ATOPO BISTRONOMY
MODERN BISTRO
Lamprou Kotsoni 3, Kavala
+30 2510 620280
€35–50 per person
Open all year round
Restaurant with outdoor seating
Chef Stefanos Gouzidis has created a charming bistro in Kavala, complete with a wonderful terrace. Here, he proposes a modern, expressive cuisine, with delicious dishes and a distinctly Greek character. It is exactly the kind of restaurant we wish there were more of in Greek cities.
GRABADIKA
MEAT RESTAURANT
Kritis, Siatista
+30 2465 022711 & +30 2465 022476
www.grabadika.gr
€35–50 per person
Open all year round
Restaurant with outdoor seating
A landmark for the town of Siatista in Kozani for 55 years, Grabadika successfully bridges the traditional grill house with the local cuisine. Enjoy freshly grilled dishes prepared to order, slow-cooked dishes distinguished by their deep, authentic flavours, and a selection of fine regional wines, many of which are exclusive to the area. Among them is the renowned PGI Siatista Liasto, made from grapes cultivated on the sunny slopes of Mount Askio.
KIR-YIANNI RESTAURANT
TRADITIONAL GREEK CUISINE
Giannakohori, Naousa
+30 2332 051100
€35–75 per person
Open all year round
Ktima Kir-Yianni is among the most beautiful wineries and estates to visit in Greece, open-hearted, hospitable and “earthy” in style, much like its host, Stelios Boutaris. In recent years, a lunch-only restaurant has been established here, with Executive Chef Kyriaki Fotopoulou at the helm. Her cuisine, together with the exceptional pairings with the estate’s wines, is reason enough to visit the winery, while also making it one of the region’s finest destinations for genuinely enjoyable food. This year, the restaurant’s commitment to sustainability also earned the estate the Special Sustainability Award, reaffirming its dedication to responsible, conscious gastronomy and winemaking.
KLADI ELIAS
EUROPEAN CUISINES
Mesoropi, Municipality of Pangaio, Kavala
+30 25920-93293
www.kladielias.gr
€25–50 per person
Open all year round
Private parking
A true bistro with a distinctive culinary identity, featuring serious cuts of meat, a dry-ageing fridge and a menu that blends French foundations with Mediterranean fusion. The tomato pesto with bulgur and strained yoghurt is impeccably prepared and bursting with flavour, while the aged Charolais beef with sauce Archiduc brings real French finesse. A surprisingly delightful dessert, burrata with basil sauce and freshly ground pepper, completes the experience. The wine and cigar selection, though small, is carefully curated and eclectic.
KONTOSOROS
CONTEMPORARY GREEK CUISINE
Xino Nero, Florina
+30 23860 81256
www.kontosoros.gr
€35–60 per person
Open all year round
Restaurant with outdoor seating
Macedonian cuisine is reimagined here in a more gastronomic style, bursting with flavour, emotion and a strong sense of place. Iliana Kontosorou, continuing the family legacy of her father, Nikos, now adds her own touches to the menu. Iconic dishes such as the renowned sout makalo, meatballs in flour sauce, remain perennial stars on the menu. In Kontosorou’s cellar, a treasure trove of gems from the Greek vineyard awaits.
THOMAS
TRADITIONAL GREEK CUISINE
18th km Eparchiaki Odos Amyntaiou-Kastorias, Sklithro, Florina
+30 23860 31080
www.agonari.gr
€35–50 per person
Open all year round
Restaurant with outdoor seating, private parking
Most of the specialities at Thomas remain rooted in tradition, but thanks to the contemporary taste and outlook of the restaurant’s new generation, they have recently begun to explore a more modern identity too, alongside certain dishes that are particularly popular in the area. In Sklithro, Florina, the Paspalis family has created an exceptionally well-kept and tasteful space, while the service delivers a performance rarely encountered in a regional restaurant, or indeed beyond. Add to this a remarkable cellar, with rare labels from the Greek vineyard across both older and more recent vintages.
VASILIKOS
GASTROTAVERNA
Kallipoli, Pella Region
+30 2381 503707
€25–50 per person
Open all year round
Restaurant with outdoor seating
In the small village of Kallipoli, quite literally in the middle of nowhere, Vasilis Barbarousis has created a small culinary universe. A wood-fired oven outside the restaurant and a Parrilla grill in the open kitchen are kept constantly fed with beech wood, and that is where the action begins. The ingredients come exclusively from small producers in the area, the meats are butchered by the chef himself so that as much of the animal as possible is used, while particular emphasis is placed on ageing and the fermentation of certain ingredients.
VERGIOTIKO
MEAT RESTAURANT
Thomaidou 2, Veria
+30 2331 74133
€25–50 per person
Open all year round
Restaurant with outdoor seating
The passionate chef-owner of Vergiotiko, Nikos Malliaras, places remarkable emphasis on quality meat. His access to superb ingredients, thoughtfully incorporated into his dishes, reflects both his passion and his appetite for the restaurant’s continued evolution. Among the standout dishes, alongside the excellent beef cuts, are trahanas with beef brisket, oxtail giouvetsi, and revani, a semolina cake, served with buffalo milk ice cream. Located in a natural alcove in the rock face, Vergiotiko also offers a growing selection of notable regional wines.
*The upward arrow next to the stars indicates restaurants that are performing at the upper end of their rating and are considered more likely to move up to the next rating level in a future evaluation.
