Welcome to the Psi family!
PSI is a modern fish market.
And what does a modern fish market mean?
The PSI team sources fresh catch daily from the Mechaniona fish market, transforming it into a wide range of prepared dishes, elegantly displayed in a glass refrigerated counter — just like a traditional butcher's shop.
So, at PSI you will find ready-made skewers, schnitzels, burgers and pan-fried dishes made from the day's fresh catch. At the counter, they will also cut to order fillets, steaks and specialty cuts aged in a dedicated fish (dry ager). Just like a classic butcher's shop — but for fish!
For all of this, the PSI team will be happy to advise you on how to cook everything at home. They also prepare ready-to-bake fish recipes in trays that you can finish in your own oven — such as sardines plaki, lemon and oregano marinated anchovies, and lasagna with octopus ragù.
All of the above can be taken home raw or cooked — but surprise! — you can also enjoy them at PSI's tables, alongside a small selection of salads and sides.
Delicatessen
Beyond being a fish butcher's shop, PSI is also a unique delicatessen, where you can take home the handcrafted classic flavors of Mezén. Taramosalata, Volos kopanisti, Politian-style smoked mackerel (tsiros), pickles, and handcrafted cured fish — including marinated anchovies, smoked mackerel, pickled octopus and lakerda — are all sold by the kilo. The deli shelves are carefully curated with natural and low-intervention wines and spirits from small producers, as well as a small selection of pantry essentials.
Kopanisti Mezen
In the Volos kopanisti with the Mezen recipe, which we prepare at Psi,
we use Karakana feta cheese that we smoke in our smokehouse and extra
virgin olive oil.
Mezen White Tarama Mousse
Our fluffy and velvety tarama contains only tarama eggs, vegetables, herbs and sunflower oil.
Handmade pickles
Depending on the season, we prepare handmade pickles for our tsipouraki.
Green tomatoes and eggplant in the fall, giants and mushrooms all year
round, cabbage with carrots and broccoli with cauliflower in the winter and
cucumber in the summer.
Handmade fish sausages
Depending on what we find at the fish market every day, we prepare fish sausages. Tuna, swordfish, mayatiko, kinigos, mylokopi, galeos are transformed into pastrami, pastourma, louza, apaki, mortadella, bacon.
Semi-marinated smoked mackerel and tsiros politikos
Vinegared octopus and marinated anchovy
Bonito Lacerda
ΤΗΕ ΤΕΑΜ
From the beginning, Mezen in Volos, following the traditional practices of
Volos tsipouro restaurants, adopted the nose to tail philosophy in
handling fish. The goal was to make the most of the fresh raw material
offered by the Pagasetic Gulf.
In its ten years of operation, Mezen experimented with various cuts of
fish and the use of their more specific parts, such as the collars, the tail
and the very small pieces that were left over after filleting. These pieces
were turned into minced meat for the preparation of meatballs, burgers,
sausages or salamis, thus enriching the gastronomic experience.
All this know-how was concentrated in Psi, while at the same time
research continued on cuts, the dry aging technique and the preparation
of cold cuts. The result was the creation of a fishmonger with a
philosophy reminiscent of a butcher's, offering a new, comprehensive
approach to the processing and sale of fish.
THE CHEF:
GRIGORIS HELMIS
Grigoris Helmis began his career in 1989 at the Athenaeum
Intercontinental, where he worked until 2002. He then took over the
Avaris Hotel in Karpenisi and taught at the Le Gourmet Vocational School
in Lamia.
In 2006, he took over Domotel's Xenia Volou and founded the private
school Le Gourmet in Volos. From 2011 to 2014, he was Domotel's
executive chef, while also writing articles, doing radio shows and
participating in gastronomic projects, such as the Orexis team and the
Downvillage estate (black garlic).
Since 2014, he has focused on his own projects, such as the MeZen
tsipouro restaurant (Volos - Thessaloniki), seminars and presentations on
salted, unsalted, traditional cold cuts and ripening, in which he now
specializes.
The space
Σκρα 8 με Αγάπης
στο κέντρο της Θεσσαλονίκης
The delicatessen-fish and seafood restaurant Psi is a space inspired by the sea, with the color blue dominating and creating a unique atmosphere. The modern design combines clean lines and warm elements, such as wood in the furniture, while the impressive terracotta and deep blue tiles offer finesse and a sense of cleanliness.
The open kitchen and the glass laboratory highlight the fish processing elaboration, reminding of a modern fish shop. Wavy shelves, graffiti with marine themes and modern lighting complete the space, which balances between the warmth of a fish shop and the finesse of a modern restaurant.
We invite you to live the unique experience of Psi!
Daily Menu
Every day, a new gastronomic experience!
At Psi, the menu is renewed daily to offer you fresh flavors and unique recipes, which will enrich your table with authentic flavors and scents of the sea.
Private Dinner στο ΨΙ
Ο χώρος του Psi by Mezen προσφέρεται για ξεχωριστές ιδιωτικές εκδηλώσεις, όπου η φιλοξενία και η γαστρονομία έχουν τον πρωταγωνιστικό ρόλο.
Σας προτείνουμε δύο προσεγμένες επιλογές μενού, εμπνευσμένες από
τη φιλοσοφία μας, ή μπορείτε να επικοινωνήσετε μαζί μας ώστε να σχεδιάσουμε μαζί ένα μενού απόλυτα προσαρμοσμένο στις ανάγκες και τις επιθυμίες σας.
ΠΡΟΤΕΙΝΟΜΕΝΟ
MENU A
45€/άτομο
Κρατηση κατ’ ελαχιστο 20 ατομα
Ψημένο μαριναρισμένο ψωμί
Βελουτέ κακαβιά
Λευκός ταραμάς
Κοπανιστή με καπνιστή φέτα
Ποικιλία από αλλαντικά ψαριών ή Carpaccio από ψάρι ωρίμασης
Σαλάτα εποχής
Σουβλάκι από ψάρι
Σουβλάκι από θαλασσινό
Γιουβέτσι με θαλασσινά ή Μακαρονάδα του ψαρά
Pairing επιλογής
ποτών από Έλληνες μικρούς παραγωγούς
ΠΡΟΤΕΙΝΟΜΕΝΟ
MENU B
65€/άτομο
Κρατηση κατ’ ελαχιστο 15 ατομα
Ψημένο μαριναρισμένο ψωμί
Γιουβαρλάκια ψαριού
Λευκός ταραμάς
Κοπανιστή με καπνιστή φέτα
Γίγαντες τουρσί
Carpaccio από ψάρι ωρίμασης
Σαλάτα εποχής κρύα
Σαλάτα ζεστή με αλλαντικό ψαριού
Μύδια αχνιστά με τσορίθο τόνου
Φιλέτο από ψάρι ωρίμανσης με καπνιστή ρεβυθάδα
Καλαμάρι καρμπονάρα
Pairing επιλογής
ποτών από Έλληνες μικρούς παραγωγούς
