Bombidia for cult-status soutzoukakia and döner right by Aristotelous

One of Thessaloniki’s biggest selling points as a culinary capital is that it has captured an intersection of traditions at a certain point and place in time, incorporating Hellenic, Balkan and Anatolian flavours. Soutzoukakia and gyros are two important relics of that 20th Century blend of culinary practices that formed a Unesco-recognised city of culinary interest. 

At Bombidia, you get a glimpse of that heritage: cult-status soutzoukakia with a strong reputation among locals and visiting Greeks, as well as an evolutionary imprint of gyros. Instead of the classic Greek pork and chicken, here you get a mouth-watering beef and lamb mix that is much closer to Turkish döner. It’s handmade with meat filets and served in house-made pita breads (similar to Cypriot pites, opening like envelopes), which really set it apart from the swarm of cookie-cut gyradika throughout Greece that cook factory-prepared gyros.

📍 Vasileos Irakleiou 35, 37, Thessaloniki 546 24, Greece