A Richmond institution is proving that longevity and quality are not mutually exclusive. Salona, the Greek family restaurant that has been feeding Melburnians for nearly six decades, has earned a 14.5 out of 20 Critics' Pick rating and is drawing fresh attention after a significant expansion that doubled the venue's capacity. Under the stewardship of third-generation owner Stavros Konis and his wife Alexandra, the restaurant knocked through into the neighbouring space, breathing new life into one of the city's most quietly beloved dining rooms.

A Family Legacy That Still Feels Fresh

Fifty-six years is a remarkable run for any restaurant, let alone one operating in the competitive inner-Melbourne dining scene. What sets Salona apart from a simple nostalgia act is its ability to occupy a comfortable middle ground between casual neighbourhood eatery and genuine fine dining. Guests are welcomed with free crusty bread alongside the dips — a small but telling gesture — and the menu moves confidently between Greek staples and lesser-known dishes handed down through the family over generations.

Among the more distinctive offerings is a warm black-eyed pea and smoked trout entrée, elevated by what is described as very good Greek olive oil. It is the kind of dish that speaks to a kitchen with genuine roots, not one simply ticking boxes on a Mediterranean checklist.

The Menu: Classic Pillars and Hidden Gems

The familiar anchors of a Greek restaurant menu are all present. Spanakopita, saganaki and an array of dips feature prominently, but the kitchen adds its own character to each. The saganaki arrives with an apricot marmalade accompaniment, while the spanakopita — the dish critics single out as a must-order — is wrapped in house-made filo pastry and packed with lemon and dill.

Other dishes on offer include:

  • Assorted meze, featuring zucchini kefte and tzatziki
  • Goat baked in parchment paper
  • Brizola — a grilled pork tomahawk
  • King prawn yiouvetsi
  • Crispy calamari

Cocktails are also available, signalling that Salona is positioning itself as a full evening destination rather than a quick weeknight feed.

Save Room: Dessert Is Non-Negotiable

The review is emphatic on one point — skipping dessert would be a mistake. The baklava is described as walnut-dense and fudgy without veering into excessive sweetness, while a halva mousse is singled out as simply brilliant. It is the kind of finish that sends diners away satisfied rather than overwhelmed.

What the Expansion Means for Diners

The decision by Stavros and Alexandra Konis to expand into the adjacent space reflects confidence in a restaurant that could easily have coasted on its reputation. Doubling capacity opens Salona to more of Melbourne's dining public without, by all accounts, diluting what makes it special. For a venue approaching its sixth decade, that balance is no small achievement — and the Critics' Pick recognition suggests it is being struck with considerable skill.