06 ΗΜΕΡΟΛΟΓΙΟ — JOURNAL
Notes from a wood-fire kitchen in Thessaloniki city centre — the guides, the craft, the farm and the bread. Written by the people who light the fire.
The chef who earned three MICHELIN stars at Restaurant Überfahrt comes to Thessaloniki for two nights only — cooking alongside our team, over our oak and olive embers. Greek and English.
Read & book →For years the answer was simply "no" — and not because of the cooking. The MICHELIN Guide had never covered the city. That changes in 2026. Here is exactly what is happening, when, and what it means for eating in Thessaloniki.
Read the explainer →A fire has three phases and only one of them cooks well. Kostas explains oak versus olive wood, how to read a bed of embers with the back of your hand, and why there is no gas line in our kitchen.
Read the explainer →Two floors above the hearth, under LED light, we grow the herbs and microgreens that finish our plates. What we learned changing the light spectrum, why two degrees matters, and what "eleven metres of supply chain" actually tastes like.
In the worksA culture older than the restaurant, an overnight prove and a stone oven lit before the city wakes. How wood-fired baking differs from deck ovens — and why we tear the bread instead of slicing it.
In the worksThe city eats by time of day, not by address. Koulouri and bougatsa before 10:00, the covered markets at midday, tsipouro at dusk — and why dinner here does not really begin until 21:00.
Read the guide →Great meals are made of fire, care, and a touch of patience.
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