When Charoupi burst onto the scene on the outskirts of the run-down Ladadika neighborhood, it transformed it into a culinary hotspot alongside +trophē and Trizoni. Archaeologist-turned-chef Manolis Papoutsakis brings Crete’s authenticity, deliciousness, and grandeur to the city, with a fresh and daring perspective. He has been cooking refined Cretan cuisine here since 2016, celebrating simplicity and fine ingredients.

Charoupi is a taverna with Cretan soul and Thessaloniki energy. It was founded in 2017 by chef‑owner Manolis Papoutsakis, originally from Kissamos, Chania, who studied philosophy in Rethymnon and later decided to blend his academic and culinary passions. The design is unfussy – exposed brick, flashes of colour, shelves cluttered with bottles of olive oil and ceramics.

Acclaimed chef Manolis Papoutsakis has been crafting refined Cretan cuisine at Charoupi since 2016. He finds culinary expression through simplicity, and each of his dishes is a celebration of fine ingredients. On the menu you’ll find more than 10 carefully selected cheeses from his beloved island, including anthotyro, 24-month graviera, xygalo and galomyzithra.

The carob, a flowering shrub very popular in the Mediterranean, has a heavy influence in this restaurant’s menu. And for a good reason–Chef Manolis Papoutsakis has created a menu firmly rooted in traditional Cretan cuisine, with dishes that have been created with modern flavors. Avli Tip: Try the handmade carob “meat pie” with ravioli and egg-lemon cream.

Charoupi is the perfect place for those looking to explore Cretan cuisine in the heart of Thessaloniki. This elegant and minimalist restaurant serves authentic dishes from Crete, prepared with high-quality ingredients, and beautifully presented. Do not miss the Dakos (crispy bread with tomato and feta) and the pork with honey and rosemary.

If you’ve an appetite for something more contemporary, try hospitable newcomer Charoupi, (Doxis 4, Ladadika) who serve up standout Cretan cuisine, such as fried rosemary rabbit with a sauce of grape must and puree of roasted eggplant, in a modern space that blends wood and metal.

Many others followed and there was soon quite a buzz about Nea Folia, Sebriko, Pezodromo, Mourga, Maitr & Margarita, Extravaganza, Charoupi (Cretan cuisine), Radikal (sadly no longer open), Nama, Ntangara, Contrabando and, more recently, Iliopetra and Sintrofi.

Meanwhile, Charoupi is Ladadika’s modern rustic Cretan eatery, serving up towers of dakos (crusty bread topped with feta and tomatoes), smoked lamb, and sharing-plates of sauteed sea bass. The menu manifests as a giant printed paper tablecloth, too.

Charoupi restaurant in Thessaloniki offers traditional Cretan recipes along with a wide variety of Cretan wines and the local drink of Crete, tsikoudia. Pure local products are used during the meal preparation for the best possible quality.

Charoupi is a Cretan restaurant in a square by the port of Thessaloniki. It is quite popular, so I had to wait a little to be seated and then for service. However, there is a lot of nice little touches like a welcome snack and free dessert.