On 5 December 2003, at number 7 Kouskoura Street in the heart of Thessaloniki, a truly original food spot opened its doors, destined to become part of the city’s culinary history for decades to come: Nterlikatesen.

From its name to its flavours, its philosophy and its relationship with its customers, the small, narrow shop quickly became one of the most popular spots of its time. Back then, souvlaki was somewhat overlooked by the city-centre food scene. Nterlikatesen set out to prove that a commitment to quality, fresh meat, long-standing partnerships with trusted suppliers and a stable, valued team could create exactly what every business hopes for: a loyal customer base, with one generation following the next and the children of those who first discovered the place as teenagers returning years later and choosing it just as instinctively.

Today, now at number 3 on the same central street, in a larger space with plenty of room for dine-in, it continues to lead the way in the city’s street food scene.

At Nterlikatesen, quality is guaranteed across the board: from the meats, cheeses and vegetables to the ingredients as a whole, and of course the service. The average member of staff has been part of the team for 15 years, while more than two decades of daily interaction with customers have strengthened the relationship of trust built over the years.

Names that stay with you, flavours you come back for

The originality Nterlikatesen brought to the city from the very beginning was, of course, reflected in the names on its menu. From the now-classic “Dikavalo” and “Kapotenio” to the “Apache” – its buffalo soutzouki – “Hai Hui”, “Souvlouri” and the intriguingly named “Akatanómasto”, there is plenty to keep things interesting. Then there are its distinctive fresh, baked potatoes, known as “Kastanates”, served with feta sauce and sweet paprika powder. Every creation has its devoted fans and guarantees that you’ll never get bored of the menu.

Classic favourites still have their place

Naturally, all the classic choices are here too: traditional chicken or pork souvlaki, made according to a traditional recipe; the “Hamborgini”, burgers, beef patties, kebab, Joumagia sausage and the all-time favourite Cypriot halloumi, as well as Nterlikatesen’s mushroom souvlaki. Tempting sauces and refreshing salads complete the menu.

From teenage years to the next generation

Nterlikatesen has become a true Thessaloniki institution and a constant presence in the city centre. It is the kind of place that brings back memories of our teenage and early adult years, and of the first time we saw souvlaki given a name and its own personality. Above all, it is a business that has never let us down when it comes to delivering an honest balance between quality and price.

From number 7 to number 3 on Kouskoura Street, Nterlikatesen has grown in the very same location, alongside the generations of friends who have made it their favourite. And thankfully, it continues to thrive and grow.

Tip 1: The restaurant is open Thursday, Friday and Saturday from 12:00–02:00, and Monday, Tuesday, Wednesday and Sunday from 12:00–01:00.

Tip 2: From Tuesday to Saturday, between 14:30 and 22:30, it offers its own delivery service, with special discounts available. Alternatively, throughout the week, from 12:00 until late, you can order your Nterlikatesen favourites through e-food, Box and Wolt.