OUR FISHES
Grouper
Epinephelus marginatus
TASTE & TEXTURE
BIOLOGICAL DATA
HOW TO COOK IT
Grouper does not need complexity. Always serve it whole on the bone, Slow cooked on coals.
HOW TO CHOOSE FRESH
Eyes bright and clear, skin vibrant, gills deep red and the smell of clean sea.
SUSTAINABILITY
It grows slowly and matures after several years. Responsible fishing is critical to sustaining its populations.
Take it home
Fillet cleaned, in premium packaging with a traceability card.
Στήρα
Epinephelus spp.
TASTE & TEXTURE
BIOLOGICAL DATA
* The peak season refers to the period when the flesh is in the gastronomic peak. At Mediterraneo we choose high quality catches quality throughout the season.
HOW TO COOK IT IN MEDITERRANEO
Stera is the fish you let speak quietly. It does not have the majesty of the Grouper, but it has something of its own — A soft sweetness that stands out perfectly on the coals. At Mediterraneo, serve it roasted whole, with olive oil and fleur de sel, or the traditional Ionian preparations that transform it into something deeper and warmer.
HOW TO CHOOSE FRESH
Eyes clear and shiny, skin with a light silver-gray color without discoloration. Gills bright red, smell of sea and clean.
SUSTAINABILITY
Species of the genus Epinephelus are slow-growing and delicate overfishing. The local term "Stera" refers to species that are located in the rocky ecosystems of Paxos.
Pagrus
Pagrus pagrus (Linnaeus, 1758)
TASTE & TEXTURE
BIOLOGICAL DATA
* The peak season refers to the period when the flesh is in the gastronomic peak. At Mediterraneo we choose high quality catches quality throughout the season.
HOW TO COOK IT IN MEDITERRANEO
Pagru has enough personality to withstand intense flavors — But it also has enough elegance to shine with simplicity. In Mediterraneo we serve it mainly grilled, where its flesh caramelizes slightly on the surface and It remains juicy inside. His Bourdeto reveals another dimension — paprika and the lemon suits it as if they were made for it.
HOW TO CHOOSE FRESH
The characteristic pink-silver color should be vibrant, not pale or gray. Eyes shiny, gills deep red. The flesh should resist slightly to pressing and not sink.
SUSTAINABILITY
Its populations have declined significantly throughout the Mediterranean due to overfishing and destruction of coastal habitats. Although it is maturing at 2–3 years, it remains vulnerable to targeted fishing.
Amberjack
Seriola dumerili (Risso, 1810)
TASTE & TEXTURE
BIOLOGICAL DATA
HOW TO COOK IT
Amberjack is the fish you have been waiting for all year round. When it comes, you know it — by the smell, by the color, by the way fishermen unload it with a satisfaction on the face that has nothing commercial. At Mediterraneo we serve it grilled on charcoal — its oily flesh caramelizes on the surface and remains soft inside, with a flavor so rich that nothing else is needed.
HOW TO CHOOSE FRESH
The flesh should be deep red-brown, not gray or dull. The leather is glossy with vivid yellow stripes on the sides. Clean and seafood smell — strong but fresh, not sour.
SUSTAINABILITY
It forms concentrations in the Ionian waters when the temperature exceeds 18°C — the breeding season extends from late spring to summer.
Take it home
Fillet cleaned, in premium packaging with a traceability card.
Sea bream
Sparus aurata (Linnaeus, 1758)
TASTE & TEXTURE
BIOLOGICAL DATA
* Peak season refers to the period when the flesh is at its gastronomic peak. At Mediterraneo we select high quality catches throughout the season.
HOW WE COOK IT IN THE MEDITERRANEAN
There is sea bream, and then there is *this* sea bream. The one we serve at Mediterraneo has lived a free life—hunting, swimming, and feeding on whatever it finds among the rocks and sea grass of the Ionian. The difference is evident on the plate: the flesh is firmer, the flavor more intense, and the aroma more authentic. We serve it charcoal-grilled—the simplest way to honor what lies before you.
HOW TO CHOOSE FRESH
Wild Sea Bream has a golden stripe between the eyes — more vibrant than farmed. Body slimmer and longer, flesh firm, gills deep red, smell distinctly marine.
VIABILITY
The difference between wild and farmed is huge — both gastronomically and environmentally. Fish farms burden coastal ecosystems with antibiotics, artificial food coloring, and waste.
Sea bass
Dicentrarchus labrax (Linnaeus, 1758)
TASTE & TEXTURE
BIOLOGICAL DATA
* Peak season refers to the period when the flesh is at its gastronomic peak. At Mediterraneo we select high quality catches throughout the season.
HOW WE COOK IT IN THE MEDITERRANEAN
Sea bass is a fish that you respect for its delicacy. It doesn't need exaggeration — it needs precision. At Mediterraneo we especially love it in Bianco — the lemony sauce, pepper and potatoes create a dish that is purely Ionian, humble and deeply flavorful. Grilled over charcoal it reveals another side of it — wilder, more intense, with the fire bringing out its natural fat.
HOW TO CHOOSE FRESH
Wild sea bass has a leaner, more elongated body than the farmed variety, with a more vibrant silvery color. It has a flat belly, bright eyes, deep red gills, and a clean, fresh scent of the sea.
VIABILITY
Main aquaculture species in the Mediterranean — the difference between wild and farmed is huge environmentally, with fish farms putting a strain on coastal ecosystems
Christopsaros
Dentex dentex (Linnaeus, 1758)
TASTE & TEXTURE
BIOLOGICAL DATA
HOW TO COOK IT
Dentex is a fish that needs respect and time. Her dense flesh resists haste — and rewards patience. At Mediterraneo, we serve it grilled slowly, where its fat melts into the flesh and creates a flavor that you don't easily forget. Bianco — with its lemony sugar and potatoes — is perhaps the most sincere version of it.
HOW TO CHOOSE FRESH
The characteristic blue-silver skin should be bright, not dull. The eyes are shiny, the gills are bright red. The flesh must immediately return to its place when pressed.
SUSTAINABILITY
As a leading predator, the decline in its populations has a knock-on effect on the ecosystem — it breeds from March to May in the coastal waters of the Mediterranean. In the Mediterraneo, the Dentex only appears when the local fishermen bring it to us from the traditional fishing fields of Paxos — we don't look for it in the wholesale market.
Take it home
Fillet cleaned, in premium packaging with a traceability card.
Scorpion fish
Scorpaena scrofa (Linnaeus, 1758)
TASTE & TEXTURE
BIOLOGICAL DATA
* Peak season refers to the period when the flesh is at its gastronomic peak. At Mediterraneo we choose high quality catches throughout the season.
HOW TO COOK IT IN MEDITERRANEO
Scorpion is the fish that surprises those who do not know it. Her appearance betrays nothing of what she hides inside — a flesh that is tender, juicy, with a taste that fills the mouth and leaves a seabed aroma. At Mediterraneo we serve it mainly in Bourdetto — its papriot sauce and gelatinous texture create a combination that is purely Ionic. We use its broth in our smoked fish soup — nothing is wasted.
HOW TO CHOOSE FRESH
The skin should be vibrant in color — brownish-red with bright shades. In fresh fish, the spines are hard and durable. Eyes clear, gills red, smell pure sea
SUSTAINABILITY
Stable populations, but dependent on healthy rocky ecosystems — the inhabited seabed suffers from illegal fishing methods and marine pollution. In the Mediterraneo, it is fished exclusively by longline by local fishermen — a method that respects the bottom and the fish in equal measure.
Goldfish
Zeus faber (Linnaeus, 1758)
TASTE & TEXTURE
BIOLOGICAL DATA
* Peak season refers to the period when the flesh is at its gastronomic peak. At Mediterraneo we choose high quality catches throughout the season.
HOW TO COOK IT IN MEDITERRANEO
Christopsaro is a fish that you respect. Its delicate texture requires attention — it doesn't want a fire that is in a hurry, it doesn't want sauces that cover it. In Mediterraneo we serve it roasted with olive oil and fleur de sel, or in the Mediterranean — where roasted cherry tomatoes, capers and herbs create a light, aromatic canvas that highlights its delicacy without covering it.
HOW TO CHOOSE FRESH
The flat body should have a vivid golden-yellow-gray color. The black spot on the side should be sharp. Shiny eyes, flesh elastic to the touch.
SUSTAINABILITY
Stable populations – caught mainly by longline at depths of 50 to 400 metres, a method that respects the seabed and minimises by-catches. In Mediterraneo it appears on our display exclusively from traditional fishing in the deep waters around Paxos — it is a fish that is not found every day, and this rarity is part of its value.
Mullet
Mullus surmuletus (Linnaeus, 1758)
Taste and Texture
BIOLOGICAL DATA
HOW TO COOK IT
Red mullet is a fish that makes its presence known. Its aroma fills the kitchen the moment it hits the heat—deep, rich, and quintessentially Mediterranean. At Mediterraneo, we serve it charcoal-grilled, allowing the fire to bring out its distinctive flavor without overpowering it. We also sometimes serve smaller red mullet fried until crispy, accompanied by *aliada*—a pairing that has been a staple of Mediterranean cuisine for centuries.
HOW TO CHOOSE FRESH PRODUCE
The reddish-orange color should be vivid and bright—it fades quickly in old fish. The eyes should be glossy, the gills red, and the smell strong but distinctly of the sea.
VIABILITY
Populations are relatively stable but depend on healthy rocky habitats; the spines along its back produce enzymes that enhance its distinctive flavor. At Mediterraneo, we source red mullet exclusively from fishermen using longlines or small-scale trawlers—the difference in cost is real, but so is the difference in conscience.
Take it home with you.
Trimmed fillet in premium packaging with a traceability card.
Lobster
Homarus gammarus (Linnaeus, 1758)
Taste and Texture
BIOLOGICAL DATA
* Peak season refers to the period when the flesh is at its gastronomic best. At Mediterraneo, we select high-quality catches throughout the season.
HOW WE COOK IT AT MEDITERRANEO
The lobster at Mediterraneo needs no fanfare—its presence alone speaks volumes. We serve it charcoal-grilled with aromatic olive oil, flaky sea salt, and homemade mayonnaise; the fire lightly caramelizes the shell while the meat remains succulent and sweet. For those seeking something richer, our lobster pasta is one of the most unforgettable dishes we serve.
HOW TO CHOOSE FRESH PRODUCE
A live lobster is the ideal choice—it moves actively, and its claws are tight. With a fresh, recently deceased one, the shell is dark and vibrant. It has a clean, briny scent, with no trace of ammonia.
VIABILITY
The lack of sufficient data on European lobster populations in the Mediterranean is in itself a reason for caution—it reproduces slowly and matures after 5–7 years.
Spiny lobster
Scyllarides latus (Latreille, 1803)
Taste and Texture
BIOLOGICAL DATA
* Peak season refers to the period when the flesh is at its gastronomic best. At Mediterraneo, we select high-quality catches throughout the season.
HOW WE COOK IT AT MEDITERRANEO
The slipper lobster needs to prove nothing—its flesh speaks for itself. At Mediterraneo, we serve it charcoal-grilled with extra virgin olive oil and fleur de sel—the simplest way to honor something so rare. For those desiring something richer, it is incorporated into our pasta dish just as we serve lobster—leaving behind an unforgettable taste.
HOW TO CHOOSE FRESH PRODUCE
A fresh slipper lobster has a vibrant brown-orange shell, free of discoloration. Its broad 'paddles'—the modified antennae—should be firm. It should have a clean, briny scent, with no trace of ammonia.
VIABILITY
Rare across much of the Mediterranean due to overfishing; a nocturnal species inhabiting depths of 4–100m over rocky and sandy substrates, with a breeding season spanning June to August. At Mediterraneo, it appears on our display only when local fishermen from Paxos bring it in from traditional night fishing—never in large quantities, and never out of season.