Thessaloniki, despite not being the capital of Greece, is a city full of options for great meals, drinks, and unforgettable experiences. The abundance of options, considering the size of the city, always leads to the question “Where to eat in Thessaloniki?”. During my most recent visit, I tried the brand new Lama Mezedopoleio.
While this restaurant, with its modern take on Greek cuisine, is new, the team behind it isn’t. Arxelaos Lazaridis, being the soul of each restaurant, together with Olga Maximova and Dionysis Kiourtzidis, have put their signature under some of the most interesting food spots in Thessaloniki.
Rinokeros, with Olga Maximova as its head chef, has become a favourite for all meat lovers in recent years, while Padella, with Dionysis Kiourtzidis at its helm, is the go-to spot for pizza and pasta.
Lama Mezedopoleio is their latest creation and possibly their best one yet.
Location/Environment
Lama is located practically right next to Rinokeros restaurant, near Thessaloniki’s Concert Hall. Apart from the modern design and the simple yet inviting decor, the highlight of the restaurant is the outside sitting area near the small park. An ideal location to enjoy a pleasant night out with your friends or date, together with a glass of wine.
The friendly staff (that often includes Olga and Arxelaos when not busy with the other restaurants) will explain the dishes in detail, provide recommendations and make sure that you enjoy a great meal.
Lama Mezedopoleio – Menu
The menu at Lama Mezedopoleio is primarily based on Greek cuisine but draws inspiration from different countries and their ingredients. As an example, a classic octopus dish, which you can find in most Greek restaurants cooked on the grill, but here it comes with teriyaki sauce, green fava beans, and pearl onions.
There is also a nice variety of wine, traditional tsipouro and local beer.
Lama Mezedopoleio – Food
The concept of a Greek mezedopoleio is to order various dishes (usually many more compared to what you could possibly eat) and share with your group.
Same at Lama, where we started with an eggplant salad and taramosalata to share. The eggplant salad is prepared with grilled eggplant cream, red peppers, feta cheese, and it’s one of the best you will ever try.
Taramosalata made with cod roe is prepared in-house. I will admit this is an ok dish, but not my favourite out of everything I tried.
Next, the crispy cod fritters with roasted garlic mayo and lemon zest. Crunchy on the outside and with coarse cod pieces in the filling, this is the perfect bite for your appetizers.
The baby zucchini salad with vegetable cream and yoghurt on top has great textures and combines different temperatures between the zucchini and the refreshing yogurt on top.
Another classic appetizer, the zucchini croquettes, comes with a yoghurt base mixed with green herbs. Very crispy exterior that fits well with the aromatic yoghurt.
An interesting option is the mesclun salad with manouri cheese, grapes, pistachio and melon sorbet. Once again, a play with textures, temperatures and a mix of sweet and sour flavours. Definitely worth trying this unique mix.
Moving one to one of my favourites, yet a really simple dish. Baby squid grilled and served with an olive oil and lemon dressing with various herbs. The dressing is extremely aromatic and the baby squid is cooked to perfection.
Another Greek traditional dish is shrimp saganaki. This dish is typically with tomato sauce, but in Lama, the sauce is with shrimp bisque, feta cheese and mustard. An elevated (and tastier) version of a classic recipe.
Last but definitely not least, the linguine with shrimp. The shrimp is cooked with San Marzano tomatoes and langoustine bisque. The most impressive part of this dish is how well the sauce gets incorporated into the pasta. The linguine is steamed for part of its cooking time to maintain its starch and allow the sauce to stick to the pasta.
Conclusion
Lama Mezedopoleio is proof that Thessaloniki’s dining scene continues to evolve without losing its roots. What sets it apart is not only the execution of each dish—precise, balanced, and occasionally surprising—but also the genuine warmth that carries through the entire experience.
From the creamy eggplant salad to the aromatic grilled squid and that brilliantly engineered shrimp linguine, Lama’s menu moves confidently between tradition and innovation.
Add to that a breezy outdoor setting by the park, and a team that actually wants you to enjoy yourself, and Lama easily stands among the most promising newcomers in Thessaloniki. It’s the kind of place where you go for a casual dinner and end up staying until the lights dim, wondering if the city’s culinary capital might have just shifted a few blocks closer to the city’s concert hall.
When you think about where to eat in Thessaloniki, Lama Mezedopoleio is definitely the answer.
Visit: September 2025