Kreotechneion Laskarelli is a place that redefines the relationship between people and meat, inviting every customer to discover it from a fresh perspective. Located at 61 Kavkassou Street in Kalamaria, it is the creation of Nikos Laskarellis, who has transformed the traditional butcher’s shop into something much closer to a contemporary culinary workshop.

Here, three generations of family tradition come together with professional training, international experience and creativity, united by two fundamental principles: quality meat and respect for the person who will ultimately serve it at their table.

Three generations of expertise

Coming from a family with three generations of butchers, Nikos Laskarellis grew up surrounded by the profession. The family business, which combined a butcher’s shop with a pig-farming operation, was his first real school.

His studies in Animal Production at the American Farm School of Thessaloniki, followed by hands-on experience at every stage of the meat supply chain – from slaughterhouses and meat markets to processing, retail and wholesale – gave him an unusually comprehensive understanding of the industry.

His professional journey continued with specialist training in French butchery techniques at the French Butchers’ School, as well as his role as a Bovillage Ambassador.

Perhaps the most significant international recognition of his expertise came in 2024, when he achieved 4th place at the World Butchers’ Challenge in England, during Greece’s first participation in the competition.

Today, Nikos also teaches at the Butchers’ School and serves as Vice President of the Hellenic Butchers’ Guild, of which he is a founding member.

“Honest selling”: knowing what you are buying and eating

The philosophy behind Kreotechneion Laskarelli, which Nikos runs together with his wife and business partner Stavroula, can be summed up in two words: honest selling.

Whole carcasses are carefully utilised, while every cut is prepared in front of the customer and tailored to the way it is going to be cooked. After all, there is no one-size-fits-all approach to meat: a cut destined for a casserole is very different from one intended for the grill or a demanding BBQ.

And the service goes well beyond simply making a sale. Customers are given advice on the meat’s origin, the cut, the most suitable cooking method and how to make the most of each piece.

The philosophy is simple: a good butcher should provide more than a piece of meat – they should also provide the knowledge needed to cook it properly, enjoy it fully and get the best possible use from it in the home kitchen.

A display counter designed to inspire

If there is one feature that definitively sets Kreotechneion apart from the conventional butcher’s shop, it is its impressive display counter.

Around 38 varieties of handmade meat preparations are regularly available, while the selection evolves throughout the year, changing with the seasons, festive occasions and the team’s latest ideas.

Nothing here is simply “ready-made”. Everything is prepared in-house on a daily basis, with the same attention to detail that defines the shop as a whole.

Among the customer favourites are beef tigania – bite-sized pieces of beef prepared for the pan – as well as mutton burgers, handmade sausages filled with graviera cheese and sun-dried tomatoes, pork stuffed with truffle and feta, handmade pork croquettes and popiettes filled with mushroom mousse.

And because seasonality naturally shapes the menu, the selection is constantly evolving. Festive roulades and stuffed turkeys make an appearance during the holidays, while kontosouvli, kokoretsi and a variety of special oven- and BBQ-friendly creations feature throughout the year.

Exceptional Greek and international ingredients

The foundation of Kreotechneion Laskarelli is Greek meat, sourced through carefully selected partnerships with trusted producers.

Alongside these local products, however, the shop also offers premium cuts from around the world, including exceptional meats from Japan, the United States, Australia and Spain, for customers looking to explore something beyond the familiar.

Rib-eye, Porterhouse, Tomahawk, T-bone and dry-aged cuts, together with more unusual speciality cuts, can transform a home-cooked meal into a small-scale steakhouse experience.

One of the shop’s signature specialities is its celebrated mutton burger, while the wider selection extends far beyond meat.

The experience is completed by a carefully chosen range of deli products and collaborations with small Greek producers, including sauces and burger accompaniments, Kerkini buffalo products and Aspik cured meats.

In other words, you may walk in intending to buy a single cut of meat and walk out with almost everything you need to put an entire feast on the table.

A concept that never stops evolving

Tastings, new collaborations, seasonal creations and a constant search for exciting new products are all part of everyday life at Kreotechneion Laskarelli.

Collaboration with a chef and a food technologist further strengthens this commitment to innovation, while regular tastings give customers the opportunity to discover and experience new creations first-hand.

For Nikos Laskarellis, butchery is not a static craft. It is a profession that evolves alongside the modern consumer – and Kreotechneion is his response to this new era.

Because exceptional meat is about far more than the raw ingredient. It requires knowledge, skill, imagination and a professional who genuinely understands the craft.

Tip: The shop is open Monday, Wednesday and Saturday from 08:00 to 16:00, and Tuesday, Thursday and Friday from 08:00 to 14:00 and 17:00 to 21:00. Opening hours may vary according to seasonal and festive requirements.