" Volcanic Soil and Sea "
Fresh grilled calamar, stuffed with Santorinian fava, flavored with wild fennel, paprika sausage
and Oleoastron gourmet olive oil, topped with tobicco caviar,
ouzo foam and black garlic emulsion.
Executive Chef Tsikas Panos of Selene Restaurant Santorini comments on Oleoastron gourmet olive oil:
" Unique aroma, complex taste, intense and prolonged aftertaste.
Oleoastron is a culinary experience
that provides inspiration! "