"Behind its simplicity, there’s technique, intuition, and memory."
Grilled octopus with potato salad, cucumber pearls, and black olive crumble.
A plate inspired by coastal summers—fresh, vibrant, and honest.
It’s an invitation to travel through flavor, to slow down and enjoy textures and nuances.
Did you know?
Octopus must be cooked with patience. In some traditions, it’s massaged or frozen before cooking to tenderize the muscle. Some chefs even simmer it with a cork in the water—an old trick from Mediterranean fishermen, still debated but always fascinating.
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