Seasonal flavors | Ege Cunda Balık

Summer star: Sea bass

In summer, sea bass reaches the table with a fresh morning selection — bright skin, clean scent, firm flesh.

Among Aegean olive-oil classics, artichoke has a special place on our table.

Shrimp casserole arrives as both a hot starter and a shareable plate — butter, gentle heat, copper pot.

Delicate skin and soft flesh make bream one of the most elegant fish for the grill.

Aegean mussels, rice and spice — a classic opening bite.

Tenderness comes from the right simmer and grill timing.

Crisp calamari needs fresh squid and the right frying heat.

Olive-oil borlotti beans are a quiet classic of the Aegean table.

Marinated salmon with gentle acidity and greens for a fresh start.

Sea beans with lemon and garlic — a summer Aegean meze.

Oily and aromatic mackerel finds its character quickly on the grill.