Our Aegean Treasures
Experience the authentic flavors of the Cyclades with our carefully selected fresh seafood
Λαβράκι (Lavráki)
European Sea Bass
Mild and clean-flavored, with flaky white meat, adored across Greece. Usually available from mid July to October.
Serving suggestion: Highly recommended grilled/steamed but can also be served raw with olive oil, salt, citruses and seasonal fruits and vegetables.
Τσιπούρα (Tsipoúra)
Gilthead Sea Bream
Mild and clean-flavored, with flaky white meat, adored across Greece. Usually available from mid July to October.
Serving suggestion: Highly recommended grilled/steamed but can also be served raw with olive oil, salt, citruses and seasonal fruits and vegetables.
Φαγκρί (Fagrí)
Red Porgy
Mild and clean-flavored, with flaky white meat, adored across Greece. Usually available from mid July to October.
Serving suggestion: Highly recommended grilled/steamed but can also be served raw with olive oil, salt, citruses and seasonal fruits and vegetables.
Συναγρίδα (Synagrída)
Dentex
White, mild and clean meat. Relatively rare fish.
Serving suggestion: Salt baked or grilled but can be served raw.
Ροφός / Σφυρίδα / Στείρα
Groupers (Rofos, Sfyrida, Steira)
These rare, large reef dwellers are among Greece's most prized fish. Dense, juicy, and clean-flavored. Super rare and highly prized in Greek cuisine.
Serving suggestion: Grilled or slow-baked whole, this fish is also perfect for soups and pasta dishes.
It typically has a large head, which holds most of the fish’s rich flavor, ideal for creating deeply flavorful broths, orzo, and other pasta recipes.
It typically has a large head, which holds most of the fish’s rich flavor, ideal for creating deeply flavorful broths, orzo, and other pasta recipes.
Σκορπίνα (Skorpína)
Scorpionfish
A spiny, vibrant fish with delicate, white flesh and a hint of sweetness.
Serving suggestion: Braised or baked whole; also excellent for bouillabaisse-style soups.
Μπαρμπούνι (Barboúni)
Red Mullet
A premium Greek catch, with rich, pink flesh and exceptional depth of flavor.
Serving suggestion: Pan-fried whole or grilled when ultra-fresh; can also be served raw with olive oil, salt, and lemon.
Αστακός (Astakós)
Greek Lobster
Distinct from Atlantic lobster, it offers sweeter, more delicate flesh. A showstopper at any Greek table.
Serving suggestion: The star of a rich lobster pasta, this is Greece’s most sought-after seafood dish. Whether paired with pasta or risotto, lobster is the number one choice for those craving deep, luxurious flavor and true Mediterranean indulgence.
Καραβίδα (Karavída)
Crayfish
Similar to small lobsters with sweet, tender meat. Langoustines are the second most-loved choice for pasta dishes in Greece. Their edible shells and heads infuse sauces with rich, deep flavor.
Serving suggestion:They can be served raw, dressed simply with olive oil, sea salt, lemon zest, and a hint of red pepper for a bold, fresh taste.
Γαρίδα (Garída)
Red Shrimp
Intensely flavorful, a luxurious ingredient often found in salads or main Greek seafood dishes.
Serving suggestion: Flash-sautéed or grilled whole; heads and shells often used for bisque.
Κυδώνι (Kydóni)
Clams
Plump and briny, with a chewy texture and clean finish.
Serving suggestion: Steamed in white wine, garlic, and herbs, or raw with lemon.
Μύδι (Mýdi)
Mussels
Mild, tender, and briny, a staple of Aegean shores.
Serving suggestion: Steamed in ouzo or white wine, tossed with herbs and lemon.
Αχινός (Ahinós)
Sea Urchin
A delicacy of the Aegean, prized for its rich, briny roe, a true expression of the sea's essence. Briny, luxurious roe enjoyed raw with lemon.
Serving suggestion: Best enjoyed raw with toasted bread and a touch of lemon or spooned over warm pasta.
Καλαμάρι (Kalamári)
Squid
Plump, tender squid, a versatile Greek classic.
Serving suggestion: Fried for a crisp bite or grilled with olive oil and sea salt when freshness allows.
Αθερίνα (Atherína)
Sand Smelt
Tiny, silvery fish known for their crisp texture and clean flavor, a staple of seaside tavernas.
Serving suggestion: Lightly floured and fried whole, served with lemon and oregano.
Γαύρος (Gávros)
European Anchovy
Small, flavorful fish perfect for meze, often marinated or fried until golden.
Serving suggestion: Marinated in vinegar and olive oil, or lightly fried and served with ouzo.
Ταραμάς (Taramás)
Fish Roe / Taramasalata
Used in taramasalata, a creamy, briny spread rooted in Greek tradition.
Serving suggestion: Whipped with lemon, olive oil, and bread or potatoes, a signature meze.
Κακαβιά (Kakaviá)
Fisherman's Soup
A rustic, nourishing soup made from fresh fish bones, heads, and seasonal vegetables.
Serving suggestion: Served warm, with crusty bread and olive oil; always unique, based on the day's catch.