Plan your gastronomic visit to Athens including visits to producers, walking food tours, cooking lessons and day trips related to gastronomy

Bottarga

Avgotaraho, or Bottarga, is a Greek delicacy made from mullet roe, boasting a spicy flavor and sealed in beeswax for preservation. A gourmet delight.

Close-up of piece and slices of bottarga and black grapes in the background
Bottarga or Avgotaraho

Avgotaraho, also known as Bottarga, is a highly nutritious and flavorful product that is considered Greece’s version of caviar. It is made from the mature roe of mullet fish caught in the saltwater lagoons of Messolonghi-Aitoliko, with a characteristically spicy flavour attributed to the local flora and fauna.

After the fish is caught, the roe is covered with natural sea salt and dried in the sun before being shaped between wooden slabs. What sets Greek avgotaraho apart from similar products is that it is sealed in beeswax to preserve its delicacy and nutritive qualities.

Avgotaraho has a significant place in Greece’s culinary tradition and was even consumed by ancient Greeks during the Byzantine Empire. Lord Byron helped spread the word about Messolonghi Bottarga (the Latinized version of avgotaraho) throughout Europe. Despite its unique appearance as a flat waxed sausage, avgotaraho is flavour-packed once the wax is removed. It can be enjoyed on its own or paired with other foods like dried figs or goat cheese spread.

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