06 ΗΜΕΡΟΛΟΓΙΟ — JOURNAL
Notes from a wood-fire kitchen in Thessaloniki city centre — the guides, the craft, the farm and the bread. Written by the people who light the fire.
The chef who earned three MICHELIN stars at Restaurant Überfahrt came to Thessaloniki for two nights — cooking alongside Pavlos Kyriakis and our team, over our oak and olive embers. Greek and English.
Read →On 20 October 2026 the MICHELIN Guide published its first-ever Thessaloniki selection — twenty restaurants, five Bib Gourmands, no stars. What it contains, what the symbols mean, and why we want the city's first star. Greek and English.
Read the explainer →A fire has three phases and only one of them cooks well. Kostas Papadopoulos explains oak, olive and seasonal woods, how to read a bed of embers with the back of your hand, and why there is no gas line in our kitchen. Greek and English.
Read the explainer →Our vertical farm, developed with the Aristotle University of Thessaloniki — what it grows, and what a peer-reviewed study inside our kitchen found about light, sweetness, antioxidants and nitrates. Greek and English.
Read →A culture older than the restaurant, an overnight prove and a stone oven lit before the city wakes. How wood-fired baking differs from deck ovens — and why we tear the bread instead of slicing it.
In the worksThe city eats by time of day, not by address. Koulouri and bougatsa before 10:00, the covered markets at midday, tsipouro at dusk — and why dinner here does not really begin until 21:00.
Read the guide →Great meals are made of fire, care, and a touch of patience.
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