Authentic in Thessaloniki

An antique-feeling ouzeri tucked inside the market arcade

Chania-born chef rewrites Cretan cooking on a cobbled lane

Since 1977, the city's benchmark soutzoukakia and hand-cut gyro

A vine-shaded 1914 taverna emblematic of the upper town

Zannakis's much-talked-about gastro-taverna

The never-ending meze that reset how the city shares plates

Handwritten daily menu dictated by the morning catch

Grandma's kitchen meets deli on the slope below the old town

The Ottoman-era corner ouzeri that survived the city itself

Toumba's no-frills bench for offal, lamb and a serious wine list

Pick your fish at the counter, eat it minutes later

The 1952 patsas institution that defends tripe as heritage

Constantinopolitan home cooking carried west by the refugees