A Richmond institution that has been feeding Melburnians for the better part of six decades, Salona has just earned a 14.5 out of 20 Critics' Pick rating in the Good Food Guide — and the score comes after the restaurant's biggest transformation in years. Under the stewardship of third-generation owner Stavros Konis and his wife Alexandra, the beloved Greek restaurant recently expanded into the neighbouring space, effectively doubling its capacity while holding onto the character that has defined it since its earliest days.
A Family Legacy Reinvented at Salona
Nearly 60 years in business is a remarkable run for any restaurant, and Salona has managed to feel, against all odds, remarkably fresh. The expansion is central to that renewed energy — the dining room now occupies a larger footprint, yet the atmosphere still sits comfortably in the space between casual neighbourhood eating and something more considered. It is neither a white-tablecloth affair nor a no-frills taverna, but something distinctly its own.
The menu reflects that dual identity. Familiar staples are present and accounted for: dips arrive alongside complimentary crusty bread, spanakopita makes an appearance, and saganaki — served here with apricot marmalade — anchors the shareable starters. But there is more going on beneath the surface. Certain dishes have been handed down through the family across generations, including a warm black-eyed pea and smoked trout entrée that draws its character from the quality of the Greek olive oil used to dress it.
What to Order
The standout dish, according to critics, is the spanakopita — and not the frozen-pastry variety found at lesser venues. Salona's version is wrapped in house-made filo and packed with lemon and dill, making it the clear must-order of the meal. Other highlights from the menu include:
- Goat baked in parchment paper — slow-cooked in the oven for a tender result
- Brizola — a grilled pork tomahawk
- King prawn yiouvetsi — a Greek-style prawn bake
- Crispy calamari and assorted meze, including zucchini kefte and tzatziki
A word of caution from those who have sat down at Salona: it is easy to over-order. The table fills quickly with shared plates, and appetite management becomes its own challenge before the meal is done.
Save Room for Dessert
Critics are emphatic on one point: dessert at Salona is non-negotiable. The baklava is described as walnut-dense and fudgy, with a restrained sweetness that sets it apart from cloyingly sweet versions found elsewhere. There is also a halva mousse on the menu that has drawn particular praise — a clever riff on a classic ingredient that lands as one of the more memorable ways to end a meal in the area.
The Verdict
With its Critics' Pick designation and 14.5/20 score, Salona's latest chapter appears to be among its strongest. The expansion has given the Konis family room to grow without losing what makes the restaurant worth returning to — a genuine sense of heritage, cooking that draws on real family tradition, and a kitchen that knows when to honour the classics and when to push past them.
