The quality of its food, carefully curated wine list and responsible kitchen practices have earned Nea Diagonios a series of distinctions that recognise different aspects of its work, securing its own special place on Thessaloniki’s culinary map. This year, a particularly significant milestone has been added to its journey: its first inclusion in the Michelin Guide 2027, the edition that features Thessaloniki for the very first time. Located on Themistokli Sofouli Avenue in Kalamaria, the restaurant owned by Ioannis Chantakis showcases a cuisine with a distinctive local identity and a contemporary expression, demonstrating just how far familiar flavours can go when shaped by knowledge, care and an unwavering commitment to quality.

The story of Nea Diagonios began on 14 February 2009, continuing the family tradition of the original Diagonios restaurant, which had been operating in the centre of Thessaloniki since 1976. As a second-generation representative, chef and owner Ioannis Chantakis keeps this legacy alive, developing it through his own creative vision. The power of fire, precision in grilling and careful handling of ingredients define his cooking, with traditional recipes given contemporary touches while retaining their authentic flavour. From the bread baked fresh every day to the carefully selected cuts of meat and handmade preparations, the restaurant’s philosophy is built on hard work and consistency.

A series of accolades, all rooted in quality

Nea Diagonios has earned recognition across several fields, from food and wine to sustainability. Its handmade pork gyros has attracted attention on TasteAtlas, while in May 2026 its wine list received recognition from Star Wine List for its distinctive character.

In the same year, the restaurant was awarded one star under the Food Made Good sustainability standard of the Sustainable Restaurant Association. This distinction acknowledges its efforts towards responsible sourcing, reducing food waste and showing respect for both people and the environment.

Its inclusion in the Michelin Guide

This year, however, brings a new and unprecedented distinction for this much-loved Kalamaria restaurant.

Nea Diagonios’ inclusion in the Michelin Guide 2027, in the Recommended category, coincides with Thessaloniki itself making its debut in the guide. This important achievement recognises the work and dedication of the restaurant’s team, as acknowledged by the inspectors of one of the world’s most prestigious culinary guides.

Michelin selects restaurants for its guide through assessments carried out by anonymous inspectors, awarding one, two or three stars to establishments offering exceptional cuisine. Inclusion in the Recommended selection is, in its own right, an endorsement of the quality of Nea Diagonios’ cooking. In its official Michelin Guide 2027 profile, the inspectors highlight its carefully prepared local cuisine with contemporary touches, Ioannis Chantakis’ skill at the grill and his particular attention to the needs of diners with gluten intolerance.

Among the dishes singled out are the handmade gluten-free pork gyros and Thessaloniki-style soutzoukakia, served with saffron-infused rice and grilled Florina pepper, praised for their delicious flavour and succulent texture. Their review also mentions the beautiful views across the Thermaic Gulf, the expansive glass windows and the terrace, which is ideal for summer evening dining.

Land, fire and sea: a meaningful menu that keeps evolving

The philosophy of “Land, Fire, Sea” runs throughout the menu, bringing together the restaurant’s signature classics and newer creations. Naturally, at its heart are the handmade, freshly carved pork gyros and the beef soutzoukakia – two dishes deeply rooted in family tradition and Thessaloniki’s culinary heritage.

Alongside these favourites are a range of grilled dishes, fillets and carefully selected cuts of meat, with particular emphasis on the right cut and precise cooking. Among the highlights is beef fillet served with potato gnocchi, porcini cream and black summer truffle carpaccio.

The selection of salads, cold and hot starters includes homemade Russian salad and Mount Athos-style aubergine, Cretan-inspired bao buns, savoury mini doughnuts served with Cretan tomato chutney and mastic mayonnaise, as well as the restaurant’s signature handmade white cheese wrapped in cheesecloth, accompanied by tomato soup, Kalamata olive “soil” and wild oregano.

Among the seafood dishes, grilled and fried squid is paired with crispy potato pavé, lemon cream and grated Messolonghi bottarga. The sea bream fillet is served with chickpea purée flavoured with vadouvan and a delicate emulsified lemon sauce. All dishes follow the seasons and the availability of ingredients, with quality always at the heart of the approach. Particular care is also taken to make the most of every ingredient – a commitment reflected in the restaurant’s participation in the Alliance for the Reduction of Food Waste initiative.

A wine list that celebrates the local region

The restaurant’s award-winning wine list focuses on small wineries and producers from the wider surrounding area. Its decision to introduce guests to boutique wineries, all located within an 80-kilometre radius, was not driven by marketing considerations. Instead, it reflects a commitment to minimising the environmental impact of transporting supplies and showcasing local producers.

The recognition from Star Wine List, in fact, reflects the care behind this wine selection, which complements the character of the restaurant’s cuisine and its overall philosophy.

Alongside the wines, the signature cocktails offer a variety of options to start or round off an evening. One distinctive combination brings together Metaxa, mastic and lime, creating an aromatic, refreshing drink with unmistakably Greek influences.

Thoughtfully crafted homemade desserts

The same attention to detail continues through to the desserts, all prepared in-house. Profiteroles, pavlova, mille-feuille with mastic and Aegina pistachios, as well as a Santorini-inspired tiramisu, provide tempting ways to finish your meal. Chocolate, delicate creams, crisp textures and distinctive Greek aromas promise a truly memorable finale.

Dining with views across the Thermaic Gulf

Situated on Sofouli Avenue, just a few metres from the sea, Nea Diagonios offers a bright, understated and carefully designed setting. Large glass windows provide uninterrupted views across the Thermaic Gulf, while the terrace is ideal for al fresco dining. The midday light, the changing colours of the sky in the afternoon and the peaceful evening scenery create a beautiful backdrop for meals shared by couples, families and groups of friends. Throughout, hospitality receives the same thoughtful attention as the food itself.

For Thessaloniki, Nea Diagonios is one of the city’s eastern culinary landmarks, keeping tradition and flavour alive in a location that offers a welcome escape from the busier central districts. For all these reasons – and, of course, its recent inclusion in the Michelin Guide – the city has yet another reason to be proud of its culinary scene.

Tip 1: Nea Diagonios is open Tuesday to Saturday from 1pm to 11.30pm, and on Sundays and public holidays from 1pm to 7pm. The restaurant is closed on Mondays.

Tip 2: Reservations are recommended during peak days and hours, as well as for larger groups