Discover the Lagoon and wetland of Messologi town

Taste a tradition of 250 years, the Greek Caviar , the only Greek fishery product which is CPO (Controlled Appellations of Origin).

Pair it with a glass of rare Greek sparkling wines vinified  with the traditional method “champenoise”.  

Greece produces also its own bottarga (in Italian), boutargue (in French) or avgotaraho ( in Greek) and introduces a different approach to these luxury delicacy, a Mediterranean touch of salty wind.

The Greek botargra came mostly in the extensive complex of wetlands and lagoons of Messolonghi town of  female grey mullet roe, recognized as the best roe for avgotaraho production. Since middle of 18th century local fishers extract the famous caviar of Messolonghi, but  actually the practice of preserving fishes goes farther back to Byzantium era.

Nowadays in famous international restaurants we could find serving suggestions with Greek Caviar. Discover it among others in L’ Atelier de Joel Robuchon, Taipei, El Celler de Can Roca, Spain or Rouge Tomate, Brussels.      

Andriana’s Wine Proposals:

Karanika Brut – Cuvée Spéciale- Sparkling Wine from Xinomavro 100%.

A blanch de noir wine , method traditional, very aromatic, extreme sharp acidity and a blooming nose of zest lemon, herbs and brioche. 

Tselepos Wines– “Amalia Vintage”  from Moshofilero

A single-vintage sparkling wine, vinified  with the traditional method “champenoise”.  

Delicate aromas of citrus fruit but also intense character of on-the-lees ageing with biscuit, and creamy notes.