Gavros

Gavros Risotto is a wonderful, quite unique risotto with fresh anchovies, because the risotto is cooked first and then fresh anchovies sandwich the risotto.

  “Gavros” (anchovies) is one of the relatively cheap fish and that is why in Greece it is called “the fish of the poor”. Fish like anchovies, sardines etc., also known as “foam fish” are a good source of Omega 3 fatty acids, which are known for their anti-inflammatory effects as well as their ability …

Gavros Plaki (baked anchovies) is one of the relatively cheap fish and that is why it is called “fish of the poor”.

During the season it is fished in abundance it ranges around 4 – 5 Euros a kilo and when the catch is not good, around the period when there is full moon, it reaches maximum 10 Euros a kilo.

Gavros, which means anchovies and Ladorigani which means olive oil and oregano, is a very delicious and healthy Greek dish, with fresh baked anchovies.

A delicious Greek Salad (not Horiatiki) served in Puff Pastry Cups

Gavros Marinatos (marinated anchovies) are like sushi. Actually the fish is not totally raw as by marinating them into an acidic liquid, such as vinegar or lemon juice, it’s like cooking them and serving with with extra virgin olive oil, garlic and oregano makes an amazing appetizer.

If you ever visit Greece, you must definitely try gavros tiganitos (fried fresh anchovies). They have nothing to do with those awful tinned anchovies.