Guest Chef recipes

Sea bream tartare with truffle

Ingredients for 4 portions:

  1. Ingredients for the bread nest:
    1. 1 slice of tramezzone
    2. White truffle oil
    3. Fleur de sel (flower of salt)
  2. Ingredients for the foam:
    1. 550 gr. water
    2. 125 gr. Lemon juice 100%
    3. 30 gr. Proespuma cold
    4. 5 gr. Bouquet arni with 4 seaweed varieties
    5. 30 gr. Sugar
  3. Ingredients for the tartare:
    1. 100 gr. Seam beam fillet
    2. 10 gr. Sliced sauted artichokes
    3. 7 gr. Lime juice
    4. 0,5 gr. Lime zest
    5. 2 gr. chopped Chilli
    6. 1 gr. White truffle oil
    7. 7 gr. Black truffle Carpaccio
    8. 5 gr. Truffle caviar
    9. 0,5 gr. Season pepper seaweed lemon
    10. 5 gr. Olive oil
    11. 5 gr. Sun-dried pepperoni
    12. Fleur de sel (Flower of salt)
    13. White pepper “Muntok”

Preparation time: 40 minutes & Execution time: 5 minutes


  1. For the bread nest:
    1. Cut the tramezzone in strips of 2,5 cm.
    2. Add white truffle oil and fleur de sel.
    3. Wrap them in a hoop of 8 cm and bake them in 150 degrees for 15 minutes.
    4. In the end, get them out of the hoop.
  2. Ingredients for the foam:
    1. Boil all the ingredients except for proespuma.
    2. Once they start boiling, remove them from the heat and let them cool down.
    3. Strain them and blend them along with the proespuma in a hand mixer.
    4. Put it in the chiffon and add 2 ampules.
  3. Ingredients for the tartare:
    1. Cut the sea beam in small cubes and mix it along woth the artichokes, the lime juice and zest, the chilli, the truffle oil, the season pepper seaweed lemon, the olive oil,the salt and the pepper.
    2. Add the nest in our dish and put in it the tartare.
    3. Cover the tartare with the foam.
    4. In the end, add on the top of the dish the carpaccio, the truffle caviar as well as the chilli.

Enjoy your meal…
Special credits to Marea restaurant for their hospitality.

Chef: Ilias Xilal

Μotto: “Pure raw materials in combination with passion, lead to an amazing result”