Culinary Recipes

By Elias Gotses, chef of Eagles Palace Hotel & Spa


  • 1 sea bream 300 gr.
  • 1 eggplant
  • wild leafy greens
  • green olives from Halkidiki without core
  • extra virgin olive oil
  • juice of fresh lemon
  • krokos from Kozani (saffron)
  • salt
  • pepper


  • Clean and filet the fish
  • Saut√© from both sides, starting from the side with the skin
  • Put the eggplant on the grill, clean from the skin and make the puree
  • Boil the greens in a few salted water so as not they lose their colour and their vitamines
  • Serve on a platter the eggplant, the fish filet, the greens, and then again the fish filet
  • Garnish with the olives, which before put on the grill
  • Decorate and add the oil-lemon sauce
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