The “Ouzeri – To Yenti” in Eptapirgio, directly opposite the entrance to Yedi Kule, has been in operation for 32 years and is the ideal place to enjoy meat and seafood, at the highest point of the city.

Eptapirgio was the Acropolis of Thessaloniki, constituting a real fortress for the inhabitants, in case of attacks and raids by their enemies. Built on its highest point precisely to oversee the entire city, but also to control enemy ships when they approached.

The place where the “Ouzeri – To Yenti” is located is historical, since, during the function of the current monument as an Ottoman prison once, the relatives of the prisoners used to pass by there every day, while a tour a little further offers at the same time an impressive view of the whole city.

The building itself where the “Yenti” tavern is housed also has a long history, since it was opened in 1935, initially operating as a bread station and then as one of the most famous grocers of the time, until it became, in the 90s and then the restaurant it is today.

Handmade small dishes

Nowadays, the “Ouzeri – To Yenti” opens at 11 am every day and offers us from small handmade dishes, made exclusively on site, to fine meat and fresh fish and seafood.

The cuisine is, basically, traditional Greek, Mediterranean, slightly modern and is aimed at those who want to know and taste authentic flavors.

Dolmadakia, cheese bites, aubergine croquettes, pasturma bureks of Drama and sujuk of Caesarea, grilled aubergine, selected cheeses from Lemnos, Metsovo, Imathia, Kastoria, all local products, are just some of the delicious appetizers that appear on the tables of “Yenti”, while there are also legumes, oily and cooked, for anyone who wants a more “homemade” cuisine.

Delicious meats, fresh seafood…

Among the meats, the veal with aubergine, the fried lamb and the pork shank in the oven stand out or the osombuko, beef shank, which melts in the mouth, while in winter, every day, the menu also includes juicy, stewed wild boar.

The seafood, in which the quality is guaranteed, includes delicious mussel pilaf, cuttlefish, grilled octopus, grilled or fried squid, crispy shrimps, all ideal especially for spring and summer but also for periods of fasting.

In the most “extraordinary” small dishes, marinated anchovy a la Yenti, tsirosalata with oil and vinegar, boiled veal tongue.

…accompanied by music

Pure flavors of traditional Greek cuisine, regularly accompanied by live Greek music. Mainly in the evenings, with folk and rebetika songs, they add sound and color to the atmosphere, with the merriment lighting up the tables, accompanied by the selections from the wide variety of Greek wines, tsipouro and ouzo, offered by the tavern.

At the end of each meal, handmade semolina halva, sweet quince, caramel cream, panna cotta, traditional syrup-soaked sweets, Armenonville, a variety of flavors and aromas await you, to leave the best aftertaste of everything you’ve tried.

Well-cooked, home-made recipes, which take you back to taste memories, in a warm environment, traditionally decorated with pictures on the walls from Old Thessaloniki, with mosaics by Elsa Tsitouridou, wood painting by Vassilis Mameas of the Greek tradition of Theofilos and engravings, such as and a shadow theater by Karagiozis.

Just as befits a small, traditional restaurant, with the “smell” of a traditional koutouki, which its customers choose and love for its beautiful atmosphere and delicious dishes.