September

The September is a grocery restaurant located next to the busy Ladadika, behind the Courts and represents a new type of store that appeared in the decade of 2010 in the city of Thessaloniki.

Young people with progressive ideas and with relevant experience in catering, cuisine and service, they open restaurants with collective forms, with a philosophy of promoting creative cuisine and utilizing local products. These shapes change, there is a mobility, but they all have a very good relationship with each other and are one new gastronomic community of Thessaloniki. Restaurants belong to this category Pedestrian street, Mourga, Radikal, Nama, Nea Folia and of course it September.

Cebrico started as one gastronomic collective which disturbed the waters of Thessaloniki for many reasons in 2013 when it first opened. The style of the shop one grocery store in one room and one tavern on the other with an open kitchen. The owners of the store were a dozen young people (Agouropoulos, Giannakoulia, Alexopoulou, Loukakis, Mavrovitis, Bokatzis, Christidis, Kaliatsos, Tassioulas, etc.) who came politically from the anti-authoritarian space and who had done a similar project for years. canteen at the TEI of Thessaloniki. Sembrico's venture started with one self-managed system, as the hierarchy and the leading role were "unknown concepts" and won from the beginning the hearts of Thessaloniki. Atmospheric space, beautiful flavors, friendly and friendly service. Several of the group along the way left and opened other stores of the same style, new members came and the local government became more purely business.

The climate, the atmosphere and the name, however, remained in the logic of "Sembrikos".

The meal has many interesting suggestions, both in cheeses, appetizers, salads and mainly dishes. We singled out:

The bread kneaded with sourdough from mixed flours, including wholemeal, by their own baker, smoked eggplant salad with yogurt, tahini, mint and lemon, socks with mixed greens and mizithra, greens with eggs and ka.

We bowed to the most delicious Pontian mantis I have ever tasted (fresh pastries stuffed with minced lamb, with yogurt sauce, drizzled with meat broth), and the excellent beef liver and the beef steak that came with me and came with it.

By Elias Agouropoulos we learned the whole story of this new venture as well as the cooks of Sembrikos kitchen, the  Vassilis Berberakis and George Mako.

The cheerful photo in the grocery store of the restaurant of the main actors reveals the atmosphere and the casual atmosphere that prevails in Cemprico.