Keramoti bottarga with olive oil–lemon sauce and fish fillet

A dish of high gastronomy that showcases the quality of local products. Fresh or cured fish fillet is served with orange, parsley, and a spicy olive-oil–lemon dressing, wrapped in cabbage or lettuce leaves. On the side, slices of Keramoti bottarga combine with fresh lemon and dill, creating a refined harmony of flavors. The citrus zest, the slightly spicy sauce, and the sea essence make this dish a rare delicacy, ideal with tsipouro or local white wine.