In recent years, Thessaloniki has made a strong entrance onto the European gastronomic map—and within this vibrant new scene, Signora Trattoria, which opened in October 2021 at the corner of Pavlou Mela and Palaion Patron Germanou, reminds us what true Italian tradition really means: authentic, homemade, and full of “mamma’s” touch.

Behind the venture are Dimitris Nousis as manager, and brothers Giorgos and Giannis Mitrakos. Signora Trattoria is the warmest result of their ongoing collaboration.

The inspiration came from travels across Italy and Europe, and from the realization that
Thessaloniki lacked a trattoria—a more traditional type of Italian restaurant with a rustic character and dishes just like an Italian grandmother would make: authentic carbonara with egg, perfectly puffed pizza crusts, vitello tonnato, arancini, burrata caprese.

The philosophy is clear: specialization.
“As in the rest of Europe, today’s customer wants to know why they choose a place—whether it’s for coffee, a bar, or Italian cuisine—and each venue must have its own authentic identity,” says Giannis Mitrakos.

A truly Italian menu

Signora Trattoria has now been operating for five years, with Chef Thanos Pihas at the helm. He is the one who ensures that every ingredient in the kitchen highlights its authentic Italian identity.

The space itself is elegant and welcoming, featuring wood, checkered fabrics, and the warmth that suits a genuine trattoria. The menu is structured just like in Italy: Antipasti, Primi, Secondi.

It includes comforting options as well as more refined traditional recipes, all made with imported Italian ingredients—from the flour to the Parmigiano and prosciutto. Among the standout dishes you’ll find beef milanese or escalope milanese, bistecca alla fiorentina, and handmade gnocchi tartufo.

Cold cuts are now increasingly prepared in-house, with the same care that defines every part of the kitchen’s operation.

The Wine List

The wine cellar is another key element. Signora Trattoria’s wine list strikes a balance between Greek and Italian vineyards, offering selections that perfectly complement the menu. From spritz and prosecco to grappa and aperitivo, every choice has its place in the overall tasting experience.

And of course, the desserts—tiramisu, cannoli, and artisanal gelato—act as a delicious journey through the narrow alleys of Italy’s cities.

For Giannis Mitrakos, hospitality is not just a business—it’s a way to offer experiences and bring people together. As a father of two, he views restaurants as an extension of home philosophy: care, quality, and consistency.
“We want both Thessalonians and visitors to find venues here that are on par with Europe’s best—so that we never feel we’re missing out,” he says.

And so, Signora Trattoria has already earned a special place in the heart of the city, rightfully ranking among its Top restaurants. Because as a truly rooted “Italian lady” in Thessaloniki, she invites us daily to a table full of history, authenticity, and flavor.