I grew up in Greece in a humble, middle class family of hard-working entrepreneurs. We followed a Mediterranean diet cooked with fresh ingredients from the local street market. Our palates were not exposed to flavours such as caviar and oysters, yet there was a weekly dose of a cheap and delicious fish roe spread (called ‘taramas’ or ‘the caviar of the poor’) on our breads.
Living in Finland, as an adult I tasted various caviars at events, restaurants and hotels and I developed a taste for this salty and oily speciality. In summer 2015 the first caviar shop and restaurant opened its doors in Helsinki. This year we had a business meeting at Finlandia Caviar over lip-smacking caviar and oysters. A true caviar oasis in Helsinki!