Family run since 2007
Our story
Nearly two decades of charcoal smoke, piri piri and packed rooms. Here's how Diego's became Southampton's favourite.
Chapter one
It all began on Burgess Road
We opened as a small charcoal grill feeding the university crowd. Word spread, queues grew, and a little piri piri place became a Southampton institution. In 2013 we moved to Bedford Place to give everyone a proper seat by the fire.
We're still family run, still grilling over charcoal, and still as obsessed with flavour as we were on day one.
Our food
How we cook
24-hour marinade
Every bird sits in our piri piri marinade for a full day before it ever meets the fire. There are no shortcuts to flavour like this.
The charcoal fire pit
Real charcoal, real flames, an open kitchen. It's harder, hotter and slower than an oven, and it's the only way we'll cook.
Portuguese tradition
Piri piri is in our blood. We grill the way it's done back home: simply, generously and with a lot of heart.
Doing our bit
Sustainability
We source thoughtfully, cut waste wherever we can, and work with suppliers who care as much as we do. Good food should be good all the way through.
The people
Our team
From the grill chefs working the fire pit to the team that greets you at the door, Diego's runs on people who genuinely love what they do. You'll feel it the moment you walk in.
Behind the fire
Inside Diego's
Come and see for yourself.