A few meters from the wave, on the beautiful coastline of Kalamaria, where boats dance on the water and seagulls become part of the everyday scene, the restaurant “Gialos” continues for the 20th year its successful course in the catering industry – and with a new chef at the helm of the kitchen.

The hospitable restaurant, which has become synonymous with authentic, simple and full of flavor seafood cuisine, takes another step forward, passing the baton of the kitchen to Petroula Xeli, a Chef who knows “Gialos” like few others: she has been working at the restaurant since day one and her course over the years is living proof of what consistency, knowledge and love for cooking mean.

Authentic seafood menu

With full responsibility for the kitchen, the new Chef maintains the philosophy of the menu as it is: simple and honest, without unnecessary frills, cooked with passion and based on fresh ingredients of excellent quality.

Mediterranean cuisine here is presented in its most authentic version – fish and seafood are always the protagonists, with the menu inspired by the sea that stretches out in front of its tables.

What to try if you go to “Gialos”? The excellent shrimp spaghetti, the ceviche or seafood carpaccio and of course the artfully grilled fresh fish.

The delicious steamed or fried mussels, the grilled or fried squid, the grilled octopus, the fresh small fried fish and of course the various appetizers, from the handmade spreads, to the freshly cut fried zucchini, the eggplant salad, the cool, rich salads.

What to drink? Of course ouzo or tsipouro, ideal for accompanying seafood, beer and selected wines, depending on your preferences.

From the beginning to today, a success story!

“Gialos” does not only stand out for its food. It is a true success story of people who started from the ground up, worked hard and managed to build something timeless. Babis Arvanitopoulos and Alexis Pechlivanidis met while working at a hotel in Kastoria, reconnected by chance in Thessaloniki and decided to join forces by opening “Gialos” in 2004 on Nikolaou Plastira Street – a place that was then starting almost from scratch.

Over time, their children, Sarantis and Kostas Arvanitopoulos, joined the team, strengthening the family atmosphere and maintaining the stable values ​​of care, personal contact and daily presence in the space.

“Gialos” has never relied on fashions or trends. On the contrary, it was built on relationships of trust – both with customers and with the team members and suppliers. Staff members have been working there since 2004, most customers have become friends and the quality of the raw materials is the result of long-term stable collaborations.

Sea on the plate and in the heart

The “Gialos” restaurant is ideal for meals by the sea, thanks to the magnificent view it offers of the Thermaikos Gulf throughout the day, attracting a lot of people throughout the week and having acquired, for eleven years, its fanatical patrons.

Its location, with a view that takes you on a journey, is a promise in itself, but what keeps people here, beyond the idyllic image and the food, is the sense of familiarity. The friendly service, the relationships built over the years, the aroma of the sea on the plate.

The sunflower oil, the extra virgin olive oil, the fresh fish, the selected seafood, the vegetables from small producers – everything converges in what makes “Gialos” stand out: to offer the sea on your plate and the feeling that you are at home, a breath away from the liquid element and the magnificent sunsets.

With a new “leader” in the kitchen, but with the same stability and quality that has always characterized it, “Gialos” continues to be a point of reference in Aretsou and Nea Krini. And perhaps, this is its real secret: to remain authentic in a world that is constantly changing.

Tip: Reservations are recommended, especially on Fridays and weekends.