There are restaurants one visits for the food, and restaurants one chooses for the destination itself. Nea Diagonios on Themistokli Sofouli, right on the waves of Kalamaria, is a combination of both. From noon until late at night, the light in the space changes, and with it, the experience of each meal. Families, groups of friends, couples, people coming for lunch or to discover the new menu that—for the first time—will include seafood proposals… everyone finds something here that draws them in, on the eastern side of the city.

Behind “Nea Diagonios,” which first opened in 2009, stands the Chef and owner, Ioannis Chandakis, with years of experience that combine technique, awards, and a true devotion to taste. Award-winning, with international references and distinctions for his work, he continues to build his own gastronomic vision in Thessaloniki—steadily, creatively, and without exaggeration. His philosophy remains the same: to highlight traditional dishes of the city in a modern, more enriched way.

The new, enriched menu

The Chef’s new menu is a trilogy: “Earth, Fire, Sea.” For the first time, seafood flavors come to the forefront in a place that until now had become known for its truly exceptional meats.

In the restaurant’s bright spaces, just a few meters from the water, dishes like calamari served two ways—grilled and fried—accompanied by crispy pavé potatoes, lemon cream, and grated Mesolongi bottarga, or the sea bream fillet with chickpea purée scented with vadouvan and a delicate lemon emulsion—a dish that balances purity and complexity—seem almost like a continuation of the surrounding landscape.

The new menu does not seek to impress; instead, it presents simple and beloved flavors in a natural, clean, and balanced way, just like everything that has come out of the restaurant’s kitchen for years.

Award-winning flavors, unforgettable tastes

Alongside the new dishes, the beloved staples of “Nea Diagonios” remain: the handmade, daily-cut pork gyro awarded by TasteAtlas, the beef soutzoukakia—flavors that have established the restaurant in its category, the “landmark” dishes of the menu and a point of reference for those who return again and again.

Among the more recent dishes, you will find the Cretan Bao Buns, savory doughnuts with Cretan tomato chutney and mastic mayonnaise, and the signature handmade white cheese in cheesecloth, served with tomato soup, Kalamata olive “soil,” and wild oregano—an appetizer that brings “earth and fire” together on one plate, and is sure to enchant you.

Sweet memories

The dessert section, with options such as profiterole, pavlova, and mille-feuille with mastic and Aegina pistachio, is designed for those who firmly believe that a dinner should end as beautifully and deliciously as possible.

All desserts are handmade—something you will notice in every bite—and you can choose your favorite to end your meal… or why not, try them all gradually!

Local wines and signature cocktails

The wine cellar introduces you to small boutique wineries, all located within a radius of 80 kilometers—a decision not made for marketing purposes, but to ensure the smallest possible environmental footprint and to highlight local producers.

To accompany your dessert or to close your meal, enjoy the cellar’s signature cocktails, such as the refreshing cocktail based on Metaxa, mastic, and lime—ideal for all seasons, even if it “smells” like summer.

The owner’s philosophy lies between innovation and respect: ingredients from local producers, a zero-waste mindset, clean flavors—it’s no coincidence that he participates actively in the “Alliance for the Reduction of Food Waste.” At Nea Diagonios, beyond the techniques, values are also showcased.

The space, minimalist and bright, is ideal for those who want a break from everyday life and the city’s busy images. In the summer, the courtyard becomes a meeting point, while in winter the indoor area offers the same view, with the necessary warmth and a welcoming atmosphere that will make you feel like you’re exactly where you need to be.

Tip 1: Nea Diagonios is open from Tuesday to Saturday, 13:00–24:00, and every Sunday from 13:00–19:00. It is closed on Mondays.
Tip 2: Reservations are recommended, especially during peak days and hours, as demand is high.