Nea Diagonios: The seafront restaurant that transports you to an Aegean island

Republished from: thestival.gr

Nea Diagonios is a restaurant that redefined the term "grill" and gave it a new form, offering the public the opportunity to enjoy meat in its best possible version. Classic flavors, combined with modern elements, are the recipe for the restaurant's success . In a beautiful space next to the sea one can try delicious cuisine combined with a relaxing atmosphere.

The restaurant's philosophy is based on the love for gastronomy which harmonizes with the care for the environment and the promotion of sustainable development. The wines are sourced from local estates and all ingredients are used in such a way that nothing is wasted.

"For us, the challenge is not only to transform ingredients into culinary masterpieces, but to give meaning and value to the humbleness of each ingredient, transforming it into greatness. In our kitchen, sustainability and respect for the ecosystem are not just words. It is a central part of our philosophy, a proposal to understand our relationship with the land, the animals and the sea", saysthe executive chef and owner of the business, Ioannis Chantakis, to thestival.gr.

The menu includes meat dishes as well as handmade appetizers and salads made with pure ingredients from small producers. Among the appetizers we singled out the Loukoumadakia with Mastelo of Chios, smoked Metsovo cheese and feta cheese served with Cretan tomato chutney and mastic mayonnaise as well as the Thessaloniki Tyrokauteri with various white cheeses, hot pepper, vinegar and crispy dough leaves which perfectly accompanies the meats. We were also impressed by the Cretan Bao Buns with steamed buns with crispy Cretan handmade chicken apaki, tofu cream, Japanese salt and cranberry jam.

From the meats on the menu, it's hard to choose one since they are all delicious. We confidently recommend the specialty of the shop, the handmade suzukakia with 100% minced beef, as well as the handmade pork gyro. In addition, a very good and traditional option is the lamb ribs and also the special beef fillet with summer truffle carpaccio, porcini cream, and blue cornflowers which is served with potato gnocchi.

To complete your taste journey in Nea Diagonio, accompany your dishes with a wine and also with the profiteroles with namelaca chocolate 70% together with four cracker sauces filled with pastry cream, caramel cream, hazelnut crumble and chocolate sauce.

The executive chef and owner Ioannis Hadakis holds many distinctions and awards such as the Gourmet award which he managed to win in just three months and is the fastest award ever given. In 2009 he opened Nea Diagonios in Kalamaria and within three years it was distinguished as "the best choice" by the American magazine nation geographic traveler while in the same year it entered the list of the top 25 restaurants in the world by TripAdvisor.

"A beautiful space that operates in front of the sea that transports you to an Aegean island, with a minimalist style decoration, with stone and wood exudes comfort, cleanliness and quality" , adds Mr. Ditch.

64A Themistokli Sofouli, 2310 029085

Website: neadiagonios.gr

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Instagram: neadiagonios