Bougatsa Bantis
Panagia Faneromeni
Hand-stretched bougatsa from a 1969 family workshop
Giannis Elenidis invented trigona Panoramatos in the Panorama suburb in 1960, and the family still makes them by hand: crisp triangles of buttered phyllo, baked, dunked in syrup, then filled to order with a secret pastry cream. This downtown branch on Dimitriou Gounari, near Navarinou Square, brings the city's signature dessert to the centre.
The original of Thessaloniki's patron pastry. Eat the trigono on the spot, before the cream softens the shell.
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