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Salona is a third-generation Greek family restaurant that has operated for nearly six decades, recently expanding to double its capacity. The restaurant offers both traditional dishes like spanakopita and saganaki with apricot marmalade, as well as more unique items such as a warm black-eyed pea and smoked trout dish. Desserts include standout options like walnut-dense baklava and halva mousse.
Written locally by qwen2.5:14b on 2026-10-11,
using this article's own text rather than the other coverage of the
same event (that is the story summary below).
Story summary
Salona is a third-generation Greek family restaurant that has been operating for nearly 60 years, located in Sydney. The owners, Stavros Konis and his wife Alexandra, recently expanded the restaurant into an adjacent space to double its capacity. Known for blending classic and modern Greek cuisine, Salona offers familiar dishes like dips, spanakopita, and saganaki but also features unique family recipes such as a warm black-eyed pea and smoked trout entrée with excellent Greek olive oil. The dessert menu includes standout items like walnut-dense baklava and halva mousse. The restaurant strikes a balance between casual and fine dining, making it easy for patrons to indulge in multiple courses.
Written for “Battle Of Salona” on 2026-10-11,
grounded in this article and the 0 other(s) covering the same event.
After nearly 60 years, this third-generation Greek family restaurant still feels remarkably fresh.
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restaurant → feel → years
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.
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who → ’ → capacity
Salona inhabits a space between casual and fine dining.
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Salona → inhabit → dining
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.
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that → be → oil
It’s easy to order too much food, but dessert is non-negotiable.
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dessert → ’ → food
The baklava is walnut-dense and fudgy and not overly sweet, and there’s a halva mousse situation that’s just plain brilliant.
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that → ’ → ?
Good Food reviews are booked anonymously and paid independently.
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reviews → book → ?
A restaurant can’t pay for a review or inclusion in the Good Food Guide.
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restaurant → pay → Guide
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