Traditional Cuisine of Thessaloniki

The gastronomic choices in Thessaloniki, Greece they are innumerable and satisfy all tastes.

If there is one city in Greece that has always been a cosmopolitan and gastronomic capital, it is definitely Thessaloniki.

This unique relationship of Thessaloniki with food and cooking, can be found both in the markets (Montiano, Kapani) -supplied with the fruits of the rich Macedonian land, as well as in restaurants of the city, in the countless tsipouro restaurants, ouzadika, taverns, fish taverns, modern kitchens, patsatzidika, fast food restaurants and patisseries that confirm the truth of the story.

Thessaloniki, a crossroads between East and West and the largest city of the Byzantine Empire in the Balkans after Constantinople, embraced all coexisting ethnicities and communities (Greek, Hebrew, Frankish, Byzantine, Turkish, Asia Minor, Political, Pontic) that while each stood out with its cuisine, along the way, their most representative samples came together and created the Thessaloniki cuisine.

One of the products that stand out and give the identity of the city is Thessaloniki bagelThe BOUGATSA Thessaloniki - salty or sweet -, the Panorama triangles stuffed with cream or chocolate, the political chewy bun and finally syrupy sweets.

Ο tripe, either coarsely chopped or finely chopped, entered the kitchen of Thessaloniki after 1922 with the arrival of refugees and to this day remains the favorite dish of overnighters, especially after a mess.

In seafood and salted, Thessaloniki is "manoula", since all the goodies of the Aegean are found daily markets and are offered with Asia Minor recipes in fish taverns, in the hangouts of Ano Poli and in tsipouro restaurants. If your heart desires fresh fish, seafood and seafood, the Kalamaria is the right destination.

Champion in fast food is Thessaloniki (with Toumba as the protagonist), where gyros, souvlaki, pansettes and soutzoukaki create incredible taste, fast and quality food.

Except from classic taverns In recent years, new types of gastronomic hangouts have sprung up by groups of young chefs who have successfully renewed the gastronomic map of the city.

In conclusion: wherever you eat in Thessaloniki, you will taste it passion and kimberly of. In fact, if you accompany your food with the famous wines and spirits (tsipoura and ouza) of the great small and large producers of Halkidiki, Drama and Naoussa, then you will have the complete picture of the gastronomic galaxy of the bride of Thermaikos.