A true lover of Greek gastronomy and high-quality ingredients, with over 30 years of experience in the food and hospitality industry, Yiannis Ziagas opened the restaurant “To Manitari” in 2010. Since then, it has become a staple in eastern Thessaloniki and has consistently remained on the list of the city’s top dining destinations. Now a landmark on Sofouli Street and a multi-award-winning venue recognized by guides such as “Athinorama”, “FNL”, and “Flag”, Manitari continues its steady culinary journey, offering more and more to its guests.

The owner’s vision, as he puts it, is “a new era in the dining scene,” and he remains committed to the evolution of the businesses under his direction. Over the past year, his ventures have expanded to include Plan G Catering, which focuses exclusively on tailor-made catering events and private cheffing, and Thessbao, a company he co-founded. His efforts reflect a passion for innovation and sustainable use of menu ingredients.

From day one, the menu has been curated by the multi-award-winning chef Dimitris Pamporis, who serves as Consulting Chef and oversees the menu annually. As an Executive Chef for other renowned restaurants across Greece and with an international reputation — including experience at Michelin-starred establishments — Pamporis brings with him not only technical expertise but also a deep love for Greek cuisine. With 12 Golden Chef’s Hat Awards, 14 Greek Cuisine Awards, 16 FNL Awards, and 4 Top Notch Awards, he shares his culinary philosophy with Manitari,
infusing it with excellence.

On-site, the restaurant’s own Chef Theodoros Kaloidis ensures that each recipe is executed to perfection.

A menu full of color and premium ingredients

Following its spring 2025 renovation, Manitari welcomes guests to its bright dining hall, unique decorative touches, and a refreshing terrace overlooking the tree-lined Sofouli Street. The high quality and value-for-money philosophy remain key components of the menu.

Dishes include standout creations like:

  • Tri-color quinoa salad with vegetables, cranberries, and a sweet mint lemon-oil dressing, served with grilled avocado, ripe grapefruit jam, and mousse of Verdikusas local cheese
  • Smyrna-style beef tartare, spiced tomato paste, fluffy mustard, and sourdough bread.
  • Fried lamb meatballs, stuffed with Kasseri cheese from Xanthi, paprika paste, and served with Rhodian olive bread.

Other flavorful options include:

  • Mushrooms à la Bourguignon with poached egg, cooked in Syrah wine, and topped with smoked Metsovo cheese foam.
  • Hilopites with sausage ragù from Tzoumagia, shiitake mushrooms, smoked paprika, and creamy Anevato cheese from Verdikoussa.
  • Cavatappi pasta with slow-cooked oxtail in red sauce and hot graviera cheese foam from Naxos.

From the meat dishes, highlights include:

  • Braised beef cheeks, served in a pot with potato ragout, potato foam, roasted chard, and a rich stew sauce.
  • Lamb picanha with balsamic glaze, thyme crust, celery root purée, grilled broccolini, and a mustard-seed raisin sauce.
  • Braised Iberico pork cheeks with pumpkin risotto cooked in Samos wine, Tsalafouti cheese, roasted king oyster mushrooms, and raisins.

In the seafood selection:

  • Fresh roasted meagre in olive oil, with bean purée and pickles, grapefruit marmalade, tarama (fish roe spread), and saffron fish soup sauce from Kozani.
  • Catch of the day, accompanied by baby lettuces, potatoes, lemon foam, and celery root purée — a uniquely flavorful sea-to-table experience you’ll only find at Manitari.

Vegan, vegetarian, and gluten-free dishes are consistently available, making Manitari a reliable destination for guests with specific dietary needs or preferences.

And for dessert — simply choose the one that suits you best from the inspired dessert menu!

Greek Wines & Signature Cocktails

The restaurant’s well-stocked wine cellar features a carefully curated selection of Greek wines, including whites, reds, and rosés from both established and boutique producers across the country. The wine list is regularly updated by sommelier Elina Dakanali to ensure perfect pairings with the food and to please even the most discerning wine lovers. Every bottle and glass served is meticulously selected to elevate your dining experience — and give you a reason to return.

As a recent addition, the cocktail bar — located on the outdoor terrace in warmer months and indoors during winter — has become a highlight of the restaurant. Here, guests can explore a fantastic range of cocktails and signature drinks, all crafted by mixologist Christos Konstantinidis.

A philosophy that brings recognition

To Manitari thrives on a philosophy of consistent quality, top-tier ingredients, and a frequently refreshed menu. The team’s customer-first approach ensures every guest leaves with new culinary memories.

At every step, the people behind Manitari seek to evolve — to go one step beyond the expected, injecting freshness and creativity into everything they do. And they succeed. With professional service, a loyal and experienced staff, an inspired menu, and loyal customers, Manitari continues to receive accolades — the most recent being the 2025 FNL Awards andGreek Cuisine Award from Athenorama.

At Manitari, every meal becomes an opportunity for connection, relaxation, and enjoyment. With the earthy vibes of Sofouli Street, the aromas of fresh ingredients, the excellence of Mediterranean cuisine, and warm hospitality, you’re invited to escape the everyday and share flavors and moments that become unforgettable.

Tips:

Tip 1: The restaurant is open daily, with the kitchen operating from 13:00 to 23:30.
Tip 2: Reservations are essentialon Fridays, Saturdays, Sundays, and other peak days like Thursday.
Tip 3: Manitari is also ideal for business meals, offering special set menus at a wide range of price points.