In 2013, the Tarnikas brothers started the well-known “Pepper” on the beach of Thessaloniki. An all day and night bar, which over the years not only adapted to the needs of the Greek market, but evolved, to the point where it now sets modern trends.

In the context of this development, in 2017 the “Backroom”, a meat-eating concept, with Chef Sakis Papadakis, made a dynamic appearance in its back space. Italian and Argentinian cuisine characterizes the dishes, with specialization in the selection and management of unique cuts of beef, with countries of origin mainly Australia and America. Aging takes place in the specially designed space with the most modern methods. The harmonious combination of a top restaurant with the atmosphere of a modern speakeasy bar, makes “Pepper & Backroom” a unique multi-venue, ideal for any time of the day.

“Pepper & Backroom” includes: the outside area, literally a breath away from the sea and with a view from the White Tower to the Port, a unique restaurant area, with low-beat music and lighting, which elevates the experience of every meal. At the same time, the bar area, perfectly neat, with a huge variety of spirits and wine list, with selections from Greek and international vineyards. Finally, on the floor, the balcony. An independent space, which operates exclusively upon reservation and is ideal for all kinds of private events (e.g. corporate events, birthday parties, after wedding / baptism lunch, etc.)

Every day, from morning until late at night, you will find freshly ground coffee, breakfast and brunch, music from around the world, signature cocktails and spirits with magical siders to accompany them, combined with a truly magical space decorated with wood, iron and leather, which helps you escape from everyday life.

The menu

“Pepper & Backroom”‘s greatest strength is its expertise in selecting and managing unique cuts of beef, mainly from Australia and America. It was the first to bring to Thessaloniki the aging of meat with original Dry Ager refrigerators, in its specially designed meat treatment area, where you can also take a guided tour.

The renewed menu for the summer of 2023 contains one of the most complete brunches, with organic eggs, fresh dough and pancakes, up to cool salads and fresh handmade pasta.

Proposals such as ceviche arte – with thin, marinated skins of aged Black Angus fillet and black grape carpaccio, the closed meat pie or the Argentinian shepherd’s pie, present flavors that you won’t find anywhere else in Thessaloniki.

In the main dishes, in addition to fresh pasta, proposals for risotto, potato gnocchi, as well as a series of burgers, complete the basic proposals of the menu, which is completed with premium and extra premium cuts, from Tomahawk and T-Bone, to Bisteca Fiorentina , Picanha steak and Japanese C.Ribeye Wagyu.

The cellar

The excellent meats and the other suggestions of the menu are accompanied by the varieties of wines also from Italy and Argentina and from the rest of the world, as well as the list of signature cocktails.

A special experience

In the most representative part of the city, in the heart of the center, “Pepper & Backroom” offers one of the most unique gastronomic experiences, a place where we can find everything we are looking for, in daily pleasures of drink, coffee and tasty dishes, right next to the sea!

Tip 1: The all day bar restaurant operates from 09.00 – 02.00, with breakfast and brunch served between 10.00 – 14.00 and the kitchen operating from 12.00 until 23.30.

Tip 2: If you want to visit the balcony of “Pepper & Backroom”, you should definitely make a reservation. It is available for any type of event / corporate event (meeting, lunch, dinner). For your best service, it is recommended to reserve the rest of the space as well.