A Bold Taste of Tradition in Central Macedonia

In Thessaloniki, the culinary capital of Central Macedonia, patsas is more than just a soup—it’s a cultural institution. Known for its rich flavor, unique ingredients, and devoted following, patsas has long been a staple of late-night dining and early-morning recovery.

Traditionally made with beef or pork tripe and sometimes trotters, patsas is simmered slowly for hours to create a gelatinous, nourishing broth. The result is a deeply flavorful soup, often enjoyed with garlic vinegar or lemon juice, which adds a sharp kick and helps cut through the richness.

While some may find the ingredients unusual, locals swear by its restorative powers—especially after a long night out. In fact, patsas is famously served in patsatzidika (specialized soup restaurants), many of which stay open until dawn or operate 24/7. These humble eateries have become part of Thessaloniki’s food identity, offering comfort and familiarity to generations of patrons.

Whether served plain or enriched with avgolemono (egg-lemon sauce), patsas remains a beloved, if bold, expression of Northern Greek tradition. For the adventurous eater, it’s a must-try dish that reveals the hearty, unpretentious soul of Macedonian cuisine.