Since 1856, the tradition of processing female grey mullet roe has passed from father to son for four generations of the Trikalinos family, creating the grey mullet bottarga known in Greece as avgotaraho.
For their avgotaraho, Trikalinos uses only grey mullet (kephalos) roe — recognised as the highest quality roe for this Attica delicacy. The manufacturing process ensures low salt content and high moisture, retaining seafood juices while keeping sodium levels low. Each piece is coated with natural beeswax to preserve taste and nutritional value.
The legacy of conserving fish products in natural salt dates to the ancient Greeks, Egyptians, and Asian coastal regions — though the practice is sometimes credited to the Byzantines. Today, from their facility 5 km from Athens Centre, Trikalinos innovates while remaining faithful to tradition.
During the facility tour, visitors watch a 15-minute video on grey mullet fishing techniques, roe extraction, and bottarga production. A guided tasting follows — marinated anchovies, marinated sardines, and roe across the spectrum of Trikalinos production. Visitors may also purchase products from the retail store.
Taste Greece’s Most Famous Cured Roe
- Bottarga Workshop Tour: Witness the meticulous hand-crafting of Trikalinos avgotaraho — Greece’s most prized delicacy — and learn the 170-year-old family process
- Ancient Preservation Art: Discover the history of avgotaraho in ancient Greek and Byzantine cuisine and how Trikalinos has perfected the craft
- Premium Tasting: Taste Trikalinos avgotaraho alongside other exceptional Greek delicatessen products in an unforgettable sensory experience
Discover more experiences in Attica through Gastronomy Tours.
