Slow-cooked, then grilled
Octopus in Sarandë
Octopus rewards patience. Ours is simmered slowly until a knife slides through, then charred on the grill so the edges crisp while the inside stays soft.
The plate
Grilled tentacle with olive oil, lemon, oregano and a little chilli, usually on a bed of potatoes or greens. It is a starter for two or a light main for one.
We also serve octopus cold in a salad with red onion, parsley and vinegar — a Sarandë summer classic that works with a chilled white.
Where it comes from
Octopus is caught along the Ionian coast around Sarandë and Ksamil. Supply is seasonal and weather-dependent, so it is on the specials board rather than fixed on the menu.
If octopus is not available on the day, the kitchen will point you to squid or cuttlefish cooked the same way.
Every day 10:00 – 23:30
Bulevardi Hasan Tahsini, Sarandë 9701
Frequently asked questions
Is the octopus fresh or frozen?
We use fresh Ionian octopus when the boats have it; availability depends on the weather and the season.
Is grilled octopus a starter or a main?
Most guests share it as a starter, but a full portion with potatoes and salad makes a light main.
Is it spicy?
Only lightly — chilli and oregano are used to season, not to dominate. We can leave the chilli out.