A lively meeting point in the heart of the city — the beloved Modiano Arcade — filled with sizzling aromas, flowing wine, laughter mingling with the scent of bukovo (crushed red pepper), and crowds of people. This, in short, is the essence of “Bombidia” on Vasileos Irakleiou Street.

From 1982, when the first shop opened downtown, to 2023, when eastern Thessaloniki gained its own “branch,” the story of Bombidia has been deeply written into the city’s culinary and entertainment scene. The word “Bombidia” itself has become synonymous with a flavor that’s truly one of a kind.

If the Modiano and Louloudadika area had a taste, it would smell of allspice, juicy minced meat, and grilled bread. It would smell like Bombidia.

It may be just a small grill house, but Bombidia never goes unnoticed. For more than 40 years, it’s been a landmark on Vasileos Irakleiou, right in the alley where the aromas of Modiano and Louloudadika meet. It remains a constant gathering spot throughout the year — especially for those who know how to celebrate on Tsiknopempti (Smoky Thursday) and New Year’s Eve, when the place overflows with people, brass bands, dancing, wine, and of course, those legendary grilled soutzoukakia!
This little shop has become a true part of Thessaloniki’s urban history — a story that keeps repeating itself decade after decade.

The Name and the Tradition

They say the name came about by chance. A customer, seeing the small, perfectly shaped soutzoukakia puff up on the grill as if ready to burst, exclaimed:
“These aren’t soutzoukakia — these are little bombs (Bombidia)!”
The name stuck, and from then on it became synonymous with authentic, down-to-earth, flavorful, and humor-filled Thessaloniki street food.

In the early years, the shop didn’t even have a sign — just small tables, tomato, feta, onion, lots of bukovo, and the lively chatter of regulars blending with the sounds of the market.
Over time, Bombidia became a ritual — a place, a habit, an event. Especially on Tsiknopempti, when Vasileos Irakleiou turns into one big feast of smoke, laughter, and delicious aromas.

From Father to Son

It all began with Yiannis Eleftheriadis. His son, Ilias, grew up in the shop and since 2012 has been at the helm, continuing the family tradition with passion and love. No frills, just top-quality ingredients and grilling techniques passed from generation to generation — making Bombidia truly unique.

The soutzoukakia are, of course, the flagship dish. But new additions have come along — country sausages, pork belly, chops, hearty platters, sandwiches, and the famous homemade dips and salads that complete every meal.

The downtown shop remains faithful to Thessaloniki’s authentic street-food spirit — open daily, in the same spot where locals and visitors alike cross paths every day.

Same Passion

Bombidia a remains timeless. Unaffected by trends or changing fashions — after all, real flavors need no pretense — it stands firm, even through the recent transformations of the Modiano Market. Always there, welcoming lovers of Bombidia every single day.

Tirelessly, and with the same beloved recipe, the third generation of the Eleftheriadis family continues to grill, create, host, and serve stories wrapped in greaseproof paper. If one thing defines their journey, it’s constancy through evolution — the same spirit, the same passion, the same spot on Thessaloniki’s gastronomic map.

Tip 1: The Bombidia is open daily from 11:00 – 18:00, closed on Sundays.

Tip 2: You can also order Bombidia for delivery via e-food.