Where to Drink Ouzo & Tsipouro in Thessaloniki

Ouzo and Tsipouro are internationally celebrated as the most popular alcoholic drinks in Greece. Friends frequently gather at local kafeneia, ouzeria, and tsipouradika to enjoy these drinks alongside a variety of small appetizers. Consequently, this ritual transforms simple drinking into a cornerstone of Greek social life. Beyond the social ritual, however, several distinct characteristics define these famous Greek drinks.

Ouzeria & Tsipouradiko 

An ouzeri serves Ouzo alongside a wide range of small appetizers. Similarly, a tsipouradiko fulfills the same purpose, meaning guests notice little difference between the two establishments, because both venues serve Ouzo and Tsipouro, complementing these spirits with small plates known as mezes or mezedes.

The ouzo effect

Ouzo features a distinct anise flavor and packs a powerful punch. Specifically, this popular Greek liquor triggers the “Ouzo effect”, which turns the liquid white when you add water or ice. It is this chemical reaction that creates the drink’s signature cloudy appearance. Ouzo is widely considered the national alcoholic drink of Greece.

Culinary tradition of Ladadika in thessaloniki – Ouzo

Plomari serves as the “Ouzo Capital of the World.” This village on the island of Lesvos produces roughly half of all Greek Ouzo. Consequently, this small coastal town dominates the global market for the famous spirit.

However, the culinary tradition of the ouzeri was born in the Ladadika District of Thessaloniki.

During the 20th century, artists, poets, and philosophers transformed these ouzo taverns into their epicenter. Consequently, the residents of Ladadika turned the practice of drinking ouzo into a true “art form”. Furthermore, this creative crowd elevated a simple habit into a cultural phenomenon.

Iconic spots like Ouzeri Aristotelis were famous for bohemian discussions and performances of rebetika (traditional “Greek blues”) music.

A Greek ritual

Therefore, these Greek liquors are not only the most popular alcoholic drinks in Greece, it’s the whole ritual of drinking Ouzo and Tsipouro that stands out and has an important role in socialising.

You should sip these drinks slowly alongside a variety of small appetizers. As a matter of fact, Greeks avoid eating full meals or getting drunk during this ritual. Instead, they honor this tradition during the midday hours before the national siesta. Consequently, the social experience takes priority over the consumption of alcohol.

Difference Ouzo & Tsipouro 

Clearly, Ouzo and Tsipouro represent two distinct spirits, and several specific factors differentiate them from each other. Specifically, the ingredients and distillation methods create a unique profile for each drink and these differences define how consumers enjoy each beverage.

Producers create Ouzo from a flavored, pure alcohol base of agricultural origin. In contrast, distillers make Tsipouro using grape residue or whole grapes as the primary base. Therefore, these distinct production methods define the unique character of each spirit.

Ouzo must taste like anise, while Tsipouro is naturally grape-flavoured and anise or other flavours are added, based on personal or regional preference. 

There is also a difference in strength. Regulated Ouzo usually has an alcohol percentage in the range of 37.5 to 45% and its production is highly regulated in Greece. 

The strength of  commercially bottled Tsipouro varies from 40 to 45%. Homemade, unregulated Tsipouro, can exceed 45 or even 50%. In general you’ll have to be careful when drinking these popular alcoholic drinks in Greece as they are evenly strong as whiskey, gin and vodka.

Mezes the unbeatable small appetizers that accompany ouzo and tsipouro

Many tasty, different kinds of mezes exist. It’s very interesting that the order in which each mezes is served is thought through carefully.

Initially, hosts serve simple flavors like cheese and olives to start the ritual. As the drinking progresses, they bring more complex flavors to the table because the strength of the alcohol must not neutralize the flavor of the mezes. This balance ensures that the strong alcohol does not mask the taste of the appetizers.

salty mezes

As said, different types of mezes exist. One type are the salty ones like olives, peppers, marinated anchovies, and sardines. To name just a few.

fried mezes

Furthermore, another category includes fried mezes like saganaki (fried cheese), cured mackerel, and calamari (squid). In addition, cooks prepare codfish, anchovies, and atherina (picarel) in this style. Similarly, the menu often features fried meatballs, eggplants, and zucchini. Thus, these crispy dishes provide a hearty contrast to the spirits.

mezes of seafood

Mezes made of seafood like octopus, shrimp, crayfish, or mussels.

various mezes

A wide category of various mezes, think of dolmadakia (stuffed vine leaves), melitzanosalata (eggplant dip), taramosalata (fish roe dip), pastoermas (air-dried cured beef), spentzofai (sausage and pepper stew) and various local cheeses. 

rare mezes

Then there is a category of rare mezes that include avgotaraho (“Greek caviar”), fouskes (sea squirts), oysters, kolitsianous ( small fish), octopus eggs, fish livers, caviar, sea urchins, and smoked salmon.

This is only an overview of the many mezes being served in the establishments specialized in Ouzo, Tsipouro and mezes.

Ultimately, you should experience this Greek culinary tradition firsthand regardless of if you want to drink Ouzo or Tsipouro. Certainly, everyone enjoys the variety of mezes on offer.

A selection of ouzeria and tsipouradika in the center of Thessaloniki 

All over Thessaloniki, you can find Ouzeria and Tsipouradika. The hidden gems are usually located in working class neighbourhoods or in small alleys of downtown Thessaloniki. Most of them serve a wide range of Ouzo and Tsipouro.

Below are a few establishments that stand out in serving mezes and the popular alcoholic drinks of Greece, Ouzo and Tsipouro!

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Καλή Όρεξη!!