17 Pavlou Mela str., City Center, Thessaloniki Since July 2026, the centre of Thessaloniki has welcomed an exciting new culinary destination that is raising the bar for modern street food. Located at 17 Pavlou Mela Street, Flambé is the latest concept from Nikos Koukoudis, a highly experienced chef and entrepreneur whose decades in the hospitality industry have shaped a philosophy built on quality, expertise and genuine passion for food.
More than just another takeaway, Flambé was created to demonstrate that street food can deliver exceptional ingredients, generous portions, authentic flavours and outstanding value for money. Designed to appeal to diners of all ages, the menu combines carefully selected produce with skilled cooking techniques to offer something for every palate.
A chef with decades of experience
Nikos Koukoudis has been working professionally in the hospitality industry since 1999. He owns a successful catering company in Pieria, recognised for operating under an ISO-certified quality management system, reflecting his long-standing commitment to consistency, organisation and high standards.
He is also a partner at Karasimou Estate in Pieria, a multi-purpose venue combining a winery, restaurant and event space, renowned for hosting weddings and a wide range of private celebrations. Throughout his career, he has gained extensive experience across every aspect of gastronomy, while also sharing his expertise as a Head Chef instructor at a culinary college, mentoring the next generation of hospitality professionals.
At Flambé, Koukoudis personally oversees every aspect of the menu, ensuring that each dish reflects his culinary philosophy: bold flavours, premium ingredients, generous portions and accessible prices.
Street food elevated with the art of flambé
What truly sets Flambé apart is the cooking technique that inspired its name.
Flambé is one of the most theatrical techniques in professional cooking. A small amount of alcohol is added during preparation and briefly ignited, producing a dramatic flame while enhancing the aromas and flavours of the ingredients. As the alcohol burns away, it leaves behind rich, caramelised notes that add remarkable depth and complexity.
At Flambé, this technique is applied with precision and expertise, transforming every dish into an experience that combines visual theatre with exceptional taste and uncompromising quality.
The kitchen draws inspiration from traditional Greek cuisine while embracing creative influences from international gastronomy. The result is a menu that strikes a balance between comforting classics and contemporary flavours, offering everything from hearty meat dishes to gourmet sandwiches, all prepared with the same attention to detail.
Signature dishes already winning loyal fans
Even in its first weeks of operation, Flambé has developed a number of customer favourites.
Among the standout dishes are the famous Grandma’s Meatballs, a nostalgic recipe that captures the warmth and flavour of traditional Greek home cooking. Juicy, light and packed with herbs and seasoning, they have quickly become one of the restaurant’s signature dishes.
Equally popular are the restaurant’s tigania dishes, available in a variety of flavour combinations including Traditional, Sweet & Sour, À la Crème, BBQ, Caesar and Stroganoff. Guests can choose from chicken, pork, sausage or beef fillet, creating countless combinations to suit every taste.
Another customer favourite is “Koubaroula”, a unique gourmet sandwich served in the restaurant’s own freshly baked brioche, transformed into a rich French toast-style bun and filled with succulent chicken thigh and a refreshing yoghurt sauce. The result is a delicious combination of comfort and creativity.
Quality begins with the ingredients
At Flambé, quality is never compromised.
All meat is sourced from carefully selected local producers in Pieria, ensuring exceptional freshness and flavour while supporting Greek agriculture and regional suppliers—an approach that lies at the heart of Nikos Koukoudis’ philosophy.
Guests can complement their meal with a carefully selected range of beers or organic wines from Karasimou Estate, chosen to pair perfectly with the menu and enhance every dining experience.
A welcoming space in the heart of the city
Flambé offers both indoor and outdoor seating, providing a comfortable setting whether you’re grabbing a quick lunch or enjoying a relaxed meal with friends.
Its contemporary interior, friendly atmosphere and efficient service create an inviting environment for any occasion.
Delivery service is also expected to launch shortly, making Flambé’s distinctive flavours available throughout Thessaloniki.
Bringing together years of culinary experience, technical expertise and a genuine passion for great food, Flambé represents the natural evolution of Nikos Koukoudis’ career in hospitality. With premium ingredients, expertly executed flambé cooking, generous portions and affordable prices, it aims to become one of Thessaloniki’s leading street food destinations.
For anyone looking to experience street food with real character, creativity and a touch of theatre, Flambé delivers exactly that—and a little fire as well.
