Psi by Mezen
Thessaloniki's first seafood charcuterie counter
From the Volos-born Mezen group, Psi treats fish with the reverence usually reserved for meat: dry-aged bluefin sliced thin, marinated anchovies, smoked and cured fillets, and inventive spreads built for tsipouro. Everything is sourced daily from the Michaniona market and cleaned and aged on-site, turning tuna, swordfish and amberjack into pastrami, lonza and bacon.
Editor's Tip
Order across the charcuterie board and pour the regional tsipouro. The daily cure is the thing.
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