The first coffee-bar in Europe opened in Venice in 1645. For the refinement of the taste of espresso, however, centuries had to pass. In Thessaloniki, the art of the strong black coffee made with hot water that penetrates with pressure into the freshly ground beans, became popular thanks to a group of skilful and trained baristi.
It was the baristi of Local Thessaloniki in 2002, who initiated the town into the secrets of fine espresso: dense texture, full and vibrant flavor and a golden cream for those who prefer lungo or ristretto, con patta or coretto.
The perfect espresso in Local Thessaloniki is the absolute base for a wide selection of fine species of coffee, but also a great opportunity to boost, break, introduction to an evening full of delicious cocktails or an epilogue to an unforgettable Mediterranean meal.