‘A unique culinary repertoire’: What makes food and drink in Thessaloniki so special?

Greece’s first Unesco city of gastronomy is famed for perfect pastries, spicy meatballs, wine, frappés and local specialities reflecting a rich cultural heritage

‘Thessaloniki is Greece’s de facto ‘food city’,” says Diane Kochilas, a Greek-American TV chef with countless books on Greek and Mediterranean cuisine under her belt. The United Nations agrees, with Unesco designating Thessaloniki Greece’s first city of gastronomy in November 2021. To many, it’s no surprise to see Thessaloniki’s gastronomic culture recognised in this way: “Basically, Unesco confirmed what we have known for ages,” says local expert Chantal Jaspers of Epiculiar, a tour company that gives visitors the inside track on the city’s foodie scene.

A journey through the history of this important trading port is an encounter with empires – Hellenistic, Roman, Byzantine and Ottoman – and vibrant communities, each of which has left their mark on the city’s cuisine. “Thessaloniki is also the heart of North Macedonia, one of Greece’s foremost agricultural areas,” Kochilas says. Walk through the central Modiano and Kapani markets to find juicy Naoussa peaches, Halkidiki olives and bright-red Florina peppers – this rich, regional produce takes its place in Greek, Jewish, Balkan and Turkish-influenced recipes. The result? A uniquely Thessalonian culinary repertoire, best enjoyed with a generous glass of local wine.