" Red Mullet "
Lentils, puree of fennel root, fish roe salad, lemon froth Oleoastron olive oil.
Executive Chef Spyros Agious comments on Oleoastron Flavored Evoo:
"Unique, with a variety of aromas and flavors of herbs, which pleasantly surprises me and are clearly noted.
Surely complicated, but offers an unforgettable journey through nature."