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chaviári
χαβιάρι
Caviar, the eggs of the sturgeon (oxyrrugochos). Herodotus and Strabo were said to be big fans. These days you are only likely to see it in high-end restaurants in Athens and Mýkonos.
On Sýros, they make χαβιάρι του φτωχού: (chaviári tou ftochoú) or 'poor man's caviar'. It's similar to French tapenade, made with black and green olives, capers, olive oil, lemon, parsley and oregano
Text © Dana Facaros
Image by Marco Verch Professional Photographer and Speaker