On Pavlou Mela street, Thessaloniki gains a new haunt for the sweet-toothed. Tzeneral is the latest opening from the ERGON family, a pastry shop that dusts off the city’s heritage desserts and reintroduces them with flair. Behind its 70s-tinged façade, the counter fills daily with bougatsa layered in handmade pastry, syrup-soaked pans, light creams and ice cream made from fresh milk and seasonal fruit. The workshop is open, the craft visible, with pastry chef Martin Kitan leading the charge under the eye of ERGON’s culinary director Panagiotis Xanthis. Design is courtesy of ERGON Atelier, which has spun nostalgia into a room that feels both familiar and fresh, a nod to the days when pastry shops were fixtures for post-theatre gatherings or early-morning rituals. Tzeneral is less about invention than careful reintroduction, giving old favorites their rightful place in the present. Think of it as a sweet rendezvous in the heart of Thessaloniki.
Tzeneral revives Thessaloniki’s sweet classics, filled with cream and nostalgia
