" Red Treasure " 
Red mullet sauté, with carrot purée, scented with coriander, Enstagma gourmet olive oil with saffran and sage,
vegetable ratatouille, fish roe salad with cuttlefish ink and sea urchin foam.

Executive Chef Margaronis Giorgos comments for Enstagma Premium Flavored Evoo: 

"Balanced taste, with surprising elements and aromas. The ingredients
are distinguishable at taste and aroma as well. 
Wonderful! "