The historic tavern in the heart of Thessaloniki, always true to tradition.
This item: In Koromila Street, in the heart of the city.
The atmosphere: Although there gathered the old "good society" and the chosen city tourists, the atmosphere remains intimate and friendly island. At this helps the service is polite without being 'typical' and 'buttoned' and the same owner and chef Nikos Alexiou. The big picture of the old Skopelos sets the tone internally. And two more pictures testify to the quality of the restaurant. By Paul Bocuse, the famous French chef hand-compliments for cooking the Islands, and Catherine Deneuve. I like that Mr. Nick chose them from among thousands of acquaintances who passed by his shop.
Food: Fresh fish and seafood, beautiful salads and appetizers. For first ate stuffed vine leaves, homemade, fragrant. The indispensable Taramosalata white roe and something that made me terrible impression: tuna tartare. Intense flavor and sea. I continued with soup made from scorpion, monkfish and hake, with a large piece of cod into the soup. The friend who was with me, kreofagos fanatic, try the chicken fillet. We were treated yogurt with roasted apple. Yogurt definitely producer, nothing to do with "bottled" and moschomyrodato baked apple with cinnamon.
Account: We paid for the first, two main dishes and two beers, 34 euros.
The wine: Good Greek wines, especially white and less red. Prices start from EUR 18 to 30 for the very good red wines.
Additional Information: Open from 12.30 noon constantly while Sunday only works from 12.30 noon until about 7. The parking from difficult to impossible in the neighborhood.