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 […]

Boubouristi snails

Close-up of plateau with ‘boubouristi’ means snails fried in olive oil with fresh rosemary

Bourbouristi snails or Chochli Among the basic dishes of the Cretan cuisine, “chochli” or snails are among the most delicious. Try the boubouristi (top photo) version fried in olive oil and then adding vinegar, salt, pepper, and rosemary or boiled (bottom photo), with sourdough, rice, or red sauce and in many other variations. The scientific […]


Close-up of pieces of ‘Bougatsa’ means filo dough with white cream on wood surface and one of the piece is on top of others

Bougatsa is a pastry product that uses the filo to make pita. It is made as a layer of filo, a layer of filling, and another layer of filo. Initially, the bougatsa was simply the filo dough without a filling and was called the “pita of the poor”. From northern Greece to Epirus to the […]


Close-up of pieces on top of each others of ‘Boureki’ as a pita baked in a large pan with sesame seeds and then cut into smaller serving portions

Boureki is a traditional Greek pastry that is loved by locals and visitors alike. Made with thin, flaky sheets of dough called filo, boureki is a delicious and versatile dish that can be enjoyed in both sweet and savory varieties. One of the most popular types of boureki is the individual-sized serving called bourekaki. These […]