At Eréma’s Halaka restaurant, set among the rugged landscape of Milos, the menu is inspired by the island itself. One of its signature dishes, Scorpionfish Giouvarlakia, puts a fresh spin on a Greek classic: delicate fish dumplings served with potato and a rich scorpionfish broth.

For Eréma’s Culinary Director Yiannis Kioroglou, a great meal is about more than the food itself. “A memorable meal is never just about the food. People may forget the dishes they tasted, but they never forget how they felt. I want every guest to leave with a heartfelt smile, believing that, for a moment, life became a little more beautiful," he says.

Overlooking the Aegean Sea, Halaka celebrates the flavours of Milos through seasonal ingredients, local produce and simple Mediterranean cooking.

“Eréma reminds me that the most meaningful cuisine begins with the place itself," Kioroglou explains. "The landscape of Milos, its exceptional local produce, and the Mediterranean way of cooking inspire a philosophy rooted in seasonality, simplicity, and respect for every ingredient.”

The scorpionfish giouvarlakia reflects that approach, combining fresh seafood, herbs and citrus with a deeply flavoured broth made from roasted fish bones and vegetables.

Scorpionfish Soup

Ingredients

• 3kg scorpionfish bones
• 50g tomato paste
• 200g carrots, roughly chopped
• 150g onion, roughly chopped
• 2 bay leaves
• 10g black peppercorns
• 200g celery, roughly chopped
• 150g potato, roughly chopped
• 3L fish stock

Method

1. Coat the scorpionfish bones with the tomato paste and roast in a preheated oven at 200°C for 35 minutes.
2. Meanwhile, sauté the carrots, onion, celery and potato in a large pot until lightly caramelized.
3. Add the roasted fish bones to the pot and pour in the fish stock until the bones are fully covered.
4. Add the bay leaves and peppercorns, then simmer gently for 45 minutes.
5. Blend approximately half of the vegetables with an immersion blender to enrich the texture of the broth.
6. Pass the soup through a fine chinois lined with muslin cloth (étamine) until smooth.

Scorpionfish Giouvarlakia

Ingredients

• 300g scorpionfish fillet, finely chopped
• 200g shrimp meat, finely chopped
• Zest of 2 lemons
• Zest of 2 limes
• 20g dill, finely chopped
• 30g parsley, finely chopped
• 10g mint, finely chopped
• 20g egg white
• 100g short-grain rice, cooked to approximately 80%

Method

1. Finely chop the fish, shrimp and herbs.
2. Combine all the ingredients in a mixing bowl until evenly incorporated.
3. Shape the mixture into 20g dumplings.
4. Just before serving, gently poach the dumplings in the hot scorpionfish soup until cooked through.