Thessaloniki is a city where cultures meet, blend, and leave their mark—creating a unique atmosphere that feels both proudly Greek and beautifully cosmopolitan. Over the centuries, Pontic Greek and Turkish influences have shaped the city’s character in ways that are still visible today, from the streets and landmarks to the flavors on your plate.

Pontic Greeks, originally from the Black Sea region of Pontus in northeastern Anatolia, brought with them rich traditions, strong community life, and a distinctive culinary heritage. At the same time, Thessaloniki spent nearly five centuries under Ottoman rule, a period that deeply influenced the city’s architecture, lifestyle, and cultural rhythm. Even though the city changed dramatically in the 20th century—especially after the population exchange of 1923—the Ottoman and Anatolian heritage remains part of Thessaloniki’s story, adding depth and charm to its identity.

One of the most delicious ways to experience this history is through Thessaloniki’s food. The city’s cuisine is a true mosaic, shaped by waves of Greek-speaking refugees from Anatolia, Pontic families, and the many communities who lived here side by side. Their recipes, ingredients, and cooking techniques blended naturally over time, creating a gastronomy that is comforting, aromatic, and full of character.

Pontic traditions introduced hearty, home-style flavors—especially dishes based on grains and fermented ingredients. Trahana, for example, is a traditional fermented grain product often used in soups and stews, offering a warm, rich taste. Pilaf dishes also reflect the love of simple, nourishing foods. Seasonal specialties add even more charm, like lazarakia—small sweet bread rolls prepared around Easter. And of course, being a seaside city, Thessaloniki celebrates fish and seafood, bringing the freshness of the Aegean to the table.