The culinary creations of 40 restaurants in Thessaloniki you can taste from Nov 27th to Dec 4th and vote for your favorite dish at:
https://thessaloniki.gr/foodfestival/favorite_dish/
“Αmvrosia” Hyatt Hotel:
croaker fricassee with wild greens, stamnagathi and lemon jelly
“Aqua Bar Restaurant” Anatolia Hotel:
pappardelle with hazelnut cream, poached egg at 65 degrees, caramelised hazelnut praline and gruyere flakes
Plaisir Brasserie:
grilled sardine fillets stuffed with fresh herbs and served with lentil salad, cherry tomatoes and herbs
Oval:
pork fillet in crust akrokolion (prosciutto) stuffed with prunes, sauce Mavrodaphne, leeks confit and mushrooms
Mediterranean Palace Hotel:
shrimp’s borek in crispy phyllo dough, served with bass fish mousse fava and white fishegg pouree
Karabourno:
trout fillet with hazelnuts
Ofto:
baked lamb with groats and potatoes
Massalia:
honeyed bacon with mashed eggplant and feta mousse
Comunale:
penne with tomato sauce, cherry tomatoes, peppers, olives, fresh onion, feta cheese and oregano
Kioupia-Kouzina:
tenderloin with pearl onions and honey sauce, serverd with anthotiro cheese puree
Theyia:
handmade pappardelle with saffron, chicken sauteed, julienne tomatoes and fresh cream
“Avenue 48″ Met Hotel:
stuffed zucchini risotto style, with egg-lemon sauce and dill flavored
“Aristotelis” Holiday In Hotel:
salmon fillet with poached vegetable spaghetti in horseradish cream
Negroponte:
kale leaves stuffed with shrimps, leek, bulgur, honey and aromatic herbs. Accompanied with turmeric and lime mousse
Agioli:
caramelized bacon and mashed beans with citrus and leek-celery and plum sauce
“Orizontes” Electra Palace Thessaloniki:
pork tenderloin, mushrooms fricassee with spinach, crostini from Thessaloniki bun and lemon foam
Glykanisos:
mullet marinated with lemon juice, lemon and orange zest, ouzo, fenel and seawater, coarse salt, tarragon and pink pepper
Paparouna:
pork fillet with mushrooms, honey sauce with sage and roasted caramelized quince
Dihty:
seafood risotto with calamari, octopus and mussels in shell
Local:
handmade lasagna stuffed with minced meat, mushrooms, sprouts vegetables, sprinkled with parmesan and tomato sauce
Aroma Polis:
hünkar beğendi, rich lamb stew with aubergine purée
Kourdisto Gourouni:
lamb shank hunkar style, with flakes of Sohos kaser and kolouri bread
Zythos Dore & Zythos Ladadika:
beef meatballs with yogurt sauce
Bakalikon:
meatballs with yogurt sauce
Elia Lemoni:
undercooked Pork chops with caramelized onion and roast sauce. Served with small baked potatoes and couscous with herbs
Fred & Ginger Les Lazaristes Hotel
squid roasted in the fire, ball of cooked lentils, black garlic mousse, puree of carrot
Canteen:
chicken sous vide
Mama’s taper:
cabbage rolls filled with mushrooms, carrot, herbs, rice and cumin
Tsarouhas:
chicken thigh fillet with mushrooms
Το Be restaurant του Excelsior Hotel:
beef burger, brioches bread with cheddar cheese, bacon, onion rings, tomato and lettuce, accompanied by fresh, homemade french fries
Ouzeri Agora:
risotto with saffron and frutti di mare, clams, glossy shells, shrimps and mussels
Agora-Ergon:
Gr.eat Delicatessen:
chicken fillet wrapped in kantaifι with red sauce
Navona Makedonia Palace Hotel
Ahnos:
burger with spicy sauce
Kronos Parathinalos:
grilled meat balls
