The “Themis” ice cream shop at 69 Ioanni Passalidi Street, on one of the main streets of Kalamaria, is one of the few establishments in the wider area that has been operating for nearly 70 years, and certainly one of the very few in Thessaloniki that has functioned as a dedicated ice cream parlor for so long, with craftsmanship passed down through generations.

Those who grew up in Kalamaria from the 1960s onward know that every spring and summer, some of the finest authentic ice cream flavors await them—from the first six classic flavors created by grandfather Themis Asmas, to the 42 flavors later produced by his son Panagiotis, and now the 54 flavors carefully maintained daily by his grandchildren.

The “Themis” ice cream shop is a living cell of Thessaloniki’s gastronomic history.

It all began in 1957 when grandfather Themis Asmas, armed with passion and a manual machine, started creating his first six classic flavors: cream, chocolate, strawberry, kaimaki, pistachio, and mocha.

In 1991, the baton passed to his son Panagiotis, who modernized the shop in 2002, gradually reaching 42 flavors through continuous experimentation and dedication.

Today, the third generation—grandson Themis (with studies in Chemistry) and his sister Athina (Agronomist)—continue writing the history of this now historic space, having expanded the options to 54 flavors while keeping the “soul” and core philosophy of the workshop intact. After all, they “grew up” in this world of ice cream!

Flavor, structure, texture: The triptych of good ice cream

The success of “Themis” remains unwavering, thanks to the uncompromising triptych inherited from the grandfather: Flavor, Structure, Texture. For him, and now for his grandchildren, a good ice cream artisan is one who maintains balance in these three aspects—and they follow this principle diligently.

In the workshop, located just behind the store, production is a 13-hour daily ritual. The process starts with pasteurization at night, followed by the necessary maturation of the base, and the production line begins at 6 a.m. Using fresh cow’s milk and sheep’s milk for kaimaki, without pre-made pastes but with pure ingredients, the result is an authentic gelato—as Italians would call it—with a rich texture and a “warm” mouthfeel, free of microcrystals, allowing the flavor to shine in every bite.

Tradition meets today: The new flavors

While father Panagiotis and mother Xanthippi continue to make handmade ice cream treats and cakes, the children evolve the ice cream with scientific precision. Each year, the display surprises with bold new combinations.

What should you try on each visit? Coffee lovers will be delighted by the Biscoff Espresso Stracciatella, a new creation with natural 100% Arabica coffee extraction. For a more unique, spicy flavor with alcohol, try the Chocolate Bourbon, a distinctive base crafted to highlight real whiskey.

Among the more traditional flavors, there’s a nostalgic return: yogurt–honey–walnut ice cream, made with handmade roasted walnut paste, and a new take on the classic cream flavor with orange zest, authentically based on grandfather’s recipe with egg yolk and refreshed with fresh aromas.

Among Themis’ now-classic signature flavors, you’ll naturally find kaimaki (don’turma) with salep, Chios mastiha, and fresh sheep’s milk, as well as the latest pure Chios mastiha flavor with seasonal twists of bergamot zest or lime and ginger, plus cheesecake with yogurt and cream cheese, Madagascar vanilla, wild cherry yogurt, chestnut, sorbets, several vegan flavors, and of course the historic mocha, Themis’ pistachio, and fig.

Every spoonful, full of history!

“Themis” remains a steadfast destination for specialized flavors that stand out. Grandfather Themis may have passed away in 2008, but the new generation ensures the best daily. Focusing exclusively on scoopable ice cream—made by machine (you must try the cream, chocolate, and mixed flavors)—and ice cream cakes, they carry the tradition one step further every day.

With respect for the past and an eye on the future, every spoonful here is full of history and a promise of quality that remains unchanged over the decades.

Tip: The shop operates seasonally, from early March to early November, from 11:30 a.m. (11:00 on weekends) to 11:00 p.m.