A Cretan kitchen transplanted to the north, on a small square by the port of Thessaloniki, with carob at its heart and a deep Cretan wine list.
By Dimitris Stathopoulos
The cooking
Cretan classics done with care and a light hand, carob rusks and flour running through the menu. Small, warm and full most weekends.
Why it is in VANE
The best Cretan table in the north, and a reminder that Thessaloniki's food is bigger than its own city.
Where
Near the port, Thessaloniki
Signature
Carob (charoupi) rusks and breads
Best for
Dinner; book at weekends
VANE selection. Chosen with a critic's eye and judged independently. It's here because we judged it, not because it paid.
On this profile: a researched profile, drawn from the restaurant's own record and reporting, not a claim of a first-hand visit. Where we have eaten there, the review says so.
Image: original VANE artwork; photography to follow.
