Trigona Elenidi has been serving up trigona — a triangular Greek pastry filled with a custardy cream — since 1960. And while they also serve a handful of other desserts, trigona is clearly the main attraction. It’s right there in the name.
If you’ve been selling one thing for almost sixty years, that thing is probably pretty good. That kind of history means something.
And as it turns out, “pretty good” would be quite the understatement. The trigonas at Trigona Elenidi are phenomenal.
It’s that pastry. It’s perfect. It’s basically like the best baklava you’ve ever had, with layer after layer of amazingly crispy phyllo pastry that’s held together with a very generous amount of sweet syrup.
I mean, look at that. Look at the layers. It’s incredible.
They fill each one on demand, which allows the pastry to retain a maximum amount of crispiness; it’s pretty magical.
The whole thing is kind of like a baklava and a cannoli had a baby. The filling is very thick, with a mild custardy flavour, a pronounced sweetness, and a very rich creaminess.
My only issue here is that it’s very, very sweet. It’s intense. If the sweetness were dialed back a few notches it might have been one of the best desserts I’ve ever had. But even as it is, it’s amazing.
Location: Dim. Gounari 13, Thessaloniki 546 22
How to find it: The sign is in Greek — it’s a red circle, and it says “1960” at the bottom.