{"id":4134,"date":"2026-02-19T18:33:39","date_gmt":"2026-02-19T16:33:39","guid":{"rendered":"https:\/\/neadiagonios.gr\/?p=4134"},"modified":"2026-02-19T18:39:41","modified_gmt":"2026-02-19T16:39:41","slug":"nea-diagonios-a-milestone-for-sustainable-gastronomy-in-greece","status":"publish","type":"post","link":"https:\/\/neadiagonios.gr\/index.php\/en\/2026\/02\/19\/nea-diagonios-a-milestone-for-sustainable-gastronomy-in-greece\/","title":{"rendered":"Nea Diagonios: A Milestone for Sustainable Gastronomy in Greece"},"content":{"rendered":"

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Republished from Foodmadegood<\/strong><\/a><\/span><\/p>\n

Nea Diagonios, led by Chef Ioannis Chantakis, has been recognised by the Sustainable Restaurant Association<\/strong><\/a><\/span> through the Food Made Good framework, marking a significant moment not only for the restaurant itself but also for the wider hospitality landscape in Greece.<\/p>\n

At the core of Nea Diagonios\u2019 philosophy lies a simple yet demanding principle: the menu is shaped by what is truly available. Fresh, local Greek produce defines each dish, sourced through a close and trusted network of growers who cultivate their land with responsibility and care. Seasonality is not a trend here; it is the structural foundation of the kitchen.<\/p>\n

Ingredients are treated with respect from the moment they enter the restaurant. The team works with a clear commitment to using everything that comes through the door, reducing waste at its source and maximising the value of every product. This operational discipline reflects a deeper ethical stance \u2014 sustainability is embedded in daily practice, not presented as a marketing narrative.<\/p>\n

This respect extends beyond ingredients. People stand at the centre of Nea Diagonios\u2019 identity. The kitchen brigade, the front-of-house team, the producers and suppliers are all integral to the way the restaurant operates. Collaboration and mutual trust shape the restaurant\u2019s day-to-day rhythm.<\/p>\n

Chef Ioannis Chantakis has developed his culinary approach through dialogue and inspiration from international peers, including Eduardo Rukos and Petro Evia (Mexico), Mehdi Sgard (France), Antonio Arcieri (Poland), and Sotiris Evangelou (Greece). These influences contribute to a cuisine that remains rooted in Greek identity while remaining open to global perspectives.<\/p>\n

Nea Diagonios is the first Greek restaurant to go through the Food Made Good Standard. As the certification process progresses, its practices become more visible, structured and action-driven. This milestone sets a concrete example for restaurants in Greece and beyond, demonstrating that sustainability can be integrated into fine dining without compromising creativity or quality.<\/p>\n

Nea Diagonios continues to build its future with clarity of purpose: responsible sourcing, respect for people, and a conscious relationship with the land.<\/p>\n

Read more: Foodmadegood<\/strong><\/a><\/span><\/p>\n

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