Every so often I visit my hometown, always keen to try new restaurants and tastes. In late Spring 2016 I remember passing by this elegantly-made interiors and the inviting space of Thria restaurant at the end of Thessaloniki’s waterfront development.
Light jazz music, ambience lighting and a well-mannered service staff welcomed me in this carefully designed space by Malvi, who have their office hosted nextdoors.
Chef Dimitris Tasioulas in the works
The dishes offered are mostly Mediterranean-inspired, sometimes with a unique twist, and were carefully selected by the team that boasts previous huge success of the small food joint Sebriko (in the city centre) .
Starters are very good, especially the seabass carpaccio and the fried shrimps (both pictured below). The salads are also refreshing and creative (not your typical rocket, tomato balsamic vinegar type of thing). But the winner are the main courses!
Try the black truffle risotto with mushrooms and chestnut cream – divine! If you wanna go heavier than that, the beef cheeks papardelle would do. Or else, go back to Sebriko basics with a ribeye steak infused with truffle oil.
Enjoy!
Seabass carpaccio sprinkled with citrus zest, chilli drops and a dash of wild rocket
Thria’s logo designed by Dimitris Papazoglou (ex Designers United)
