Salona

After nearly 60 years, this third-generation Greek family restaurant still feels remarkably fresh. It’s in part thanks to owner Stavros Konis and his wife Alexandra, who last year expanded the restaurant into the space next door to double its capacity.

Salona inhabits a space between casual and fine dining. Of course there are dips (with free crusty bread) and spanakopita and saganaki, the latter usually accompanied by an apricot marmalade. But there are also less common dishes that have been passed down through the family, such as a warm black-eyed pea and smoked trout entree that sings with the tang of very good Greek olive oil.

It’s easy to order too much food, but dessert is non-negotiable. The baklava is walnut-dense and fudgy and not overly sweet, and there’s a halva mousse situation that’s just plain brilliant.

Must order: Spanakopita, wrapped in house-made filo and bursting with lemon and dill.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

Last visited: August 2026

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