Nea Diagonios in the November 2023 issue of Parallaxi magazine

Spot: In front of the sea.

Place: In one of the most beautiful parts of the city, with an unobstructed view of the sea, this classic restaurant takes you straight to summer, whatever season you visit. The minimal aesthetic, with stone and wood composing its setting, gives it a fine character and a purity, which we all seek. Its garden is the highlight, especially in the warmer months.

Philosophy: The second generation of the restaurant raises the level of difficulty in enjoying food, focusing on quality, faith in traditional, local ingredients, modern techniques, but above all, taste.

Taste: Headed by the award-winning chef Ioannis Handakis, the menu could not but be a pleasant surprise. For example, I recommend the beef fillet in potato gnocchi, porcini cream and truffle carpaccio and the handmade ice cream made of carob, flower cheese and Cretan honey with Syrian Turkish delight or chocolate.

Cellar: The support for small, Greek producers is evident through the wine list, which has been drawn up based on the kilometer distance from the restaurant, at 60 km, in order to leave the smallest footprint on the environment.

Highlight: Recently, he was distinguished at the World Restaurant Awards with the Top Meat Restaurant Head Chef award.

Tip: The consistent AA selection of raw materials over the years justifiably ranks it in the timeless culinary values of the city.

Info: Them. Sofouli 64A, T. 2310 029085