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Hellenic hospitality
Taverna's seasonal fisherman's meze, from left to right: local black cod smoked with honey and Aleppo pepper; boquerones, a salad with Spanish white anchovies, heirloom baby carrots and fennel; a savory Psarosalata, steelhead trout rillette; a smoked paprika potato salad with Castelvetrano olives and Aegean capers. Photo by Magali Gauthier.

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