Thessaloniki’s iconic restaurant reopens after three decades.
In 1961 an award plate by the international gastronomic company Dreicers De Luxe Dining League was proudly placed on the wall, while in 1968, the Daily Telegraph mentioned it in an article called "The best food in Greece".
This was Olympos Naoussa back when its fame crossed the borders of Thessaloniki and Greece.
The return of the legend is a milestone for Thessaloniki, Greece and the European gastronomic scene. The social experience in which food is combined with conviviality at a Sunday table is back, bringing enthusiasm for new ventures full of passion, glory and endless possibilities.
The award-winning top chef, Dimitris Tasioulas, Chef Ambassador of Thessaloniki and chef at Thria, which the Sunday Times acclaimed as the "gourmet destination" in 2019, is famous for his deep roots in the city's multicultural cuisine and gastronomic past and present. His previous works of art at Sebriko attracted the New York Times, which recommended his extraordinary plates and unique recipes to their international audience.
As the captain of Olympos Naoussa today, chef Dimitris Tassioulas defines his exclusive Olympos and Naoussa concepts of naturalness in a rich dining experience. He brings back the success of the mythical restaurant and continues its legacy with new emblematic tastes and gastronomic forms.
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