10 Andrianoupoleos Street, Harilaou, Thessaloniki In a beautiful and warm place, on 10 Andrianoupoleos Street, in Harilaou, one of the best restaurants in the city, “Fýtra”, has been operating since June 2022, a resto that has become known as quickly as few outside downtown areas of Thessaloniki. By opening it, Chef Giorgos Antoniadis made a dream come true, creating the space he always wanted, in order to leave his own culinary mark on the city’s culinary map.
“Fýtra”, is a place that was built with dedication and hard, personal and team work, with love and honesty towards customers and an absolute value for money destination, which became beloved from the first days of its operation. The good and well-prepared food, the impeccable and friendly service, the humility of its people and of course, the well-kept restaurant area, have ranked it among the best in Thessaloniki and have made it known to gourmets everywhere, by foodies who visit it from the first moment, to the locals, who are lucky enough to have such a good restaurant next to them! Even though it is not located in the center, where restaurants of its scope usually flourish, “Fýtra”, very soon became a point of reference for delightful dining encounters.
The restaurant that came and “rooted”
The name “Fýtra” symbolizes something that “will … take root”, but also “origin” and if nothing else, it was … lucky!
Delicious, simple cuisine with fresh ingredients and Greek aromas, ten tables all inside, a small basic menu, with plenty of dishes of the day on the blackboard and hearty portions, are the basic “ingredients” of “Fýtra”.
George, a graduate of the Galaxidi Cooking School, has been cooking since he was 16. His resume includes five-star hotels in Halkidiki and Crete and well-known restaurants in Thessaloniki and the country and now he is traveling his own dynamic, unique path, with “Fýtra”, contributing significantly, with his own venture, now, to the culinary map of the city.
With love, he has created a minimal, simple and doll-like space, with pale touches, black and white table seats – white is characteristic – and a large blackboard, which updates daily, about the dishes of the day.
Creative dishes, full of substance
The latter, like all the dishes on the main menu, always fulfill a basic goal: delicious and well-cooked food, based on Greek and Mediterranean cuisine, enriched with the most modern techniques, which the Chef uses to perform at their best, together with his team, in terms of what he means, as “good food”.
Dishes full of essence, with a contemporary mood, which are not confusing. Quite another: they move even the most difficult customers. The creativity in his cooking is as much as it takes to bring out the characteristics of the ingredients and his modern techniques, as a result of years of experience in the kitchens, which contribute to the excellent end result.
Small, but comprehensive menu
The cooking at “Fýtra” moves according to the seasonality of the ingredients, which are as fresh as possible. The restaurant’s menu is small, but it still offers wonderful flavors of Mediterranean and Greek cuisine, with a more modern twist.
The gnocchi with pork leg and crispy prosciutto, the lemon risotto with asparagus and tomato confit and the steamed shrimps with feta cheese and basil stand out among the proposals.
The most summery flavors, which you will still find on the menu, include sea bream fillet with mashed avocado, Beluga lentils and fried kritamos, as well as the Chef’s favorite dish, eggplant meatballs with bean puree, onion chips and chive oil.
The kritamos salad, with dakos, cherry tomatoes, olives and feta cheese, as well as the mesclan with strawberry, Andros volaki and caramelized hazelnuts, are among the flavors on the blackboard, which you should definitely try.
Soon the menu will change, turning to more autumnal flavors and signature dishes, such as beetroot salad with apple puree or “stithoplevres”, ideal with a glass of red wine, as the weather changes.
In a visible area, the restaurant’s cellar includes some of the finest proposals of wines and tsipouro from Greek Estates and producers and its team is there to help you make the best pairing with your dishes.
Word of mouth…
“Fýtra” has been characterized as one of the best gastronomic destinations, with rave reviews from its customers, who speak of excellent tastes that they had not tasted in Thessaloniki for a long time. We will definitely confirm!
Hurry, as the tables are usually full!
Tip 1: The restaurant is open Tuesday to Saturday 13.00 – 23.00 and Sunday from 13.00 – 19.00. Every Monday, it remains closed.
Tip 2: If you don’t want to dine on site, you can order the dishes you like and pick them up from the store to enjoy them at home.
