Since 1926, when Barba-Savvas Tokidis opened his first coffee shop in Kato Toumba, the Tokidis family has kept alive a gastronomic tradition that now reaches its fourth generation. This coming May, “Mavri Thalassa” in Kalamaria, the city’s top gastronomic destination, celebrates 100 years of history, a milestone honored with the same love for fish and seafood and the same dedication to the customer experience as when it all began.

At the heart of the restaurant are the people who have shaped its course. Alexandros Tokidis — known to everyone as Alekos — grew up beside his mother Olga, learning the secrets of spices and fresh ingredients as they prepared at home the meals that would be served in that first coffee shop. A true seafood expert, from the days he first selected fish and seafood at Kapani Market to the point where he came to know all their secrets, he is the “captain” of the kitchen.

Sonia Margaritou — Alekos’ wife — a worthy successor to her mother-in-law in cooking from a very young age, adds her own signature to the restaurant with dishes like her famous spinach pie and shrimp-stuffed vegetables, all cooked with mastery.

Finally, the couple’s son, Giorgos Tokidis, who joined the team in 2020 with studies in Economics and years of experience in the restaurant’s kitchen, contributes to the management and evolution of the customer experience.

Together with their long-standing staff, they ensure that every visit becomes a unique and complete gastronomic experience.

A set menu: A reference point for true seafood lovers

The set menu of “Mavri Thalassa” is a benchmark for seafood enthusiasts. Dishes that embody the unmatched freshness of the Greek sea, with emphasis on creativity and meticulous attention to detail.

From the exceptional handmade taramas, the Thermaikos shrimp — from the waters stretching from the Gulf to the coasts of Pieria and the Larissa region — to shellfish, crab, grilled or steamed or tomato-braised or carpaccio sea bream from Thermaikos, fish tartare, shrimp or langoustine tartare, lobster salad, mussels in the shell, bottarga, sea urchin, and grilled Atlantic scallops — everything is prepared with extra virgin olive oil, freshly squeezed lemon, high-quality salt, and carefully selected pepper from Greek producers and suppliers.

Appetizers include stuffed vine leaves (dolmadakia yalantzi), tzatziki, spicy cheese spread (tirokafteri), or an assortment of Greek cheeses that pair wonderfully with their wine list. Large fish such as red porgy, dentex, sea bream, sea bass, scorpionfish or John Dory, as well as pasta with shrimp, langoustine or lobster, complete the menu beautifully.

Unsurpassed, of course, is the restaurant’s famous fish soup — the “Mavri Thalassa” kakavia, a must-try at least once!

The kitchen, however, never stops experimenting. Made-to-order dishes such as fish fricassee, oven-baked fish plaki, tomato-braised sea bass with mushrooms, or king crab offer regular guests the chance to discover new flavors. This creativity springs from special events and tasting sessions, where chefs test and select customers’ favorite dishes.

Even dessert at “Mavri Thalassa” is a unique experience, with table-side presentation as a true ritual — and the options are genuinely one of a kind.

The wine cellar with over 300 labels

“Mavri Thalassa” also stands out for its impressive wine cellar. With over 300 labels, the restaurant’s Sommelier — the only restaurant Sommelier in the city — guides wine lovers through pairings that elevate every dish. Premium selections and new collaborations with international vineyards make this journey into the world of wine truly exceptional.

You will also find dessert wines, cognac, various spirits, grappa, ouzo and tsipouro, Greek retsinas, and beers.

The “Mavri Thalassa” experience

The restaurant’s team is a fundamental element of its success. “Mavri Thalassa” invests in staff training and care, fostering a warm and social atmosphere. Alekos and Sonia meet and converse with guests in the dining room, while the staff forms the core of the experience. The space, with 50 tables, is designed for comfort and maximum enjoyment, with attention to every detail and the magical view offered by its location on the seafront of Nea Krini overlooking the Thermaikos Gulf.

Celebrating 100 years

To mark its 100-year history, “Mavri Thalassa” is organizing numerous evenings and events this year. From special wine pairings, tastings, and tequila pairings to cigar events and parties with customers and staff, the series of celebrations for this historic milestone promises to be as flavorful as it is socially vibrant!

Located in a unique part of the city and with a kitchen that blends tradition and innovation, “Mavri Thalassa” continues to be a point of reference for seafood dining in Thessaloniki. It is a restaurant that respects its history, loves its ingredients, and places the customer at the center of everything. A true “ship” of flavors, celebrating 100 years and preparing to sail into new culinary seas!

Tip 1: The restaurant operates daily except Mondays (holidays and national celebrations excluded), Tuesday to Friday 14:00–01:00, and weekends 13:00–01:00 (the kitchen remains open until 23:30).

Tip 2: Reservations — especially on Fridays and weekends — are recommended for optimal service. Online same-day reservations can be made until 15:00. It is best to reserve only if you are certain of your visit, as demand is high.