Fodor's Expert Review 7 Thalasses

One of the better and most creative seafood restaurants in Thessaloniki offers a menu that maintains the delicate flavors of its ingredients but also manages to add a modern twist. For instance, the marinated sea bass tartare, seasoned with fleur de sel, lemon, and olive oil, is then covered with a sprinkling of roe, bringing to mind a wave gently breaking against your tongue. The only thing better than the delightfully light scallops in saffron sauce with caviar and mushrooms may be the restaurant's signature dish, mithopilafo (mussels with rice), an old favorite. As for the desserts, try its take on halva, with loukoumi (Turkish delight) ice cream, toasted pine nuts, and marinated raisins or the sumptious toasted almond millefeuille. It's a perfect way to end one of the memorable meals here. The attractive dining room is breezily decorated in light blue and gray hues, with exposed chrome accents and cream-color wood tables and chairs.