STORIES FROM NEA DIAGONIOS
Stories of contemporary Greek gastronomy
The Nea Diagonios blog brings together stories about contemporary Greek gastronomy as we experience it every day in Kalamaria. The articles explore people, producers and ingredients, as well as the relationship between the kitchen, Thessaloniki, the sea and the changing seasons.
You can follow the journey of chef Ioannis Chantakis, learn more about the restaurant philosophy and see how Greek tradition can move forward without losing its identity. Awards and press features become an opportunity to share the thinking, craft and teamwork behind each plate.
For a closer look at what is currently served, explore the Nea Diagonios menu. Dishes respond to seasonality and ingredient availability, while the blog gives context to the flavours, techniques and collaborations that shape the restaurant.
Helpful answers about our stories
What topics are covered in the Nea Diagonios blog?
The stories explore contemporary Greek gastronomy, the chef and team, ingredients, awards, sustainability and the restaurant’s relationship with Thessaloniki.
Are the articles available in Greek and English?
Yes. Key stories are published in both languages so international visitors can learn more about the restaurant and its philosophy.
Where can I find the dishes mentioned in the stories?
The current restaurant menu brings together the dishes available now. Selected choices may evolve during the year because the kitchen follows seasonality.
Where can I read more about the chef?
The chef page introduces the journey and cooking philosophy of Ioannis Chantakis, while the blog includes interviews and related features.