MAESTRANZA

Yes. Maestranza is a wood-fire fine dining restaurant in Thessaloniki's city center (Ptolemeon 29b). Everything is cooked in a fully open kitchen over oak and olive embers: dry-aged beef cuts, lamb souvlaki, stone-oven sourdough, and greens harvested from our own indoor vertical farm minutes before they reach the plate.

Not yet — because until now no restaurant in Thessaloniki could be. The MICHELIN Guide only covered Athens in Greece; in 2026 it announced it is expanding to Thessaloniki and Santorini, with the city's first selection to be revealed in the second half of 2026. So Thessaloniki is about to get its first MICHELIN-listed restaurants ever. We cook the way we always have — single-origin Greek produce, raw island cheeses, a from-scratch fermentation program and a fire lit by hand every morning — and we will let the inspectors find us. Read the full explainer →

Reserve online through our reservations page or call +30 231 055 5150. We serve Tuesday to Sunday from 18:00. The twelve-seat oak counter in front of the wood fire is the most requested seat in the house — book ahead for weekends.

Start with the sourdough peinirli from the wood oven or the mushroom crème brûlée with black truffle. For mains, the lamb souvlaki with sweet chili pear and the wood-grilled USA Ribeye are the dishes guests talk about — and everything green on the plate grew two floors above the fire, in our vertical farm.