Bougatsa Bantis

The route from central Thessaloniki to Ano Poli changes the scenery: commercial avenues fall away and the streets rise between low houses and views over the city. At Panagias Faneromenis 33, Bougatsa Bantis has been a family business since 1969, according to its specialist listing, making filo pastry by hand. The custard bougatsa, dusted with sugar and cinnamon, is an appealing breakfast choice; savoury fillings such as cheese, spinach or meat are also available.

Customer comments often praise the thin, crisp pastry, warm filling and the option of having it with coffee. Some enjoy the simplicity of a neighbourhood bakery; others note that the space is small and recommend arriving early for freshly made pieces. There is no need to turn the visit into a search for a supposed winner: comparing Bantis with Giannis is more useful in terms of setting and hours than declaring one universally better.

Bantis opens early and closes before many cafés in the centre, with a shorter Sunday schedule in the listings consulted. The address is in Ano Poli, north of the centre, so the uphill walk can be demanding; visitors saving their energy for the walls and viewpoints can take transport or a taxi and walk downhill afterwards. It suits a plan that combines breakfast with the neighbourhood, while Giannis fits a flatter route along the waterfront.