From Volleyball to the Kitchen

Passionate about his work, always striving for perfection, and disciplined in his pursuits, Nikos Maniateas spent over 20 years in volleyball. “Sports have been and continue to be a major part of my daily life,” he tells me during our meeting in Kalamata, the city where he was born and raised. Today, Nikos is a restaurateur, running a carefully curated restaurant dedicated to offering top-quality flavors with a focus on the origin of its ingredients.

A Journey That Began in 1999

His story starts back in 1999 when his father established a farm in Gaitses, Messinian Mani, raising chickens, rabbits, cattle, and wild boars. A year later, in 2000, he opened a butcher shop in Kalamata. As a teenager, Nikos was more drawn to sports than the family business, dedicating himself to volleyball. However, his curiosity led him to visit the shop occasionally, though he preferred spending time on the farm.

The Butcher Tavern of 2002

In 2002, his parents expanded their business by opening a butcher tavern next to the shop, quickly gaining fame for their grilled lamb chops. As the business grew, the farm specialized in organic, free-range beef. Meanwhile, Nikos continued pursuing volleyball, playing with Kalamata ‘80 in Greece’s A2 division.

A Sudden Loss and a New Path

Just when life seemed steady, tragedy struck—Nikos lost his father unexpectedly. “It felt like the sky collapsed on us,” he recalls. At almost 30 years old, he knew he had to make significant life decisions alongside his mother and sister.

Continuing His Father’s Legacy

Determined and disciplined, he took over the family business while continuing to find strength in sports. He kept the farm running with the help of experienced staff, but he temporarily closed the restaurant to revamp it completely. This personal transformation led to the creation of Kreopoleion 29.

A Passion for Quality Meat

As he immersed himself in the world of aged meats and specialized cuts, Nikos initially sourced imported meats while supplying the butcher shop with farm-raised beef. However, by 2020, through careful livestock nutrition, he ensured that all the restaurant’s meat was locally sourced, meeting top-quality standards.

Beyond meat, Nikos expanded into olive cultivation and vegetable farming, using his homegrown produce in the restaurant. Recently, he also ventured into beekeeping, fascinated by the complexity of honey production.

A Menu Rooted in Tradition and Excellence

Kreopoleion 29 offers 40-day dry-aged Greek beef and has maintained its signature lamb chops—an iconic dish for over 25 years. The menu also features fresh salads from his farm, goat with handmade trahanas, and a mouthwatering beef giouvetsi with traditional pasta. One of the standout dishes is the T-bone steak from his farm’s premium beef, known for its rich, buttery flavor and perfect texture.

Running for Passion and Balance

Alongside his culinary journey, Nikos has taken up long-distance running, inspired by his partner, Elena. They frequently participate in 10K races, including events in Athens, using training as a way to stay active and travel.

Whenever I visit Kalamata, I make sure to stop by Kreopoleion 29—not just for the food, but to soak in the passion and energy of a man who always has something new and inspiring to share.

? Kreopoleion 29, Faron 29, Kalamata
? Tel:27210 28249, Instagram: kreopolion29