotou), Thessaloniki’s renowned source for nuts and dried fruits.

Apostolidis also recommends taking the 30-minute trip outside the city to Kapetan Fourtounas (55 Kountouriotou, Neoi Epivates), a charming seaside restaurant. The menu here features fresh fish, smoked mackerel, creamy white taramas (fish roe), and golden fried zucchini paired with a flavorful skordalia (garlic dip). Some of Apostolidis’ signature chocolates can be found at Olicatessen in the Modiano Market, alongside carefully curated products from small-scale Greek artisans.