The symbolic building was festively lit, the blinds were raised, and the salesmen set to work. The bustling traffic of the city center returns again to its roofed Agora Modiano. Thessaloniki.

Despite the drizzle, today the renovated Modiano market officially opened its first day of operation, and the expectations of owners and buyers were high.

In the morning, the main entrance from Ermou Street was opened, as well as shops with products that the inhabitants of Thessaloniki always found in the central market of the city: fish and meat, cold cuts, spices, olives and cheeses, bread and traditional products. Greek soil, thyme, honey and oregano, excellent quality wines, olive oil…

Loading and unloading, supply of supplies, return traffic again set the tone. And also the hope that the surviving and now modern Modiano market has caught up and will continue its work in the future, inextricably linked with the trade of the city.

History of the Modiano Market

The construction of the market began in 1922 according to the design of the architect Eli Modiano on the site of the Talmud Torah synagogue, which was destroyed during the great fire of 1917. On its ruins, a covered market was erected, which housed trade and the memory of the Thessalonians for a century.

In 1930, when it first opened, it was the largest indoor market in the Balkans.

The deterioration began in the 1990s, stores closed one after another, licenses could not be reissued due to health reasons, and finally, in 2017, a “lockout” came, the future of which seemed uncertain.

Repair and restoration

However, interest revived again after the acquisition of Fais Group, according to APE-MPE.

After four years in which the shutters were down, the listed building is “coming back” completely refurbished to confirm its role as the mall’s main roof, as well as other dining and entertainment venues, as has traditionally been the case for a century.

The reconstruction and operation of the Modiano market was carried out by the Fais group, which acquired 43.6% from TAIPED in the summer of 2017 and, after a public request for interest from small investors, reached 57%.

After so many years, the market was deemed unsuitable and structurally “dangerous” in terms of urban planning and therefore suspended its operation. After intensive restoration work, the market inside has taken on a new form, more modern, clean and functional, but with a design that is fully consistent with its historical and traditional character.

Through a thoughtful restoration plan, technology, new materials, digital applications and automation were used to return a fully restored central market to the urban population. Bioclimatic, with modern ventilation and sophisticated fire protection systems, with improved use of sunlight, through a transparent roof, modern lighting with energy-saving lamps, with areas for processing organic materials, with refrigerators and organized warehouses.

“We have a lot of faith in the Modiano market, which is why so much money has been invested in its renovation and re-opening,” Hasdai Capon, general manager of the group, told APE-MPE.

“Most of the stores are already open now, some haven’t had time to restock, but they will open within a week. Both bars are open, there will also be a restaurant upstairs, people are already visiting in the morning, and we expect even more traffic in the coming days,” added Mr. Mr Kapon.

Gastronomos awards event shortly before the curtain opens

Meanwhile, yesterday Gastronomos and Kathimerini celebrated this year the “15th Quality Award”.with a big event at the symbolic Agora of Modiano, where the awards were followed by a celebration with famous chefs preparing the delicacies of Asia Minor for the public, since this year’s awards, in connection with the 100th anniversary of the Catastrophe of Asia Minor, were dedicated to Asia Minor Hellenism.

The event, which was held for the first time this year in Thessaloniki, the only Greek city of the UNESCO Creative Cities of Gastronomy Network, also honored producers and businesses from Asia Minor from all over Greece.

The honorary award was presented to Soula Bozis, Bee Naturalles honey, which produces, among other things, anise-fennel honey, one of the rarest fragrant organic honeys in Greece, the honey production award was presented, and a special award was given collectively to 6 sweetbreads of Syros, and the Spirit Production Award went to Ouzo Veto from the Spentza Distillery of Lesvos.

The award for the production of sausages was given to the premium sausage workshop “Atlamazoglou” from Nea Karvali Kavala, and the award for the production of sheets and pies was awarded to the workshop for the production of sheets and confectionery “Dimitra Gunaridis”.

Mokka Coffee Roastery received the award for coffee production, Heracles, a historic dried fruit processing and selling shop, received the shop award, Zdorovye kefir received the innovation award, and the famous Paparaskeva from Xanthi received the confectionery award. and premium halva is produced at the halva factory of the Eleftheriou family.