Stavros Konis’s grandfather opened the first iteration of Salona in 1969. In 2004, Stavros took the reins, continuing the family legacy and serving many of the original recipes.

When renovations lifted the space’s capacity to 110, Salona experienced a revival. 

While the Konises previously embraced a modernised approach to Greek cuisine, they’re now revisiting the past with nods to taverna classics and homestyle dishes that both call back to the restaurant’s early days.

Ouzo bar staples like frigadelia – spiced lamb liver wrapped in caul fat – are on offer. There’s also prawn youvetsi, an orzo dish made with Australian wild king prawns, as well as talagani, a haloumi-like cheese that’s grilled and served with caramelised onion, peppers and a pomegranate glaze.

Salona only uses Australian products, except for Greek olive oil and some Greek cheeses, and the fish is always wild-caught. Greek Australian producers star on the drinks menu, where anison (an ouzo-style liquor) and mastiha from Macedon Distillery feature.

The restaurant also includes a covered outdoor seating area inspired by Christopoulos’s City Wine Shop, and two private dining areas.