Charoupi
Chania-born chef rewrites Cretan cooking on a cobbled lane
Manolis Papoutsakis, the archaeologist-turned-chef from Kissamos, opened Charoupi in 2017 and gave Thessaloniki a Cretan kitchen it had never seen. Handmade bread, dakos, snails, apaki and the famous Cretan wedding pilaf arrive refined but never fussy, poured alongside a deep list of Cretan wines and tsikoudia. The room is spare and warm, tucked into one of Ladadika's narrow stone streets.
Editor's Tip
Two FNL stars in 2025 (upgraded). The bench-mark for Cretan cooking in the north; book ahead, the small room fills.
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