+ ΤροΦή | Sintrofi — Restaurant in Municipality of Thessaloniki

This place has been on my radar for a long time. Fortunately I was in town for work and found 2 opportunities to visit. The first was informal as we just popped in to have a tsipouro (pomace distilled drink like ouzo but without the anise) and host/owner Alex took care of the rest. Bringing out 3 selections from the chef to compliment the tsipouro. I love how they offered this option where it took the choosing and who would know better how to look after you than the host. The first dish was raw crayfish with tarama made from the crayfish roe. Absolutely outstanding. Second dish was mackerel, served with woodfired cabbage. Wow! The third dish was just a flavour bomb of sucuk, zucchini, goats cheese and a red pepper puree. Kapow. The second visit was also just a drop in and they were eager to look after me. I sat at the bar/kitchen bench looking in to the action. I recommend this more than the tables as the action and excitement and atmosphere adds to the whole experience. I asked the host Alex who also happens to be the Deputy Mayor of Thessaloniki Id love the same experience again. It even topped it again. Started off with one of the signature cocktails, Basil Smash. This was the beginning of an epic feed. Each dish better than the last. The great think about this place is the menu is highly organic, both literally and metaphorically. They use all organic and sustainable produce and the menu changes fluidly with seasonal and daily availability. The first dish was a rework of the original crayfish dish I had 3 days earlier. It was even more better than before. The dishes came out and they impressed. The next dish was raw Spanish mackerel with grilled spinach and sesame. And it just got better with the wonderfully bbq cooked cuttlefish and fennel with yellow split pea. Cooked with precision. Lovely crunchy to the tooth cuttlefish and umami packed split pea. I thought that couldn't be topped. Next was a superb dish 9f slow braised beef short rib, onion and mushroom with trahana (a greek style cou cous made from sour yoghurt and semolina). Wowsers. Finally as I was ready to burst was a sizzling dish of greek sausage and prawn with a very runny egg which once all mixed up sauce and binded it all together. All these were paired beautifully with wine. No room for dessert as always but watching them come out I wish I was a little more restrained in the savoury department. If you go let them ask for Alex and let him know you want what David from Australia has ! Sit at the bar and set your watches to greek time and let the...

A new casual restaurant arrived at Thessaloniki called @sin_trofi At Greek language means +food. Our experience is that the restaurant tries to serve dishes fresh, that’s why the menu change every day, tasty and definitely with a very creative way. Food styling is excellent so we can say it’s appearing as “instagram” dishes. Concerning food are based on sea food dishes. At these photos you can see carpaccio from a fish called kokali with greensand the second one is roasted tuna fish with eggplant and lamb skin. In my opinion sintrofi restaurant will be soon a place to come and taste. Maybe not right now because they have to find their own way through time but it’s is in a right way. Prices are medium which means we pay a bit more than 100€ for 4 persons with Tsipouro on the side. Waitress and whole stuff was very polite and very gentle. If I have to give a number will be 8/10 counting food, presentation, stuff and prices. But I am definitely sure that soon will take more. I am waiting to visit again.

PS: I must mention homemade bread. Maybe bread is something we don’t notice at a fish restaurant but you have to try all kind of bread they have. There are 4 kind and everything is amazing. I can say...

In the Ladadika neighborhood in Thessaloniki, Sintrofi offers a cozy and inviting atmosphere, made even better by the warmth of its hospitality. We visited on a quiet, cold night, and the open kitchen added to the charm, showcasing the care and attention put into every dish.

The food menu is quite small yet with enough options. We started with freshly baked warm sourdough bread. Then followed with the vegetable skewer with sweet potato, naan bread, cauliflower purée, and broccoli, a delicious and well-balanced combination of textures and flavors. The porchetta was perfectly cooked, crispy on the outside, tender and flavorful inside. The shrimp with eggs was a unique and comforting dish, while the beef tartare with potato chips and a citrusy sauce brought an intriguing contrast of richness and acidity.

Each dish felt like a thoughtful fusion of flavors, executed with precision and care. We also enjoyed a glass of Greek orange wine with our meal. The quality of the organic ingredients stood out, making every bite fresh and vibrant. The pricing was also quite reasonable.

A must-visit for those who appreciate fresh, intricately...