A cookbook collection
Seafood Taverna
Recipes from the Aegean coast — grilled, braised, and shared.
"Good food, shared with love"
The Kellari Story
Kellari — meaning "cellar" in Greek — was born from a simple belief: the best seafood needs almost nothing done to it. A hot grill, good olive oil, a squeeze of lemon, and the sea does the rest.
These recipes have been passed between fishermen, taverna cooks, and home kitchens along the Aegean coast for generations. We have gathered them here so you can bring that same honest, sun-drenched cooking to your own table.
Whether you are charring octopus over a wood fire or steaming mussels open in white wine on a weeknight, the spirit is the same: cook with what the sea gives you, and let it shine.
Four principles of the taverna kitchen
Freshness first
Every recipe is built around the freshest catch available. Buy from a fishmonger you trust and let the quality of the ingredient lead.
Restraint over complexity
Greek seafood cooking is defined by what you leave out. Olive oil, lemon, herbs — nothing more is needed when the fish is good.
Respect the fire
A screaming-hot grill or a gentle simmer — knowing which to use is the whole craft. These recipes will teach you when to push the heat and when to hold back.
Share the table
Mezze is meant to be passed around. Cook generously, eat slowly, and pour the wine freely.
The recipes
Seven dishes from the Kellari kitchen
Explore the full collection
Browse all 25 recipes — from Kellari's seafood kitchen to the wider Mediterranean table.
Browse all recipes