Posted by Octopus, calamari, shrimp…
Hardly anything embodies Greece quite like the aroma of freshly grilled octopus by the sea.
Seafood—from squid and shrimp to mussels—is an integral part of Greek cuisine.
Whether in a taverna right by the harbor or a small beach bar, you can taste the Aegean Sea on your plate.
See also: Typical Greek Dishes →
1. Greece & the Sea
With more than 13,000 kilometers of coastline and hundreds of inhabited islands, Greece is a true paradise for fish and seafood lovers.
In many coastal towns, people have lived off the sea for generations, and the preparation of “thalassina” (θαλασσινά = seafood) is an art in itself—simple, fresh, and aromatic.
Whether in a taverna right by the harbor or in a small beach bar, here you can taste the Aegean Sea on your plate.
2. Typical Seafood in Greece
Octopus – χταπόδι (chtapodi) – the king of Greek seafood
Calamari – καλαμάρι (kalamari) – squid rings, fried or grilled
Garides – γαρίδες (garídes) – prawns, often with garlic and tomatoes
Mydia – μύδια (mýdia) – mussels, boiled or baked
Xifias – ξιφίας (xifías) – swordfish, popular on the islands
Katsoupia / Barbounia – small red mullet or scorpionfish, served as meze
Almost every place has its specialty – on Crete, for example, cuttlefish with spinach, on Santorini mussels with wine, on Naxos prawns with pasta.
3. Octopus – A Classic Seaside Dish
When you think of Greece, you immediately picture the long tentacles hanging in the sun above the taverna.
Octopus is arguably the most famous seafood dish in Greece.
It is traditionally pounded on stones to tenderize it, then marinated in wine or vinegar, and finally cooked on the grill or in a pan.
Seasoned with olive oil, lemon, and oregano – simple and delicious.
Popular Variations:
Grilled Octopus with Lemon-Olive Oil Sauce
Octopus in Red Wine and Tomato Sauce (χταπόδι κρασάτο)
Octopus Salad – Served Cold with Herbs and Capers
4. Calamari – Crisp Squid Rings
Calamari is a staple on every menu. The delicate rings are served either fried or grilled.
Fresh calamari can be identified by their light color, firm texture, and slightly translucent appearance – not rubbery.
Many tavernas offer them with tzatziki or lemon aioli.
Especially on islands like Paros or Mykonos, “calamari tiganito” (fried calamari) is a favorite among tourists.
5. Prawns – Garides Saganaki & More
Prawns (garides) are the most refined of Greek seafood.
The most famous is Garides Saganaki – prawns in a tomato and feta sauce, served in a small pan.
The dish smells of garlic, white wine, and fresh herbs – perfect for dipping with bread.
Other popular variations:
Prawns with pasta – Garides Makaronada
Grilled prawns with lemon-oil sauce
Prawn risotto with herbs
6. Mussels & other specialties
Mussels (Mydia) are often offered as an appetizer or main course – cooked in white wine, baked in the oven, or with rice as Mydia Pilaf.
Clams and scallops are also popular on islands like Lesbos and Chios.
Other typical dishes:
Cutfish with spinach and dill – robust and slightly acidic
Kakavia fish soup – enhanced with mussels or prawns
Grilled sardines or anchovies as a meze
7. Preparation – simple, honest, fresh
The secret to Greek seafood lies in its simplicity:
No heavy batter, no cream – just olive oil, fresh herbs, lemon juice, and salt.
This preserves the natural flavor of the sea.
A squeeze of lemon, a hint of oregano or thyme adds the perfect touch of seasoning – that’s all it takes.
8. Popular Places for Seafood
Athens – Piraeus: Fresh shrimp and octopus straight from the fish market
Crete – Chania and Rethymno: Cuttlefish, calamari, and mussels in olive oil
Santorini: Octopus in red wine sauce with capers
Naxos and Paros: Shrimp pasta and grilled calamari
Lesbos: Mussels and sardines with ouzo flavors
Tavernas with their own boats are especially popular – the day’s catch often ends up directly in the pan.
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9. Prices & Portions
In Greece, prices vary depending on the region and freshness:
Grilled octopus – approx. €10–15
Fried calamari – approx. €8–12
Garides Saganaki – approx. €13–18
Mussel dishes – from €8
Prices are higher in tourist areas like Santorini or Mykonos, but often significantly cheaper in small villages or on Crete.
A glass of white wine or ouzo is, of course, a must.
10. Seafood & the Mediterranean Diet
The combination of lean protein, omega-3 fatty acids, and olive oil makes Greek seafood cuisine particularly healthy.
Octopus and shrimp provide valuable nutrients, while cooking them in olive oil is gentle on the heart and circulatory system.
Typically Greek: nothing is over-seasoned – the focus is on natural flavor.
11. Sustainability & Fishing Methods
In small fishing villages, most seafood comes from local catches.
Many tavernas buy directly from the fishermen at the harbor.
On islands like Naxos, Lesbos, and Kalymnos, octopus is still traditionally caught with a line and dried in the sun – a centuries-old ritual.
12. Tips for Tourists
You can tell if seafood is fresh by its smell – it should be neutral and salty, not “fishy.”
Ask whether the seafood is fresh or frozen – most restaurant owners will be honest.
The best place to eat is in tavernas right by the harbor – the catch of the day is usually really fresh there.
White wine or raki goes well with seafood – not red!
13. Cooking Classes & Culinary Experiences
Many coastal towns offer seafood cooking classes – for example, on Crete, Santorini, or Rhodes.
You’ll prepare fresh octopus, clean calamari, and cook Garides Saganaki in a pan – including a tasting right by the sea.
14. Conclusion: Greece Tastes of the Sea
Seafood is a central part of Greek cuisine – simple, fresh, and authentic.
Octopus, calamari, and shrimp tell stories of life by the sea, of sunlight, of the salt in the air.
Anyone eating in Greece should enjoy a plate of it at least once – ideally with a view of the Aegean Sea.