One day, on the way back from a day at the beach near Paliouri, Halkidiki, we headed back up the peninsula of Kassandra and stopped in at Nea Fokea, a town just south of Nea Potidea. Nea Fokea is one of the older towns in Halkidiki and it’s where Massalia is located.
Massalia is the ancient Greek name for Marseilles, yes…France’s Marseille, a city whose roots began back in 600BC, when Phoenicians first settled there. Greeks like paying homage to far away lands where Greeks once lived. Hey, we’re a proud people.
Massalia is located at the main square (platea) of Nea Fokea. Take the exit off the main Halkidiki road towards town and simply ask for directions to the main square. Look for parking and you’ll find Massalia there. Massalia is run by two Thessaloniki buddies in Niko and Yianni and they spend their summers in Nea Fokea serving up classic Greek dishes with modern twists and panache.
This taverna came to my attention via Greek food blogger Madame Ginger, who shared her enticing photos of Massalia’s dishes this past summer. Mental note was made and when it was my turn to visit Greece, I visited Massalia.
We ordered a mix of meat and seafood dishes and the first of the dishes to arrive were the fries. Hand cut, crisp and fluffy on the inside. When you’re in Greece, you learn who hand cuts their own fries and who doesn’t. Reputations are made (and broken), depending on how well an eatery does their fries. Massalia delivers!
Next up was a seared Tallagani cheese, from Messinia. Seared well, dressed with a sweet and sour Balsamic. Presented and made very well, I just would have liked a bolder cheese, like a Halloumi or Mastelo.
The next dish was killer – house cured cod with a pastourma flavouring and served on a nest of raw zucchini salad. I am going to have to make this!
Another fave for me to order are the kolokithokeftedes (zucchini fritters). These zucchini fritters were the best ones I ate this past summer in Greece. Many tavernas make a decent zucchini fritter, Massalia’s is perfect with it’s golden breaded crust and soft, flavourful filling with herbs and Feta.
We needed salad on our table so we ordered this dish with greens, beets and smoked pork.
The lone fish dish we order were fried anchovies, another taverna classic. Small, fresh anchovies are dredged in flour and simply fried until crisp and golden. Simply squeeze some lemon juice on them or dunk them in a small glass of wine vinegar.
Did I say we were hungry? I ordered a plate of Soutzoukakia…made of either beef or veal, often some pork is mixed in to add needed fat. 
Last of the dishes were the pork belly with honey and thyme, served with a dollop of smoked eggplant puree.
A fine day of swimming followed by a great long lunch at Massalia. Yiannis and Niko are enthusiastic, young and they care about the food they put out. If you’re in the Thessaloniki area or vacationing in Halkidiki, drop by Massalia for a memorable meal.
Massalia is only open during the summer season, always wise to call ahead.
What a great article Peter! It’s wonderful to have read about all the yummy dishes you sampled while at Massalia. The beet salad looks delicious. I might have to try to replicate that one.
I’m going to have to visit that place next time we are in Thessaloniki. We were there this past summer, and went swimming in Kallithea Chalkidiki. We passed by Nea Fokia, but never stopped to visit. Great article and the food looks delicious. I already miss the Greek food over there.
We did go on a short vacation at chalkididki in 2014 met this guy Pablo at the beach picking herbs for the taverna and had dinner the same day there…food: fresh and very good, old style with a “swing” of ,.
Regardless what you do pick from the menu, it’s all great.
We even took a 100k detour to get a meal this year,
I have done some cooking long time ago in Greece, but really this is one of the best taverna’s i’ve ever been sitting on a table..