At 23 Agamemnonos Street in Evosmos, the meze restaurant “Dardana Florina” has been opening its doors daily since the summer of 2022, welcoming you to authentic, tasty, and carefully prepared meals—just as every everyday meal should be.

Three siblings—the Vassiliadis siblings—with extensive experience in cooking, food service, tourism, and hospitality, have managed to create a place that attracts more and more people, focusing on the essentials: food, atmosphere, and good company.

Of the three siblings, Evi studied Tourism Management at the TEI of Larissa and worked for years in major hotels such as the Grande Bretagne, before transferring to London within the same company. She then worked in major hotels and restaurants, serving as Manager of The Churchill Bar and at the Hyatt in London—where she managed the bar and the cigar terrace—and was nominated for three consecutive years as one of the best Bar Managers in Great Britain. She has also studied Culinary Arts and has training in cigars, spirits, and winemaking.

Savvas studied Culinary Arts in Thessaloniki, worked for years on the Greek islands, and later in five-star hotels in England as well as in a well-known Japanese restaurant there.

Anestis studied Tourism Professions and then worked at a resort hotel in Germany and at a hotel bar in the Canary Islands.

A popular eatery, a purely Greek endeavor

When their sister decided to return to Greece with her family and open a neighborhood, welcoming meze restaurant in her area, the brothers also decided to return and contribute. Thus, at “Dardana Florina” you will find a family collaboration and an effort to create something purely “Greek,” which quickly flourished.

The core philosophy of the Vassiliadis siblings is to address everyone—creating a popular spot in a western district of the city. After many years of experience abroad, they realized such places were missing from Thessaloniki: places where guests feel comfortable in every situation—whether with family, friends, or even in work clothes, stopping by for a break from work.

The goal is twofold: on one hand, well-cooked, carefully prepared, authentic meals; on the other, a good time for everyone—both in terms of flavors and in the unpretentious, relaxed atmosphere, the clean environment, and good company.

Honoring the culinary tradition of Florina…

Located on the site of the former café “Florina,” which operated here since the 1960s, “Dardana Florina” honors tradition by continuing to offer products and recipes from the Florina region, such as kebabakia, giant beans, and of course Florina red peppers—even though none of the people involved are originally from that area!

Florina peppers, in particular, a PDO (Protected Designation of Origin) product, appear in many menu options, such as Politiki-style stuffed Florina peppers in winter or pickled ones in summer—an effort to preserve the “essence” of the original name and connect it to the history of the place.

…and of the whole country

Of course, the menu doesn’t stop there. The meze restaurant as a whole is based on classic Greek meze, and its core concept is that it’s for everyone.

You’ll find everything from Volos-style meze—five different dishes with tsipouro or on their own—to handmade beef meatballs, beef liver, their “sinful liver” pan-fried with onions—undeniably a crowd favorite—and many other meat options.

Depending on the season, you’ll also find fresh fish and seafood, such as fried anchovies, garlic shrimp with butter and white sauce, and shrimp saganaki with fresh tomato sauce.

Among appetizers and cured dishes, standouts include handmade tzatziki and kopanisti, marinated anchovies, zucchini fritters, and the classic Santorini fava with caramelized onions.

Also noteworthy are the hand-cut, freshly fried potatoes cooked in sunflower oil, which receive special attention—daily production is high because customers ask for them so often! After all, that’s the goal at “Dardana Florina”: to dine as if you were at home, with full confidence in the cooking.

Be sure to try the “Dardana” salad with mesclun, beet greens, sautéed mushrooms, kefalotyri cheese, and balsamic vinegar, as well as their new salad with grilled manouri cheese, honey, and walnuts. In winter, you’ll find seasonal salads, while during fasting periods, the lentil salad and black-eyed peas are especially enticing.

The cellar includes an excellent variety of tsipouro and ouzo—with at least 30 different labels—as well as retsina and many Greek and international beer labels.

A place for everyone

Just three years after its opening, the meze restaurant welcomes customers of every background and profession, all seeking the same thing from a dining space: food that smells like “home.” Beyond local residents, you’ll meet people from all over Thessaloniki, as well as many visitors, since the 5-star Grand Hotel Palace is located nearby.

Maintaining the style of the good old Greek meze tavern of the ’80s while also appealing to younger generations, “Dardana Florina” is loved daily by more and more people. Soon, its cellar is expected to expand, along with a second space to serve even more guests. In our opinion, a visit is a must—you’ll want to come back again and again!

Tip 1: The kitchen operates Tuesday to Saturday, 12:00–23:00, and Sunday, 12:00–20:00.
Tip 2: Especially on weekends, it’s best to make a reservation, as the venue fills up early.
Tip 3: “Dardana Florina” is also available for wedding celebrations or other receptions, provided you inform them in advance of the number of guests.