At 97 Themistokli Sofouli Street, on the eastern side of Thessaloniki, Nea Klimataria is a restaurant steeped in history, now run by the second generation of the Papadopoulou family.

Yet beyond its recipes, renowned spit-roasted specialities and carefully curated wine cellar, there is another element that makes it stand out – much like any establishment that has been deeply loved and has continued to offer exceptional hospitality for decades. Its second generation extends beyond the family itself, with many of its regular diners also carrying on their own family tradition of returning to the restaurant.

Nea Klimataria has managed to preserve its strong connection with tradition and hospitality while continuing to evolve, adapting both its approach and its culinary offering to the expectations of each new era.

The story of Nea Klimataria began on 17 November 1978, when the father and uncle of current owner Kalli Papadopoulou opened the original restaurant. Following their retirement, she took over the reins and, since 2018, has continued the family journey at Themistokli Sofouli Street, always with the invaluable guidance and experience of her father. The restaurant has received awards for both its cuisine and its wine cellar, including the Gourmet Awards Thessaloniki for three consecutive years (2006–2007, 2007–2008 and 2008–2009).

A second generation at the table

The passing down of tradition is not limited to the family behind Nea Klimataria. Many of its customers now represent a second generation, too. The children of people who once regularly dined at the original restaurant now return with their own families, while some guests were even baptised here as children and continue to choose the restaurant that was part of their childhood well into adulthood.

This is precisely what Kalli Papadopoulou wants to preserve: the warmth and familiarity of a table you know. In simple terms, tradition and hospitality lie at the heart of the restaurant’s philosophy. The aim is for every guest to enjoy honest, familiar food, with flavours they recognise and the same care and attention they would expect from a lovingly prepared home-cooked meal.

The same sense of continuity can be felt within the restaurant team, with several members of staff having been part of Nea Klimataria for many years, some dating back to the days of the original establishment.

The spit-roasted specialities take centre stage

In the kitchen, tradition remains alive through handmade preparations and familiar Greek flavours. The signature of Nea Klimataria is undoubtedly its spit-roasted meat, with kokoretsi and lamb taking centre stage – a style of cooking that is becoming increasingly difficult to find in the city.

The menu is complemented by a selection of grilled dishes and an array of handmade appetisers. Kaseri cheese croquettes, homemade dips, pastourma-filled pastries and feta with honey are among the tempting choices worth trying.

A salad of mixed leaves, Parmesan, croutons and balsamic dressing adds a more contemporary touch, bringing an extra dimension to the menu’s range of flavours.

You will also find delicious Greek-style cabbage rolls with egg-and-lemon sauce, filled with minced beef and herbs, vine-leaf dolmadakia, oven-baked giant beans, buttery couscous and their famous tsigerosarmas, as well as lamb sweetbreads – all dishes well worth discovering.

A wine cellar with a story

The wine cellar holds a special place at Nea Klimataria. It was a passion inherited from the current owner’s father and remains an integral part of the restaurant’s identity to this day.

Visible within the dining space, it features rare labels and mature bottles aged for more than 50 years, some of which are now difficult to find even in specialist wine shops or directly from the producers themselves. Alongside these treasures, the restaurant continues to offer wine by the carafe, which still has its own loyal following and makes an excellent accompaniment to the dishes on the menu.

The emphasis on wine, the consistency of the kitchen and Nea Klimataria’s long-standing presence have all contributed to its awards and distinctions, recognising a journey built on consistency and an unwavering commitment to quality.

A table for every occasion

With space for approximately 170–180 guests across its indoor and outdoor areas, Nea Klimataria also caters for private functions and corporate gatherings by arrangement.

Ultimately, perhaps the greatest secret behind its longevity is that Nea Klimataria has never tried to become something other than what it has always been. It preserves the flavours, recipes, people and care that have defined it over the years, while continually bringing them into the present – like a family table being set once again for the next generation.

Tip 1: The kitchen is open from Tuesday to Saturday, 13:00–23:00, and on Sunday, 12:00–18:00. The restaurant is closed every Monday.

Tip 2: Reservations are essential every Sunday and are also recommended on Fridays and Saturdays. On weekdays, there is generally greater availability for spontaneous visits.

Tip 3: You can view the full menu here.

Tip 4: You can also place your order through Wolt and e-Food.