Season 43

Trizoni was born in 1983 in Kriopigi, Halkidiki, when fisherman Giorgos Sousouras began to grill the fish he brought from the sea daily in the yard of his house. Through those authentic evenings, with the sound of crickets and friends around the table, a hospitality philosophy was formed that remains unchanged to this day.

More than forty years later, Trizoni is one of the most recognized seafood gastronomy destinations in Greece. Under the care of Asterios Sousouras, it continues to collaborate with fishermen and spearfishers of Halkidiki, selecting exclusively wild fish of the season, which are grilled over charcoal from holly trees of Northern Halkidiki. The cuisine is based on a few, excellent local ingredients, while the Fish Cellar highlights fish in different expressions, from raw preparations to creations inspired by the monastic gastronomic tradition of Mount Athos.

With distinctions from important gastronomic institutions and a firm commitment to quality, authenticity and Greek hospitality, Trizoni continues to offer an experience that honors the sea, the place and the joy of sharing a table with people you love.