Cretan, by the port
Charoupi is a Cretan kitchen transplanted to Thessaloniki, on a small square near the port, named for the carob, charoupi, that runs through its cooking. Small and warm, and full most weekends.
It is the best Cretan table in the north, and a reminder that Thessaloniki's food is bigger than its own well-known specialities.
Carob and a light hand
Cretan classics done with care, carob rusks and flour threaded through the menu, alongside a deep list of Cretan wines. Nothing heavy, nothing showy; the produce carries it.
A homesick cook's food, made properly, a long way from home.
Thessaloniki's food is bigger than its specialities.
The best Cretan cooking in northern Greece, done with real care. Book at the weekend.
VANE selection. Chosen with a critic's eye and judged independently. It's here because we judged it, not because it paid. This is a researched profile, not yet a first-hand VANE verdict; where we have eaten there, the review says so.
Image: original VANE artwork; photography to follow.
