Must-Try Dishes: Moussaka (layered eggplant and meat sauce with béchamel), Souvlaki (grilled meat skewers), Spanakopita (spinach and feta pie), Saganaki (fried cheese), Grilled Octopus, Gemista (vegetables stuffed with rice and herbs), Pastitsio (Greek pasta bake), Bougatsa (filo pie with custard, cheese or mince, a Thessaloniki breakfast), and Trigona Panoramatos (cream-filled filo cones).
Seafood Specialties: Thessaloniki's coastal location ensures excellent fresh seafood. Garides Saganaki (shrimp baked in tomato sauce with feta), Htapodi Sti Skhara (grilled octopus), Psari Sti Skhara (grilled fish), and Mussels Saganaki are exceptional. Waterfront and Kalamaria restaurants offer the best selections.
Local Wines: Greek wines pair beautifully with Mediterranean cuisine. Try northern Greek wines such as Xinomavro (red, from Naoussa and Amyntaio) and Malagousia (white). Wine bars and tavernas offer tastings and knowledgeable recommendations.
Dining Customs: Greeks dine late; dinner typically begins at 9-10 PM. Many restaurants serve lunch too, from about 1 pm. Tipping 5-10% is customary for good service, though not mandatory. Greeks enjoy leisurely meals with family and friends.
Budget Guide: Inexpensive taverna meal: €8-12. Mid-range restaurant: €15-25. Fine dining: €30+. Coffee at street café: €1.50-3. Greek salad with feta: €4-6. Souvlaki: €3-5.
Cooking Classes: Local cooks offer classes teaching traditional Greek cuisine, providing cultural insights and hands-on culinary experience.