**Republished from:** thestival.gr

Nea Diagonios is a restaurant that redefined the concept of the “grill,” giving it a new identity by offering guests the opportunity to enjoy meat in its finest possible expression. Classic flavors combined with modern elements form the recipe for the restaurant’s success. In a beautiful seaside setting, one can enjoy delicious cuisine paired with a relaxed, welcoming atmosphere.

The restaurant’s philosophy is rooted in a love for gastronomy, harmonized with care for the environment and the promotion of sustainable development. Wines are sourced from local vineyards, and all ingredients are used with mindful care, ensuring that nothing goes to waste.

“For us, the challenge is not only to transform ingredients into gastronomic masterpieces, but to give meaning and value to the humility of each component, elevating it into something greater. In our kitchen, sustainability and respect for the ecosystem are not just words. They are a central part of our philosophy—a way of understanding our relationship with the land, animals, and the sea,” states executive chef and owner Ioannis Chantakis in an interview with thestival.gr.

The menu features meat-focused dishes alongside handmade appetizers and salads prepared with pure ingredients from small local producers. Among the starters, we particularly enjoyed the Loukoumades with Chios Mastelo cheese, smoked Metsovo cheese, and feta, served with Cretan tomato chutney and mastic mayonnaise, as well as the Thessaloniki spicy cheese spread made with various white cheeses, chili pepper, vinegar, and crispy pastry sheets—an excellent accompaniment to meat dishes. We were also impressed by the Cretan Bao Buns, featuring steamed buns filled with crispy handmade Cretan chicken apaki, tofu cream, Japanese salt, and cranberry marmalade.

Choosing from the meat dishes on the menu is no easy task, as they are all exceptionally flavorful. We confidently recommend the restaurant’s specialties: handmade soutzoukakia made with 100% beef mince, as well as the handmade pork gyros. Another excellent and traditional choice includes lamb chops, along with the distinctive beef fillet topped with summer truffle carpaccio, porcini cream, and blue cornflower petals, served with potato gnocchi.

To complete your culinary journey at Nea Diagonios, pair your meal with a fine wine and finish with the profiterole dessert, featuring 70% namelaka chocolate, four crackled choux pastries filled with pastry cream and caramel cream, hazelnut crumble, and chocolate sauce.

Executive chef and owner Ioannis Chantakis holds numerous distinctions and awards, including the Gourmet Award, which he remarkably earned in just three months—the fastest such recognition ever awarded. In 2009, he opened Nea Diagonios in Kalamaria, and within three years the restaurant was distinguished as “The Best Choice” by the American magazine *National Geographic Traveler*. In the same year, it was also included in TripAdvisor’s list of the 25 best restaurants in the world.

“A beautiful space operating right by the sea, transporting you to an Aegean island, with minimalist décor featuring stone and wood that exudes comfort, cleanliness, and quality,” adds Mr. Chantakis.

**Address:** 64A Themistokli Sofouli Street, Thessaloniki
**Tel:** +30 2310 029085

**Website:** neadiagonios.gr
**Facebook:** Nea Diagonios
**Instagram:** neadiagonios