- Interior
Botargo, the signature restaurant of MonAsty Hotel in Thessaloniki, opens its doors as a contemporary interpretation of centuries-old traditions. Inspired by the nearby, active monastery in the city centre, the interior unfolds as a subtle dialogue between spirituality and luxury. The design language references monastic architecture, where silence, modesty, and attention to materials take centre stage. At the same time, the restaurant feels inviting and warm, with a restrained colour palette rooted in Byzantine iconography, providing a poetic backdrop for the culinary experience.
The design is by Not A Number Architects, a studio founded in London in 2008 by Ermis Adamantidis and Dominiki Dadatsi. NaNA focuses on creating meaningful spaces, approaching each project as an opportunity to make architecture operate on multiple levels. The practice combines thorough design research with critical analysis, ensuring that concepts are not merely construction plans but reflections on culture, context, and experience. For Botargo, this translated into an environment where monumental elements, such as a double wall inspired by Cycladic monasteries, coexist with an intimate scale and refined details in wood and brass. 
Botargo’s interior balances subtlety with monumental character. Raw materials such as brick, stone, and marble are paired with warmer, luxurious finishes including wood, bronze, and woven textiles. Light, carefully deployed through halo pendants and reflections on architectural surfaces, enhances the contemplative atmosphere and invites both introspection and social gathering. This combination results in an interior that exudes serene calm while offering the refined elegance expected of a hotel restaurant.
Botargo serves Greek recipes with a contemporary twist, using produce from local, small-scale suppliers
The culinary concept aligns seamlessly with the architectural translation of tradition. Botargo serves Greek recipes with a contemporary twist, using produce from local, small-scale suppliers. Techniques and presentation emphasise quality and creativity, turning each dish into a modern interpretation of Byzantine and monastic influences. The menu, curated by Executive Chef Konstantinos Boviatsis, offers a gastronomic journey connecting historical traditions with contemporary flavours. 
The restaurant experience itself is also carefully orchestrated. The open layout and subtle variations in scale create zones ranging from intimate to collective, while large panes of glass and natural light maintain a continuous connection to the outside world. Botargo is therefore more than a place to dine: it is a space where food, architecture, and history reinforce one another, allowing guests to experience a distinctive interpretation of Thessaloniki’s cultural and culinary heritage.
© Not a Number Architects, Yiorgos Kordakis, Christos Drazos
Text by Carolien Depamelaere