This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here.
The trip was sponsored by the Charming Taste of Europeˆ, which did not review or approve the story.

Food & Drinks

Thessaloniki has an easygoing attitude. There are not all that many tourists and the locals seem to live their lives vibrantly and fully. Cafes, bars, and restaurants are abundant throughout the city. The waterfront is peppered with open-air restaurants, some traditional, some modern, some are absolutely stunning indoor gardens. The inner city streets are similarly dotted with restaurants and bars. The two main entertainment areas Downtown are Ladadika (modern stops and concept shops, map link) and P. Petrakaki Public Square (a range of traditional patio restaurants, map link). These neighbourhoods are bordering and you are more than likely going to stumble into them on your explorative walk.

As much as I wanted to eat my way through the city I was only able to take a small bite of this gastronomic capital but that which I tried has left an impact on my impressionable foodie palette.

Quick travel tip: Foreign phone plans can get pricey and SIM cards are not always easy to find so I now use an eSIM from AirAlo. You only need one app, no hardware, and you can get an eSIM for anywhere in the world.

A few favourites

Charoupi | Χαρούπι (map link), for example, is a stunning restaurant offering modern Cretan cuisine. The dishes, carefully crafted by award-winning chef Manolis Papoutsakis, are simple yet decadently rich. Mourga, on the other hand, is a traditional meze spot (map link). Here the menu is driven by seasonal ingredients and changes daily. Predominantly seafood-focused Mourga pairs their dishes with local wines in a moody, minimalistic environment.

Among the must-try dishes are the baked feta cheese square (crispy, decadent, drizzled with honey), zucchini chips, keftedes (meatballs), and shrimp saganaki (warm tomato, shrimp, and feta dish). The proximity to the sea of course also means that the seafood is fantastic. One must also always say yes to a Greek salad and indulge in a selection of cheeses: fresh, baked, fried, drizzled with olive oil, dipped in honey, and on and on… For dessert, there is an endless selection of crispy, sugary sweets, like baklava. Make sure to try the trigona panoramatos (the triangle).

Sidenote: Make the square at home, Aimée from Simple Bites has a quick and easy recipe.

No visit to Thessaloniki is complete without strolling the city markets. There are a number of them in the center woven through the city streets with open-air stalls packed with fresh fruit, vegetables, spices, nuts, and olives. The city’s oldest market Agora Modiano (aka Modiano Market, map location) has been revived as a modern indoor market open till 2 am. Here you will find a wide selection of vendors selling anything and everything from giant buckets of feta cheese and olive oil to local beer, freshly baked bread, wine, sweets, and kitchenware.

A note on beverages

The beverage world in the city is equally impressive. Among the long list of pubs and bars are also many wine bars and craft cocktail spots. The Nectar Distillery (map link) and Gorilas (map link) stood out to me the most. The Nectar Distillery is located at the top of a rather beautiful hostel (Zeus is Loose) and opens up on a breathtaking panoramic view of the city. Their one-drink-per-page menu is a selection of uniquely crafted, sustainable cocktails from savory to sweet. Gorilas is also quite casual and has a fun tiki interior. The cocktails are intricately detailed, built with in-house made infusions and other complex ingredients. This is mixology at its best and they have a shelf of awards to prove it. 

Make sure to at least try some Greek wine. Between older producers and new winemakers, the selection is impressive. There are also quite a few traditional liquors, all of which are a cultural experience. Ouzo (dry anise-flavored aperitif), Tsipouro (grape-distilled spirit), and Mastika (sweet herbal liqueur) were the ones I was most commonly recommended.

Sidenote: Inspired by this adventure I’ve actually shared some easy cocktail recipes you can make at home in this post.

Culture & History

Thessaloniki is a port city in the Thermaic Gulf of the Aegean Sea. This location was seen as advantageous from the early days. Remnants of ancient Roman, Byzantine, and Ottoman history are seen everywhere. The city was also a major trading route and one of the most important cities in the Byzantine Empire. So naturally, many rulers and emperors have left (or tried to leave) their mark here. 

From the White Tower on the waterfront to the Arch of Galerius which leads into the stunning Rotunda, past the Roman Forum and the many Hammams the city has a lot to say about its past. The best way to learn about it all is with a Walking Tour guide of course. The majority of the city was destroyed in the Great Fire of 1917 (which rumor has it was started with an aubergine in a kitchen) but was rebuilt over the years to be a thriving urban capital. 

Some parts of the city can be explored on foot but the sheer scale of it seen from any high point will make it clear that you cannot get far on foot. A Hop-on Hop-off tour bus can be a great way to get around and see major cultural monuments like the city’s many museums, and castles, or get to the Ano Poli district. 

The Breathtaking Views 

The waterfront district is naturally the lowest ground but even from here you will be amazed by the views. Looking across the Bay you will see its vibrant culture in the open cafes. Looking up you will see a dense city growing up the hill towards the monasteries and towers. The White Tour has a 360° observation deck which for me personally was the first proper introduction to this big, great city. 

Scenic terraces are very common in Thessaloniki as cafes, restaurants, rooftop bars, and coffee shops nestled on the hillside at Ano Poli. As of recently, there is also a really nice hotel bar, MonAsty Thessaloniki, that has an unmatched view on both sides of the city. No matter which direction you are looking in there will be plenty to see, especially during the golden hour. 

Read next: MonAsty Hotel, a new boutique property in the heart of Thessaloniki

The Day Trips 

On the outskirts of the city, one can find quite a few lovely beaches but for a different view and experience there is a range of small destinations a car or a tour can take you to. My visit was focused on the fruits of Greece (more on that here) so our day trips included a visit to the stunning coastal town of Kavala and the quaint Litochoro at the foothills of Mount Olympus. Very different in their character both towns offer spectacular views and delicious food. Here are some other day trip ideas for your future visit to Thessaloniki:

Culture and history tours:

• Day Trip to Ouranoupoli with Mt. Athos Cruise – Mount Athos, 8 Holy Monasteries, Ammouliani Island, with time to swim.
• Full-Day Train Trip to Meteora w/ Guide – travel by train and see all 6 monasteries.
• Day Trip to Pella and Vergina – the birthplace of Alexander, two archaeological site visits. 
• Private Greek Cooking Class and at a Farm – cook and dine with a local family. 
• Naoussa, Wine Tasting Tour, Private Day Trip – city of Naoussa, waterfalls, park of Agios Nikolaos, Arkochori, wine tasting at Ktima Kir-Yianni. 
• Mount Olympus and Dion Full-Day Trip – Mount Olympus, Dion archaeological site, the village of Old Panteleimon.
• Philippi & Kavala – In the steps of St. Paul Private Experience – Archaeological Site of Philippi, Saint Lydia’s Baptistery, and the Monument Apostle Paul in Kavala.
• Day Trip to Kerkini Lake – Greece’s most biodiverse wetland ecosystem with over 300 bird and animal species. 

Beaches and lagoons:

• Transportation to Blue Lagoon Day Cruise – Blue Lagoon and Ormos Panagias, snorkelling, beach bar stop.
• Edessa & Pozar Thermal Springs Private Day Trip – Karanos waterfall in Edessa and thermal springs of Pozar.
• Private Day Trip to Kassandra – Kassandra peninsula, Hanioti Beach, the village of Afitos, Paul’s holy “Agiasma”.

Active tours: 

• Olympus Canyoning Course – This is a guided canyoning trek on Mount Olympus.
• For a more extensive list of things to do in Thessaloniki have a look at Solopassport’s article on Must-See Sights and Itinerary.

Footnote ˆ The Charming Taste of Europe is a three-year campaign promoted by the Vini d’ Abruzzo consortium and the Union of Sweet Bordeaux Wines, along with fruit producers in Greece’s Union of Agricultural Cooperatives of Kavala (Kavala COOP) and Agricultural Cooperative of Rachi Pieria (“Agios Loukas”), co-financed by the European Union. This campaign focuses on raising awareness of these high-quality products in the American market.

The post A visual guide to Thessaloniki, Greece appeared first on Paths to Travel.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here.
The trip was sponsored by the Charming Taste of Europeˆ, which did not review or approve the story.

The Vibe & Shared Spaces 

The entry into the hotel feels like an upscale cafe. Straight through and to the right are a bar and a restaurant. The guests enter through a small lobby to the left where they are greeted by a friendly concierge. The interior design is modest consisting of primarily shades of grey and colours from nature. Various pieces of modern art with monastic elements and Byzantine patterns are seen in the dining spaces and the guest rooms. The dashes of bright contemporary colours are sprinkled through various decorative accents like plush pink pillows and green patio furnishings.  

The general feel of the hotel is young, hip, and elevated with all of its glory leading to the Ennea rooftop bar. This terrace provides a stunning view of the city, both the waterfront and the hills. On the rooftop is also a small pool and lounge area where hotel guests can relax in the sun in the early day hours (the pool is open 11 am – 6 pm). In the evenings this terrace turns into a happening spot with diners all across the city coming by to enjoy the view, the drinks, and the minimal menu.    

There is also a well-sized fitness centre, located on the 2nd floor next to the meeting rooms. The gym has floor-to-ceiling windows (looking out on the street) and a good selection of equipment essentials. 

Inside the Suite 

The property houses 100 guest rooms some of which have private balconies. I had the pleasure of staying in a King corner room with a city view terrace. With the doors open you could hear the music coming from the streets creating a relaxing atmosphere. 

The bed is set against a decorative wall with an arch window-shaped pattern. There is a full-size mirror and a spacious closet which personally I found incredibly helpful for a prolonged stay. The bathroom is large and minimally designed. Every corner of this space is intentional from the odd knobs to the shelving in the shower. Some of the rooms have a set of tween beds. Some of the larger suites have a private jacuzzi on the terrace and even a separate living room.

The room terrace had plenty of space to tan, enjoy a glass of wine with friends or spread out a mat for morning yoga. Fresh lavender, among other greenery, is planted on the ledge creating a nice barrier between the room and the city’s rough urban exterior. 

Dining & Entertainment 

MonAsty Thessaloniki has three dining properties: Botago Mediterranean Restaurant, Samite Gastro Bar, and the Ennea Rooftop Bar. Botago is open all day and offers a fresh, seasonal menu. Samite Gastro Bar serves as a cafe and breakfast bar for those guests who opt in for one.  The hotel’s all-day lounge and rooftop bar Ennea serves Mediterranean comfort cuisine, craft cocktails, and a nice selection of wines.

In full transparency, I didn’t get an opportunity to have dinner at the property but I did take advantage of the breakfast and cocktail bar. The poolside cocktails were refreshing and well-balanced while the breakfast bar was an overwhelmingly inspiring selection of local goodies. Each day I attempted to try something new. The guests can either order a la carte or enjoy the breakfast buffet.

Quick travel tip: Foreign phone plans can get pricey and SIM cards are not always easy to find so I now use an eSIM from AirAlo. You only need one app, no hardware, and you can get an eSIM for anywhere in the world.

MonAsty, Thessaloniki, member of Marriott’s Autograph Collection
Rooms starting at €200 EUR per King
45, Vasileos Irakleiou Street, Thessaloniki 546 23, Greece
Book directly on Marriot* or your favourite booking website: Booking.com | Expedia | TripAdvisor | Hotels.com | Make sure to collect your Marriot Bonvoy points during this stay.

Footnote ˆ The Charming Taste of Europe is a three-year campaign promoted by the Vini d’ Abruzzo consortium and the Union of Sweet Bordeaux Wines, along with fruit producers in Greece’s Union of Agricultural Cooperatives of Kavala (Kavala COOP) and Agricultural Cooperative of Rachi Pieria (“Agios Loukas”), co-financed by the European Union. This campaign focuses on raising awareness of these high-quality products in the American market.

The post MonAsty Hotel, a new boutique property in the heart of Thessaloniki appeared first on Paths to Travel.

Soon enough I boarded an overnight flight to Thessaloniki en route to join the Charming Taste of Europe*. On this trip to Europe, I got to travel with two phenomenal food writers and chefs. Being in the food capital of Greece with two people whose life’s passions are food was certainly a special experience. Our many conversations inspired me to share some recipes so at the end you will find two cocktail recipes. 

Note: If you are only here for the cocktail recipes please scroll to the bottom.

This article might contain affiliate links. Read the disclaimer about affiliate links & PR gifting here.
The trip was sponsored by the Charming Taste of Europe, which did not review or approve the story.

The Cherry on Top

This long, scenic drive through the Greek countryside is filled with fun conversation and silent lookout breaks. Out in the distance are blue ocean water, lush green fields, and impressive mountains with small villages at their foothills. Final destination: agricultural coop of  Rachi Pieria (“Agios Loukas”),  where the cherries are grown, sorted, and distributed around the world. The regions of Pella, Imathia, and Pieria are most important when it comes to fruit production in Greece and this cooperative has been operating since 1978 (250 members). Pieria (Region of Central Macedonia) consists of many beautiful small towns with miles of thick orchards setting them apart. 

Our main stop: Cherry Orchard. It has been raining heavily for a few days so the ground is soft and the wet leaves are glistening in the sun, tiny raindrops rolling off the plump cherries upon touch. In the background, the one and only Mount Olympus, just barely peaking through the clouds. Neat rows of cherry trees line this hill all the way down to its neighbouring orchards, branches heavy with ripe cherries reaching for the earth. We took some time to stroll through the orchard learning about the production.

All cherries are hand-harvested and hand-sorted at the nearby facility. Today a large batch of cherries were being prepared for their trip to Italy. I wondered if I could go with them, for the burrata of course. And the pasta. But I digress. Later this day we stop over at Litochoro for a traditional Greek meal with a view of Mount Olympus. You might not be able to visit the facility yourself but driving through the region of Macedonia will offer you plenty of orchard views and access to fresh fruit markets. 

As food cherries are versatile. You can eat them fresh, cook them down into jam, pickle them, brine them, stuff them in with the chicken, toss them in salads, and make a countless number of desserts with them. They also make a fun cocktail ingredient. Cherry dessert recipe recommendation from travel companion Aimée Wimbush-Bourque, the author of Simple Bites: a tasty Slab Pavlova for a Crowd. 

In the center is the machine that cleans the carries of leaves and other impurities, on the right is one of the facility workers double-checking to make sure all these impurities were in fact filtered out before the white boxes go into the sorting and boxing line.

Sweet on the Inside, Fuzzy on the Outside 

A different day and a different direction take us to Kavala (Kavala COOP) which includes producers from Kavala, Nestos, and Thassos (500 members). The Coop grows a range of fruits and vegetables but the main reason for our visit is kiwis. While the fruit is originally from China it traveled to Europe sometime in the 19th century and since then has become one of the primary exports for Greece. Kavala alone produced nearly 50,000 tons of kiwi 10,000 of which come from this cooperative. 

Greek Kiwis are harvested by hand in the fall. It takes quite a few months for them to come to fruition so during our visit in June we got to witness their early months. Sitting on the plane en route to Greece I realized I had no idea what kiwi plants look like. For the sheer purpose of surprise, I decided not to look it up. The plants are viny. Their thick trunks reach for the sun and then wrap around the supporting beams, reaching for one another across the path. I am surprised. The wait was worth it. 

These plants are gendered. For every eight female plants, there is one male and it does not produce any fruit. Much like grapes kiwis require some healthy rain and a lot of sun. Cold temperatures are highly undesirable. Once the fruits take shape they are groomed with all oddly formed fruits being plucked and returned to the earth to wither into fertilizer. When they reach ideal sugar levels the fruits are harvested and sorted by size with a 100g fruit being the ideal size.

Kiwis are best eaten raw or in desserts. They go well with yogurt and ice cream or as cheesecake toppings. This Greek Yogurt Parfait recipe from My Delish seemed like an appropriate recipe to share for this particular story. 

Kiwis that have a funny shape, like the one on the right, are trimmed and left on the ground to fertilize the plant roots.

Cocktail Recipes

When thinking through these recipes I wanted to create something simple, something you can make at home with zero experience and minimal ingredients so you will notice there are similarities in them. Both drinks are built on a classic Sour recipe and should be easy to execute. 

Quick note: The double straining allows for the fruit chunks to not drop into the drink creating a cleaner cocktail. 

Tools:
• Shaker tin, if you don’t have one use a 1L mason jar
• Muddler, use a fork if you don’t have one
• Jigger, replace with a 1oz shot glass or 1-2oz measuring spoons
• Hawthorn strainer (double strain through the mesh if you don’t have it)
• Mesh strainer, can be found at most kitchen or dollar stores

Kiwi Spritz

Ingredients 
• Kiwi, peeled and chopped 
• 1/3oz Kiwi simple syrup (see recipe below)
• 0.75oz Fresh squeezed lemon juice
• 1.5oz Tanqueray gin
• 1.5oz Sparkling wine, my go-to for cocktails is Chateau de Montgueret Cremant de Loire Brut, $26.05 at the LCBO
• Kiwi slice to garnish
• Champagne glass

Method
1. Toss the kiwi in the shaker tin and muddle kiwi with simple syrup and lemon juice. 
2. Add the gin and ice and shake until the tin is sufficiently cold.
3. Pop it open and add the sparkling wine, swirl it around a bit to integrate.
4. Hold the mesh strainer over the glass and Hawthorne strainer over the tin and strain the liquid into the champagne glass.
5. Add the kiwi slice for garnish and enjoy!

Bourbon Cherry Highball  

Ingredients 
• 10-12 Pitted cherries 
• 0.75oz Fresh squeezed lemon juice
• 0.75oz Cherry simple syrup (see recipe below) 
• 2oz Bulleit Bourbon
• Soda water
• Highball glass (tall and thin, example here)

Method
1. Muddle the cherries in the shaker tin with simple syrup and lemon juice. 
2. Add the bourbon and ice and shake until the tin is sufficiently cold.
3. Add fresh ice into the glass, all the way to the top with an extra cube.
4. Hold the mesh strainer over the glass, Hawthorne strainer over the tin, and strain the liquid over the ice, add more ice if needed.
5. Add a reusable straw and enjoy!

Simple Syrup

As the name would suggest it is very simple to make. The basis of a simple syrup is one part sugar and one part water (ie. 1 cup sugar + 1 cup water). Heat gently bringing to a near boil and simmer for a few minutes allowing the sugar to melt. Fruit allows us to flavour the sirup creating additional layers of taste in the cocktail. The fruit (2 chopped kiwis, 10-16 pitted cherries) is added from the start. Stir occasionally, bring to a near boil, and turn the heat down to a simmer. With the fruit allow the liquid to simmer for 30-40 minutes – the longer it simmers the more flavourful the syrup will be. 

Footnote * The Charming Taste of Europe is a three-year campaign promoted by the Vini d’ Abruzzo consortium and the Union of Sweet Bordeaux Wines, along with fruit producers in Greece’s Union of Agricultural Cooperatives of Kavala (Kavala COOP) and Agricultural Cooperative of Rachi Pieria (“Agios Loukas”), co-financed by the European Union. This campaign focuses on raising awareness of these high-quality products in the American market.

The post Seeing Greece through kiwi & cherry fields (recipes included) appeared first on Paths to Travel.