If you’re skeptical about new food ventures in Thessaloniki and are pondering whether to visit 718 or not, we definitely hear you. It took us more than a year to get there but the verdict is in. And it couldn’t have been better for this classy establishment in Panorama with its generous menu and its fine steaks.
Mushroom soup with a drizzle of truffle oil
We visited 718 on a cold weekday night whilst pondering over the idea of heading north of the city to try this out. In the end, we were pleasantly welcomed and ended up having a fabulous dinner along with the warm hospitality of the owner, Nikos Konstantinou. Having spent quite a few years in New York, NIkos had this vision in his mind for a long time coming. Together with chef Dimitris Staktaris they created a sophisticated menu that is hard to find in Thessaloniki.
Although we were in for a light bite, we ended up carefully selecting a couple of cuts from its fine offering of dry-aged steaks and other interesting dishes – and we loved it! Cuts like Tomahawk, Picanhia, Rib eye and Porterhouse are all available. For starters we had a pomodorini salad to whet our appetite, coupled with a hot mushroom soup. Although it was a bit heavy on the fresh creme, it had a very nice taste. Then came the beef bruschetta – a fine dish, served also with bone marrow that is very hard to find!
For main we loved the juicy boneless rib eye but we also devoured two portions of pasta. Fresh pappardelle with mushrooms, porcini cream and truffle oil and an off-the-menu carbonara that was generously offered by Nikos. What a delight! Properly made with an egg yolk and parmesan shavings, the carbonara was impeccably executed – well done!
To top it all off, the apple pie dessert was also spectacular. Caramelised apples with some biscuit crumbles on the side and a scoop of chestnut ice cream. What a perfect way to end a fabulous meal right in the heart of winter!
Beef bruschetta with bone marrow on the side
Boneless rib eye steak
Apple pie served with chestnut ice cream