Restaurants cuisine régionale Thessaloniki

An old recipe inherited from the Byzantines, bougatsa was brought back by refugees from Asia Minor in 1923 to become the specialty of Thessaloniki. Among the bakers who make it, Philippos Bantis is the most famous in the city. His family has been making it for generations and in his tiny store opened in 1969, he still makes the phyllo dough himself. Rolled and baked, it is filled with a choice of semolina and vanilla cream, mizithra (a goat cheese similar to ricotta) or minced meat with herbs.

Inside the Byzantine museum is this superb café-bar-restaurant. Held with an iron hand by Chryssoula, the service is of impeccable quality. Breakfast, lunch, dinner, or just coffee or a glass of wine, inside or outside, it's sophisticated here. The food is worthy of a gourmet, always well decorated on the plate. The menu is made according to the season and the arrival of local producers. Greek cuisine revisited in a fusion style. Nice selection of the best Greek and local wines.

Without being strictly speaking by the sea, Kati Ap' Ola (literally "a little bit of everything") is an interesting stop just a street behind the Paralia. You have to see the crowd rushing there on Sunday afternoons to understand that it is a meeting place for the inhabitants of the neighbourhood, to meet each other or for special occasions. As for the menu, a little bit of everything, indeed, but above all copious and cheap daily specials (soutsoukakia, gemitsa, chickpea soup, chicken and baked potatoes) with a warm team.

If you're looking to immerse yourself in the local Thessalonian culture, this is the place to be! This small bakery on the corner is full of local specialties, including an impressive range of bougatsa and kritsini. Established in 2005, everything here is homemade with love by Themis and her family. You can enjoy your freddo coffee on the terrace, eat small salty sandwiches or taste the various sweet treats... with a view on the White Tower! Or take it away for a tasty stroll.