Eating

 

Thessaloniki is a great city for eating out, with a huge choice of restaurants and cafes for those in search of a full meal or just a quick snack.

Suggested areas for eating are Ladadika, one of the areas of the city to survive the 1917 fire and Bit Pazar, where there used to be a Turkish market.

Ladadika area used to be the centre of the olive oil trade in the city and with its old buildings and vibrant colours, it is particularly pleasant to stroll around looking for a restaurant, where you have the opportunity to taste traditional Greek cuisine, like the famous “mousaka” or “Greek salad”.

An another choice is Ano Poli, in the center of the city, but also at the seaside fish villages around Thermaikos Gulf, there are many tavernas, ouzeries and luxurious restaurants which maintain the tradition of local tastes.

What's more, there are modern corners in the historical center of Thessaloniki, Milos, Vilka and near Macedonia Airport.

Thessaloniki offers a variety of tastes like traditional Macedonian food, Mediterranean Greek Cuisine, oriental cuisine and European cuisine (for those who don’t wish to change their gastronomic preferences).

The best way to sample Greek cuisine is to head to a traditional taverna and order a mezedes, a variety of hot and cold dishes, usually including kontosouvli, kebab, tzigerosarmas, giaprakia, gardoubes, stuffed spleens etc. Keep in mind that, no meal is complete without a Greek salad with feta cheese.

If you prefer sea food, head to the waterfront, where there are a selection of tavernas, you will be excited when you taste mussels' pilaf, grilled sardine, frutti di mare, shrimps saganaki and stuffed squid.

Additionally, there are some great local snacks to be sampled such as tyropita (a cheese pie), spanakopita, gyros and souvlaki, the latter two consist of grilled meat, usually served in pita bread. Thessaloniki is dotted with bakeries serving traditional Greek sweets such as baklava (made with nuts and honey), bougatsa (cream pies), syrup delights, ekmek kadaifi, kazan dipi, seker pare, touloumpa and the famous trigona of panorama.

Greek Products


OLIVE OIL

Olive oil plays a unique role in Greek dietary habits, being the basis of all recipes of traditional cuisine. Greek olive oil enjoys worldwide distinction for its purity and exceptional taste. You will find it everywhere in glass bottles and cans under the designations virgin and extra virgin olive oil.
Relevant links:
-Cultural tour : <<The routes of the Olive Tree>>
-Museum of Olive and Greek Olive Oil
-Cyclades Oil Museum
HONEY
Greek honey is famous over the world for its good quality, aroma and outstanding taste. It owes its wide diversity in taste and aroma to the rich Greek flora which comprises a large number of wild flowers. Honey in Greece is mainly flower-honey from the nectar of fruit and citrus trees (lemon, orange, bigarade trees), thyme honey, with incomparable aroma, and pine honey from conifer trees.
MASTIC
A product unique in the world, as it is grown exclusively on the Aegean island of Chios. It is produced from the resin of mastic trees (Pistacia lentiscus) and can be consumed untreated without having undergone any chemical or industrial processing. The father of medicine, Hippocrates, underlined the multiple therapeutic properties of mastic, especially for stomach complaints; properties which are accepted and proven by modern medicine.
OUZO
The world famous Greek aperitif. It is produced from distilled alcohol, water and aromatic ingredients (the prevailing one being aniseed). It is drunk straight or with the addition of water or ice and is the perfect accompaniment for appetizers (mezedes).

CHEESES


FETA A semi-soft, crumbly, well-salted white cheese made from goat or sheep milk. Used in pies, added to salads and served with meals.
KASSERI Creamy in colour, with a mild flavour similar to Cheddar. Usually served on its own or with bread.
KEFALOTYRI A hard and very salty cheese similar to Parmesan, used mainly for grating and serving with pasta.
GRAVIERA Like Gruyere, it is served with meals or used for grating and serving with pasta.
MANOURI An unsalted soft white cheese served on its own or used in savoury or sweet pies, just like Mizithra.
MIZITHRA An unsalted soft cheese made from ewes' milk. Served on its own or used in sweet or savoury pies (a substitute for this is fresh cottage cheese).
COFFEE
"Varis Ghlykos" Strong and sweet
"Metrios" Medium strong with little sugar
"Sketos" Without sugar
"Ghlykis Vrastos" Sweet and boiled

To make Greek coffee, use a very small coffeecup and measure into the pot as many cupfuls of water as you wish to serve. Add a teaspoon of sugar for each cup of water and put to boil. Then add a heaped teaspoon of ground Greek coffee for each cup of water. Let the coffee boil to the brim of the pot and serve immediately. The coffee is served pouring a little at a time into each cup, so that the froth is equally divided.

 

For more information check out the following links:
http://nath.gr
http://saloniki.org/en/catalog/food.htm
http://www.greecetravel.com/thessaloniki/restaurants.htm