After twenty years of presence in the heart of Thessaloniki, the iconic “Apallou” has come of age, been refreshed, and now wears its… Italian colors. Brothers Giannis and Giorgos Mitrakos, looking toward the new generation of dining, decided it was time to breathe new life into the beloved all-day bar restaurant on Mitropoleos Street. The result is Apallou Bar Ristorante Italiano—a vibrant space that blends Italian philosophy with the modern urban rhythm of the city.

This transformation is far more than just aesthetic. Apallou now has a renewed identity, built on two core pillars: the authenticity of Italian flavor and the premium quality of its ingredients, approached through a more “European” lens.
“We want to bring Italy to Greece and be different in everything we do,” say the owners—and indeed, from the first bite to the last sip, they succeed.
“Our goal is for Greeks to see Italian cuisine from a new perspective—to savor traditional recipes and understand the value of quality. And for Thessaloniki to have venues worthy of Europe’s greatest cities, so that neither locals nor tourists feel they’re missing anything,” they emphasize.

After all, the philosophy of the Apallou team (the same team behind Signiora Trattoria, Join, and Armonia Foods) is rooted in a company culture based on three pillars: healthy eating, Italian cuisine, and meat expertise. Their secret? They don’t do everything—they do specific things, and they do them well.

Italian tradition meets modern creativity

The kitchen bears the signature of Chef Thanos Pihas, who brings experience from a Michelin-starred restaurant in Tuscany. Chef de Cuisine Alexandros Tsompanoglou and restaurant manager Periklis Dimas complete the leadership team.

The menu honors both Italian tradition and modern culinary creativity, with bold twists and more “free” interpretations—including both Italian and American meat cuts.

The ingredients come directly from Italy: Caputo flour, Gragnano IGP pasta, Ferrarini cold cuts, San Marzano tomatoes, 24-month-aged Parmigiano-Reggiano—all demonstrating a commitment to quality and detail.

Doughs are a major highlight: pizzas with up to 72 hours of fermentation, sourdough focaccias, and fresh handmade pasta. Their Neapolitan pizza, a signature menu item, is made in the “canotto” style: thin in the center, fluffy and puffed on the edges, baked in a massive Italian oven that reaches 430°C. In their margherita, you’ll taste perfection, while the diavola with salame ventricina is a guilty pleasure worth indulging in again and again.

Pasta has its own power: from the simple and masterfully executed pomodoro e basilico to the authentic carbonara with rigatoni, every dish “shouts” Italy. If you prefer meat, try the saltimbocca alla Romana with prosciutto crudo and sage, or the polpette—beef meatballs with paprika emulsion that showcase the comfort side of the kitchen.
And you simply must try the classic cacio e pepe, completed tableside inside a whole wheel of Parmesan!

And of course, the grand finale: Tiramisu

The legendary tiramisu is served à la table, right before your eyes—featuring airy mascarpone cream, espresso dusting, and melt-in-your-mouth savoiardi. It’s a reason in itself to visit Apallou. The same goes for the handmade gelato, which changes flavor every 10 days and is also served in an interactive way.

A walk-in cellar and an Aperitivo Bar

The ambiance, featuring architectural touches by Zisis Papamichos, is stunning and adds to the overall experience. Red and green hues, a blend of marble and wood in the décor, and a walk-in wine cellar with over 200 labels—mostly Italian, along with selected Greek ones—invite you on a journey through international vineyards, through the labels themselves.

The bar—always a highlight since Apallou’s first day—continues to play a starring role, now with aperitivi and signature cocktails that perfectly complement every meal. Thessaloniki now has its very own little Italian salotto.

The curated wine list is overseen by sommelier Andreas Lagoudis, and wine and cocktail pairings are an integral part of the daily experience.

Looking toward the future

For those who remember the old Apallou, and for those discovering it now, it’s clear that this legendary venue in Thessaloniki has found a way to remain a favorite while continuing to evolve.

On the corner of Karolou Ntil and Mitropoleos, from breakfast until late at night, Italy and Thessaloniki sit at the same table—and engage in a creative conversation. And you’re invited to join in!

Tip: Apallou Bar Ristorante Italiano is open:

  • Monday to Thursday & Sunday: 09:00 – 01:00
  • Friday & Saturday: 10:00 – 02:00