**Republished from:** flaginlife.gr

Nea Diagonios offers delicious cuisine crafted by award-winning chef Giannis Chantakis. We visited and share our impressions.

The name *Nea Diagonios* may mislead some, who might imagine the restaurant as an offshoot of the classic Diagonios in the center of Thessaloniki. That would be a mistake. While there is indeed a connection rooted in tradition with the original Diagonios, there is also a significant difference. At the helm of the kitchen is Giannis Chantakis, a truly talented chef with all the potential to take the restaurant to great heights. But let’s start from the beginning.

First and foremost, Nea Diagonios has a major advantage: its exceptional location. Set right by the sea in Kalamaria, the restaurant enjoys a beautiful view complemented by a small marina. Surrounded by greenery, the outdoor space is well cared for, comfortable, and relaxing. As for the lunchtime crowd during our visit, it was pleasantly mixed—couples, families, and a few tables that clearly suggested business meetings.

Although the menu at Nea Diagonios is currently in the process of being reworked, this did not prevent us in any way from recognizing the chef’s talent and potential. Looking through the restaurant’s offerings, the first observation is the relative absence of fish-based dishes. As Chef Giannis Chantakis explained, this has already been taken into account as part of the menu’s redesign. Personally, this was perhaps the only shortcoming of the current menu, which places a clear emphasis on meat (tradition, after all).

Nea Diagonios, especially when it comes to its starters, features several inventive elements—such as the homemade cheese prepared by the chef himself, which is truly a must-try. The Athenian salad with its wonderfully flavorful homemade mayonnaise was also excellent, as was the Athonite-style eggplant spread.

Regarding the main courses, tradition takes center stage, giving precedence to meat. The soutzoukakia I tried were very good, and the same can be said for the desserts, which are also prepared by the chef’s own hands. I should also mention that Nea Diagonios boasts a particularly well-curated wine list, along with commendable service.

After all this, and so there is no doubt, it is clear that Giannis Chantakis’s presence in the world of gastronomy is anything but accidental. His family has deep roots in Thessaloniki’s dining scene, while he himself has pursued serious studies abroad, gaining experience alongside great masters. A positive outlook for the restaurant, therefore, comes as no surprise.

Normally, my visit to Nea Diagonios would have ended here. However, I must admit that Giannis Chantakis made a strong impression on me, and I chose to spend a bit more time getting to know him—understanding how he thinks and whether the delicious dishes I tasted are built on solid foundations. This, after all, is essential for a restaurant that aspires to go far. Based on our conversation, I concluded that the chef’s high ambitions rest on realistic ground, making Nea Diagonios a strong representative of Thessaloniki’s quality dining scene, which continues to grow ever more prominent.