Kritamos or Rock Samphire. The coastal plant, which reaches our dishes from the rocks, giving its characteristic salty taste, like a “caress” from a wave. At Kritamos Meze-Bar, on 38 Tirolois Street, in Toumba, next to the PAOK Stadium, this ideal mezes (small dish) for tsipouro has its rightful place.

You will find it in salads or as a pickle, in a menu characterized mainly by seafood, fresh and seasonal flavors and for which the Chef is inspired, depending on the day and its available products.

The Kritamos Meze-Bar, which “smells” of the sea and island atmosphere, exudes relaxation and a friendly mood and is preferred by people of all ages, who know how to enjoy their tsipouro or a glass of wine of their choice, completes four years of operation this year.

Its philosophy revolves around the concept of meze and the menu includes, on a daily basis, fresh fish and a wide variety of handmade proposals, together, of course, with all the classic dishes of a meze-bar.

A menu that is constantly updated

From the sought-after sea bass carpaccio, which everyone must try and the tartar or ceviche that you will find every day, as well as trachanoto (with ingredients that change according to the seasons, mushrooms in winter and tomato in summer) – a dish that highlights the traditional Greek cuisine, which the people of Kritamos love so much – to steamed sea bream fillet, tuna fillet (with carrot cream and lentil salad) and fresh seasonal shellfish such as oysters or callista-chione, the menu is enriched every day with new dishes that are truly original .

Meniere tongues with butter and capers, crushed potatoes fried in their skins, cod fillet bianco (with potato, lemon and garlic), shrimp Bolognese in pasta, crevalle jack (i.e. yellow horse mackerel) with vinegar, rosemary and garlic, are some of the excellent menu suggestions.

In addition to the above, handmade pickles, salads, fava beans and taramas, legumes and salted fish, such as bonito, Atlantic chub mackerel, but also the classic marinated anchovy, are handmade options to accompany your tsipouro, prepared exclusively by the team of the kitchen.

The seafood flavors are complemented by a few selected meats, such as meatballs, chicken dishes and of course sausages, ideal for tsipouro.

Variety in the cellar

The cellar hosts a selected list of wines, exclusively from Greek vineyards, while among the abundant selections in tsipouro you will also find some aged proposals, grape spirits, etc., for more refined meals.

A “tight-knit” team

The original team of three owners, Giorgos, Samson and Stavros who opened the store, grew, got enriched and works more closely than ever.

You will find them there, every day, willing to talk to you and introduce you to the dishes on the menu and the selected spirits of the cellar.

A space of “emotions”

For Chef Giorgos, “Kritamos” is spontaneous, it is “emotions”. It is a place where everyone loves what they do, puts their best foot forward and tries to serve as many people as they can, so that their restaurant becomes a hangout where you can enjoy good and value for money meals, on a daily basis.

For us, it is definitely worth adding to your choices and becoming a destination for meals that are really worth it!

Tip: “Kritamos” works primarily with bookings. The meze-bar is open every day from 13.00 to 23.00 (on Sundays it may close earlier) and every Monday, it remains closed.