There are dishes that seem to capture the feeling of a carefree summer. Grilled octopus is exactly that kind of dish – one with character and depth, inspired by the culinary traditions of the Mediterranean, where the simplicity of ingredients meets precision in execution.
At BESO Bar & Dinner, we approach every detail with care – from the first stage of heat treatment to the final sear on the hot grill plate.
The result is a dish with a firm yet tender texture that combines juiciness with delicate elasticity. When served with a glass of chilled Sauvignon Blanc, it creates a balanced culinary experience – fresh, light, and perfectly suited for warm summer evenings.
How is octopus prepared to achieve perfect flavor?
Perfectly cooked octopus is the result of a culinary technique that respects the product and requires attention at every stage. Let’s follow the process of how octopus is prepared: it begins with boiling – not to fully cook it, but to relax the muscle fibers and retain its juiciness. Submerging it in an aromatic broth for around 40–50 minutes allows the meat to stay firm yet tender, with a pronounced sea flavor.
Next comes cooling in the same broth – a subtle but important step for preserving flavor. The final touch is searing on a hot grill plate. This forms a golden crust with a delicate smoky nuance – that signature finish that elevates octopus into something beyond a simple seafood dish.
The seasonings are carefully chosen: cold-pressed olive oil, freshly squeezed lemon, and a pinch of sea salt – nothing more, nothing excessive. Everything is guided by the idea of preserving the natural taste and emphasizing its purity.
Grilled Octopus
At BESO Bar & Dinner, our grilled octopus undergoes meticulous preparation and is seared to perfection. The meat is sliced with precision and arranged on a pre-warmed plate, preserving both juiciness and temperature down to the last bite.
The garnish varies with the season – often featuring crispy vegetables like sautéed baby spinach, lightly roasted tomatoes, or a delicate citrus vinaigrette salad. These elements don’t just accompany the dish – they refresh and balance it.
This is how octopus is cooked – a dish that relies on accuracy – in timing, temperature, and attitude. Without unnecessary pretense, but with deep respect for the product. This is exactly how grilled octopus has become one of the signature classics on our menu.
Sauvignon Blanc: The Perfect Finish
When we speak of Sauvignon Blanc, we’re speaking of a wine with style – fresh, aromatic, and made for summer evenings by the sea or in the heart of the city. Born in the Loire Valley, today this grape is cultivated around the world, offering diverse nuances while retaining its essence – vibrant acidity, fresh aroma, and an elegant finish.
When pairing it with octopus, we look for expressiveness and balance. Sauvignon Blanc, served well chilled (at 8–10°C), reveals citrus notes and a light minerality that harmonize beautifully with the delicate flavor of seafood.
The Benefits of White Wine
Beyond its flavor qualities, Sauvignon Blanc impresses with its lightness – low residual sugar and a moderate alcohol profile make it suitable for conscious and balanced enjoyment.
It contains natural antioxidants like resveratrol and quercetin, believed to support heart health. While we don’t necessarily seek health benefits in a glass of wine, it’s nice to know that a light sip can contribute not only to mood but also well-being.
It refreshes the palate between bites, stimulates the appetite, and adds harmony to the entire dish – Sauvignon Blanc is the natural choice for any seafood-centered table.
How to Choose the Right White Wine?
Personal taste matters, but when pairing with a dish like grilled octopus, a professional approach makes the difference. Loire Sauvignon Blanc offers grassy and mineral notes, suitable for more neutral seafood dishes. The New Zealand style is more expressive – with juicy fruit and bold aromas that create contrast and depth. Chile and South Africa offer balanced options for those who enjoy a softer transition between freshness and fruit.
Serving temperature also matters – at 8–10°C, the wine retains its character without overwhelming with alcoholic notes or losing its aroma.
At BESO Bar & Dinner, we select our wines with the intention not just to accompany the food, but to contribute to a rich and inspiring experience.
And in the end? Summer is a feeling – timeless, light, and full of flavor. In every bite of octopus and every sip of Sauvignon Blanc, there’s a promise of carefree evenings and shared moments. That’s what makes a dish unforgettable.
Frequently Asked Questions
Is octopus always pre-boiled before grilling?
Yes. Boiling is a key part of the preparation, ensuring tenderness and control over the texture. Without this step, the meat remains tough and cooks unevenly on the grill.
How does Sauvignon Blanc differ from other white wines like Chardonnay or Riesling?
Sauvignon Blanc stands out with its pronounced acidity and grassy, citrusy aromas. Chardonnay tends to be creamier and softer, while Riesling is often more aromatic and sweeter.
What other wine varieties pair well with octopus?
While Sauvignon Blanc is a classic choice, some dry white wines with good acidity – such as Vermentino or Pinot Grigio – can also pair beautifully with octopus. Our team will be happy to recommend the right one for your taste.