Here, the word “Traditional” means Thessaloniki

A taste-filled story since 1957

When tradition, quality, and genuine care come together, the result is an experience you don’t just enjoy, you remember. Our visit to “Paradosiako” wasn’t simply a stop for food; it was a complete journey of flavours, warmth, and authentic Greek hospitality.

From the very first moment, it was clear why this iconic Greek franchise, born in Thessaloniki back in 1957, continues to be so loved and award-winning to this day.

We started with their signature peinirli, perfectly balancing time-honoured recipes with a modern culinary twist. Next came an impressive selection of sandwiches made with sourdough matured for 72 hours, along with options enriched with turmeric and carob, all crafted with exceptional care and top-quality ingredients. The tahini koulouri, based on an exclusive recipe, and the Lenten carob cookie with tahini cream were flavours that truly stayed with us.

We also tried the homemade bougatsa with ultra-light, airy phyllo, available in six delicious variations, as well as scrocchiarella - a contemporary take on pizza that’s irresistibly crispy. Freshly squeezed juices and homemade lemonades completed the experience perfectly.

The daily selection of fresh desserts, from carrot cake to cheesecake and gluten-free options, made one thing clear: here, sweet indulgence is treated as a ritual.

One of the absolute highlights was the fresh gelato made from buffalo milk, prepared right in front of you. An experience all on its own.

After noon, we explored the hot kitchen, where the authentic carbonara with egg cream truly stood out.

We were also impressed by the thoughtful care shown to students, with an extra 20% discount, while the brand’s presence on Foody, Bolt, and Wolt makes this experience easily accessible to everyone.