Terroir is a concept almost untranslatable, combining soil, weather, region and notions of authenticity, of genuineness and particularity — of
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Sardines fried in a tomato skin batter – Σαρδελλες τηγανητες σε κουρκουτι με φλουδα ντοματας
“A fresh sardine is better than stale lobster” Feran Adria, Celebrity Chef. Today’s recipe is the result of inspiration. I
Continue readingCuccina Povera: Pasta with sardine sauce – Ταπεινη Κουζινα: Φυτιλακι με σαρδελες
Today I continue my “Cuccina Povera” theme with a delicious and easy to do dish: pasta with sardines. I got
Continue readingDamianos Fish Tavern, Ambelas, island of Paros, Greece
Update The fish tavern has closed. In its place today you can find the “Blue Oyster” bar/restaurant. Original Article A
Continue readingGreen Salad with Stuffed Sardines – Πρασινη Σαλατα με γεμιστες Σαρδελλες
Μετα πο την κραιπαλη των εορτων, με ταπεινοτητα και αφορητη ενοχη αρχιζω διαιτα. Ελα ομως που πρεπει και να τρωγονται
Continue reading“Sushi” Greek Sardines
I like sardines very much. This is why I like to eat them lightly cured in coarse sea salt and
Continue readingAndra Mari Restaurant, Galdakao, near Bilbao
I found Andra Mari in the Red Michelin Guide and visited it last year (2007). I was positively impressed to
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