Enjoyment Tips

Like most luxury delicacies, the more simple the better. No cooking is needed. You may consume botargo as it is, raw. Botargo is best served sliced thinly, mostly as an appetizer.

Dare to experiment with your own ideas. Use botargo slices to top finished dishes or spinkle grated botargo over them, just before serving. Use it on top of fish, shellfish, pasta, risotto, pulses, vegetables or salad. You will be surprised! You may accompany botargo with a dry white wine, champagne, whisky, vodka or tsipouro to balance its flavour.

TIP: Before cutting the bar of botargo, leave it at room temperature for at least half an hour to ensure easier removal of the beeswax. Then, cut a piece of botargo, remove the wax and slice or grated it. Cover the remaining bar with food wrap and refrigerate. Consume within 30 days.

• If you try botargo for the first time, cut a thin slice, put it in your mouth and let it cling to the palate and gradually melt to increasingly release its flavour.

• Serve thin slices of botargo, with a squeeze of lemon, a drizzle of olive oil and a grind of black pepper, with toasted bread on the side.

• Spread some butter mixed with a little lemon zest on a small piece of toast and top it with botargo slices.

• Immerse pear slices in lemon juice for a few seconds and top them with botargo slices.