"Beaten, sun-dried and then charcoal-grilled until the tentacles crisp, Greek grilled octopus is inseparable from its setting on an Aegean terrace."
About Grilled Octopus
The defining image of Greek island dining: a whole octopus tenderised by being beaten on rocks, sun-dried on a line and then grilled over charcoal until the tentacles char and crisp; dressed only with olive oil, oregano and lemon; eaten at a terrace table overlooking the Aegean with a glass of Assyrtiko; sublime simplicity.
Grilled Octopus, a staple of Greece's cuisine
The Technique
Greek grilled octopus relies on preparation as much as fire. The octopus is tenderised, traditionally beaten against rock, then often hung to dry in the sun before being charred over charcoal until the tentacles crisp. The sun-drying concentrates the flavour and drives off excess moisture, so the grilled result is firmer and more intense than an octopus simply boiled and seared.
Dressed Simply
Once grilled, the octopus needs very little: a slick of olive oil, a scatter of dried oregano and a squeeze of lemon. The smoke and char do the heavy lifting, and the dressing only sharpens them. Anything more would bury the clean, sea-sweet flavour of the well-cooked octopus.
A Meze by the Sea
Octopus is classic meze, the small plates Greeks order to share with ouzo or wine over a long, slow sitting. It belongs to the seaside taverna, eaten in the open air with the water in view. The unhurried, sociable format is as much a part of it as the cooking.
The Setting
Few dishes are as tied to their setting as grilled octopus on an Aegean terrace at sunset, with a glass of cold, mineral Assyrtiko from Santorini. The simplicity is the point: good octopus, charcoal, oil and lemon, and a view of the sea. It is one of the Mediterranean's most complete and least complicated pleasures.
What to Expect
The octopus arrives still slightly sizzling, the tentacles charred at their tips and bronzed elsewhere. Dressed only with olive oil, oregano and lemon, the texture is simultaneously tender and slightly charred-crisp. The sea is directly in front of the diner.
Why Try It
Grilled octopus is the Greek island experience distilled: simple technique, perfect ingredients, extraordinary setting.
✦ Photo Gallery
Insider Tips
The sun-dried version (not freshly grilled from raw) has significantly more flavour, ask how it was prepared.
Santorini's Assyrtiko is the wine pairing: dry, mineral, acidic. It cuts the char.
Avoid restaurants that boil the octopus before grilling, the texture is completely different.
