Bougatsa Bantis
Hand-stretched bougatsa from a 1969 family workshop
Open since 1969 in the un-touristy Panagia Faneromeni district, Bantis is Thessaloniki's benchmark bougatsa. The phyllo is still hand-stretched daily in the workshop below the shop, then filled with semolina custard, cheese, minced meat or spinach. The recipe traces back to Caesarea in Cappadocia and is now in its third generation.
Editor's Tip
Worth the walk out of the centre. Go for the sweet custard bougatsa, dusted with sugar and cinnamon, fresh from the oven.
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What's Nearby
2 Restaurant · 2 places nearby, by straight-line distance
Distances are approximate straight lines, not walking routes. Check directions between stops.