Whole octopus tenderised on a rock, then char-grilled over coals with olive oil and oregano, served with capers, red onion and a wedge of lemon. The Greek seaside meze, ideal with chilled ouzo.

Greek fishermen have been pounding octopus on coastal rocks to soften the connective tissue for millennia; the Aegean diet documented by Homer included it. Athens absorbed the dish through Aegean and Cycladic migrant tavernas in the 20th century; today every fish taverna in Athens, from Atlantikos in Psyrri to the Piraeus harbourside, serves it as the signature seafood meze. The proper preparation involves boiling the octopus first to tenderise (often in wine or with the cork from a wine bottle, the home tradition), then grilling to char.

5 editor picks for Grilled octopus (Htapodi sti skara) in Athens, ranked by editorial score. All Athens signature dishes · Grilled octopus (Htapodi sti skara) across every city.