On the cobblestone street of Agiou Mina, in the heart of Thessaloniki, Akadimia Art Restaurant has been reminding us for fifteen years that gastronomy is, above all, emotion. Since 2011, this now-iconic restaurant by Konstantinos Markou has remained one of the city’s most recognizable and beloved dining spots—a place where art doesn’t just decorate the walls but becomes part of your entire experience.

From its first day of operation, the restaurant’s philosophy was clear: good food, handmade cooking, and an environment that “tells” stories. Today, years later, Akadimia has managed to establish itself without losing any of its freshness or its original identity. If this success could be attributed to anything, it would certainly be the constant search for the right ingredients, raw materials, recipes, and collaborations, the immediacy and clear vision of its people, and of course, the dedication to maintaining quality on every level.

A space that speaks

As a space, Akadimia stands out from the moment you enter. Wood, brick, clay objects, vintage textures, colorful fabrics and artworks by prominent Greek artists—combined with the atmospheric lighting—create a gallery-like environment that invites you to dine.
The visual curation is handled each year by painter Lazaros Pantos, who refreshes the installations and exhibitions, giving the restaurant its distinctive artistic pulse.

Honoring its original mission, the restaurant’s team also organizes regular music and theater evenings.
The courtyard—an oasis of calm in the city center—and the carefully selected music complete every visit to Akadimia Art Restaurant, transforming it into a small cultural enclave, unique and recognized for its identity.

A menu that changes with the seasons

Akadimia’s cuisine is Greek, with strong Mediterranean inspiration and traditional pot-cooked dishes prepared in a modern, creative way. It moves between comfort and contemporary, like a beautiful “dialogue” between tradition and modern gastronomy.

From the very beginning, the restaurant has collaborated with small Greek producers, maintaining a long-standing network that supplies seasonal products, organic vegetables, quality meats and exceptional wines.

The menu changes twice a year, following the seasons. Some dishes, however, have become signature staples, such as ravioli with mizithra and mint, orzo with wild mushrooms, and thebeef patty without bread, made from pure minced beef.

In the winter, Akadimia honors the warmth of Greek home-style dishes and slow-cooked pots: braised beef cheeks with trahana, handmade traditional lachanodolmades, and others rooted deeply in Greek tradition—all appear on the menu as the weather gets colder.

Among the seafood options, standouts include:
• Bianco-style fish fillet with white wine, potato and butter
• Fricassee fish fillet with wild greens and tarama
• Octopus with shrimp sauce,
as well as creative pasta and fresh seafood combinations.

You may also accompany your meal with a selection of cheeses—many PDO (Protected Designation of Origin) options such as Katiki from Tinos, Lakkou cheese from Serifos, graviera of Agios Isidoros Naxos, and more.

During the holiday season, the menu also features handmade pies: wild-greens pie, meat pie and other traditional options.

Bread and potatoes: details that make the difference

If there is one thing repeatedly praised by visitors—and which we also must highlight—it is the bread.

Akadimia’s sourdough bread, made exclusively for the restaurant in a bakery in Veria, is served in different variations: with fig and walnut, olive-oil bread, “Agiogitikon”—each with its own character and flavor personality. Every loaf is baked in a wood-fired oven by an experienced baker and has become one of the timeless “secrets” of the restaurant’s kitchen.

And the potatoes? They carry their own secrets too. These are fresh potatoes from Archangelos, Aridaia, hand-cut and fried with sage and garlic. They are served only when in season, at the moment when the raw ingredient reaches peak flavor and nutritional quality—which is why they remain consistently among the restaurant’s most popular dishes.

Cellar and desserts with the fragrance of Greece

Akadimia’s wine cellar has supported and highlighted small Greek estates and organic vineyards since its first day of operation.

Each label is selected to ideally complement the menu, while the mastiha liqueurs, limoncello, and cocktails—especially the signature cocktail with mastiha, vodka, lime and cucumber syrup—offer a delightful finale to every visit.

And of course, the millefeuille, now a dessert institution here! Traditional patisserie cream, caramelized pastry layers, balanced sweetness—this is the restaurant’s most beloved dessert.

Alongside it, other traditional choices such as Armenovil, rum baba during the holidays, and classic almond pastry give you a range of nostalgic flavors to choose from.

A restaurant that evolves without changing

Akadimia Art Restaurant keeps its soul intact: respect for raw materials, love for cooking, and genuine hospitality. Nothing is left to chance—everything is tested, revised, enriched, perfected. That is why it remains one of Thessaloniki’s most distinctive restaurants.

In the heart of Agiou Mina, it continues to offer a dining experience full of emotion, art and Greek flavors—a place where you eat well, feel well, and remember that pleasure sometimes simply requires the right setting!

Tip 1: The kitchen operates daily except Monday (open on Mondays only on holidays), from 13:00 to 24:00.
Tip 2: On Fridays and weekends, it is recommended to make a reservation.