About the restaurant

Our Chef

The award-winning top chef, Dimitris Tasioulas, Chef Ambassador of Thessaloniki and chef at Thria, which the Sunday Times acclaimed as the "gourmet destination" in 2019, is famous for his deep roots in the city's multicultural cuisine and gastronomic past and present. His previous works of art at Sebriko attracted the New York Times, which recommended his extraordinary plates and unique recipes to their international audience.

As the Executive Chef of Olympos Naoussa today, Dimitris Tassioulas defines his exclusive concepts of naturalness in a rich dining experience. He brings back the success of the mythical restaurant and continues its legacy with new emblematic tastes and gastronomic forms.

Our Breakfast

What should a real Greek breakfast be like? That was a question our chef had to answer when he took it upon himself to set up the breakfast of ON Residence, served at the legendary Olympos Naoussa restaurant.

To answer this question Dimitris traveled, heard stories about people and places, discovered materials. He got to know our land again. He acquired knowledge, experimented, improved techniques.

Through his long-term contact with the small networks of producers, he chose fresh products, mostly with a small ecological footprint. The cheeses that you will find on our buffet, graviera and petroto, come from small cheese factories in the traditional Greek way. Our yogurt and milk come from the American Farm School on the outskirts of Thessaloniki.

All our pies and sweets are made with handmade phyllo and seasonal greens, based on our grandmothers' recipes. The fruits and vegetables we use are always in season from farms located around Thessaloniki and our juice is 100% natural.

In the à la carte menu guests will find recipes from Greek and international cuisine, always made with fresh and handmade ingredients.

This breakfast, the Greek, the natural, the handmade, full of memories, personal taste and tradition but also innovative techniques, is the ON Residence breakfast.