Previous SlideNext Slide

There’s a charm offensive at work the moment you walk into Salona. “We seat the good-looking people in the window,” your host might quip, before handing you a list of cocktails with Greek influence (see: the espresso martini, made with baklava syrup).

You’d never guess this restaurant is well into its sixth decade, looking more like a contemporary lounge than a time-honoured taverna, but the assured cooking is a clue to that longevity. Tarama is whipped to creamy, tangy excellence, and saganaki is served with a smear of apricot jam. A beautifully pan-cooked hunk of kingfish, teamed with beetroot and its leaves, is bracing and sweet all at once.

There are modern flourishes here and there, and ingredients are carefully sourced, but at its heart Salona is a third-generation family restaurant that wants you to feel like family, too.