Iberico

An urban space for meat lovers, with a welcoming feel and a kitchen that knows how to showcase every cut. Significant know-how in meat handling and flavorful, interesting recommendations.

The urban dining scene in Athens serves carnivorous feasting to a significant extent. Thessaloniki, however, can boast having a restaurant dedicated to quality meat, which it serves in a unique way. A way that characterizes eateries where two key elements are present: the knowledgeable seriousness with which they approach quality raw ingredients, and the quality of the surrounding environment, capable of impressing the diner without resorting to excessive ostentation.

Thanks to the excellent architectural study by Cube architecture firm, the old ground-floor building at the city entrance has gained new life and evolved into a «place to be» for Thessaloniki's culinary scene. The main characteristic of Iberico is its dual use, depending on the season. In the summer, the first floor, open to the environment with the lush green park that will host the Jewish Museum as its main feature, provides an ideal setting for the warm days of the year. As for the cold winter months, the ground-floor space, with a distinctly urban feel and touches of luxury that don't overpower the atmosphere, serves as a haven of culinary delight for urban Thessaloniki.

Referring to the culinary proposal of Iberico, Chef Paraskevas Chantzaras is a worthy manager of quality raw ingredients, which, thanks to him, reach the table ideally transformed. A special element of Iberico's culinary proposal is the variety of cured meats, which in itself can be a reason to visit. The main courses further complement the gastronomic experience – primarily American cuts of meat – but there are also dish options, such as pasta, for those with simpler tastes.