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The freshest fish straight from the depths of history.

Archestratus wasn’t just a famous Ancient Greek poet. He was also a great chef; in fact, he is considered to be the father of gastronomy. His tantalising book—aptly named Gastronomy—abounds with references to fish, sea bass and sea bream being two of his favourites. His recipes of sea bream covered in cheese and olive oil and cooked in a clay oven, and of grilled sea bass spiced with silphium and cumin make fascinating reading.

Sea bream

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Sea bass

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